Let us not forget.
Enjoy your Sunday!
Life is Beautiful
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Author Archives: Jess
Week in Photos
Here is a look at five things that made my week.
{This pineapple. My dad requested it and I got to enjoy it.}
{This view. Because it has been too long since I last saw it, and it felt so, so good.}
{This pear. Because this is what happens when I run out of apples.}
{This yoga mat. Because, lately, this is where I’ve been finding peace + clarity.}
{These puppy prints. Because they were just too cute not to take a few (hundred) pictures of.}
I hope you’ve been able to notice the small things that have made your week!
Happy Saturday!
Roasted Tomato Sauce with Kale and Fish
I’ve got an idea for you.
Do you remember the roasted tomato sauce I made a few days ago?
I have a super quick dinner idea using it that is unbelievably delicious.
Roasted tomato sauce, fish, lemon and kale served over ravioli.
A few simple ingredients can create unforgettable food, and that is exactly what this did.
Method
(Makes two servings)
9 oz. ravioli (I used mushroom)
Olive oil
2 cloves of garlic, minced
3 small white fish fillets (I used flounder)
1/2 lemon
1/2 T. crushed red pepper flakes
3/4 c. roasted tomato sauce
2 c. chopped kale
Salt and pepper
Freshly grated asiago cheese
Bring a pot of water to a boil. Once boiling, cook ravioli according to package directions.
Meanwhile, heat about 2 T. olive oil in a pan over medium heat. Once warm, add minced garlic and stir around to flavor the oil. Add fish and cook until just done. Squeeze the juice of 1/2 lemon over the fish and add crushed red pepper flakes. Then pour tomato sauce into the pan and gently stir, slightly breaking up the fish. Add kale and continue to cook until tender.
Serve sauce over ravioli and season with salt, pepper and freshly grated cheese.
Enjoy!
Gluten Free Bread
I described this bread to someone at work two days ago as “not really bread, but it’s bread to me.”
This is another recipe from one of my favorite blogs, Edible Perspective. I made only a few changes to the recipe, and I really enjoy the result.
This “bread” is not going to taste or feel anything like store bought bread. I describe it as a dense flat bread, with so much delicious flavor. It is very sturdy and holds toppings wonderfully. Try topping with nut butter and jelly or nut butter and sliced apple. Or, for a savory version, top it with hummus, a smashed avocado, or with egg and melted cheese.
Method
Preheat oven to 375*. Place 1/2 T. melted coconut oil in a 9″ round or square pan and rub around to coat the pan.
Start with:
1 c. quinoa flour
1/2 c. oat flour
1/4 c. almond meal
1.5 T. ground flax seeds
1/4 t. salt
Mix dry ingredients in a bowl.
Next:
1/2 c. water
1/2 c. unsweetened almond milk
1 T. melted coconut oil
1 T. applesauce
1.5 T. honey
Add the wet ingredients to the dry and mix until just combined. Let sit for about 5 minutes.
Pour batter into pan and bake for about 30 minutes, or until the top is slightly cracked and the edges are golden brown.
*You can make your own oat and almond flour. Process oats and almonds in a food processor until very fine.
Enjoy!
What do you think? Would you give this bread a try?
Roasted Tomatoes – Two Ways
I’ve got comfort food coming your way today.
Over the weekend, I headed home to spend some time with my family and cook with my mom. Believe it or not, we roasted 10 lbs. of tomatoes with a broken oven. We each had a separate plan for our tomatoes. Me – tomato sauce, her – tomato soup.
Both turned out wonderfully.
Doesn’t eating soup from a mug make it taste even better?? Not that it needed to — great job mom!
With this sauce on hand, pasta will be happening very soon.
Method
For the soup and for the sauce:
Start with:
2.5 lbs. assorted tomatoes
Olive oil
A head of garlic
2 sweet onions
Salt and pepper
Preheat oven to 400*. Cut tomatoes into large chunks and place on a baking sheet. Place two whole cloves of garlic on the baking sheet. Slice onions and place on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 20 minutes, or until tomatoes are soft.
*You will need to do this in multiple rounds, or on more than one baking sheet at once, for all 2.5 lbs. of tomatoes. Place two garlic cloves and some onion on each baking sheet you do.
Next:
For tomato soup
1 quart stock (vegetable or chicken)
1 T. butter
1/2 c. chopped basil
1/2 c. heavy cream
Salt and pepper
Grated asiago cheese
Place roasted tomato, garlic and onion mixture into a large pot. Add stock and butter and bring to a boil. Simmer for 15 minutes. Add chopped basil. Turn down heat and, using an immersion blender, blend until smooth. Add heavy cream and stir. Season with salt and pepper. Serve with grated asiago cheese.
For tomato sauce
15 basil leaves
Place roasted tomato, garlic and onion mixture into a food processor. Add basil leaves. Process until smooth, or desired consistency is reached.
Enjoy!