Tag Archives: roast

Roast Tomato & Goat Cheese Toast

This is one of my favorite summer recipes. It’s delicious and looks fussier than it is!

Here’s how to make these delightful little bites…

1. Take a log of goat cheese out of the fridge and let it warm on the counter while you’re cooking away.

2. Roast the tomatoes… If you’ve never roasted tomatoes, it’s easy. Read this.

3. While the tomatoes are roasting, slice a baguette as thinly as possible. Place on a cookie sheet and drizzle with olive oil. Place cookie sheet in the oven with the tomatoes and toast until lightly golden, about 10-15 minutes. Then remove from the oven and place on a platter for serving.

4. Spread the room temperature goat cheese on the toasts.

5. When the tomatoes are done, remove from oven and place one or two on top of each piece of toast. Press gently so the juicy insides squeeze out onto the cheese.

6. Drizzle plate with olive oil, garnish with micro-basil or thinly sliced basil.

7. Enjoy!!!

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Wild Rice & Roasted Vegetable Soup

January is a great month for getting back on track.  The holidays and every delicious, fatty bite are gone and the time for overindulgence passed.  This soup is just right for getting into a healthy routine, and is still hearty enough to serve for dinner. The recipe is from my mother-in-law who first had it at Green Mountain Inn in Stowe, Vermont.


Chicken Soup with Roasted Vegetables and Wild Rice
1 cup wild rice, rinsed and drained
2 cups water (I use 3)
2 medium fennel bulbs, trimmed and halved
2 medium onions, halved
2 medium carrots, cut lengthwise into 1/2 inch strips
3 sweet peppers (yellow and red) halved and seeded
2 tbsp olive oil
1 tbsp finely chopped garlic (about 6 cloves)
1/2 tsp salt
1/2 tsp fresh ground pepper
8 cups chicken broth
2 -2 1/2 lb meaty chicken pieces (I use one whole cooked roaster)
2 tomatoes, seeded and chopped
2 tsp fresh thyme
1/4 tsp ground nutmeg
1/4 tsp ground red pepper (cayenne)
1 tbsp chopped fresh Italian flat leaf) parsley Continue reading

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Tip of the Day: Letting it Rest

392_rare_roast_beef“Letting it rest” for several minutes after it comes out of the oven is an important part of succeeding in roasting meat.  Resting meat before carving allows the juices that have accumulated under the skin to seep back into the meat, keeping it succulent and delicious!  This is true for most roasted meats and also makes the carving process easier.  So, enjoy your glass of wine and guests for 20-30 minutes after taking the roast out of the oven and your guests will have you to thank for a moist and tasty dinner!

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