I have some exciting news for you! Well, it’s exciting to me, anyway, and I hope you find it exciting too … Sumptuous Spoonfuls is teaming up with Swiss Diamond International. I will be crafting some recipes for Swiss Diamond International using their cookware. They are not paying me to do this, but they are giving me samples of their cookware to use in developing their recipes.
I was really excited when Swiss Diamond International contacted me, and even more excited after I read about their cookware. I was intrigued by the use of diamonds in cookware. This is from Swiss Diamond’s web site:
- Diamonds are durable – As the hardest material known to man, diamonds give the coating additional strength and resilience.
- Diamonds are a better heat conductor than metal – Four times more conductive than copper, diamonds create even heat distribution across the pan’s surface. Diamonds also allow the pan to brown food like stainless steel, creating a “fond” that can be used for gravy – or easily washed away with warm soapy water.
- Diamonds are naturally nonstick – One of the most valuable properties of diamonds in a nonstick coating is that very little sticks to them. Coupled with their durability, this creates a lifetime of superior performance.
So I was curious to see if it really works … and I have to say I absolutely love these pans! They cook like a dream … the heat distributes across the pan so well. The food cooks faster and so evenly. And nothing sticks to the pan … with no cooking spray or butter. I tried some of the stickiest, most difficult things (like fried rice) and nothing stuck. And they’re so easy to clean too. (By the way, while Swiss Diamond did give me the pans, they did not pay me to say that … this is my honest experience.) I’m curious to see how well they retain that magic nonstick surface … I guess time will tell.
For this recipe, I used the crepe/omelet pan. This little pan is by far my favorite so far. It has a low lip so that it’s easy to flip crepes, omelets, and pancakes. (Even the IHOP-style pancakes that have always been a struggle for me to flip … I found I can even make giant pancakes – bigger than IHOP’s! – in this pan and they cook and flip SO nicely.) Anyway, I was craving a quesadilla the other day and thought this pan would be perfect for that. I wanted to try making it without any oil or cooking spray and see if the tortilla got properly crisped and browned on both sides. And you know what? It did.
You don’t have to have a crepe / omelet pan to make these quesadillas … any frying pan will do. But it sure makes cooking a pleasure.
Chipotle Black Bean Quesadilla with Avocado Cream
For each quesadilla:
- 1/2 of a ripe avocado
- 1 oz. light cream cheese
- 1 Tablespoon finely chopped onion
- 1 clove of garlic, peeled and chopped fine
- juice from 1/4 – 1/2 of a fresh lime
- 1 – 2 teaspoons plain nonfat yogurt (optional)
- 2 tortillas that fit the size of your pan. I used some whole wheat “wraps” that were a little smaller than my crepe pan.
- Refried black beans (homemade or canned)
- About a Tablespoon of finely chopped onion
- About a Tablespoon of finely chopped chipotle pepper (a jalapeno roasted on the grill would also work)
- About 1/2 oz. of finely shredded extra sharp cheddar cheese
- For serving: your favorite salsa. A fire-roasted salsa is especially nice with this quesadilla!
- First, make the Avocado cream by mashing the avocado in a bowl, then mash in the cream cheese, onion, garlic and lime juice and stir until everything is mixed well and the mixture is fairly smooth. Add a teaspoon or two of plain nonfat yogurt if you like to get it to a nice spreadable consistency.
- Take one tortilla and spread it with a layer of refried black beans, then spread on a layer of avocado cream. Sprinkle the onion and chipotle pepper over, then sprinkle evenly with the shredded cheddar and top it all off with the 2nd tortilla.
- Heat your pan over medium heat. If your pan needs it, spray the pan with cooking spray, then slide the quesadilla into the pan. Cook for about 3 minutes, then check to see if the bottom is nicely browned and crisp. Once it’s brown, flip the quesadilla over with a spatula and cook until it’s brown on the other side and the cheese is melted. (The bottom half is crisp by now so the quesadilla is fairly easy to flip, but if you are making a large quesadilla, you may need to slide the quesadilla onto a cutting board and then flip it over back into the pan.)
- Slide the quesadilla onto a cutting board, cut into wedges, and serve with the salsa.
If you would like to purchase Swiss Diamond cookware, visit http://www.swissdiamond.us/.
This is the sandwich I made with the Roasted Pepper Tomato Tapenade.
It is simply delicious and it’s something you can totally make in a rush. If you’ve got the tapenade in your fridge, the sandwich comes together in a few minutes. All you need is a whole wheat bun, some turkey, sweet onion, fresh garden tomato and some extra sharp white cheddar cheese. If you have a couple large basil leaves that is an excellent finishing touch.
I had about 30 minutes between errands and my daughter’s dance class last weekend to make myself and her something to eat. This is what I made for ME because while I had fed the kids breakfast, I ran out of time to feed myself, so by lunchtime I was starving. In a rush, I started grabbing things from the fridge and this was what became of it.
I managed to snap a few photos somehow before I chowed it down and ran out the door to get my girl to her dance class.
Turkey Tomato White Cheddar Melt
For each sandwich (two halves):
- 1 whole wheat bun, sliced in half, lightly toasted
- Roasted Pepper Tomato Tapenade (recipe here)
- Thinly sliced sweet onion
- A couple very thin slices natural smoked turkey
- A slice or two of fresh garden tomato for each side
- Slices of extra sharp white cheddar cheese
- A couple large fresh basil leaves (or several smaller ones)
- Slice each half of the bun with a good layer of roasted pepper tomato tepenade.
- Set it on a baking sheet, then arrange several thin slices of sweet onion on top of the tepenade.
- Cover with the thin slices of smoked turkey and then a slice or two of tomato (whatever fits!). Top the tomato with a couple slices of white cheddar cheese.
- Bake at 400 until the cheese is good and hot and bubbly and melty.
- Top with a couple fresh basil leaves. Enjoy!
This recipe was shared at Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Tasty Tuesday, Show & Share Wednesday, Cast Party Wednesday, Newlyweds Recipe Linky, Thursday’s Treasures, Friday Food Fight and All my Bloggy Friends.
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
~ Marge Kennedy
The other day I was digging through my freezer trying to identify all the things that were too freezer burned to eat and I came across this “mystery” container with ugly brown stuff in it. I had NO idea what that was. I sniffed it. Poked it. Nope, couldn’t tell what it was. I set it in my pile of “things to discard” … and it wasn’t until morning that I realized it was MOREL mushrooms! Oh NO! my precious most favorite mushrooms in the whole world that my dad gave me … I just couldn’t let those go to waste! I quickly set my mind to thinking what to do with them …
Soup! Yes, mushroom soup. Something wonderfully creamy and cheesy … I originally thought I would puree this soup and make a rich cream of mushroom soup, but once I got it all done, I just didn’t want to do that to my soup. I wanted to savor the soft texture of the mushrooms and caramelized onions contrasted against the smooth creamy, cheesy broth. You can puree it if you prefer. I’m leaving mine with bits of mushroom and caramelized onion floating about in it.
I am SO glad I saved the mushrooms. I feel a bit super-hero-ish now. I have accomplished something most very worthwhile today.
Caramelized Onion Mushroom Gouda Soup
This recipe makes about a quart of soup.
- 1/2 Tablespoon butter
- 1 1/2 cups thinly sliced onion
- 1/4 cup white wine
- 1/4 cup flour
- 2 cups lowfat milk
- 1 cup sauteed mushrooms (Measured after sauteeing … I used morels, but I think you could substitute any mushroom and it would still be a great soup! Whatever mushrooms you choose, try the Chardonnay mushroom cooking method to avoid putting loads of extra fat in your soup … )
- 1 cup beef or vegetable broth
- 3/4 cup shredded Gouda cheese
- Salt & Freshly ground pepper, to taste
- For garnish: freshly grated cheese & snipped green onions
- Heat a medium saucepan to medium and set the butter in to melt. Once it’s mostly melted, add the onions and sautee the onions in the butter. Cover and let cook for just a minute, then remove the lid and stir well. If the pan seems dry, add a little wine and stir well. Cover again and let cook, then remove the cover and stir. Keep repeating this process until the wine is gone and the onions are a lovely dark brown color.
- Stir the flour into the onions and stir to coat all the onions in a lovely jacket of flour, then add the milk, mushrooms, and broth and stir to mix well.
- Reduce heat to medium low and let cook, stirring frequently, until the soup starts to thicken a bit. Add the cheese and stir to mix. Cook until the cheese is melted and the soup is heated through. Try a small spoonful of the soup and add salt & pepper to taste. Serve immediately. Store any leftovers in a covered container in the fridge. I like to put my soup in a glass jar so I can gaze at it every time I open the fridge.
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Shhhh … they aren’t really “noodles” … they just look sort of like noodles. They don’t really taste like noodles either, but I love the noodley look of this colorful vegetable medley. The Pesto Rosso (a.k.a, sundried tomato pesto) really complements the sauteed veggies too, especially when you add some crumbles of cheese on top.
It was getting very close to bedtime last night when I realized I was hungry. I didn’t want to have a big, heavy meal right before bed, but I didn’t want my stomach waking me up in the middle of night either. So I decided at the last moment to cook up something light and healthy but filling enough to tide me over till morning. I’ve been toying with the idea of using zucchini and summer squash as noodles with sauce over top, but when I went to make it, I thought “why just zucchini? why not toss some other vegetables too?” … and so I did.
For me, this was a late night snack, but I could envision these lovelies as a beautiful bed for meat, fish or chicken. Can you imagine how appetizing that would look? Or you could eat them as is for a wonderfully healthy vegetarian dinner. If you want a heartier meal, toss them with some whole grain fettucine or linguine. The wonderful thing about eating vegetables for dinner is you can pretty much eat as many as you want without guilt or worry.
Sundried Tomato Pesto Harvest Vegie “Noodles”
This makes about enough for 1 hearty plateful or two side servings. Multiply if you have more mouths to feed!
- 1 clove garlic
- 1 teaspoon extra virgin olive oil
- 1/3 – 1/2 of a small sweet onion
- 1/3 of a large bell pepper (I used a yellow one)
- 1/2 of a medium-sized zucchini (yielding a heaping cup or so of zucchini “noodles”)
- 1 roma tomato
- About 2 tablespoons fresh herbs, chopped (I used Basil and Terragon)
- A splash of wine (or water)
- About 1 Tablespoon Pesto Rosso (Sundried Tomato Pesto … recipe here)
- About 1/2 Tablespoon white wine (or water)
- To top: crumbled feta or queso fresco — or thin “shards” of freshly cut Parmesan & a cherry tomato or sprig of fresh basil or parsley, for garnish
- Peel and chop the garlic finely and, in a small bowl, mix it with the olive oil. Set aside to allow the garlic to infuse into the oil while you chop up the vegies.
- Slice the vegies into thin noodle shapes. For the onion, slice it vertically and very thin. The zucchini: slice it in half, then slice each half into very thin slices. Cut the slices into noodle-sized strips. The tomato: cut it vertically, then slice like you did the zucchini. The bell pepper: just cut it into very thin strips.
- Now heat a frying pan over medium heat. Add the garlic with olive oil, onion and bell pepper and sautee until the onion is soft. Then add the zucchini and tomato and sautee until the zucchini “noodles” are tender. If the pan gets dry while you are cooking, add a splash of white wine (or water) to keep the vegies moist and tender and make sure they don’t stick to the pan.
- Mix the pesto rosso with a bit of white wine (or water) to thin it out, then toss it with the vegies.
- Top with crumbled cheese or shards of parmesan, garnish with a cherry tomato and/or fresh herbs and serve immediately.
with Great Northern Beans & Tahini Yogurt Ranch Dressing
Have you ever made something once and thought “it’s good, but it really ought to be better?” Yeah, that’s what happened here. The first time I made it I used a great big eggplant and I tried cooking it on the grill. Except my coals ran out of heat and the eggplant didn’t get properly cooked and it was this awful rubbery texture. I ended up picking all of the eggplant out of my salad that night and just eating the tomatoes with the corn and bread … not that that was a BAD thing, it was quite delightful that way. I just hated wasting the lovely eggplant …
So: take 2. This time I used a couple of my fairy tale eggplant. If you’ve not seen fairy tale eggplant, they are those tiny purple eggplant that look SO adorable because they are about finger sized or a little bigger, maybe half my hand size? You never have to peel them or salt them because their skins are perfectly tender and they are never bitter. If you’re inexperienced with eggplant, fairy tale eggplant are a good place to start. This time was definitely better … but something was missing … oh my gosh! the corn! I totally forgot the corn. Okay, so I went and grabbed some corn from the freezer, cooked it up and added it … ah! much better!
Fairy Tale Tomato, Corn & Bread Salad
Adapted from Williams Sonoma. For one hearty serving or two small “sides”:
- 2-4 fairy tale eggplant (about 1/2 cup after roasting/chopping)
- 1 cup fresh garden tomato, chopped into bite-size chunks
- 1/2 cup cooked white beans, drained
- 1/2 cup cooked corn, drained
- 2 slices of sweet onion, chopped coarsely
- 1 – 1 1/2 cups toasted whole wheat bread cubes (about 1 inch in size … or smaller … to your liking)
- A few fresh basil & tarragon leaves
- A few roasted sunflower seeds
- Tahini yogurt ranch dressing (recipe below)
- Slice the fairy tale eggplant lengthwise in 1/2-inch slices. (You can use other eggplant in place of Fairy Tale, but you may need to peel them first.) Spray a baking sheet with cooking spray and set the eggplant on the baking sheet. Spray them with cooking spray and sprinkle with a bit of salt or Red Robin Seasoning. Roast the eggplant in the oven or toaster oven at 400 for about 10 minutes or until they are tender.
- While the eggplant are cooking, chop the tomato and onion and heat the white beans and corn up. Also, set the bread cubes on another oiled baking sheet and let them toast in the oven for the last few minutes of the eggplant roasting or until the cubes are lightly browned and toasted.
- Chop the eggplant into bite-size chunks. In your salad bowl, toss the eggplant, tomato, corn and onion till well mixed. Gently fold in the toasted bread cubes, drizzle with tahini ranch dressing and sprinkle with fresh herbs and sunflower seeds.
Tahini Yogurt Ranch Dressing
- 1/2 cup nonfat greek yogurt
- 1/2 cup lowfat buttermilk
- 1 1/2 Tablespoons tahini
- 1 Tablespoon light mayonnaise
- 2 cloves garlic
- 1 cup mixed fresh herbs (I used rosemary, basil, thyme, tarragon, oregano, parsley … dill would be wonderful too, but my dill plant has died off)
- 1 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/4 – 1/2 teaspoon salt (start with 1/4 teaspoon and add more to taste as needed) + freshly ground pepper to taste.
In a handi chopper or food processor, blend all ingredients till the herbs and garlic are well chopped and the mixture is fairly smooth. Taste the dressing and add salt and/or pepper to taste. Store any leftover dressing in a covered container in the fridge.
This is such an amazing sandwich. It’s really so simple. But it takes the whole concept of Bacon, Lettuce and Tomato to a new level. All you have to do is add a little bit of sweet onion and some gouda cheese, get that cheese really good and melty and OMG you will be drowning in heaven when you eat your sandwich. So that’s why it’s a Sooo OMG BLT. SOMG = Sweet Onion Melted Gouda. How sweet is THAT?
The most necessary thing for this sandwich is a fresh-from-the-garden tomato. If you don’t have a garden (or a friend or relative who has a garden who will share a tomato), one from the farmer’s market will do in a pinch. If you’re going to use a grocery store tomato, just skip this whole idea. Go make something else. Because to get the true essence of a really great BLT, you need a really good fresh garden tomato.
The sweet onion and the melty gouda cheese elevate the bacon and the heavenly homegrown tomato taste and then the mixed greens come along and top it all off with their beauty and crunch. You really must have at least one of these beautiful sandwiches during tomato season … I have had two so far and I’m SO tempted to make another one … SOMG they are SO good!
Sweet Onion Melted Gouda Bacon Lettuce and Tomato Sandwich (SoooOMG BLT!)
For each sandwich:
- 1 nice thick slice of bread (homemade bread works the best … I used my dad’s whole wheat yogurt bread)
- 3 slices of lower-fat, naturally smoked, thin-sliced bacon
- Thinly sliced sweet onion
- Fresh garden tomato slices
- A few slices of Gouda cheese (I used Dofino Gouda that they sent me … )
- Mixed greens
- Cook the bacon strips to your liking. I like mine a little floppy, but my sisters hate the way I make bacon. My kids love it though. (HA! For once I am validated by my kids.) Use a clean kitchen towel or paper towels to soak up the excess fat from the bacon.
- Set the bread on a baking sheet covered with cooking spray. Cover the bread with a layer of bacon, then several slices of the sweet onion, then make sure you cover the whole thing with fresh tomato slices. Cover the tomato with slices of gouda cheese.
- Bake at 400 for about 8 – 10 minutes or until the cheese is really good and melted and bubbly.
- Remove the sandwiches from the oven and carefully transfer each sandwich to a plate and add a good tumble of mixed greens. Then revel in the joy of a purely wonderful sandwich.
I want to thank Dofino cheese for sending me some of their wonderful Gouda cheese and my amazing friends from the BOHO tribe for helping me name this sandwich! It was Uncle Gary from Uncle Gary’s Gourmet Peppers and Pepper Jelly that thought of this name.
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I woke up early this morning. There is a chill in the air. It is cool enough to open the windows and to sit on the patio and have a cup of tea. The fresh air smells so wonderful after the stale air conditioned air I’ve been breathing all summer.
There are tomatoes on my little potted tomato plants! Not a lot of them, but enough to give me a little of that wonderful juicy fresh garden tomato taste that you just can’t get from a store. I feel grateful for these beautiful little plants and the pollinators who visited my porch to help create this plump red fruit. I love the soft fuzziness of the vines and the lively fresh tomato scent on my fingers after I touch them.
It’s Friday. We will be seeing my parents tomorrow. I feel happy and content.
I made this pizza for lunch the other day. It is such a good pizza to make this time of year when the harvest starts coming in. If I have just a few cherry tomatoes, then I like to use them on pizza to really highlight their pretty color and juicy flavor.
Hummus Havarti Harvest Pizza
The smoked Havarti cheese was a gift from Dofino cheese. It is a creamy, soft, smoky cheese that goes so wonderfully on so many things. I’m not giving amounts here because I was making a little individual-sized pizza, but you can easily scale it up to make a full-size pizza for your family.
- Pizza crust (I used my Zucchini Asiago Whole Wheat Flatbread)
- Smoked Havarti cheese, shredded
- Fresh cherry tomatoes, halved
- Chopped cucumber
- Avocado, pitted, peeled, chopped
- Fresh dill, snipped (or a sprinkle of dried dill would do in a pinch)
Heat the flatbread briefly in the oven at 425, then spread with a thick layer of hummus. Top with the shredded Havarti cheese and the halved cherry tomatoes and then pop it the oven to bake until the cheese is melted and bubbly. Add a tumble of fresh cucumber and avocado, then sprinkle with dill and enjoy!