You are currently browsing the tag archive for the ‘recipes’ tag.
I don’t know about you, but as I pulled the last of my tommato plants, I was left with lots of green tomatoes on the vine. What do you do with these? Of course the “go to” southern answer is fry them….but we can do better than that… 3 recipes to try with final green tomatoes of the season.
1) Apple Green Tomato Pie—Got this idea from a friend. Tangy, tart, sweet and delicious.
2 c. green tomatoes, skinned, quartered and thinly sliced
3 c. apples, thinly sliced
2/3 c. brown sugar, firmly packed
1/3 c. granulated sugar
2 to 3 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
Makes 1 (9 inch) pie. To peel green tomatoes; place in boiling water. Let stand 3 minutes. Skins will slip off easily. Combine tomatoes, apples, sugars, flour, cinnamon and place in pastry lined 9-inch pie plate. Dot with butter. Adjust top crust and flute edges. Cut steam vents. Bake in 425 degree oven for 50 to 60 minutes.
Recipe courtesy of Cooks.com– http://www.cooks.com/rec/view/0,1737,153184-247194,00.html
2) Salsa Verde–you can replace tomatillos with free tomatoes.
- 1 pound green tomatoes–4-5 medium to small green tomatoes
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 serrano chile peppers, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
- Place green tomatoes, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the green tomatoes are soft, 10 to 15 minutes.
- Using a blender, carefully puree the green tomatoes and water in batches until smooth.
- skinless, boneless chicken breast halves – pounded thin
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound chopped green tomatoes
- 2 jalapeno peppers, seeded and minced
- 4 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh cilantro
- 1/4 cup sour cream (optional)
- salt to taste
- ground black pepper to taste
- Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
- Add onions and garlic to saucepan, and saute until golden. Stir in the green tomatoes, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
- Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
- Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
- When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.
High yellow pollen clouds are not the only thing this wacky weather has produced…it has sped up the flowering process for my spring herbs and veggies. Shucks!
So it is important that you eat your herbs and veggies before they flower, otherwise they lose or change their flavor and/or their texture changes for the worse. So if you are like me…you have more than you know what to do with since the growing season has been compressed…so let me help you with a few recipes for your cilantro.
Try this cilantro lime slaw….it is certainly not yo mama’s slaw. It is fresh, delicious and uses up my cilantro. Plus cabbage is cheap–I got mine from the farmer’s market for like $.59 a head. The recipe is as follows–it is from the Weber “Way to Grill” cookbook we had baja fish tacos with it this week. Yummy!
Cilantro Lime Slaw:
3 cups very thin sliced green cabbage
3/4 cup of cilantro
1/4 cup pf mayonnise
2 tablespoon of fresh lime juice
2 teaspoons of sugar
1 teaspoon of canned chipoltle chile in adobo, minced(be careful this is hot stuff)
1/2 teaspoon of kosher salt
The next morning I had some more cilantro, so I toasted an english muffin, added laughing cow spreadable cheese and then sprinkled chop cilantro on top. Fresh and scrumptious. The next morning I had a boiled egg with—you guessed it–chopped cilantro and salt and pepper.
This weekend I am going to pull out my summer trick with pesto, instead I am going to make chimichurri and place in jars and freeze…I can see it now…A warm summer evening, big thick steak sizzling on the grill…and ready-made chimichurri…what a delight.
So what do you do with your cilantro?