This week: Miscellaneous! Tomatoes, Biscuits – and perhaps a get-ahead craft idea for your Christmas – here in July.
(Early this week, since I missed last week.)
If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.
-JT
This is a perfectly yummy side dish that lends itself well to freezing until needed.
Zucchini/Yellow Squash/Mushroom Casserole
Preparation 20 minutes, serves 8
Preheat oven to 350 degrees.
• ½ cup plus 2 Tbs margarine or oil, divided
• 6 medium zucchini, thinly sliced (peel if you desire)
• 4 medium yellow squash, thinly sliced (peel if you desire)
• 1- 8 ounce package sliced fresh mushrooms
• 1 onion, chopped
• 2 beaten eggs
• ½ cup or so of flour to bind squash mixture together
• Salt and pepper to taste
• 12 saltines, crushed or 1 cup corn flake crumbs.
In a large skillet over medium-high heat, melt ½ cup margarine or oil. Add vegetables; cook, uncovered, stirring often, until tender, approximately 20 minutes. Add salt and pepper. Remove from heat and add beaten eggs and flour. Mix well. Transfer squash mixture into a 13-x-9-x-2-inch baking dish; set aside. In a medium saucepan over low heat, heat remaining 2 tablespoons margarine/oil. Remove from heat. Stir in crushed crackers or corn flake crumbs. Sprinkle mixture over casserole.
Bake for 45 minutes or until golden brown.
I make this dish frequently, as I find it delicious.
For those who like something spicy, here are a couple of recipes from a friend for fresh Salsa:
Kristie’s Salsa
Adjust according to your liking
Roast the tomatoes on the stove top until they are soft, the outside will be charred, you can use any pan but don’t oil it, cast iron works well, medium heat, turn the tomatoes often. While I roast the tomatoes I also roast the Jalapeños and or Serrano chilies. They also will be charred on the outside but not too much, you just want the peel charred. Then you can put some onion in the blender with a clove of garlic, some cilantro and a touch of oregano. Add salt, then put the tomatoes and chilies in the blender and blend away. I like to blend for a minute or two so that all the flavors blend together.
I usually use this amount
2 tomatoes
6 chilies
1/4 regular or small onion yellow or white
1 clove of garlic if it is large
a handful of cilantro, the leaves more than the stems
a pinch of oregano fresh is better but dried works fine
and as much salt as enjoyed (a spoon or two)
another Salsa recipe that is good:
boil the tomatoes with Arbol chiles, these are small red chilies you can buy at any store like Safeway or Winco. They are really hot but really good. The tomatoes and chilies should be soft. You want to add the tomatoes and the chilies to the blender over the onion, garlic and oregano and cilantro, then follow the same directions as above, except add more oregano. When you pour the tomatoes and chilies in the blender you will want to add a small amount of the water, just enough to make is smooth so it pours out of the blender easily. I would use about the same as above 2-3 tomatoes and about 20 arbol chilies.
Chacoal grilled Okra or Green Beans.
First, you need to spend a few bucks to get a non stick skillet with a removeable handle.
Outset 76163 Grill Skillet with Removable Handle, Non-Stick
by Outset. Available at from Amazon, Kohls, Bed Bath and Beyound and other stores. Grilling skillets have small holes on the bottom and side to allow the charcoal flavor to infuse the good stuff.
Most grilling skillets come with connected metal handle. That is a good way to get 2nd or 3rd degree burns when trying to remove the skillet from the grill.
You remove this handle after you place the skillet on the grill and replace it while stiring or to lift the skillet off the grill to pour the Okra or Green beans into or on their serving bowl or platter.
I charcoal/cook the Okra or Green Beans for about 5 minutes per sided or stir them twice/three times in 10 minutes. We take the meat off the grill, cover it and let it sit for 10 minutes.
While the grilled meat is sitting, I cook the Okra or green beans as noted above.
Start with the Okra. Use fresh Okra and no longer nor thicker than your index finger. A little smaller works better. The bigger the pod, the stringier and tougher.
Wash the Okra in running/cold water and drain and pat dry with a paper towel. Put the okra in a serving bowl to add olive oil until each pod is lightly covered!
.
Simple and good recipes with minimal prep or after dinner clean up. We use the prep bowls/ platters to s
We do the following seasoning after the above. Use one of the below or a combo.
1. Plain ground pepper or ground sea salt.
2. Steak seasoning by itself
3. Taco Seasoning
Put the seasoned Okra Pods into a serving bowl, not plastic.
I stoke and respread the coals and replace the grill. I put the grilling skillet over the hot coals and spray it with a no stick grilling spray.
Pour in the seasonded Okra pods and use wooden flat edge stirrer to rotate and insure the pods are cooked. Avoid burning the pods or under cooking. Takes anywhere from 6 to 10 minutes depending on how hot the coals are.
Grilled Green Beans. This can be the whole meal.
Buy a about a pound per two people. wash the green beans and snap off the stem about a half inch down.
Wrap the green beans 4-6 with a slice of Pepper Bacon or Proscuito. Use a couple of wet toothpicks to hold the meat in/on the beans.
Preheat the skillet or you can grill them on a hot grill 2-3 inches from the hot coals. Turn them about 1/3 around every 3-4 minutes, until they are done on all sides.
Remove them with long tongs and place on a platter and put a single layer of paper towel over them until you serve them.
Two of these bean groupings are enough for my wife or I.
Our grown family members eat about 3 and the teens eat more.
We serve with a Caesar Salad and a brown rice or mac side dish.
After 3-5 minutes when a drop of water on the skill sizzles and evaporate
We serve the Okra with grilled salmon, steak, chicken, good sausages or grilled pork. The green beans can be a full meal or served with the above. I grill a ham steak sometimes to go with the bacon or proscuito and green beans.
There is minimal prep and cleanup after the meal is devoured.
Any left overs are put into a sealable bag. Then the next day we slice and dice them to be added to a good green salad for a good, easy and quick dinner or lunch.
Of all the boastful gardeners that promised me tomaters this year, I just got my first from a non gardener that has gardener friends.
Delicious!!!!
I ate some sliced with chili garlic sauce, shrimp, hoisin, salt and pepper and some sliced with mozzarella, ham and balsamic vinaigrette (and lashings of salt and pepper)
I just got home after driving 10 hours from Asheville & I bought a box of wine on the way home. It seems two steps up from vinegar, but it’s not deterring me ; )
For some reason your tomato soup sounds so delicious & comforting. Sigh...
Last summer I made tomato cheese pie several times. The taste was amazing. The problem is that even though I laid the tomato slices in a strainer prior to assembling the pie, no juice drained out so the crust was soggy.
Now that it’s tomato season, I’m craving that dish but want to avoid the soggy crust. Anyone know how to force the drainage of juice from sliced tomatoes?
(((You are on that channel watching the Christmas movies in July, aintcha?? I won’t tell. I’ve only watched 2 of the sappy things myself)))
I secretly want to live in one of those quaint always freshly snowing villages. I love those movies and everyone laughs at me.
The tomato soup sounds delicious. Is it really a full cup of butter/ oil?
Coincidentally, I’ve been dreaming about tomato soup. Someone had posted on last year that happened to include a bunch of herbs and spices which happened to be included in 3 different flavored cans of tomatoes in the pantry. Dumped them all into a pot and yum!
Sadly, I’ve had to give up the garden.
Yuck, I don’t know what they did to Bisquick but that stuff is waaaaaaaaaaaaaay too salty. Adding half again as much flour to the mix it was still disgusting. Ended up throwing the last box out and I do NOT throw food out.
We just tried America’s Test Kitchen’s recipe for tomato gratin. It is SO yummy. I will have to post it. They put the tomatoes through a salad spinner to get excess moisture out of them, so the gratin isn’t soggy.
Creamy Bruschetta Stuffed Mushrooms
Ingredients
12-18 white button mushrooms (12 large or 18 med-small)
a drizzle of olive oil
For the filling:
200 grams cream cheese (approximately 7 oz)
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan cheese
2 teaspoons freshly chopped flat leaf parsley
1/2 teaspoon dried or fresh oregano
1 teaspoons chopped fresh basil (or dried)
1/2 teaspoon fresh (or dried) thyme leaves
2 cloves garlic, crushed
salt and pepper (to taste)
3 medium ripe tomatoes, finely chopped and drained
For the topping:
1/2 cup freshly grated Parmesan cheese
some chopped parsley for garnish (if desired)
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Wash and dry the mushrooms well, removing their stems and placing them upside down on a baking sheet that’s been drizzled with olive oil.
Add the cream cheese, mozzarella, and Parmesan cheese to a large bowl, along with the parsley, basil, oregano, thyme, garlic, and salt and pepper, mixing well to combine.
Add the chopped tomatoes (drain them first!!) stirring the mixture gently just until combined.
Spoon the mixture into the mushrooms until they’re fully stuffed.
Sprinkle the remaining Parmesan cheese on top and bake at 350 degrees Fahrenheit for about 18-20 minutes until the tops have browned slightly.
Garnish with fresh parsley after baking and enjoy immediately.
http://thebusybaker.ca/creamy-bruschetta-stuffed-mushrooms/
Not a tomato recipe, but boy do these look delicious. I can’t wait to try them.
Chocolate-Peanut Butter Marbled Biscotti
Ingredients
PEANUT BUTTER DOUGH:
3 tablespoons unsalted butter, room temperature
3 tablespoons peanut butter
2/3 cup granulated sugar
¼ teaspoon salt
1 ½ teaspoons baking powder
1 tablespoon vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
½ cup chopped peanut butter chips
CHOCOLATE DOUGH:
6 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
¼ teaspoon salt
1 tablespoon vanilla extract
2 large eggs, room temperature
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ cup Dutch-process cocoa powder (I use Whole Foods 365 brand)
1 teaspoon espresso powder
½ cup mini chocolate chips
CHOCOLATE-PEANUT BUTTER TOPPING (optional):
2 cups semi-sweet or dark melting chocolate (I use Chocoley.com Bada Bing Bada Boom dipping and coating formula)
1 cup white melting chocolate (I use Chocoley.com Bada Bing Bada Boom dipping and coating formula)
¼ cup peanut butter, creamy-style
Directions
Preheat oven to 350° F. Line a baking sheet with parchment paper.
FOR THE PEANUT BUTTER DOUGH:
In the bowl of an electric mixer, cream together butter, peanut butter, sugar, salt, vanilla, and baking powder.
Beat in the eggs one at a time. The dough may look curdled, but is fine.
Gradually add the flour until combined.
Fold in the peanut butter chips.
Wrap the peanut butter dough in plastic wrap and refrigerate while making the chocolate dough.
FOR THE CHOCOLATE DOUGH:
In the bowl of an electric mixer, cream together butter, sugar, salt, and vanilla.
Beat in the eggs one at a time. The dough may look curdled but is fine.
In a medium mixing bowl, whisk together the flour, baking powder, cocoa, and espresso powder.
Gradually add the flour mixture to the butter-sugar mixture, mixing until combined.
Fold in the chocolate chips.
Remove the peanut butter dough from the refrigerator.
The dough will be formed into two logs. To form one dough log, use one half of the peanut butter dough and one half of the chocolate dough.
Divide each dough flavor portion into thirds and press the thirds into thick discs.
On the prepared baking sheet, stack the discs, alternating flavors. Press, stretch, and mush the stack into a log approximately 14” long and 2” wide.
Repeat using the remaining dough to form a second dough log. Place logs about 4” apart on the prepared baking sheet.
Bake for 25 minutes, then remove from the oven and allow to cool on the baking sheet for at least 30 minutes (or as long as overnight).
Reduce the oven temperature to 325°. Place the logs on a cutting board and use a serrated knife to cut the biscotti into ¾” slices (approximately 16 biscotti per log).
Stand the biscotti on the parchment lined baking sheet with a small space between each. Return to the oven for 30-40 minutes or until just beginning to turn golden. Biscotti will continue to firm up as they cool.
Cool completely on a wire rack before decorating or storing.
TO DECORATE:
In a small bowl microwave melting chocolate at 50% power for one minute or until melted. Spoon the melted chocolate into a small ziplock bag. Set aside.
I another small bowl, microwave the white melting chocolate and peanut butter at 50% power for one minute or until melted. Stir until the white chocolate and peanut butter are completely combined. Spoon into a small ziplock bag.
Line a small baking tray with wax paper. Stand a biscotti on the tray.
Cut off a bottom corner of each chocolate filled ziplock bag. Pipe alternating stripes on the top of the biscotti, two of each flavor. Starting at one end of the biscotti, drag the tip of a toothpick down through the stripes. Move over about ½” and drag the toothpick tip in the opposite direction, up through the stripes. Alternate dragging the toothpick down then up across the length of the biscotti.
After completing about 6 biscotti, place them in the fridge for about 10 minutes or until the chocolate is set.
Repeat until all biscotti are decorated and the chocolate is set.
Without chocolate topping, Peanut Butter and Chocolate Marbled Biscotti will stay fresh for up to one month with only slight softening over time. With chocolate topping, store for up to 2 weeks.
Packing tips
Do not add chocolate-peanut butter decorative topping to the biscotti if mailing to or from a hot location. Double wrap two or three biscotti in plastic wrap, cut sides together. Place bundles in an airtight container or ziplock bag.
http://themondaybox.com/2017/07/chocolate-peanut-butter-marbled-biscotti/
I make this several times a year and we really like it:
http://www.cookingchanneltv.com/recipes/potato-tomato-gratin-1962279
This is a great site. Such wonderful photography and great sounding recipes.
http://adventuresincooking.com/?s=tomatoes
I made a lot of this last year and am doing it again this year. I did reduce the amt of sugar/maple syrup in it for our taste.
http://www.closetcooking.com/2014/08/slow-roasted-tomato-bacon-jam.html
I might have that soup tomorrow... it sounds delicious...
I just got done gorging myself on peaches off my tree. It was 106° here today and it cooled down to 100° so I started eating them. That is how I love them. Hot off the tree. I don’t care for pies or cobbler. Just right off the tree especially on a hot evening like this.