Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Spicy Miso Souphttp://www.slashfood.com/2009/11/23/spicy-miso-soup/http://www.slashfood.com/2009/11/23/spicy-miso-soup/http://www.slashfood.com/2009/11/23/spicy-miso-soup/#commentsFiled under: , , , ,

spicy miso soup

Photo: Jennifer Iserloh.

I love savory hot foods and miso soup is the perfect rainy day dish to fill the tummy and help you shake off the chill. Even if you aren't in the mood for visiting your local sushi bar, you can still make miso at home.

Miso soup is one of those mysterious dishes that might look hard to prepare, but in fact is the easiest thing in the world -- and it just happens to be low in fat and calories. You can find the paste in your local health-food store and as long as you store it in an airtight zipper-lock bag, it will store well for months in the meat drawer of your fridge.

The only downside to miso is the sodium content. Health professionals say to stay under 2,300 milligrams of salt a day, that's 1 teaspoon. In most packaged miso pastes, one tablespoon can contain up to 750 milligrams alone. So, look for the reduced-sodium or light version that still has the rich flavor with a lot less salt. Get my recipe for spicy miso soup after the jump.

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]]>jennifer iserlohMisomiso soupmiso soup recipeskinny chefspicy misoJennifer Iserloh2009-11-23T13:00:00+00:00Hot Mexican Cocoa with Stone-Ground Chocolatehttp://www.slashfood.com/2009/11/20/hot-mexican-cocoa-with-stone-ground-chocolate/http://www.slashfood.com/2009/11/20/hot-mexican-cocoa-with-stone-ground-chocolate/http://www.slashfood.com/2009/11/20/hot-mexican-cocoa-with-stone-ground-chocolate/#commentsFiled under: , , , ,

mexican hot chocolate

Photo: Jennifer Iserloh

What makes chocolate so addictive?

Chocolate contains a variety of substances, which definitely have an effect on the mind or body chemistry. These include compounds like theobromine, the primary alkaloid in cocoa and chocolate also stimulates the heart and has many therapeutic uses.

People associate the "chocolate high" with the theobromine content, which oddly enough has a stronger biochemical effect for horses and is normally banned in horse racing since it's considered to give them a competitive edge.

Tryptophane, an essential amino acid and precursor to serotonin, that most people associate with turkey, can also be found in chocolate. Tryptophane can help to calm and relax the body, but I like chocolate simply for the fact that it's an easy way to spoil yourself! Get my recipe for Mexican hot chocolate after the jump.

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]]>hot chocolateHotChocolatejennifer iserlohJenniferIserlohmexican hot chocolateMexicanHotChocolateskinny chefSkinnyChefJennifer Iserloh2009-11-20T13:00:00+00:00Baked Jalapeno Poppershttp://www.slashfood.com/2009/11/16/baked-jalapeno-poppers/http://www.slashfood.com/2009/11/16/baked-jalapeno-poppers/http://www.slashfood.com/2009/11/16/baked-jalapeno-poppers/#commentsFiled under: , ,

baked jalapeno poppers

Photo: Jennifer Iserloh.

Eating with your fingers is fun -- I'm not embarrassed to do it, even in public. That's one of the reasons why bar food, along with the spicy, crunchy salt coating, is so darn satisfying.

I don't believe in giving up anything when it comes to food, but I don't want my nibbles to take up my whole allotment of fat for the day. I created this version of jalapeño poppers that are baked but still have the yummy contrast of creamy filling with crunchy breadcrumb coating.

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]]>baked jalapeno poppersBakedJalapenoPoppersjalapenoJalapenoPoppersjennifer iserlohJenniferIserlohskinny chefSkinnyChefJennifer Iserloh2009-11-16T13:00:00+00:00Raspberry Zinger Cakehttp://www.slashfood.com/2009/11/09/deconstructed-raspberry-zinger-cake/http://www.slashfood.com/2009/11/09/deconstructed-raspberry-zinger-cake/http://www.slashfood.com/2009/11/09/deconstructed-raspberry-zinger-cake/#commentsFiled under: , , ,

raspberry zinger cake

Raspberry Zinger Cake. Photo: Jennifer Iserloh.


Is it the flavor profile or the fat that makes us so enamored with baked goods?

Either way, you can still enjoy a lower-sugar treat that's made with real ingredients like coconut and jam without having to worry about getting a trans-fat and preservative overload. Sugar, water and high-fructose corn syrup are usually the first and most prevalent ingredients used in store-bought baked goods, not to mention artificial coloring and a whole host of other unpronounceable things you didn't bargain for.

Here's a comparison of nutritional stats between store-bought and homemade raspberry zinger cake:

One store-bought portion:
Calories 160, total fat 7g, sat fat 3g, sodium 100 mg, total carbohydrate 24g, protein 1g

One comparable home-made portion:
Calories 127, total fat 5g, sat fat 1g, sodium 100 mg, total carbohydrate 19g, protein 2g

Find the Skinny Chef's recipe for Raspberry Zinger Cake after the jump.

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]]>coconutraspberryraspberry cakeRaspberryCakeraspberryjamraspberryzingercakeSkinnyChefskinnychef.comTheSkinnyChefJennifer Iserloh2009-11-09T13:00:00+00:00Oven-Baked Frieshttp://www.slashfood.com/2009/11/06/oven-baked-fries/http://www.slashfood.com/2009/11/06/oven-baked-fries/http://www.slashfood.com/2009/11/06/oven-baked-fries/#commentsFiled under: ,

oven-baked fries

Oven-baked fries. Photo: Jennifer Iserloh.

Like almost everyone on the planet, I love the smell and taste of golden, perfectly cooked french fries. Granted, though having the deep-fried variety is a once-in-a-while treat, I often prefer the baked version, which I can flavor any way I want. The secret is in the seasoning and technique.

Here's a step-by-step guide to making your own oven fries.

Step 1: Choose the right potato and slice 'em up.

Russet or sweet potatoes are best for fries. Sweet potatoes have to be peeled before slicing, but you can keep the skins on white potatoes. Cut the potatoes as uniformly as possible to ensure even cooking.

Step 2: Toss with oil and seasonings to coat.

Place the fries in a large bowl and start by drizzling a tablespoon of olive oil and seasoning with 1/2 teaspoon of salt. Then feel free to spice it up -- use one or two cloves of garlic (minced), one teaspoon chopped parsley or rosemary, 1 teaspoon hot or mild paprika, 1/2 teaspoon coarsely ground black pepper, or 1/4 teaspoon ground cumin or curry. Once you've chosen your spice(s), place the spice(s) in a small bowl and mix with 1 teaspoon cornstarch.

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]]>baked french friesBakedFrenchFriesoven friesoven-baked friesOven-bakedFriesOvenFriesSkinnyChefSweetPotatoFriesTheSkinnyChefJennifer Iserloh2009-11-06T13:00:00+00:00Whole Wheat Linzer Cookieshttp://www.slashfood.com/2009/11/02/whole-wheat-linzer-cookies/http://www.slashfood.com/2009/11/02/whole-wheat-linzer-cookies/http://www.slashfood.com/2009/11/02/whole-wheat-linzer-cookies/#commentsFiled under: , , ,

whole wheat linzer cookies

Whole wheat linzer cookies. Photo: Jennifer Iserloh.

With Thanksgiving around the corner, baking season has officially begun. I consider desserts a special treat, but if I can find a way to make them lighter without compromising on taste, that's even better.

Here are some suggestions on how how to lighten up your baking.

  • Use plain low-fat or non-fat yogurt (I especially love the thick, strained Greek non-fat yogurt) to cut back on a quarter or half the oil. Yogurt will reduce the fat, but not the moisture, and it adds protein.
  • 1-percent buttermilk makes excellent, tender cakes and can be used in place of whole milk or heavy cream - it can also be used to lessen the amount of oil or butter.
  • Substitute fat-free or reduced-fat sour cream for full-fat sour cream. Either makes lovely coffee cakes and light fluffy muffins.
  • Use fruit puree, such as applesauce or blended canned pears or peaches in natural juice, to cut the butter or oil - or to cut back on the amount of sugar - to make brownies and cookie bars soft.
  • Substitute two egg whites for every whole egg to make baked goods lighter on fat without drastically changing the texture.
Find the Skinny Chef's Whole Wheat Linzer Cookie recipe after the jump.

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]]>linzer cookieLinzerCookieSkinnyChefTheSkinnyChefwholewheatlinzercookieJennifer Iserloh2009-11-02T13:00:00+00:00Curry Wursthttp://www.slashfood.com/2009/10/30/curry-wurst/http://www.slashfood.com/2009/10/30/curry-wurst/http://www.slashfood.com/2009/10/30/curry-wurst/#commentsFiled under: ,

curry wurst skinny chef

Curry wurst. Photo: Jennifer Iserloh.

When you don't have the foods you grew up eating, you sometimes get that sharp craving for specialties that simply don't exist where you live. My husband grew up in the land of pretzels, wurst and beer in a small town in northern Germany, and every six months or so, he looks off into the distance and utters longingly two words: curry wurst.

My first encounter with curry wurst was in Berlin -- soft tasty sausage and spicy curry ketchup sauce that's also slightly sweet. No one that I've spoken to seems to know the origin of this fast-food delight, which is still made with very high-quality products in Germany. My challenge was to make it with American ingredients and update it so we could enjoy curry wurst as a healthy meal that can be served for dinner with a side of steamed broccoli.

Get my updated curry wurst recipe after the jump...

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]]>curry wurstCurryWurstkielbasaSkinnyChefTheSkinnyChefJennifer Iserloh2009-10-30T13:00:00+00:00Homemade 'Takeout' Vegetable Fried Ricehttp://www.slashfood.com/2009/10/26/take-out-vegetable-fried-rice/http://www.slashfood.com/2009/10/26/take-out-vegetable-fried-rice/http://www.slashfood.com/2009/10/26/take-out-vegetable-fried-rice/#commentsFiled under: ,

vegetable fried rice

Vegetable fried rice. Photo: Jennifer Iserloh.

As a teen, I had a real passion for fried rice and, since I was a vegetarian at the time, I thought that ordering takeout Chinese vegetable fried rice at least twice a week was a fairly healthy choice.

I could literally eat an entire takeout container and call it dinner. Now that I cook at home more frequently and often have leftover rice, I find that making my favorite takeout dish at home is cheap, healthy and delicious. The trick to making the best fried rice is to use day-old rice that has been in the fridge and slightly dried out. My version is made with hearty short-grain brown rice, and gives you two servings of vegetables (which usually means about half a cup).

Find a healthier version of Chinese vegetable fried rice after the jump.

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]]>chinese foodChineseFoodfried riceFriedRicemsgvegetable fried riceVegetableFriedRiceJennifer Iserloh2009-10-26T13:00:00+00:00Halloween Party Pastahttp://www.slashfood.com/2009/10/23/halloween-party-pasta/http://www.slashfood.com/2009/10/23/halloween-party-pasta/http://www.slashfood.com/2009/10/23/halloween-party-pasta/#commentsFiled under: , , ,

pumpkin tortellini

Pumpkin tortellini. Photo: Jennifer Iserloh.

I love to host a party around Halloween time -- dressing up is optional, eating is a must! Every year I'm reminded of a story my Granny tells at Halloween. She is the queen of holiday celebrations and always had plenty of food, decorations and guests.

One Halloween, as she was giving away the best treats in the neighborhood, my family cat, Ariadne -- black as night -- decided to show off by stretching and cleaning her paws in the window. Just then, a little boy from across the street rang the doorbell. "Hey lady, did you rent that cat?" he asked my Granny, who responded quickly, "Yes, we just got her yesterday but she expires tomorrow!"

After the jump, find a recipe for Pumpkin Tortellini with Sage and other menu ideas to host your own "Black and Orange" Halloween fest. The catch? You'll have to rent your own black cat!

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]]>halloweenhalloween foodhalloween partyHalloweenFoodHalloweenPartypumpkinpumpkin tortellinipumpkin tortellini with sagePumpkinTortelliniPumpkinTortelliniWithSageSkinnyChefTheSkinnyChefJennifer Iserloh2009-10-23T13:00:00+00:00Cheesy Pumpkin Biscuitshttp://www.slashfood.com/2009/10/19/cheesy-pumpkin-biscuits/http://www.slashfood.com/2009/10/19/cheesy-pumpkin-biscuits/http://www.slashfood.com/2009/10/19/cheesy-pumpkin-biscuits/#commentsFiled under: , ,

Cheesy pumpkin biscuits. Photo: Jennifer Iserloh.

When most people think of pumpkin, the first thing that comes to mind is pie. But pumpkin is nutritious, inexpensive and the canned variety is available year-round, so there's no need to confine it just to sweet recipes.

One cup of canned pumpkin has about 80 calories and pumpkin is high in vitamin A and potassium, rich in dietary fiber and also contains nutrients like folate, manganese even omega-3 fatty acids. But when it comes to antioxidants, pumpkin is bursting with beta-carotene, which lends the squash its rich orange hue.

Since pumpkin-growing season is primarily in the fall, other fall foods like chestnuts, apples and sage make naturally delicious flavor combinations. Try layering fresh sheets of pasta in between canned pumpkin with a part-skim ricotta filling. Top with grated Parmesan or Romano cheese and sprinkle on a handful of toasted walnuts.

After the jump, see the Skinny Chef's recipe for Cheesy Pumpkin Biscuits.

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]]>baking with pumpkinBakingWithPumpkinbiscuitscheesy pumpkin biscuitsCheesyPumpkinBiscuitspumpkinpumpkin biscuitsPumpkinBiscuitsSkinnyChefTheSkinnyChefJennifer Iserloh2009-10-19T13:00:00+00:00Healthier Ramen Noodleshttp://www.slashfood.com/2009/10/16/healthier-ramen-noodles/http://www.slashfood.com/2009/10/16/healthier-ramen-noodles/http://www.slashfood.com/2009/10/16/healthier-ramen-noodles/#commentsFiled under: , , ,

Ramen noodles. Photo: Jennifer Iserloh.

Ramen noodles are the college student's best friend -- they're cheap, filling and taste great. But what happens when you graduate from college and want to start making smarter, and even better-tasting choices?

The old college girl in me just can't get over the crush I used to have on the 33-cents-a-pop ramen noodle package. (Beef was my favorite flavor.) So now that my budget has grown and my waistline has shrunk, I still like to make room for ramen noodles in my kitchen.

Get the recipe for healthier ramen after the jump.

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]]>JenniferIserlohramenramen recipeRamenNoodlesRamenRecipeSkinnyChefJennifer Iserloh2009-10-16T13:00:00+00:00Spicy Beans and Sun-Dried Tomatoeshttp://www.slashfood.com/2009/10/12/spicy-beans-and-sun-dried-tomatoes/http://www.slashfood.com/2009/10/12/spicy-beans-and-sun-dried-tomatoes/http://www.slashfood.com/2009/10/12/spicy-beans-and-sun-dried-tomatoes/#commentsFiled under: , , ,

spicy beans with sun-dried tomatoes
Photo: Jennifer Iserloh
Remember when sun-dried tomatoes were trendy in the 1980s? They were considered chic, foreign, even elegant. I remember one of my first experiences eating them in a Pittsburgh restaurant called Café Allegro.

I had a Gorgonzola-stuffed pear -- which I still think about to this day -- and creamy, luscious bow-tie pasta with plumped sun-dried tomatoes soaked in oil.

These tomatoes are so sweet and tangy. Why did they fall out of favor?

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]]>jennifer iserlohJenniferIserlohskinny chefSkinnyChefspicy bean recipeSpicyBeanRecipesun-dried tomatosun-dried tomatoesSun-driedTomatoSun-driedTomatoesthe skinny chefTheSkinnyChefJennifer Iserloh2009-10-12T13:00:00+00:00Dulce De Leche - An Easy Dessert Enhancerhttp://www.slashfood.com/2009/10/09/dulce-de-leche-a-fast-dessert-made-special/http://www.slashfood.com/2009/10/09/dulce-de-leche-a-fast-dessert-made-special/http://www.slashfood.com/2009/10/09/dulce-de-leche-a-fast-dessert-made-special/#commentsFiled under: , , ,

dulce de leche by the skinny chef
Photo: Jennifer Iserloh
Dulce de Leche, a sweet found in Argentine, Uruguayan and Chilean cuisine, is prepared by cooking sweetened condensed milk to create a sumptuous sauce that tastes like melted milk caramels.

I will warn you -- it is dangerous. I could eat it out of the container with a spoon, but it can also be extremely versatile when used sparingly as a topping for healthier ingredients to make hundreds of fast desserts.

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]]>dulce de lecheDulceDeLechejennifer iserlohJenniferIserlohskinny chefSkinnyChefJennifer Iserloh2009-10-09T13:00:00+00:00Empanadas Make Leftovers Irresistiblehttp://www.slashfood.com/2009/10/05/empanadas-make-leftovers-irresistible/http://www.slashfood.com/2009/10/05/empanadas-make-leftovers-irresistible/http://www.slashfood.com/2009/10/05/empanadas-make-leftovers-irresistible/#commentsFiled under: , , ,

empanadas
Photo: Jennifer Iserloh.
It was one of those things that my granny always insisted on: finding ways to use leftovers and never wasting food. Even though I've grown up eating leftovers, I've never liked eating a big plate of odds and ends, a spoonful here and bite there.

I wondered if that's why Americans waste about 27 percent of their available food. But what if you could turn those tidbits into something luscious? I guarantee that you won't be tempted to toss that handful of broccoli florets, those spoonfuls of blue cheese crumbles or your remaining half a jar of olives.

First I took a look in my freezer before proceeding on to my self-imposed "Top Chef" challenge. Frozen dough disks didn't look that interesting resting in my freezer door, until I remembered that they're Goya empanada wrappers that you can fill with just about anything. Bingo!

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]]>empanadasgoyahomemade empanadasHomemadeEmpanadasjennifer iserlohJenniferIserlohleftoversthe skinny chefTheSkinnyChefusing up leftoversUsingUpLeftoversJennifer Iserloh2009-10-05T13:00:00+00:00Homemade Tamari Almondshttp://www.slashfood.com/2009/10/02/homemade-tamari-almonds/http://www.slashfood.com/2009/10/02/homemade-tamari-almonds/http://www.slashfood.com/2009/10/02/homemade-tamari-almonds/#commentsFiled under: , , ,

tamari almonds
Photo: Jennifer Iserloh.
Tamari almonds make their way into my banana-nut breakfast smoothie as they add a hint of saltiness against the sweetness of really ripe bananas. But as unexpectedly good as they may taste, I was in for another shocker: As I recently reviewed my grocery bill, I realized that those tamari almonds were almost $2 a bag!

Since I had a bottle of low-sodium tamari taking up space in the cupboard, I shopped for the plain, raw almonds with the skins on and tried my hand at homemade tamari almonds.

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]]>almondsjennifer iserlohJenniferIserlohskinny chefSkinnyCheftamari almondsTamariAlmondsJennifer Iserloh2009-10-02T13:00:00+00:00Make It Vegetarianhttp://www.slashfood.com/2009/10/01/make-it-vegetarian/http://www.slashfood.com/2009/10/01/make-it-vegetarian/http://www.slashfood.com/2009/10/01/make-it-vegetarian/#commentsFiled under: , , ,


Luscious lentil tacos.
Photo: Jennifer Iserloh.
Apart from a big juicy steak, I think a lot of us associate meat with certain recipes. From burgers to tacos and meatloaf, meat adds flavor and texture to meals that meat lovers crave.

But I know quite a few vegetarians who cook for their meat-loving spouses and friends on a regular basis, as I do. I've always wanted to cook the dishes I crave, without having to make something separate when vegetarians come to dine. Here are my staple meat substitutions and how to use them. Now you can keep those classics on the dinner table without a trip to the butcher.

Chickpeas have a firm texture that makes them ideal for burgers. Use them directly out of the can -- just drain, then pulse in a food processor for a chunky base that works well as a ground meat substitution. When working with beans, remember to add some spice with lots of seasonings. I like to use Worcestershire and steak sauce that are both vegetarian but have the seasonings cooks usually pair with meat. A dash of hot sauce can also add depth and warmth to the dish.

More meat substitutes and my Luscious Lentil Taco recipe, after the jump.

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]]>jenniferiserlohlentil tacosLentilTacosskinny chefskinnycheftaco recipeTacoRecipevegetarianvegetarian cookingVegetarianCookingJennifer Iserloh2009-10-01T17:00:00+00:00Pierogies the Easy Wayhttp://www.slashfood.com/2009/09/28/pierogies-the-easy-way/http://www.slashfood.com/2009/09/28/pierogies-the-easy-way/http://www.slashfood.com/2009/09/28/pierogies-the-easy-way/#commentsFiled under: , ,

pierogies
Photo: Jennifer Iserloh.
During grad school, when I wasn't busy studying or working my part-time job, I was all about entertaining. My favorite co-host was my cousin Frank, and he always had great ideas, including shortcuts to making complicated recipes without losing a lot of the taste or texture.

I'm sure that the experts from the famous Pierogie Plus, a 10-minute drive from my family's house, would swat me for not making the dough myself. But when I crave my favorite treat, I use wonton wrappers to make them, an idea my clever cousin Frank came up with.

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]]>dumplingjennifer iserlohJenniferIserlohpierogiespierogies plusPierogiesPluspittsburghskinny chefSkinnyChefJennifer Iserloh2009-09-28T13:00:00+00:00Ropa Vieja for Cool Autumn Nightshttp://www.slashfood.com/2009/09/25/ropa-vieja-for-cool-autumn-nights/http://www.slashfood.com/2009/09/25/ropa-vieja-for-cool-autumn-nights/http://www.slashfood.com/2009/09/25/ropa-vieja-for-cool-autumn-nights/#commentsFiled under: , , ,

ropa vieja
Ropa vieja. Photo: Jennifer Iserloh.
This week, we've had our first cool night on the East Coast, which got me craving something warmer for dinner. Savory beef with a soupy tomato sauce is my favorite Cuban country dish (with the exception of black beans and rice, of course!).

I've always wondered about the name, but realized the shredded beef does indeed resemble a twisted old dress shirt. There are several stories as to how the dish was named, but my favorite is about a very poor man who didn't have money to buy food for his family. He took some "ropa vieja" -- old clothing -- from the closet and cooked it in a pot with a lot of love. Miraculously, it turned into a rich and hearty beef stew.

My old clothes recipe, after the jump.

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]]>beefjennifer iserlohJenniferIserlohreciperopa viejaRopaViejaskinny chefSkinnyChefJennifer Iserloh2009-09-25T13:00:00+00:00Skinny Chef Myth-Busting: Schnitzel Isn't Sausagehttp://www.slashfood.com/2009/09/21/skinny-chef-myth-busting-schnitzel-isnt-sausage/http://www.slashfood.com/2009/09/21/skinny-chef-myth-busting-schnitzel-isnt-sausage/http://www.slashfood.com/2009/09/21/skinny-chef-myth-busting-schnitzel-isnt-sausage/#commentsFiled under: , , , , ,

chicken schnitzel
Photo: Jennifer Iserloh.
I'm not sure how this myth got started -- I used to believe it too, before I met my husband, who grew up in Germany. Every time I tell someone I'm making schnitzel for dinner, they talk about hot dog buns and sauerkraut. Then they try to convince me that I really meant sausage and they will go as far as to ambush random passersby to help corroborate their story.

In truth, the word schnitzel comes from the German term "schneiden" which means to cut, so schnitzel means cutlet. Thus, Wiener Schnitzel is not a cut-up hot dog, but rather a "cutlet from Vienna or Wien." See how I make it after the jump.

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]]>austriachickenchicken schnitzelChickenSchnitzelgermanyjennifer iserlohJenniferIserlohsausageschnitzelthe skinny chefTheSkinnyChefwiener schnitzelWienerSchnitzelJennifer Iserloh2009-09-21T13:00:00+00:00Toaster-Oven Tomato Confithttp://www.slashfood.com/2009/09/18/toaster-oven-tomato-confit/http://www.slashfood.com/2009/09/18/toaster-oven-tomato-confit/http://www.slashfood.com/2009/09/18/toaster-oven-tomato-confit/#commentsFiled under: , , ,

tomato confit
Tomato confit. Photo: Jennifer Iserloh.
Here's a little restaurant technique to make the rich, sweet, tangy, roasted tomatoes that many restaurants use to add a flavor and dimension to various dishes.

I like them best with pasta and although they do take time to cook, they are well worth the wait.

Making tomato confit isn't hard but it can heat up the house and seem wasteful to run the oven for hours -- so why not use an energy-saving toaster oven?

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]]>homemade tomato confitHomemadeTomatoConfitjennifer iserlohJenniferIserlohroasted tomatoesRoastedTomatoesskinny chefSkinnyCheftoaster ovenToasterOventomato confitTomatoConfitJennifer Iserloh2009-09-18T13:00:00+00:00