Tag Archives: tomato

An Embarrassment of Zucchini: Amazing Zucchini Tomato Feta Omelet

29 Jul

Yet another trip to the farmers’ market has yielded too many zucchinis… So yesterday, before Rafe’s friend Eddy came over, I whipped up a very quick, very healthy omelet with everything we had available, thus creating an Amazing Zucchini Tomato Feta Omelet…

Ingredients

  • 4 small/medium eggs
  • 1/3 c skim milk
  • 1 zucchini, grated
  • 1 small green bell pepper, chopped
  • 1 medium tomato, chopped
  • 2 tbsp fat-free feta
  • 1/2 tsp salt

Method

  • Pam a non-stick fry pan and sautee green pepper on medium heat until slightly cooked through but still crunchy. Put the green¬† peppers into a bowl once cooked.
  • Next beat the eggs, milk, and salt together with a whisk. Pour onto the fry pan. Drop the green peppers on top, along with the grated zucchin, tomato and feta.
  • Allow omelet to cook until crispy on the bottom. To flip (the zucchini may add moisture, rendering this difficult), take a plate and flip the omelet onto the plate, then slide back onto the fry pan.
  • Allow to cook another few minutes on this side, then serve warm. Enjoy all the farmers’ market goodies!

Super Healthy Diet-worthy Tomato Soup

25 Jul

So after more than a few months of being injured and carrying a little more weight than I’m happy to, I decided to cut back on the calories a bit and try to stop eating the crap (I’m looking at you, Blue Bell ice cream).

This soup (made it last night), is not only super tasty and protein-enriched, but also very low-cal (230 for a large serving). And it includes one of my favorite veggies– cauliflower!

I have leftovers for lunch, and I’m psyched for them!

Ingredients

  • 8 small/medium tomatoes
  • Italian seasoning, salt, pepper
  • 3 cloves garlic
  • 1/4 onion, chopped
  • 1 head cauliflower
  • 1 c fat-free cottage cheese

Method

  • Roast tomatoes, onions, and garlic (whole) in a baking dish sprayed with Pam at 400 for ~1 hr, with Pam spray on top with the Italian seasoning, salt, and pepper to taste.
  • While this is roasting, steam the cauliflower until tender.
  • Once the tomatoes, onions, and garlic are done (this should make your house smell amazing), put them through a food mill, or if you don’t have one, just use the blender. Add the cauliflower and cottage cheese, and add a bit more salt if you’re feeling it.

Easy Eggplant Pizzettes

26 Jun

We had picked up another beautiful eggplant from the farmer’s market on Sat, and were quite lacking in time last night. We had both gotten home a little after 8:30, and by the time we had gotten in a quick workout it was already 9:30. It was a night for something quick and easy…

Ingredients

  • 1 medium eggplant
  • 1 clove garlic, chopped
  • 2 tbsp olive oil
  • 2 medium tomatoes (we used some tasty heirloom variety, also from the farmer’s market)
  • 1/2 c grated mozzarella cheese or feta

Method

  • Cut eggplant into thin rounds– about a half-inch thick each. Let sit on cookie rack and sprinkle with salt. Let sit for ~30 min. (this is when we went to work out!) Salting the eggplant gets the bitterness out.
  • Once you return, preheat the oven to 400. Place the chopped garlic and olive oil in a small bowl and stir together. Brush the garlic oil on the eggplant– both sides, and then place the eggplant on a greased baking sheet or silpat. Place in the oven for ~10 minutes.¬†Flip the eggplant, and rebrush with garlic oil, and bake for another ~10 minutes.
  • Cut tomatoes into very thin slices and place them over the eggplant. Cover in cheese, and bake for another 5-10 minutes, or until the cheese looks crispy.

Easiest Goat Cheese Tomato Soup

20 Apr

I really needed something to calm my stomach, and get me back in working order. Rafe left on Thurs to go visit his parents in SC, and I was solo for the weekend (read also, “hadn’t gone to the grocery since he left”)… But I did have a bunch of random ingredients that go into tomato soup! I also managed to have honey goat cheese on hand, which was basically like crack to me. You could also add some pasta into the soup as well, to make it more of a tomato noodle soup. Basically, this soup was the easiest thing I’ve made recently.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove of garlic
  • 1 can (28 oz) whole San Marzano tomatoes (the can I used had basil in it as well)
  • pinch sugar
  • 1.5 c chicken stock
  • salt and pepper to taste
  • 1 tsp dry Italian herbs (or use fresh if you have em)
  • 3/4 c whole milk (2% or skim would probably work as well)
  • heavenly goat cheese (honey chevre was a plus)
Instructions
  • Heat olive oil in pot over medium heat. Once warm, add onions and saute until glassy. Add garlic and cook until fragrant.
  • Add tomatoes, sugar, stock, and spices. Cook for ~15 min.
  • Blend soup (in batches if you need to) in a blender on medium so that the onion bits get smoother. Transfer back to pot on low heat. Add milk and stir.
  • When serving, add a spoon of goat cheese into the bowl, so that the taste of the goat cheese is distinctive as you eat it.

(This recipe was adapted from here.)