Too Many Tomatoes.......

Tonight was the annual Tomato Tasting for Gardening Gems.  We had a great turnout of 25 people.  Was a fun night.

Here is a couple recipes I shared for using up all those tomatoes.  It seemed like the tomatoes would never ripen....but now there are TOO MANY TOMATOES.

Crustless Tomato Pie = perfect for brunch, lunch or dinner   Enough for a 8" pie. I doubled it for a 11" deep pie dish!
4 to 6 tomatoes, thinly sliced
1-2 t. salt
1 T. butter
1/2 c. onion chopped
1 clove garlic minced
2 c. mozzarella cheese shredded, plus some for the top (I used some cheddar too)
2 eggs beaten
2 T. fresh oregano chopped
6-7 leaves basil chopped
1/2 t. pepper (Optional)
Slice tomatoes and sprinkle lightly with salt and let sit at least 20 minutes.
Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl and add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
Drain water off of tomatoes if any.  Arrange tomatoes in a single layer on a sprayed  8" pie pan. Top with about 1/2 of the cheese mixture. Repeat with another layer of tomatoes and then the cheese mixture.  Finishing with a final layer of tomatoes. Top with a sprinkle of mozzarella cheese.  Bake at 375 degrees for 30-40 minutes, until lightly browned.  Cool for 5 minutes before serving.

Herbed Tomato Galette with Parmesan Crust 
For the pastry:
1 1/2 c. flour, .= more for rolling out pastry
1/2 c. butter, cold and cut into cubes
1/2 t. salt
1/2 c. Parmesan cheese
Zest of 1/2 lemon
1/2 c. ice water
For the filling:
1 c. gruyere cheese, grated (or cheddar)
several tomatoes, sliced (variety of colors & sizes)
1 t. fresh basil, finely chopped
1 t. fresh rosemary, finely chopped
1/4 t. pepper
1 T. olive oil
1 egg, beaten with 1 t. water
In a food processor fitted with a metal blade add the flour, butter, salt and Parmesan
cheese. Pulse until the mixture resembles coarse meal, about 5 to 10 seconds. Add the lemon zest.  With the processor running, pour the water slowly through the tube in a steady stream until the dough forms a ball. You may not use all the water. Do not over mix.
Dust a clean work surface with flour.  Remove the dough from the processor and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
On a floured surface roll the pastry into a 12 inch circle and transfer to a 10 inch round baking pan or low sided cast iron skillet.  Sprinkle with the  cheese leaving a 1 inch border all around. Arrange the tomatoes on top of the cheese.  Combine the basil, rosemary and pepper in a small bowl. Brush the tops of the tomatoes with the olive oil then sprinkle with the herb mixture.  Fold the border of the pastry in to cover the edge of the tomatoes all around. Brush the pastry edges with the egg wash.  Bake at 400 for 20-25 minutes until the dough is golden. Cool for 10 minutes, slice and serve.

Make a Mix......homemade versus store bought

I taught this class tonight for Gardening Gems.

There is no greater preventative investment in your health than in your nutrition. Preparing homemade food offers a variety of advantages.

Studies show..... food prepared at home is healthier. We eat fewer calories when we cook at home. And when restaurant dishes and home cooked meals are compared on a per-calorie basis, home cooked meals are healthier. ... They also have more fiber, calcium, and iron compared to food that's prepared away from home.  Cooking at home contributes to healthier diets. ...Cooking at home reduces calorie consumption. ...Cooking at home saves money.  Cooking at home gives us more control. ...Cooking at home brings joy!

whole foods versus processed foods…... “make versus buy” ……Homemade versus store bought isn’t on everyone’s radar but it is a good thing to consider

So, let’s weigh the pros and cons of Homemade versus Store Bought…..

Make A Mix Recipes

Brownie Mix 

Place in a quart size Ziploc bag – make as many bags as you want.  

2 c. sugar

1½ c. flour

½  c. cocoa

1 t. salt

When ready to mix:  add 4 eggs, 1 c. oil, 2 t. vanilla

Stir well and pour into a sprayed 9x13 pan.  Bake at 350 for 20 to 25 minutes.  Feel free to add nuts or chocolate chips if you desire.

Hot Cocoa Mix

4 c. Chocolate milk powder (Nestles’ or bulk at Winco) 

10 c. powdered milk powder

4 c. powdered sugar

1 ½ c. creamer powder 

Mix well and store in air tight container.  To serve – Mix ¼ c. with 1 cup hot water.  Stir. This makes a BIG batch….cut it in half if you want.  

Italian Seasoning Mix

¼ c. dried basil

¼ c. dried oregano

¼ c. dried rosemary

¼ c. dried thyme

2 T. dried parsley

¼ c. dried onion flakes

3 T. garlic powder

Combine in a small bowl.   Store in a pint jar.  Label & date contents.  Best used within 6 months.   Shake or stir before each use.  Use in any recipe calling for Italian Seasoning.  Great addition to soups, meats, meatballs, sauces, etc. 

Homemade Italian Dressing

 1 c. olive oil

2/3 c. white wine vinegar

2 T. Italian Seasoning Mix 

Pour all ingredients into a pint jar.  Shake well.  Chill 8 to 12 hours before serving.  Shake or stir before each use.  

Pizza Sauce

1 pint diced tomatoes or 8 oz. can tomato sauce + ¼ c. water 

2 t. Italian Seasoning Mix

1 clove garlic, chopped or 1/2 t. garlic powder 

1/8 t. salt

Stir together and use as any pizza sauce or as a dipping sauce for breadsticks.    

Ranch Dressing Mix

½ c. dried parsley

¼ c. dried dill weed

¼ c. dried chives

¼ c. onion powder

3 T. dried onion flakes 

3 T. garlic powder

2 t. salt

2 t. pepper

2 t. paprika 

Combine in small bowl.  Store in a pint jar.  Label & date contents.  Best used within 6 months.  Shake or stir before each use.  Uses:  dressing, seasoning, dips, sprinkle over chicken & potatoes in the crock pot, etc.  

Ranch Dip

2 T. Ranch Dressing Mix

16 oz. sour cream

Stir together and chill 2 hours.  Great for dipping chips or veggies.  

Buttermilk Ranch Dressing

¾ c. mayonnaise

¾ c. buttermilk

2 T. Ranch Dressing Mix

Combine in pint jar.  Shake well.  Chill 2 hours before serving.  For a thicker dressing add ½ c. sour cream or plain yogurt.  

Ranch Black Bean Veggie Casserole

1 small zucchini, sliced very thin

1 small summer squash, slice very thin

1 T. olive oil

2 T. Ranch Seasoning Mix, divided

15 oz. black beans, drained & rinsed, divided

2 c. crushed tortilla chips

1 ¼ c. buttermilk

1 ½ c.  shredded cheddar cheese, divided

1 medium tomato, thinly sliced

Whisk together oil and 1 T. Ranch Seasoning Mix.  Marinate the squash slices in this mixture and set aside.  Reserve 1/3 c. black beans, mix the rest with the crushed tortilla chips.  Spread this mixture in a sprayed 8x8 baking dish.  Whisk remaining 1 T. Ranch Seasoning Mix with buttermilk.  Pour over the bean mixture.  Layer with ½ c. cheese, tomato slices and ½ c. cheese.  Layer the squash over the cheese.  Scatter remaining black beans over the top and the remaining ½ c. cheese.  Bake at 350 UNCOVERED for 25 to 30 minutes or until squash is tender.  

Seasoning Mixes

Onion Soup Mix

1 ½ c. dried onion flakes

2 T. dried parsley

2 T. onion powder

1 T. garlic powder

1 T. ground turmeric

2 t. salt

1 t. pepper

2 t. sugar

1 ½ t. celery salt

Combine all ingredients in a quart jar.  Shake well.  Label & date contents.  Best used within 6 months.  Shake before each use.     2 or 3 tablespoons = 1 package onion soup mix.  

Use in dips, soups, stews, seasoning for roasts and other meats, hamburgers, meatloaf, etc. 

Best dip ever:  3 T. mix & 16 oz. sour cream.  Stir and chill.  Serve.  

Taco Seasoning Mix

½ c. dried onion flakes or ¼ c. onion powder

¼ c.  salt

¼ c.  chili powder

2 T. cornstarch

2 T. crushed dried red pepper

2 T. garlic powder

1 T. dried oregano

2 T. cumin

Combine all ingredients in pint jar.  Label & date contents.  Best used within 6 months. Shake or stir before each use.  One packet = 2 Tablespoons.    

Uses:  taco meat, enchilada sauce, dip, etc. 

Sweet Rub

1/2 c. sugar

1/2 c. brown sugar

2 T.  Kosher salt

1 T. pepper

2 T. granulated onion

1 T. paprika

1 T. garlic salt

Combine all ingredients in pint jar.  Label & date contests.  Rub on meat, the longer it marinates the better.   Great on pork chops, pork loin, and even steaks and chicken.  My favorite seasoning for pulled pork.  

 

Cream of Anything Soup Mix = substitute for any cream soup:  chicken, potato, broccoli, cauliflower, mushroom, celery, etc.  

1 C. nonfat dry milk

¾ c. cornstarch or flour or instant clear jel *

2 T. granulated onion

1 t. dried basil

1 t. dried thyme

1 t. dried parsley

1 t. pepper

Optional:  ¼ c. bouillon granules, (any flavor, I use chicken) 

When you need a can of cream soup….simply whisk together 1/3 to ½ c. dry soup mix and 1 ¼ c. water or broth or milk in a small saucepan.  Simmer over medium heat until thickened.   

For use in slow cooker recipes……simply add the dry mix and the liquid to the slow cooker and it will thicken as your recipe cooks.

* cornstarch = transparent soup  or flour = opaque soup  or clear jel = transparent & best consistency 

Chicken & Green Bean Casserole

2/3 c. Cream of Anything Soup Mix

2 ½ c. water

4 - 15 oz. green beans, drained

24 oz. chicken, cooked, cubed into bite sized pieces

Optional:  6 oz. fried onions (like French’s)   

Whisk together:  soup mix & water in a sauce pan and simmer over medium heat until thickened.  Combine soup, green beans, chicken and fried onions.  Pour into a sprayed 9x13.  Bake at 350 for 30 minutes, until bubbly and heated though.  

Homemade Cool Whip = this remains stable and works in all recipes calling for whipped topping – it is not whipped cream!

¼ c. cold water

1 t. unflavored gelatin

1 ¾ c. whipping cream, divided

½ t. cream of tartar

3 T. sugar

1 t. vanilla

Pour water into a small saucepan.  Sprinkle gelatin over water, let sit 2-3 minutes.  Heat over medium-low heat and stir until gelatin dissolves.  Remove from heat and cool completely.  Once gelatin has cooled, place 1 T. whipping cream and the cream of tartar in a small Ziploc bag.  Seal bag & shake until cream of tartar is completely dissolved and no lumps remaining.  Use fingers to work out lumps.  Cut off corner of bag and pour mixture into stand mixer bowl.  Add remaining whipping cream and sugar.  Beat with mixer on medium speed about 2 minutes.  Once mixture begins to slightly thicken, slowly pour in gelatin mixture while continually missing.  Add vanilla.  Continue to mix until cream is thick and smooth.  Do not try to whip until stiff as mixture will turn to butter!  

Use in any recipe calling for whipped topping.  You can even freeze it and pull it out to thaw when needed.