Why A Foodie Hangout?
I created a foodie hangout because I found that when you are down, losing yourself in a great recipe and eating mindfully is a great way to clear your head for a while. Plus I am a true foodie. You’ll often find me engrossed in a great cookbook, cooking magazine or watching the food network on TV. I love wandering farmers markets for inspiration and traveling to great food and wine regions. I’ll share some of my favorites culinary travel adventures and recipes here and I would love to hear from you as well.
This is one of the best tasting dishes I make in the summer. Even those that don’t think they like zucchini and yellow squash will fall in love with this dish. I found this recipe back in 1999 in a Fine Cooking Magazine and it has been a summer staple ever since. This recipe will serve 6-8 as a side dish; four as a main dish. Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme Ingredients: 2 Tbs. olive oil 2 medium onions (14 oz. total), thinly sliced 2 cloves garlic, minced 1-1/4 lb. ripe red tomatoes, cored and … Read More
My sisters are great hosts! They all love to cook so visiting is always a treat. This is how I was introduced to avocado toasts. Seriously, where has this been all my life? You don’t even need a recipe for this one. It is simply whole grain toast with avocado spooned right from the shell. I simply added a poached egg and some slices of summer tomato. So easy, so delicious and so healthy!
I was craving goat cheese one night but my refrigerator was pretty bare. I pulled this idea just using what was in my fridge and it actually turned out great! Just portion the ingredients based on your pantry and your preferences! Goat Cheese & Tomato Omelette Ingredients 3 eggs beaten with 2 Tablespoons of milk A handful of grape tomatoes, sliced in half 1 teaspoon garlic 1/2 cup super greens (In my case kale, chard, spinach) 1/2 of a small log of goat cheese Directions Whisk the eggs until combined Sautee tomatoes and super greens in a little olive oil … Read More
I got this recipe from Alton Brown via my sister who made it for me first. The only thing I did differently was to add a little chopped cilantro to the recipe and I topped it with a little low fat sour cream and jumbo lump crab! It is probably one of the best (and easiest) gazpacho recipes I have made! GAZPACHO: Ingredients 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped Tomato juice 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red bell pepper 1/2 cup chopped red onion 1 small jalapeno, seeded and minced 1 medium garlic … Read More
I am going to post a bunch of great tomato recipes! I think I’ve eaten them everyday!
I was on a yoga retreat a few years ago and they served a delicious granola. I could not figure out what the secret ingredient was that gave it an unconventional crunch. When I saw this recipe I knew that the secret ingredient was quinoa! Don’t wrinkle your nose – it is the SECRET ingredient and is what makes this so good. This recipe is from Food & Wine; they got it from Amanda Rockman, the pastry chef at Chicago’s Nico Osteria. Candied Ginger, Coconut and Quinoa Granola Ingredients: 3/4 cup rolled oats 1/2 cup tri-color quinoa, rinsed and … Read More
When I fire up the pizza oven I just can’t make one! Plus the leftovers freeze well. A few favorites 1. Suzy Pizza (named for my sister who first made this for me – EVOO and garlic on the dough followed by chopped cherry tomatoes, sliced black olives and cheese. 2. Inspired by my butchers chicken and feta sausage. Sausage, tomatoes, feta, olives. 3. Grandma Pizza with the cheese put on before the tomato sauce! 4. Finally EVOO and garlic with wild mushrooms and cheese. Do you have a favorite?
The inspiration for this dish started with yellow beets at the market and leftover tricolor quinoa. I then quick boiled green beans and sugar snap peas for 2-3 minutes (then shocked in cold ice water), grape tomatoes, roasted sweet potato, carrots, scallions, misc. herbs from my garden, and a dijon vinaigrette.
This one started as a craving for a ham & cheese sandwich and ended up a quiche! The bottom line on quiches are to put the protein and vegetables down first, top with cheese and then pour egg mixture over. My base was a chopped ham steak, left over grilled chopped vegetables, chopped kale. My cheese was shredded gruyere and then I topped it with 8 whisked eggs and some snipped chives from my garden. I cooked it for 375 for around 35 minutes but base it on your own oven. You know when it is down when the middle … Read More
This is a classic vinaigrette. Also do you know that this is the way to spell vinaigrette. This is the most misspelled culinary word. I have been spelling it at least 3 different ways! Oh well, it’s the taste that counts!