It’s time once again to visit the kitchen of Mrs Toronto and see what she is cooking for us today. This week’s Super Food article was about tomatoes, so we know what one of the ingredients will be. I for one always look forward to what it is that she creates with the Super Food, as it is always a wide variety of great tasting muscle building and fat loss meals that are nutritionally second to none. So get comfortable and enjoy the thought of the time when you prepare some of these selections from the Super Food Cookbook.
Bruschetta on Endive Leaves
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 heads of endive
1 cup shredded mozzarella cheese
1. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
2. Divide the tomato mixture evenly over the endive leaves. Top the leaves with mozzarella cheese. Enjoy!
1/2 tsp cumin
1 (16 ounce) can pinto or red kidney beans, rinse well
2/3 cup water
1 head iceberg lettuce ( I like iceberg for the ‘crunch’ it gives)
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
1/2 cup prepared salsa, see the next recipe for Homemade Salsa
1. In a large skillet over medium-high heat, brown the ground beef, and drain excess fat. Stir in the cumin and chili powder and beans . Add water. Bring to a boil, reduce heat, and simmer for 15 minutes.
2. Rinse, dry and hand rip the lettuce, add cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, and mix well. Then add salsa.
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
2 cloves fresh garlic, finely chopped
juice of one lime
1/2 cup chopped cilantro
salt and pepper to taste
Optional: oregano and/or cumin to taste
1. Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers – if you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling, and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.
2. Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Great with eggs, scoop with raw endive leaves and the Taco Salad recipe above.
Baked Tomatoes Stuffed with Eggs
1/2 tsp (2 mL) salt
3 tbsp (45 mL) basil pesto, see recipe at bottom of this recipe or use prepared
8 small eggs, (at room temperature)
small package of goat cheese, plain or herbed
Grease 8 mini-muffin or shallow muffin cups; place on rimmed baking sheet. Set aside.
Cut off top of each tomato to make 1-1/2-inch (4 cm) wide hole. With spoon, gently scrape out pulp and seeds. Sprinkle insides with salt; place cut side down on paper towel-lined plate. Let stand for 30 minutes.
Place tomatoes, cut side up, in prepared muffin cups to secure (tomatoes do not need to fit inside cups). Using paper towel, lightly blot insides to remove any moisture.
Spoon pesto into tomatoes. Crack egg into each tomato cup; dot with goat cheese. Bake in 400°F (200°C) oven until whites are set and yolks are still runny, 18 to 22 minutes.
2-1/2 cups packed fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
1/4 tsp each salt and pepper
1/2 cup extra-virgin olive oil
2 cloves fresh garlic, minced
In food processor or blender, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add 1/3 cup (75 mL) of the oil in thin steady stream. Stir in garlic.
Use in above Baked Tomatoes Stuffed with Eggs recipe, store extra in ice cube tray and freeze for future use. Great with roasted vegetables and eggs. Enjoy!
4 tomatoes, quartered
1/4 cup olive oil
1/4 cup fresh basil, chopped
coarse salt and freshly ground pepper
4 cups (1 L) baby arugula leaves
Add tomatoes and cheese into a large salad bowl. Whisk 3 tbsp of olive oil with vinegar; pour evenly over top. Add basil and arugula and mix well.
Great with grilled steak, fish or on its own. Enjoy!
Yet another great weeks worth of kitchen creations that hopefully end up on your table in the coming days. If variety is the spice of life, then there is no shortage of that in the ever expanding recipe collection that is being compiled here. I looked through them today, and was caught off guard that the once small and seemingly insignificant portion of the site has grown to become an entity unto itself. I’m really happy that the once rudimentary recipes I was offering have morphed into a much more worthy selection.
Tomorrow brings a different kind of hunger, the craving for more muscle. You won’t be disappointed as we’re bringing you more training philosophies and methodologies that are sure to get you growing quickly. Join me here then, will you?
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