So...whats for dinner?
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I freeze my roasted tomatoes so I can taste summer in the middle of the winter. Nothing like making a soup or pasta sauce during the first snow storm from my own garden tomatoes.
I throw them into a freezer ziplock and freeze them lying flat on a sheet pan so I can stand them up in the freezer like a bookcase.
*susan*
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Susan, Thank you fellow MA winter sister. Great idea...and will work well since I just cleaned out my freezer yesterday!
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Definitely freeze the roasted tomatoes. They are so good on sandwiches during the winter when good tomatoes are nowhere to be found.
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So which recipe do you use for yours, Nance and Susan? I used balsamic on my roasted tomatoes today, but I wonder if they would be just fine with just garlic, olive oil, and some spices. Also I roasted mine for four hours at 325....would it make much difference to do them at a higher temp for less time? I have six bags of "roasteds" nestled comfortably in the freezer!
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Lucky you Lacey, on that tomato bounty! I roast mine at 325 just brushed with olive oil and kosher salt. I also bake them on a rack until they look sort of dry on top but still hold their shape (takes hours). I wish I'd had enough to roast this year, but the drought here really took it's toll on the tomatoes. I had a fair number but they were very small and thick skinned. Roasted, they are absolutely wonderful, not only on sandwiches, but in salads or on pizza too. Maybe next year!
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You are making me soooooo hungry fo real tomatoes, ones that smell like tomatoes! It is too cloudy and chilly to grow them here. About ten years ago we had a wonderful produce stand that made weekly trips to Eastern Washington for stock. I haven't even smelled a good tomato - or good produce period - since they closed down due to the owner's illness. Everything we get is picked green for shipping and storage purposes.
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That's pretty close to it Michelle.
I'm laughing. It's almost time to plant tomatoes here for the fall/winter season. I usually plant yellow pear tomatoes as I can save the seeds and they produce fruit fairly quickly.
This year I'm going to try them in a huge pot that I can move inside if it's going to freeze at night. Unfortunately we go from too hot to too cold too quickly to (!) get decent tomatoes. We also have the similar problem going from winter/spring to summer. We have 6 months of growing time, but it's two 3 month seasons...
The sourdough is done and wrapped in aluminum foil. I skipped the salt like I did when my dad was alive and on a severely sodium restricted diet... I *think* it makes loaf a bit more dense..but I'm not sure.
Eric
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Eric, you are correct. Salt inhibits the growth of yeast. I discovered that for myself back in Junior High. I was making my usual Saturday batch of potato bread. When I let the sponge raise it almost foamed over the top of the bowl. Dad had apparently seen his Mother do the same thing, He suggested I taste and correct. I tasted, no salt, I added salt and kneaded the bread and it behaved properly and tasted the way it should.
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my tomatoes were a bust this year. and dang, we won't be having any croutons for dinner.. just burnt them to a crisp doing laundry at the same time.
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Just lost my post....arghhhhh!
I hate when that, and the crouton burning, happens, Apple.
So it seems that mother nature felt that the East Coasters needed more Vitamin A, so gave us great summer weather for tomato growth. Of course this was the spring I never had a chance to plant mine! But I don't even mind buying lots of them because they are so unbelievably delicious.
Since I also got these great looking leeks yesterday, I'll be making potato/leek soup to bring to Martha's Vineyard Wednesday when DH and I head there with a friend who was planning to retire there with her DH. Unfortunately, two years ago, he died just before retiring, so she is trying to decide whether to go along with their original plan solo. Hopefully the island will be less crowded now that school has started....translation....we'll be able to get dinner reservations!0 -
Lacey Marthas vineyard is on my bucket list....enjoy!
Decided on veal parmesan for tonight to use up the remainder of my homemade sauce. Also bought that spaghetti squash to go along with it. the checkout lady said that those squashes were flying outta the store...must be everyone has the bug to make squash. The price of veal was outta sight...so this will be my husbands "treat" to hold him over for awhile.
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Went to a local apple orchard today to buy apples and was quite shocked at the price, almost double last year's! I don't know why I was shocked, the drought here has hit all produce very hard, of which I was very aware. Bought some anyway, as I have apple pie in my mind this week.
Michelle, the salt potatoes were wonderful. I think I'm hooked. Now I have another use for all of those tiny little new potatoes I have every year.
Tonight's dinner is fairly pedestrian. Grilled rib eye steak, steamed broccoli and sea salt baked potato (I must be craving salt), maybe a baked apple for dessert. Hope everyone has a good evening.
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Nancy - I'll take that "pedestrian" dinner any night. And I'm glad you enjoyed the salt potatoes. I haven't had them in years. By the way, leftovers make fabulous home fries for breakfast.
We had pizza - I picked up DH from the airport and he's dead tired. His allergies were totally aggravated in Kansas City, so he's really suffering. He'll probably nod off any minute now!
Carrie - isn't veal always outta sight? I suspect we haven't seen anything yet. Next summer's prices will probably be sky-high.
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Hi all - now I am craving home fries! Dinner tonight was tomato herb soup and a grilled cheese for DD - she needed comfort food - looks like a break-up with the Navy SEAL boyfriend... I had the other half of the soup with a Greek village salad with some sliced steak on top. DH is out of town so I didn't feed him, lol!
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Everyone♥
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I had to pull up some tomato plants as they finished their job but still have other going strong.
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I'm going to try this recipe.
Suggestions would be appreciated!Ingredients:
olive oil
1 small onion, chopped in half then into thin slices
1 x 28 oz can whole plum tomatoes, drained of most of its juice (I used Nicola San Marzano plum tomatoes, which smelled amazing)
1/2 clove garlic, chopped
1 1/2 tsp allspice
2 tsp basil
1/2 cup applesauce (I used a single-serving plastic cup)
1 small apple, mashed with a potato masher1 lb linguini
In a large nonstick skillet, heat about 3 Tbsp olive oil until it's hot. Toss in the onion and move it around so it's coated with olive oil. Cover and leave until the onions turn brown/black and kind of stick to the bottom of the pan. Add the tomatoes and roughly crush them with a hard rubber spatula. Add the allspice, basil, applesauce, and mashed apple. Cover and put on medium-low heat for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Drop in the linguini and cook according to package directions. Drain.
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Deb, beautiful!
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Deb that plant is beautiful. Interesting combining tomatoes with apples, is the dish sweet? Cant think of what it would taste like.
Husband did not like the spaghetti squash, and I was just so-so on it, ate mine with butter, salt and pepper. thought if he covered his with sauce he wouldnt know the difference, but I cant fool him!
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Tonite was leftover steak and himefries. I ate one filers and half of the potatoes yesterday. I order medium rare, but they were rare yesteday, I like them rare but have been ordering them more done when Chemo and recovering. So when I reheated them quickly in a pan they were still med rare, Yum. I wouldn't have cooked at all tonight if I didn't have the leftovers, and would have eaten cereal again.
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Deb- Those tomatoes are so cute never saw them in that shape before bet they are so delicious. I have never heard of the tomatoe sauce with applesauce sounds interresting though.
Michelle- Love that song "Cleaning my gun' reminds me when me and my sister snuck out one night when we were younger ( one of the stupid things i did when i was younger) and when we got back my dad was sitting on the porch with his shot gun ( for real) my dad is not mean just was strict and did not like the guy i dated back then. Wish i knew what he knew at that time, i ended up marrying him, and he turned out to be the biggest mistake ever except having my daughter of course.
Today was a long day, me and DS sat up all night talking until 3 in the morning then had to get up at 6am to take her to the airport her flight ended up being delayed for 2 hours then we headed home when we got half way home she text saying her plane was still on the runway, for another 2 hours but she is finally home now. I cried so hard when she left it has been a long but wonderful 2 weeks with her. I slept all day and just woke up and made ham and cheese sandwiches for dinner. And a chocolate pudding cup.
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Debbie, I am glad you had such a nice visit with her. Lots of lovely memories.
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YOUR SPECIAL FOOD OF THE DAY! FREEKEH
I stole this from Wikipedia so i wouldn't have to write it all out.
http://en.wikipedia.org/wiki/Freekeh
I go to an Arabic grocers's... halal meats.. they make their own pita and have a huge selection of yogurts, produce, spices, PEAR soap (try it - it's a clear glycerine soap with a clean divine scent. I love the proprietor and his sons,.. especially the grandfatherly owner (proprietor) who must be all of 80. The first time he saw me, he swallowed and shed a few tears. I said STOP! Anyway, he is cute.
I have been introduced to so many foods there. sumac, fenugreek - special gum for dry mouth people called mastic, rosewater, orange blossom water.. anyhoo....
i saw a package of green grains and asked him what it was and he said "Freekeh - pronounced freaka".. a fire roasted package of green wheat kernels. I asked him what you did with it and he said " oh - we love it - it is so delicious. we have soup with it almost every nite..... made with a vegetable or chicken stock.
so i took a box home and fixed just a 1/2 cup (dried) last nite. it has a delicious, rather shocking flavor. it really is fire roasted. they burn off the chaff and the straw. the moisture content of the grains keep them intact. it has a super cool flavor. I will be turning the grains i cooked yesterday into tonite's light soup.
because of my weight loss i have turned up the mayo and butter content of my cooking (BLTs with mayo)... surprisingly everyone seems to be losing weight in my family. my lack of appetite must be catching.
I think I will also try a tabouli made with these grains, I stirred some of my freekeh into a rather strong vinegary cole slaw. last nite.. good for the freekeh, good for the slaw.. it was really good. I'm thinking it would be really awesome with steamed and creamed (frozen) spinach.
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Deb...your picture is beautiful. I am going to do a water colour of mine & I might try yours too. What is that iron structure, your tomato "cage"...it looks very effective. I had to use 2 wire cages for my beefsteak plant and it still wasn't enough. Think I will try your interesting recipe too.
I have been using La San Marzano diced tomatoes with basil.(from Costco) Tried them originally because they only have 1% salt & they are excellant.
apple: That Freekeh sounds interesting but not sure where I would find it around here.
carberry: my DH won't eat spaghetti squash either but he absolutely loves the "Squash Puff" although I haven't used Spag. in it yet.
Sure be happy when my rad SE are finished....itching & hurting like crazy...first time I have had to take pain meds since my surgery in May. and I have been doing all the right things. Few more days to go I guess.
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Hello! Does anyone make matzoh balls.. ? I'm thinking I'll be making chicken matzoh ball soup tonite. I bought some matzoh ball crumbs.
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Carrie- Sorry you didn't care for the speghetti squash its one of those things you ever love or hate. My DH does not like it either, can't fool him! Have you tried butternut squash? I like to bake it with some brown sugar and honey and a little cinammon, so yummy and good, even DH likes it.
Seems like the weather is changing all of a sudden, the days are getting shorter and getting darker earlier, went from 78% weather to really foggy and cold here today. One of those days you just want to stay in bed and curl up with a good book.
Apple- I have never ate matzoh balls before I don't think I have ever tasted it either.
Wow, this thread is either so busy or no one is home. ;-))
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Hi, wow what a busy busy board this has been.
Apple - my Mum (although not Jewish) used to be a kosher cook and made matzoh balls all the time. I have no idea.
Yesterday I bought some peanuts, get home and they are unsalted. Any ideas on how to make them salted ?
Seems everyone is enjoying the last of Summer. I know I am here. Making the most of 2 weeks of feeling good before I start rads (October 4).
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Tazzy - if you take those peanuts and roast them in the oven at 275 with melted butter, seasoned salt and worcestershire sauce, you will create a taste like Chex Party Mix.
We're having tacos tonight...I made my own taco seasoning mix from this recipe:
http://allrecipes.com/Recipe/Taco-Seasoning-I/Detail.aspx
I added a teaspoon of cornstarch and will add 1/2 cup of water to the browned meat. I hope the mix is good - I tried a different recipe a couple weeks ago and DH thought it was rather bland.
Apple - can't help with matzoh balls, sorry.
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Michelle... you really are a font of all knowledge and information on most subjects - thank you.
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LOL, Tazzy! I know just enough to be dangerous!!! Actually, my grandmother was making chex party mix (we call it "bibbits" in our family - I think it's a French-Canadian slang word for bugs) back in the mid-50s when I was a youngster, long before I remember seeing the recipe on the Chex boxes.
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Everyone♥ 