Tag: tomato

No-time-dinner and almost empty fridge

It is often that around Thursday the fridge starts to be empty because I shop mainly my fresh fruits and vegetables in the country on weekends. Adding a few dinners out for work and a busy schedule, I couldn’t refill at the local shops in Koganei, so I must say that it happens that I arrive home with pretty much nothing to eat and the only option is the little supermarket round the corner. Not too bad but not too great either. It ended up in cooking a tomatoes andbasil  pilaf. Boiled some rice, then in a frypan with olive oil add some roughtly cut tomatoes and basil leaves, salt, pepper, in a circle in a plate, and ready!!! If you have leftover of rice it’s even faster! If you want to top it with some parmegiano perfect!

New onion vegetable sauté and seeds



Spring is in the air!!! Sunny days are getting a little warmer, in a week daffodils have sprouted everywhere in the garden and new vegetables start slowly to appear. It starts first with onions. They are so sweet and with a taste that is so much the annunciation of warmer days that I love them!!!
This morning there were plenty of new onions at the coop and I bought several and decided to prepare some vegetables sauté with some seeds.
In a wok I put a little of olive oil, peeled and cut in big chucks one new onion, add one carrot cut in sticks, later I added brocoli, small tomatoes cut in halves, sunflower seeds, salt and pepper. Separately I boiled a mix made of some lentils, barley etc…
Once cooked I mix everything in the wok with a little more olive oil, just before serving.




Lunch at home

With Prunellia at home it means a lot of going out for dinner, little sleep, and busier than usual so for lunch I need my dose of cereals, fresh vegetables and home cooking. Today I prepare a mixture of cereals, with one egg and cheese that I bake in a frypan in circles, accompanied by grilled leek, shiitake and tomatoes, a little of olive oil and laurel. A power balanced lunch to get a lot of work done this afternoon!

Even faster fix for dinner: tomato-carrot-chick pea raggu

This is the end of the year at the university and it is a busy time for both professor and students. Recently, I’m coming back home later and later in particular because this no excuse not to go to the gym. Last night after my pilates class I needed a very quick fix for dinner so that it allowed me to have some time to prepare the apartment for my sister’s visit later this week (yes! Prunellia is flying to Tokyo very soon!).

Chick peas are really handy when it comes to prepare something in 5 minutes! Dinner menu tonight: tomato & chick peas raggu with carrots.
I first roughly cut tomatoes and cooked them in olive oil, add laurel, ginger, carvi seeds, salt and pepper and small carrots halved. 

I left it on low heat, time to do the other tasks I had to do. Then once ready to eat I added a can of drained chick peas and served with baby leaf salad, olive oil and linen seeds. Delicious, warm and slightly spicy!



Chandeleur

Today is French “crepe day” called Chandeleur. I’m not sure I’m gonna make any tonight because I’ll be back from work quite late tonight. Yet I cook crepes and pancakes very often recently and in many different versions: changing the flour type, egg/no egg, milk/water…
This recipe is one I like to prepare for myself when I manage to have lunch at home.
I use a mix of chesnut flour and of corn starch, some baking powder, one egg and a bit of water to make the dough for the pancake. I baked it in olive oil in a small fry-pan on one side only, thick enough and covered the top side with 1/2 fresh mozarella, 1/2 fresh large very riped tomato. Seasonned with thyme, salt and pepper. And ready to eat in less then 10min!

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