Bruschetta with Garlic and Tomatoes

Bruschetta with Garlic and Tomatoes
(Makes about 20-24 pieces)

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Cheers to a New Year. I celebrated a blogiversary recently and I plan to blog about it while highlighting some healthy recipes from 2015.
Bruschetta is one of my favorite appetizers. The typical recipe and preparation of bruschetta is so simple in itself, I kick the ease factor up by using canned diced tomatoes (I use Hunt’s), and yeah I know cheating a little maybe? This recipe is delicious; the fresh basil along with the garlic in this recipe always gets me. Enjoy!

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic (I know it seems like a lot… I love garlic!)
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste
Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet.
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Drizzle with olive oil (picture below). Bake for 10-15 minutes until bread is toasted.
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-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

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Notes:
-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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We toasted to the New Year with Absinthe prepared traditionally with water and sugar cubes. I look forward to 2016 which is sure to be busier than last year as I continue with our family life and routine, work, college, cooking and blogging. Aside from the aforementioned “the usual”  our plan to publish a book this year (my husband’s book), so many things to toast to…Cheers!
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Bruschetta with Garlic & Tomatoes

  • Servings: About 20-24 pieces
  • Difficulty: easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet. Drizzle with olive oil. Bake for 10-15 minutes until bread is toasted.
-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

Notes:

-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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Fettuccini with Olive Oil, Garlic and Veggies

Fettuccini with Olive Oil, Garlic and Veggies
Vegan, GF Option (use GF Pasta)

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Simple and delicious! This recipe is an example of something I would eat out at a restaurant. Most restaurants serve or have boxed pasta and veggies and olive oil. Just request this simple idea tossed with garlic and I’m in!
*It’s funny because when we go out to eat with friends or family, they often go straight to the salad section to see what ‘we’ can ‘eat’ – me, I often check to see that they have eggless pasta or rice and request that with some veggies, olive oil and garlic. I know they gotta have olive oil and garlic, right? Check this one out – I frequently make something similar to this at home with broccoli (we LOVE broccoli !!) and peas. Enjoy!

Ingredients:
Fettuccini Pasta, prepared according to package
Small Potatoes, quartered or sliced in half
Asparagus, stems removed
Frozen Chopped Spinach, steamed
Shiitake Mushrooms, sliced
Edamame, shelled/steamed
Fresh Parsley
Garlic, minced
Extra Virgin Olive Oil
Salt/Pepper to taste
Chili Powder to taste
Red Pepper Flakes, pinch

Directions:
-In large pot fill with water – add potatoes and bring to boil. Once boiling add pasta and cook until al dente and potatoes are fork tender.
-Add about 2 Tbsp Olive Oil to pan and saute Asparagus for 5-7 minutes. Remove from pan and set aside.
-Back to same pan, add mushrooms and saute for about 5 minutes. Remove from pan and set aside.
-Back to pan add remaining olive oil (that will be used to toss with pasta), pan will still be hot – here add minced garlic also and red pepper flakes.
-Toss together pasta, olive oil with garlic, edamame, asparagus, mushrooms and spinach along with salt/pepper to taste.

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Notes: I did not include measurements in my initial ingredient listing as I made a large batch of this meal to have for leftovers for a few days. The ingredient list below are the measurements I used – again this is for a large group/party or perfect for leftovers. If making for smaller family or group, adjust quantities as needed.

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(Serves 10-15)
28oz Small Potatoes
1 Bunch Asparagus
1 (9oz Pkg) Frozen Chopped Spinach (about 1 cup)
7oz Shiitake Mushrooms, sliced
2 Cups Frozen Edamame, shelled/steamed
2lbs Fettuccini pasta, prepared according to package
1 Bunch Fresh Parsley
2-3 Tbsp Garlic, minced
1/3-1/2 Cup Extra Virgin Olive Oil
¼ Tsp Crushed Red Pepper Flakes
1 Tsp Chili Powder
Salt/Pepper to taste