Tag Archives: quick

Roasted Tomato

22 Mar

A number of rare or newly experienced foods have been
claimed to be aphrodisiacs.
At one time this quality was even ascribed to the tomato.
Reflect on that when you are next preparing the family salad.
-Jane Grigson

This is a delicious snack that I should make much more often, but tend to forget about.

Some fun facts about tomatoes!
* They are considered a fruit, not a vegetable.
* They are high in vitamin C and also contain vitamin A, postassium and iron.
* Tomatoes improve eye health and prevent hypertension and urinary tract infections.
* The antioxidant lycopene, found in tomatoes, has been linked to the prevention of several types of cancers.
* Tomatoes contain more lycopene than any other fruit or vegetable.
* The redder the tomato, the higher the amounts of lycopene and betacarotene.
* Cooking tomatoes releases more nutrients than eating them raw.

Ain't she a beauty?

1 large tomato, such as hot house
1 tablespoon olive oil
1-2 cloves garlic, minced
1/2 cup grated parmesan
black pepper

Preheat oven to 400 degrees F. Slice tomato in half width-wise. Mix garlic and olive oil, and spoon over each cut slice. Top with parmesan cheese and sprinkle with black pepper, to taste. Bake for 10 minutes or until cheese is melted and slightly browned.

You can also try substituting Italian seasonings for the black pepper, sprinkling on garlic powder instead of using the fresh cloves, or whatever else suits your taste!

Serves 2

Tuna Casserole

19 Mar

As a child my family’s menu consisted of two choices: take it or leave it.
-Buddy Hackett

This is a dish I ate allll the tiiiime growing up, and still make. I always keep these ingredients in my pantry. It’s quick, easy and filling. Just beware when serving – I always overestimate how much I can actually eat! This recipe is also great for leftovers as it reheats well. You can substitute albacore tuna for the chunk light, but the mushroom soup tones down the fishy taste enough that I say go for the cheap stuff :)

This is a basic recipe, so feel free to add any other ingredients that sound interesting. Like peas maybe… peas were banned from my house growing up as my mother hated them, but now I always have a bag in my freezer because they’re just so easy to throw into anything at the last minute.

1 (12 oz.) can chunk light tuna (water-packed), drained
1 (14.5 oz.) can cream of mushroom soup
1 cup milk (half of soup can)
2 cups white rice
Chow Mein noodles, to sprinkle

Prepare rice. Combine tuna, cream of mushroom soup and milk in a medium saucepan over medium heat and cook, stirring occasionally, until milk reduces slightly and sauce turns gray, about 10 minutes. Pour sauce over rice and top with chow mein noodles.

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