Tomato Basil Scramble

I spend the first half of Passover with my sister and her family in Dallas. Her in-laws have a sheep farm where they also raise chickens, and we took a trip up there to visit. And brought back some beautiful eggs my nephews collected that morning!

If you've never had a farm-fresh egg, I highly suggest you do. The yolks are a richly dark yellow, almost orange, and the flavor--well, it's worlds above store-bought.

For breakfast the next day I made myself this tomato basil scramble. Vine ripened tomatoes + fresh basil + farm-fresh eggs = WOW.

Tomato Basil Scramble

Ingredients:

1 tsp olive oil
1 small shallot, sliced thinly
1 vine-ripened tomato, chopped
2 eggs, beaten
1/4 tsp salt
pinch of black pepper
4 basil leaves, chopped

Directions:

1. Heat oil in small skillet and saute shallot until soft, 3-4 minutes. Add tomato and cook 2-3 minutes more.
2. Combine eggs, salt and pepper and add to skillet, then sprinkle basil on top. Stir and cook until done to your liking (you could also do an omelet).

Variations:

• Add some sliced mushrooms in step 1.
• Sprinkle in a little cheese.
• Experiment with other herbs like dills, cilantro or chives.

The cost: <2.00

Citrus-Dressed Snow Pea & Tomato Salad

I had dinner at a friend's place a few weeks ago and was asked to bring a salad. I had originally planned on a Romaine lettuce salad, but my lettuce was yucky so I had to improvise. Evaluating the veggies I had on hand (I had already been to TJs once that day), I decided on a citrus-dressed snow peas & tomatoes salad w/ navel oranges.

Note: Segmenting a orange isn't too difficult, but it does make salads look really classy. Here's a nice little demo.

Citrus-Dressed Snow Pea & Tomato Salad

Ingredients:

2 navel oranges
1 bag snow peas
4 Roma tomatoes, chopped
2 scallions, chopped
1 tsp orange zest
2 Tbsp red wine vinegar
1 tsp agave
1/4 tsp sea salt
1/4 tsp garlic powder
pinch of black pepper

Directions:

1. Segment both oranges, placing pieces in a salad bowl with snow peas and tomatoes; take what's left of the orange (center and membrane and such) and squeeze the juice into a small bowl.
2. To the orange juice, add remaining ingredients, whisking to combine. Pour over veggies and serve.

The cost:
snow peas: 2.49
oranges & tomatoes: 3.00
other ingredients: <1.00

Grand total: $6.49; serves 6-8

Shakshouka

Last night, AK made me something for dinner I had never before even heard of: Shakshouka. A popular dish in Israel, shakshouka is a North African dish of eggs poached in a mixture of onions, peppers, tomatoes and spices.

It was, in a word, delicious (and I'm not just saying that :)). It's also pretty cheap, considering you can serve it over toast or pita for a very filling meal.

Shakshouka

Ingredients:

1 onion, chopped
1 yellow pepper, sliced
1 tsp vegetable or olive oil
1 large can diced tomatoes, half drained
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp cumin
6 eggs
freshly chopped cilantro or chives (optional garnish)

Directions:

1. Heat oil in a deep saucepan and saute onion 4-5 minutes until soft and browned. Add peppers and cook 2-3 minutes more.
2. Add chopped tomatoes and spices to pan and stir to combine. Heat until bubbling.
3. Crack eggs and add to tomato mixture, ensuring they are evenly spaced around the pan. Using a fork, carefully stir tomato mixture around eggs so it mixes with the eggs whites and "there isn't any white, everything is pink" (a direct quote from AK). Try not to break the yolks.
4. Cover pan and cook 5-6 minutes until whites are solid and yolks are cooked to your liking.
5. Serve over toasted bread or pita (or in my case, with a side salad). Garnish with freshly chopped cilantro or chives.
   

The cost:

onion: .45
pepper: 1.29
tomatoes: 1.49
eggs: .99

Grand total: $4.22; serves 2-3

Heirloom Tomato & Basil Salad

I used to think that a tomato was a tomato, but the truth is different varieties can vary dramatically in taste and texture. I have become a big fan of heirloom tomatoes; they come in a myriad of colors, shapes, and sizes, and they always taste so fresh and delicious. They are a bit more expensive than regular tomatoes, but it's totally worth it.

I love combining tomatoes with basil; although it's more of a refreshing summer salad, I still like to make it year-round if I can find good basil.

Heirloom Tomato & Basil Salad

Ingredients:

1 container mini heirloom tomatoes (I like grape tomato size)
6-8 basil leaves
1 Tbsp rice vinegar
1 tsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

Directions:

1. Slice tomatoes in half, or if you are using larger tomatoes, into bite-sized pieces.
   
2. Wash and rough-chop the basil.
   
3. In a bowl, whisk together vinegar, oil and spices. Add tomatoes and basil and stir to coat.
4. Refrigerate at least 1 hour before serving.

The cost:
tomatoes: 3.29
basil: 1.99

Grand total: $5.28; serves 4-6

Pantry Raid: Ratatouille

My friend RSC has a sick baby and no husband for a few days, so I went over last night to help her out. While the baby was sleeping we decided to make dinner from whatever was on hand. We ended up with an eggplant, some mini peppers and tomatoes, half an onion and some sriracha. At first I suggested we make a frittata (baked omlett) with all of the veggies, but then got the idea to do a ratatouille. We served it over quinoa and finished it with a sprinkle of salty feta which totally brought the whole dish together. It came out a bit too spicy for RSC's liking, but all in all it was a pretty successful pantry raid :)

Note: We made this with a cast iron frying pan. Cast iron adds a rich flavor to any dish; I have yet to purchase one but am definitely thinking about making the investment.

Ratatouille

2 Tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced fine
1 eggplant, cubed
1 cup chopped peppers sliced
3 vine-ripened tomatoes, chopped
1 14 oz. can diced tomatoes
1 tsp sriracha (or another spicy sauce)
salt and pepper to taste
1 Tbsp feta cheese

Directions:

1. Heat oil in pan and saute onions until soft and translucent, 5 min. Add garlic and cook 3-4 minutes more.
2. Add eggplant and peppers and cook 8-9 minutes until soft, stirring occasionally.
3. Stir in chopped tomatoes, canned tomatoes, sriracha and salt and pepper to taste.
4. Bring to a boil and cook down until juices from canned tomatoes have evaporated.

The cost:
onion: .25
garlic: .15
eggplant: 1.39
peppers: 2.19
fresh tomatoes: 1.29
canned tomatoes: 1.19

Grand total: $6.46; serves 4-6 over quinoa, rice or pasta

Burglar Supper: Tofu & Chickpea Stew

Last night's fare was what my mom liked to call a "Burglar Supper." After being away for the weekend, I got home from work too exhausted to think about grocery shopping but I still wanted to eat a good dinner. (Also, when I moved out I promised my mom I would never eat cereal and milk for dinner.) Hence, a Burglar Supper. The game: Stalk ingredient options in the fridge, freezer and pantry; pilfer; and throw something together. The results are usually pretty miraculous.

Last night was no exception. A survey of the pantry yielded a can each of fire roasted tomatoes and chickpeas (creamed corn too but couldn't make that one fit). A block of tofu, three slightly wilted scallions and 4 garlic cloves later, I was good to go.

The results: A richly flavored tofu & chickpea stew which I enjoyed over basmati rice with wilted arugula.

Tofu & Chickpea Stew

Ingredients:

1 cup white basmati rice
2 cups water
1/2 tsp salt
1 Tbsp. olive oil
4 garlic cloves, peeled
3 scallions, chopped
1 can chickpeas, drained and rinsed
1 can fire roasted tomatoes
1 block of firm or extra firm tofu, drained and cubed
salt and pepper to taste
1/4 bag pre-washed arugula

Directions:

1. In a small pot, combine water, rice and 1/2 tsp of salt. Bring to a boil, then turn down and simmer for 15-20 minutes or until done.
2. Heat olive oil over medium flame in mid-size saucepan. Add garlic cloves and scallions and cook until soft, about 3 minutes.
   
3. Add tofu and cook until just browned. Add tomatoes and chickpeas, and salt and pepper to taste. Stir to combine and heat through.
4. Remove about a cup of cooked rice and place in bowl. Stir in arugula and allow to wilt. Spoon stew over rice, eat and enjoy!
   

The cost:
chickpeas: .89
tomatoes: 1.49
tofu: 1.99
scallions: .30
garlic: .15
basmati: .40
arugula: .50

Grand total: $5.72, and it last me for three meals.