Delicious Sweet and Tangy Oven-Roasted Cherry Tomatoes

roasted cherry tomatoes
Oven-Roasted Cherry Tomatoes, (c) Debra Roinestad,
The Comfy Cabin, 2024

Discover the secret to making the perfect oven-roasted cherry tomatoes! They are quick and easy to prepare and will amplify any of your meals.

Roasted cherry tomatoes can be used in pasta dishes and salads. You can use roasted cherry tomatoes on avocado toast for an extra yummy breakfast, or pair it with an omelet. The possibilities are endless!

Store the leftovers in an air-tight jar in the refrigerator, and they will last for a week.

Ingredients

  • 2 pints Cherry tomatoes
  • Salt & Pepper
  • Olive Oil
cherry tomatoes
salt and pepper
olive oil

Instructions:

Preheat the oven to 400 degrees F.

Wash the cherry tomatoes and slice them in half.

Toss the tomatoes in a sheet pan with olive oil, about 4 tablespoons. Sprinkle salt and pepper generously.

Place the sheet pan on the bottom of your oven. Roast for 20 minutes or until tomatoes are soft. Note: I prefer using the bottom rack because the tomatoes will be crispy on the edges.

tomatoes in oven

Transfer the tomatoes on a serving plate and sprinkle extra salt and pepper. Add any of your favorite toppings if desired. Store left-overs in an air tight container for up to 1 week in the refrigerator.

Topping Suggestions:

Basil, garlic powder, rosemary, balsamic vinegar.

Oven-Roasted Cherry Tomatoes

Debra Roinestad -The Comfy Cabin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish, Snack
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 2 pints Cherry tomatoes
  • Salt & Pepper
  • Olive Oil

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Wash the cherry tomatoes and slice them in half.
  • Toss the tomatoes in a sheet pan with olive oil, about 4 tablespoons. Sprinkle salt and pepper generously.
  • Place the sheet pan on the bottom of your oven. Roast for 20 minutes or until tomatoes are soft. Note: I prefer using the bottom rack because the tomatoes will be crispy on the edges.
  • Transfer the tomatoes on a serving plate and sprinkle extra salt and pepper. Add any of your favorite toppings if desired. Store left-overs in an air tight container for up to 1 week in the refrigerator.
Keyword tomatoes
ripe red tomatoes poster
Ripe red tomatoes poster. Image in the public domain.
Debra Roinestad

Delicious Steak Tacos Vegan (Beyond Meat)

steak tacos vegan

Here is a lighter version of steak tacos to help start the New Year. Steak tacos (vegan) are plant based from Beyond Meat and are very high in protein (21 grams).

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Beyond Steak

Steak tacos vegan style are amazing and it takes no time at all to prepare. Plus, are packed with delicious flavors. This dish is versatile; you can add any combination of beans, diced onions, fresh cilantro, diced avocado, or salsa. Also, depending on your diet restrictions you can add some shredded cheese or vegan cheese. The great thing about this recipe is that you will have plenty of left overs.

tacos art

Ingredients

  • Olive Oil
  • Beyond Steak
  • Yellow Onion
  • Bell Pepper
  • Tortillas (Use your favorite brand)
  • Onion powder
  • Garlic powder
  • Cumin powder
  • Paprika powder
  • Salt & Pepper

Add your favorite toppings.

  • Cheese (vegan or dairy)
  • Greek yogurt
  • Fresh cilantro (chopped)
  • Salsa
  • Diced onion (chopped)
  • Beans
  • Avocado (diced)
  • Lime (wedge)

Instructions

Add olive oil to a large skillet. Chop and cook the onions over medium heat for about 5 minutes or until browned.

Add the chopped bell peppers and continue to cook for another 5 minutes. Then add onion powder, garlic powder, cumin, paprika, salt and pepper. Stir until well combined.

Add the entire package of Beyond Steak. Sear for 5 minutes. Serve with your favorite toppings. Also, rice is a great side dish with this recipe.

Vegan Steak tacos
(c) Steak Tacos Vegan, The Comfy Cabin, 2024

delicious tacos

Steak Tacos (Vegan)

Debra Roinestad (The Comfy Cabin)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican, tacos
Servings 6 people

Ingredients
  

  • 1 tablespoon olive oil
  • 1 package of Beyond Steak (Beyond Meat)
  • 1 small yellow onion (chopped)
  • 1 bell pepper (chopped)
  • 1 package tortilla (your favorite brand)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt & pepper to taste

Instructions
 

  • Add olive oil to a large skillet. Chop and cook the onions over medium heat for about 5 minutes or until browned.
  • Add the chopped bell peppers and continue to cook for another 5 minutes. Then add onion powder, garlic powder, cumin, paprika, salt and pepper. Stir until well combined.
  • Add the entire package of Beyond Steak. Sear for 5 minutes. Serve with your favorite toppings.

Notes

Add your favorite toppings.
  • Cheese (vegan or your favorite brand)
  • Greek yogurt
  • Fresh cilantro (chopped)
  • Salsa
  • Diced onions (chopped)
  • Beans
  • Avocado (diced)
  • Lime (wedge)
Keyword vegan, steak
taco art

Chicken & Shrimp Spanish Paella- A Holiday Favorite!

Chicken & Shrimp Paella
All Photos (c) The Comfy Cabin, 2023

Here is the perfect Holiday recipe that is easy to make and delicious! Spanish chicken and shrimp paella is a crowd-pleaser because of the tasty flavor of saffron (threads) that amplifies this dish to another level. Recently, I made this dish for a Holiday potluck and everyone enjoyed it.

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saffron

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Paella is a versatile dish because you can combine your favorite type protein and vegetables. For this particular recipe, I used chicken fingers, shrimp, chicken and sage sausage. Other protein options you might want to consider are grilled chicken, scallops, and clams. The possibilities are endless!

Ingredients

Here are the ingredients you’ll need for this recipe.

shrimp, chicken, sausage

Shrimps– Deveined, cleaned, and tails off.

Chicken Fingers-Sliced into small pieces. I used the entire bag.

Chicken Sausage– I used frozen Applegate chicken & sage sausage. Thaw and cut into small pieces. I used the entire box. Any of your favorite sausage will work perfectly.

Applegate chicken and sage sausage
green olives, capers, and sundried tomatoes

Green Olives-Use your favorite brand. I used the green olives with stuffed pimientos.

Capers-Adds a lovely salty flavor.

Sun-dried tomatoes-I love the sweet flavors of sun-dried tomatoes. I cut them into small strips. Grape tomatoes also work perfectly as a substitute.

white rice

White Wine -White Wine is perfect for a zesty flavor or you can substitute one lemon.

Tomato Paste-You can substitute your favorite tomato sauce if you don’t have any tomato paste in the kitchen pantry.

Chicken Broth-Another substitute that works well is beef or vegetable broth.

spices for paella

Spices: Salt, Pepper, Paprika, Garlic Powder & Saffron.

White Rice-Use your favorite brand of white rice. Feel free to use brown rice if you desire.

yellow onions

Yellow Onion-Chopped yellow onion works great with this recipe.

Instructions

Add olive oil in a large pot. Chop and cook onions until browned for about 5 minutes.

Add the prepped shrimps, cubed chicken fingers, and sliced chicken sausage. Cook for 3 minutes.

Add rice, with all the spices: garlic powder, paprika, saffron threads (2 pinches), salt and pepper. Continue to cook for 2 minutes.

Add 4 cups of chicken broth, tomato paste, and white wine. Gently stir.

Finally, add olives, sun-dried tomatoes, and capers.

How to make paella
Spanish Paella

Lower heat and cover your pot of paella. Cook for 25 minutes or until rice is soft.
Set aside on a cool burner to let rice paella cool down for 5 minutes.

Helpful Tips:

  • You can store the chicken and shrimp paella in the same pot for the next day. This process allows all the flavors to settle in more.
  • When reheating the paella add 1/4 cup of water or chicken broth so your rice won’t dry out.
  • Any extra left overs can be stored in an air-tight container and placed in the freezer for one month.

Chicken & Shrimp Spanish Paella

Debra Roinestad (The Comfy Cabin)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Spanish
Servings 6 people

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion-quartered and sliced
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 pinches saffron threads
  • salt & pepper to taste
  • 18 shrimps-deveined, cleaned, and tails off
  • 1 box chicken sausage-thaw and cut into small pieces
  • 1 bag chicken fingers
  • ¼ cup white wine
  • ¼ cup tomato paste
  • 2 cups white rice
  • 4 cups chicken broth
  • ¼ cup green olives-sliced in half
  • ¼ cup capers
  • ¼ cup sun-dried tomatoes

Instructions
 

  • Add olive oil in a large pot. Chop and cook onions until browned for about 5 minutes.
  • Add the prepped shrimps, cubed chicken fingers, and sliced chicken sausage. Cook for 3 minutes.
  • Add rice with all the spices: garlic powder, paprika, saffron threads (2 pinches), salt and pepper. Continue to cook for 2 minutes. 
  • Add 4 cups of chicken broth, tomato paste, and white wine.
    Gently stir.
  • Finally, add olives, sun-dried tomatoes, and capers. Lower heat and cover your pot of paella. Cook for 25 minutes or until rice is soft.
  • Set aside on a cool burner to let rice paella cool down for 5 minutes.
Keyword rice

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Drew Barrymore Cookware

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Baked Pears with Blue Cheese & Maple Syrup

Baked Pears with Blue Cheese & Maple Syrup (c) The Comfy Cabin, 2023

This recipe is easy to make and pairs well with almost any dish…no pun intended. 🙂🍐
Tender and juicy pears, baked with blue cheese, mixed nuts, and maple syrup are the perfect appetizer or dessert for these warm summer days. A great combination of sweet, savory, and salty that will leave you satisfied.

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Ingredients

Pears
Blue Cheese & Mixed Nuts
Maple Syrup

You will need three pears, blue cheese, mixed nuts, and maple syrup. Preheat oven to 350 degrees F. Lightly grease a baking dish so that the bottom of the pears won’t stick. Wash and cut pears in half.

Use a melon ball scooper and carve out the center of each pear.

Make sure you carve out plenty of room for the blue cheese and mixed nuts. Arrange the pears in the baking dish.

Use about a half cup of blue cheese and place into the space carved out of the pears.

Add a half cup of mixed nuts. I used salted mixed nuts and roughly chopped them. Place the nuts on top of the blue cheese.

Bake the pears for 10 -12 minutes. Remove from the oven and add 3 tablespoons of maple syrup over the freshly baked pears. Add a few more mixed nuts if desired.

Baked Pears With Blue Cheese & Maple Syrup

Debra Roinestad (The Comfy Cabin)
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Dessert
Servings 6 people

Ingredients
  

  • 3 pears
  • ½ cup blue cheese
  • ½ cup mixed nuts
  • 3 tablespoon maple syrup

Instructions
 

  • You will need three pears, blue cheese, mixed nuts, and maple syrup. Preheat oven to 350 degrees F. Lightly grease a baking dish so that the bottom of the pears won't stick. Wash and cut pears in half.
  • Use a melon ball scooper and carve out the center of each pear.
  • Make sure you carve out plenty of room for the blue cheese and mixed nuts. Arrange the pears in the baking dish.
  • Use about a half cup of blue cheese and place into the space carved out of the pears.
  • Add a half cup of mixed nuts. I used salted mixed nuts and roughly chopped them. Place the nuts on top of the blue cheese.
  • Bake the pears for 10 -12 minutes. Remove from the oven and add 3 tablespoons of maple syrup over the freshly baked pears. Add a few more mixed nuts if desired.

Debra Roinestad

Mediterranean Baked Salmon

Mediterranean Baked Salmon. (c) The Comfy Cabin, 2023.

Mediterranean baked salmon is an easy and healthy recipe to make. It is tender, moist, and packed with many delicious flavors. Serve it with white rice, salad, or your favorite side dish. I love serving my salmon with white rice and black beans.

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Mediterranean Baked Salmon with Rice and Black Beans. (c) The Comfy Cabin, 2023.

Preheat the oven to 400°F. Place the salmon on a well-oiled baking dish. Add salt, paprika, garlic powder, cumin, and dill on the salmon. Chop the cherry tomatoes, onions, sun-dried tomatoes and black olives. Add to the baking dish with the seasoned salmon.

Add the capers and sprinkle more olive oil. Add 3 tablespoons of red wine vinegar. Bake in the oven for 25 minutes. Thicker cuts of salmon may require 30 minutes. Optional: Top salmon with 1 tablespoon of blue cheese and serve immediately. 

Debra Roinestad

Mediterranean Baked Salmon

Debra Roinestad (The Comfy Cabin)
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 1 salmon fillet
  • 2 tablespoon olive oil
  • 3 tablespoons red wine vinegar
  • ¼ salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon dill (dried or fresh)
  • 1 small onion (sliced thinly)
  • ¼ cup cherry tomatoes (halved)
  • ¼ cup sun-dried tomatoes (halved)
  • ¼ cup black olives (halved)
  • ½ cup capers
  • 1 tablespoon blue cheese (optional)

Instructions
 

  • Preheat the oven to 400° F
  • Place the salmon on a well-oiled baking dish. Add salt, paprika, garlic powder, cumin, and dill on the salmon.
  • Chop the cherry tomatoes, onions, sun-dried tomatoes and black olives. Add to the baking dish with seasoned salmon.
  • Add the capers and sprinkle more olive oil. Add 3 tablespoons of red wine vinegar.
  • Bake in the oven for 25 minutes. Thicker cuts of salmon may require 30 minutes.
  • Optional: Top salmon with 1 tablespoon of blue cheese and serve immediately.
Keyword salmon

Blue Cheese and Fig Pizza with Prosciutto

One of my favorite pizzas for the warm weather is blue cheese pizza with prosciutto. Blue cheese and fig pizzas are easy to make. You can purchase a premade pizza crust and it will be ready in just a few minutes. It’s crunchy, salty, and sweet. Plus, drizzle a little bit of balsamic vinegar for extra flavor. Serve it with a salad or your favorite side dish.

Enjoy!

Debra Roinestad

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Basic Ingredients

Pizza Crust Choose your favorite pizza crust. I used a gluten-free premade pizza crust.
Blue Cheese & Figs The perfect combination of sweet and salty.
Fig Preserves Fig preserves for spreading onto the pizza crust. 
• Prosciutto Fresh prosciutto for a bit of crunch on your pizza. 

Note: You can also use bacon in place of prosciutto or vegan bacon as another option.  It's all up to you and your taste buds. 🙂 👍
Small Yellow Onion Use a small yellow thinly diced onion.  
Sherry Wine Use sherry wine for deglazing and caramelizing the onions.
Maple Syrup Use maple syrup for caramelizing the onions.

Instructions

Preheat a medium pan with 1 tablespoon of olive oil. Thinly dice a yellow onion. Add the onions and cook for 5 minutes stirring often, until the onions begin to wilt. Season with salt, pepper, and stir. Reduce the heat and add 1 tablespoon of sherry cooking wine. Add 2 tablespoons of maple syrup and stir for another 10 minutes. Turn off heat and set onions aside to cool.

Now its time to bake the prosciutto. Turn on the oven to 400 degrees F. Line a baking sheet pan with parchment paper. Place the entire packet of prosciutto onto the baking sheet. Bake for 10 minutes. Remove from oven and transfer to a bowl. Allow to cool.

Slice 3/4 cup of figs in half and place into a small bowl. Set aside.

Now it’s time to assemble the pizza. Again, set the oven to 400 degrees F. Use a round pizza tray and add a small amount of oil to the pizza tray. Place the pizza crust onto the pizza tray and spread the fig preserves to your liking. I used 2 tablespoons of fig preserves. Crumble the baked prosciutto into small pieces evenly onto the pizza. Add the cooked onions and sliced figs.

Add the blue cheese as desired. I added about 3/4 cup.

Bake for about 10-12 minutes. Drizzle a little bit of balsamic vinegar for extra flavor. Serve the blue cheese and fig pizza with a salad or your favorite side dish.

Blue Cheese & Fig Pizza With Prosciutto

Debra Roinestad (The Comfy Cabin)
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion (diced)
  • 1 pizza crust
  • ¾ cup blue cheese (crumbled)
  • ¾ cup figs (slice in half)
  • 2 tablespoons fig preserve
  • 1 pack prosciutto
  • 1 tablespoon sherry cooking wine
  • 2 tablespoons maple syrup
  • salt & pepper
  • optional: balsamic vinegar

Instructions
 

  • Preheat a medium pan with 1 tablespoon of olive oil. Thinly dice a yellow onion. Add the onions and cook for 5 minutes stirring often, until the onions begin to wilt. Season with salt, pepper, and stir. Reduce the heat and add 1 tablespoon of sherry cooking wine. Add 2 tablespoons of maple syrup and stir for another 10 minutes. Turn off heat and set onions aside to cool.
  • Turn on the oven to 400 degrees F. Line a baking sheet pan with parchment paper. Place the entire packet of prosciutto onto the baking sheet. Bake for 10 minutes. Remove from oven and transfer to a bowl. Allow to cool.
  • Slice 3/4 cup of figs in half and place into a small bowl. Set aside.
  • Set the oven to 400 degrees F. Use a round pizza tray and add a small amount of oil to the pizza tray. Place the pizza crust onto the pizza tray and spread the fig preserves to your liking. I used 2 tablespoons of fig preserves. Crumble the baked prosciutto into small pieces evenly onto the pizza. Add the cooked onions and sliced figs.
  • Add the blue cheese as desired. I added about 3/4 cup.
  • Bake for about 10-12 minutes.
    Optional: Drizzle a little bit of balsamic vinegar for extra flavor.
    Serve the blue cheese and fig pizza with a salad or your favorite side dish.
Keyword pizza

Cilantro Chutney

Photos: (c) The Comfy Cabin, 2023

Cilantro chutney is a lovely combination of tangy and sweet. You can use cilantro chutney on sandwiches, grilled meats, salads, and dips. I enjoy using the chutney as a dip for sweet potato fries. Cilantro chutney is easy to prepare. In a food processor, add cilantro, mayo, garlic, sherry cooking wine, maple syrup, sour cream, ground coriander, salt, and pepper, and blend until smooth.

Refrigerate the cilantro chutney in a storage jar. Cilantro chutney will be good for one week in the refrigerator. Also, you can freeze the remainder of the cilantro chutney in a plastic zip-lock bag for future usage.

Enjoy!
Debra Roinestad


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Basic Ingredients

Wash can cut the bottom stems of the cilantro and peel one garlic clove.

Add the cilantro, garlic, sherry cooking wine, maple syrup, mayo, sour cream, ground coriander, salt and pepper in a food processor. Note: If you do not have a food processor you can use a blender.

Pulse the ingredients until smooth and creamy.

Pour the cilantro chutney into a storage jar. The cilantro chutney is ready to serve. Cilantro chutney will be good for one week in the refrigerator.

Cilantro Chutney

The Comfy Cabin
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine Indian, American
Servings 9 people

Equipment

  • 1 food processor or blender
  • 1 storage jar

Ingredients
  

  • 2 cups fresh cilantro
  • ½ cup mayo
  • ¼ cup sour cream Note: I used dairy free sour cream. You can use regular sour cream.
  • 1 garlic clove
  • ¼ cup sherry cooking wine
  • 2 teaspoons maple syrup
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ½ black pepper

Instructions
 

  • Wash the cilantro and trim off the bottom stems. Peel the garlic clove.
  • Add the cilantro, garlic, sherry cooking wine, maple syrup, mayo, sour cream, ground coriander, salt, and pepper in a food processor. NOTE: If you do not have a food processor you can use a blender.
  • Pulse the ingredients until smooth and creamy.
  • Pour the cilantro dressing in a storage jar. The cilantro chutney is ready to serve. Cilantro chutney will be good for one week in the refrigerator.
Keyword cilantro

Equipment I used for this recipe

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Black Bean Quinoa Bake

(c) The Comfy Cabin, 2023

Black bean quinoa bake is a rich combination of salty, sweet, and tangy. This dish is packed with flavors and is very satisfying. Black bean quinoa is a delicious vegetarian casserole and is also gluten-free. You can serve it with tortilla chips and a side salad.

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Basic Ingredients

Black beans, corn, and quinoa.
Mexican cheese, red bell pepper, onions, and cilantro.

In a medium sauce pan, add water and quinoa. Bring to a boil for 5 minutes. Turn the heat low and simmer for 15 minutes. Remove from heat and set to the side.

Preheat oven to 350℉. Add olive oil to a 9″ x 13″ baking dish. Set aside. Chop the onions, bell peppers, cilantro, garlic and set aside. Place beans and corn in separate bowls and set aside.

Cooked quinoa.

In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic. Saute for 5 minutes. Then add the bell peppers and corn and saute for another 5 minutes. Add lime or lemon juice, salt and pepper. Place in a large bowl and set aside.

Onions, garlic, bell peppers, and corn with lime juice.

In another large bowl, add the cooked quinoa along with the black beans.

Add the corn and peppers. Add the salsa sauce and mix gently.

Add the cilantro. Optional: Feel free to add olives into the mixture.

Scoop the entire mixture on the 9″ x 13″ baking dish. Smooth it out with a wooden spoon.

Add 2 cups of Mexican cheese on top.  Place in the oven and bake for 20 minutes or until the cheese has melted and browned on the sides. 

Remove from the oven and let it cool for about 5-8 to minutes. Add your favorite toppings. Serve with corn chips and/or side salad.

Enjoy!

Kind Regards,
Debra Roinestad

Black Bean Quinoa Bake

The Comfy Cabin
Prep Time 25 minutes
Cook Time 35 minutes
1 hour
Course Main Course
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 tablespoons olive oil optional: avocado oil
  • 1 small onion, diced
  • 1 red bell pepper, seeds removed and diced
  • 1 cup canned yellow corn
  • 1 can (15 oz) black beans
  • 1 cup red salsa sauce (mild)
  • cup cilantro, chopped
  • half of a lemon or lime, freshly squeezed
  • 2 cups shredded Mexican cheese optional: mozzarella cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt & pepper to taste
  • Optional: Toppings- olives, guacamole, sour cream, pickled jalapeno peppers, sliced avocados.

Instructions
 

  • In a medium sauce pan, add water and quinoa. Bring to a boil for 5 minutes. Turn the heat low and simmer for 15 minutes. Remove from heat and set to the side.
  • Preheat oven to 350℉ Add olive oil to a 9" x 13" baking dish. Set aside.
  • In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic. Saute for 5 minutes. Then add the bell peppers and corn and saute for another 5 minutes. Add lime or lemon juice, salt and pepper. Place in a large bowl and set aside.
  • In another large bowl, add the cooked quinoa along with the black beans. Add the corn and peppers. Add the salsa sauce and mix gently.
  • Scoop the entire mixture on the 9" x 13" baking dish. Smooth it out with a wooden spoon. Add 2 cups of Mexican cheese on top.
  • Place in the oven and bake for 20 minutes or until the cheese has melted and browned on the sides. Remove from the oven and let it cool for about 5-8 to minutes. Add your favorite toppings. Serve with corn chips and/or side salad.
Keyword dinner

Farinata (Italian Flat Bread)

Farinata (c) The Comfy Cabin, 2023.

Farinata is chickpea flatbread. All you need to prepare farinata is chickpea flour, water, olive oil, rosemary, salt, and pepper. You can add black olives and/or sun-dried tomatoes if desired. Farinata is crispy on top with rich golden-yellow color. Serve farinata with salad, or soup, or use the farinata as elegant sandwich bread. 

Kind Regards,

Debra Roinestad

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Pour the chickpea flour into a bowl.

Gradually add 2 cups of lukewarm water and whisk until batter is smooth. Add 3 tablespoons of oil into the batter and whisk gently. Add salt and pepper.

Cover the bowl with plastic wrap and set aside for 1 hour. Optional: You can leave the batter overnight in the fridge for extra flavor.

After 1 hour uncover the batter.

Use a small spoon to skim the foam from the top of the batter.

Finely chop the onion. Add the onions to a pan and brown for 5 mins. Cut the black olives in half and set aside. Preheat the oven to 450℉.

Add olive oil (about 2 tablespoons) to a non-stick pan or skillet.

Pour the chickpea batter and add the browned onions and olives. Add in 2 teaspoons of rosemary.

Bake for 20-25 mins. Cook just long enough until the top looks brown and crusty. Brush with extra olive oil if top looks dry. Cut the farinata into wedges and serve warm.

Farinata (Italian Flat Bread)

The Comfy Cabin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • cups chickpea flour
  • 2 cups water
  • 2 teaspoons rosemary
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 5 tablespoons olive oil optional: you can also use avocado oil
  • ½ yellow onion (thinly sliced)
  • ¼ cup black olives optional add-ons: sun-dried tomatoes

Instructions
 

  • Pour chickpea flour into a bowl and gradually add water. Whisk gently until the batter is smooth.
  • Add salt, pepper, 3 tablespoons of olive oil into the batter.
  • Cover the bowl with plastic wrap and set aside for 1 hour. Optional: You can leave the batter overnight in the fridge for extra flavor.
  • After 1 hour uncover the batter. Use a small spoon to skim the foam from the top of the batter.
  • Finely chop the onion. Add the onions to a pan and brown for 5 mins. Cut the black olives in half and set aside.
  • Preheat the oven to 450℉.
  • Add olive oil (about 2 tablespoons) to a non-stick pan or skillet. Pour the chickpea batter and add the browned onions and olives. Add in 2 teaspoons of rosemary.
  • Bake for 20-25 mins. Cook just long enough until the top looks is brown.
  • Brush with extra olive oil if top looks dry. Cut the farinata into wedges and serve warm.

Maple Glazed Salmon

This lovely dish is so delicious…savory, sweet, and salty. Serve it with rice or salad as a side dish. I love using maple syrup instead of honey since maple syrup has such a rich and smokey flavor!

Prep the salmon with salt, pepper, and paprika. Heat a large non-stick pan or skillet. Add 1 tablespoon of olive oil and place the salmon with the pink, meaty side facing down.

Cook the salmon for 5 minutes. While the salmon is cooking, prep the sauce. Preheat the oven to 350 degrees F.

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Maple Glazed Salmon, (c) The Comfy Cabin, 2023

Combine maple syrup, soy sauce, sweet chili sauce, and minced garlic in a bowl.

Simmering- Maple Glaze Sauce (c) The Comfy Cabin, 2023

In a small sauce pan, add 1/2 tablespoon of oil, 2 cloves of garlic (minced), and cook for 2 minutes. Add soy sauce, sweet chili sauce, and maple syrup. Simmer for 3 minutes. Add salt, pepper, and extra maple syrup or chili sauce as desired. Personally, I like to add extra chili sauce.

Flip the salmon so the charred, meaty side faces upward and add half of the maple glaze to the salmon. Set the rest of the glaze aside. Place the salmon with the pan into the oven. Depending on how well done you prefer your salmon, bake for 15-20 minutes. 

The handle of the pan will be extremely hot so make sure you use oven gloves. Carefully, remove the pan from the oven and place the salmon on a serving dish. Add the remainder of the maple glaze. Serve with lemon wedges and/or sesame seeds.

Enjoy!

Debra Roinestad

The California salmon (ca. 1879) by Samuel Kilbourne. Original from Museum of New Zealand.

Vintage illustration of Salmon (Salmo Salar)

Maple Glazed Salmon

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 4 salmon fillets
  • 1 tablespoon olive oil
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • MAPLE SAUCE
  • ½ teaspoon olive oil
  • 2 cloves garlic (minced)
  • ½ cup maple syrup
  • 2 tablespoon soy sauce
  • ½ cup sweet chili sauce

Instructions
 

  • Prep the salmon with salt, pepper, and paprika. Heat a large non-stick pan or skillet. Add 1 tablespoon of olive oil and place the salmon with the pink, meaty side facing down.
  • Cook the salmon for 5 minutes. While the salmon is cooking, prep the sauce. Preheat the oven to 350 degrees F.
  • Combine maple syrup, soy sauce, sweet chili sauce, and minced garlic in a bowl.
  • In a small sauce pan, add 1/2 tablespoon of oil, 2 cloves of garlic (minced), and cook for 2 minutes. Add soy sauce, sweet chili sauce, and maple syrup. Simmer for 3 minutes. Add salt, pepper, and extra maple syrup or chili sauce as desired. Personally, I like to add extra chili sauce.
  • Flip the salmon so the charred, meaty side faces upward and add half of the maple glaze to the salmon. Set the rest of the glaze aside. Place the salmon with the pan into the oven. Depending on how well done you prefer your salmon, bake for 15-20 minutes. 
  • The handle of the pan will be extremely hot so make sure you use oven gloves. Carefully, remove the pan from the oven and place the salmon on a serving dish. Add the remainder of the maple glaze. Serve with lemon wedges and/or sesame seeds.
Keyword salmon