Tuesday, March 23, 2010

Tomato, Mozzarella and Basil Sandwich

We have been trying to eat healthier and thought this would make a yummy lunch this past weekend. We were right! This sandwich was AMAZING, so I am sharing the simple recipe with you in hopes that you will not only make it, but indulge in it as well :)


Foccacia Bread, sliced about 1" thick
Basil Leaves
Fresh Mozzarella
Extra Virgin Olive Oil
Salt & Pepper to taste


Heat your panini press/grill/grill pan to medium-high heat. Drizzle one side of the foccacia bread pieces with the EVOO, turn upside-down and set aside. Place the tomato slices (as many as you like) on one of the pieces of bread and then stack the mozzarella on top of the tomato. Arrange a few basil leaves on the mozarella and sprinkle with salt and pepper.

Put the second piece of bread on top of the sandwich, EVOO-side up so that the sandwich doesn't stick to the grill. Once heated, set the sandwich on the grill and close the panini press. Allow time for the bread to get golden in color and for the cheese to melt, about 8 minutes. Keep an eye on the sandwich though as cooking times may vary.

Your result: DE-Licious!

Wednesday, March 17, 2010

Chocolate Peanut Butter Cups

I am currently reading Jonathan Safran Foer's book Eating Animals and as a result, am trying to eat healthier foods. I am also trying recipes that are vegetarian {for the first time, at least with that type of cooking specifically in mind}.

While reading Eating Animals, I came across this book at Barne's and Noble and then saw Alicia Silverstone on Oprah talking about her recipes. Oprah liked a lot of the food that came from Alicia's recipes, so I figured if SHE liked the food, then I can at least give it a try! Alicia's book is about vegan cooking and eating healthier while helping our planet. I skimmed through it and it looks very interesting.

My first recipe to attempt this weekend will be her Chocolate Peanut Butter Cups. Here is the recipe in case you want to try them with me! I will post my results {and opinions about the finished product} next week.




1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts


1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.

2. Melt the butter in a small saucepan over medium heat.

3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.

4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.

5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.

6. Spoon the chocolate evenly over the peanut butter mixture.

7. Top with chopped nuts.

8. Place in the refrigerator to set for at least 2 hours before serving.

Excerpted from The Kind Diet by Alicia Silverstone (2009, Rodale). All rights reserved. See more of Alicia Silverstone's vegan recipes

Thursday, March 4, 2010

Tacos Pescado - Ole!

In an effort to will the warmer weather in {and celebrate the sixty-something degree weather we have been getting lately}, I decided to make one of my favorite dishes to eat on an outdoor patio, sipping a Corona and listening to live music: Fish Tacos! I love them with shrimp, mahi-mahi, talapia - you name it. The rendition I made uses talapia fillets and features a yummy 'slaw' inside, a version of my sister-in-law's famous Texas Two-Step Coleslaw {I can't give away her actual recipe without her permission, but this version is very close}.

This recipe will yield two tacos per person, but you can definitely double-up when hosting friends.

2 talapia fillets
1 tbs soy sauce
1/4 c. orange juice
1 tbs olive oil
Salt and pepper to taste
4 corn tortillas

Slaw Ingredients:
1 c. finely chopped green cabbage
1/2 c. finely chopped red cabbage
1/4 c. chopped cilantro
1/2 jalapeno, finely diced
1 8oz can Mexicorn, drained
2/3 c. shredded cheddar cheese
1/4 c. ranch dressing

Put the talapia in a bowl with the soy sauce, olive oil, orange juice, and salt and pepper. Toss the fish in the sauce and let it sit while you prepare the slaw.

Mix the cabbages, cilantro, jalapeno, Mexicorn and cheese in a bowl. Add the ranch dressing, mix well, and set aside.

Heat a large skillet over medium heat and drizzle lightly with olive oil to coat the bottom. When the pan is hot, place the talapia in the skillet and cook 3-4 minutes on each side. Once the fish is done, cut each fillet down the middle, lengh-wise. Place one part of the fillet on a corn tortilla. Scoop a little of the slaw on top of the fish, roll the tortilla and secure with a toothpick. Do the same for each of the talapia pieces, serve with a yummy rice, grilled veggies, or even a fresh salad, and enjoy!