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Tag Archives | Tomatoes

Red Curry Tomato Tofu

Red Curry Tomato Tofu has diced tomatoes and red curry paste in a base of coconut milk with fragrant Thai basil.

The Sauce: Red Curry Tomato Sauce – Tomatoes and red curry paste in coconut milk simmer to infuse the heat and flavors into firm tofu cubes.

‘Great Sauces Transform Good Food into Gourmet’ 

Burmese restaurant

The Washington Post ran a piece in December 2013 on the Burma Restaurant in Chinatown. It closed at the end of that month. The week before friends of the owners invited my daughter to a dinner party at this upstairs hot spot. Raving about the food, she’d discovered their lease wouldn’t renew.

“We have to go before they close”, she promoted with their final days ticking away. We carved out the only common free time, lunch on the 30th, their last day. My son met us. We three ordered several dishes to share/try/taste. Every dish, fabulous, but my favorite was a tofu curry dish. I’m a tofu lover in sukiyaki, wok vegetables, lasagna, smoothies, just to name of few but this is my all time favorite.

I started searching for a similar recipe online, in cookbooks, in food magazines. Didn’t find anything close. Then I Red Curry Tomato Tofustopped at my local Thai grocer about a mile from my place. Talked with one of the proprietors. She showed her red curry paste, suggested basil and pitched virtues of their best brand of coconut milk. It was one of those ‘start with some of this, add that, must use Thai basil.’

Back in my kitchen I set out with fresh ingredients and brought to bear my experience cooking Asian dishes. In 20 minutes the dish’s aroma wafted through the place. Wow! If you aren’t too sure about tofu and love Southeast Asian Rim cuisine, this is the dish.

You may also enjoy Green Curry Chicken Pot Pie, Thai Chicken with Fresh Basil, Vietnamese Kebobs with Dipping Sauce, Pomegranate Feta Salad and Pork Chops with Pineapple Salsa.

2013 AniversaRecipe – Wheatberry Blender Pancakes
2012 AniversaRecipe – Thyme and Garlic Polenta
2011 AniversaRecipe – Oven Baked Fries

Recipe: Red Curry Tomato Tofu

Active Time: 20 Minutes | Total Time: 20 Minutes | Yield: 6 Servings

Ingredients1 Tbsp canola oil
2 Tbsp Thai curry paste
1 14.5-oz can petite diced tomatoes
1 13.5-oz can coconut milk
1 Tbsp brown sugar
1 lb firm tofu, 1/2-inch dice
1/2 cup loosely packed torn Thai basil
steamed rice

Special Equipment – 12” skillet

Red Curry PasteInstructions
1 Heat oil on medium high. Add red curry paste and stir for 20-30 seconds. Take the pan off the heat.

2 Stir in tomatoes, coconut milk and brown sugar. Place skillet back on the heat. Add tofu and simmer for 8-10 minutes stirring occasionally.

Add Tomatoes and Curry3 Add Thai basil and season with salt to taste. Take off Add Tofuthe heat and serve on a bed of steamed rice. Garnish with a few basil leaves if desired.



The Thai basil will wilt quickly and give off it’s fragrance. Don’t over cook at this point.

This is an easy meatless dinner rich in flavor. It’s also gluten free.

You could also serve this with brown rice.

Dish Designer

  • Exchange diced for hand crushed whole tomatoes.
  • Exchange firm for extra firm tofu.
  • Exchange Thai for sweet basil.

Inspiration – Helen Horton
Cook with Sauces
Red Curry Tomato Tofu
Written by
Photography and Styling by Helen Horton
Updated: February 23, 2014

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Chicken Tortilla Soup

Hearty Mexican chicken soup with tortilla chips, tomatoes, peppers, spices, beans and corn.

‘Great Sauces Transform Good Food into Gourmet’ 

Olvera Street

Not about to mess with ‘Grama’ Aurora Guerrero’s famous Taquito recipe, I’m celebrating my upbringing in Los Angeles by offering Chicken Tortilla Soup for Cinco de Mayo. I can’t revel in the Olvera Street dancing ladies with ‘yards of fabric’ skirts and fast strumming guitarists. I’ll miss browsing through wide-brimmed Chicken Tortilla Soup with Limesombreros, huarache leather sandals and brightly striped serapes. But I’m not passing up a ‘south of the border’ soup topped with a squeeze of fresh lime, grated cheddar, chopped cilantro, fresh sour cream and diced avocado. Add some crunchy multi-grain tortilla chips and we’re eating with ‘the angels’.

Olvera Street is located in the oldest part of downtown Los Angeles adjacent to Union Station. In 1930 it was converted into a festive Mexican marketplace. While growing up in the ‘burbs’ of greater LA, occasionally Dad and Mom took us to visit Great Aunt Thelma who lived near there. While in the core of the city we always walked down Olvera enjoying the colorful market wares, spirited mariachi music and fragrant food vendors.

On one trip my brother, Sterling, bought a plate of Beef Taquitos from the famous Cielito Lindo’s, operating since 1934. Generously, he shared them with me. I believe that was my first introduction to avocados. I loved the crunchy corn tortillas rolled tightly around thinly sliced beef drenched in Avocado Sauce. Yum! If you can’t celebrate Cinco de Mayo on Olvera Street, enjoy this easy crockpot Chicken Tortilla Soup with your friends and family.

You might also enjoy Mexican Hat Black Bean Soup, Baja Pico de Gallo, Cantina Salsa, Fetamole, Lime and Tomato Tajicos, Chicken Fajitas, Taco Salad with Creamy Tomatillo Sauce and Jalapeno Bean Dip, Jaberwocky Burritos, Black Bean Breakfast Burritos and Taco Salad Kit.

2012 AniversaRecipe – Tres Leches Cupcakes with Dulce de Leche Whipped Cream
2011 AniversaRecipe – Country Sausage

Recipe: Chicken Tortilla Soup

Prep Time: 10 Minutes | Cook Time: 6 Hours | Yield: 16-18 Cups | Level: Easy

Chicken Tortilla Soup
Anaheim and jalapeño peppers, onion, garlic

  • 3 cups cooked chicken, bite-size broken pieces or diced
  • 1 small onion, diced, about 2/3 to 3/4 cup
  • 2 Anaheim peppers, finely diced
  • 1 jalapeño pepper, finely diced
  • 2 cloves garlic, finely minced
  • 2 Tbsp chopped cilantro
  • 1 can black beans, drained
  • 2 cups frozen corn
  • 2 28-oz cans peeled whole tomatoes, broken in pieces
  • 1 6-oz can tomato pasteadd chili powder, cumin, salt and pepper
  • 6 cups chicken stock
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp Chipotle Tabasco hot sauce
  • 2 tsp freshly ground black pepper
  • 1 tsp salt

add corn, beans and chicken Garnishes

  • lime wedges
  • shredded cheddar
  • diced avocado
  • sour cream
  • chopped cilantro
  • tortilla chips

Special Equipment – 5 quart crockpot or large pot

1 Combine all the soup ingredients in a 5-quart crockpot. Set on high and slow cook for 6 hours.
all ingredients in the crockpot
2 Serve in bowls with a squeeze of lime, dollop of sour cream, grated cheese, chopped cilantro, diced avocado and crunchy tortilla chips.

Cooked Chicken – Rotisserie chicken is easy to find in the deli department of most supermarkets. Another option is to roast bone-in chicken breasts. Line a baking sheet with foil, brush each breast with olive oil and season with salt and pepper. Bake until juices run clear, about 45 minutes, depending on the size.

When garden or field ripened tomatoes are available in season, exchange 1 28-oz can of tomatoes for 4 large or 6 medium fresh tomatoes diced. During the off season, canned tomatoes have more flavor than fresh tomatoes grown in greenhouses or ripened in route to the supermarket. Diced tomatoes can be used but whole tomatoes have superior quality.

This soup freezes well.

chicken tortilla soup simmer in a potInstructions for stove top – Heat 2 tablespoons vegetable oil on medium heat in a large pot. Add the onions, Anaheim peppers, jalapeño pepper, garlic and sauté for 8-10 minutes until soft with brown edges. Add 1 cup of chicken stock and deglaze the pan by loosening browned bits from the pan. Add the remaining 5 cups chicken broth plus the rest of the soup ingredients. Bring to a boil then reduce heat and simmer for 60-90 minutes, stirring occasionally. Consider adding 1-2 teaspoons of chicken soup base or bouillon to improve the flavor layers since it won’t be simmered as long as the crockpot version. As a result it will also be a little more spicy.

Serve as a starter with Lime and Tomato Tajicos, Chicken Fajitas, Taco Salad with Creamy Tomatillo Sauce or Jaberwocky Burritos.

Hearty enough for a main dish. Serve with Corn Muffins and one or more dips or salsas such as Fetamole, Cantina Salsa, Baja Pico de Gallo or Jalapeno Bean Dip and multi-grain tortilla chips.

Dish Designer

  • Exchange whole peeled for diced tomatoes.
  • Exchange cilantro for parsley or omit.
  • Exchange Chipotle Tabasco for regular Tabasco or other hot sauce of choice.
  • Increase or decrease the heat by adjusting the amount of Anaheim peppers or discard the veins and seeds from the jalapeño. The chili powder or hot sauce could also be adjusted.
  • Exchange Cheddar for Monterey Jack, Queso Blanco or Queso Fresco. Or try a Mexican blend with Asadero and Queso Quesadilla.

Inspiration – Jo Ann Seely
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 5, 2013

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Baja Pico de Gallo

3 of 3 part series ”Flash Fresh Tomatoes”. Click here for BLAT on Wheat, click here for Caprese Salad.

Fresh hand cut tomatoes, peppers, onion with cilantro and lime.

The six

It’s all in the small even dicing. It really makes a difference when the vegetables are hand cut. A spin in a food processor yields salsa. Without a recipe you can stop by your local farmers market and buy your ‘six’: tomato, sweet pepper, hot pepper, onion, cilantro and lime. Use what they have today by interchanging heirlooms for tomatoes; red, orange or yellow for green sweet peppers; Baja-Pico-de-Gallo-with-Tortillas-ChipsAnaheim’s for jalapenos; Vidalia’s or Walla Walla’s for red onion; parsley for cilantro; and even lemon for limes. Be creative here because there’s more than one way to make a fabulous fresh Pico de Gallo.

One of my favorite ways to serve Pico de Gallo is with some sturdy tortilla chips for a party starter. But I also serve it table side with south of the border fare like tacos, burritos, enchiladas and quesadillas. A favorite of mine is to crown a plate of nachos with Pico de Gallo and let the miniature vegetable dice run into all the chip crevices so there’s flavor in every bite. Crispy, cheesy, spicy appetizer or movie treat.

For more information on tomatoes chick here and here.

2011 AniversaRecipe – Strawberries Seurat

Recipe: Baja Pico de Gallo

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 2 Cups | Level: Easy


  • 2 tomatoes, finely diced
  • 1/2 green pepper, finely diced
  • 1 jalapeno pepper, very finely diced
  • 1/2 red onion, finely diced
  • 1/4 cup cilantro leaves, chopped
  • Juice of one lime
  • Sturdy chips

1 Combine the tomatoes, peppers, onion, cilantro and lime juice in medium bowl. Serve with chips.

To remember all the ingredients when out shopping without a recipe think of pickle pot. The acronym is pclpot (sweet pepper, cilantro, lime, hot pepper, onion, and tomato).

The Baja peninsula of Mexico raises more tomatoes than any other place in Mexico. This south of the border dish is named for this region.

Serve with tacos, burritos, enchiladas, and quesadillas.

Scoop over the top of nachos.

Dish Designer

  • Exchange red tomatoes for heirlooms.
  • Exchange green for red, orange or yellow peppers.
  • Exchange jalapenos for Anaheim or other hot pepper.
  • Exchange red for sweet onions.
  • Exchange cilantro for parsley.
  • Exchange lime for lemon juice.

Pico-de-GalloInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 23, 2012

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Caprese Salad

Layered fresh sweet tomato and fresh squishy mozzarella for a plated Italian salad.

Flag that salad

Italians have it right. Showcase fresh garden tomatoes and soft mozzarella with drizzled olive oil and balsamic vinegar then garnish with sweet basil ribbons. The colors of the Italian flag lined up on a plate, just slice and drizzle and it will score a ‘10’ for presentation. Whether your dinner companions are family, friends or Caprese-Salad-with-Balsamic-Vinegarguests, you can wow them with this flamboyant salad in minutes.

The mozzarella I used was made from cow’s milk but traditionally it was made from buffalo milk. And just to add another animal to the fray, the Italian word for goat is ‘capra’. But for this dish the word Caprese (kuh-pray-zee) refers to something that comes from or is in the style of Capri, an island off the coast of Italy just south of Naples.

I love this salad and it’s one of my favorite ways to serve tomatoes raised in my garden or purchased at my local farmers market. Perfect summer salad.

For more information on tomatoes click here and here.

2011 AniversaRecipe – Roasted Vegetable Tapas and Amatriciana

Recipe: Caprese Salad

Prep Time: 10 Minutes | Cook Time: 5 Minutes | Yield: 4-6 Servings | Level: Easy


  • 3-4 medium balls fresh mozzarella, thick sliced
  • 4 small tomatoes, thick sliced
  • Salt
  • Pepper
  • Olive oil
  • 8-10 fresh basil leaves
  • 3/4 cup balsamic vinegar, optional

1 Place the vinegar in a small sauce pan. On medium high heat, bring to a boil stirring constantly. Watch carefully as the sugar in the vinegar may burn easily. Reduce to medium heat and cook for 3-5 minutes to reduce the liquid, continuing to stir. Take off the heat. Set aside to cool.

2 Alternating slices, arrange tomato and mozzarella slices on a plate. Tuck the basil leaves in between the slices.

3 Sprinkle with salt and pepper then drizzle olive oil and vinegar.

Fresh mozzarella is sold in a container covered in water.

Herbs or greens stacked and rolled for slicing is called a chiffonade. Chiffon is French for ‘rag’ so when cut into ribbons it’s like making rag-like strips.

To make basil ribbons, stack the leaves then roll in a tight log.





Run the knife through it to make ribbons.
Cut the chiffonade with a sharp knife to create basil ribbons.Basil-Ribbons





Reduced-Balsamic-VinegarWhen the balsamic vinegar has been cooked it turns into a liquid much like the color and consistency of motor oil.

Choose small irregular shaped heirlooms tomatoes in a variety of shades; red, orange, yellow and green for a colorful Caprese salad.

Caprese-Salad-with-Heirloom-TomatoesServe this salad on individual salad plates arranged with the table settings.

Make a double or triple batch of reduced balsamic vinegar and use as a sauce for roast beef or in salad vinaigrette.

Dish Designer

  • Exchange fresh cow’s milk for buffalo mozzarella.

Garden-and-Heirlooom-TomatoesInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 22, 2012

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‘Flash Fresh Tomatoes’ Series

Roles tomatoes play

Tomatoes play all kinds of roles in cooking, everything from lead to supporting characters plus the chorus line, and extras. If not standing in the wings, they may be stage hands or hidden in the orchestra pit. Whether they’re the main ingredient, a background note or something in between tomatoes are essential in my recipe book.

Crates-of-tomatoesTomatoes are always good but I can never wait until the first tomatoes come off the vine in the summertime. The taste is far superior. In off seasons you can buy heirlooms which are a little pricey, but for certain dishes worth every penny.

Last August my ‘Tomato, Tomato, Tomato’ series included an Italian salad ‘Panzanella’, a cold soup ‘Gazpacho’ and a brunch dish ‘Heirloom Tomatoes and Eggs’. This month for my ‘Flash Fresh Tomatoes’ series I’m doing another Italian salad ‘Caprese’, a gourmet BLT with avocado ‘BLAT on Wheat’, and a fresh tomato salsa ‘Baja Pico de Gallo’. All three of these dishes call for fresh tomatoes and don’t require cooking. That means they are fast and easy and don’t heat up the kitchen. Perfect summer dishes, they’re healthy, yummy and especially good with garden tomatoes.

BLAT-on-WheatTuesday, August 21, 2012 – BLAT on Wheat






Caprese-SaladWednesday, August 22, 2012 – Caprese Salad






Baja-Pico-de-Gallo-with-Tortilla-ChipsThursday, August 23, 2012 – Baja Pico de Gallo





Heirloom-TomatoesHeirloom tomatoes are open pollinated, by insects, birds, wind or other natural mechanisms. Their

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seeds have been handed down from generation to generation, some up to 50 or even 100 years. Another characteristic of heirlooms is no genetically modified organism can be used in its production.

Heirloom-TomatoesBecause the breeding is uncontrolled and the pollen is unknown the tomatoes vary in shape, size and color. Some of them look like modern art and have variegated striations. Besides their unique shapes and colors, they are known for their full flavor and sweetness. (See

The price per pound is higher but especially during the winter when garden grown tomatoes are not available, splurging on heirlooms is worth it for dishes where tomatoes are the star. Some varieties are Chocolate Stripe, Gary Isben’s Gold, Brandywine Red, Brandywine Pink, Zebra, Black Prince, Cherokee Purple, Tye Dye, and Pomodoro.
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 5, 2012

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Chicken with Tomatoes and Peppers

Red pasta sauce with chicken on fettuccine

Chicken over pasta

Try this chicken dish simmered in a tomato-ey Italian sauce. The thighs soak up the seasonings and are capped with melty cheese. It’s the yellow peppers that make the sauce special by adding sweetness. Chicken bouillon intensifies and deepens the taste of the tomato sauce. Here’s one dish meal you can serve with some crispy garlic bread and be done.  If you are a ‘red sauce’ lover, try Italian Spaghetti and Amatriciano.

2011 AniversaRecipe—Quick Quiche

Recipe: Chicken with Tomatoes and Peppers

Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 4 Servings | Level: Easy

Chicken with Tomatoes and PeppersIngredients
The Sauce
3 Tbsp Olive Oil, divided
1/2 medium Yellow Pepper, diced
1 medium Onion, diced
3 cloves Garlic, minced
1 29-oz can diced Tomatoes
1 tsp dried crushed Oregano
1 tsp Chicken Bouillon Paste or Cube ;)
Salt and Pepper

The Rest
4 boneless Chicken Thighs
1/4 cup grated Monterrey Jack Cheese
2 Tbsp grated Parmesan Cheese
1 lb Fettuccini, cooked

Chicken with Tomatoes and PeppersInstructions
1 Place 2 tablespoons of oil in a skillet on medium high heat. Add yellow pepper, onion, garlic and sauté until it becomes slightly browned, about 4-6 minutes. Remove to a plate and set aside.

2 Add the remaining 1 tablespoon of oil to the skillet. Lightly salt and pepper both sides of the chicken then place in the pan and brown both sides, about 3 minutes per side. Remove and set aside.

3 Add the tomatoes, oregano and chicken bouillon to the skillet. Add salt and pepper to taste and bring to a boil. Then reduce heat and simmer for 5-7 minutes.

4 Add back the sautéed vegetables and mix in. Place the chicken pieces into the sauce and simmer for about 15 minutes or until the chicken is cooked through.

5 Sprinkle the one fourth of the jack cheese and Parmesan on the top of each chicken thigh. Put a lid on the skillet and continue cooking until the cheese melts, about 2-3 minutes.

6 Serve over fettuccini.

;) Chicken Bouillon Paste—Use Better Than Bouillon chicken paste. It comes in a jar and is easier to combine into a dish than bouillon cubes.

Dish Designer
• Exchange yellow pepper for green, orange or red pepper.
• Exchange chicken thighs for breasts.
• Exchange fettuccini for other long pasta such as spaghetti, vermicelli or linguine.

Chicken with Tomatoes and Peppers
Inspiration—Saucy Cuisine Kitchen
sauces over under and through

Written by Helen Horton
Photographs by Helen Horton

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Gnocchi with Spinach and White Beans

Gnocchi pokey

Bite size pillows of potato pasta feature in this Italian dish. The tomatoes and beans drink in the flavorful chicken and tomato-y sauce and seasonings. Since gnocchi is frequently served dressed in cream sauce, this is an atypical and healthy diversion. The Italian tomatoes speed the prep and add well balanced seasoning. It’s a one dish meal that cooks up in half an hour, hearty and light at the same time. Recently I served it for a ladies supper with some crusty garlic bread. It was a hit.

2011 AniversaRecipeItalian White Bean and Ham Soup

Recipe: Gnocchi with Spinach and White Beans

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Yield: 6 Servings | Level: Easy

The Sauce
1/2 cup Chicken Broth

The Rest
1 Tbsp plus 1 tsp Olive Oil, divided
1 16-oz pkg Gnocchi
1 medium Onion, thinly sliced
4 cloves Garlic, minced
1 5-0z pkg Baby Spinach, about 6 cups
1 15-oz can Diced Tomatoes with Italian Seasonings
1 15-oz can Cannellini Beans
Dash Salt
1/4 tsp freshly ground Pepper
1/2 cup shredded Monterrey Jack Cheese
1/4 cup finely shredded Parmesan Cheese

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add gnocchi and cook, stirring often until plump and lightly brown, about 5-7 minutes. Transfer to a plate or bowl.

2. Add 1 teaspoon oil and onion

to the pan and cook for 2 minutes. Add garlic and chicken broth. Cover and cook until onion is soft, about 4-6 minutes.

3. Add spinach and cook 1-2 minutes or until it starts to wilt.

4. Stir in tomatoes, beans, salt and pepper and bring to a simmer. Stir in the gnocchi.

5. Sprinke with cheeses. Cover and cook until melted and the sauce is bubbly, about 3 minutes.

Dish Designer
• Exchange baby spinach for chopped swish chard or regular spinach.
• Exchange tomatoes with Italian seasonings for plain tomatoes but add 1/2 tsp sweet basil, plus a dash each of oregano, garlic powder and thyme.
• Exchange cannellini beans for other white beans such as navy or great northern.
• Exchange Monterrey Jack for mozzarella.

Inspiration—Eating Well
sauces over under and through

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Moroccan Scallops and Shrimp with Tomatoes

Mom’s been on multiple Middle East trips. Most of her stop-overs were somewhere in Great Britain or Europe. But a few years ago she and dad stopped for a few days in Morocco. While recounting her visit, Mom’s eyes were as big and glistening as the moon. A world traveler and shopper extraordinaire, she described the ‘souq’ or traditional marketplace in Marrakesh. Located in the busiest square in Africa and perhaps the world, it’s loaded with festive food, jangly jewelry, flamboyant fabrics, and wonderful wares galore. The square is a flurry of acrobats, dancers, story-tellers and musicians. Can you hear the Moroccan music in your mind’s ear?

At dusk the aroma of Sharmoulla wafting from the food stalls invites all to partake at the enormous open-air restaurant. One might purchase a plate of Scallops and Shrimp with Tomatoes. Loaded with garlic to balance the strength of the fresh herbs and spices, Sharmoulla is a staple in Moroccan cooking and the flavor base for many dishes and salads. When the Sharmoulla hits the hot skillet, you can smell the fragrant herbs and spices instantly come to life. It quickly turns from bright true colors to rich rustic hues. Highly seasoned but not spicy, add some crushed red pepper for heat if you like. In minutes, fly away to the Marrakesh market right from your dinner plate with Moroccan Scallops.

Prep Time: 8 Minutes | Cook Time: 8 Minutes | Yield: 6 Servings | Difficulty: Easy

The Sauce-Sharmoulla
10 sprigs Parsley
10 sprigs Cilantro
1/2 blub of Garlic
2 tsp Paprika
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Cumin
1/4 tsp

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1/4 tsp minced Ginger
3 Tbsp fresh Lemon Juice

The Rest
3 large Tomatoes, diced
1 lb Shrimp, peeled and deveined
1 lb Bay Scallops
1/8 cup Fresh Mint, Chopped
Hot Cooked Rice

Preparation Instructions
1. Place all the Sharmoulla ingredients in a blender or food processor. Process until finely chopped but not pureed.

2. Place the Sharmoulla in a skillet over medium heat and cook for 1 minute. Add the tomatoes and toss for 2 minutes.

3. Add the scallops and shrimp and cook for 3-5 minutes or until the seafood has cooked through. Scallops become opaque and shrimp turns pinkish.

4. Serve over rice and garnish with mint.

Dish Designer
• This dish could be made with all shrimp or all scallops.
• If fish is your preference, try halibut or flounder cut in chunks or strips.

• Try chicken thigh meat cut in bite size chunks. Add after the Sharmoulla because it will take a little longer to cook. When it is nearly done, add the tomates and cook 3-4 more minutes.

• If you don’t have fresh tomatoes substitute 2 15-ounze cans of diced tomatoes. Canned tomatoes have more flavor than the tasteless fresh tomatoes purchased in the winter.

Inspiration—Whole Foods, Kalid and Chef Egg
sauces over under and through
Moroccan Scallops and Shrimp with Tomatoes

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Heirlooms and Eggs

Part 3 of 3 part series “Tomatoes, Tomatoes, Tomatoes”. Click here for Part 1, click here for Part 2.

 I’m an egg and tomato fan. It started 2 decades ago when I stayed at the Sassy Moose Bed and Breakfast in Wilson, Wyoming. Just outside Jackson Hole, it’s a rustic inn set in a spectacularly beautiful location. Clear blue skies, crisp clean air, fragrant mountain pines, towering jagged mountain peaks. For breakfast they served scrambled eggs accompanied by a mixture of diced fresh tomatoes, green olives, and red onion tossed in a little olive oil seasoned with salt and pepper. It was delicious and ever since I love to pair diced or sliced tomatoes with eggs.  This is a traditional part of breakfast in England and Israel just to name a couple places I’ve been where tomatoes are regular morning fair. It’s a great start for your day doing these eggs as your first serving of veg in the morning. This rendition reminds me of the wagon wheels of wild west Wyoming. Easy and elegant all at the same time.

Prep Time: 5 Minutes | Cook Time: 4 Minutes | Yield: 2 Servings | Difficulty: Easy

The Sauce
3 Eggs

The Rest
2 tsp Butter
3-5 slices small Heirloom Tomatoes, thinly sliced
3 Tbsp grated Parmesan Cheese
Freshly Ground Pepper

Preparation Instructions
1.  Preheat the oven on broil.

2.  Whip the eggs until they are a little frothy and the globs of egg white disappear.

3.  In an 8-inch oven proof fry pan, melt the butter on medium heat. Pour in the eggs and cook undisturbed for about 2 minutes until the top is mostly set.

4.  Remove from heat and season with salt and pepper. Top with tomato slices and parmesan.

5.  Broil until eggs are set and cheese is melted. Cut in half and serve with toast, muffins or a scone.

Dish Designer
• Try cracking 3 eggs into a bowl and then pouring them carefully into the heated pan for sunny side eggs and tomatoes.
• Use garden tomatoes when they are in season.
• Make a 4-egg version with a 10” skillet

Inspiration—Martha Stewart
sauces over under and through

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Part 1 of 3 part series “Tomatoes, Tomatoes, Tomatoes”. Click here for Gazpacho, click here for Heirlooms and Eggs.

Tomato and crouton salad with peppers, cukes, red onion, capers and fresh basil.

The Sauce: Red Wine Vinaigrette – Three simple ingredients combine to orchestrate the fresh tomatoes, vegetables, and crispy bread cubes into a concert of summer ingredients from the garden.


Garden fresh tomatoes on fresh homemade bread

One day when I was in about third grade, my brother Sterling and I walked home from school on our lunch break. Mom wasn’t home but we let ourselves in and looked around for something to eat. We found an apple box size cache of season ripened tomatoes on the kitchen counter. Mom would often buy these large boxes at a discounted rate when the local grocery store had too many ripe tomatoes.

Panzanella-VegetablesWe decided to make Bacon, Lettuce and Tomato Sandwiches. Upon searching, we didn’t have any bacon, which was not often on hand, but we did have a loaf of mother’s homemade bread. We cut chunky slices as best we could. They wouldn’t fit in the toaster back in the day when bagel size slots weren’t available. We slathered them with mayo, carefully arranged thick uneven slices of ripe tomatoes, topped with a leaf of lettuce and another slice of homemade bread. It was a lofty sandwich compared to the bologna and wonder bread lunches our friends were eating back at the school yard lunch tables. So perfect, you couldn’t purchase one as tasty in a four-star restaurant.

This salad reminds me of that sandwich, chunky cubes of hearty bread and ripe, red tomatoes all bound together with a savory sauce. Using the basic ingredients of our sandwich and a few complimentary veggies, it makes a light and crunchy summer garden salad.

Recipe: Panzanella

Prep Time: 10

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Minutes | Cook Time: 10 Minutes | Yield: 6 Servings | Level: Easy


  • 6 oz ciabatta or other sturdy white bread, 2-3 days old
  • 2 Tbsp plus 1/3 cup olive oil, divided
  • 2 Tbsp red wine vinegar
  • 1 small clove garlic, minced
  • dash of salt and pepper
  • 3 medium tomatoes, 1/2-inch dice
  • 3/4 cups cubed yellow peppers, 1/2-inch dice
  • 3/4 cups cubed cucumbers, seeded removed 1/2-inch dice
  • 1/2 cup finely sliced red onions
  • 1/4 cup capers, drained
  • 1/4 cup thinly sliced fresh basil leaves

1 Preheat oven to 425 degrees.

Panzanella-Ciabatta-Bread-Cubes2 Cut the bread in 1/2-inch cubes. Dump bread in the center of a baking sheet. Drizzle 2 tablespoons of olive oil on the bread and toss to lightly coat cubes.

3 Spread out in a single layer and bake for 10 minutes or until cubes are golden brown stirring once halfway through. Set aside to cool.

4 In the meantime, add red wine vinegar and garlic to a large bowl. Slowly whisk in 1/3 cup olive oil to emulsify. Salt and pepper to taste.

Panzanella-Vinaigrette5 Next add the tomatoes, peppers, cucumbers, capers, fresh basil leaves and bread cubes to the dressing and gently toss to coat.

Serve this salad as soon as it is mixed for crispy bread cubes. Let stand at room temperature for 1 hour to let the flavors meld and soak into the bread.

Dish Designer

  • Exchange rough chopped Kalamata olives for the capers.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 23, 2012

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