Homemade Tomato Juice

Tomatoes are an excellent source of antioxidants...Vitamin A, C, and K, folic acid and fiber. Juicing increases the absorption because you break the tough cell wall of the vegetable...err...fruit? Tomatoes also help prevent cancer (especially prostate and pancreas), heart healthy, a natural anti-inflammatory, and aid in lowering your cholesterol.

I've been told that tomato juice is a hangover cure. Yet to be tested since the last thing I want to do when I have a date with the toilet bowl all morning is stand over my juicer making fresh tomato juice. A handful of my guy friends that I work with flew in from our Detroit office and we met up at the bars two nights this week and partied until midnight. Another night we celebrated a retirement party. I overdid those nights but surprisingly did not get hungover. Will report back on this theory another time.

One night I was hungry and getting close to going over my allotted calorie count for the day so I decided to whip up a glass of homemade tomato juice. Juicing is easy, quick, and the health benefits of fresh juice are numerous. I am aware that sharing this recipe during the months of July-September would have made more sense but they were on sale and ended up in my cart during my last grocery trip to Whole Foods.

The taste is nothing like V8 and much more refreshing. It would be perfect for a Summer morning or a recovery kinda morning. Enjoy!

Homemade Tomato Juice

Adapted from: The Best of Raw Food

Makes 2 Servings

Stars of the Show:

• 3 large tomatoes
• 2 stalks celery
• 1/2 cucumber (peeled is optional)
• ginger (1/4 inch)
• 1/2 lemon, peeled
• 1 jalapeño 
• black pepper, to taste

And Action:

Run all of the ingredients through the juicer. Add the black pepper to taste. 

Sauteed Chicken Cutlets and Cherry Tomatoes with Spinach Orzo

I have failed miserably this last year and a half on my blog. I had almost given up with food blogging. The main culprit was moving into an apartment with ugly yellow lighting. None of my food photos turned out. Such a disappointment. I didn't give up on cooking... just sharing all of my yummies with you.

That is about to change. I'm moving into a new apartment with large windows and tons of natural lighting!!! My spirits are restored and so is the love of my blog and now I'm more passionate about cooking again. Because I am not moved in yet I had to use the photo below from the Woman's Day website.

While reading through the June 2013 issue of Woman's Day magazine I bookmarked this recipe to try for a quick week night meal. After work I raced into the grocery store and headed home to put this together. Little Man gobbled up two pieces of the chicken but refused to touch the spinach and tomatoes. This made plenty for leftovers, however, one piece of my chicken was wasted since it became too tough to eat after reheating. 

This can also be made vegetarian by omitting the chicken, doubling the amount of spinach, and toss the tomato mixture with the orzo. Top with crumbled feta before serving. 

Very delicious and hearty healthy dinner. Nutritious and perfect for swim suit season. Yummy!!!

(Image from Woman's Day)

Sauteed Chicken Cutlets and Cherry Tomatoes with Spinach Orzo

From: Woman's Day Magazine

Makes 4 Servings

Stars of the Show:

• 3/4 cup orzo - Not in stock at the store. Left out of the recipe. 
• 1 bunch spinach, thick stems discarded, leaves torn
• kosher salt and pepper
• 2 tbsp olive oil
• 8 small chicken cutlets (about 1 1/2 lbs total) - I used chicken breast fillets since they were on sale.
• 1 pint grape tomatoes
• 4 small sweet red cherry peppers (such as Peppadew), thinly slice - Left out since I could not find at my store. 
• 2 gloves garlic, thinly sliced - I used minced garlic since that is what I had on hand.
• 1 cup low-sodium chicken broth

And Action:

Cook the orzo according to package directions. Drain and toss with the spinach and 1/4 tsp each salt and pepper.

Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Cook 4 cutlets until browned and cooked through, 2 to 3 minutes per side; transfer to a plate and cover with foil to keep warm. 

Heat the remaining tbsp oil in the skillet. Cook the remaining cutlets for 2 minutes. Turn the cutlets and scatter the tomatoes, cherry peppers and garlic in the skillet. Cook until the chicken is golden brown and cooked through, 2 to 3 minutes more. Transfer the chicken to the plate.

Add the chicken broth to the skillet with the tomato mixture and bring to a simmer. Serve the chicken with the spinach orzo and top with the tomato mixture.

Nutritional Information Per Serving:

Calories: 416

Fat: 12 g 

Saturated Fat: 2 g

Cholesterol: 110 mg

Sodium: 668 mg

Protein: 44 g

Carbohydrates: 32 g

Fiber: 4 g

Quick Egg, Tomato, Bacon, and Cheese Mug

Another case of monkey see, monkey do. While I was enjoying a cup of coffee and reading through some new posts from blogs I follow I came to Dara's blog, Cookin' Canuck, and saw a recipe for something I've seen before but was never brave enough to try.

"Egg mug" recipes. The thought of cooking anything in the microwave was kind of a turn off. Another reason I was hesitant on trying a recipe like this is because eggs and I aren't the best of friends. I can only tolerate the texture for so long and have a preference for how I like my eggs cooked with each method.

What gave this time? I had all of the ingredients on hand and if it's good enough for Dara's two boys then it's good enough for me.

Dara's version had mushrooms and ham. I didn't have those items on hand but she stated how versatile the recipe is. You can change the veggies, meats, and cheeses so the possibilities are endless.

Now that I am toying with the idea of going back to work and having Itty Bitty in "school" means that my mornings are about to become pressed for time. It'll be important for me to have breakfast ready to go and us to be out the door on time. Quick and simple breakfast options will be needed.

This "egg mug" recipe is quick and easy to put together. You whisk your eggs and add the other ingredients of choice with some spices. Cook it in the microwave and top it with cheese. Breakfast took all of 5 minutes to make.

It was surprisingly tasty. I was a little put off by the amount of water that was settled at the bottom of my mug though. After draining the water off and transferring it to a plate I was back to enjoying my breakfast. I would make this again. Thank you Dara for sharing your recipe!

Quick Egg, Tomato, Bacon, And Cheese Mug

Adapted from Dara at Cookin' Canuck

Makes 1 Serving

Stars of the Show:

• 2 eggs
• 2 tbsp water - I'm not sure if this amount was too much but next time I might not add any and see if that helps.
• 1/8 tsp black pepper
• 1 tbsp shredded cheddar cheese
• 1 beefsteak tomato, no seeds or juice, diced
• basil - I just eyeballed the amount.
• oregano - I just eyeballed the amount.
• 1 slice pan fried bacon, crumbled

And Action:

Spray a 12 oz mug with cooking spray. Crack the eggs into the mug and whisk with the water. Stir in the tomato, bacon, black pepper, basil, and oregano. Microwave for 1 minute. Stir the mixture. Microwave for another 60 to 90 seconds. Mine took 2 minutes to get it to the doneness I prefer. Sprinkle with cheese. 

Tomato Sauce

It was about time that I made homemade Tomato Sauce. I remember my Mama's white apron with bright red tomato sauce splatters when I still lived at home. This to me was love. When I'd walked into the house from school and the aroma of simmering tomato sauce was present I knew Mama put a lot of love into dinner. Nothing compared to her sauce.

I don't have her recipe. I'm sure she didn't even use one. I don't ever recall my Mama really pulling out cookbooks. I decided to wing it and make my own Tomato Sauce.

My Tomato Sauce has a little bit of a kick. It might be too spicy for little ones. My little man didn't seem to notice the heat until he got through half his bowl. I'm sure most won't be using spicy garlic olive oil like I did however. Adjust the seasonings to your liking. Perfect over pasta or with Chicken Parmesan. Enjoy!

Tomato Sauce

Makes 1 1/2 cups sauce

Stars of the Show:

• 1 tbsp onion powder
• 2 garlic cloves, minced
• 1 tbsp olive oil - I used Sotto Voce Spicy Garlic Olive Oil.
• 1 (14 oz) can tomatoes with basil, garlic, and oregano
• 1/4 cup red wine - I used Shiraz.
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup fresh basil, finely chopped

And Action:

Heat olive oil in a saucepan over medium heat. Add the onion powder and garlic. Add the tomatoes, wine, and red pepper flakes. Let simmer for 20 minutes. Add the salt and basil. Serve over pasta noodles.

Marking #2 off my "Stir The Pot" page. 1 down, 24 to go.