September 4, 2013 § Leave a comment
The day I made these was a very stereotypical Seattle day. I woke up, went to yoga and then the farmers’ market, and wore my chacos, then came home and used all my fresh produce to make these amazing roasted tomatoes. I’m okay with stereotypes as long as they have delicious outcomes!
The key to this recipe is delicious cherry tomatoes. All the other stuff you add makes them even better but without a good base to this you aren’t going to reach the fullest potential. I didn’t even remove the little stem parts from the top before roasting these.
You’re then going to top with lots of delicious things, fresh thyme, sea salt, little bit of brown sugar, olive oil and balsamic vinegar. See where this is going? Then they’re roasted to perfection.
Now, onto the cheese. I lucked out and discovered this gem at the market. It’s lady smith. It’s like an amazing cross between ricotta and mozzarella. Perfection, basically. You can use whatever your favorite soft, mild cheese is. The original recipe calls for ricotta.
Now we add a delicious carb base, like baguette and we are good to go. Toast this, combine and enjoy. Now, this had lots of possibilities. I had leftover cheese and tomatoes and so I made a really good pasta later on in the week, and used the bread to go with soup for lunch.
Roasted Tomatoes with Ladysmith Cheese
- 1/2 lb of cherry tomatoes
- 2 cloves garlic, finely chopped
- 5-6 springs of fresh thyme
- 4-5 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp brown sugar
- sea salt
- pinch of red pepper flakes
- 1/8 lb of soft cheese, such as ricotta
- baguette, thinly sliced
- Preheat oven to 325. Wash and dry your tomatoes and spread on a pan (can use an 8×8 or baking sheet with sides). Drizzle on olive oil and balsamic vinegar. Toss with thyme, garlic, salt, brown sugar and red pepper flakes.
- Roast in oven until tender and caramelized and tomatoes start to burst, about 20 minutes. Remove from oven.
- Turn oven on to broiler, place slices of baguette on baking sheet, coat with a little bit of olive oil and place under broiler until toasted, 3-5 minutes.
- Remove from oven, top with cheese and several tomatoes. Enjoy!
March 21, 2013 § Leave a comment
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup peanut butter
- 1 cup milk
- 1 egg
- 3 tbsp melted butter
- 1/4 cup thick jelly or jam (raspberry is my favorite)
- Preheat oven to 350*. Line a muffin tin with paper liners or spray with non-stick spray
- In a mixer using paddle, mix flour, brown sugar, baking powder and salt. Add in peanut butter and mix until dough becomes crumbs, 3-5 minutes. Then add milk, egg and butter just until mixture is combined.
- Put a small spoonful of batter into bottom of the pan, create a small well in dough and add a teaspoon of jam. Top this with peanut butter dough. Bake for 15-20 minutes, or until tops of lightly browned. Let them cool on a wire rack. Enjoy warm or let cool and store in airtight container for up to 4 days.
December 10, 2012 § Leave a comment
- 4 cups old-fashioned oats
- 1 cup whole almonds
- 1 cup shredded coconut (I prefer unsweetened, but either would work)
- 1 1/2 tsp ground cinnamon
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/3 cup vegetable oil
- 2 tablespoons butter
- 2 teaspoons pure vanilla extract