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By tomatoestomahtos – July 7, 2017 – 0 Comments

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About Me!

Welcome to my blog. My name is Sara Goldstein, and I am half the madness behind Tomatoes Tomahtos. My serious culinary path began back in 2012 when I went to culinary school in the beautiful city of Jerusalem. I trained in classic French cuisine, with an Israeli kick.....

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I would go for a big chunk of this Cheesy Jalapeñ

I would go for a big chunk of this Cheesy Jalapeño Popper Bread right now while binge watching my favorite shows 😋#saturdaynightshananigans
Recipe as printed in @whiskbyami
Yields: 6-8 servings

1 loaf of bread, unsliced
1 (8-ounce) package cream cheese
1 ½ cups shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
2 jalapeños, sliced, seeds and membranes removed

Preheat the oven to 350°F. Slice the bread lengthwise and then widthwise, being careful not to cut all the way through.Transfer to a parchment-lined baking sheet.
Gently pull the bread open and spread the cream cheese inside, making sure it gets all the way into the crevices. Sprinkle both cheeses inside, pushing them into the crevices as well. Tuck the jalapeño slices inside. Bake for 20 minutes, or until cheese is melted. Serve immediately.
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#jalapenopoppers
#f52grams #cravings #goodeats #foodblogger #feedfeed #thekitchn #f52grams #bareaders #foodstagram #heresmyfood #foodgawker #foodandwine #cookit #foodblogger #foodphotography #buzzfeast #bareaders #foodblogfeed #bhgfood #mywilliamssonoma #droolclub #f52community

Looking for something quick but also hot and delic

Looking for something quick but also hot and delicious for after the fast? Try out my recipe for monster cookies!! They hit all the cravings hard including peanut butter and lots of chocolate 😍 grab the link in my bio or at
https://tomatoestomahtos.com/2020/07/23/the-best-monster-cookies/
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#cookiesofinstagram #desserts
#cookies #monstercookies
#f52grams #cravings #goodeats #foodblogger #feedfeed #thekitchn #f52grams #bareaders #foodstagram #heresmyfood #foodgawker #foodandwine #cookit #foodblogger #foodphotography #buzzfeast #bareaders #foodblogfeed #bhgfood #mywilliamssonoma #droolclub #f52community

Walnut basil pesto tossed with rigatoni noodles. N

Walnut basil pesto tossed with rigatoni noodles. Now my basil plant 🌱 is looking fresh with its new haircut and my dinner even fresher 👌🏼
Ingredients:
1 bunch basil
1/4 cup toasted walnuts
2 garlic cloves
1/2 tablespoon lemon juice
1/4 cup grated parmesan cheese
1/2 teaspoon sea salt (add more if needed)
1/4 teaspoon black pepper (optional)
3/4 cup extra virgin olive oil (add more if needed)

Directions:

Place all ingredients (EXCEPT the extra virgin olive oil) in a food processor.
Slowly drizzle the EVOO through the feed tube while the food processor is on.
Continue running the food processor until a desired consistency is reached.
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#pasta #pestopasta #basilpesto
#f52grams #cravings #goodeats #foodblogger #feedfeed #thekitchn #f52grams #bareaders #foodstagram #heresmyfood #foodgawker #foodandwine #cookit #foodblogger #foodphotography #buzzfeast #bareaders #foodblogfeed #bhgfood #mywilliamssonoma #droolclub #f52community

Do you know what day it is?! French toast day of c

Do you know what day it is?! French toast day of course! We’ve been eating out a lot the past few weeks for Shabbos, so we haven’t made French toast in 3 weeks. My kids are THRILLED that it’s back. My house smells like butter and cinnamon....does yours?
Recipe as printed in @whiskbyami

Yields: 8 slices

1 teaspoon cinnamon
2 tablespoons sugar
4 eggs
¼ cup milk
½ teaspoon vanilla extract
1 medium challah, sliced into 8 slices
¼ cup butter

Whisk cinnamon and sugar in a shallow bowl. Add eggs, milk, and vanilla and whisk to combine. Heat butter in a large skillet over medium-low heat. Dip both sides of each challah slice into the egg mixture, then fry until browned on both sides.

Fruity Pebbles Variation:
Crush 3 cups of Fruity Pebbles and pour into a shallow bowl. After dipping challah slices in the egg mixture, transfer to the cereal bowl and press to coat.

Bourbon Peach Topping:
2 tablespoons butter
4 peaches, sliced, or 2 cups frozen peach slices
1 tablespoon brown sugar
1 tablespoon bourbon
Pinch of salt

Melt butter in a small saucepan. Add peaches and stir. Add brown sugar, bourbon, and salt. Cook over low heat, stirring occasionally, for 10 minutes. Serve warm over French toast.
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#frenchtoast #sundaymornings
#f52grams #cravings #goodeats #foodblogger #feedfeed #thekitchn #f52grams #bareaders #foodstagram #heresmyfood #foodgawker #foodandwine #cookit #foodblogger #foodphotography #buzzfeast #bareaders #foodblogfeed #bhgfood #mywilliamssonoma #droolclub #f52community

For the times that you just want a little bit of e

For the times that you just want a little bit of everything! Monster cookies are made with oats, peanut butter, chocolate chips and m&m’s. These are soft, chewy, and oh so quickly disappearing from the cookie jar 👀
Get the recipe now on my website or tap the link in my bio!
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#cookiesofinstagram #desserts
#cookies #monstercookies
#f52grams #cravings #goodeats #foodblogger #feedfeed #thekitchn #f52grams #bareaders #foodstagram #heresmyfood #foodgawker #foodandwine #cookit #foodblogger #foodphotography #buzzfeast #bareaders #foodblogfeed #bhgfood #mywilliamssonoma #droolclub #f52community

The 9 days are upon us and we’ll be eating ALOT

The 9 days are upon us and we’ll be eating ALOT of salads over here in Casa Goldstein. Preferably with lots of feta cheese ...like this summer vegetable salad I made for @whiskbyami brunch feature! It’s tossed in my favorite dressing of all time: honey mustard balsamic 😋
Recipe as printed in @whiskbyami
Salad:
1 bunch fresh asparagus, cut into pieces or 1 ½ cups frozen asparagus
1 pint cherry tomatoes
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 bag romaine lettuce or mixed greens
2 ears corn
¼ cup fresh basil leaves, loosely packed
1 cup feta cheese

Honey Balsamic Dressing:
⅔ cup olive oil
⅓ cup balsamic vinegar
2 teaspoons minced garlic
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried basil

Preheat oven to 400°F. Line two sheet pans with parchment paper.
Toss asparagus and cherry tomatoes with olive oil and season with salt and pepper. Roast for 20 minutes.
Meanwhile, bring a pot of salted water to a boil. Add corn and cook for 5 minutes. Strain and set aside.
To assemble salad, slice corn off of the cob and toss with greens, roasted asparagus and tomatoes, basil, and feta cheese.
Whisk dressing ingredients together until smooth, then pour over salad and toss gently to coat.
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#fetacheese #salad #9days #saladrecipe
#brunch #eattherainbow #roastedveggies
#f52grams #cravings #goodeats #foodblogger #feedfeed #thekitchn #f52grams #bareaders #foodstagram #heresmyfood #foodgawker #foodandwine #cookit #foodblogger #foodphotography #buzzfeast #bareaders #foodblogfeed #bhgfood #mywilliamssonoma #droolclub #f52community

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