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Posts Tagged ‘tomatoes’

A couple of peachy recipes


Peaches grow really well here in South Carolina and we can often find some variety or another from May until October. I usually buy a bag or two each summer and we eat some fresh and I put some in the freezer. A few weeks ago I bought some and tried a couple of new recipes.

SouthernPlatePeachPie

The first recipe was for Brown Sugar Peach Pie from an old copy of Southern Living magazine. I purchased a copy of the July 2011 issue because it had an emphasis on peaches. I really like the way the different widths of lattice crust looks. It's such a simple idea but really makes a pretty pie. I had never used brown sugar in a peach pie before but we thought it made a delicious pie. *Note: The picture in the link shows a regular crust. Scroll down to the bottom of the recipe and it describes how to make the lattice of varying widths. The magazine featured this beautiful version on the cover and that's what attracted me to it.

TomatoPeachSalad

I read about the second recipe on Rene's blog. It is for a Tomato, Peach, and Burrata Salad. I wasn't too sure we would like this when I first read about it, but we did enjoy it and thought it made a beautiful salad. It would pair well with any grilled meat. I had never heard of Burrata so just substituted fresh Mozzarella. I reduced the balsamic vinegar as the recipe directs but I actually found a bottle of Balsamic glaze at Aldi a couple of weeks ago and tried it the next time I made this. The second time I made it was just for the two of us so I just made individual salads. It makes a simple, attractive, and tasty salad.

Enjoy the fruits of summer.


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A little bit of this and that


I do fully intend to get back to my travel series but life has intruded upon my blogging time lately. DD Megan and her family were here for about a week and we had lots of fun doing things as a family.

I mentioned in the meme in my previous blog post that we had planned to try a new recipe for baked doughnuts while they were here. Megan made them for us one morning and they were very good. If you don't have the special doughnut pans I think you could probably bake them in muffin tins and just adjust the baking time. I find that most muffin recipes advise you to bake them at 400 degrees for about 20 minutes.

Here is what the pans look like:

BakedDoughnutPan

Apple-Cider Doughnuts with Maple Glaze

2 cups flour
1 1/2 tsps. baking powder
1 1/2 tsps. baking soda
1/2 tsp. salt
2 tsps. cinnamon
1 large egg
2/3 cup brown sugar
1/2 cup apple butter
1/3 cup apple cider (we used apple juice)
1/3 cup plain yogurt
3 Tbsps. cooking oil

Maple Glaze
1 1/4 cups powdered sugar
1 tsp. vanilla
1/4 cup maple syrup

Preheat oven to 400 degrees. Coat doughnut molds with cooking spray or oil. In a mixing bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl whisk together egg, brown sugar, apple butter, maple syrup, apple cider or juice, yogurt, and oil. Add dry ingredients and stir just until moistened. Divide the batter into the prepared molds. Bake for 10-12 minutes. Loosen edges and turn out onto racks to cool.
Makes about 18.
To make Maple Glaze:
Combine powdered sugar and vanilla. Gradually whisk in maple syrup to make glazing consistency. Dip one side of the doughnuts into the glaze to coat then set them on a rack for a few minutes for the glaze to set.

AppleCiderBakedDoughnuts

We really liked these and it was fun to have them for a special treat.

One night all the guys in the family went to a baseball game. Megan, Nora, Maddie, Della, and I stayed home and decided to have a "Dip Night" and to watch the movie Frozen, which Megan had brought down with her. The girls each made savory dips. Megan made a spinach artichoke dip and Nora made a refried bean dip.

MegNoraDipNight-14

I made a sweet Oven Baked S'Mores Dip that I had read about over on Southern Plate. It took all of five minutes to put together and another five to heat up. I kept teasing the girls about how hard I was working on my part of the refreshments. We used animal crackers to scoop up the rich chocolaty dip. I also used two cups of chocolate chips instead of the blocks of chocolate. It was really quite good and I would encourage you to try it if you need a quick and tasty treat. (We did share these dips with the guys when they returned from their event.) Grandson Drew enjoyed the leftovers the next day when they were reheated in the microwave.

SmoreDip

Buddy, our cat, is a little intimidated by the children when they are here visiting, but he really seems to enjoy watching them and loves it when they will play with him by dragging a string or ribbon or throwing his toys for him to fetch. Right now four of our grandchildren are three years old or under so we have two high chairs in our kitchen and a third one that folds up is just outside the kitchen in the garage. Since the children have gone home Buddy has started sitting in one of the high chairs at mealtimes. Maybe he misses them?

BuddyBlueHighChair

BuddyBrownHighChair

Another thing that has been keeping me busy the last couple of weeks has been the garden. We are getting quite a few beans and tomatoes and the figs have just started ripening. I've also purchased a few other vegetables that have gone into the freezer. I've canned some tomatoes and today made a batch of Tomato Jam using a recipe that I learned about from Elizabeth last year. It takes a while to cook to the jam stage but has a really delicious intense flavor. It's sort of like the best catsup that you have ever eaten. I would highly recommend that you try making some if you have a few extra tomatoes on hand.

What's been keeping you busy these last few weeks of summer vacation?

Becka


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Something good to do with those tomatoes


SunDriedGrapeTomatoes

I'm working on the next travel post but wanted to share this idea for using tomatoes once again. We really like these and they are easy to prepare. I think this would work best with a Roma type tomato. Rob planted what was called a grape tomato plant in the garden this summer and the tomatoes are more like small Roma tomatoes, so that is what I have been using for this recipe.

Roasted Tomatoes

Slice Roma tomatoes in half and then place on a parchment or foil lined baking sheet with the cut side up. Brush the cut side with olive oil and then sprinkle with garlic powder and Italian seasoning. Bake at 425 degrees for 20 minutes and then lower the oven temperature to 375 degrees and roast for an additional 20-30 minutes. Watch carefully to see if they are getting done to your likeness. If you are using very small tomatoes they may take less time.

You may wonder what to do with your roasted tomatoes. Well, they are quite good for snacking. ๐Ÿ™‚ They are also good on sandwiches. Be sure to try them on a grilled cheese sandwich. They are also good chopped up and added to green beans or in this White Bean Dip. I like to make a tray full and then divide them into little snack bags and freeze them. Then when they are needed for a recipe you can just take out a portion and thaw for your recipe.

SunDriedTomatoesFreezing

Enjoy those tomatoes!

Becka


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In a pickle or a jam


I've been keeping busy lately in the kitchen. I've filled nearly every jar with something, so I guess it's about time to quit. ๐Ÿ™‚ Rob has reminded me that he thinks I've been having a lot of fun, and it's true. I have canned some of the tomatoes plain and also made some Tomato Jam and some Roasted Tomatoes. I found the recipe for the Tomato Jam over on Elizabeth's blog and was fascinated by the idea. I just made one batch, so far, and have it in the refrigerator. It is quite tangy and delicious. I found many directions online for making Oven Roasted Roma Tomatoes. I made a couple trays worth and have a few in the refrigerator and put the rest in a quart jar in the freezer.

Our fig tree has been producing a lot of figs this year and for some reason the birds are not bothering them too much. (It might be the three rubber snakes Rob put in the tree, although the first day he put them out near the berries he looked out the window to see a bird sitting on one and eating berries through the netting!) I've made several batches of this Spicy Orange Fig Jam which I posted about here.

We aren't big pickle eaters but I wanted to try a couple of recipes for refrigerator pickles. I tried this recipe for Tupperware Pickles. They were very good and I will be making these again.

I also tried a recipe for some refrigerator dill pickles which tasted good but aren't as crisp as I would like. It might have been the cucumbers which I used. They were about halfway between a pickling cucumber and a regular cucumber.

Anyway, that's what's been going on here in our kitchen lately.


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When life gives you tomatoes, corn, and zucchini…


You could make this easy recipe:

Zucchini, Tomato, and Corn Salad

1 medium zucchini (cut into small cubes or julienned--I used my julienne peeler)
1 cup cooked corn (simmer 3 mins, cool and drain or use canned or leftover)
1 medium tomato, diced
1/2 tsp. Italian seasoning
dash pepper
1/2 tsp sugar
Italian salad dressing or vinegarette--just enough to moisten vegetables

Combine prepared zucchini, corn, tomatoes, seasonings, and Italian dressing. Serves 2-3.

I tried another new salad this week that uses corn, tomatoes, and green peppers.

It was this delicious Cornbread Salad from the Southern Plate website. I cut down the recipe a bit since it was just two of us and for the dressing I used mayonnaise, a small amount of dry Ranch Dressing mix, and some buttermilk. I also scaled back on the bacon. We ate it with this Balsamic Glazed Chicken that Rob grilled. We thought both recipes were very good and worth repeating. ๐Ÿ™‚

Do you have a favorite corn, tomato, or zucchini recipe?

Becka


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