Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Thursday, March 12, 2015
Recipe for Green Bean Tomato and Feta Salad Oreganato
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| I loved everything about this easy salad with green beans, tomatoes, and Feta! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this amazing Green Bean, Tomato, and Feta Salad Oreganato is something I would happily eat over and over all summer long. If you have green beans in your garden, please make this salad right away before the beans are gone!)
Yes, I know there have been a lot of salads and garden vegetables around here lately, but when I made this salad with green beans, tomatoes, feta cheese, and a vinegary-lemony-oregano dressing, I loved it so much that I thought I should share the recipe while people still had garden green beans. I actually found this recipe in a Woman's World Magazine when I sat waiting for an appointment, and I got the receptionist to photocopy the page for me! I added the the Feta, which I thought was a perfect flavor with this salad, but what really makes this is the tangy dressing that has both red wine vinegar and fresh lemon juice. If you have garden beans or good fresh beans from the store, please make this salad!
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Recipe for Sun Dried Tomato Pesto or Spread and a tribute to Lis Queen of the Daring Bakers
(Updated November 2013 - One of the best things about blogging is the amazing way that people you'll never meet in person can touch your life in the virtual world. This week the food blogging community was stunned and saddened to learn about the death of Lisa Cifelli, co-founder of The Daring Bakers, who died at the far-too-young age of 44. Through The Daring Bakers, Lis encouraged others to challenge themselves with amazing recipes for baked creations of every type, and her enthusiasm and generosity was part of the reason this blogging event eventually had thousands of contributors every month. I was never a Daring Baker, but I enjoyed following along each month as the bakers shared their posts, and I "knew" Lis through other events like the one featured below. She will be greatly missed by all who knew her, and I'm dedicating this post to her memory.)
My Italian is pretty basic, although I studied it a bit when I was going to be traveling to Italy, and I'm learning ingredient names from my great friend Ilva's blog. But I know enough Italian to guess that Festa al Fresco means something like a feast of fresh ingredients. So when I heard Ivonne of Creampuffs in Venice and Lis of La Mia Cucina were hosting La Festa al Fresco, I was excited about participating in the biggest virtual food bloggers picnic ever.Monday, March 9, 2015
Tomato salad with zucchini diet foods healthy food
Tomato salad with zucchini
Suitable presentation: Lunch
Preparation time: 15 minutes
Category: Diet dishes
Implementation: Easy
Ingredients Ingredients /
Large tomato sliced thick
Pill small zucchini sliced thin slices
2 tablespoons green onions
Teaspoon basil dryer
2 tablespoons Italian salad dressing
4 Lettuce leaves
2 tablespoons feta cheese
Preparation /
In a medium bowl mix the zucchini, green onions and basil and dressing then
Keep vegetables in dishes file with cheese sprinkled on the face and offers
Or possible replacement option instead of zucchini Islands ..
Nutritional Value
Calories: 51 Fat: 3 cholesterol: 8 Sodium: 157 hydrate corps : 5 Protein: 2
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Sunday, March 8, 2015
No Cook Tomato Sauce With Garlic And Fresh Basil Vegan And Gluten Free
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| No-cook tomato sauce on gluten-free brown rice noodles. Check out my ebook, Health Begins in the Kitchen. |
Garden Tomatoes
Is your garden loaded with ripe tomatoes? Are you looking for ways to enjoy them?
Heres a quick and easy no-cook sauce that you can prepare in less than 30 minutes. And dont leave out the oil! Good fats, when eaten with foods that contain lycopene (like tomatoes), have been shown to increase serum lycopene levels. Increased lycopene levels have been linked to reduced risk of coronary artery disease. That makes sense since lycopene is fat-souble.
I use a little cold-pressed hemp oil in this recipe for the beneficial omega-3 fatty acid. Hemp oil should never be heated on high temperatures as it will destroy the omega-3. You can also use extra virgin olive oil, especially if you plan to put it over direct heat. I typically use this sauce at room temperature and toss it in with hot pasta.
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| Tomatoes are rich in lycopene, a carotenoid associated with lowering the risk of coronary artery disease. |
* * *
No-Cook Tomato Sauce with Garlic and Basil
Raw Vegan, Gluten Free
[makes 1 1/2 cups]
1 pound ripe, tomatoes (about 3 good size tomatoes)
2 tablespoons chopped fresh basil
1 or 2 cloves garlic, minced
1 tablespoon cold-pressed hemp or extra virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground black pepper to taste
Fill a small pot of water and bring to a boil.
Wash the tomatoes. Cut out the stems and score an x on the bottom of each tomato.
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| Tomatoes with stems cut out and bottoms scored. |
Drop the tomatoes in boiling water for 1 minutes to loosen their skins.
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| Parboiling helps loosen their skins. |
Gently remove the tomatoes with a slotted spoon and place in a colander to cool. When they are cool to touch, remove their skins.
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| Skins peel off easily. |
Cut the tomatoes in half horizontally. Holding each half in your hand, over a sink, squeeze out the seeds and some of the juice.
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| Tomato halves after seeds are removed. |
Chop the tomatoes and place them in a bowl with basil, garlic, oil, salt, and pepper.
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| Chopped tomatoes, garlic, basil, oil, salt and pepper. |
Mix to combine.
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| Ready to eat! |
Toss the room-temperature sauce with hot pasta or pour over hot polenta and serve.
Nutritional information: Note that the hemp oil provides more essential fatty acids than the olive oil.
Per one half cup of sauce (with hemp oil): 70 calories, 5 g total fat, 0.3 g saturated fat, 677 mg omega-3 and 2,792 mg omega-6 fatty acids, 0 mg cholesterol, 1 g protein, 7 g carbohydrates, 2 g dietary fiber, and 202 mg sodium.
Per one half cup of sauce (with extra virgin olive oil): 70 calories, 5 g total fat, 0.6 g saturated fat, 45 mg omega-3 and 565 mg omega-6 fatty acids, 0 mg cholesterol, 1 g protein, 7 g carbohydrates, 2 g dietary fiber, and 202 mg sodium.
Friday, March 6, 2015
Saving Tomato Seeds For Next Years Garden Fermenting Is Key!
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| These furry little seeds will be next years tomato plants! Follow Foods For Long Life on FACEBOOK ! |
My Favorite Tomato
Have you grown a favorite tomato this year or just found one in the farmers market? Do you want to eat it again next year?
I bought and planted 6 heirloom tomato plants this year and my friend, Ray, gave me 6 more. Each of them was marked with their names on a little stick. My garden is now filled with huge tomato plants coming to the end of their productive season and unfortunately, all the little sticks have rotted and I cant remember the names of any of the plants!
Well, this wouldnt be a problem except there is one tomato that I MUST plant again next year because it is simply the best tomato Ive ever eaten! Its big and dark red with a green top. Its flavor is delicate and not too acidic. So I decided to save its seeds.
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| The tastiest tomato in my garden! |
Its More than Drying the Seeds
Im embarrassed to say that Ive never saved tomato seeds. In fact, Ive always planted tomato starts instead of seeds because Im lazy and love instant gratification! And, the nurseries always have such a cool selection of heirloom tomatoes. Enough excuses, this year Im going to plant these seeds.
I thought you just dried them but after speaking to my resident expert gardener (my daughter-in-law, Karina) and researching some websites, I found that you have to ferment the little guys.
Heres the process in detail. It takes a few days, it gets a little gross but its very easy.
Step #1 - Pick the Tomato
First of all, you can only do this with heirloom tomatoes so dont pick a hybrid. Heirlooms are "open pollinated" or pollinated by nature, not by crossing plants.
Pick the best looking tomato on the vine when its perfectly ripe. Dont worry - after taking out the seeds, youll be able to eat it.
Step #2 - Cut the Tomato, Get the Seeds
Cut the tomato across the "equator" of the fruit. Scoop out the seeds and place in a small glass jar. Label the jar with the name of the tomato. In my case, I just labeled it, "big red tomato". Next year Ill probably be wondering what that means.
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| Cut tomato across center |
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| Scoop out seeds into a small glass jar |
Step #3 - Just Add Water
Add about 1/4 cup of water to the seeds. Cover the jar with a paper towel or plastic wrap and punch a few holes into the top so there is enough air for the seeds to ferment.
Put in a warm place and let it sit for 2 or 3 days.
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| Add a little water, cover, punch holes in top and set aside for a few days |
Step # 4 - Get Funky!
In a few days, a funky mold will grow on top of the seeds. This means the gel coating around the seeds has broken down. Remove the mold (I just pulled it off with a fork) and rinse the seeds in a fine mesh strainer.
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| Mold will grow on top of water |
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| The mold comes off easily with a fork |
Step # 5 - Rinse and Dry Seeds
Pour the seeds into a find mesh strainer and wash thoroughly until they are clean.
Place them on a waxy paper plate and dry completely. Move them around occasionally so they dont stick. Even if they do, you can gently scrape the seeds off the plate. Label the paper plate with the name of the seeds. When they are completely dry, place in a little paper envelope or a small plastic baggy. Label with the name of seeds and the date. If you did a good job, the seeds will be cute and fuzzy!
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| Rinse seeds under cool water until clean |
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| Place on waxy paper plate until completely dry. |
Step # 6 - Remember to Plant them
This, perhaps, will be the hardest step for me. In the middle of winter, the last thing on my mind is starting seeds. Then one day, Ill look up, it will be warm and Ill say, "time to plant" and run out to the nursery and buy starts. So this year, Im going to make a big effort to use all the wonderful seeds Ill be saving and that Karina has sent me from her garden.
Thursday, March 5, 2015
What To Do With All Those Cherry Tomatoes Make Yellow Pear Cherry Tomato Salad With Cucumbers Avocado And Jalapeño
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| A delicious and simple way to use those cherry tomatoes and other garden veggies. Only 53 calories per serving! Follow Foods For Long Life on Facebook and Pinterest. My eBook, Health Begins in the Kitchen, is available on Amazon and iTunes. |
My Garden Overfloweth
While my garden zucchini has taken much of my attention, these cute and very prolific yellow pear cherry tomatoes are gathering steam. My cucumbers and jalapeños are also holding there own so what better way to use them all up than in this simple raw salad!
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| Raw yellow tomatoes are low in calories and are an excellent source of Vitamin C, niacin, folate, potassium, copper and manganese. |
* * *
Yellow Pear Cherry Tomato Salad
Raw Vegan, Gluten Free
[makes 6 servings]
2 cups halved yellow pear cherry tomatoes
2 cups peeled and diced cucumbers
1 avocado, peeled, seeded, and diced
2 tablespoons minced red onion
1 small jalapeño, thinly sliced (seeds optional)
1 tablespoon freshly squeezed lime juice, or more
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Place the tomatoes, cucumbers, avocado, red onion, and jalapeño in a bowl. Sprinkle with lime juice, salt, and pepper and toss gently until well coated.
Per serving: 53 calories, 4 g total fat, 0.5 g saturated fat, 29 mg omega-3 and 441 mg omega-6 fatty acids, 0 mg cholesterol, 1 g protein, 5 g carbohydrates, 2 g dietary fiber, and 207 mg sodium.
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