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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(18 of 18)
Sep 13, 2004 5:59 PM
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Wanted to add to the grape tomato recipe that last week I added sauteed shrimp and a little browned chicken sausage to the recipe and served it to friends. They loved it!
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Anna Lagarias
Posts:
795
Registered:
1/31/02
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(17 of 18)
Sep 3, 2004 3:30 PM
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Hi Constance. I know just what you mean about following recipes, as I do the same as you. It makes a recipe all your own, I think, when you add your favorite flavors and ingredients.
Look forward to hearing about your stuffed tomatoes, sounds delish!
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Constance Bigham
Posts:
702
From:
southern Illinois
Registered:
2/5/03
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(16 of 18)
Sep 2, 2004 9:56 AM
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Thank you all for your kind welcome and the great recipes! I have saved the whole page.
Gwen, tell your mom thanks...that's all the recipe I need. I seldom follow one exactly anyway.
Tonight, I'm fixing Seafood Alfredo for a b'day dinner, and am thinking about doing one of stuffed tomato recipes as an accompaniment, along with some crusty bread. I'll let you know how it turns out!
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Gwen Ryan
Posts:
1,025
Registered:
1/31/02
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(15 of 18)
Sep 1, 2004 7:13 PM
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Hi Constance. Wanted to get back to you regarding that tomato sauce. My mom tells me that since she can't get around well any more and she cooks mostly for herself that she isn't making the sauce and isn't sure where she has the recipe. However, she did tell me that she dices the tomatoes with skins on, and cooks them with grated carrot, onion and herbs. She then purees the sauce in the food processor, and saves 1 cup and 2 cup increments in freezer bags so she has sauce at the ready when she needs it. She suggest that you could adapt your favorite sauce to this method and apologizes for not having the recipe to share.
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(14 of 18)
Aug 31, 2004 7:26 PM
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Hi Constance -- here's another recipe for you. Not sure where I found this one -if it was here and I fail to give someone credit, my sincere apologies. Guess I really need to start making notes on that! Anyway -- simple and delicious.
Tomato "Pie"
12 slices Italian (or french) Bread 1/2 inch thick
1/4 cup olive or vegtable oil
2 large tomatoes chopped (about 2 cups)
2 cloves of garlic finely chopped
2 tablespoons of small capers, drained
1/2 t salt
1/2 t pepper
Heat oven 375 drizzle bread with oil on each side and bake until golden brown. Remove from oven and Mix all ingredients, spoon over bread slices. Serve at room temp.
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Constance Bigham
Posts:
702
From:
southern Illinois
Registered:
2/5/03
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(13 of 18)
Aug 30, 2004 6:04 PM
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You ladies are wonderful! Star, that Roasted Tomatoes Pasta looks Fantastic, and so easy. And Michelle, you have given me a great source for more recipes. Thank you, thank you! My dining room table is still piled high. I think the more I process, the higher the pile gets. My grandson picked yesterday, and got half of bushel or more of Romas alone.
Brenda, I live in Benton, which is halfway between Mt. Vernon and Carbondale, right on I-57.
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Brenda McDonnell
Posts:
151
Registered:
7/5/04
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(12 of 18)
Aug 28, 2004 6:43 PM
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hi, again, constance -
i'm glad you liked the website i sent you. i have problems standing too, and since last year, problems using my right arm (i've had four surgeries to correct a fractured humerus). so i just do things a whole lot slower!
you mentioned that you live in southern illinois - whereabouts are you? we are in st. peters, missouri, about 25 miles west of st. louis but i have lots of relatives in illinois.
and you're right - price of groceries around has skyrocketed. almost have to take a loan to have a nice dinner!
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CD
Posts:
2,999
Registered:
8/21/02
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(11 of 18)
Aug 28, 2004 4:20 PM
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Hi, Constance. So nice to "see" you again. Missed your wit & humor. Last, I recall, you were working on bringing down your cholesterol. Hope you have been sucessful & all the Bigham's are doing well. Back to the tomatoes... Tomatoes make such nice little containers for stuffing with an array of foods. Cut off the tops, scoop out the insides, place on paper towels to drain & fill w your favorites. Some filling ideas: Guacomole topped w sour cream, surround w tortilla chips Basil, Hummus or Mexicali corn Rice Pilaf or couscous w raisins & curry Prepare a cheese lasagna filling like ricotta, mozzarella, eggs, chives, stuff & bake Chicken, tuna, seafood salads (shrimp, crab, etc) Small tubetti pasta of mac N cheese, could also add cooked ground beef/turkey & salsa Cooked scrambled eggs & bacon, topped w cheddar, etc. A favorite of mine, I posted awhile back, is tomatoes fontina served w peppers of assorted colors stuffed w couscous, or hash browns & beef. I'll look for the link, if you're interested. Mozzarella/Tomato/Potato Bake From memory: Wash & scrub potatoes, slice thinly, boil in salted water till al dente. Slice tomatoes. Alternately layer potatoes, tomatoes, cheese in casserole dish, sprayed w Pam. Season tomatoes, if desired w salt & pepper. Can toss in chopped chived as well. Bake till cooked thru & bubbly. Layer tomatoes, cheese, seasoning of choice in a pre-baked pie shell for a tomato pie or tart; & bake. An easy side: Sliced tomatoes, seasoned w salt & pepper, arranged on a serving platter, drizzled w yogurt & green onions. Here are some tempting tomato links. http://www.campbellkitchen.com/search_results.asp?i=&t=0&p=1&e=&q=tomatoes&c=0&prd=0&m=0 http://kitchentable-campbells.forums.liveworld.com/thread.jsp?forum=78&thread=6527 http://kitchentable-campbells.forums.liveworld.com/thread.jsp?forum=78&thread=12927 There's always grilled cheese & tomatoes...carmelize some onions & peppers & serve on some garlic toast. |
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(10 of 18)
Aug 27, 2004 6:23 PM
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Hello Constance! I've been wondering about you and missing you here at the "table." So glad you are back!
This recipe calls for grape tomatoes, but I think you could certainly use regular tomatoes and cut them up. My husband and I really like this dish.
2 pints grape tomatoes (about 20 oz.) (I would guess maybe 4 regular tomatoes)
1 tsp plus 3 tbsp extra virgin olive oil and more for the baking sheet
kosher salt to taste
4 large cloves garlic
large pinch of red chile flakes
12 large basil leaves
5 oz. dried angel hair pasta
freshly ground black pepper
1/3 cup freshly grated parmesan cheese (I've used the grated store bought type successfully here too -- not the powdered, but the type you find with the refrigerated pastas)
Bring a large pot of salted water to a boil. Adujst an oven rack to the upper-middle postion and heat broiler to high. Line a large, rimmed baking sheet with foil and rub with oil. Toss the tomatoes with 1 tsp of oil and some salt to taste. Spread on baking sheet. Broil, checking and shaking occasionally, until tomatoes are cracked, very soft and shrunken, about 20 minutes. They will be blackened in places, that's ok.
Meanwhile, chop garlic and put in a small saucepan with 3 tbsp oil and pepper flakes. Bring to a simmer over medium heat and cook until the garlic begins to turn golden, about 1 minute. Remove from heat and let oil steep.
Stack basil leaves on top of one another, roll into a cigar shape and slice across the cigar to create thin ribbons.
When tomatoes are done, cook pasta, 3-4 minutes. Drain pasta, return to pot. Immediately toss with garlic oil and salt to taste. Add black pepper, tomatoes, toss again. Add half the cheese, toss again. Serve immediately, topping with remaining cheese.
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Constance Bigham
Posts:
702
From:
southern Illinois
Registered:
2/5/03
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(9 of 18)
Aug 27, 2004 10:33 AM
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Speaking of celery, Gwen...I asked my husband to pick some up at the store yesterday, and it was $2.69 for the hearts of celery! That's up about a dollar from a few months ago.
Have you all seen a steep rise in the price of groceries in your area?
Milk is now going for well over $3 a gallon, butter is almost $4 a lb...even crackers are up almost $1 a box here in Southern Illinois.
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Constance Bigham
Posts:
702
From:
southern Illinois
Registered:
2/5/03
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(8 of 18)
Aug 27, 2004 10:30 AM
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Thanks for the suggestions Weez! I have done the boiling water/ ice water with tomatoes, and it works great.
I think the best idea is the Fiesta! I'm having a birthday dinner for a friend next week, and that can be our theme.
We had some great burritos last night...I mixed some browned ground chuck with some of my homemade salsa, fat-free re-fried beans, and a can of cheddar cheese soup. I added some cumin and chili powder, S&P, simmered a while to thicken, then we spread it on warmed flour tortillas with more salsa, grated cheddar cheese, sour cream and lettuce. Very tasty.
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Weez Graybiel
Posts:
1,049
Registered:
10/28/03
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(7 of 18)
Aug 26, 2004 1:51 PM
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If you need to peel tomatoes in a hurry, here's an old trick:
Put them into boiling water, leave them there for a few seconds, then plunge them into ice water - not only do the skins come off easily, but it also makes the seeds squeeze out with little effort.
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Weez Graybiel
Posts:
1,049
Registered:
10/28/03
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(6 of 18)
Aug 25, 2004 2:46 PM
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A couple of years ago a friend of mine tried her hand at gardening and ended up buried in tomatoes & jalapeno peppers. She wound up giving me an entire shopping bag full - so I did the only logical thing - I had a fiesta!
Fresh Salsa
6 tomatoes, seeded & chopped
2 diced jalepeno peppers (use more if you like it really spicy)
2 cloves garlic, crushed
1/2 cup chopped onion
2 tablespoons chopped cilantro leaves
pinch of salt
juice of one lime
Combine all ingredients and rerigerate at least 30 minutes before serving to allow flavors to blend.
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Constance Bigham
Posts:
702
From:
southern Illinois
Registered:
2/5/03
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(5 of 18)
Aug 25, 2004 9:40 AM
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Thank you Brenda...there are some great recipes there.
My biggest problem is that I'm unable to stand for long, which makes the process of peeling the tomatoes difficult if I'm going to do very many.
Gwen, the pasta salad looks great.
And, yes...I'd be very interested in your mom's freezer spaghetti sauce. I do have a juicer/strainer on my Kitchen Aid Mixer, and I can sit at a stool in my kitchen to do that.
I discovered yesterday that I could do them raw, and came up with a couple of gallons of wonderful, fresh tomato puree, which I froze in ziplocks for soups, sauces, whatever.
I have made some really good salsa, which I am just storing in a big jar in the fridge.
Also, this Italian style salsa:
Salsa Italiano
Ingredients:
1 lb. fresh tomatoes, seeded and diced
1/2 cup chopped red onion
1 can sliced ripe olives
1 6 oz jar marinated artichoke hearts
2 tbl lemon juice
2 garlic cloves, finely chopped
3 tbl chopped fresh basil
1/4 tsp crushed hot red pepper flakes
1/4 tsp salt
1/8 tsp black pepper
In medium bowl, combine tomato, onion and olives. Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture and set aside.
In a small bowl, sheik together lemon juice, garlic, basil, pepper flakes, salt, black pepper and 2 tbl artichoke marinade. Gently mix dressing with tomato mixture.
Store in fridge.
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Gwen Ryan
Posts:
1,025
Registered:
1/31/02
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(3 of 18)
Aug 24, 2004 6:25 PM
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One question, Constance -- would you be interested in a tomato sauce my mom makes that she keeps in the freezer? I can try to get the recipe if you are interested.
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