As someone who loves to dine out, perhaps that is true, but really, who likes to (or even has time to) cook every single day and then clean up and blog and work fulltime? Well, I am not ashamed to admit that I don’t cook every single day.
But my husband seems to think otherwise. Just the other day I overheard him talking to his friend about my blog…
his friend: Man, you are so lucky, you get to eat all those dishes Nisha makes.
hubby: Yeah, but she’s a moody cook, she only cooks when she feels like it. She likes to review food more than cook it.
his friend: Man, I still don’t feel sorry for you. If you get to eat every single dish she has ever made for her blog, you are one lucky guy.
hubby: Yeah, I guess. <chuckles, but doesn’t really think so>
My reaction to their conversation… <pardon me while I roll my eyes> My husband has such a tough life!
Well, here’s a dish my husband loves and one I’ve made oh about a dozen times and its just making it to the blog, imagine that. A tartine where I combined Italian and Greek flavors… homemade fresh basil pesto, creamy hummus, sautéed tomatoes in olive oil with a touch of oregano.
Make this. ASAP! You won’t be sorry! I’m a Food Critic, remember?
NUTRITION: Tomato is a good source of Vitamin E and is a very good source of Fiber, Vitamins A, C, and K. Pesto is an excellent source of Vitamin K, Omega 3 Fatty Acids (if using walnuts) and a very good source of Iron, Calcium, and Vitamin A. Hummus is a good source of Fiber, Protein, and Omega 3 Fatty Acids.
Keep in mind however, both Pesto and Hummus are made with olive oil, and although olive oil is good for you, it is still a fat and should be eaten in moderation. For a healthier option, make your own! Pesto (use this recipe). Hummus (use this recipe).
INGREDIENTS (for 2 to 3 servings or a great appetizer):
- Extra Virgin Olive Oil Garlic Infused – 1 tbsp
- Salt – to taste
- Black Pepper – to taste
- Tomatoes – 2 (slightly thinly sliced)
- Oregano – 1/3 tsp
- 100% Whole Wheat Bread – 4 slices (toasted until crispy)
- Pesto – enough to spread on toast (use this vegan recipe & freeze for later)
- Trader Joe’s Tuscan White Bean Hummus – enough to spread on toast
1. Here are your main ingredients.
2. Start by slicing tomatoes, not too thin, but not thick either, just the right size.
3. Heat a pan on medium to high heat (dial #7), once hot, add extra virgin olive oil (garlic infused preferable).
4. Place the sliced tomatoes and they will begin to sizzle. Allow the tomatoes to cook up for about 5-6 minutes.
5. In the meantime, place 4 slices of toast in the toaster. Toast until crispy.
6. Once the tomatoes are done, season with salt and black pepper to taste.
7. Flip. Notice the tomatoes blackened, this adds a TON of flavor.
8. Now season the blackened side with salt & black pepper to taste, plus a little bit of dried oregano. Don’t go overboard with the oregano since it is potent. Allow the tomatoes to cook for about 5 minutes on this side as well.
9. Once done, turn off the stove. This is what you should have.
10. Check on the toast.
11. Slice into triangles if you are serving the tartines as appetizers, or leave the toast as is.
12. Begin by spreading pesto on the toast. I make my own pesto (this recipe) and freeze it, you can always buy pesto.
13. Followed by creamy hummus on top, love Trader Joe’s Tuscan White Bean Hummus or use your favorite brand, or homemade works too.
14. Top with sautéed tomatoes. Drizzle some Extra Virgin Olive Oil on top if serving as an appetizer and if fat is not an issue. Serve immediately.
TELL ME: Are you a Food Blogger? Does your significant other believe you only cook for your blog? If so, how do you defend yourself? For the rest of you… regardless of whether you have kids or not, do you cook daily?