This sounds weird, I know. I first saw this combination on a menu at Pita Jungle. This place is awesome. All the food is delicious and healthy. If you have one in your area, you should check them out. So when I first went there, I thought I’d try something new, “Caramelized Cauliflower with Tahini.” It was amazing. I’d go there just to get some of this.
Then I tried it at home. The first time, I accidentally fried the tahini. Whoops. Don’t do that. The second time I realized how easy it was to make on my own. I still get it all the time at Pita Jungle because it’s still slightly better there, but I make it for myself a lot too.
This recipe only requires 4 ingredients. One of which is tahini. Tahini is sesame seed paste. It’s quite tasty and is a key ingredient in hummus. You can find it at Trader Joe’s next to the hummus in the refrigerated section. You won’t use all of the tahini you buy in this recipe so you could use some to make hummus. This recipe is delicious as a snack and will make you love cauliflower.
1/2 head of cauliflower, cut into bite sized florets
2 tbsp tahini sauce (found at Trader Joe’s)
1 tbsp pine nuts
2 tbsp olive oil
Prep time: 15 minutes
Serving size: 1 snack sized portion
Add the olive oil to a medium sized skillet. Heat to medium heat. Once hot (water sizzles when you drip a little on the pan), add the cauliflower. Saute until soft. To speed this up, you could cover the pan and stir occasionally. Add the pine nuts and cook for 1 minute longer. Remove from heat and pour into a serving bowl. Add the tahini sauce and mix together. Serve immediately. Enjoy and don’t forget to go for second helpings!
Until recently, I didn’t really like soup. Something about drinking food with chunks in it seemed really weird to me. That was until I went to this small soup shop in Tacoma, Washington called Infinite Soups. I had a tomato gorgonzola soup, and it was amazing. Since then, I have tried other soups and they’ve been good, but they’ve never compared to the tomato gorgonzola I first had at Infinite Soups. If you ever get the chance to go there, I highly recommend it. They even have vegan and vegetarian selections and all the soups are made fresh daily.
I’m always worried to try to make my favorite of anything because I’m worried it won’t turn out well. There’s nothing worse than expecting something awesome and getting something awful. Luckily, that was not the case this time.
When I realized my boyfriend and I had guests coming over for dinner, I decided soup was an easy option and I should try to make my favorite soup. I took the risk that it might turn out bad, any it actually turned out really well! It was creamy and cheesy and tomato-ey. All of the flavors came out smoothly and none were overpowering. This is a delicious one-pot meal that makes food that will last for days. It was a hit with everyone else as well. This would be a great meal for a potluck as a vegetarian option.
While I was looking around for a decent recipe for a tomato soup, I found out that baking soda will prevent milk from curdling. I think it must be something about it being basic since it’s sodium bicarbonate, but I don’t know why. I didn’t search for very long, but I couldn’t find any answer for why this happens. Does anyone know? I’ll give you a recipe for tomato gorgonzola soup if you can tell me…oh wait….
2 tbsp olive oil
1 white onion, chopped
3-4 cloves garlic, minced
1/2 tsp baking soda (to prevent curdling)
8 oz low fat cream cheese
8 oz gorgonzola cheese
1 cup half and half
3-14.5 oz cans of fire roasted tomatoes, salt free
2 cups low sodium tomato juice
1/2 tsp basil
1/2 tsp paprika
1/2 tsp oregano
salt and pepper, to taste
Prep time: 30 minutes
Servings: 8 servings, about 1-1/2 cups each
In a large sauce pan, heat the olive oil over medium heat. Add the onion and garlic and saute until the onion is tender, about 4 minutes. Add the baking soda, the gorgonzola cheese, the cream cheese, and the half and half. Break apart the cream cheese and stir until the cheeses have melted. Increase the heat to medium-high and let the soup heat for a few minutes, stirring occasionally. Add the canned tomatoes, tomato juice, and spices. Stir to combine. Heat for a few minutes until the tomatoes are slightly tender. Then blend the soup using an immersion blender or by pouring the soup into a regular blender and blending in parts and return to heat. Stirring frequently, heat to a simmer and let simmer for at least 10 minutes. Remove from heat and serve immediately. Garnish with extra oregano or basil. Enjoy and don’t forget to go for second helpings!
I found a stray kitty this weekend. I was sitting on my porch (in Arizona this is acceptable in December) and he came up to me and started petting himself on my legs. I pet him back and noticed he was horribly skinny. I got some food and he purred and…well…. I live with three kitties now. His name is Ripley and he’s adorable. I took him to the vet and they say he’s about 8 months old.
Having an extra kitten around means we go through cat food a lot faster (especially since I’m trying to get the new kitty to gain weight). We ran out of wet cat food so I used a half of a can of tuna instead. I don’t like to waste food, so I tried to figure out something to make with the left over half of tuna. Since I’m not a huge fan of tuna, I made a tuna melt for my boyfriend and he said it was really good. He likes things a little spicy so I tried to make add a little spice to it. He said that it was good, but not that spicy so I have the recipe with changes to make it a real spicy tuna melt.
This sandwich is flavorful and makes a nice lunch. At less than 400 calories with lots of protein and a few veggies, this sandwich is also healthy for you. Enjoy!
2 slices pumpernickel bread
1 tbsp olive oil or butter
1/2 can of tuna
1/2 tbsp chipotle mayo
1/2 tsp spicy brown mustard
dash of chili powder or hot sauce*
1/2 tsp balsamic vinegar
3 slices of roma tomatoes
2 slices pepperjack cheese
*I have not tried this, but I think that it would add a nice kick to this sandwich
Active time: 15 minutes
Inactive time: 0 minutes
Servings: Makes 1 sandwich
Combine the tuna, mayo, mustard, vinegar, and whatever spice(s) you want in a bowl and mix. Lightly oil or butter one side of each slice of bread. Place one piece in the a small frying pan. Put the cheese on the bread. Top with the tomato slices, then the cheese, and finally the tuna mixture. Turn the heat on medium and wait. Flip once the cheese begins to get nice and gooey and the bread begins to darken. The sandwich is done with the other side of the bread is also beginning to darken. Slice in half and serve. Don’t forget to go for second helpings!