Green Tomato Bread

Outside we are starting to get our first measurable snow of the year, so what better to do than bake something warm and tasty?  We planted our garden much too late so we had a preponderance of green tomatoes still on the vine.  My mom gave me the lead on making Green Tomato Bread and a bit of googling later I found a recipe that I thought would fit the bill.  Of course, I can't let well enough alone so I made a few modifications.  Below is the recipe as I baked it.

INGREDIENTS
3 c all purpose flour (I used King Arthur's White Whole Wheat)
1/4 c ground flax
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c sugar (I was scant on this because that seems like a lot of sugar)
1 tbsp cinnamon
1/2 tsp fresh ground nutmeg
2 large eggs, lightly beaten
1/2 c vegetable oil
1/2 c unsweetened apple sauce
1 tsp vanilla
2 c finely shredded green tomatoes (about 2 medium - I used food processor; I also drained most of the liquid from the tomatoes)
1/2 c cranberries

DIRECTIONS

1. Preheat oven to 350 degrees. 
2. Combine the first seven ingredients in a large bowl.  Make a well in the center of the mixture.
3. Combine the eggs, oil, apple sauce, and vanilla in a small bowl; stir well.
4. Add mixture from step 3 to the dry ingredients and stir until just moistened (it will be thick)
5. Fold in the shredded tomatoes and cranberries.  
6. Spoon the batter into two greased and floured bread pans.  
7. Bake at 350 degrees for one hour or until toothpick inserted comes out clean. 
8. Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.  

NOTE: The first time I made this I didn't drain the tomatoes and the batter was much too wet.  The bread did not rise much at all.  As I type this I am admiring two very full loaves (with drained tomatoes) in the oven.  I also made some mini muffins (bake for about 15 min) and regular muffins (bake for about 25 min).  

Lentil Cookies

You will be so surprised and delighted with these cookies: http://www.cookingchanneltv.com/recipes/bals-lentil-cookies-recipe/index.html

My coworker said that he added the following:
1/2 teaspoon of kosher salt
1/2 teaspoon of cinnamon
1/4 teaspoon of allspice

Feve Night!

I was craving the Feve this week, so tonight I made my own version of their Portobello Mushroom Sandwich and some Megan Fries. It was easy and delicious. I thought it would be a perfect addition to our blog. Happy memories, everyone!

Portobello Mushroom Sandwich

baby portobello mushrooms
olive oil, kosher salt, ground pepper
whole wheat slider buns (or kaiser rolls)
butter
chevre (goat cheese)
sun dried tomato pesto
mixed salad greens or spinach

1. Rub mushrooms with olive oil, sprinkle with salt and pepper. Bake in oven on a cookie sheet for about 10 minutes at 450, flipping them over once. Or you could grill them.
2. Butter slider buns and lightly toast.
3. Spread goat cheese and sun dried tomato pesto on bun, then add mushroom and greens.

Megan Fries

frozen french fries
Mrs. Dash original no-sodium seasoning

1. Cook french fries according to package.
2. Sprinkle liberally with Mrs. Dash and some salt.
 

Shiny Top (Apricot) Cobbler

I picked a ton of apricots at my boss' house this past week and have been enjoying finding ways to use them.  Here's one way that we have "suffered" through eating the sweet and tangy treats.  It is adapted from a recipe used at Schramm Farms and Orchards, I believe in PA.

FRUIT FILLING
5 cups fresh fruit (it is GREAT with peaches)
2 cups flour (I use white whole wheat, it's my new fav)
1/2 tsp salt
1 c sugar (original recipe calls for 1 1/2 c - way too sweet)
1 c milk
1/2 cup margarine or butter, softened
2 tsp baking powder
1 egg

TOPPING
1 c sugar (again, original calls for 1 1/2 - too sweet)
1/2 tsp salt
2 tbsp corn starch
1 1/2 c boiling water

INSTRUCTIONS
1 - Spread fruit in well greased 9 x 13 pan.
2 - In medium bowl mix the remaining ingredients for the filling (flour, salt, sugar, milk, margarine, baking powder, egg) and spread it over the fruit.
3 - In small bowl mix ingredients for the topping EXCEPT the water (sugar, salt, cornstarch) and sprinkle over the batter.  Then slowly pour the boiling water over batter.
4 - Bake for one hour at 350 degrees.

Late to the Lentils - Cranberry Lentil Salad

So, I am WAY late to the lentil thing and, honestly, haven't even tried this recipe yet (maybe Mrs. E and I can make it TOGETHER in a few weeks!) but it looks so good I just have to share.  It is from Weelicious.

Cranberry Lentil Salad (Makes 6 Servings)

1 Cup Lentils
1/2 Cup Dried Cranberries
1/4 Cup Parsley, chopped
1 Tsp Salt
1/2 Cup Walnuts, chopped
Juice of 1 Small Lemon
2 Tbsp Olive Oil

1. In a saucepan bring 4 cups of water and lentils to a boil.
2. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until tender.
3. Pour lentils into a strainer and rinse with cold water.
4. Fold all of the ingredients in a bowl and stir to combine.
5. Serve.

Parker's Split Pea Soup Recipe

Over the holidays my mom bought a honey-baked ham from the famous "Honeybaked Ham Company" for a holiday luncheon with my grandparents. I am not a fan of ham (mostly because I need to watch my sodium) so I didn't partake in it but everyone else that did raved about how yummy it was. Anyways, we had leftovers so we froze them and Nathan requested that I make a split pea soup with ham for him. I found this recipe online (it does not call for ham but I added some at the end) and it turned out to be sooooooo delicious!

Ingredients

• 1 cup chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons kosher salt (I only used 1/2 tsp because we don't like things too salty AND because of the addition of the ham).
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups chicken stock or water (I used 6 cups stock because I knew I would be adding the salty ham, and three cups of water because it seemed pretty thick once the lentils had cooked).
• Optional: 1 cup ham chopped into small squares.

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Add Ham in the last 5 minutes of cooking. Taste for salt and pepper. Serve hot. 

http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe/index.html

Chili

Hi!  I know that we already have a few chili recipes but I needed a place to store this recipe which I am unofficially dubbing the best chili.  It is the combination of two of my favorite recipes.  I am of the belief that you can't really ruin chili, so modify as you see fit.  Want it to be juicier?  Add more tomatoes and broth/beer.  Like it chunkier?  Add more veggies/meat and cut back on the liquids.  You gals get my drift and know how to cook... no lesson needed from me. 

Ingredients

• 2-3 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 2-3 cloves garlic , chopped
• 2 1/2 pounds extra lean ground meat (turkey or beef) – be sure it is lean
• 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
• 4 tablespoons chili powder
• 2 tablespoons grill seasoning blend
• 1 tablespoon cumin
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
• 1 teaspoon ground mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoons hot sauce, medium to extra-spicy
• 1 1/2 cups pinto beans (cooked or canned)
• 1 1/2 cups black beans (cooked or canned)
• 3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes , undrained
• 1 cup fat free chicken broth or  1/2 bottle beer (the alcohol cooks out)
• 1/2 cup smoky barbecue sauce
• 2 cups corn kernels, optional

Directions

1. Heat large stockpot over medium-high heat.
2. Add olive oil, then onion.  Cook until onion is fragrant.
3. Add garlic and ground meat.  Cook for about 5 minutes until it starts to brown.
4. Add the bell peppers, chili powder, grill seasoning, cumin, oregano, ground mustard, Worcestershire, and hot sauce.
5. Add the chicken broth or beer, tomatoes, pinto beans, black beans, barbeque sauce, and corn.
6. Simmer for at least 10 minutes and up to one hour.