Tuesday, February 18, 2020
We've talked a lot about eating healthy here on Tonia's Kitchen, but the focus has been primarily on foods that improve your waistline and/or your cardiovascular health. Let's shift our focus now to what could be one of our most important organs, the eyes. We don't really discuss foods that maintain your eye health, but that's about to change! Today, we're talking with Jennifer Thompson, who co-authored the new cookbook, Eat Right For Your Sight. She says what's good for your eyes is good for your body. The book offers a whole menu of selections based on foods that are high in Omega-3 fatty acids and low on salt and processed sugar. Jennifer told Tonia she's got it all covered from breakfast to dessert. Her recipes won't give you X-Ray eyes, but they might just keep them in crystal clear shape! And those dishes don't have to be boring either, case in point, a Butternut Squash Humus with Pomegranate seeds. Find out more about Eat Right For Your Sight here
Monday, February 17, 2020
"Super" as in superfood. And when discussing superfoods, the Frittata isn't the first thing that comes to mind...but this one has more superpowers than Superman himself! Heather Connell who wrote the cookbook, Powerful Paleo Superfoods, stopped by Tonia's Kitchen to talk about her recipe for a Frittata with tomatoes, zucchini and basil. She told Tonia they make for an especially hearty dish that can be made for any meal of the day. Possibly the best thing about them (other than the taste, of course!) is how adaptable they are to whatever ingredients you have on hand. Try them with spinach or kale sometime.
Frittata with tomatoes, zucchini, and basil
Makes 6 to 8 servings
1 tablespoon (14 g) coconut oil (or bacon grease or ghee)
2 medium zucchini, cut into rounds and quartered
2 scallions, finely diced
1 tablespoon (1 g) fresh basil, chopped
1 cup (150 g) cherry tomatoes, halved
Sea salt and freshly ground black pepper
10 large eggs
Preheat the oven to 425°F (220°C, or gas mark 7).
In a 10-inch (25 cm) ovenproof skillet over medium heat, warm the oil. Add the zucchini; cook, covered, stirring often, until tender, about 3 to 5 minutes. Uncover and add the scallions, basil, and tomatoes and cook until all the liquid in the pan evaporates, about 2 to 3 minutes. Season with salt and pepper; remove the skillet from the heat.
In a medium bowl, whisk the eggs. Pour the eggs over the zucchini mixture, gently lifting the vegetables to allow the eggs to coat the bottom of the pan.
Return the skillet to medium-low heat, and cook until the sides are set yet still slightly runny on top, 15 to 20 minutes. Place in the oven, and cook until the center is cooked through when tested with a wooden toothpick, about 10 to 15 minutes. Remove from the oven; gently slide a heatproof spatula around the edges and underneath to loosen it from the skillet. Serve immediately.
Friday, February 14, 2020
Thursday, February 13, 2020
And just in time for Valentine's Day too! These cream puffs are delicious, simple to whip up and beautiful, because after all they're swans! Gail Sokol, who wrote the cookbook About Professional Baking, came by Tonia's Kitchen to talk about her delicious recipe for these swans that isn't hard at all. Gail told Tonia it's a one-pan deal with some very simple ingredients that you bring to a boil. Play with the dough and make these swans as beautiful as you like!
Wednesday, February 12, 2020
And how appropriate...a dessert for lovers on this Valentines Day. And you know, there's no question that chocolate is number one for Valentine's Day. But here at Tonia's Kitchen, we're all about expanding your horizons! So let's take a break from chocolate, and find out more about a delicious, and surprisingly simple fruit based dessert....grilled pineapple! Chef Billy told Tonia he takes a fresh pineapple, peeled, cut in half with the core removed. He then adds a light drizzle of honey and roasts it in the oven at 350 degrees for 15 minutes. This caramelizes the pineapple and brings out a delicious flavor! If chocolate is a must, it also goes great with fondue! Happy Valentines Day!