Posts tagged ‘tomatoes’
I wasn’t lying, friends…I’m just lazy. Some photos of the past month and a half or so…enjoy!
I think the only switch I would make would be goat cheese for marscarpone. Because I really love goat cheese that much. Really though, how amazing do these look? I die. <——(I am not Rachel Zoe, I promise)
You know how I said I made my lunch with an heirloom tomato?
While I loooove tomatoes, I am by no means an expert on the ruby hued fruit. When I bought these guys on my trip to TJ’s the other day, I saw, I drooled, I bought. They looked like heirlooms, so I assumed they were heirlooms!
Alas, they were not. Check out this YumSugar post for the lowdown on what these lovely ‘maters are really called.
I got into work late today because I was not feeling well at ALL this morning. I hope it was just a passing fluke and doesn’t spell out bad things for the rest of the weekend.
Part of the reason I was craving some veggie-heavy foods yesterday was because my lunch was soooo not healthy (well, mostly not healthy) the day before. But it sure was tasty.
Food trucks are gaining a lot of popularity in Chicago, although some goofy old law still prevents vendors from actually preparing food ON the truck, so it must all be ready to go before hitting the road. I’m sure this will change eventually, but for now, our offerings are kinda limited. Enter the Gaztro-Wagon.
Please excuse my gross nail polish, blegh. I really need to get a manicure. But yes, you’re reading that right — this says pork cheeks. Sounds kinda weird, maybe kinda gross, right? It’s actually really similar to pork shoulder, or any slow-cooked pork meat. They re-designed their menu, so I haden’t tried any of their new stuff yet!
The Gaztro-Wagon makes “naan-wiches” that are basically really tasty pieces of fluffy naan which are filled with all sorts of foodie-type ingredients. I had the grilled cheese, which was pretty good, but I didn’t like it as much as their beef with blue cheese, onions, dried cherries and pecans. YUM. This had a bit too strong of a smoked gouda flavor for me that overwhelmed the meat. It probably didn’t help that I’m not a huge fan of smoked cheese or of gouda, haha, but it was still tasty.
Yeah, that probably either made your mouth water, or your stomach churn — there’s no in-between.
Thankfully, I had packed some salad stuff and had a big salad and a little break before eating this guy. Have to get those veggies in! But I still didn’t feel 100% later in the day, leading me to realize more and more that I really do just feel better when I eat healthy stuff. This doesn’t mean I’m every going to sacrifice my favorites though. I honestly don’t think I could live without sushi (salmon and avocado roll for the win!), Thai (pad see eiw with tofu or panang curry), tacos (fish and shrimp, mmm) and pizza (Neapolitan mozzarella di bufala). Without these goodies, I don’t think life would be worth living…
The trick is eating these things as a treat, not a regular occurrence. A work in progress I suppose!
As promised, here is my recipe for Laura’s quickie pesto masterpiece!
- 1 portion (or more if you want to multiply the recipe) cooked whole wheat pasta
- 1 relatively healthy link of Italian-flavored chicken sausage, sliced (use whatever flavor you like — I used Trader Joe’s sundried tomato basil)
- 3 Dorot chopped basil cubes
- 1 Dorot chopped garlic cube
- handful of halved grape/cherry tomatoes
- olive oil to taste
- sea/kosher salt to taste
- good quality freshly grated parmesan
You may be wondering what these “Dorot” things are — and that’s the trick to the recipe! Trader Joe’s has these little ice cube trays of chopped basil and garlic that are seriously the greatest invention EVER. They make spicing up a meal a cinch, because they are small and melt relatively quickly when you toss them in. They’re pre-measured too, so no chopping or measuring required! If you don’t have a Trader Joe’s near you, you can of course use regular chopped fresh (or even dried) basil and garlic, but I guarantee it it won’t be as fast or as good.
Cook pasta according to directions with some salt and olive oil in the water for taste and to avoid sticking. While pasta is cooking, slice sausage and bake in an oven at 400 degrees on a sprayed cookie sheet for about 4-5 minutes on each side. Drain pasta and put back in saucepan, then add about a teaspoon (more if you like) of good quality olive oil and a grind/shake of sea salt. Add garlic and basil cubes, and turn heat on medium-low. Stir to disperse garlic and basil as the cubes melt. Add tomatoes while continuing to stir, add more salt or olive oil if desired. Add in chicken sausage at the end, and stir to disperse. Plate the good stuff, and grate some delicious cheese on top. Enjoy!
I put loooots of cheese on mine, and had some grilled asparagus on the side. Heaven.
I will certainly be making this again. Don’t mind the messy coffee table! I had just come back from the gym, which explains the Germ-X and headband. Doesn’t explain the wine though :P
All this food talk is making me hungry. Lunch time!