Printable Version of Topic
Click here to view this topic in its original format
Celtic Radio Community > From Your Kitchen to My Plate > Tomatoe Recipes Wanted And Potatoes Recipes


Posted by: Rindy 16-Aug-2009, 10:45 PM
Do you have some wonderful meal to make out of these vegetables and fruit. Something that's pretty quick. Not necessarily together.
Got vegetable coming on the bigger ones. I love blts....



Slainte

Posted by: mcnberry 16-Aug-2009, 11:39 PM
Hello Rindy!

My son and I love to cook together, and created some easy and cheap recipes he can make for himself when I have to work late.

Here is my son's variation on the BLT:

Toast two slices of some good crunchy bread. My son likes to spread Goat cheese on the toasted slices next, but we also use Brie cheese. A few slices of fried Bacon right on top of the cheese. Some salad greens (we love the Spring Mix) are next, and last but not least, a couple of freshly sliced Tomatoes from the garden. Salt and pepper - done!


Here is something my son calls "Yummy Noodles" and has become one of his favorites:

Have you ever looked in the refrigerator and pantry and there was not much there? It's late, the comer store is closed? All we had was butter, garlic, tomatoes, green onions, spiral noodles and Kraft Parmesan cheese.
I peeled lots of garlic, finely chopped the Tomatoes and the garlic and cut some green onions. I slowly melted a stick of butter (I tried this with Olive oil later. Not the same!) over medium to low heat and added the garlic. Make sure not to burn the garlic, or the dish will taste bitter! Now add the tomatoes, salt and pepper to taste and let simmer on low heat for about 10 to 15 minutes. Boil the noodles until al dente. Add the green onions into the sauce 5 minutes before serving. You might add a little more butter also. Pour the tomato sauce over the noodles and add lots of Parmesan cheese on top.
As you can tell, I have no measurements for this dish. It's one of the dishes one just adds a splash here and a dash there. If you like garlic, use lots! For the two of us 6 or 7 tomatoes will do. Of course fresh Parmesan is the best! Goes very well with a plain Salad and an olive oil/ vinegar vinaigrette! chef.gif

Posted by: Rindy 17-Aug-2009, 04:04 PM
These both sound so good! That's great you cook together. I thank you for your help. I am definetly going to try the noodles as the weather is cooling it sounds super yummy! Thanks again mcnberry. thumbs_up.gif

Slainte

Posted by: Sekhmet 17-Aug-2009, 07:23 PM
Our tomato festival is going to be this weekend...I'll see what people kick up from there. LOL

http://www.westovertonvillage.org/specialevents.html

Posted by: mcnberry 18-Aug-2009, 01:29 AM
I got another one for you Rindy! I am sure that you have some fresh Basil in your garden. Basil and Tomatoes are a match made in heaven!

3 or 4 home grown tomatoes, sliced
fresh!! Mozzarella cheese, sliced 1/4 -inch thick
fresh Basil leaves, about a cup
Olive oil
Balsamic vinegar

Put a slice of tomato on a plate. Add a few leaves of fresh basil on top of the tomato. Now stack a slice of Mozzarella on top of the tomato and Basil slice. More Basil on top. Keep repeating with a new slice of tomato, basil, Mozzarella.......Once you have used all of the tomatoes and Mozzarella, season with salt and freshly ground pepper. Drizzle extra virgin olive oil over the stacks and add a splash of Balsamic vinegar! Sprinkle some chopped up Basil leaves over the finished product. Enjoy!
Notice the colors? My great grandmother used to tell me that she is serving the Italian flag!

Here is something I also make in the summer. Found it on youtube!

Tomato Bruschetta

http://www.youtube.com/watch?v=jY3xDPUDxgI

Posted by: Leelee 18-Aug-2009, 09:36 AM
Potato Bacon Cheddar Tart


Two pounds or so of room temperature bacon
A minced onion
Three minced garlic cloves
Four cups of grated aged cheddar
Five or six large unpeeled baking potatoes
A sprinkle of salt and pepper to taste

Preheat your oven to 350 degrees F. Carefully arrange the bacon in a radial pattern from the center of the bottom of a ten-inch, non-stick pan to the lower edge of the rim and continuing up and over it. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with pepper then sprinkle on several tablespoons of the grated cheddar.

Slice the potatoes as thinly and uniformly as you can, about a quarter inch thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix the onions and garlic together and sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese until the pan is full. Continue with several more layers insetting each a bit from the edge of the pan until the top is an inch or so higher than the pan’s rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacon’s ends from pulling back and shrinking during cooking.

Place the tart pan on a baking sheet and bake for at least two and a half to three hours. You’ll know it’s done when a small thin bladed knife insert easily. Pour off as much of the fat around the edges as possible. Let the tart stand for fifteen minutes then invert it onto a cutting surface. Slice into wedges and serve immediately. You may refrigerate any leftovers and reheat them later it in a microwave.

Posted by: Leelee 18-Aug-2009, 09:37 AM
Broccoli & Potatoe Soup


3 tablespoons Olive Oil
3 Onions peeled and chopped
2 Cloves Garlic peeled and chopped
6 cups chicken stock or vegetable stock or water
2 large Potatoes peeled and grated
1 head Broccoli stems cut into chunks and florets reserved
Salt & Pepper
A large pinch of Nutmeg
1 cup grated cheddar cheese

Place a 4 quart pot over medium-high heat and add oil.
When it's hot, add onions and sauté until they have softened.
Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
Season with salt and pepper and simmer until they are tender and potatoes have broken down.
Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese.
Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green.
Serve hot.

Posted by: Leelee 18-Aug-2009, 09:39 AM
Potato Salmon Cakes


2 x large russet baking potatoes, washed and cut into large chunks
3 tbsp canola oil
2 x salmon filets, 6 oz each
Salt and pepper
4 x green onions, sliced thinly
1 x bunch fresh dill, chopped
1 x egg, lightly beaten

Directions:

1.Steam potatoes in a stovetop steamer until tender when pierced with a fork.
2.Meanwhile heat a sauté pan over medium-high heat and when it's hot, add oil.
3.Using a potato masher, mash them together.
4.Season salmon filets and sear on both sides until just cooked through.
5.Place the potatoes into a large bowl and add salmon, salt and pepper.
6.Add green onions, dill and egg and mix well.
7.Form into 4 large patties. If the mixture seems a bit loose and won't form a well-packed cake, add some breadcrumbs until it binds well.
8.Heat a large skillet and add oil.
9.Add salmon cakes and fry them until they are golden brown on each size and heated through.
10.Serve with Horseradish Sauce

Posted by: Leelee 18-Aug-2009, 09:46 AM
Stuffed Baked Potatoes


6 x baker potatoes
6 slices of crispy bacon
4 x green onions, sliced thinly
1 cup of blue cheese, crumbled
Salt and pepper

Directions

1.Bake potatoes at 400 degrees for 45 minutes or until tender when pierced with a fork. Let cool.

2.Slice the top, lengthwise, off of each potato and scoop out the flesh. Add crumbled cheese, crumbled bacon, green onion, salt and pepper. Mash well and then stuff back into potato shells.

3.Place on a baking sheet and bake for 20 minutes, or until cheese is melted and potatoes are heated through.

Posted by: Leelee 18-Aug-2009, 09:48 AM
Cherry Tomatoe Crisp


2 lb. of cherry tomatoes, whole
1 x red onion, chopped
6 cloves of garlic, sliced
3 tbsp of olive oil
1/2 loaf loaf of whole wheat bread
1/4 cup of olive oil
1/2 cup of Parmigiano Reggiano cheese, grated
Salt and pepper

Directions

1.Preheat oven to 350 degrees.

2.Toss tomatoes, onion and garlic with 3 tbsp of olive oil and season with salt and pepper.

3.Pour into an 8-inch by 8-inch ovenproof baking dish.

4.Tear bread into bite-sized pieces and toss with olive oil and sprinkle on top of the tomatoes. Sprinkle the grated cheese over the top and bake for 30 minutes. Loosely cover with foil and bake for an additional 15 minutes.

Posted by: Leelee 18-Aug-2009, 09:51 AM
Ladybug Salad


2 x plum tomatoes
1 sheet Nori sushi seaweed
1/2 cup ripe black olives, pitted, reserve two for garnish
1/2 cup artichoke hearts
1 clove garlic
1 tsp anchovy paste
1 tsp capers
1 tbsp lemon juice
6 tbsp extra virgin olive oil
1 tbsp Dijon mustard
2 tbsp red wine vinegar
4 handful mesclun or mixed baby salad greens
8 x enoki mushrooms or whole chives

Directions

1.Bring a small pot of water to the boil. Make a small X shaped cut at the base of each tomato then drop them in the boiling water for thirty seconds. Remove and immerse in cold water. Peel them by loosening the skin at the base. Cut in half lengthwise and remove the seeds and pulp.

2.Bring a small pot of water to the boil. Make a small X shaped cut at the base of each tomato then drop them in the boiling water for thirty seconds. Remove and immerse in cold water. Peel them by loosening the skin at the base. Cut in half lengthwise and remove the seeds and pulp.

3.Stuff each tomato half with a heaping spoonful of the artichoke tapenade. Punch out 30 or so dots from the nori sheet with a standard hole punch and decorate each tomato half to resemble a ladybugs spots. Cut the reserved olives in half and position as the head. Form antennas with the enoki mushrooms or chives. Toss the greens in a bowl with the vinaigrette then position a pile on each plate. Place a ladybug on each and serve with a garden trowel!

Posted by: stoirmeil 18-Aug-2009, 11:05 AM
Found this on MyYahoo recipes app. Have not tried it yet, but I can taste it even as I read it. Kind of a cross between a pizza and a quiche. It's not in the recipe, but I think some sliced black olives (mild or the raunchy Italian ones), well drained, would be lervly mixed into the tomato layer.

TOMATO PIE

Ingredients

1 9-inch pie shell -- pre-baked to avoid sogginess
1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)*
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Salt and freshly ground black pepper

*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.


Method

1 Preheat oven to 350°F. Place pie shell in oven and pre-cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snowball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, 25 to 35 minutes.

Serves 6.

Posted by: mcnberry 18-Aug-2009, 11:06 AM
German Hot Potato Salad

Total time: 35 minutes

Servings: 6

1 1/2 pounds boiling potatoes

1/2 cup beef broth

2 tablespoons minced onion

6 tablespoons white wine vinegar

Salt

1 teaspoon brown mustard

1 tablespoon minced parsley

1 1/2 teaspoons minced chives

3 tablespoons oil


1. Steam the potatoes: Arrange them in a single layer in a steamer basket and place the basket over a pan of rapidly boiling water. Cover and cook until they are tender, about 15 minutes (the time will vary depending on the size of your potatoes). As soon as they are cool enough to handle without scorching your fingers, peel the potatoes, if you like. Cut the potatoes crosswise into half-inch pieces; if using fingerlings, quarter them lengthwise.

2. While the potatoes are steaming, bring the broth to a simmer in a small saucepan. After cutting up the potatoes, combine them with the onion in a mixing bowl. Add the vinegar to the broth and pour the mixture over the potatoes. Set aside until the potatoes have cooled, stirring gently from time to time to coat well. When the potatoes are cool, pour off any broth that remains. Season to taste with salt.

3. In a small bowl or lidded jar, combine the mustard, parsley, chives and oil and stir or shake vigorously to make a smooth mixture. Pour the mixture over the potatoes and stir gently to coat well. Serve warm or at room temperature.

Footnote: This recipe comes very close to the one I was taught to make. I use red potatoes and leave the skin on. Diced red onions give it more flavor, and I add crisp Bacon bits and mix them in at the very end.

It can be served hot or cold and is a staple at German BBQ's or picnics.

Posted by: gaberlunzie 18-Aug-2009, 02:48 PM
BUBBLE AND SQUEAK

Ingredients:

450g (1lb) Potatoes, cooked and mashed
225g (8oz) Cabbage or Brussel Sprouts, cooked and finely chopped
25g (1oz) Butter or Oil
1 Onion, finely chopped

Method:

Heat the butter or oil in a large frying pan.
Add the onion and cook until soft and transparent.
Add the potatoes and cabbage (or sprouts).
Mix well.
Fry over a medium heat, turning occasionally, for 15 minutes or until golden brown.
Serve with bacon and eggs for breakfast or as part of a supper dish.

We just love it; it's very hearty.

Posted by: gaberlunzie 18-Aug-2009, 02:50 PM
POTATO GNOCCHI


INGREDIENTS:

4 cups mashed potatoes (without added milk and butter)
2 cups all-purpose flour
1 1/2 teaspoons salt
2 eggs
1 egg yolk
4 teaspoons olive oil
3 quarts water
1 jar (26 ounces) spaghetti sauce, warmed or your favourite homemade one
1/4 cup grated Parmesan cheese


METHOD:

1. In a large bowl, combine the mashed potatoes, flour and salt. In another bowl, whisk the eggs, yolk and olive oil; add to potato mixture. Turn onto a heavily floured surface; knead for 3-5 minutes or until smooth. Divide into fourths. On a floured surface, roll each portion into 3/4-in.-thick ropes; cut into 1-in. pieces.

2. In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 45-60 seconds or until they rise to the surface. Remove with a strainer. Serve spaghetti sauce over gnocchi; sprinkle with Parmesan cheese.

Serves 8

Posted by: Rindy 18-Aug-2009, 10:18 PM
You guys are great wow, look at all of these thank you...don't stop keep um coming. It will probably be a week or so then the tomatoes will come all at once.

I'm looking forward to trying some of these. YUM!!!!

Thank you wonderful people!

Slainte

Posted by: Leelee 19-Aug-2009, 11:27 AM
Rice Stuffed Tomatoes


2 cups Cooked rice
1 tablespoon Olive oil
¼ cups Onion; chopped
8 cloves Garlic; roasted, minced
¼ cups Green peppers; chopped
2 tablespoon Parsley; minced
¼ cups Pulp from tomatoes
4 Tomatoes
2 tablespoon Parmesan

Instructions:

Slice tops off of tomatoes. Remove pulp and saute in oil with onions, garlic and peppers. Toss with rice, salt and pepper. Stuff tomatoes. Put tomatoes in a pan, pour a little wine and water in bottom. Bake 15 minutes

Your Rice Stuffed Tomatoes is ready. Bon appetit!

Posted by: Leelee 19-Aug-2009, 11:37 AM
Stewed Tomatoe with Potatoe Peasant Purses


1 Medium Yellow Onion
1 Small Red or Yellow Pepper
1 Stalk celery
2 Tablespoon Canola Oil
3 lb Ripe Tomatoes, coarsely chopped
7 Sprigs Fresh Parsley
½ Cup Light Brown Sugar
Juice of 2 Lemons
1 teaspoon Salt
½ teaspoon Fresh Ground Black Pepper

PEASANT PURSES

6 Large Savoy Cabbage Leaves
1 Medium Yellow onion, chopped
1/3 Cup Butter
½ Cup English Peas
2 Tablespoon Water
3 Cups Mashed Potatoes
2 Eggs, lightly beaten
Salt and Pepper to taste
12 Green Chives

Instructions:

Chop the onion, bell pepper and celery into ½ inch pieces. In a large stainless steel pot, saute the vegetables in the oil over medium heat until translucent. Peel, seed and chop the tomatoes (I just core them and put them in the blender so we get the vitamins from the skins). Add tomatoes and parsley to the vegetables and cook covered over low heat for 20 minutes. Remove parsley sprigs. Season with ¼ cup brown sugar, lemon juice, salt and pepper. Cook for 10 minutes longer and taste for seasoning. Add more sugar or salt, to taste. Keep warm until ready to serve. (At this point, I added a small amount of cornstarch to thicken the sauce.)

In a 2-quart pot of boiling water, blanch the cabbage leaves until wilted; drain and cool. In a saute pan over medium heat, sweat the onion in butter. Add peas and water, cover for 2-3 minutes. Remove cover and cool slightly. Meanwhile, in a large bowl, blend the mashed potatoes with eggs. Stir in the onion and pea mixture. Salt and pepper generously. Flatten a cabbage leaf, cutting out any thick, unpliable stem. Place a generous ½ cup of potato mixture in the center of two leaves laid to overlap. Pull the leaves together, forming a pouch and tie with 2 chives. Just before serving, reheat the pouches for approximately 15 minutes in a steamer or a shallow pan of boiling water. Place each pouch on a plate covered with the warm stewed tomatoes.

These purses go nicely with grilled English-style sausages or bratwurst. A sprinkling of grated cheddar cheese on top is a perfect complement to this dish. The flavors of the potatoes, cabbage and stewed tomatoes are as rustic as the presentation of this dish.


Posted by: Leelee 19-Aug-2009, 11:39 AM
India Relish


12 Medium Cucumbers
6 Green Tomatoes
2 Ripe Tomatoes
2 Sweet Green Peppers
2 Sweet Red Peppers
2 Onions
¼ Cup Pickling Salt
4 Cups Vinegar
1 Cup Water
4 Tablespoon Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Turmeric
¼ teaspoon Ground Cloves
½ teaspoon Ground Allspice
2 Tablespoon White Mustard Seeds

Instructions:

Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints.


Posted by: Leelee 19-Aug-2009, 11:43 AM
Asparagus, Tomatoes and Cheese Bake


1 Bunch Asparagus, washed & peeled
3 Tomatoes, chopped
1 Cup American Cheese, grated
Seasonings to taste-highly seasoned (Salt & Pepper...)

Instructions:

1. Boil the peeled asparagus in salted water for about 20 minutes.
2. Remove from water.
3. Place asparagus in a small baking dish, all the tips pointed in the same direction.
4. Mix cheese, seasonings and tomatoes together.
5. Spread the mixture over the asparagus tips.
6. Bake at 350 degrees for about 8 minutes.
7. Then serve.

Posted by: Shadows 20-Jan-2012, 03:22 PM
Recipe Name: BASIL TOMATOES
Category: SALADS
Serves: 4

3 Medium tomato
2 tbsp olive oil
1 tsp basil
1 tsp vinegar

Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add pinch garlic powder. Chill at least 2 hours.



Posted by: Shadows 20-Jan-2012, 03:24 PM
I may have this posted here some where already...

Recipe Name: STEWED TOMATOES JEFFERSON
Category: 18TH CENTURY
Serves: 4

SOURCE FRUGAL GOURMET

3 Tblsp butter
1 sliced yellow onion
6 whole tomatoes or
1 Quart canned tomatoes
to taste basil or oregano or both
1/4 Cup dry white wine or beer
to taste salt and pepper

Thomas Jefferson was an excellent cook. He was one of the first to use tomatoes in this country.

Melt butter in a saucepan and saute` onion until clear. Add remaining ingredients and simmer over low heat until tomatoes are very tender or to your liking. Serve hot.


Posted by: Shadows 20-Jan-2012, 03:27 PM
Recipe Name: HERBED POTATO CHIPS
Category: APPETIZER
Serves: 1

1 Potato per person
Butter
Fresh Herbs of your choice

Slice potatoes as thin as possible. Butter one side, press fresh herbs lightly into the butter, top with second slice of potato and bake in a 400 degree oven until crisp. The chips will fuse and become translucent, revealing the pattern of the herb inside. Make ahead and reheat to use as garnish or hors d`oeuvre.

Posted by: 82farmerandthedell 27-Jan-2012, 10:44 AM
Raw-fried Spuds, simply grated raw potatoes fried preferably in a cast-iron skillet with olive oil (and maybe a bit of butter) and your choice of seasonings till well done, then topped with cat-sup, gravy, or cheese.

Posted by: Shadows 13-Jul-2012, 11:08 AM
I saw a recipe somewhere on the web for cherry tomatoes called Cherry Bombs... they were a pickled, canned cherry tomatoes with hot pepper. I don't remember where I saw it! Has anyone else seen this recipe? If so where?


Powered by Invision Power Board (https://www.invisionboard.com)
© Invision Power Services (https://www.invisionpower.com)