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Posts Tagged ‘Tomato’

Watermelon Gazpacho — Raw

Posted in Main Dishes (For The Low Cal Left Brain), tagged , , , on October 3, 2010 | 1 Comment »

So far, the raw food diet has been life changing.  I have renewed energy, no issues waking up early for the gym, and I am basically never hungry.  Yes, every so often I miss the ease of a turkey sandwich, but there are still so many delicious things you can make in such a short time.  As you may have realized, the raw food diet is basically the food processor diet.  If you don’t have the funds to go buy a dehydrator that will cook everything at the allowed raw temperature, the food processor becomes your only way to “cook”.  The food processor is fast and has the amazing power to change simple veggies into purees and soups.  This raw diet comes at the perfect time for me, because I am COMPLETELY bogged down in TIVO trying to catch up on my 45 television shows and I do not have enough time in a day to cook and watch TV as well. (Did anyone else catch the season premier of regular NCIS, even if it was two weeks late like I did? I will marry Mark Harmon one day, although he–and his wife–don’t know that yet.)  Well back to the subject at hand, this recipe is light, fresh and surprisingly complementary.  Make sure you are use a good, ripe watermelon.  Otherwise, the soup will be very watery.  Blend and enjoy!

Ingredients:

  • 1/4 watermelon, peeled
  • 2 small on the vine tomatoes or 1 large
  • 1 cucumber, peeled
  • 1 onion
  • 1 red bell pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste

Chop up all the veggies and fruits and place in the food processor with remaining ingredients.  Process until smooth, yet slightly chunky.  Taste and adjust seasonings.  Enjoy!

Makes 4 servings at around 150 calories a serving.

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Jessica’s Laziest Things — Tomato Sauce

Posted in Main Dishes (For The Low Cal Left Brain), tagged , on September 12, 2010 | Leave a Comment »

I make a lot of things from scratch and I mean a lot.  I am very willing to cook real meals to bring to work for lunch, make my own spice blends and the like.  However, I have no ability to make tomato sauce.  I am a slave to bottled sauce and I am not afraid to admit it.  I have been an avid follower of Rao’s sauce with high hopes that one day they will welcome me into their exclusive club and let me have a wonderful dinner in their restaurant.  Yet, I’ve found a new contender for the title.  Mario Batali, you’ve done it.  I’ve looked past your bright orange crocs–shoes that make me cringe violently everytime I see them, especially the “croc flats” that people wear with their suits to work–and I’m right behind your sauce.  My favorite?  The Arrabiata Sauce.  It’s spicy, flavorful and wonderful.  Below is my favorite way to eat this sauce; please enjoy.

Jessica Batali’s 110 Calorie Pasta

Ingredients:

  • 1/2 cup Mario Batali Arrabiata Sauce
  • 1 package Angel Hair Tofu Shiritaki Noodles

Heat the sauce in a microwave safe bowl until it boils.  Wash and drain the noodles, then mix with the sauce.  Microwave for another minute, then enjoy!

And I leave you with the below (I know I know it wont let me embed, but it is totally worth going to youtube for):

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Fire Roasted Chicken

Posted in Main Dishes (For The Low Cal Left Brain), tagged , on August 1, 2010 | Leave a Comment »

There are three very important things that must be in every apartment of mine: honey mustard, good air conditioning (I do not look pretty when overheated) and cans of tomatoes. When I have no idea what to make for dinner, I find it’s pretty easy just to toss said tomatoes onto any form of meat and cook, and somehow come out with something delicious.  Fire roasted tomatoes are a necessity, because well, who doesn’t like anything that is called “fire roasted”?  I should also add that this meal is super cheap–the whole recipe rounded to about 12 bucks for 5 servings.  Enjoy!

Ingredients:

  • 1 can (24 ounces) fire roasted tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 package of 5 thin cut boneless, skinless chicken breasts, the one that say they are “great for scallopini”
  • 1 small container fat free ricotta
  • Olive oil Pam

Mix the tomatoes and spices together.

Lay out the chicken breasts on a well greased pan.  Cover with the tomato mixture

Bake at 350 for 15 minutes, or until the chicken is cooked through and the tomatoes start to bubble around the edges.

Put an ounce of ricotta on top and enjoy!  Each of the 5 servings (one breast) with the cheese is around 200 calories.

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Ratatouille

Posted in Main Dishes (For The Low Cal Left Brain), Sides (For The Low Cal Left Brain), tagged , , , , , on February 2, 2010 | Leave a Comment »

The French work hard for their food.  Every French recipe I read takes hours and usually consists of chopping.  I chopped and chopped and sautéed and chopped and sliced my finger and chopped…  This is a time if you have children, make them work.  Make them chop.  Isn’t that what they are good for anyways?

From the Silver Palate Cookbook

  • 2 cups good quality olive oil
  • 4 small eggplants
  • 2 teaspoons salt
  • 1 1/2 pounds white onions
  • 7 medium zucchinis
  • 2 medium bell peppers
  • 2 medium green peppers
  • 2 tablespoons minced garlic
  • 3 cans (16 ounces each) plum tomatoes, drained
  • 1 can (6 ounces) tomato paste
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup dill, chopped
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • Fresh ground black pepper

Preheat the oven to 400 degrees.

Cube the eggplant and put in a roasting pan. 

Toss with 1 cup of olive oil and sprinkle with the salt.  Cover the pan tightly with foil and bake for 35 minutes.

Dice the onion.

Quarter the zucchini and then cut into 2 inch strips.

Slice the peppers.

 In a large skillet (you probably need two) heat the second cup of oil.  Add the onions.

Then the zucchini.

And the peppers.  Saute the onions, zucchini, peppers, and garlic over medium heat for 20 minutes. 

Mix together the tomato products.

Mix the herbs–I used dried parsley because I’m lazy.

Add tomatoes, tomato paste,

the herbs,

and pepper and simmer for 10 minutes. 

Add eggplant and cook for another ten minutes.  Taste for salt and pepper, then serve.  Makes 12 servings.

Counting the calories in this is very hard based on the different-sized vegetables.  Most of the calories come from the olive oil and tomatoes, so if you are worried, cut down on the amount of olive oil you use on roasting the eggplant.  I made a quarter of this recipe, and guessed each serving was around 200-300 calories.

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