Fast and Easy Food- For Work and Play

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May 09, 2014

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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...

All About My Lupini

I thought these beans looked interesting, so like so many innocents before me, I bought them, only to find out that cooking lupini is a multi-week process. But I'm not a quitter, so I will conquer this bean. The first step was to soak the beans. Before I knew about their special super powers (alkaloids) I had soaked them overnight in salt, as I do all my beans. Then I found out this was not nearly enough to overcome the fearsome power of the lupini. So today I am boiling them for a few hours, then I will put them in my fridge for a few weeks of soaking- until the bitterness goes away, and the soaking water is no longer yellow. I will be changing the water every day, as per all the directions I have seen for the lupini. I hope to (finally) use these as a snack in my kids' lunches. I will flavor them with olive oil and vinegar and fresh parseley, when they are finally done. I guess you could say these are one of the ultimate slow foods.

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