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Showing posts from August, 2005

Day 138: Tomato Cocktail ♥

Not Your Mother's V-8.

Instead, this tomato cocktail is faintly sweet, almost fruity. It's frothy and refreshing. It's slightly puzzling, an enigma of scent and flavor and texture.

If you're working on Five-a-Day in Three-(Meals)-a-Day, this would be lovely at breakfast.

TOMATO COCKTAIL

Hands-on time: 10 minutes
Time to table: 4 hours
Makes 3 cups


2 pounds cherry tomatoes (the tomato man reports they hold the most juice)
1 red pepper (optional)
1 leaf of fresh basil (optional)
Sugar (I used a tablespoon)
Salt (I used 1 teaspoon kosher salt)

Puree all the ingredients in a food processor until very smooth. Here the recipe and I diverged.

The Recipe: Pour the mixture into a sieve lined with cheesecloth and placed over a bowl, then bring the cheesecloth over top. Refrigerate overnight to drain. This will produce a "clear" and "pure and refreshing" sort of "chilled consomme" though "better as an alcohol-free apertif" or "palate …

Day 137: Lavender Potatoes ♥

~recipe & photo updated in 2007~
Lavender Heaven, that's how to remember these potatoes, my favorite since last month's first Panzanella.

Cooked with nothing more than lavender, rosemary, butter and salt, these potatoes are ever so simple yet ever so elegant.

Two less prosaic lessons:
Steamed new potatoes turn out mealy, like last night's. (I was even told they might be old.) Boiled new potatoes turn out creamy, like tonight's.When potatoes are packed with succulence, less is more. A pound of tonight's potatoes would easily have served eight (each serving 2 - 3 small potatoes) as long as there were another vegetable on the plate.

2007 Photo Update: In 2005, I made these with new red potatoes, in 2007 with French fingerlings. I like the color of the red better but the fingerlings are creamy good. In 2006, I loved these potatoes so much that I created an easy, romantic all-lavender meal, perfect for Valentine's and other romantic occasions.

VEGETABLE RECIPES fr…

Kitchen Parade Extra: EoMEoTE #10

The code-looking EoMEoTE#10 is just that, food blogger code for End-of-the-Month Egg-on-Toast Extravaganza from the ever-witty Cook Sister, written by a South African living in the UK who's been bitten by Dr Seuss, it seems.

And here's A Veggie Venture's first contribution, this morning's Alex's French Eggs on toasted flat bread with sautéed onions on the side. The onions were much prettier a few days ago but now, after cooking for three hours (yes, HOURS) they're edible.

Day 136: New Potatoes with Fresh Herbs ♥

Today's vegetable recipe: Steamed new potatoes. Mashed with low-fat yogurt or sour cream, cottage cheese or butter, then tossed with fresh herbs.
~ recipe updated 2008 ~
2005: For tonight's new potatoes, I opted for a non-fat yogurt/1% cottage cheese mixture in the frig rather than the butter and sour cream the recipe specified. I thought the flavor from the mint and parsley would be enough to carry the potatoes. (It wasn't.) So ... these were good enough for an early-in-the-week-and-I-overindulged-over-the-weekend. But I suspect they'd be great as written, some late-in-the-week-and-I've-eaten-carefully-all-week day.

2008: Steaming potatoes is quick. But after trying this recipe again, I think that I prefer boiling potatoes in salted water to steaming. This adds both moisture and salt to the potatoes themselves so that that less sour cream / butter is needed for texture and flavor.

VEGETABLE RECIPES from the ARCHIVES
~ more potato recipes ~
~ more purées and mashes

Veggie Posts of the Week

It's easy to tell it's the height of the growing season here in the northern hemisphere -- food bloggers' tables are piled with vegetables this week. There's no picking just one Veggie Post of the Week so here are ones I'd love to nibble on!

Bee-yoo-tee-ful Food
From Rachael at Fresh Approach Cooking -- A cold melon and tomato soup, served ever-so-elegantly in martini glassesFrom Home * Economics -- A tomato tart that may cause foodies to swoon
Fast & Fresh
From Words to Eat By -- A pair of cucumber and tomato salads plus an inspirational platter of marinated roasted peppersFrom Veggie Way, a new favorite site -- An eggplant saladFrom the ever-creative StephenCook -- Linguini with pretty broccaflowerAll the way from Singapore and Nibble & Scribble -- Grilled Japanese eggplant with tomato
Comfort Food
From Nic at the BakingSheet -- Fried (actually baked) green tomatoes, something I've been meaning to tryFrom the Milky Way Diner -- Luscious-looking vegetable …

Day 135: Broiled Tomatoes with Oregano ♥

Broil tomatoes, sure, but first, insert slivers of garlic into the tomato to amp up the flavor, then sprinkle with fresh herbs and a mist of oil. Easy and delicious!
~recipe & photo updated 2010~
2005: Just like yesterday's Pepper & Tomato Salad, here's another fast, easy, fresh vegetable that's perfect for a light lunch or weeknight supper. This, in fact, may well be the very fastest recipe in the five months of the Veggie Venture!

2010: Plain broiled tomatoes are pretty common but with a little garlic and fresh herbs, these broiled tomatoes are something just a little bit special!

RECIPE for BROILED TOMATOES with OREGANOHands-on time: 5 minutes
Time to table: 10 minutes
Serves 4
2 large tomatoes
2 - 3 cloves garlic
Good salt & freshly ground pepper
4 teaspoons fresh oregano, chopped (another fresh herb would work fine, too)
Olive oil with a mister

Preheat the broiler. Wash and halve the tomatoes crosswise and place on a rimmed baking sheet. Cut the garlic into sliv…

Day 134: Pepper & Tomato Salad ♥

Today's easy-easy rainbow salad, a mix of colorful chopped bell peppers, tomato and cilantro all tossed/enhanced with bright lemon and cilantro. Very Weight Watchers Friendly, just PointsPlus1. Low Cal. Low Carb. Gluten Free. Paleo. Not just vegan, "Vegan Done Real".
Fast, fresh, easy. Perfect for a light lunch or a weeknight supper.

This isn't a salad to groan over, exclaiming its deliciousness. But it's one to make again and again, especially when peppers are cheap and summer tomatoes are ripe.

RECIPE for PEPPER & TOMATO SALAD with LEMON & CILANTRO Hands-on time: 15 minutes
Time to table: 15 minutes
Makes 5 cups
1 bunch cilantro (for green color)
1 large tomato, cored and chopped (for red color)
1 yellow pepper, chopped (for yellow color)
1 orange pepper, chopped (for orange color)
3 green onions, chopped or 2 tablespoons finely chopped onion
Zest of a lemon
Juice of a lemon, about 2 tablespoons (a key ingredient, don't skip it!)
2 tablespoons …

Day 133: Roasted Nopalito Tomatillo Salsa ♥

A substantial almost-meaty green salsa made with a mix of roasted cactus pads (called nopales), tomatillos and jalapeño. Low Carb. Weight Watchers Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly.
~recipe updated, first published way back in 2005~
~more recently updated recipes~
WAY BACK IN 2005 Whole Foods is a hike so I don't go often. But on a recent stop, I was surprised that the produce section offered nothing unusual. Sure, the vegetables are displayed like couture. Sure, the range of organic vegetables is spectacular. But as for something new, something unusual ... ... ... nada. In contrast, both my favorite grocery stops (for St Louisans, that would be Schnucks in Kirkwood and Dierbergs in Rock Hill) nearly always have something that I've never before even noticed let alone cooked. Today it was a package of nopales (also known as prickly pear cactus) from Melissa's – for all of $2, the spines removed. I grabbed 'em, even thoug…

Day 132: Roasted Red Onion Salad

Unusual.
The cooking technique is unusual: broiling the onions, skins on.The ingredients are unusual: onion, raisins and capers.So MUCH onion is unusual: to my mind, it's more relish than salad. And I do think that it will be good, once the onions are more fully cooked. As is, it is just too much onion. (And imagine one's breath!) But there is also something quite wonderful about the sweet currants and the salty capers against the rich onion.

In the next few days, I'll cook-cook-cook down the onions, then try again. I suspect it'll be delectable. Watch for an update ...

[8/30 Update, after cooking and cooking and cooking, the onions no longer look so pretty but are edible. If you really like onion, you just might love this salad.]

ROASTED RED ONION SALAD
Hands-on time: 5 minutes to start, 5 minutes to finish
Time to table: 2 hours
Serves 8

2 pounds red onions

2 tablespoons olive oil
1 tablespoon currants
1 tablespoon capers
Salt & pepper

Preheat the broiler, moving…

Day 131: Tomato-Tomato ♥

Today's simple-simple tomato recipe: Yeah, see that bowl? It's as simple as that. Just whisk together a few pantry ingredients, stir in wonderful summer tomatoes and some basil. That.Is.It. But it's so good!
~recipe & photo updated 2007 & 2014~
~more recently updated recipes~
2005: When tomatoes are at their summer peak, there's simply no going wrong! Tonight's vegetable is a gimme, just chopped tomato stirred with basil from the garden and leftover dressing from Day 126 plus a splash of rice vinegar. Would I make it again? You bet. It was delicious.

2007 & 2014: And so I do, again and again. Turns out, this is a favorite way to enjoy fresh summer tomatoes from the garden or the farmers market.

Day 130: Veggie Burritos with Cilantro Sauce ♥

Today's recipe for a vegetarian supper for Meatless Monday: So what if you just cooked up a few vegetables, whatever you've got on hand, made sure to use lots of warm spices, rolled it all up in soft, warm tortillas and then draped them with a gorgeous green sauce? Heaven on a plate, truly. Very adaptable, a "concept" recipe.
WAY BACK IN 2005 Carnivores should eat so well! This delicious dish reminded me of the cooking I did during several meatless years. I didn't call myself a vegetarian – that suggested a lifestyle versus a food choice – but I didn't eat meat. There are still lots of meatless meals around here but this veggie-lentil combination somehow hearkened back to those years. It's a delicious dish but it's also extremely adaptable. Feeding a few more? Add more vegetables or some cooked chickpeas. Want to serve as a side to grilled meat? Perfect. How about as a main dish? Or wrapped in half a soft thin pita or a whole wheat tortilla? Want to…

Day 129: Turkey on Pita with Tomatillo Sauce ♥

The sandwich was good enough but the tomatillo sauce -- ah the sauce! the sauce was delicious!

It's a keeper for meat and vegetable fillings, whatever they might be sandwiched between, pita, good country bread, a fresh sour dough or baguette.

Another time, however, I'd make open-face sandwiches so those are the directions I'm including here.

TURKEY ON PITA with TOMATILLO SAUCE
Hands-on time: 15 minutes
Time to table: 30 minutes
Serves: 4

SAUCE
1/2 pound (with husks) tomatillos (see ALANNA's TIPS)
1 garlic clove, chopped
1 jalapeno, seeded and chopped (I didn't use and didn't miss the heat but including it may make an entirely different sauce)
Salt & pepper to taste

PITAS
1 large pita or 2 smaller ones (see TIPS)
8 ounces sliced cooked turkey breast
2 roasted red peppers from a jar, patted dry and slit open into single layer
4 ounces sliced cheese (I used a smoked gouda)
Fresh cilantro

Preheat the oven to 350F.

SAUCE: Remove the husks from the tomatillos, wash, cut into quar…