Archive for the ‘Foodie Fridays’ Category

I am a huge fan of easy food. Not necessarily convenience food. Easy food. Food that calls out to your taste buds, but doesn’t require a degree in culinary art. Fresh ingredients, family-style sensibility, and simple flavors are all hallmarks of a Heather-approved-recipe, because a chef I am most certainly not.

Here is a recipe for a lovely bruschetta. Big, big fan of bruschetta. Easy, fresh, big taste.

Here it is.

Crunchy Bruschetta Toasts

6 slices of hard crust bread (Italian, French, or baguette-style)

3 cloves garlic

4 T. extra-virgin olive oil

4 tomatoes

1 C. Mozzarella cheese, grated

Blanch tomatoes for one minute in boiling water; drain and remove the skins. Dice the tomatoes into small pieces and set aside.

Rub the bread slices with the garlic cloves and drizzle with olive oil. Place the diced tomatoes on the bread in an even layer and top with Mozzarella cheese.

Place on a cookie sheet and bake under a preheated broiler for a few minutes until crispy and cheese is melted. (You can also bake in a toaster oven.)

*Tips and timesavers: Use olive oil that is already flavored with garlic for an extra punch. You can also substitute the fresh tomatoes with canned, diced tomatoes that have been well-drained.



Read Full Post »

Ahhhh. I love this time of year. When it’s still freezing cold, and snow is still on the forecast, but we know without a doubt that within the span of several short weeks, warmer weather will finally be here. It’s the time of year when my menu starts a subtle shift and I break out the fresher choices. Fruit salads, crunchy veggies, and cold pasta. This is a recipe I found that is wonderfully light, easy, and fresh.

Here goes:

Broccoli Pasta Salad

1/2 lb. penne pasta

1 C. low-fat mayonnaise

1/2 C. sugar (I use 2/3 that amount in honey)

1/4 C. apple cider vinegar

2 bunches broccoli, cut into florets

1/2 lb. bacon, fried crisp and crumbled

1/4 C. parmesan cheese, grated

*Fresh Italian parsley for garnish, optional

Cook pasta according to directions on package.

While pasta is cooking, combine mayonnaise, sugar (or honey), and vinegar in small bowl. Whisk together until well-blended and set aside.

Quickly rinse pasta in cool water; drain well and place in large serving bowl.

Combine broccoli florets and bacon with pasta. Gently toss with mayonnaise dressing and sprinkle with parmesan cheese.

Cover and chill overnight. Garnish with fresh Italian parsley.

*Serves 6

Read Full Post »