Tag Archives: tomatoes

Healthy Lentil Soup

Posted on by
Reply
Healthy Lentil Soup

Yum!!! Perfect soup for the cold weather we’ve been having.

I’ve gotta be honest. I haven’t been eating alot of meat lately and I’ve been feeling a bit tired. And the weather has been pretty shitty, so I made a GIANT batch of lentil soup hoping that it would give me the protein and vitamin boost I’ve been needing. This recipe would be easy enough to make vegetarian or vegan, but I’m not that picky. This soup is a hodge-podge of different lentil soup recipes I’ve seen around the internet…. if I saw an ingredient I liked I just added it to the Crock Pot. I love Crock Pot meals because sometimes I really don’t have the energy to cook up a big meal…. and this recipe makes so much food I was able to put half of it in the freezer.

Ingredients

10-12 servings.

16 oz. green lentils
1 large onion, chopped
3 garlic cloves, minced
3 celery stalks, 1/4 inch slices
3 carrots, 1/4 inch slices
2 leeks, sliced, white and light green parts only
1/2 bunch of swiss chard, stems removed and sliced
1 28 oz. can of organic tomatoes in juice, diced
4 cups of vegetable broth
4 cups of chicken broth
1 T. olive oil
2-3 bay leaves
1 1/2 t. dried thyme
1 t. chili pepper flakes
sea salt and fresh ground black pepper to taste
sour cream or plain yogurt, for garnish
fresh cilantro, for garnish

Instructions

1. In a large saute pan heat up the olive oil over medium heat, add the onions and saute until they “sweat” and are slightly translucent (took about 5 minutes), then add the minced garlic and cook for another minute or two being careful not to burn the garlic. Adjust the heat if necessary.

2. In a large Crock Pot combine all of the other ingredients except the salt and pepper. Add in the onions and garlic and stir it all up.

3. Set Crock Pot to low heat (cook time 8-10 hours) or high heat (4-5 hours).

Note: We do not have a large Crock Pot, we have a smallish one, so if you also have a smallish one, cut the recipe in half. Or do what I did and let it finish on the stove top in a dutch oven. I cooked it for about two hours covered on low-medium heat, at a simmer. And it turned out perfectly.

Save 54% On the Scanpan Everyday Pan, a Five-Star Favorite – Now Only $79.96 + Free Shipping at SurLaTable.com! Ends 2/18

Fried Green Tomatoes

Posted on by
Reply
fried green tomatoes

fried green tomatoes served with curred salmon burgers and baked sweet potatoes

A southern favorite, Steve and I finally tried our hand at these and made our own. They were delicious.

Recipe

Serves 3-4 as side dish.

3-4 firm green tomatoes, cut into slices
1/2 cup cornmeal
1 cup flour or almond meal
1/2 cup panko
1/2 cup milk
1 egg, beaten
cayenne and garlic salt
1/4 cup peanut or vegetable oil
salt

 Instructions

1. Arrange sliced tomatoes on paper towels and sprinkle with salt to draw out some of the moisture. The breading will have a hard time sticking if you forget this step.

2. In three separate bowls combine flour and garlic salt in one, egg and milk (beaten) in another, and cornmeal and panko in the third.

3. Heat the oil on medium heat.

3. Dip the sliced tomatoes into the flour mixture, then the egg mixture and finally into the cornmeal mixture.

4. In batches fry the tomatoes for a few minutes on each side.

5. Arrange fried tomatoes on fresh paper towels to drain.

6. Serve with a spicy dipping sauce.

Tomato Fennel Tart

Posted on by
Reply
Tomato Fennel Tart

Tomato Fennel Tart

Tomatoes are taking over our lives!!! Our garden is spilling over, they’re arriving in our Organics to You shipments, and the farmers are selling the most amazing heirlooms right now. We’re eating tomatoes for breakfast, lunch and dinner and we’re getting creative with these juicy little suckers. This tomato fennel tart, inspired by a recipe from Sunset Magazine (Nov 2005) put a smallish dent in our ever growing tomato supply and allowed us to put the fennel from Organics to You to use too. As an added benefit this tart is perfect topped with a sunny-side up egg for breakfast.

Recipe

1 disk Cheese Pastry Dough (or if you’re lazy, one pre-made pie crust sprinkled with ½ cup shredded gruyere cheese)

1 head of fennel rinsed and sliced crosswise in to ¼ inch slices (discard the base and the green stalks)

7 shallots, peeled and sliced in to ¼ inch slices

½ cup chopped Italian parsley (or curly if you prefer the taste), plus one tablespoon for garnish

1 cup shredded parmesan

20 cherry tomatoes, rinsed and halved

Instructions

1. If you made your Cheese Pastry Dough roll it out so it’s atleast 12 inches diameter and transfer to your tart pan. If you’re using a pre-made pie crust simply unroll and transfer to your tart pan. Trim off any overhanging dough, poke holes in bottom of crust, cover with plastic wrap and put crust in the freezer for 30 minutes while you cook the fennel and shallots.

2. Preheat oven to 350 degrees Fahrenheit.

3. Heat medium sized frying pan on medium-low heat and add olive oil, fennel, and shallots. Stir frequently till fennel and shallots are a caramel colored brown, approximately 30 minutes.

4. Sprinkle veggie mix with 1/2 cup parsley, add salt and pepper to taste and remove from heat.

5. Pull your crust out of the freezer and bake in oven for 20 minutes. If you are using a pre-made crust sprinkle the crust with the gruyere before baking for 20 minutes.

6. Once crust is golden brown remove from the oven, layer the parmesan cheese on the bottom of the crust, then the fennel/shallot mix, and finally add the sliced cherry tomatoes.

7. Bake in the oven till cheese is golden brown, approx. 10 to 15 minutes.

8. Garnish by sprinkling with remaining Italian parsley.

Steve and I had leftovers, so for breakfast we added a sunny-side up egg to the top of the reheated tart and it was delicious!!!

Tomato Fennel Tart with Sunny-Side Up Egg

Breakfast: Tomato Fennel Tart with sunny-side up egg

This tart is excellent served with a simple arugula salad tossed in a homemade lemon vinaigrette.