"Heavenly'' Egg Salad

Before my pescetarian days, I used to frequent the Green Chef Deli in Sewickley ...no longer in business :( and always loved their ''Heavenly'' Chicken Salad which had a yellow curry base with chicken and red grapes. Here is my spin using eggs instead of meat, vegan mayo and apples.

(Makes 6 servings)

What you'll need:

- 8 Eggs

- Celery Stalk

- 1/2 Vidalia or red Onion

- 1/2 Apple

- Yellow Curry paste

- Mayonnaise (I use Earth Balance which is Vegan)

- Black Pepper

Place eggs in boiling water for 8-10 minutes. Peel off shell and cut into small cubes. Chop the apple, onion and celery finely. Place in bowl and mix with mayonnaise and a tablespoon or yellow curry (to taste), adding black pepper and salt as desired. 

Serve on top of salad or between toasted bread, adding spinach/ greens for an easy, flavorful lunch.

New Toy: Juicer

Organic Avenue, Juice Press, Liquiteria...juice bars have been continuously popping up all over New York City. I've become a huge fan of these places on mornings when I want an extra "kick" or to easily incorporate fruits, veggies and essential vitamins into my diet. With such common, natural, every day ingredients in the drinks, I decided to buy a personal juicer and give it a try.

First juice experiment: kale, spinach, celery, cucumber, parsley, pear, and lemon.  Essentially, I tried to recreate Organic Avenue's Green Love.

The result: A refreshing, healthy, delicious drink packed with vitamins and minerals! 

xx

Laura

Quick Vegetarian Pho & Fresh Spring Rolls

Dave and I always crave Pho and there are not many places near us that we can head to on a whim. Here is our at-home version.

Since making this we've found pho bases (just the seasoning) at a specialty grocery store compared to the pre-made base from Whole Foods which I prefer. You can add seafood, meat, additional vegetables and spice as needed to this delicious noodle dish.

What you'll need:

- Large pot, Saute pan, olive oil
- Soup base (powder or Pacific Vegetarian pho base found at Whole Foods) 
- Tofu, meat or seafood
- Vegetables and herbs (carrots, green onion, basil, cilantro, bean sprouts
- Rice noodles
- Sriracha hot sauce (great if you have a cold!)
- Rice paper (optional)

Bring water to a boil in saucepan and turn to low.

Add rice noodles and let soak to soften. Saute Tofu, Shrimp, Beef or Chicken, adding green onions and vegetables as desired.

In a large pot, heat the broth, then add sauteed ingredients and spice of choice. Cilantro, basil and bean sprouts are traditional toppings.

For a healthy appetizer or next-day snack, combine spring greens, extra tofu, carrots, basil and crushed peanuts. Soften rice sheets in water, wrap and chill. Dip in sauce of choice or wrap sauce in rice paper while rolling for convenience.

Christine

Avocado Corn Salad

Avocados are healthy and delicious - providing nearly 20 essential nutrients. Instead of grabbing a bag of chips and quacamole (which occasionally happens), I decided to incorporate the nutritious ingredient into something else. This avocado corn salad is a great addition to any meal - and guilt free!

You'll need:

2 avocados

1 can of black beans

2 cups of sweet yellow corn

1 lime

2 tablespoons olive oil

1 red onion

1 ripe tomato

1 red pepper

4 tablespoons cilantro

Parsley (to taste)

Cut the avocado into cubes and add to the beans and yellow corn.  Dice the onion, pepper and tomato and mix in. In a separate bowl, combine olive oil, cilantro, parsley and salt and pepper to taste.  Mix into the avocado, beans and corn. Enjoy!

xx

Laura

Light and Healthy Quinoa Salad

I have been cooking more and more with quinoa and this recipe is my FAVORITE! Eat is as a meal, side dish, or even stuff it in your homemade fajitas!

Ingredients for the dressing: 
- 1 Tbsp of vegetable oil (I substitute using Grape Seed oil - particularly a zesty lemon infused Grape Seed oil).
- 2 Tbsps unsalted butter, melted and cooled
- 2 Tsps grated lime zest
- Fresh lime juice ( I squeeze all the juice I can from 2 limes)
- 1 Teaspoon Sugar

Ingredients for the Salad: 
- 1 cup quinoa
- 1 large tomato
- 1 15.5 oz can of blackbeans (be sure to drain them)
- 4-5 chopped scallions
- 1/4 cup chopped cilantro (I love cilantro and always add more)!

Directions:
- Thoroughly wash and drain quinoa
- Cook 1 cup quinoa according to package, then side aside to cool

- Whisk together all ingredients for dressing and set aside.

-Drain your black beans and chop the tomatoe, scallions and cilantro. Mix all together.

-Pour dressing over salad and lightly mix. Then add in the goodies and toss salad. Serve cold. Enjoy!

Zucchini "Pasta"

Summer is right around the corner, and I have beach trips planned!  With the nights getting warmer and the trips to get ice cream becoming (much) more frequent, I seem to be substituting out my warm pasta dinners for cold, refreshing sweets. 

Last week, I came across a recipe for "Zucchini Pasta" and decided to put my own spin on it.  It's a healthy alternative to carb-filled noodles and still left me feeling satisfied.

You'll need:
3 medium zucchini or yellow squash (mix and match)
8 oz. grape tomatoes
3 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste
parmesan cheese to taste
Serves 2

First, mix a bowl of two tablespoons olive oil and one tablespoon balsamic vinegar.  Add in the grape tomatoes and salt and pepper, stir and let sit while cooking the zucchini. 

Use a vegetable peeler to get thin "noodles" of the zucchini. Peel around the vegetable and stop once you reach the core.  Heat a medium sized saucepan with 1 tablespoon of olive oil and cook the zucchini, stirring gently for three minutes (be careful so that it doesn't get too translucent or overcooked!).  Mix the zucchini with the olive oiil/tomatoes and drizzle the balsamic vinegar.  Add parmesan cheese to taste  and serve with a side of quinoa - voila!

xx
Laura

Light Quiche

I love quiche but sometimes a break from the cream, heavy cheese and butter-rich crust is in order. By making a crust at home with wheat flour, using almond milk instead of regular, using olive oil instead of butter and reducing the amount of egg yokes this easy, versatile dish becomes a bit lighter.

You'll need:
Whole wheat flour (or spelt, your choice)
Salt
Eggs (organic/local preferable of course!)
Vegetables of choice---I chose tomatoes, mushroom and garlic
Almond milk
Shredded Cheese (cheddar, mozzarella)
Olive oil




Directions: Combine flour, salt and water together in a bowl and mix until it becomes a dough texture, adding water and flour as needed. Brush a pie dish with olive oil and start setting in crust, working from the center of the pie dish, out to the sides. Set aside.



In a sauté pan, combine olive oil, chopped garlic, tomatoes and mushroom. Crack 8 eggs (and throw away 4 yolks if preferable) and whisk together. After vegetables have cooked ad them to eggs and stir together. Pour egg/vegetable mix on top of quiche crust and then sprinkle cheese, salt and pepper on the top.



Bake for +/- 25-30 minutes at 350 degrees.

Baked Spaghetti Squash with Meatballs

I love to cook with spaghetti squash; the possibilities are endless! My favorite dish this past winter has been "carb free" baked spaghetti. 

You'll need: 

- one large spaghetti squash 

- about 6 large meatballs ( I get mine from the local butcher shop). 

- one cup marinara sauce 

- one cup shredded mozzarella cheese 

- fresh oregano and parsley 

Directions: 

- Preheat oven to 375 degrees 

- Cut squash in half lengthwise and scoop out all the seeds

- Place face down in glass casserole dish with about 1 inch of water

- Bake for about 35-40 minutes 

- Allow to squash to cool for a minute and using a fork, scrape out the strands of squash. Fluff with a  fork until it looks like "spaghetti" 

- pour marinara sauce on top, add the meatballs and sprinkle with cheese

- Bake for an additional 15 minutes at 400 degrees, until cheese is melted 

- Garnish with oregano and basil 

Serve right out of the squash and enjoy! 

A Simple Side: Roasted Vegetables

Roasted vegetables are full of nutrients and so simple to throw together as a side to add to any meal.  A flavorful combination below:

- 1 yellow squash
- 1 zucchini square
- 1 onion
- 1 green pepper
- 1 garlic clove
- 2 sweet potatoes

Slice all of the vegetables and toss in a bowl with 3 tablespoons olive oil.  Lay in a pan and sprinkle with salt, pepper, and parsley.   Bake in the over for 40 minutes at 350 degrees and serve warm!

xx

Laura

Buffalo Tofu and Garlic Shrimp Tacos

I rarely cook with Tofu but make a lot of Mexican! Here is a quick and easy dinner using a locally made buffalo sauce instead of salsa for something different.

I buy the organic 365 tofu extra firm which is easier to sautee and pair with spicy black beans. 

Slice one avocado and use a blended cheese as needed and add in peppers, onions or zucchini. 

Another alternative is to add extra garlic shrimp!

 

 

I like pairing this with a fruit forward salsa like mango or pineapple. This time I chose a mango chutney found in Pittsburgh's Strip District.

You'll need:
- Tortillas (use the whole foods 365 brand-red chili)
- 1 can of spicy black beans
- 1/2 container of extra firm tofu cut into cubes or (1/2 pound of wild caught shrimp)
- Olive oil for sauteing
- 2 bell peppers, Onions (I used vidalia)
- Shredded monterey jack and cheddar
- 1 avocado

Optional:
- Fruity salsa
- Buffalo Sauce
- Garlic

Heat black beans at a low temperature. Slice peppers and onions and sautee in olive oil with pepper or other seasoning. Chop garlic or pour buffalo sauce into sautee pan then stir in Tofu or shrimp. If using garlic, allow time for garlic to simmer in olive oil for 5 minutes prior to adding shrimp. While this all is cooking, slice avocado and heat tortillas on low (I can't live without my toaster oven!). Drain beans and then combine ingredients"buffet'' style to your liking!

Delicious!

Sweet Potato Fries

I'm Katie, and that leaves me to be the middle of the three sisters! I live in Fredericksburg, VA and teach 2nd grade.  Cooking has always been an enjoyable hobby of mine and helps me unwind at the end of a long day. During the busy schools weeks, I find myself always rushing around, but never do I miss a wholesome, balanced dinner. I'll provide healthy, easy and quick dinner options. On the weekends, I look forward to creating more embellished meals that satisfy my "comfort food" cravings and feature only the best of the season ingredients!

I absolutely love food- and all of it! I The only restriction you will find with my recipes is anything processed; it's simply not welcome in my kitchen. I use all natural ingredients and only organic grass fed meats, organic free range chicken, and wild caught fresh seafood. Three words to describe my cooking are: Delicious, WHOLE and Nutritious.

Below is a recipe for sweet potato fries. They make a great snack or side item to any meal. I enjoy them at least once a week and hope you will too!

- Preheat oven to 400 degrees
- Lightly grease a baking sheet with natural, expeller pressed grapeseed oil
- Cut one large sweet potato into long, thin "fries"
- Spread sweet potatoes "fries" onto baking sheet and drizzle more grapeseed oil on top.
-  Toss with cleans hands, coating all sides.
- Sprinkle with sea salt
- Bake for about 25-30 minutes until desired "crispiness" (Toss and turn fries halfway through cook time).

Simply Enjoy! : )

Kale Chips

I'm Laura, the youngest of the three sisters. I moved to New York City in August, 2011 and have since found myself cooking much more than before.  Maybe it's that whole "adulthood" thing.  For the most part, I am open to all different types of food.  However, I have found myself eating primarily vegetarian since I moved to the city.  I credit that to the fact that I'm normally cooking for one and it can be difficult to make embellished meat and poultry dishes for myself.  Occasionally, when I have the time, I'll venture out of my normal routine and try a new recipe with meat, poultry, or fish. 

I also have a serious sweet tooth and love to bake.  Cupcakes, cookies, cakes, you name it. It's a weakness. Most of my posts will be of quick and easy snack foods, desserts, and dinners.  I'll start with a snack: Kale Chips.

My roommate and I were talking about Kale Chips last week and I quickly shut them down at the thought.  "What a tease" I thought to myself, tricking my mind into eating kale and thinking I was satisfying my salty-chip craving.  Skepticism aside,  I decided to give them a try. To my surprise, the chips turned out great.  They really are tasty and are a great, healthy alternative to a regular potato chip.  Below is a quick, 15 minute recipe for Kale Chips:

- Preheat the oven to  350 degrees F
- Clean one bunch of kale and break off the kale from the stems in "chip-size" pieces
- Add two tables spoons of olive oil and 1/2 teaspoon salt into a large bowl
- Add the kale to the bowl and mix, coating each piece with a little bit of olive oil
- Spread the kale on a cookie sheet and put in the oven for 8 minutes. After 8 minutes, take the kale out and flip over, add a few sprinkles of salt
- Place in the oven for 4 more minutes, take out and sprinkle with parmesan cheese, put them back in the oven for 2 minutes for the parmesan cheese to coat the kale

Serve alone and enjoy!

Green Curry with French Lentils

Hi Everyone! My name is Christine and I'm the oldest of the three sisters. I have been a pescatarian for about 5 years so you will find all of my dishes meat-free. I love buying local and head to the farmers market weekly for almost all of my produce during the season. I do eat eggs and cheese but try to use only egg whites whenever possible. I only purchase cheese that is animal rennet-free so will list the cheese as microbial-rennet (MR) or vegetarian-rennet (VR) as much as possible. Another note about me...I LOVE GARLIC...and use it whenever possible!! From roasting it and adding to dipping oil, chopping it up and adding to omelets or quiche, sauteing it into pasta sauces, crushing it with spices and using as a rub when grilling fish, the list goes on.

I also love spicy, foods and like to eat Thai and Indian often. A goal for 2012 is to buy these spices and cook more in-house, rather than using the pre-made curries and dishes you would find at the grocery store or eating out.

Below is an easy, healthy dinner that can be taken and altered many different ways (adding meat, shellfish, different vegetables). This serves two!

-Add 1/2 cup of French lentils in 1 cup of water. Bring water to boil, add lentils cover and let simmer for 10-15 minutes.

- Cook Jasmine rice like lentils and set aside.

- In a large pot or saute pan (I need a wok!) pour two cans of coconut milk and green curry paste (use as much as you would like) and mix together, tasting to determine about of curry paste you would like. I used 1/2 of the jar tonight and it still wasn't spicy enough for me (why I would like to buy from another source).

- Add vegetables of your choice. Tonight I used brocolli, portabello mushroom and yellow bell pepper.

- Drain lentils and add to the curry for 5-10 minutes

Serve vegetable/lentil curry over Jasmine rice and enjoy :)

Welcome to the Tomana sister cooking blog!

We're glad you're here and hope you find our blog useful and fun! We will do our best to post easy recipes for quick, flavorful nights during the week with seasonally focused meals whenever possible. We will use local, organically produced fruits, vegetables and meats often while providing all the spice, warmth and fresh combinations you desire.