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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Herb Cream Cheese Sandwich

Published by: Sarah

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  • Oct
  • 13

When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.” 8 oz. Low Fat Cream Cheese, […]

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When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.”

8 oz. Low Fat Cream Cheese, softened
1 lg. bunch Curly Parsley, tops only – no stems
Pinch Salt
2 sl. Whole Wheat Bread
4-5 Grape Tomatoes, halved
1/4 Avocado, sliced
Alfalfa Sprouts
Ranch Dressing (I prefer Hidden Valley Light)

In a food processor, zap cream cheese, parsley tops & salt.
Spread some of the herb cream cheese on both pieces of bread.
Top with tomato halves, avocado slices, sprouts & ranch dressing.
Store the herb cream cheese in the fridge for up to 2 weeks.

The original “Healthy” also had sliced mushrooms & cucumbers. 

NOTE: The Herb Cream Cheese is great on crackers or as a stuffing for cherry tomatoes!

 

 

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Roasted Beet & Arugula Salad

Published by: Sarah

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  • Jul
  • 14

6-8 Beet, trimmed of greens & root Olive Oil, everyday cooking Salt & Pepper 4 oz. Fresh Arugula Balsamic Vinegar Good Fruity EVOO** Preheat oven to 400 degrees (if the beets are large preheat to 425). Place beets in heavy foil. Drizzle with every day oil & season with salt & pepper. Close foil around […]

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6-8 Beet, trimmed of greens & root
Olive Oil, everyday cooking
Salt & Pepper
4 oz. Fresh Arugula
Balsamic Vinegar
Good Fruity EVOO**

Preheat oven to 400 degrees (if the beets are large preheat to 425).
Place beets in heavy foil.
Drizzle with every day oil & season with salt & pepper.
Close foil around the beets leaving a small opening to vent.
Roast beets for 75 minutes.
Remove from oven & allow to cool enough to handle.
Using latex gloves, pull the skin of the beets.
Slice or quarter the beets.
Place arugula in a serving bowl.
Top with the beets.
Drizzle with the good EVOO & balsamic.
Season with salt & pepper & enjoy.

** I highly recommend Barbera which you can find @ www.allthingssicilian.com

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Make Your Own Flavored Oils

Published by: Sarah

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  • Jun
  • 4

Don’t go spending massive amounts of dollars on flavored oils! Making your own is as easy as boiling water.  The trick is in the tecnique – Heat Infusion! Here are a few easy recipes to make your own.  NOTE: Because you are infusing the oil, you don’t need to buy the expensive stuff. Rosemary Garlic Oil Combine 1 medium sprig […]

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Don’t go spending massive amounts of dollars on flavored oils! Making your own is as easy as boiling water.  The trick is in the tecnique – Heat Infusion! Here are a few easy recipes to make your own.  NOTE: Because you are infusing the oil, you don’t need to buy the expensive stuff.

Rosemary Garlic Oil
Combine 1 medium sprig of rosemary, 3 cloves “smashed” garlic, 1 tsp peppercorns a pinch of salt & 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer until the garlic is golden.
Remove the garlic & let the oil cool.
Bottle with the rosemary sprig & peppercorns & store in a cool dry place for up to 6 months.

Basil Oil
Combine 1 c. of fresh chopped basil & a pinch of salt with 2 c. of  extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Cool completely.
Bottle with the basil & store in a cool dry place for up to 6 months.

Sun Dried Tomato Oil
Combine 1/2 c. of  fresh (not bottled) sun dried tomatoes chopped & a pinch of salt with 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Cool completely.
Bottle with the tomatoes & store in a cool dry place for up to 6 months.

Sage Oil
Combine 1/2 c. of fresh whole sage leaves (bruised) & a pinch of salt with 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Strain & cool completely.
Bottle with 2 sage leaves (NOT bruised) & store in a cool dry place for up to 6 months.
NOTE: To bruise the leaves, gently hit them with the back of a knife.

As you can see, it really is very simple to make your own. Now get creative. Try using chives, oregano, tarragon or lemon verbena & send me your recipes using the oils!

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