Let food be thy medicine and medicine be thy food. ~Hippocrates

Posts tagged ‘onions’

How Simple Delicious Can Be: Summer Tomatoes


Ah, the joys of summer tomatoes. I know, you think I’m crazy, but nothing is like a big, juicy sweet tomato mixed with almost anything – but at the very least, fresh basil. Tomato with fresh mozzarella? How about with cucumbers? Garbanzo beans, onion, garlic, vinegar . . .

Just this week, I cut up one of those beautiful tomatoes with cucumbers (sans seeds), Tossed in some aged vinegar, fresh chopped basil and garlic and a spot of extra virgin olive oil. Magnifique!

Another day, I chopped up a tomato, sweet onion, basil (OK, it grows like a weed and I always have tons of it), added oil and vinegar and voila!

How about a can of rinsed and drained garbanzo beans, tomato, broccoli, garlic, olive oil and rosemary?

The combinations are as varied as your imagination can stretch. Add them to chili. Toss them in a pasta salad, just slice them and eat them as it!

Tomatoes are a powerhouse of nutrition. Low in calories and fat; and high in potassium, vitamins A, C and K, folate, choline, phosphorus, calcium, magnesium and even water!

So, slice up a tomato and add anything! Tell me what you came up with. Tomatoes: the incredible, edible and versatile nutritious food. Can’t beat that! Oh, did I mention how good they taste?

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Curried Broccoli Salad


What is better on a hot summer day than a nice cool, crisp salad? There is a bit of mayo in this however, so observe food safety rules. Don’t serve out in the sun or keep it out in the heat longer than an hour. Refrigerate until serving or put the bowl on ice for extended time. We don’t want sick guests now, do we? A change from the boring old green mixed salad, this colorful salad is high on heart healthy veggies, nuts and curry.

Curried Broccoli Salad

Ingredients:

1 head of broccoli, florets and 1/2 inch of stems, cut into small bite sized pieces
1 large carrot, julienned
1/2 C chopped red or Vidalia onion
1/2 C cashew pieces
1/4 C dried cranberries
3/4 C light Hellman’s mayo
Curry to taste. (Curries vary widely, so use as much or as little as you like in terms of spiciness)
Salt and pepper to taste

Instructions:

Boil a pot of water. Throw the broccoli and carrots into the boiling water for 30 seconds and drain immediately. Allow to cool. When cool, put the vegetables into a large bowl. Add the other ingredients and toss to coat. Adjust curry, salt and pepper to your liking. Serves 8 as a side dish or 4 for a main vegetarian course.

Recipe: Middle Eastern Couscous and Tomato Salad


3 cups of middle eastern couscous

1 bunch of fresh curly parsley, chopped

2 large beefsteak or other juicy tomatoes, chopped.

1 small-medium red or sweet onion, chopped

3 Tbs. extra virgin olive oil

Salt & pepper to taste

Boil 3 1/4 cups of water. Add couscous and lower heat. Cover pot and simmer about 8 minutes. Taste to see if done and continue cooking if too hard. Remove from heat and put in bowl to cool. Add balance of ingredients, stir and chill. Enjoy!

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