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 Vanilla Ginger Yogurt Dressing
I found some gorgeous big, juicy, crunchy black grapes at the grocery store the other day. I am not really much of a grape lover (unless it’s WINE!), but my kids like them, so I decided to bring some black grapes home for the teenagers. But my kids didn’t eat them. I even put some in a little container for my daughter for a before-dance snack, but she didn’t touch them. I kept reminding my son that they were there … no luck.
So it seems like I’m stuck eating the grapes. I tried to think of a way to eat them that I would actually enjoy and the first thing that came to mind is a salad. I thought if I added some crunchy walnuts and blue cheese, that would probably make them palateable. And you know what? It worked! I think I may actually start LIKING grapes …
Black Grape, Walnut & Blue Cheese Salad with Vanilla Ginger Yogurt Dressing
Red or green grapes would work nicely in this salad too. Red ones would add more color, too!
- Mixed greens
- Black grapes, sliced or halved
- Walnuts, toasted
- Blue cheese crumbles
- Vanilla Ginger Yogurt dressing (recipe below)
Prepare the dressing and set aside. Fill your salad bowl most of the way with mixed greens. Add a generous amount of grapes and toss to mix. Top with some toasted walnuts and blue cheese crumbles and drizzle with the Vanilla Ginger Yogurt Dressing.
Vanilla Ginger Yogurt Dressing
- 1/3 cup vanilla lowfat yogurt
- 1 – 1 1/2 teaspoons freshly grated ginger root
- milk or rosewater, to thin
In a small bowl, mix the vanilla yogurt with the grated ginger root. Add milk or rosewater as needed (I used a little of each) to thin out the yogurt to the right consistency to drizzle properly.
This recipe was shared at Fit & Fabulous Fridays, Scrumptious Sunday, All my Bloggy Friends, Tuesday Talent Show, Tasty Tuesday, Newlyweds Recipe Linky, Show & Share Wednesday and Lifeologia’s Birthday Party Potluck.
on Toasted Ciabatta with Melted Gouda Cheese
Today I was HUNGRY and needed something substantial. Something with protein. I briefly considered making up a BLT, but I decided I didn’t want to mess with making bacon. I needed something quick so I could get back to work.
So an egg sandwich sounded about right … But I wanted something really tasty that would satisfy my hunger AND my taste buds. Pesto rosso to the rescue! If you haven’t heard of Pesto Rosso, it’s a magical tomato pesto made with sundried tomatoes and almonds. The Foodie Physician introduced me to it. I have had this lovely red pesto several times spread on toast for a snack and reveled in the taste of it each time, but today I thought I would put it to the test in a sandwich.
A few minutes later I was munching on one of the BEST breakfast sandwiches I have ever had. The lovely ciabatta and fresh garden tomato are wonderful, of course, and the sweet pepper and onion certainly pitch in along with the melted gouda cheese, but the Pesto Rosso is what really turns this sandwich from a ho-hum regular run-of-the-mill sandwich … into a sandwich to remember.
Sweet Pepper Pesto Rosso Breakfast Sandwich
Makes 2 normal-sized breakfast sandwiches or 1 extra large one. I used Gouda cheese from Dofino, since they were so kind as to send me samples.
- 1 egg
- About 1 tablespoon of chopped sweet bell pepper (I used yellow … red or green would work too)
- About 1 tablespoon of chopped sweet onion
- Several slices of Gouda cheese
- Ciabatta bread, sliced horizontally (I used my homemade ciabatta)
- Pesto Rosso (recipe here)
- Sliced fresh garden tomato
- In a small bowl, whisk the egg with a small spoonful of cold water till smooth (the water will help keep your egg moist and perfect). Season with Red Robin Seasoning (or your favorite seasoned salt) and fresh ground black pepper, then stir in the chopped sweet onion and bell pepper.
- Heat your frying pan to medium heat, pour in the egg mixture, reduce heat immediately to medium low. Cover the egg with gouda cheese slices, then set the cover on the pan and let cook, checking frequently, until the egg is cooked through and the cheese is melted. I pushed in some of the edges of the egg to make it into a more manageable size for the sandwich.
- While the egg is cooking, cut 2 pieces of ciabatta about the size for half of your egg (or a large piece of ciabatta if you are making a ginormous sandwich), slice them horizontally and toast the bread, then spread the bottom half of the ciabatta with a generous amount of Pesto Rosso. Slide the egg on top of the Pesto Rosso and then add fresh tomato slices and the top half of the ciabatta bread.
This recipe was shared at Thursday’s Treasures, Full Plate Thursday, Friday Favorites, Fit & Fabulous Fridays, Weekend Potluck, Melt in your Mouth Monday, Totally Tasty Tuesday and Kitchen Fun Friday.
Tortilla soup is one of the most marvelous things in life. It’s got everything going for it: the lovely crunch of the tortilla chips, the oozy melted cheese, tasty Mexican flavors, the soothing comfort of a hot bowl of soup. Plus it’s great for your sinuses and your health and it’s so easy to make. It’s such a versatile soup too: it can be a nice vegetarian meal or starter, or you can add meat or seafood to it for a heartier soup. The other thing I like about tortilla soup is it helps use up those chips on the bottom of the bag that aren’t big enough for other uses (like dipping).
I made this simple soup without any meat, allowing the flavors of the tomato and the peppers to really shine through, but you can add meat if you like. I listed a whole bunch of things you could add to this soup if you want to change things up a bit.
Simply Spicy Tortilla Soup
- 2 teaspoons olive oil
- 3 cloves garlic, peeled and chopped
- 1/2 of a large onion, peeled and chopped (about 1 cup)
- 3 fresh garden tomatoes, peeled and cored (about 1 lb or 2 cups after they are pureed) … canned tomatoes work too
- 3 jalapenos, chopped (use more or less depending on how spicy you want your soup … you can substitute other peppers for the jalapenos too … use bell pepper for a milder soup, or a different hot chile pepper to vary the flavor)
- 2 cups chicken or vegetable broth
- 3/4 cup tomato sauce
- 1 teaspoon cumin
- 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- Baked or fried tortilla chips (or strips)
- Shredded Mexican and/or queso fresco crumbles
- Cilantro leaves
- Optional add-ins:
- sautee with the onion/garlic: celery, carrots, zucchini or other veggies
- add with the tomatoes/peppers: chicken, pork, shrimp, crab, avocado, lime juice, cooked corn, cooked beans, hominy
- Heat a medium saucepan over medium heat. Once the pan is hot, add the olive oil and swirl it around, then the chopped onion and garlic. Sautee until the onion is very soft and translucent.
- Pour the tomatoes (with juices) into a blender and blend till smooth. Add them to the pot along with the jalapenos, broth, tomato sauce, and seasonings. Reduce heat slightly and allow the soup to simmer for about 15 – 30 minutes, stirring occasionally, to allow the peppers to cook and the flavors to meld.
- To serve: pour the hot soup into bowls, sprinkle with tortilla chips and cheese, then cilantro and avocado (if you like).
This recipe was shared at Totally Tasty Tuesdays, Newlyweds Recipe Linky, Cast Party Wednesday, Full Plate Thursday, Kitchen Fun Friday, Weekend Potluck, Lifeologia’s Birthday Party Potluck, Fit & Fabulous Fridays and All my Bloggy Friends.