Simply Cookbooks

Posts Tagged ‘tomatoes’

My family loves tomatoes. Growing up in Kansas probably had something to do with it. My mother would plant row after row of tomato plants. We would eat them green-fried, sliced for sandwiches or as a side dish with just salt and pepper sprinkled on them. My mother made the best homemade tomato soup with chunks of cheese floating in it.

The part I remember most is when it came time for canning. I would sit in the kitchen for what seemed like hours on end pealing tomatoes so my mother could cook and then can them. Even though I thought it was an endless chore, I loved the fresh spaghetti sauces and tomato soups that came from these delicious jars of tomatoes.

Storing The biggest mistake that most people make when it comes to storing tomatoes is they put them in the refrigerator. Tomatoes are an at room temperature fruit. Put them in a basket or bowl and leave them on your counter top. Because tomatoes are best at room temperature, they tend to spoil fast so don’t buy more than your family can eat within a few days time.

Ripen If you need tomatoes to ripen at a faster rate, put them in a bowl with an apple and cover the fruit with a towel. Don’t ask me why this works, it’s just been a method used since the pioneer days!

Peeling Peeling tomatoes is easy. Boil some water and dip the tomatoes in for a second or two and remove. Dip the tomato in ice water immediately after removing from the boiling water. The peeling should be wrinkled so that it slides right off or scrapes of with ease using a knife.
.
Tomatoes can be used on sandwiches, in sauces, fresh in recipes or just eaten fresh sliced. Here is a website Pick Your Own.org that gives you step-by-step instructions with pictures, on how to make and can homemade tomato paste. Make your own and you will never buy it from the store again!

Please Share This With Other Cooks!

Powered by Bookmarkify™

Everyone has a recipe for Bruschetta, or you should.  This is such an easy dish and there are so many varieties that I really believe you could make a different recipe everyday for a year and still have some leftover, recipes that is.

We didn’t feel like eating a big meal tonite, it was just my husband and I, so we usually eat lighter when the family is not around.   I hope you enjoy it as much as we did and if you have a special Bruschetta recipe I urge you to share it with us.

1 loaf of either Italian or French Baquette unsliced

• Fresh Tomatoes (I used 6 for this recipe)
• 3 slices of sweet onion finely chopped
• 2 garlic cloves
• Fresh Italian Oregano (about 1 tbsp)
• Fresh Italian Parsley (about 1 tbsp)
• 2 tbsp of Olive Oil
• Salt to taste
• Just before serving mix in crumbled Feta Cheese about 1/4 cup

Combine all the ingredients, except cheese, and let sit about an hour.  If you want to make it the day before and let it sit the flavors will “pop”.  Just be sure to serve this at room temperature.

Slice your Baquette about 1/2-3/4 inch thick diagonally and put under your broiler until crisp, but not burned.

Now get a spoon and put some of the mixture on top of the bread and enjoy a very favorable meal.

Please Share This With Other Cooks!

Powered by Bookmarkify™

I have a lot of recipe books that were given to me over the years and I receive a lot of magazines.  One of my favorite is Eating Well Magazine.  I have yet to find a recipe that I didn’t like.

This is a very simple recipe and one that I would advise making well before serving.  It can sit in your refrigerator for up to two days, but no longer.   It is great for those leftover chicken pieces, although the recipe calls for only white meat, I tried it with dark and light and it tasted great.  I had some tomatoes that were just at the point of maybe not using, too ripe for salads.  I used those and again tasted really great.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.

RECIPE INGREDIENTS
1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1)
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice

DIRECTIONS
Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.

Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.

Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.

Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.

Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.

Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.

Please Share This With Other Cooks!

Powered by Bookmarkify™