Tomate Roasted Eggplant

One of my favorite eggplant dishes, is the Tomato Roasted Eggplant. It's a really easy dish to make and is perfect for as a "make-ahead" dish.

Time to prepare: 1.5 hours (including prep time)

Ingredients:

• 2 eggplants
• 2 cans of diced tomato
• 2 tbls ketchup
• 1 onion
• 1 green pepper
• 3 cloves of garlic
• 1 tbls olive oil
• S&P

Directions:

• Pre-heat over at 350 degrees. Wash the eggplants and poke them with a fork all around. Please note, if you do not poke the eggplants, they might explode in the oven. Roast the eggplants on a cooking sheet for 45 min.
• Take the roasted eggplants, and take off the skin and chop into cubes.
• In a food processor combine, 1 onion, 1 green pepper, and the eggplant
• In a deep pot, heat the olive oil. Add the mixture from the food processor. Add the 2 cans of diced tomatoes.
• Stir, all of the ingredients in the pot. After about 10 minutes, add ketchup, salt and pepper, dill. For additional spice, add some red chili sauce (1 tsp)
• Cook for about 40 minutes on medium temperature. Stir occasionally. Let it cool down, prior to serving

Rosemary Vinegar Dressing

One of the best ways to make a healthy salad is to create a homemade dressing. Dressing are crucial, as they will bring a lot of flavour to your salad. The rosemary vinegar dressing brings in the flavour of rosemary to your meal.

Ingredients:

• rosemary
• 1/2 cup oil of olive oil
• 3 tbls balsamic vinegar
• salt and pepper

Directions:

• Pre-heat oven to 400 degrees. Pull rosemarry from a twig. In a small deep dish combine olive oil and rosemarry. Put in the over for about 5-7min
• Separate the rosemarry from the olive oil, put the rosemary aside. Add balsamic vinegar.
• Mix in salt and pepper use the crispy rosemary as a spice for any other dish or for your salad

Tomato Basil Soup

I am not a big soup person, but Tomato Basil Soup is something that always hits the spot on a cold, chilly night. It's very easy to make and is a fulfilling dish.

Time to prepare: 25 minutes

Ingredients:

• 3 strands of basil
• 2 tomatoes(chopped) or 1 can of chopped tomatoes
• 1 onion (chopped)
• 1 glove of garlic
• 3 cups of chicken broth
• S&P
• 1tbls of olive oil
• Dill (optional)
• Tobasco sauce (optional)
• sour cream (optional)

Directions:

• In a deep pan, heat olive oil and add onion and garlic. Sautée onion and add tomatoes and basil. Add chicken broth and cook for 5 min on medium heat
• With a strainer spoon, take out all solid items (tomato, onion, basil) and run through a food processor
• Add the mixture from food processor to the chicken broth and cook until it boils
• Add S&P for taste
• I like to add a dash of tobasco sauce for a kick
• When serving, add a teaspoon of sour cream to the bowl, and some fresh dill

Tabasco Chicken Wings

Chicken wings are one of my most favorite comfort foods. Since this blog is all about quick cooking, thus comes this quick recipe for Tabasco Chicken Wings.

Time to prepare: 30 minutes
Ingredients:

• 4 pounds of chicken wings
• 3 tbls of olive oil
• 5 cloves garlic, chopped
• salt & pepper
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup crumbled cheese (blue cheese preferred)
• 1 small onion
• 5 teaspoons of apple vinegar
• 2 tbls Tabasco sauce
• cilantro

Directions:

• Pre-heat onion to 425 degrees. In a large bowl, combine wings, olive oil, garlic, s&p. Arrange on a baking sheet, and bake for 25 minutes
• In a bowl, create the sauce by combining; sour cream, mayo, chopped onion, blue cheese (melted), 1 teaspoon vinegar, tabasco sauce
• Sprinkle the wings with remaining vinegar, and brush on the sauce
• Serve the rest of the sauce as a dip sauce

Lemon zest - Eggplant dip

It's September, and after a small break I am back to cooking and eating healthy. Eggplans are one of my favorite veggies to cook. There are just so many dishes you can make; side dish, main dish, salad. Don't be surprised to see more eggplant recipes on this site in the near future. With that said, here's the Lemon zest - Eggplan dip. It's a perfect dish that still has a big of a summer feel to it.

Time to prepare: 40 minutes

Ingredients:

• 2 large eggplants
• 1 small onion
• 1/3 cup extra-virgin olive oil
• 1/4 fresh lemon juice
• 3 cloves of garlic
• 2 tsp of mayo
• cilantro

Directions:

• Pre-heat the oven to 475 degrees. Wash and prick the eggplants with a fork and set them on a large baking sheet. Bake in the over for roughly 30 min
• Let the eggplant cool an then peal. Press and release the eggplant juices
• Chop the eggplant and combine it in the food processor with garlic, onion, and cilantro
• Transfer to a bowl and combine with lemon juice, mayo, and virgin oil
• Salt and pepper for taste

Gluten Free Almond Blueberry Pancakes

One of the new healthy trends is to stay gluten free. It has been shown that many people are actually allergic to grains, without realizing it. When we eat grains, we will bloated, heavier, slower. With this in mind, I've decided to explore recipes for foods we love, that don't include grains. This is how the Gluten Free Almond Blueberry Pancake was born.

Time to prepare: 20 minutes
Ingredients:

• 1 cup almond flour
• 3 eggs
• 3/4 cup fresh blueberries
• 1/8 tsp vanilla extract
• 1/8 tsp cinnamon
• 1/3 cup kefir
• 2 tbls of olive oil

Directions:

• Wip the eggs and add to flour. Add the vanilla extract, cinnamon, and kefir. Mix with mixer and add blueberries at the end.
• Heat the olive oil on the skillet, use a spoon to add add mixture to the skillet

Summer Salmon Steaks

In the summer time especially when it's hot, I try to minimize the amount of time I spend in the kitchen. I also prefer for the food to have a bit of that fresh and zesty flavor to it. Somehow eating heavy food does not seem appealing. This weekend, was one of those days. As I was trying to figure out what to make for dinner, the "Summer salmon steaks" were born.

Time to prepare: 20 min
Ingredients:

• 4 salmon steaks
• 2 small tomatoes
• 2tbls olive oil
• 1/2 sweet onion
• dill
• 2 cloves of garlic
• S&P
• 1 lime

Directions:

• Preheat the over for 425 degrees.
• S&P the steaks. Heat 1 tbls of olive oil on the skillet. Throw the steaks on the skillet. Cook for roughly 1.5min or until each side is golden brown, than flip to the other side
• Squeeze the lime on the steaks, and transfer to an oven dish. Cook the steaks in the oven for about 7 minutes
• In a bowl, combine tomatoes, minced garlic, chopped onion, s&p, dill and add the remaining olive oil.
• When the salmon is ready, transfer on a serving dish. Cover the fish with the fresh salad from the bowl