Appetizers, Recipes

Fresh Tomato and Mozzarella Crostini

Sarah

We spent last weekend with my family. Not only did we have a great time, but we also [as usual] had some pretty amazing food. My mom and sister love cooking just as much as I do… so it’s only natural. 🙂 One of the best things we enjoyed was possibly the simplest–but simple doesn’t have to mean boring. Often, simple means fresh, light flavors that are perfectly pared… and are complex in their own way. Well, at least that’s the case with this quick crostini.

This crostini starts with toasted multigrain bread coated with tangy garlic, olive oil, and balsamic vinegar. Then, the bread is topped with sweet basil, creamy mozzarella, and right on top…a juicy, ripe tomato. But the tomato is not just an afterthought–it’s the highlight, its bright sweetness accentuated by the cool cheese and crusty bread.

Can anything really be better in the summertime?  I’m not really sure what… and even though these are definitely an elegant appetizer, perfect for a cocktail party or bridal shower… I have a sneaky suspicion that even kids would love them, since they look a bit like a fried egg on toast. Do they not? Who says tomatoes need to be red? 🙂 Whoever you make these for is sure to enjoy them. Tis the season! Tomato season, that is!

Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid.  Also visit Recipe for Change to learn more about how to support tomato farmers.

Fresh Tomato and Mozzarella Crostini [from Mom]
click to print

Ingredients:

  • 1/4 of a French baguette, cut into 1/2 inch slices [approximately 16 slices]
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 large clove garlic, smashed
  • 16 small/medium basil leaves
  • 2 ounces fresh mozzarella, sliced into 16 pieces
  • 8 small, bite-sized tomatoes, cut in half [I used sweet golden tomatoes but any cherry-type tomato will do]

Directions:

Preheat oven to 400 degrees. Place bread on a cookie sheet then bake for 6-8 minutes until toasted. Remove from oven and cool briefly, about 2 minutes.

In a small bowl, combine olive oil and vinegar.

Then, rub garlic on each slice of bread. Brush on oil and vinegar mixture, then top with a basil leaf, a slice of mozzarella, and a tomato half.

Serve immediately.

Time: 15 minutes.

Yield: 4 servings.

Notes: Recipe can easily be increased as needed.

Menu Plans

Menu Plan

Sarah

Week of July 16

Monday: black bean soup
Tuesday: baked rigatoni with bechamel sauce
Wednesday: turkey-zucchini meatloaf
Thursday: Hawaiian pizza [didn’t make last week]
Friday: leftovers
Saturday: out to eat
Sunday: breakfast for dinner… pancakes & sausage, perhaps?

Appetizers, Recipes

Mediterranean Feta Dip

Sarah

Update: recipe is now my blog. Check it out here! 🙂
Today I’m sharing this awesome no-cook summer dip over at Today’s Housewife. Sun-dried tomatoes, roasted red peppers, feta cheese… what’s not to love? Happy Thursday!

Reviews

Book Review: My Stubborn Heart

Sarah

Another day, another installment of Sarah’s semi-embarrassing reading habits. Sigh. At least I’m honest about it. 🙂 Like I mentioned before, I recently signed up to review books for Bethany House Publishers, a well-respected publisher of Christian fiction and other Christian titles, through their blogger review program. The most recent title I received was Becky Wade’s My Stubborn Heart.

cover of My Stubborn Heart bookHere is the description of the book from the publisher:

Kate Donovan, burned out and in need of an adventure, is only too happy to help her grandmother restore her old childhood home. But when she encounters the man hired to renovate the house–a former hockey star who’s wounded and hiding from everything and everyone–Kate discovers bringing him back to life might be the best and most daring job of all.

 

And what did I think about this book? Well, in five points… here you have it.

  • This is a book I can hardly find fault with! I just want to live in its pages and experience Kate and Matt’s love story for myself [even though my own is pretty great too :)]. Matt is the former hockey star turned historic home renovator referenced above, by the way. As I kept reading, I just didn’t want this story to end! Sequel, sequel, sequel. 🙂
  • That being said… the major fault with this book was that I didn’t necessarily agree with how the author dealt with faith and Christianity. Yes, Kate prayed and went to church but I felt like overall the faith part of the book took a backseat to the romance, which is fine, but it’s just something to be aware of. One other theologically questionable part was that Kate practiced yoga frequently. I know that’s an iffy subject in some Christian circles, but my personal convictions lead me to wary about yoga even as a form of exercise due to its origins. If you are a Christian, this topic is between you and God and I urge you to research this subject and make an informed decision.
  • I loved learning about how Kate’s character grew as a result of her blossoming friendship and romance with Matt, as well as her grandmother and her grandmother’s friends. Even though the book treats faith on a surface level, it was pretty obvious that Kate was growing and was letting God shape her path in life, even through the hard times. Definitely an encouragement to me!
  • I won’t give away any spoilers, but this book and the outcome is NOT as predictable as 95% of the Christian fiction out there. And I absolutely love that!
  • Lastly, I love Becky Wade’s well written yet relaxed, casual writing style. Her style fits so well with the quirky, spunky characters of her story… this is the perfect summer Christian chicklit/beach read. I don’t usually reread Christian fiction because some of it’s pretty lame, but this book is one I’m definitely keeping on my bookshelf. I hope you’ll check it out too!

What are you reading lately?

Thanks to Bethany House for the chance to read this great book for free!

Recipes, Sides, Vegetables

SRC: Minty Asian Slaw

Sarah

It’s a Secret Recipe Club kinda Monday! The best kind, in my opinion. 🙂 If you’ve missed past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

This month my assigned blog was Sustainable Cooking for One, which is the product of Stephanie’s passion for local, sustainable eating. Stephanie has a ton of original and adapted recipes on her site, and has even published a cookbook! How cool.

I was looking for a side dish to make for our 4th of July BBQ, so when I saw Stephanie’s twist on cole slaw, I was so excited. This isn’t just your average cole slaw… it’s Minty Asian Slaw!

This isn't just your average cole slaw... it's Minty Asian Slaw!Minty Asian Slaw is a refreshing twist on a classic summertime dish. Unlike most cole slaw recipes, Stephanie’s encourages the use of lots of fresh veggies and fruit [not just cabbage!], vinegar, and oil… instead of globby mayo and limp cabbage. What a great idea, me thinks! For the most part, I stuck with the recipe but I did make a few changes. The original recipe called for cabbage, carrots, and cucumber along with the minty vinegar and oil dressing. Since Ben isn’t a huge cucumber fan, I decided to take a cue from Stephanie’s other slaw recipe and use an apple for crunch instead! I also added more mint than the recipe called for… what a great decision! Both of them. 🙂 And let me just say for the record that a bite of minty apple, no matter how weird it may sound, is pretty amazing.

This isn't just your average cole slaw... it's Minty Asian Slaw!This crisp Minty Asian Slaw is fresh, exotic, and perfect for summer, and that abundance of mint growing in your garden [or is that just me?], so I hope you enjoy as much as we did!

Minty Asian Slaw

  • Servings: 10-12
  • Print

Minty Asian Slaw | thepajamachef #secretrecipeclubadapted from Susatainable Cooking for One mostly here and but also here

Ingredients:

  • 1 medium cabbage, sliced thin
  • 1 tablespoon salt
  • 1 carrot, grated
  • 1 apple, cut into matchsticks [I used Granny Smith]
  • 2 stalks celery, finely diced
  • ~2-3 tablespoons fresh mint, chopped [I didn’t measure]
  • lemon juice
  • 3 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • up to 1/2 tablespoon sugar, if desired

Directions:

Place cabbage in a large collandar and pour salt over. Use your hands to massage salt into cabbage, then let sit for about 45 minutes [Mark Bittman suggests 1-2 hours but I didn’t have that kind of time, so I helped the process by massaging it]. Then rinse and drain cabbage thoroughly–about six times–to remove the salt. Dry cabbage with kitchen towels or a salad spinner.

Meanwhile, combine carrot, apple, celery, and mint in a large bowl. Toss with lemon juice–about 1 tablespoon. In a small bowl, whisk together vinegar and oil. Add cabbage and dressing mixture alternately so everything combines well. Taste and add sugar as desired.

Serve immediately.

Be sure to check out other great SRC recipes posted today!