Winter slow-roasted tomatoes

Merry almost Christmas! Why am I posting about tomatoes? It is the first day of winter and tomatoes are at their peak in the thick heat of the summer, not in this cold, cold winter. The reason is a few weeks back my mother-in-law gave me a quart of cherry tomatoes. My father-in-law had bought them at the supermarket because she likes to munch on them year-round, but apparently he had bought the wrong kind so she passed them along to us in case we would eat them.

img_4423

Ready for the oven

I consider it a gift (or a curse) of mine to not waste food. I either try to repurpose it or eat it as is. Sometimes I forgive myself if I realize I’m taking it a little too far and I will throw something away, but most of the time I try to think of creative ways to use it. Though I like tomatoes, I don’t get excited about eating them by the handful, particularly in the off season when they tend to be lackluster. When I worked at a country club in Ohio we would roast the little beauties in a low oven with dried herbs and oil until they puckered into sweet, intensified tomato gems. To be honest, I can’t remember how we served them after that: on salads perhaps, or as part of an appetizer. However you decide to use them, they will make a most excellent winter condiment to spice up your lunch sandwich, mix into your pasta, or to toss into your green salad. There is really no recipe, just guidelines, so take them with a grain of salt.

img_4426

Blistered and beautiful

Roasted Tomatoes

inspired by Smitten Kitchen

1 quart of cherry or grape tomatoes

1 head of fresh garlic

salt, pepper, and other herbs

olive oil or canola oil

Preheat your oven to 250 degrees F. Rinse tomatoes and slice in half from stem to bottom. Toss to coat in oil, a tablespoon or two maybe. Sprinkle with coarse salt, pepper, and other herbs desired such as thyme, rosemary, or basil. Break up the garlic into cloves (unpeeled) and toss with tomatoes. Spread on a parchment paper-lined baking sheet and roast until puckered and sweet. This should take 1-2 hours. Let cool or use right away. You can keep the garlic cloves whole and peel them before use or peel and chop finely or mash into tomatoes. If you don’t use right away, feel free to store in the fridge with a little bit of oil. Note that if you use olive oil it will solidify around the tomatoes in large yellowy chunks, but it will liquefy again when heated.

Possible uses: Mix into pasta, soups, salads, or sandwiches.

An Easy Summer Treat: Frozen Grapes!

Ah summertime! Long warm days of sunshine, relaxed time at the beach, and cool ocean breezes – these are the dreams of summer. Well, sometimes those summer dreams can turn into too long, hot days, crowded beach, and absolutely no breeze! We began to miss the spring weather (or even winter) and long for cooler days ahead. However, I’m trying to remind myself that summer is worth celebrating, even if it’s hot! Let’s do the best to enjoy this much anticipated time of the year while we can despite the downsides. Continue reading

Post 119 – 5 Ways to Jazz up Plain Yogurt without adding sugar

I have always been a fan of yogurt. Creamy, smooth, tart and sweet – it is a comforting and easy to eat kid food. I remember eating yogurt pretty much every day while growing up, either packed in my lunch or for an afternoon snack. Though I know my mom tried to give us healthy food whenever possible, it is hard to get a kid to like plain, unsweetened yogurt. Ours was almost always flavored and sweetened while my mom sometimes bought her own tub of plain yogurt to eat for breakfast or sneak into healthified desserts.

IMG_1519

Well you know what they say… like mother, like daughter. As it happens, I grew up and began buying myself plain yogurt to have with my granola. Though I have adjusted to the lack of sweetness, sometimes I want to add a little something more to make it special. Here are five ways to jazz up your plain, unsweetened yogurt without adding excessive amounts of sugar.IMG_1516

1. Stir in some fruit – fresh or frozen! Thawed frozen fruit can be juicier than fresh fruit and can therefore make your yogurt seem more luxurious and colorful. The night before, pour some frozen berries into a small container to thaw in your fridge. In the morning, drain some juice if necessary and then stir it in. You are adding both color and flavor! Alternatively add a nice fresh fruit like ripe strawberries, raspberries or peaches in the summer.

2. Add some zest! Grate some lemon, orange, or lime zest into your bowl. I find lemon adds a nice zing and freshness to the yogurt. If you really like you can also add a squeeze of juice, but make sure to taste it as lemon juice might make your yogurt too tart. Orange juice, however, would add a nice, natural sweetness.

IMG_1513

IMG_1518

3. Stir in your own vanilla. Like vanilla yogurt? Save on sugar and add your own vanilla extract or vanilla paste if you have it. Sometimes just having that vanilla scent and flavor makes it seem sweeter.

4. Sprinkle spices that hint at sweetness. Cinnamon is a spice that people most often associate with sweet things – snickerdoodles, cinnamon rolls, etc. Try adding a little bit of cinnamon, ginger, or nutmeg to your yogurt and see how much it sweetens your bowl.

5. Swirl in some (homemade) jam. So this one might be cheating a little bit since jam is usually sweetened, but this way you can at least control how much sugar you are putting in. I like adding a mixed berry jam and barely swirling it into my yogurt. It’s like fruit-on-the-bottom yogurt, though you don’t have to wait until the end to find it!

IMG_1523

Try these five delicious ways to jazz up your yogurt and let me know what you think. Top it off with some homemade granola for added crunch and you have a delicious healthier treat!

Bon appetit!