Roasted Tomatoes

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

Ingredients

  • 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

To Make

  1. 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.
  2. Roast in oven until tender and caramelized and tomatoes start to burst, about 20 minutes. Remove from oven.
  3. 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.
  4. Remove from oven, top with cheese and several tomatoes. Enjoy!
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Peanut Butter and Jelly Muffins

March 21, 2013 § Leave a comment

Did you guys ever have to do the project in junior high where you had to explain how to do something step by step? The example was always how to make a peanut butter and jelly sandwich. If you didn’t tell someone that they even had to open the jar of peanut butter they couldn’t and therefore could never make the sandwich.
I’m pretty sure I explained how to write a Chinese character. Why I remember the example better than my own project I’m not sure. Thankfully we don’t have to write recipes like that in real life otherwise you guys would never get the lids off the jars.
And Lord knows you want to open the peanut butter jar to make them. These muffins are surprisingly delicious. The peanut butter batter remains light but wonderfully flavored and the warm jam in the middle of the muffin is a delicious combination. You can also customize these using creamy or crunchy peanut butter or different flavors of jam or jelly. I definitely recommend these with a big glass of milk, fresh out of the oven. Go ahead and indulge your elementary school self with these. (from good ‘ol Paula Deen)
Ingredients:
  • 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)
To Make
  1. Preheat oven to 350*. Line a muffin tin with paper liners or spray with non-stick spray
  2. 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.
  3. 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.

Cocoa Almond Granola

December 10, 2012 § Leave a comment

So, I’m not totally into the idea of giving people baked goods for the holidays. This make come as a shock since I feel like everyone in the internet-world really is. But honestly, I think because other people do like to most people are going to end up with tons of cookies and Ferrere Rocher Christmas trees. I don’t necessarily feel like contributing to that.
This recipe may have changed that for me. I immediately started coming up with ways I could package this delicious cocoa almond granola to make it look festive and the cute cards I would write to people.
It’s a delicious crunchy, slightly sweet combination that is perfect as breakfast, midmorning snack or late at night while watching too many Jimmy Fallon clips on YouTube.
Cocoa Almond Granola
from the Joy the Baker cookbook
Ingredients:
  • 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
To Make:
1) Preheat your oven to 350* F. Line one large baking sheet with parchment paper (or two smaller sheets).
2) Toss together all of the dry ingredients, including oats, almonds, coconut, cinnamon, cocoa powder and salt.
3) In a small saucepan combine brown sugar, honey, vegetable oil, butter. Stir to combine until sugar dissolves and mixture just begins to bubble. This takes about 5 minutes over medium heat. Once mixture is ready, take off heat and stir in vanilla.
4) Pour warm mixture into oat mixture and combine well with wooden spoon.
5) Dump mixture onto baking sheet(s), smooth until even and put into oven. Bake for 25-30 minutes, stirring several times while baking. Make sure you bring the goodness on the edges into the center or it’ll get too crispy. It’s done when fragrant and toasted on the edges.
6) Let it cool completely. Store in air tight container for up to a week (if it lasts!) Enjoy!

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