In April 2015 I was hospitalized at Henry Mayo for about a week without any treatment or relief of the chest pain. I was discharged and told the pain was caaused by the vascullitis. Two days later I was in the ICU at Cedars Sanai where I underwent a CT scan and was told there was probably a 50% blockage of my right coronary artery. I underwent an angioplasty with stent placement two days later. I have been on blood thinners since then.
The last two weeks have been good weeks and I am now starting to feel better, so I am back creating new recipies that are easy, healthy and energy saving. Here is my latest that I created with fresh home grown organic Argentinian squash and Heirloom tomatos that my husband grows in the back yard.
Ingredients:
4 squares of grocery bought puff pastry
1 medium Argentinian Squash
1 large Heirloom Tomato
1 large sliced whit onion
3 sprigs of thyme
2 garlic cloves diced
1/4 cup each shredded jalapeno jack, cream cheese, gruyere and cheddar cheese
1 tsp salt
1 tsp pepper
1 tbsp beef base
splash white wine.
1. Preheat oven to 385 degrees F.
First caramelize your onions in a pan by adding butter, chopped garlic and thyme. Once they are soft and caramelized add your beef base and the splash of wine to deglaze the pan. Set aside to cool.
Now you can slice your tomato and squash. Start your tart by layering your puff pastry on a non greased tart pan. You can then start building your tart using the squash as your first layer, sprinkle each layer with some pepper. Then add your second layer with the heirloom tomatoes all around the tart. The third layer will be the caramelized onions. Finally add the mixture of cheese as a topping
