Fried Ripe Tomatoes

May 30, 2013 by  
Filed under Vegetables

Fried Ripe Tomatoes

These are similar to the popular fried green tomatoes, but this recipe uses ripe tomatoes. Try this one for a different side dish. Serve with dressing, aioli or cream gravy. [Read the rest of this entry…]

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Fried Green Tomatoes Recipe

May 30, 2013 by  
Filed under Vegetables

This southern favorite is popular in the summer when tomatoes are plentiful and in the fall, when green tomatoes are harvested to save them from the first frost. The green tomatoes have a tart flavor. Serve them hot with a side of dressing or aioli. [Read the rest of this entry…]

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Broiled, Roasted or Grilled Tomatoes

May 30, 2013 by  
Filed under Grilling and BBQ, Vegetables

Basalmic Broiled Tomatoes

Firm Ripe Tomatoes, cut into halves
Salt and pepper to taste, (I like Kosher salt)
Basalmic Vinegar
Fresh Basil, chopped

  1. Cut the tomatoes in half and place onto a baking sheet. Sprinkle with salt and pepper and a dash of basalmic vinegar.
  2. Place under the broiler for a few minutes until the tomato is shriveled. Remove from the oven and sprinkle with the fresh basil.
  3. These can also be placed on a hot grill instead of under the broiler. They are delicious. I use Roma Tomatoes for these.


465247_roasted_tomatoes_with_rosemaryBroiled Tomatoes with Rosemary

Firm, ripe tomatoes, cut in halves
Salt and pepper to taste
Rosemary sprigs

Olive oil

  1. Cut the tomatoes and place them, cut side up, on a baking sheet.
  2. Brush tomato halves with a light layer of olive oil. Sprinkle with salt, pepper and rosemary.
  3. Heat under the broiler (or place on the grill) for 3 to 5 minutes until just beginning to brown.

Broiled Tomatoes with Bread Crumbs

Firm ripe tomatoes
Salt and pepper to taste
Grated cheese or bread crumbs

  1. Cut firm ripe tomatoes in half crosswise. Sprinkle cut surface with salt and pepper.
  2. Dot with butter. Heat under broiler 3 to 5 minutes or until almost browned.
  3. When almost browned sprinkle with grated cheese or bread crumbs and return to broiler. Heat until cheese is melted, or crumbs are browned.
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Easy Overnight Vegetable Salad

May 29, 2013 by  
Filed under Salads, Vegetables

This makes a lot, great for a large party.

Easy Overnight Vegetable Salad

1 large bunch or carrots
2 heads of cauliflower, separated into flowerettes
1 bunch of broccoli, separated into flowerettes
3 sweet purple onions, thinly sliced
2 cans pitted ripe olives, drained
1 pound or more small fresh mushrooms
5 bottles Italian dressing
few sprigs of fresh dill (optional)

  1. Cook carrots, cauliflower and broccoli until barely tender. Rinse in ice water to stop cooking.
  2. Slice carrots into small thin strips.
  3. Combine all vegetables and dill and pour dressing over all.
  4. Marinate in refrigerator overnight.
  5. Drain and serve on lettuce in a large salad bowl.

Makes 30 to 40 servings.

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Avocado Orange Salad

May 28, 2013 by  
Filed under Salads, Uncategorized, Vegetables

"Mandarin orange segments in light syrup&...

“Mandarin orange segments in light syrup” (syrup removed) – Publix brand (Photo credit: Wikipedia)

Make Avocado Orange Salad with fresh oranges or tangarines during the winter, if you can get a ripe avocado. In the summer use canned mandarin oranges for an acceptable substitute.

1 medium head Bibb lettuce
1 small cucumber
1 avocado
3/4 cup fresh orange or tangarine slices or an 11 ounce can mandarin oranges
2 Tablespoons diced green onion

½ teaspoon grated orange zest
¼ cup orange juice
½ cup salad oil
2 Tablespoons sugar
2 Tablespoons red wine vinegar
¼ teaspoon salt
1 Tablespoon lemon juice

Tear lettuce into small pieces, slice cucumber thin, slice avocado and remove the seeds from orange slices.
Toss all of salad ingredients together, or arrange on 4 salad plates.
Combine all of the dressing ingredients in a blender and blend.
Pour dressing over salad and toss. Serves 4

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Iced Spinach Soup

May 27, 2013 by  
Filed under Soup and Stews, Vegetables

This Iced Spinach Soup is a good way to add more vegetables to your families diet on a hot day. Cool, refreshing and nutritious. What more could you want?

This is the food processor part of a Braun Mul...

Use your food processor to make this soup smooth and creamy. (Photo credit: Wikipedia)

1 ½ pounds fresh spinach or 1 package frozen spinach
1 cup milk
1 cup chicken stock
1 cup cream
salt and cayenne pepper to taste

Cook fresh or frozen spinach as usual. When cool, process in food processor a few pulses until finely chopped.
Add milk, cream, and stock.
Season with salt and cayenne pepper to taste.
Chill thoroughly before serving. Serves 6.

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A Caesar sometimes referred to as a Bloody Cae...

Serve a small glass of Gazpacho as an appetizer or serve with a sandwich or good bread for a light lunch.  (Photo credit: Wikipedia)

Another summer soup served cold. This is a quick and easy version using canned tomato juice. It definitely delivers on flavor.

2 cucumbers, sliced
5 green peppers, diced
½ loaf of hard bread or equal amount of hard rolls, broken into chunks
5 ripe tomatoes, cut up
3 cloves crushed garlic
¼ onion
¾ cup olive oil
¾ cup wine vinegar
3 cups tomato juice or v-8 juice
cayenne pepper and salt to taste

Place cucumbers, green peppers, bread, tomatoes, garlic and onion in large bowl. Add oil, vinegar, water and seasonings.
Refrigerate together at least 24 hours.
Mix in blender and pour into bowl.
Refrigerate a few more hours and serve in chilled bowls.
Top with croutons or fresh chopped vegetable garnish. Serves 8 to 10.

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Cream of Tomato Soup

May 26, 2013 by  
Filed under Soup and Stews, Vegetables

This is definitely a gourmet soup when made with fresh ripe tomatoes. You can substitute canned tomatoes when fresh, ripe tomatoes aren’t available. If you are making this to serve later, or expect to have a lot of leftovers for several meals, don’t add the cream until serving time. The cream will curdle if boiled, so re-heat it gently.

Cream of Tomato Soup

Cream of Tomato Soup

5 large tomatoes, peeled and chopped
1 quart chicken broth
2 cups heavy cream
salt and pepper to taste
fresh basil to garnish

  1. Put peeled and chopped tomatoes into a saucepan with the chicken broth.
  2. Bring to a boil and simmer 20 minutes.
  3. Salt and pepper to taste. Be careful with salt as some broths are salty. Remove from heat.
  4. When ready to serve, add the cream. Garnish with fresh basil.

*Be careful when reheating. Cream will curdle if boiled, reheat gently.

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Spinach Artichoke Casserole

May 24, 2013 by  
Filed under Appetizers, Vegetables

This is a wonderful recipe for a crowd. Who thought spinach could be so good? Serve as a dip or a side dish.

2 pkgs chopped frozen spinach, thawed and well drained
1/2 medium onion, chopped
1 can artichokes (unmarinated), cut into quarters
1/2 cup parmesan cheese
1 pint sour cream
4 Tablespoons butter

Saute the onion in butter. Mix with the remaining ingredients and put into a casserole dish. Bake at 350 degrees for 30 minutes. Makes 10 servings.

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How to Make Perfect Mashed Potatoes- Every Time

May 3, 2012 by  
Filed under Vegetables

Mashed potatoes have long been a staple on the American dinner table. In recent years, chefs have been flavoring this basic recipe to create culinary masterpieces that are easily reproduced in the home. Here are some tips and a basic recipe to get you started on the road to perfect mashed potatoes.

Mashed potatoes with scallions and butter

Mashed potatoes with scallions and butter. (Photo credit: Wikipedia)

Choosing The Right Potato

Actually there is no right potato for mashed potatoes, any potato will do. However, the potato you choose will affect the taste; if you are trying to make the potatoes mom made, you might want to use the same kind of potatoes that she used.

Starchy potatoes, such as russet and Yukon gold will yield light fluffy mashed potatoes.

Waxy potatoes such as reds and round whites yield a denser, but more flavorful mashed potato.

How To Mash The Potatoes

When it comes to mashing the potatoes, every cook does it differently. For a coarse mashed potato, use a potato masher by hand to mash until the potatoes are the desired texture. The more you mash, the finer the texture and less lumps.

If you like a very smooth texture with no lumps, use a potato ricer. A potato ricer looks similar to a giant garlic press. The potato is pushed through small holes, yielding a fine smooth texture.

If you like light fluffy potatoes, you can use an electric mixer to mash and combine the potatoes. When using an electric mixer, you must be careful not to over mix them. If you mix too long the texture breaks down and the potatoes will have the consistency of glue.

Basic Mashed Potatoes

6 medium sized potatoes
1/2 cup milk, approximately
4 Tablespoons butter
Salt and white pepper to taste

Peel the potatoes if you wish, then cut into large chunks. Boil the potatoes until soft and easily pierced with a fork, about 20 minutes. Drain the potatoes, then return to the pan and dry by shaking the pan over heat.

Mash the potatoes or put through a ricer. Add most of the milk, the butter, and salt and white pepper to taste. Stir to combine, adding the rest of the milk as needed until the potatoes are the desired consistency. Do not over mix.

Popular Variations

Some cooks use cream instead of milk for a creamier flavor.

Use olive oil instead of butter.

Substitute sour cream for the milk. Garnish with chives or bacon.

Add a few cloves of garlic to the cooking potatoes, and mash with the potatoes, or add roasted garlic to the cooked potatoes.

For low fat mashed potatoes, use low fat sour cream instead of the butter and milk.

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