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Savory Sight: Tomato, Avocado, and Onion Salad

Yum Community — Mon, 19 Sep 2011 03:10:11 PDT

Don't let those heirloom tomatoes fade into the Summer without trying this simple salad that Yum reader senorita submitted to Savory Sights.Simple salads are always my favorites since it shouldn't be a fussy meal. My friend recently made this tomato, avocado and onion salad topped with fresh parsley and champagne vinaigrette. Super simple and super delicious just as salad should be!

Snap photos of your favorite tomato dishes before the season is over and share them in our Savory Sights group. We might just feature your fantastic food photo!

Got Heartburn? You May Want to Avoid These Foods

Heather Dale — Thu, 21 Apr 2011 17:02:14 PDT

When we overeat or consume spicy foods, oftentimes the gate between our esophagus and stomach doesn't close, which allows acid to move into the esophagus and therefore cause a burning sensation called hearburn. If you happen to experience more than two heartburn episodes per week, than you may be one of the 20 percent of adults who suffer from gastroesophageal reflux disease (GERD). Heartburn can be triggered by factors such as being overweight, smoking cigarettes, overeating, or taking aspirin or ibuprofen - but did you know that specific foods cause heartburn as well?

Keep reading to find out what these foods are and what you can do about it.

Fast & Easy Dinner: BLT (Beef, Leek, and Tomato) Salad

YumSugar — Fri, 17 Sep 2010 07:00:19 PDT

We've seen the classic BLT sandwich kicked up a notch with spicy mayo and transformed into a pizza, but this recipe turns it on its head in a meaty salad tossed with leeks and strip steak.

Dressed in tangy Worcestershire sauce, red wine vinegar, and Dijon mustard, this crunchy, juicy salad is a fresh and filling way to end the day. And it can be made in a snap.

For the super simple recipe, read more.

A Reader Recipe: Roasted Tomato Hummus

Fit Community — Mon, 16 Aug 2010 10:00:44 PDT

FitSugar reader elisabeth was so inspired by fellow member krystles's roasted tomato recipe, she used it as inspiration to make this roasted tomato hummus, and posted it in the Healthy Recipe Group.

I love make homemade hummus, it is so easy and so cheap! But I must admit eating the same flavor each time is a little boring, so inspired by krystles roasted tomato recipe, I baked up some heirloom tomatoes and added them to my finished hummus. The result was simply delicious and I couldn't stop dipping my veggies in it. Here is a basic hummus recipe and you can easily jazz it up with things you have on hand but I highly recommend roasting tomatoes to add.

To see the recipe, just

4 garlic cloves 1 teaspoon salt Two 1-pound 3-ounce cans chick-peas, drained and rinsed 2/3 cup well stirred tahini 1/4 cup fresh lemon juice, or to taste 1/2 cup olive oil, or to taste 1/2-1 cup roasted tomato Directions

Add all of the ingredients to a food a processor and blend until smooth.

It's fun to try new recipes, so if you have a healthy dish to share, post it in the Healthy Recipe community group. Include a photo with your recipe and we just might feature it on FitSugar!

The Easiest Killer App Ever: Greek Salad Bites

YumSugar — Mon, 19 Apr 2010 16:00:29 PDT

I am always looking for easy appetizers to throw together for an impromptu gathering. Inspired by PartySugar's scrumptious caprese skewers, I decided it was time to test out a Greek salad skewer. All it takes is a quick chop of ingredients and in about 20 minutes, I had a plate full of these delectable bites. The key is to make sure you have the right portion of each component - you don't want to overdo with the Feta or olives. A quick drizzle of olive oil and voilà, the easiest, freshest, and most flavorful killer app ever. It will surely impress your guests so keep reading for the simple recipe.

Soup's On: Cream of Fresh Tomato

YumSugar — Tue, 13 Oct 2009 15:00:07 PDT

While shopping at Berkeley Bowl, I came across the bargain section of fresh produce. Most of the time I won't glance at this section, but a two-pound bag of ripe red tomatoes caught my eye. At only $0.99 per bag, I couldn't pass them up since I had a hankering for a bowl of fresh tomato soup.

The recipe calls for seeded and peeled tomatoes; however, I didn't want to waste time or lose a bunch of juice - especially because the tomatoes were really meaty. Also, once the soup makes its way through the blender, the seeds and skin are virtually undetectable.

Rather than use the conventional basil and thyme, I opted for lime basil and lemon thyme in the soup. Each spoonful of this comforting classic is fresh and flavorful. If you have some end-of-season tomatoes on hand, get started on this soup. You won't be disappointed! Get the recipe after the jump.

Healthy Dinner Idea: Tomato, Black Bean, and Tofu Quesadillas

FitSugar — Sat, 19 Sep 2009 03:30:09 PDT

Right about now, gardens across the country are overflowing with tomatoes, so here's a quick recipe you can whip up before they go bad.

To see the easy recipe

Recipe: Tomato, Black Bean, and Tofu Quesadilla
from my kitchen

Ingredients

1/2 sweet onion, diced 1 block of firm tofu, cubed 1 red pepper, diced 1 yellow pepper, diced 3 cups diced tomatoes 1 teaspoon cayenne pepper 1 can black beans, rinsed Salt and pepper to taste Olive oil 4 whole wheat tortillas Shredded cheese

Directions

In a pan, sauté the onions in one teaspoon of olive oil on medium heat.
In a separate pan, sauté tofu in one teaspoon oil. Season with some salt and pepper, stirring every so often until lightly browned.
Add the peppers to the pan with the onions, and sauté for five minutes.
Add the tomatoes, the cayenne pepper, salt, and pepper, and cook on low for 10 minutes, or until it's thickened up. Mix in the black beans and cook for another few minutes.
Stir in the tofu and remove from heat. Place in a storage container for now.
Wash the pan and place it back on the stove on medium heat with one teaspoon olive oil. Place a tortilla in the pan and spin it around to distribute the oil.
On one half, sprinkle a little shredded cheese. Add half a cup or so of the tomato and bean mixture, spreading it evenly. Sprinkle on a little more cheese and fold the tortilla in half. Cook on both sides for a couple minutes, then serve.
Cook up the rest of the quesadillas or place the tomato mixture in the fridge for later.

Print recipe with images | without images Want more healthy meal ideas or have a recipe of your own to share? Then check out Fit's Health Recipe Group.

A Tasty Way to Start the (New Year) Day

partysugar — Thu, 01 Jan 2009 07:00:52 PST

Last week, I woke up (no surprises here) slightly hungover. It seems I had played ~~one~~ three too many rounds of beer pong. As I lay in bed, my head pounding, I suddenly realized I was in the best place in the world to be hungover: my parents' house - where the fridge was always stocked! Sure enough there was bacon, eggs, an assortment of cheese, and bread. It was time to make the ultimate breakfast sandwich - Thomas Keller's cheesy BLT with a fried egg. You may recognize this sandwich from the movie Spanglish. And if you've never made it, treat yourself to one today (especially if you are hungover!).

The combination of crisp bacon, oozing yolk, and melted cheese is scrumptiously sublime. The sandwich features simple ingredients in a magnificent way that is balanced in both taste and texture. Although it's extremely messy to eat, the dish is surprisingly hearty and beyond delicious. To check out this egg-cellent sandwich,

Cheesy BLT With Fried Egg
From Thomas Keller

Ingredients

4 thick slices of bacon 2 slices of Monterey Jack cheese* 2 thick slices of rustic white bread, toasted and hot 1 tablespoon mayonnaise** 4 tomato slices 2 leaves of butter lettuce 1 teaspoon unsalted butter 1 large egg

Directions

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny.
Slide the egg onto the lettuce; close the sandwich and eat right away.

Makes 1 sandwich. *We didn't have Monterey Jack on hand, so I substituted another mild, good-melting white cheese, fontina. **I left out the mayonnaise and didn't miss it. The runny egg provides enough moistness.

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Fast & Easy Dinner: BLTs with Avocado and Spicy Mayo

partysugar — Fri, 07 Mar 2008 09:01:33 PST

I love making a classic sandwich - in this case, the BLT - more exciting. I almost always add avocado to my BLTs and I jazz up the mayonnaise with herbs or spices. For this kicked up BLT, the mayo is mixed with garlic, fresh lime juice, and chili powder. The recipe has you cook the bacon on the stove, but for a mess-free variation, bake it in the oven on a cookie sheet covered with parchment paper for 15 minutes at 375°F. To make this filling and comforting sandwich tonight, get the recipe,

1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears

Chop the crushed garlic with the salt and press it with the side of the knife until mashed.
Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.

Serves 4.

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Healthy Lunch Idea: Chickpea, Tomato, and Feta Salad

FitSugar — Wed, 23 Jan 2008 12:00:00 PST

Last week you guys all gave some great ideas for healthy, easy lunches and since we're still on the topic (well I am, at least) I wanted to share a recipe for Chickpea, Tomato, and Feta Salad that user wren posted in the Healthy Recipes Group. Not only is this recipe healthy, but it's also super easy because it requires no cooking.

For the recipe just

This refreshing recipe is so simple to make and fills me up. I love to have it for lunch.
From Martha Stewart's Everyday Food.

1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tbsp. fresh lemon juice
2 tsp. olive oil
1 tsp. dried oregano
1/8 tsp. salt
ground pepper

Rinse and drain chickpeas.
In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

Serves 1

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