Semi-Dried Tomatoes

Semi-Dried Tomatoes

I love love love tomatoes in any way or form. But theses semi-dried tomatoes are pure candy. They are nothing like sun-dried tomatoes, they are soft sweet and with the slight tanginess from fresh tomatoes.

You can use them for almost anything. On sandwiches, pizze (plural of pizza), in casseroles, or stews, in salads and just for a snack.

Ingredients:

• about 500 g cherry tomatoes, the amount is not important

• 2 tablespoons olive oil

• ¼ teaspoon salt

• ⅛ teaspoon pepper

• ⅛ teaspoon garlic powder

Directions:

Preheat the oven to 325 ℉ (165℃). 

Rinse the tomatoes, and cut them in halves, or quarters for the bigger ones. 

In a cup combine oil, salt, pepper and garlic. Place all the tomatoes in a large ovenproof dish or sheet pan, and coat them with the seasoned oil. Arrange the tomatoes skin side down, being careful not to crowd them. Bake tomatoes for 25-30 minutes. Reduce the  heat to 200℉ (95℃), and keep baking for another 2-3 hours.

Let the tomatoes cool slightly before storing them in a clean container filled with olive oil. They will keep for weeks in the refrigerator. 

Use the semi-dried tomatoes in salads, with any protein, bruschetta or just eat them as a snack.  

Enjoy!

Sommersalat - Summer Salad with Smoked Cheese

Sommersalat - Summer Salad with Smoked Cheese

This salad is summer. My mom made this fresh and crispy salad when the first radishes were big enough to harvest in our vegetable garden. Summer salad is made with a speciality cheese from the island of Funen, a smoked fresh cheese. Summer salad has a mild smoked flavor and is filled with fresh chrispy vegetables. 

Serves 6-8

Ingredients:

Dressing:

• 100-150 g rygeost Danish smoked cheese 
• 100 g creme fraiche or sour cream
• 1 tablespoon mayonnaise
• ½ teaspoon sugar
• salt & pepper to taste

Filling:

• 10-12 medium radishes, quartered and sliced thinly
• ½ english cucumber, quartered and sliced thinly
• a good handful finely chopped chives

Directions:

Mix the dressing, seasoning it with salt, pepper and sugar. I like a mild dressing, with a distinctive smoke flavor. Add all the vegetables and serve the salad on a slice of Danish rye bread. Sprinkle with a little extra chives.

Enjoy!

Heirloom Tomato Tart

Heirloom Tomato Tart

I have always had a love love relationship with tomatoes. Tomatoes are one of my favorite healthy snacks. The sweetness and tanginess pairs perfect with most foods. Here late summer the colorful heirloom tomatoes are everywhere, and they are begging us to join them at our dinner table.

I mixed different colors and sizes for my Heirloom tomato tart, and I wished I had taken a photo before I baked it. The tart was so pretty with all the vibrant colors.

Makes 1 large tart.

Ingredients:

Dough:

• 150 g all-purpose flour

• 30 g whole wheat flour

• 30 g dark rye flour

• 160 g butter, cold, salted and in small cubes

• 1 egg

• 2-3 tablespoons cold water

• ½ teaspoon fresh thyme leave

Filling:

• 3 eggs

• ⅓ cup (80 ml) cream or milk

• 5-8 scallions, sliced

• ½ teaspoon fresh thyme leaves

• ¼ teaspoon salt

• 3-7 heirloom tomatoes, depending on size

• 4 oz (113 g) goat cheese, crumbled

• fresh ground pepper

Directions:

Preheat the oven to 400℉ (200 ℃).

Dough:

Mix the flours and thyme with the butter until the mixture has a crumbly wet sand-like texture. Add the eggs and 2 tablespoons cold water, and mix the dough until it just comes together. If the dough wont come together easily, add the additional tablespoon of ice water. 

Roll the dough out, or press the dough into the tart pan, all the way up the sides. I used a 10-inch pan. Place pan with dough in the refrigerator until ready for filling.

Filling:

Whisk eggs, cream, scallions, thyme and salt together and set aside.

Slice the tomatoes, and crumble the cheese. Pour the egg mixture in the tart, place the tomatoes on top, and sprinkle the cheese and fresh ground pepper on top. 

Bake the tart for 35-40 minutes until golden brown and baked through.

Serve the tart with a mixed salad. The tart is also good at room temperature.

Enjoy!

Garlic Green Beans

Garlic Green Beans

For the longest time I have been making a bean salad with the same ingredients. It is a really easy salad that pairs perfectly with simmer foods. But instead of boiling water to boil the beans in, we now have to conserve water, because of the severe drought here in California, so why not just cook the beans in oil, and season the beans. This must be a win-win situation.

I like to just heat my beans through without getting them soft and soaky. I want my beans to be crispy and have somewhat of a bite.

Ingredients:

• 300 g fresh green beans
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• salt and pepper to taste

Directions:

Break off the ends (tops and tails) of the beans. Heat the oil in a large skillet. Add the beans and cook them over high heat, until they start to get some color, and they are heated through. Remove from heat. Season the beans with garlic, salt and pepper.

Pour the beans into a warm serving dish, and serve immediately.

Enjoy!

Crunchy Quinoa Slaw with Almond & Ginger Dressing

Crunchy Quinoa Slaw with Almond & Ginger Dressing

Summertime is grilling season, and I love grilling. I'm always on the look out for new sides to serve with grilled meats. 

Colorful, healthy and crunchy, and definitely a new go-to side for the summer BBQ's. And a perfect addition for our 4th of July.

Serves 4 

Ingredients:

Quinoa:

• 180 g (1 cup) uncooked quinoa 

• 4 dl (1½ cups) water

• salt (to taste)

Salad:

• ½ small green cabbage, thinly sliced

• ½ small red cabbage, thinly sliced

• 10-15 small scallions, finely chopped

• 1 handful chopped fresh cilantro

• 1 jalapeño, minced (optional)

• 70 g (½ cup) almonds, chopped 

• salt to taste

Dressing: 

• 100 g (⅓ cup) almond butter (I use the fresh grinded almond butter from Whole Foods)

• 50 ml (¼ cup) extra virgin olive oil

• 3 garlic cloves

• about 2-inch (6 cm) fresh ginger, peeled

• 2 limes,  the juice from

• 2 tablespoons water, to get the right texture

• 1 tablespoon agave syrup

• salt to taste

Directions:

Quinoa:

Rinse the quinoa. Bring quinoa and the water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.

Dressing:

Add all the ingredients to a food processor and blend it until smooth. Add water if needed to get the right creamy consistency.

Mix all the ingredients and dressing to a large bowl and dress the slaw. Season with salt to taste. Serve this slaw with you favorite grilled protein or vegetables.

Enjoy!