Tag Archives: tomatoes

Emily’s simple Fried Green Tomatoes

Homegrown or from the farmers market, green tomatoes are tangy, sour, slightly sweet.  All the recipes I found for them required a lot of ingredients, and as the afternoon monsoon thunderstorm set in, I knew I wasn’t up to running to the store.  So I made do.  And they came out fantastic.  This recipe is scaled for 1, or maybe 2, people and meant to be served as an appetizer or snack.  I enjoyed it at tea time (around 4pm with a mug of authentic chai tea with local honey).

1 medium or large green tomato, use 2 if on the small side

1 egg

3 tbs milk (buttermilk is best, but since I didnt have it I used whole milk powder mixed with a little water)

1 tsp salt

1 tsp freshly ground pepper

1/2 cup cornmeal, corn flour, etc.  I used masa flour.

Oil for frying (I like grapeseed or cocounut)

 

Mix egg and milk in a small bowl.  In another bowl, mix together the corn flour, salt, and pepper.  Add additional spices if you like (parsley, garlic powder, etc). Slice the tomato into thin slices, about 1/4″ thick.  Heat the oil in the pan on medium-high.  Dunk each tomato slice into the egg/milk, and then coat it with the corn flour.  You can do this a second time if you want a thicker crust on them.  Place each tomato slice in the pan, do not over-crowd or layer them.  Cook for 2-3 minutes, flip, and cook another 2-3 minutes.  Both sides should be a deep golden brown.  Drain on paper towels.  Serve with lemon, hot sauce, or ranch.

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Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes- Domesticate ME!

I just made something similar to this when i went camping.  I added a couple chopped up radishes from my garden.  And I marinated it in greek seasoning and twice as much lemon as the recipe calls for.  I marinated the veggies and chicken separately, so I could throw in some veggies for a vegetarian friend who was joining me.  It also meant I could add them easily to a variety of things, from adding a small amount to a cornbread i made in the dutch oven over the fire, to mixing them with my eggs in the morning.  It really changed my camping experience to feel much more wholesome and healthy by having fresh veggies incorporated at every meal.

 

 

“Happy 4th of July week, friends! I am currently camping in Wyoming with Logan for a few days on our way up to Driggs, Idaho, where we will be spending the actual 4th.  No, you did not misread the last Read on! →

Source: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes- Domesticate ME!

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22 Things You Need to Eat by the End of Summer — Recipes from The Kitchn | The Kitchn

Omg, this is such a great list of summer recipes.  There are only a handful that DONT make me drool.  Full of bright fresh flavors of summer.  A strong focus on fresh fruits and veggies, most of the recipes are veg and good for weight loss.

 

Summer produce is in full swing, and we couldn’t be happier. Even if we don’t want to spend a ton of time over a hot stove when it’s warm out, we still want to make the most of the season’s bounty. Plus, we’re always happy to fire up the grill when it’s nice outside. These 22 recipes are like a master class in tomatoes, sweet corn, berries, stone fruits, and more. Time to get cooking.

Source: 22 Things You Need to Eat by the End of Summer — Recipes from The Kitchn | The Kitchn

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Emily’s green chile chili with extra veggies

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On Christmas Eve, my mom and her husband made chili for dinner, from his mother’s recipe.  It was great – I hadn’t eaten chili in years and forgot how good it was.  Now that I am back home in Colorado, I decided to make my own variation.  Feel free to substitute as you wish, add TVP or soy crumbles instead of beef if you want vegan.  This version is mild, with a very slight heat level. I made a lot and am going to bring it with me for work lunches for the rest of the week.

Ingredients

1 green bell pepper, diced

2 carrots, diced

1/2 onion (I would have put a whole onion if I had it on hand), diced

1 heaping tbs. garlic.

1 cup kale, finely chopped or ripped into very small pieces

1 zucchini

1 can of diced tomatoes

2 fresh tomatoes, diced, or an extra can of tomatoes instead if you like

1 can kidney beans

1 can black beans

1/2 cup (or more if you like) roasted Hatch green chiles, diced (you can get this in cans if you don’t live in the southwest, 2 cans or so should be good)

2 lbs ground beef

1 can chili starter mix, or a packet of chili flavorings – or make your own, I did this for simplicity sake

1 tbs salt, add more to taste

1 tbs black pepper

1 tbs dried parsley

1 tbs mexican oregano

1 tsp italian seasoning

2 tbs olive oil

1/2 tsp chipotle powder (or other hot pepper powder or flakes – increase if you like it spicy)

Directions

1. Add olive oil to pan, heat up on medium heat.  Add diced onions, saute until transluscent and starting to caremelize.  Remove from pan and add to big pot.

2. Brown ground beef with some salt, pepper, parsley, and chipotle powder.  Drain fat, add beef to pot.

3.  Add fresh tomatoes, carrots and other very firm veggies to pot.  Turn pot on low while you chop up the other veggies.

4.  Add peppers, chiles, zucchini, kale, etc. to pot.

5. Add remainder of seasonings.  Stir it up good.

6.  Add canned tomatoes to pot

7. Add cans of beans to pot.

8.  Add chili seasoning/can of starter/spice mix to pot.

9.  Add garlic to pot.

10.  Add about a half cup of water to the pot.

11.  Stir it up.  Cover and let it simmer for at least 30 minutes.  1-2 hours is better.

Serve with cornbread, sliced avocados, and sharp cheddar cheese.  I’m estimating that it makes about 8 hearty servings.

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grain free tabouleh

Photo by womenshealthmag (click here for recipe).

The recipe and photo is on instagram.  Sorry, it wouldn’t let me repost the photo here.

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