That has to be one of my all-time favorite scenes: Cher slapping Nicholas Cage, twice even, and yelling “snap out of it!” in the movie Moonstruck after he proclaimed his love for her. So I had Cher come over and slap me around a few times and I’m better now. Really. I want to thank you all for your comments, emails, snail mail, and phone calls to cheer me out of my Winter Blahs. You all had some fantastic ideas on how to get out of the blahs. I have to say it is a bit warmer here now and that cheered me right up. I have even started to Spring Clean. Yucky, I know but then I am so pleased with the results.
I told you that I have been on a detox diet in which I have eaten fruits, veggies, legumes, nuts and seeds, rice, and chicken and fish. Let me tell you, the weight melts off like butter when I eat like this. I avoided all other meats, fried foods, dairy (except I did have yogurt for the probiotics), glutens, alcohol, caffeine, all sweeteners except steevia, chocolate, all processed foods, and all oils except olive. My four weeks is up and it is time to bring back some of the foods I love (pasta!) but I will do it in moderation. The perks from doing this is that I have lost weight, my skin has cleared up, zippo headaches (this is huge), and I do not feel bloated, oh and I have pretty good energy. Which leads me to a recipe that I love. It seems I have found ways to enjoy vegetables to the max by trying different cooking techniques to make them shine. No overly boiled, bland veggies here folks.
This is the best way to perk up a tasteless winter tomato for your salad or a simple side dish. The tomato flavor is concentrated, sweet, and the garlic on these is killer. And you should have smelled my house while these were roasting. Drool.
Roma Tomatoes- as many as you want
fresh cracked black pepper
fresh garlic, sliced thinly
Preheat your oven to 250°. Line a jelly roll pan with foil and spray with a non-stick spray. Slice the tomatoes in half long ways and dig out the seeds with your fingers, discarding the seeds. Place the tomatoes, flesh side up on the foil. Drizzle with vinegar then oil, sprinkle with salt, pepper, and sugar-just a little, and top with the sliced garlic. Roast for 2 hours. Serve as a side, in a salad, over favorite meat, or tossed in pasta.