Tag: Tomatoes

Tomato and Chive Yogurt Scrambled Eggs

Tomato and Chive Yogurt Scrambled Eggs

0 WW SmartPoints

Last post for a a couple of weeks. The blog, Dave and I are going on vacation. See you soon!

QUESTION: How many eggs do you eat in a week, Alyce?

ANSWER: As many as I can!! (Not really.)

It seems every year there’s a new answer to the old egg question, “How many eggs should I eat each week?” Just like several other questions about diet and health, this can be a confusing one. I refuse to let it be.

Continue reading “Tomato and Chive Yogurt Scrambled Eggs”
Shrimp Ratatouille

Shrimp Ratatouille

Occasionally necessity really is the mother of invention. A couple of containers of late summer ratatouille still in the fridge wondering if I’d forgotten them. (I hadn’t. That stuff’s pure gold.) Raw shrimp on sale at the store that jumped into my cart. A lonely sauté pan on the stove. An empty tummy.

Continue reading “Shrimp Ratatouille”
Cheesy Eggs on Marjoram Mushrooms

Cheesy Eggs on Marjoram Mushrooms

There are matches made in heaven. Just exactly what does that mean, anyway? While you might be thinking about you and your partner; I could be thinking about Dave and me…

Continue reading “Cheesy Eggs on Marjoram Mushrooms”
Tomato-Chickpea Salad

Tomato-Chickpea Salad

If the goal of feeding folks in the summer is to keep the cooking and the heat at a minimum, I’m in. As my friend Jodie says, “I turn into a troll when the temperature gets above 65 degrees F.” Even it it’s not terribly hot outdoors — or is, in fact, lovely — my house seems to turn into a hot box on June 1 every year. Of course that’s just one reason Americans grill (the contemporary version of the separate summer kitchen) and eat outdoors anytime we can. The other is we’re inordinately attached to kicking back for three months every year. Or we say we are anyway.

Continue reading “Tomato-Chickpea Salad”
Salmon on Ratatouille

Salmon on Ratatouille

Ah, summer.  Oh, oh:  ratatouille!

 ra· ta· touille
[rat-uhtoo-ee, twee; Fr.ra-tatoo-yuh]


a vegetable stew of Provence, typically consisting of eggplant, zucchini,onions, green peppers, tomatoes, and garlic, served hot or cold.


I loved the movie (Ratatouille).
Also “The Big Night”
And “Babette’s Feast”
Try them.   Food movies. Sigh.

Continue reading “Salmon on Ratatouille”

Spiked Gazpacho with Crab

Spiked Gazpacho with Crab

It’s a drink, it’s an appetizer, a first course, a meal, or all of the above. Definitely cool and summer stunning in chilled, heavy on-the-rocks glasses with a crostini side-car, this Spiked Gazpacho with Crab would eat happily out of small bowls, coffee cups, wine glasses, or … …

Continue reading “Spiked Gazpacho with Crab”

Tomato and Basil Omelet — A Good Reason to Garden

Tomato and Basil Omelet — A Good Reason to Garden

IMG_0491 2

 The blog, Dave, doggies, and I are on vacation for a bit. See you soon!

Omelets are the perfect example of,

If at first you don’t succeed, try, try again…

Only you can eat the sad-looking/happy-tasting evidence over..and over…and over. No matter what, you’ll have breakfast, lunch, or dinner in under a couple of minutes because omelets are perfect for any meal and maybe especially so during hot muggy summer days. They’re also inexpensive, healthy, full of protein, and encourage creative invention.  Leftover chicken and cheese? Stuff that in your omelet. A bit of salsa along with a half piece of grilled zucchini? There you go.  Nothing at all but parsley? You have an herb omelet. Not even a sprig of parsley, but a tablespoon of sticky jam at the bottom of the jar? That, too, makes for a tasty omelet filling.

Continue reading “Tomato and Basil Omelet — A Good Reason to Garden”

Pork and Mushroom Stew–For Bev

Pork and Mushroom Stew–For Bev

In most homes in the United States, if you mention, “stew” for dinner, you’re probably talking about beef stew. In Ireland, you would most likely be about to chow down on lamb stew–a dish I often saw on menus during visits to Ireland, though I never saw Corned Beef and Cabbage at all.

Continue reading “Pork and Mushroom Stew–For Bev”

Tomato-Carrot Soup

Tomato-Carrot Soup

What is it about soup? I might define it as: A powerful liquid food adaptable to most any food situation or mealtime, including dessert. A comfort food to most people, it is also a food to cure illness and to inspire music and literature. Do you remember the Maurice Sendak song/book “Chicken Soup with Rice?”
If you’re “in the soup,” you’re what? You’re in trouble. If you “soup up” anything, you’re making it more powerful; if you go from “soup to nuts,” you’re going from beginning to end. Nuts have not been the end of a meal at my house ever, but I somewhat vaguely remember my colonial culinary history, where the tablecloth was removed for the dessert course which might be or include unshelled nuts.
Up next in the blog is a simple, yet incredibly tasty soup I made out of on-hand ingredients to preface a meal of steak with oven-browned potatoes accented with burnt onions and roasted asparagus. If your meal is easy and nearly instant, as was this, what a good time to make a first-course soup. Get ready for, “Oh, you made SOUP?!”
Bowls: I served this soup in small, square off-white china bowls made by Mikasa; these bowls could be used with almost any everyday dishes or china and I bought them just for first-course soups. At one time, many china patterns were available with “cream soup” bowls, which were tiny bowls with small handles on each side that typically had matching saucers. Now available mostly in antique or consignment shops, we must buy our china there or improvise. Lotus bowls are mostly too small and the typical bowls that come with dishes today are for cereal, green salad or chili.
Wine: If you’re having a separate wine with a first course, by all means serve an Italian Falanghina or a Spanish Albarino. An un-oaked Chardonnay might be a dog that would hunt here. We made do with a California Petite Syrah we were having with the steak—and loved it, but could imagine a light Italian red as well if you’re an only-red-wine-drinker.
For a soup/ sandwich meal: Grill Swiss, Gouda or Brie on ciabatta.
Bread for first course: This soup is lovely with a salt and pepper and/or parmesan crostini; I include directions.

Tomato-Carrot Soup

  Serves 4 as a first course or 2-3 as a main course


  • 1 tablespoon salted butter
  • 3 medium carrots, peeled and minced
  • 4 celery stalks, trimmed and minced
  • 1 medium onion, minced
  • 5 cloves garlic, minced
  • 1/4 cup parsley, chopped finely
  • 1/4 cup fresh basil, chopped finely
  • 1 15 ounce can tomatoes
  • 3 cups low sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup feta cheese, crumbled (garnish)


  • 4 slices baguette
  • 2 teaspoons olive oil
  • 4 teaspoons freshly grated Parmesan, optional
  • Kosher salt and freshly ground pepper


In four-quart saucepan, melt butter and add carrots, celery and onion. Sauté five minutes, adding garlic half-way through. Stir in fresh herbs and tomatoes, breaking up tomatoes with fork or knife. You could food-process the tomatoes beforehand if you’d like. Cook briefly, one-two minutes to marry flavors. Add broth and salt and pepper. Bring to a boil; reduce to simmer until veggies are tender, 10-15 min. Add extra broth or water if soup becomes too thick. Check seasoning. Ladle into small bowls and pass feta cheese at table. Serve w/ salt and pepper crostini.Crostini:
Drizzle baguette slices lightly with olive oil. Sprinkle with kosher salt, freshly ground pepper and/or grated parmesan cheese if desired. Bake at 350 F on a cookie sheet about 10 minutes or until toasted through.

{printable recipe}

Sing a new song,