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Better picture of duck soup

December 26, 2009

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What to do with Tomato Guts

So you've hollowed out 8 or 10 or 12 tomatoes so you can bake eggs in the tomatoes. What now? Scoop those tomato guts in to the crockpot, throw in your favorite pasta sauce (I used a basil sauce- from Mezzetta) and turn the crockpot on low. Add a can or tray (if you are using refrigerated and grilled, as I was) artichoke hearts- I added 2 cups. Add some kalamata olives (I added 1/2 cup). Add extra spices. We like oregano around here, so I added 1/4 cup of dry leaves. If I'd had fresh, I would have added less, since it's stronger. All this should be "to taste"- make it the way you want. Cook the sauce all day on low- and then in the evening, serve it over anything. I serve it over veggies for my husband, since he is reducing his carbs. It was lovely over sauteed bell peppers and Italian squash.

Looking forward to Lunch

I am a busy working mom with 3 children, one of whom is going away to college in September (Go UC Davis!). Last year I tried to make a wonderful lunch for my children every day. We made sushi at home, and "face food". I packed bentos, and Oots boxes, and bought all sorts of wonderful "green" bags and boxes and water containers and thermi (the plural of thermos, of course). Somehow I didn't quite manage to be at my best every day, but I'd say I managed about 3 days out of 5. So this year, to keep myself motivated to make lunch on those days when I REALLY don't feel like making lunch, I'm starting this blog. I'll post pictures, give recipes, bring suggestions for equipment, and I will hope some of you will talk back to me, because there is power in numbers, and I love sharing information. Some of the best ideas I've gotten have been from friends I've made on the net. Food is more than simple nourishment- though wouldn't it be lovel

Not Just for Kids- salmon cream cheese press

Today's lunch is a little more grown up, but that doesn't mean kids won't like it. This makes enough for a whole crowd. Ingredients: One loaf unsliced bread (I use the flattish pugliese bread at Trader Joes) One container of cream cheese and chives spread- you can mix this yourself, but I buy mine pre-made from Trader Joes Romaine lettuce, ribs removed 4 oz of smoked salmon (more if you prefer) Slice longwise from the thin side the entire length of the bread so you end up with two large flat halves. Hollow out each half to remove some of the bread. Be careful not to weaken the shell of bread too much. I try to leave about 1/2 inch of bread. (I use the saved bread for egg frittata- just throw it in a baggy and freeze it for later if you feel lazy.) After the bread is hollowed out spread both sides thinly with cream cheese and chives spread. Next, layer the bread on one side with romaine. Then layer on the smoked salmon and close the sandwich. Wrap it in plastic wrap o

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Better picture of duck soup

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