Tag Archives: roma tomatoes

Baked Whole Wheat Tomato Pockets


It is calzone? Is it a pie? No it’s a baked tomato pocket, the perfect little snack, appetizer or to have a couple for lunch. These delicious, lasagna-like treats are quick and easy to make. The crust is loaded with the goodness of whole wheat and olive oil, or use store bought rolled up pie  crust instead.  Try it instead of pizza for a change!

It make an excellent tapa and can be enjoyed  with blue cheese, sopressata, and a glass of Fernet Branca

Ingredients: (makes 12 pockets)

1 recipe pie crust
3 fresh roma tomatoes, chopped
2 Tbsp chopped basil
3 Tbsp olive oil
1/2 cup ricotta or cream cheese
salt & pepper to taste

 

For the crust:

2 cups  whole wheat flour
1/4 cup olive oil
1/2 tsp kosher salt
1 tsp sugar 
1/2 cup chilled water 

Preheat oven to 400 degrees.  Meanwhile , prepare crust. Place flour, salt and sugar in a food processor and pulse to mix .  Turn mix to on and add the olive oil by  drizzle . You should have a weird looking wet sand mix. With the machine on, add water by tablespoons till a ball forms and stop. Take dough out and place in bowl and cover with plastic and place in the fridge. Let rest for 15 minutes .

Take out of the fridge and roll out pie crust ,cut 2 to 3 inch diameter circles.  You may use a biscuit cutter,  but a can or a an inverted glass work just as well. Place the chopped tomatoes in a bowl, add the chopped basil, add salt & pepper to taste.
In the center of each dough  circle, place 1 tbsp of the tomato mix and a teaspoon of ricotta. Seal the circle to the top by wetting the crust and pinching it together with your fingers.

Drizzle a baking sheet with olive oil, place the pockets 2 inches apart and brush the rest of the olive oil on top of the pockets. Bake for 20 minutes or until the pockets are golden brown. Enjoy with blue cheese, sopressata, and a glass of Fernet Branca

Pan Seared Chicken Napolitano

Want rich, comfort food that will not make you feel guilty?  Thy this quick and easy an seared dish. It takes 30 minutes to make and only uses one pan. But don’t let that fool you:  the rich, meaty tomatoes and fresh garlic flavor the chicken as in Napoli and pack a quite satisfying punch.

Serve over a bed  whole wheat pasta for a wholesome treat. Serve over roasted potatoes or brown rice for a gluten- free version of this meal. Enjoy!

Ingredients: (for 2)

2 boneless, skinless chicken breasts
1 large paste tomato, or 2 Roma tomatoes coarsely chopped
1 large garlic clove, minced
3 Tbls olive oil
1 Tbls red chile oil
2 Tbls balsamic vinegar

In a large sauté pan, heat the oils and the vinegar. Add the chicken breasts and sear on each side till almost cooked (about 2 minutes per side). Turn the heat off and add the garlic, stir and let cook for 30 seconds add the tomatoes. Stir to coat the chicken well and serve immediately.

This dish serves well atop of Fettuccini Alfredo.

*Cooking Tip: You can use frozen chicken tenderloins for this recipe.

Chicken Florentine (for 2)

Have a taste of Italy and fell good about it  ! HOW? By combining low fat chicken breast with super food spinach.  This is a healthy, low fat and low carb recipe, excellent for your new year resolution to eat better!
Use fresh or chopped frozen spinach for a shortcut, just make sure not to overcook. 

2 boneless skinless chicken breasts, pounded to a thickness of 1/2 inch
2 cups fresh spinach
1/2 onion chopped
1 cup diced Roma tomatoes
1 tsp basil
2 Tbls olive oil
salt & pepper to taste
4 Tbls grated parmesan cheese

In a sauté pan heat the olive oil and brown the onions, salt and pepper the chicken breasts and add to the onions let them brown. Incorporate the chopped tomatoes and the basil. Let cook on medium heat for 25 minutes, slightly stirring to avoid sticking. Meanwhile, blanch the spinach in hot water for 3 minutes and place on the serving dish. drizzle with olive oil and place the chicken with the tomatoes on top. Sprinkle with the parmesan and serve. Up to this point this is a low-carb recipe.

You may also place on a bed of whole wheat linguini if desired. Enjoy!!

Low Carb Holiday

The Holidays are rapidly approaching and you are on a low carb diet. There will be mashed potatoes, pumpkin pie, cookies and candies galore! Are you feeling impending doom? Not to worry, it is possible to survive the Holidays and prepare a low carb menus that are worthy of this time of year and will not make you feel terribly deprived .

First of all, turkey, chicken and other roasted meats are not a problem  even if they are glazed with honey or maple syrup, because the amount of sugars you’ll get from the meat is still low. The problem consists  of the never-ending parade of side dishes, appetizers and dessert. 

So let’s put together a meal!

Appetizers: 

Best low- carb choices consist of veggies platters or cheese platters. Please check nutritional label on store-bought dips! Some are low fat but have tons of sugar and starch to compensate. But we all know, this is not everyone’s favorite.

Try these delicious and easy to make appetizers  

Roma Tomatoes With Mozzarella And Olive Tapenade,                      Marinated Olives

Zucchini fingers                                                    Buffalo style chicken wings

 

Main Courses: 

Honey-Mustard Roasted Turkey Breast 

Orange Roasted Duck                                             Tuscan Style Standing Rib Roast

 

Our favorite low-carb side dishes are:

Quick Creamed Spinach Bake                                              Green Bean Salad

 

Baked Cauliflower                                                 Yellow Squash With Jarlsberg and Grana Padano

Ricotta Stuffed Tomatoes

Sometimes you can’t pass a good deal on Roma tomatoes! And thanks to modern markets, they are available year round. 
That’s what inspired this delicious appetizer that can be served hot or cold.
Try these for Christmas parties, wine tastings, barbecues or a nice brunch. The leftovers ( if any) go very well cold on top of greens or hot with pasta.

 

Ingredients:

8 Roma tomatoes, cut on a diagonal, cored & drained, (put upside down on paper towel for 10 minutes)
1 cup ricotta cheese
1/2 cup chopped scallions sautéed in olive oil
4 Tbls grated Pecorino Romano or Parmesan
pinch of grated nutmeg to (leave out in case of nut allergies)
 salt & pepper to taste

Mix the ricotta with the other ingredients in a bowl. Salt and pepper to taste.
Spoon the mix in the tomatoes. Garnish with green onion, grated cheese or olives.
If served hot, broil in a 450 Degree oven for 5 minutes