Savory Tomato “Tart” {food matters project}

This week’s Food Matters Project recipe calls for a Savory Tomato Crisp. Check out this week’s chef at her blog, The Giving Table.

To make my version of the Tomato Tart, I used a technique my mother calls “clean out the fridge / pantry”. It works fabulously!


Art by Megan’s Tomato Tart:

1 cup of walnuts
1 cup of grape tomatoes
2 heirloom tomatoes
1/2 cup of grated manchego cheese
1/2 cup of Pamela’s gluten free baking mix
1/2 stick of melted butter
1/2 cup of Trader Joe’s Gluten Free Oats
1/4 cup of flax seeds
1/2 cup of Parmesan Romano cheese blend

Combine all ingredients making sure to coat the dry ingredients with olive oil and butter plus the tomatoey goodness. Place in a baking dish (shallow pan) and top with crushed walnuts and cheese blends.

Bake for 30 minutes at 350 degrees. Enjoy warm over Quinoa. YUM!

Here’s the finished product in its cheesy melted goodness…


3.5 easy salsas {food matters project}…

This week’s Food Matters Project calls for Salsa recipes.  Alissa from Big Eats Tiny Kitchen got the ball rolling with a great recipe for “A Tale of Two Salsas”.  Enjoy my take on Traditional Salsa, a Cuban Verde Salsa and Black Bean, Corn, Peach and Mango Salsa.


Corn, Black Bean, Peach and Mango Salsa

  • 2 tablespoons of diced white onion
  • 1 jalapeño, seeds removed and diced
  • 2 tablespoons of cilantro, diced
  • 1 tablespoon of freshly squeezed lime juice
  • 2 teaspoons of honey
  • a sprinkle of Adobo seasoning
  • approx.. 4 ounces of black beans, rinsed in cold water
  • approx. 4 ounces of corn
  • 1 peach, diced
  • 1/2 – 1 mango, diced
  • 4 green onions, roughly chopped
  • salt to taste
Serve cold after 20-30 minutes. This “marination phase” allows all of the good flavor to seep in.

Traditional Salsa (adapted the Food Matters Cookbook by Mark Bittman)

  • 1 1/2 cups of fresh tomatoes
  • 1/4 white onion (I used a little too much, use only a 1/4, 1/2 was a bit too “oniony”)
  • 1 jalapeño, seeds removed and diced
  • 1/2 cup of cilantro, diced
  • 2 tablespoons of lime juice
  • 1 garlic clove, minced
  • salt to taste
  • a sprinkle of adobo
*Traditional salsa is good both as a chunky salsa and as a pureed salsa. See photo below. (that’s 1.5 salsas….2 more to go!)

Cuban Salsa Verde

  • 1 cup loosely packed fresh cilantro leaves
  • 4 green onions, chopped
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves
  • 1 teaspoon honey
  • 1/4 teaspoon dried crushed red pepper
  • salt to taste

Puree all ingredients. Allow to stand about 30 minutes before serving. Enjoy!

Gluten Free “No Wheat” Flatbread Pizza (the food matters project)

Tonight for the food matters project recipe, I made my version of this week’s “whole wheat” pizza dough (the “no wheat” kind!).
(note: I’ll admit, going low gluten / gluten free was not originally a plan of mine but since doing it I feel great.  Stay tuned for actual information on this seemingly ridiculous life choice.)

Regardless, if you are looking into trying out gluten free products (even just to see what all of the hype is about), try Pamela’s baking mix.  They are great and reasonably priced!

To make a simple flatbread crust, I followed the package instructions but added 1/2 cup of Parmesan / Romano cheese to give it extra crisp.  It was a great choice, let me tell you.  It was saltier, crunchier and all over more delicious than my last pizza crust.  Also, rolling the crust super thin helps a lot with creating a flatbread crunch.

here’s the crust after a quick 5 minute baking at 350 to crunch up before the toppings were added:

Gluten free Pizza

to make a simple pizza sauce, I simmered grape tomatoes and 1 can of diced tomatoes together with olive oil for 20 minutes…(I like chunky sauces and this one turned out awesome!)

Gluten free Pizza

to make my version of this week’s pizza, I added sliced zucchini and more parmesan cheese and baked for 20 minutes at 350.  DELISH! I decided to forgo any meat toppings since the cheese adds flavor already, meatless tuesday?  Mark Bittman would be so proud!  Enjoy.

Gluten free Pizza

Orange hoisin chicken (food matters project)


This week’s recipe for the food matters project involved rhubarb (which was out of season) and fish nuggets (which we didn’t have), so things derailed a bit and I got creative.

Instead, I thought “fruit + meat?…hmmm….orange chicken!”

The recipe:
Simmer olive oil and garlic on low heat until garlic is fragrant. Add slices of fresh ginger, 2 carrots diced, one red pepper diced and cook for 5 minutes.

Add chicken tenderloins and a cup of water and allow flavors to smear as chicken cooks.

When chicken is almost done, add 1/4 cup of soy sauce and 1/2 cup of hoisin sauce + the juice of 1/2 orange.

Cook on low heat, allowing the hoisin to caramelize.

Serve warm with sliced oranges. Yum!
There you have it…fruit + meat :)
Improvisation = cooking at its finest.

Ratatouille (WGG #4)

Summer Ratatouille (without eggplant):

Easiest and yummiest ratatouille recipe.
Simmer zucchini, red onion, red (or orange or yellow) pepper, and cherry tomatoes + 1 can of crushed tomatoes in a large pot. Add a bit of olive oil and salt and pepper. Simmer for an hour or until veggies have reduced and softened. Serve over rice or pasta.

Happy “summer”!