Tomato Harvest & Homemade Red Sauce

Hello :),

We had our final tomato harvest this week!  I decided to make a red pasta sauce that will freeze well and be delicious in a few month when we start missing this beautiful Summer crop.  Just in time for the Holidays!  This is a really simple sauce made using 6 ingredients (including salt and pepper)!  

1 onion finely diced
5 cloves of fresh garlic diced
Fresh Tomatoes (I used about 3 pounds)diced into semi large chunks
1/2 cup olive oil
Basil 
Salt and Pepper

In a large sauce pot, saute onion and garlic until fragrant and starting to brown & soften (do not burn or overcook, this will effect the flavor).  Add your tomatoes, salt & pepper, cover and reduce heat to a slow simmer for about 30 minutes.  Tomatoes, onions and garlic will start to reduce and the tomatoes should be soft.  I used a hand held mixer to puree the ingredients and finish my sauce.  If you do not have a hand held mixer, a traditional blender would work well too (just blend in batches).  Add a swirl more of olive oil and adjust the seasoning with salt and pepper to taste.  Add fresh basil prior to serving.

Since I am leaving town tomorrow for a short vacation, I did not have time to make a video.  I have included some pictures! 

Enjoy!  

Pasta with Peas & Lentils - Vegetarian

Hello,

This is one my favorite dishes to make when I am short on time and need something quick, healthy and homemade!  If you enjoy a bit of spice, you can add finely diced jalapeno or habanero.  This recipe makes at least 6 servings!  

½ Large Onion Finely Diced

2 Cloves Garlic Chopped

5-6 Tablespoons of Olive Oil

1 Tablespoon Chicken Stock Concentrate

½ Bag Frozen Peas ( I use fresh peas sold at Trader Joes – 1 Bag)

Lentils (I use the full package of steamed lentils from Trader Joes for convenience)

1 1/2 Cups of Water

1 package of linguine pasta

Sautee onion & garlic using olive oil until soft and browned.  Add chicken stock concentrate, stir and allow it to dissolve with onion and garlic.  Add lentils, peas and water.  Simmer on low covered  for 20 minutes.  Season with Salt and Pepper (Personally, I like to add a generous amount of pepper to this dish).  Cook linguine until al dente and mix together.  Mix well. 

Finish with Grated Parmesan or Romano and a bit of fresh olive oil for serving - Enjoy! 

Click to Video

Greek Quinoa & Spinach Salad with Grilled Chicken

Hello,

This salad is perfect for Summer! One of my favorite dishes to prepare and easy to serve with a protein of your choice.  I happened to have chicken for tonight's dinner.

Greek Quinoa & Spinach Salad Recipe:

2 Cups Cooked Quinoa
1/4 Cup Feta
1/4 Cup Chopped Kalamata Olives
1/2 Cup Cherry Tomatoes (or 1 regular Roma Tomato chopped)
1/2 Large Cucumber Diced
2 Tablespoons Italian Dressing (I used an Olive Oil & Vinegar Blend from Trader Joe's).
2 Cups Rough Chopped Spinach 
1 Red Bell Pepper Chopped 
1 Teaspoon Capers
1/2 Teaspoon Dried Oregano
Salt & Pepper to Taste

Mix all ingredients together in a large salad bowl and serve.  This salad makes great leftovers for the next day.  Simply store in an airtight container and enjoy!


Marinade for Chicken: 

2 Chicken Breast
2 Gloves of Garlic Crushed & Chopped (I used frozen garlic cubs for convenience, you can certainly use whole cloves).
4 Tablespoons of Makoto Ginger Dressing (sold at regular grocery stores -refrigerated section)

Place Chicken, Garlic and Dressing in Ziplock bag and let sit for 3-4 hours in refrigerator.  Below is a picture of the dressing used! 

                                  View Video

Bell Pepper, Lentil & Quinoa Casserole - Vegetarian

Recipe:

1 Chopped Red Bell Pepper
1 Maui Onion Chopped
1 Zucchini or Yellow Squash Diced
2 Diced Cloves of Garlic
2 Tablespoons Olive Oil
2 Handfuls of Raw Spinach
2 Cups Cooked Quinoa
Steamed Lentils (I use the steamed lentils from Trader Joe's for convenience however, you could also use canned lentils) If using the Traders Joe's lentils, use 1/2 the package. Be sure to rinse with water and drain prior to adding.
1 Jar of your favorite pasta sauce (I use the Trader Joe's brand as pictured above).
Salt and Pepper to Taste
Shredded Mozzarella
Basil

Heat your pan with olive oil and saute bell pepper, onion, zucchini and garlic until soft.  Next add the spinach and cook until welted.  Add pasta sauce and salt and pepper.  Combine the above with your cooked quinoa, top with shredded mozzarella cheese and bake in the oven until cheese is melted.  Serve with fresh basil.

I have discovered that the quickest and easiest way to cook quinoa is using a rice maker.  I cook it just like rice, 1 part grain to 2 parts water.  It seems to come out nice and fluffy this way.  Start the quinoa first and the timing will be perfect when the lentil mixture is ready.

Enjoy!

Breakfast with BobbiG

Nutty Smoothie

Recipe:

3 Tablespoons Almonds (raw or dry roasted)
2 Tablespoons Hemp Seeds
1 Tablespoon PB2 (dehydrated version of peanut butter 85% less fat)
You can certainly use any nut butter of your choice!
1/2 Teaspoon Vanilla Extract
1 Tablespoon Agave Nectar
1 Cup Almond Milk (Unsweetened)
1 Banana
2 Date (Pits Removed)
1 Cup Ice

Put all ingredients into blender and blend until smooth.

This smoothie is awesome for breakfast or after a workout!
View Video
Enjoy!