Category Archives: Nosh

I don’t just eat. I nosh. From new restaurants, to reinvented recipes, to foods I’ve never tired before, the dishes I love for the next year will be served up here.

Oatmeal to die for.

Ok, my bad. Totally meant to show you a picture of these oats, but I ate 'em. All. Yep, they're that good.

OK, my man started the following recipe and I’m like, in love with it. In fact, I plan to stay with him an extra 50 yrs just for these oats. Feel this:

-4 apples (your choice) peeled, sliced thin
-cinnamon, good vanilla, agave nectar to taste
-plump raisins

Combine all this crap in a baking dish for like, 40 minutes at 375F (not rocket science, I know) and let it cool. But then you store this batch in the fridge and ADD IT TO YOUR OATMEAL AS THEY COOK in the morning.

Oh. My. God.

*the key here is THIN slices of apple. Drool.

PS, imagine a cook book that had instructions like, “Throw all the crap together in a baking dish…” or “Slice the hell out of those onions” or “Pound that pork like nobody’s business, because dammit, you earned it after a hard day at the office”.

I’d read it.

Just sayin’ is all.


Filed under Making food fabulous, Nosh

Nosh: 8-step oven-baked tomatoes

My sister, Ashley, calls me often to talk about a lot of things, but our conversations about cooking usually go like this:
A: Hey. How do you make those tomato things again?
S: Didn’t I tell you this already?
A: Whatever, I forgot. Hurry…
S: [swear word] Ok… get 2 pints of tomatoes…
Since #9 on my List is about “Reinventing Dinner” this year, well, Ash, this one’s for you. (Warning: About to get very Martha Stewart on your ass)

SandyB’s oven-baked tomatoes in eight easy steps
What you’ll need:
-2 pints of cherry tomatoes (fresh)
-Oven-safe dish
-Extra virgin olive oil
-Six cloves of garlic
-Garlic powder, dried basil, dried oregano, pepper, sea salt
*pre-heat oven to 375F

STEP ONE: Wash 2 pints of fresh cherry tomatoes (no need to dry) and spread them into an oven-safe dish


STEP TWO: Set the tomatoes aside for a sec. Grab a few gloves of garlic (you choose how many) and gently mash them with the flat side of a chopoing knife. This mashing business helps release the garlic's oil. I used six gloves (but I eat a lot of mints).


STEP THREE: Nestle the garlic bits into the tomatoes.


STEP FOUR: Drizzle extra virgin olive oil over the garlic and tomatoes. I do 2 tablespoons per pint (4 tablespoons total) but go nuts if you want some extra "sauce" at the end.


STEP FIVE: 1/2 tablespoon each of dried oregano, dried basil, and garlic powder (optional, if you like it garlicy). Couple of dashes each of sea salt and fresh pepper.


STEP SIX: All God's creatures deserve a "massage"... even tomatoes. Mix these bad boys up!


STEP SEVEN: Pop the dish into the oven for 30 minutes at 375F.


STEP EIGHT: Since I'm in love with my new herb garden, I chop 2 tablespoons of fresh basil and sprinkle over the finished tomatoes. But not needed, so don't sweat it.

These keep in the fridge for about 5 days or so… although they usually don’t last that long around our house. I put these beauties on quinoa, brown rice or as a side to chicken, fish, or any veggie meal. The extra “sauce” is now a great flavored oil to top salads and grains with.

It’s a topper, it’s a sidedish, it’s perfect.

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Filed under #9 Reinventing Dinner, Nosh, Stuff I know for sure

Eating like a queen

Just because I’m at work all day doesn’t mean I can’t eat like a queen.

Here’s a snippet of today’s @ work lunch – reinvented falafel.

Dig this:

Veggie Patch Falafel Chickpea Balls
+ my easy roasted cherry tomatoes
+ one whole grain wrap (not whole wheat… whole grain)
+ one cup fresh string beans, steamed (leftovers)

the falafel balls heat in less than one minute in the micro and I ate the pre-steamed green beans at room temp. Super easy. Bring a napkin.

The falafel balls heat in less than one minute in the micro and the pre-steamed green beans were enjoyed at room temp. Super easy. Bring a napkin.

How to make easy roasted cherry tomatoes:
**(pre-heat the hot box to 375F)
+ Get two pints fresh cherry tomatoes
+ 4 tbsp extra virgin olive oil
+ 1 tbsp garlic powder
+pinch of sea salt and cracked black pepper
+ 1/2 tbsp dried oregano and basil, mixed

Combine them all into an oven-safe dish and bake for 40-45 mins or until the tomatoes start to burst slightly. They’ll keep in the fridge for several days (but they never last that long for me. Just sayin’.)

Roll the good stuff in the wrap. Voila.

Roll the good stuff in the wrap. Voila.

This was a great lunch with all the stuff I need to get by: whole grains (wrap), protein (falafel/chickpeas), complex carbs (beans), and a healthy dose of Vitamin C (tomatoes). I was feeling run-down at work, so this help to boost my energy levels.

Accidental pic with the BlackBerry. Still getting the hang of this thing.

Accidental pic with the BlackBerry. Still getting the hang of this thing.

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Reinventing the black eyed peas

Black-eyed peas, 1 cup (boiled) Calories: 160 Protein: 5.23g Carbohydrate: 33.5g Total Fat: 0.63g Fiber: 8.2g *Excellent source of: Calcium (211mg), Folate (209mcg), and Vitamin A (1,305 IU)

Black-eyed peas (no vinaigrette), 1 cup (boiled) Calories: 160 Protein: 5.23g Carbohydrate: 33.5g Total Fat: 0.63g Fiber: 8.2g. Fab source of: Calcium (211mg), Folate (209mcg), and Vitamin A (1,305 IU)

Nope, not THE black eyed peas. MY black-eyed peas. A whole cup of ‘em. Yep, just one cup of dry (dehydrated) black eyed peas (the whole bag cost me under $3) made all this, plus a little more (I noshed before snapping the picture. This is new to me. Bare with.) I ate about 1 cup as a mid-morn snack at work. Fabulous.

Putting together a salad like this is a specialty of mine because it features one of my staples for reinventing any meal: vinaigrette.  Douse the right one over leftovers, and you have new meal. Trust me.

The most labor-intensive part of creating BEP Salad isn’t the sauce though. It’s the prep of the peas themselves. These suckers are a little high maintenance for their size. But so am I.

Dig this:
Go the long way and soak these suckers for up to five hours OR go the sandyb way and follow the “for quicker preparation” instructions:

-Bring 1 cup of BEP to a boil for 2 minutes
-Take off heat and let stand for one hour
-Rinse. Drain.
-Re-fill with fresh water about 2 inches (5 cm) above BEP level and bring to a boil
-Once boiling, reduce heat to med-low for up to 75 minutes or until water is evaporated

Phew! (nearly there)

Tip: adding the vinaigrette to warm-ish peas helps the juices to blend

-1/2 cup of fresh cilantro (from my garden, uh-huh)
-2 tbsp extra virgin olive oil
-Juice of one fresh lime
-1/4 cup white wine vinegar (Tart/sweet. Love.)
-1 tsp garlic powder
-Salt and ground pepper à la your taste
-Mix good. Real good.

Douse and serve.

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