Spicy Tomato Vinaigrette Recipe

Where are all the spicy salad dressings?!

I can’t believe I have to even ask this question but seriously, how is this not already a thing? The shelves at grocery stores are stocked with duplicate versions of the same old same… Caesar, Italian, Blue Cheese, Ranch, Balsamic, etc… Just kidding! There’s no “et cetera” because that pretty much covers it. There is very little creativity in the dressing and vinaigrette departments and it high time that changes. My taste buds crave something new and exciting to keep my daily salads from becoming sad salads. Salad life needs to be kept interesting for me or they fade from my diet and get replaced by some garbage food, offering all the thrills without any nutrition. Funky Fusion anyone? The best potato chip flavor ever! This is not up for debate…;)

What is up for debate however is hot sauce. So many opinions as people stand by their trusted favorites but as a life long lover of hot sauce, I’m game for all of them. Low on my list however is Tabasco. I know that’s going to bring out the haters but come at me! I’m not saying it’s a bad hot sauce. It’s just when it comes to complexity, Tabasco as a “sauce” is single noted. VINEGAR. The application of it as a hot sauce leaves me feeling like I’m just splashing my food with spicy wetness so it’s not my go-to. However, that’s up until I made the realization that Tabasco is an ingredient, not a condiment. It something you mix into other things, not a stand alone gal. Please note that I am referring to their original hot sauce, not the assorted varieties which do have a place in my heart. God know I love that green one!

Anyway, if you do want to throw down about hot sauces (or make potato chip suggestions) put them in the comments and we can get rowdy with opinions. In the mean time, make yourself this Spicy Tomato Vinaigrette. It’s a fresh kick for boring salads and an even better topping for vegetables. My favorite application of it thus far is sauteing peppers, onions, and mushrooms in it and throwing the whole mess of it over crispy fried eggs and greens. It picks up the picks up the zing factor and I suspect would make a great marinade for some seared tofu or meats. It also would make a great basting agents for the grill.

Enjoy!

Ingredients

• 2 medium red tomatoes
• 2 1/2 TBSP red wine vinegar
• 1 tsp tabasco (or other prefered hot sauce)
• 1/4 cup olive oil
• 1 tsp salt
• 1/4 tsp dried tarrogon
• 1/8 tsp black pepper

Directions

1. Roughly chop the tomatoes and place in a food processor.
2. Pulse tomatoes until pureed.
3. Place a fine mesh strainer over a bowl and pour in the pureed tomatoes.
4. Using a wooden spoon or rubber spatula, press the solids into the strainer helping to extract all the juices. (Roughly 1/2 cup.)
5. Discard the solids.
6. Add the other ingredients to the bowl and whisk.
7. Transfer to a bottle or jar and store in the fridge.

*Makes about 1 cup.

3 Cheese Frittata With Cauliflower And Mushrooms

It seems like it has been weeks now since my dad has eaten anything other than bananas, ice cream, and peanut butter and jelly sandwiches. His teeth are so sensitive that no matter what I make, he's not interested and with each passing day I worry about his declining weight and lack of nutrition.  I have been searching recipes high and low.  Soups, purees, etc... He's just losing interest in eating and I'm losing confidence in my cooking.  Insert this frittata and together we both stumble a few steps forward.

Slice of nutrition.

Ingredients

• 1/2 head of cauliflower, chopped
• 6 eggs
• 4 crimini mushrooms, medium diced
• 1/4 cup milk
• 1 tbsp ricotta cheese
• 1/4 cup grated parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese, divided
• 3 tbsp chopped chives
• 2 tbsp dijon mustard
• 2 tsp paprika
• 1 tsp oil or butter (or more if needed)
• salt & pepper to taste

Directions

1. Position an oven rack in the center of the overn and preheat to 357 degrees F.
2. Place the caulifower in a pot covered with water and boil for 4 to 5 minutes until it's soft but holds its form. Then strain and pat dry.
3. While the caulifower is boiling, stir together the eggs, milk, mustard, and paprika in a large mixing bowl.
4. Next, stir in all the ricotta and chives.
5. Add half of the parmesan and mozzarella and mix well to thoroughly combine.
6. On the stove-top, heat an oven-proof pan on medium-high and add the oil or butter.
7. Saute the mushrooms until they brown and release their liquid.
8. Add the cauliflower, to the mushrooms and continue to saute.
9. Allow the cauliflower to brown, then add the egg mixture, patting down the cauliflower so it's evenly distributed without stiring up the bottom.
10. Scatter the left-over parmesan and mozzarella cheese over top and place in the oven for 12-15 minutes until the center is set.
11. Let cool for 2-3 minutes before slicing into wedges.

Finally we have a food breakthrough.  Hopefully there are a lot more recipes to come!