|August 25, 2014||Recipe|
- 1 Baguette
- 2 large regular tomatoes or 6 plum tomatoes, chopped
- 1/2 yellow onion (~3/4 cup), chopped
- 4 cloves garlic, minced
- 1 large handful basil, chopped
- 1/4 tsp. dried oregano
- 2 tbsp. olive oil plus extra for drizzling
- Salt & pepper to taste
- Shredded mozzarella or parmesan cheese for topping, optional
- Preheat oven to 350 degrees.
- Remove the seeds from the tomatoes, then chop the tomato, onion & basil.
- Combine with olive oil and remaining ingredients.
- Mix well and season with salt and pepper to taste.
- Cut baguette into 1/4" pieces & place on lined cookie sheet.
- Drizzle bread with olive oil & bake until light golden brown (approx. 5 min.)
- Remove tray from oven and spoon tomato mixture on top of the bread.
- Top with grated parmesan or mozzarella cheese if desired.
- Serve and enjoy!
|August 22, 2014||Recipe|
Hi Simply Nicole Friends!
I am so honored to be taking over today while Nicole enjoys her fabulous honeymoon. I’ve been reading Nicole’s blog for a while now, and recently I have been loving the photos of her new puppy! I’m Tara, and I blog over at the healthy living blog, Treble in the Kitchen. Treble in the Kitchen is my little corner of the web where I love sharing my latest kitchen experiments (mostly healthy, some not!), my latest workouts, and bits and pieces of my life.
I recently moved to Denver with my husband, so we are in “exploration” mode and loving everything about our new home! I absolutely love summer, and I can’t believe that it is already coming to an end. While the summer season is still here my brain is totally focused on zucchini and summer squash. I pick it up from my mom’s garden while visiting, the farmer’s market, the grocery store…you name it! I’ve got fresh summer produce on the brain.
If you read my blog, you know I love having fun in the kitchen and trying new things, so I played around with the summer squash and created delicious noodles by using a vegetable peeler. No “fancy” tools required. Creating vegetable noodles is a delicious and fun alternative to traditional noodles that packs an additional nutrition punch when added to any dish where you would use traditional noodles. This is a great way to use up any of the last bits of summer squash you may have hanging out in the kitchen. The “filling” in my Italian Summer Squash Bake is a mixture of ricotta, parmesan, spinach, and garlic. The saltiness of the parmesan really brings out the creamy, comforting flavor of the ricotta. Yum!
- 2 summer squash, peeled with veggie peeler into noodles
- 1/4 cup onion
- 1 garlic clove
- 2 cups spinach
- 1 tsp extra virgin olive oil
- 1/2 cup ricotta
- 1/2 cup tomato sauce
- 1 tsp oregano
- 1/4 cup Parmesan
- Preheat the oven to 400.
- Peel your squash into veggie “noodles” & set aside.
- In a large skillet, sautee the onion, garlic & olive oil for 4 minutes or until the garlic & onion become translucent.
- Add in the spinach and cook until wilted. Remove from heat.
- Add the ricotta to the spinach and onion mixture.
- Grease an 8×8 inch baking dish, and place a thin layer of tomato sauce on the bottom.
- Layer with “noodles” and top with the ricotta mixture.
- Sprinkle a bit of parmesan.
- Repeat the layers (sauce, noodles, ricotta, parmesan) until all ingredients have been used.
- Top with oregano and any leftover parmesan.
- Bake at 400 for 10-12 minutes, or until the bake is golden and bubbling.
|January 28, 2014||Recipe|
My Ninja Blender got a lot of use this weekend! If you follow me on Instagram you already know this. Bryan and I went food shopping on Saturday morning and I had the urge to pick up ingredients to make salsa. It was the easiest thing to make and was super delicious.
Spicy Homemade Salsa
Prep: 5 min.
Cook: 1 min.
Yield: 2 cups
• 4 Roma tomatoes halved
• 1/2 white onion
• 1 jalapeño cored and seeds removed
• 2 teaspoons parsley
• juice of half a lime
• juice of 1/3 a lemon
• pinch of salt
• pinch of sugar
|October 10, 2013||Recipe|
Earlier this week I made a delicious recipe. I can’t take full credit for it though, because it was a modification of a recipe I found in the Runner’s World Cookbook. It’s the perfect dinner if you’re looking for something quick, spicy, and filling!
Jerk Shrimp with Potatoes & Jalapeños*
Prep time: 15 minutes Cook time: 15 minutes Yield: 2 servings
- 12 jumbo shrimp, peeled and deveined
- 1 tablespoon jerk seasoning
- 1 teaspoon olive oil
- 8 small white potatoes (I used a microwavable bag of small potatoes)
- 2 cloves of garlic, sliced
- 1 jalapeño pepper, seeded and minced
- 1 scallion, sliced and minced
- 1/4 cup orange juice
Chopped fresh cilantro
Place potatoes in microwave and cook for 10 minutes. While waiting for the potatoes to cook, in a large bowl, toss together the shrimp and jerk seasoning.
Heat a skillet over medium-high heat. Add the olive oil. When hot, add the shrimp. Cook, stirring for 2 minutes. Flip shrimp and cook until the other side turns pink. Turn stove to low heat.
Stir in the garlic, jalapeño, and scallions. Cook, stirring constantly for 1 minute. Add the orange juice. Heat for 30 seconds. Remove the potatoes from the microwave and gently fold them into the shrimp mixture. Serve garnished with the cilantro.
* This recipe is a modification of the Jerk Shrimp with Sweet Potato and Black Beans recipe from the Runner’s World Cookbook.
|September 24, 2013||Dinner, Recipe|
I was searching all over the internet a few weeks ago for a good vegetarian alternative to beef stew in the crock pot. When I was younger, I loved eating the root vegetables from the beef stew, but since I’m a vegetarian, I don’t prefer eating the vegetables when they were soaked in beef broth.
I wasn’t able to find a direct alternative, so I modified a recipe I did find to meet my needs. I hope you give this a try, because it’s super delicious and the perfect dinner for the fall season.
Crock Pot Veggie Soup
Prep time: 40 minutes Cook time: 4 hours Yield: 4-6 servings
- 1 large white onion, chopped
- 1/2 butternut squash, peeled and chopped
- 5 Yukon Gold potatoes, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 6 cloves of garlic, peeled and thinly sliced
- 3 cups veggie broth (approx. 1.5 cans)
- 1 tbsp. sage, finely chopped
- 1/2 tsp. salt
- 1 tsp. pepper
Add all ingredients to a slow-cooker, and carefully stir to combine. Cook on high heat for 4 hours until the veggies are tender. Add additional salt and pepper if preferred. Turn off slow cooker. Serve and enjoy!
*By the way, I recently added a “pin it” button to all of my blog photos. So if you go up and scroll over the image in this post, you’ll see a “pin it” button that you can then click on and pin directly to your pinterest to save for later!