Saturday, July 18, 2015

Caprese Egg White Scramble


We're in the thick of it: summertime!

I love summer, you have to love summer if you want to be a human. When summer rolls around I become obsessed with all things summer produce--cherries, for one. Tomatoes, for another. And with tomatoes comes my unstoppable summer obsession: CAPRESE SALAD.


If you follow me on instagram, you'll see that I recently started having caprese salad for dinner. I went to the store, uninspired to cook anything in sweltering heat, and came away with a big vine-ripened tomato and a fresh mozzarella ball (OK FINE I GOT TWO) along with a big bundle of fresh basil. A french baguette for the side made perfect sense.


Cut to a few days later and I still had quite a bit of fresh mozzarella begging to be used. That's when I came up with this delightful Caprese Egg White Scramble. A perfectly light but fulfilling breakfast that is satisfying and bursting with fresh summer flavor.


I started with a couple of cherry tomatoes (which I grew - ON MY PORCH! That's right. My very own tomato plant is proving quite lucrative). The tomatoes are sauteed in olive oil with fresh garlic, salt and pepper. Egg whites join the party as the tomatoes begin to burst. Fresh mozzarella, cut into small cubes, becomes melted and stringy throughout the scramble. Italian seasoning and red pepper flakes give our taste buds a kick. Fresh basil and a few drops of balsamic reduction, because what is a caprese salad with basil and balsamic?


Enjoy this scramble with a slice of whole wheat toast on a slow Saturday morning. I'd eat it for lunch or dinner, too - it's THAT good!

Caprese, previously: Caprese Pasta Salad

Here's what you need for Caprese Egg White Scramble* (Print Recipe!)

4 quartered cherry tomatoes
1 glove garlic, minced
2 egg whites (or about 6 tablespoons liquid egg whites from a carton)
2 slices fresh mozzarella, diced
1/4 teaspoon Italian seasoning
red pepper flakes, salt and pepper to taste
Fresh basil and balsamic glaze for garnish

Here's what you do

Heat 1 tablespoon olive oil in a pan over medium heat. Add the tomatoes and season with salt and pepper. Cook for 1-2 minutes, until just starting to burst, then add the garlic. Cook for 30 seconds, stirring constantly to prevent burning.

Turn the heat down to medium-low and add the egg whites. Cook untouched for about one minute then add the mozzarella, Italian seasoning, red pepper flakes, salt and pepper. Stir together until well combined. When the egg whites start to brown slightly and the mozzarella is melted, the scramble to ready to serve. Top with basil and balsamic, and enjoy with toast.




*Gas Stove Girl Original Recipe
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Wednesday, July 8, 2015

Pork Tenderloin with Fire Roasted Red Pepper Sauce


Given the choice, in my next life, I would be a hammerhead shark. First of all, how AWESOME would I look? I'd have impeccable eye sight, and I'd be quite nimble. Fresh seafood for dinner every day doesn't sound like a bad deal. People would admire me as much as they feared me. Mhmm. The dream.


While these are all reasonable thoughts to have during Shark Week, one thing that would NOT rock about being a hammerhead shark would be lack of THIS delicious meal in my life. In my belly, all day.


Pork Tenderloin with Fire Roasted Red Pepper Sauce is a simple dinner that is dressed to impress. This sauce -- oh baby! -- it is smokey and slightly sweet, the perfect compliment to a perfectly roasted pork tenderloin, golden brown on the outside and juicy on the inside.

I love pork as an interesting alternative to chicken. You can get a lot of pork for not a lot of bucks, which is a huge plus! With a pork tenderloin, my favorite preparation goes something like this: season with salt, pepper, paprika and onion powder --> sear on all sides in a screamin' hot cast iron skillet --> roast in the oven until the inside temperature reaches 160 degrees.


Of course, I will never make a pork tenderloin again without this rich, delicious red pepper sauce. I poured it over my entire plate, self control is not an option here. I can't think of too many things I WOULDN'T slather in it! And isn't the color just gorgeous? I'm craving a big bite of this dinner just thinking about; time to put pork tenderloin and  roasted red pepper sauce on your dinner menu this week!


Monday, July 6, 2015

My life lately, as told by food

Hey, hi, howdy! Everyone have a good Fourth of July?! I'm still digesting. I should probably be doing some kind of detox or juice cleanse after eating all the burgers/sausages/cookies and drinking all the beers/wines/gin+tonics.

I have recipes that I want to share with you! Really yummy, tasty recipes. There are pictures on my camera and recipes in my brain but it feels like there is no time to bring it all together. It's no excuse! I know that! 

In the meantime I thought I would do a round-up of what my life looks like, in food. It's my way of showing you that yes, I still LOVE food and yes, it is still a big part of my life. So here it is! Everything I've been eating + growing + cooking! With a few cat and dog pictures for good measure :-)

WHAT I'VE MADE


I whipped up this roasted pork tenderloin with a fire-roasted tomato sauce and it. is. everything. This is absolutely a blog-able recipe and I hope to get it up by the end of the week!


These amazingly patriotic cookies are homemade lofthouse-style cookies with a light and fluffy homemade buttercream frosting. I used Wilton brand food coloring spray and red sand sprinkles to give these cookies a fun face-lift! They were the perfect dessert for those 4th of July cookouts.


These pretty cherry tomatoes came right from my front porch! I bought a single potted plant on a whim at Home Depot a few weeks ago and thought for sure it wouldn't live long enough for me to eat a single one. Boy was I wrong! Cherry tomatoes everywhere!!

WHAT I'VE EATEN


Wedding cake samples!! I, of course, chose the maximum number of samples possible. My favorites were vanilla cake with chocolate pudding and chocolate cake with cherry filling. My mom said I was boring for liking those best, but there is a reason those are classics!


Committee Boston is a new restaurant located in Boston's Seaport that features Mediterranean small plates and fabulous craft cocktails (notice the candied bacon garnish--my mouth is watering just thinking about it). I could not stop eating the dishes here! Everything was incredibly flavorful, fresh, and unique. I strongly recommend the zucchini crisps and the lamb pita pizza. The restaurant itself is spacious with a big bar and just-opened outdoor seating. I couldn't recommend it enough! 


Right near our apartment in Roslindale Village is a great local eatery called Birch Street Bistro. I had the grilled salmon with crispy shrimp. This shrimp was ADDICTING, I could have eaten a whole pound of that alone! Under the salmon was an equally addicting coconut cilantro sauce, which I could have eaten by the spoonful. Another gem in the greater Boston area that I would strongly recommend!

PET PICS FOR GOOD MEASURE


Star was EXHAUSTED after all the Fourth of July excitement! She passed out as soon as we got in the car! Luckily, she didn't react strongly to the noise of the fireworks and was able to stay outside with us while we watched them.


Dot continues to rule as the king of the castle. Here he is giving me his best "Judging You" face. He's the most photogenic creature on the planet (a totally 100% unbiased opinion)!

What are you eating or cooking that has you excited?! Leave a comment below!

Friday, June 19, 2015

Raspberry Gin Fizz


Let's call up our closest friends, fire up the grill and drink this fruity, summer cocktail.

This Raspberry Gin Fizz is bubbly and a bit sweet, and every bit boozy. This is the perfect house cocktail for any and every summer celebration. Put this cocktail in your biggest carafe or pitcher and get the party started!


I always recommend enlisting your most trustworthy feline to watch over the beverage...


It starts with every fruit you can think of. A combination of sliced oranges, grapefruit. lemons and limes along with raspberries and pineapple chunks are soaked in a pint of gin lemon juice and a bit of water then chilled for a few hours--fruit infused booze is great booze after all!


For that great fizz, just before serving, pour in club soda and a whole bottle of champagne. Don't forget the sweet and wonderful Chambord for the perfect hint of sweetness. Pour into glass filled with a bunch of ice. Put on your sunglasses, sit back. relax and enjoy the summertime! {Drink Responsibly!}


Friday, June 12, 2015

Turkey Zucchini Meatballs with Pesto Pasta


I need to talk to you guys about these meatballs, on account of they are out of this world!


I don't have a very long history of meatballs here on Gas Stove Girl (but these Greek meatballs and mozzarella stuffed ones are glorious), but these Turkey Zucchini Meatballs will be a regular in our dinner rotation. They are light yet perfectly filling and chock full of good flavor.


Unlike most turkey meatballs you've had before, these meatballs are JUICY, not dried out and dull. The secret, as you may have guessed, is shredded zucchini. The zucchini is the perfect complement to lean ground turkey, whole wheat breadcrumbs, crushed garlic, grated parmesan cheese and fresh chopped parsley. I cook these in my cast iron skillet, as this gives the meatballs the perfect golden brown crust. They are finished in the oven until juicy meatball perfection is achieved. Doesn't this golden brown sear make your mouth water?!


LOOK AT IT!


These are a perfect summer appetizer - I'd serve them with a cool greek yogurt dipping sauce - but last night, Cory and I enjoyed these with whole wheat pasta tossed with fresh made pesto. We both devoured our dinner, and I suspect I'll get a request to make this dish again sometime soon!

Sunday, May 24, 2015

Steak and Ramen Salad with Peanut Dressing


HEY HI HOW YA DOIN'?

Want a big bite of this pretty, colorful tasty salad? I would love some. This salad is fresh, filling, and full of bold flavors.


I'm not sure if I've mentioned this before, but I am 100% obsessed with peanut butter. I could eat peanut butter with any meal, any time. One of my current obsessions is fresh spring rolls with spicy peanut dipping sauces. This salad is a bit of a spin on a deconstructed spring roll.

Crispy crunchy romaine lettuce, purple cabbage, cucumbers, edamame, carrots and celery are an essential place to start. Juicy grilled steak gives this salad some oomph. Sesame peanut dressing is the grand finale - creamy with a little bit of tang and spice. This is the dressing to end all dressings. In fact, this salad is so delicious and wholesome, you won't even feel like you're having a salad. Yes, it is THAT satisfying!


OH did I mention that we are going to crumble up a bit of uncooked ramen noodles and sprinkle them on top of the salad? Well, we are. And it's fantastic.


P.S. Sorry about the quality of these photos. I really wanted to share this recipe with you but my good camera's battery was exhausted! These are straight from my iPhone. This meal is worth it though - trust me!

Tuesday, March 31, 2015

Vegetable Lasagna Rolls


Lasagna is a classic comfort food that can put a smile on just about anyone's face. I'm already smiling, and my mouth is watering!

It is warm, and gooey, and cheesey and delicious.


For a fun and fresh twist on regular lasagna, I whipped up these tasty little lasagna rolls for dinner one night, and I'm not sure if we will ever go back! 


Rather than layering the lasagna, and the ricotta cheese, and the mozzarella cheese, and the sauce, we are going to roll up the ricotta in the lasagna noodles, arrange them in a baking dish on top of a homemade, veggie-packed sauce, top them with extra sauce and freshly grated mozzarella! Sure, it may be just as labor-intensive, but I love the perfect little packages of lasagna that are made with these lasagna rolls. 


You can also make this recipe low in fat by using whole wheat lasagna noodles, fat free ricotta, and fat free mozzarella. Complete the meal by serving alongside a fresh arugula salad. Yum! 

Lasagna rolls, previously: Goat Cheese and Spinach