“Eat Outside Day “Recipes for San Diego 6 TV segment
This morning Friday August 31, It was ” Eat outside Day”. I was at San Diego 6 news TV studio as a guest and I showed how to make a yummy salad and a few ideas for pairing with it.
Click here to see the TV segment :San Diego 6 Living
Below are 3 Recipes from Pack a lunch, used for San Diego 6 TV segment. Pictures from Tia Black.
Bon Apettit!
3 RECIPES
Tuna in Tomato
Pep time 10 minutes
Makes 8 stuffed tomatoes
Gluten free
¼ cup canned to tomato in olive oil, Drained
8 pearl or small Roma tomatoes
1/3 cooked quinoa
Pinch salt and pepper
1 Tbsp olive oil
1 tsp lemon juice
1. Cut tops off each tomato with a paring knife, reserving for setp (optional). Spoon out seeds and pulp.
2. In a bowl , mix tuna, quinoa, salt, pepper oil, and lemon juice.
3. Fill each tomato with quinoa mixture. Cover with toato top if desired.
4. Refrigerate until ready to eat
Gateau au yogurt (yogurt cake)
Prep time 10 minutes
Hands off cooking time 35 minutes
Cup plain whole milk yogurt such as plain Cream line yogurt
2 Large eggs
1 cup sugar
1 tsp vanilla extract
1/3 cup vegetable oil
2 cups all-purpose flour
1 ½ tsp baking powder
Pinch salt
1. Preheat oven to 50 F
2. Lightly oil and flour an 8 or 9 inch round or square cake pan
3. In a large mixing bowl, combine eggs, yogurt, sugar, vanilla and oil.
4. In another bowl, sift flour, baking powder, and salt. Add flour mixture to yogurt mixture and mix until smooth. Pour batter into prepared cake pan.
5. Bake for 30/35 minutes until top is golden brown and knife inserted near center comes out clean. Let stand for 10 minutes, then transfer onto rack to let cool.
Pancetta and ham quiche Lorraine
Prep time 5 minutes
Hands-off cooking time 30 minutes
Makes 4 mini quiches
2 Tbsp Pancetta Cubetti (pancetta mini cubes)
1 Tbsp olive oil
1 Sheet frozen pie crust thawed
2 slices Rosemary ham shredded
½ cup low fat 2% milk
¼ cup heavy cream
5 oz Cheddar gruyere cheese or regular cheddar grated
Pinch black pepper
1. Preheat oven 375
2. Cook and stir pancetta in oil for 5 minutes ( if using nonstick pan oil is not necessary)
3. Drain on paper towel set aside
4. Divide pie crust dough in parts and roll each into a 6 inch circle, using rolling pin.
5. Arrange pancetta ham on bottom of each quiche crst. Beat eggs, stir in mik, cream, cheese, and pepper. Portion misture into crusts.
6. Bake for 20-30 minutes until top is golden brown and a knife inserted near center come out clean.
