German Tomato Salts (TomatenSalz)

I was introduced to the deliciousness that is tomato salts by my Canadian boyfriend, who hosted German couch surfers and left some as a gift. They are absolutely delicious! But completely unavailable in the US. I scoured and found some places in Germany to order them, but alas they do not ship to the US. Thankfully, it seems that German labeling laws are stricter, and I found an explicit recipe on one of the brands of German tomato salts! 

 I made a batch to bring down to one of my bestie's weddings. It's a potluck, but I'll be doing some traveling before and don't have a good way to bring down something more intricately crafted. So, I'll pick up some local tomatoes day-of, along with some pumpernickel and liverworst pate and make small hand sandwiches garnished with the salt.

Note: I am still tweaking this recipe, but will update each discovery/trial.

TomatenSalz

based on Bad Reichenhaller

Ingredients:

4 Tbs salt

1/2 tsp garlic powder

1.5 tsp thyme

2 tsp basil

1 tsp oregano

1 tsp rosemary (optional)

Instructions:

1. Combine all ingredients. Server sprinkled generously over fresh tomato slices.

Zucchini Noodles with Sun-dried Tomato Pesto

This was one of the most delicious things I've made in a while. Raw, vegan, and gluten-free. There's really not much more one could ask for! The original recipe has quite a bit of oil and pine nuts, so I pretty much halved all of that. Ever since starting on this weight-loss competition at my work, I've gotten increasingly conscious about things like this! It's a good life-style change : ) Everything in moderation, even delicious things like olive oil  and pine nuts.

Zucchini Noodles with Sun-dried Tomato Pesto
adapted from Craving Greens
1 large serving (600 calories)

Ingredients:
1 medium zucchini
1/2 cup basil, packed
1/4 cup sun-dried tomatoes, packed in oil
2 Tbs oil (from sun-dried tomato jar)
2 Tbs pine nuts
1 Tbs. toasted pine nuts, to garnish
2 Tbs. nutritional yeast
1 clove garlic, minced
salt and pepper to taste

Instructions:
1. In a food processor, combine basil, sundried tomatoes, oil, 1/4 cup pine nuts, yeast, and garlic and process until smooth. Season with salt and pepper to taste.
2. Spirilize (or grate or julienne) zucchini into "noodles".
3. Toss zucchini with pesto until well combined. Garnish with pine nuts and eat immediately.

Spinach and Sun-dried Tomato Pinwheels

Ah, Thanks giving day! A true foodie holiday. My immediate family and I went over to my aunt's on my mom's side and had our feast there. But before going, I asked my mom (same morning, of course): What are we supposed to bring? She tells me a vegetable dish and an hors d'oeuvres tray. When I ask what vegetable and hors d'oeuvres, she said sweet potato and pickles (respectively). I had a minor panic, knowing that neither of those would be the options my aunt was looking for. Sure enough, when my mom called over to see if sweet potato would be an acceptable vegetable substitute, someone else had already been assigned the task of brining the sweet potato side, so I quickly whipped up these little guys for hors d'oeuvres and a ratatoulli (which ended up becoming a south-west vegetable fry, because chili-ready diced tomatoes != diced tomatoes).

In the end, it all worked out. Everyone loved the pinwheels, so much so that I didn't end up taking any of these little guys home (probably for the best, given all the days of over-eating unhealthy foods to come). With these, I substituted in toasted blanched almonds, chopped finely because my parents' pinenuts had gone bad, but it worked out quite well! Feel free to make said substitution yourself. I didn't happen to have scallions on hand (as my dad doesn't like onions of any kind), but they would definitely make this appetizer pop.

I hope everyone got to enjoy their family and good food this Thanksgiving holiday, and bon appetit!

Spinach and Sun-dried Tomato Pin-wheels
from cook and be merry

Ingredients:

Crepes:
3 eggs
1.5 cups milk
1/2 tsp salt
1/2 tsp pepper
10 oz. fresh spinach
1 cup finely minced scallions (I omitted)
olive oil

Filling:
16 oz. cream cheese, room temperature
1/2 cup finely chopped fresh basil
1 Tbs vodka
2 tsp. grated lemon zest
4 cloves garlic, minced
1/4 tsp pepper
1/2 cup sun-dried tomatoes in oil, drained and minced
3 oz (1/2 cup) toasted pine nuts, roughly chopped

Instructions:
1. Heat a skillet over medium-heat. Add about 1 Tbs. of oil, and saute spinach until completely wilted. Remove from pan and finely chop.
2. Whisk together eggs, milk, 1/2 tsp salt, and 1/2 tsp pepper.  Whisk in minced spinach.
3. Heat a pan (or multiple) on medium-low heat, add a little bit of oil to coat the pan, and add 1/4 cup batter. Swirl around to evenly coat the pan. Cook the crepe until the crepe stays together enough to be flipped, then flip and cook until the other side has set. Place to the side on a plate and repeat with remaining batter.
4. Mix together all filling ingredients.
5. Take a crepe, spread 1/4" thick filling across the top, and roll together. Place on a plastic wrapped tray and repeat with remaining crepes and filling.
6. Cover finished rolls with more plastic wrap and chill for an hour to over-night.
7. When ready to serve, take out and slice slightly diagonally (if desired), munching on the ends as you go, and place pin-wheels on a platter. Serve cold or room temperature.

Squash Pepper and Sausage Quiche

My parents came into town for family weekend, and I made them Sunday brunch, which involved this quiche. This was a definite crowd pleaser, but I suppose I wasn't 100% satisfied with it because I've been cooking so gourmet (at least for my standards) recently, but it's a super solid recipe, used tons of fresh, in season stuff (my parents took me to the farmers market when they were in town!!! fridge.veggies = full; ) Perhaps the fact that I used pre-made things (the sausage) is what bothered me. I dunno, but I originally wasn't going to blog about this, but my parents and friends who tasted it all agreed that it should be blogged about, so here it is!

This quiche is one of the few Ann-originals. No recipe (besides the crust recipe) was used : D But it is really nice to know that even if I go off of the books, I can still produce something delicious ^_^ Finally getting to that point in my cooking career. So, much more to come!

Squash Pepper and Sausage Quiche

Ingredients:
1 pie crust,  blind-baked (I used Martha Stuart’s recipe)
1 yellow squash (or zucchini), shredded
4 "sausage" patties (I used Morning Star)
4 eggs
1/2 cup milk (or cream)
1 handful fresh basil, torn
1 - 2 small red bell peppers, cored, seeded, and sliced length-wise
2 Tbs. + 1 tsp. oil, divided
salt and pepper

Instructions:
1. Pre-heat oven to 350F.
2. Heat 2 table spoons on medium-low heat. Place shredded squash in the skillet, sprinkle evenly with salt, and saute for 10 minutes until most all of the water has leeched out and evaporated, stirring often. Then turn heat up to medium, and cook until caramelized. Set aside on a plate.
3. Heat a teaspoon of oil in a skillet on medium heat. Crumble the sausage patties and fry until caramelized on all sides.
4. Whisk the eggs and milk together, then whisk in the salt, pepper, and basil. Add in the sausage crumbles and squash, and pour mixture into the pie crust. Use a brush (or you finger) to dip into the quiche mix and coat the crust.
5. Arrange the red pepper slices on the top in a circle (I made an inner and outter circle with most-all the curved parts of the peppers overlapping).
6. Cover with tin-foil and bake for 30 minutes, then uncover, and bake until crust and top of the quiche is golden-brown. Let cool for 5 minutes before serving.

Mediterranean Zucchini Salad

This is the first time I've made something involving zucchini "noodles". It's a fresh and easy salad, and is great for raw and cooked lovers alike. Perfect flavor combinations and not too salty!

Mediterranean Zucchini Salad
adapted from Keep it in Kind
makes 3 large servings or 4 smaller servings

Ingredients:
1-2 regular-sized zucchini
salt to toss zucchini
1 - 15 oz. can of chickpeas, rinsed and drained
15-20 cherry tomatoes, halved or quartered, depending on size
4 canned artichoke hearts, drained and diced
1/3 cucumber, halfed and sliced thinly (mandoline medium size)
2 Tbs. capers
1/4 cup basil chiffonade (<- wiki)
3 Tbs. fresh dill, chopped
juice of 1 lemon
1 Tbs. red wine vinegar

Instructions:
1. Make pasta into ribbons using the grater plate on your food processor (alternatively use a box grater's large holes, a spiralizer, or a mandolin). Toss with salt in a colander, and set over the sink to drain.
2. While the zucchini is draining, combine the rest of the ingredients and toss to combine. Refridgerate for 10 minutes.
3. Divide the zucchini between plates, and top with a large amount of the chickpea salad. Serve immediately.

Basil Pesto

An ingredient I've used forever, and just finally made! Super simple, as long as you have copious amounts of basil on hand (thank you university farm for giving me 2 cups basil packed for 1$!)

Basil Pesto
from Naturally Ella

Ingredients:
2 cups basil leaves, packed
2 cloves garlic, chopped.
1/4 cup raw pine nuts
1/3 cup Parmesan cheese
2 Tbs. olive oil
2 Tbs. lemon juice
salt to taste

Instructions:
1. In a dry skillet, lightly toast the pine nuts.
2. In a food processor, pulse garlic. Add basil, pine nuts, Parmesan, olive oil and lemon juice. Pulse until well combined, adding more oil/lemon juice as needed.
3. Season to taste with salt.

Pesto Rosso

A very fresh and light combination! I ate on baguette slices and as spread for veggie dogs. Delicious!

Pesto Rosso
from the Foodie Physician

Ingredients:
1.5 oz. chopped almonds (about 1/3 cup)
1/2 cup sun-dried tomatoes
1 clove garlic, chopped
1/4 tsp. red pepper flakes
6 leaves fresh basil
1 tsp. balsamic vinegar
5 oz. cherry/grape tomatoes
1/4 cup olive oil
2 Tbs. Parmesean, grated

Instructions:
1. Place almonds, sun-dried tomatoes, garlic, red pepper flakes, and basil in food processor. Pulse until finely chopped.
2. Add balsamic vinegar and tomatoes, and pulse until tomatoes are finely chopped. Then add oil in stream until a paste is formed.
3. Scrape down the sides, add Parmesean, and process until just combined.

Serving suggestions: Server on croustini, on sandwiches, or use as pasta sauce.

Roasted Vegetable and Feta Cous Cous

Taken in real sunlight! Something I so rarely see. It came out amazing! Even though I had to put my nice warm bowl of food out onto the cold window ledge, and had to time my picture so as not to get a car in the background. I was inspired to do this because it was late-afternoon and the sun was shining in rays into the kitchen, and my bowl caught the light and I though oh! maybe I should try this 'natural light' people keep talking so much about, instead of keeping my food away from the day-star.



Well, here it is! Roasted Vegetable cous-cous. Definitely worth making, and I think it would be fine using the juice of a whole lemon if you wish.

Roasted Vegetable and Feta Cous Cous
from life tastes like food

Ingredients:
1 cup uncooked cous cous
1 cup cherry tomatoes (if using grape, cut in half before baking)
1 zucchini, chopped to the same size as the tomatoes
1 onion, chopped
olive oil to coat vegetables
1/2 lemon, juiced
2 Tbs. dried basil
1/2 cup feta, crumbled
salt and pepper to taste

Instructions:
1. Preheat oven to 375 F (190C).
2. Place all vegetables on baking sheet with a lip, and drizzle a little bit of olive oil on top, the mix to evenly coat.
3. Spread vegetables out evenly on pan, and bake for 1 hour (if you don't have a large enough oven, and there are layers of vegetables, bake for 1:30-2 hours, stirring every 30 mins. 2 hours makes the vegetables really caramelized and delicious)
4. Combine cous cous, salt, pepper, and basil in a bowl. Then add 1 1/4 cups boiling water, and cover bowl for 5 minutes. After, fluff cous cous with a fork, and combine with vegetables, lemon juice, and 1/4 cup of the feta.

Basic Tomato Sauce

Basic Tomato Sauce
adapted from Simply Recipes

Ingredients:
2 Tbs. olive oil
1 medium onion
1 clove garlic, minced
28 oz. canned whole tomatoes and juice
2 tsp. dried basil
2 tsp. dried parsley
salt and pepper to taste

Instructions:
1. Heat olive oil in a large skillet, and sauté the onions until completely soft.
2. Add garlic (cooking for 30 seconds), increase heat to high and add the tomatoes, basil, and parsley.
3. Smash in the pan until they're broken up into small parts. Season mix with salt and pepper to taste, and simmer until thickened (about 15 minutes).

Zucchini, Basil, Pine Nut Pasta

Zucchini, Basil, Pine Nut Pasta
adapted from food on paper

Ingredients:
500 g. dry linguine (or other pasta)
1 large zucchini, grated (or 2 small/medium zucchinis)
handful of basil, chopped coarsely
1 clove garlic, minced
45 g. pine nuts (about 1/2 cup)
juice of 1 lemon (plus zest, optional)
dried chilli flakes (optional)
salt and pepper (to taste)
grated Parmesan (to garnish)

Instructions:
1. Cook linguine until al dente.
2. While linguine is cooking, in a heavy-bottomed dry pan, toast the pine nuts on medium-low heat, stirring them until they are all brown and fragrant (being careful not to burn).
3. Drain pasta and add back into pot, and add rest of ingredients and cook on medium-low heat until garlic is fragrant and everything is combined well.

Insalata Caprese

Seriously one of my favorite summer-time things to make. But, even though it's mid winter, it was time to make this because I finally got around to making the balsamic reduction I've always wanted to! This makes a great light meal with a ramekin of potato gratin, hunk of baguette, and a glass of white wine.

Insalata Caprese

Ingredients:
2 large ripe tomatoes (or large cherry tomatoes), sliced 1/3" thick
1 handful basil leaves (roughly torn if using cherry tomatoes)
1 mozzarella ball, cut into 1/4" slices (then quartered if using cherry tomatoes)
1 Tbs. olive oil
1 Tbs. balsamic vinegar (or 1 tsp. balsamic reduction, recipe here)
salt and pepper (to taste)

Instructions:
1. Arrange caprese salad: tomato slice, leaf of basil, mozzarella, repeat, in a centric circle.
2. Drizzle olive oil over salad, following the pattern. Same with balsamic. Grate fresh pepper over salad, and serve.

Zucchini and Cucumber Carpaccio

Zucchini and Cucumber Carpaccio
from food52

Ingredients:
2 medium zucchini, sliced thinly
2 medium cucumbers, sliced thinly
3 Tbs. lemon juice
1/4 cup olive oil
1/4 tsp. lemon zest
1 Tbs. rice vinegar
1/2 cup feta cheese, crumbled
1 Tbs. fresh dill, finely chopped
2 Tbs. fresh basil, finely chopped
1 Tbs. fresh Italian parsley, finely chopped
Salt and pepper to taste
pinch of red pepper flakes

Instructions:
1. In a bowl, whisk lemon juice, zest, olive oil, and vinegar together.
2. In a container with at least a 1" lip, alternate laying a zucchini slice with a cucumber slice, not completely overlapping (like a ratatouille)
3. Drizzle olive oil mixture over layered zucchini and cucumber, then sprinkle herbs, cheese, salt and pepper and red pepper flakes over.

Sun Dried Tomato and Artichoke Dip

Sun Dried Tomato and Artichoke Dip
from Foodie with Family

Ingredients:
9 oz. artichoke hearts
1/2 cup feta, crumbled
2 cloves garlic, minced
1 lemon, juice and zest
2 tsp. water
1/2 cup sun-dried tomatoes
1/2 cup basil leaves, torn
ground pepper to taste

Instructions:
1. Combine all ingredients in food processor, and pulse until even but still slightly chunky consistency.
Serve: with pita chips or crostini

Grilled Eggplant and Goat Cheese Salad

Grilled Eggplant and Goat Cheese Salad
adapted from Food Network - Giada De Laurentiis

Ingredients:
6 Tbs. olive oil, divided
1 large eggplant
1/2 cup. toasted walnuts
3 oz. feta cheese, crumbled
1/3 cup basil, thinly sliced
2 Tbs. chopped mint
3 Tbs. balsamic vinegar
1/2 tsp. salt
1/2 tsp. ground pepper

Instructions:
1. Prepare coals and grill.
2. Slice egg plant into 1/2" thick rounds, and brush with half of the olive oil.
3. Grill egg plants slices until tender.
4. Place eggplant flat in a pan, and sprinkle walnuts, feta, basil, and mint over. Then drizzle balsamic vinegar and other half of the olive oil over, along with the salt and pepper to taste.