ChefUptothePlate

Food, Nutrition and Cooking


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Can you top this?

Cooked Topping for Salad, or fish, or chicken

Olive oil cooking spray

1 pint grape or cherry tomatoes, halved

1 onion sliced into thin slices

2-3 cloves garlic, minced

1 cup corn kernels

Spray large skillet with cooking spray and heat on med-high heat. Saute tomatoes and onions until they soften, add garlic and corn kernels and continue to cook until corn kernels have a slightly roasted look. The entire cooking time is less than 5 minutes.

Serve warm or cold on top of mixed greens, kale, fish, chicken

Enjoy! Makes about 3 cups. IMG_2306 (1).JPG

 


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I love veggies!

This is a nice tweak to plain roasted cauliflower, flavorful and colorful. The olives and garlic add a lot of flavor, no need for additional seasoning. IMG_2224

Cauliflower, tomato and olive bake

1 head cauliflower, sliced into “steaks”

6 campari tomatoes or the equivalent, 1/4″ slices

3/4 cup chopped cured olives

~ 1.5 T finely chopped garlic (jarred chopped garlic works well, choose a no salt added brand)

2-4 T olive oil

Preheat oven to 450 degrees F. In a 15″ x 10″ baking dish, layer the veggies, and add the garlic and oil to combine but carefully so as not to break up the veggies.

Bake 20 minutes, stir gently and bake another 15-20 minutes until the cauliflower has browned.

Serve hot or cold. Serves 4-6


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Pasta me a second helping

Fettucine with Fresh Tomato Sauce and Salmon

12 oz semolina fettucine

2-4 T olive oil

3 large scallions, sliced into small pieces

1 garlic clove, put through a press

2 lbs. fresh tomatoes, cut into bite sized pieces

1 medium sized zucchini cut into small dice

~ 1 1/2-1 tsp hot chili pepper of your choice and to taste

1/4 cup grated Parmigiano Reggiano

8 oz salmon fillet

Heat oil in very large skillet on medium high heat. Add scallions and saute until they start to brown, lower heat to medium and add garlic. After about 30 seconds more add tomatoes in stages so that some of the tomato pieces will retain more of their texture and shape. Add zucchini and hot pepper, s & p to taste. Keep in mind that the salmon will add some saltiness to the dish. After the sauce reaches a slightly thickened consistency, add the cheese and cook about a minute more. Put skillet to the side off the heat and add the salmon fillet, cut into 2-3 pieces. Don’t worry about the salmon skin, it will easily peel off once salmon is cooked.

Meanwhile fill pasta pot and bring to a boil. Add the pasta and cook as package directs. Once pasta is ready, drain it and put the skillet with the sauce back on high heat for about 4 minutes. Peel off any salmon skin and discard, break up the salmon into bite sized pieces, add pasta into sauce, combine and serve.

Serves 4.


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Orchard and Farm Salsa

It’s harvest time. While I am all for canning, freezing, dehydrating to save your veggies to use all winter, I am savoring the fresh flavors that we can still enjoy and so I offer you…

Apple and Tomato Salsa

1 small red onion

1 large apple, cored and cut into chunks, skin left on

1 sweet red pepper, seeds and core removed

1 habanero pepper, seeds and core removed

1 large ripe tomato, core removed

Start by chopping the onion in the food processor using the pulse button, then add each vegetable in order listed and pulse as you go. The tomato should be added last so that the salsa does not get too gushy. Pulse to desired consistency. Add salt and pepper to taste if you’d like. 

This salsa is very fresh tasting and is great as a dip or as an accompaniment to mild fish such as talapia, mahi mahi, sole. If you’d like a hotter salsa, use hotter peppers. 


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Easy as Tomato Pie

Got an abundance of tomatoes? Try this very easy and delicious baked tomato salad pie.

Tomato Salad Pie

6-8 plum tomatoes or the equivalent of other tomatoes, sliced no thicker than 1/4″ thick

1-2 onions, preferably Vidalia, sliced no thicker than 1/8″ thick

1 small head of fennel, sliced no thicker than 1/8″ thick

Preheat oven to 425 degrees F.  In a shallow baking dish (stoneware works best) (either 8″ x 8″ or pie plate) start with tomatoes, then onions, then fennel, layer single layers of the slices of each vegetable ending with onion. Bake for approximately 1 hour until onions on top start to crisp up. 

Serve hot or at room temperature. Serves 4-6 as a side dish. 

Note: If the tomatoes you have are very juicy, you may want to seed them to maintain the integrity of the pie. 


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Guacamolite

I love avocados and …. guacamole. Even though the fat in avocados is healthy fat, the calories can be a bit overwhelming so I lightened up the dip by including a larger amount of other veggies! Still tastes great but now I can indulge in more dip with less fat.

Guacamolite

2 ripe avocados, mashed

juice of 2 limes

Seeded, chopped tomates at least equal in volume to the avocados

1 small jalapeno, minced

1 green or red bell pepper, chopped

1 small red onion chopped

Combine all the ingredients in a bowl. Let it sit for about 1/2 and hour to let flavors combine and enjoy with crudite.