Tomatozz
Man, Do we have tomatoes. (I will post photos of ours soon.)
Lisa plants strawberries and up come tomatoes. Lisa plants cucumbers and up come tomatoes. That is how it seems. We have enough to get sick of them and enough to keep giving them away. For break fast we have tomato and cheese sandwiches. Lunch it is tomato soup. Dinner it is fried tomatoes. The other options are Tomato, cheese and bacon bits sandwiches. Slices of tomato. Oh, and there is our favorite tomato with a side of tomato. They are real good eating and I am not complaining.
(Peanutbutter,Tomato, Mayo on Rye?)
Next year I think we should grow things that we can cook with when we do cook. Garlic, onion, spinich, lettus, shrimp.
posted by JMB at 11:10 AM
1 Comments:
Jim, Here's a couple of recipes.
Enjoy.
Crab Rockefeller
My variation of the classic oyster dish makes a great
crab appetizer. Kicks Ass!
2 Tablespoons Butter
2 Tablespoons Flour or Cornstarch
1 1/3 cups Milk
1/2 cup Parmesan, grated
1/2 cup Spinach, chopped, frozen (defrosted and drained)
1/2 pound Crab meat
1/2 cup Breadcrumbs, buttered, or the seasoned kind
Preheat the oven to 375. Melt the butter in a heavy saucepan. Whisk in the flour and cook for 3 minutes. Whisk in the milk and cook for 20 minutes. Add the cheese and stir until well blended. Add the spinach and crab. Place in individual dishes (that will go into the oven) or a small
casserole dish. Top with the breadcrumbs. Bake for 15 minutes. Serve warm. Makes like, 4 servings, depending on how big you want to make them.
***********************************
Penne Pasta With Sharp Cheddar Cream Sauce
Think of this side dish as a fancy "macaroni and cheese."
1 Box of Penne pasta, cooked and drained
2 Tablespoons Butter
2 Tablespoons Flour or Cornstarch
3 - 3 1/2 cups Milk ( whatever kind you have, I use 2% )
1 1/2 cups Sharp cheddar cheese, grated ( or more, whatever twirls your beanie )
1/3 teaspoon Worcestershire sauce
1/8 teaspoon Cayenne pepper
Cook the pasta and set aside. Melt the butter in a heavy saucepan. Whisk in the flour and cook for 3 minutes, stirring frequently. Add the milk and slowly heat. Whisk in the cheese. Add the Worcestershire and cayenne. Simmer for 20 minutes, stirring frequently. Toss with the pasta. Serve warm.( I’ve also sautéed green bell peppers and added them to the mix and it kicks it up a notch. )
***********************************
French Onion Soup
This is my sister’s recipe. I’ve made it and it’s quite the yum.
4 Large Onions thinly sliced (white and or Spanish onions)
1/2 cup of butter or margarine melted
1 tbsp flour or cornstarch
1 10 3/4 oz can chicken broth undiluted ( you can substitute veggie broth )
1 10 3/4 oz can beef broth undiluted ( Ditto )
2 cups of water
1/4 cup of dry white wine (optional) tastes good without it
Fresh cracked pepper
8 3/4 in thick slices of French bread toasted
8 slices of mozzarella cheese
1/2 cup grated parmesan cheese
Saute onions in butter until tender (20 minutes). Blend in flour stirring until smooth. Gradually add broths, water and wine. Bring to boil. Reduce heat and simmer 15 minutes. Add pepper.
8 oven proof bowls on baking sheet. Place bread slice in each ladle soup over bread - top with cheese and sprinkle parmesan cheese. Broil 6 inches from heat until cheese melts.
***********************************
Broiled Parmesan Tomatoes
This goes good with steak ( I know……..) or almost any fish.
Serves 2
1 medium - large Tomato, cored and halved
1/2 teaspoon Olive oil
1/2 teaspoon Basil
1/4 teaspoon Oregano
1/4 teaspoon Garlic, minced or 1/2teaspoon powder
1/3 cup Parmesan
Heat the broiler. Sprinkle the split tomato with olive oil. Pinch on the herbs. Top with the cheese. Place under the broiler and cook until the tomatoes are just soft and the cheese begins to brown.
( Of course, the more tomatoes, the more servings, just increase the herbs a tad. )
LLTMHAC101!!!
Post a Comment
<< Home