This is a good tomato recipe! “Fresh Corn Polenta with Sauteed Cherry Tomatoes” from Peter Berley. I have a different cookbook from Peter Berley and everything in it looks delicious and also takes ten hours to make because each recipe includes five other recipes that you have to make first but this recipe is quite simple and delicious and uses up some of one’s nine bazillion cherry tomatoes. I added nutritional yeast to the polenta, and arugula.
I made my first giant zucchini of the season into a stuffed zucchini and I meant to do it with the rest but then I let them sit too long and they turned into wood. I made up this recipe but I used Helen’s Organic Veggie Ground for the first time, which is really quite tasty, has nice big slices of mushrooms in it, and no isolated soy so that is nice, also an onion, brown rice, and a red pepper, and topped with canned tomato puree and a bit of fake cheese.
A blueberry pie.
Here is a recipe from The Mushroom Council by way of my Wegmans Nature’s Marketplace Flier. Chris O says The Mushroom Council is part of the royal court from Super Mario Bros. but then he started reminiscing about Princess Peach and got confused so who knows. This recipe used to be “Quick Mushroom and White Bean Stew.” Theirs looks more delicious, probably because of all that delicious glycermicy white rice. I changed all the measurements because I can’t believe the mushroom council expects me to use 1 lb of mushrooms when they should KNOW that mushrooms come in a 10 oz container. Also who has time to measure 1 cup of chopped onion and what the heck are you going to do if there is an onion fraction left over. Also I added some celery because WHY NOT.
olive oil for sauteeing
1 large yellow onion, chopped
10 oz baby bella mushrooms, cleaned and sliced
2 cloves garlic, pressed
2 large stalks celery, sliced
14.5 oz can stewed tomatoes – I do believe this to be a critical ingredient as stewed tomatoes are delicious. I guess the responsible thing would be to use garden tomatoes…
1 can cannellini beans, rinsed, drained; 1/3 of can mashed well with fork
vegetable stock, or water and a bouillon cube, or water plus whatever random seasonings you may have, such as dry rosemary and herbamare and a squirt of bragg’s liquid aminos, to your desired level of soupiness
1. Saute onions, mushrooms, garlic and celery until mushrooms are golden and onions are tender.
2. Add other ingredients and simmer 15 minutes.
I served with Lundberg wild rice blend a la Costco.
If I were being my regular self, I would eat this with a giant white flour baguette with ten tons of earth balance on it. Since I am being protein-conscious I might add a fake sliced sausage next time.
Funny, so many weeks of neglect and I am going to write about our abundance of tomatoes as well. Our garden is nowhere near as insanely ginormous as Heather’s, but tomatoes make up a huge percentage of what we are growing. We have 13 tomato plants, 9 are very big and have fancy heavy-duty expensive tomato cages that my sweetie loves.
This is the only picture I have of the tomato plants, it is from 11 weeks ago, so you just have to imagine that they are now gargantuan.
The other 4 are in upside-down planters that sweetie made, they are doing ok but they don’t get as much sun so they don’t make tons of tomatoes. Also we don’t really like any of the small kinds that are in the upside-down ones, I can’t remember any of the names of them except the one we do like, Michael Pollan. I think they will all be Michael Pollans next year. The big ones have crazy names, chocolate stripey and berkeley tie-dye and brandywine and six more I can’t remember. Alice can remember all the names, I’ll have to ask her. So we have many, many, many tomatoes, it is a good thing that I like eating raw tomatoes since I am too lazy to attempt to can them. We all enjoy eating raw tomatoes, Alice and Galen will split a huge one for a snack.
Oh the bounty, it is bountiful
I’ve been making lots of bruschetta with dinner lately, I tried a creamy tomato soup last weekend that was smooth because of the Vitamix but not all that creamy (recipe from 1000 Vegan Recipes), a tomato, black bean, and quinoa salad (also from 1000 Vegan Recipes) that was quite good and a welcome change from the same quinoa salad I always make with corn and black beans (was from the CSA I used to support back before we had two child care bills, someone put the recipe here), I used farro for the first time on Saturday to made a yummy summer vegetable salad from a modified Weight Watchers recipe, and I make the creamy tomato pasta sauce from Vegan Yum Yum all the time. In fact I think I will make it for dinner again tonight. I will attempt to make some tomato sauce the weekend after next modeling Heather’s lazy recipe, since I use a ridiculous number of jars of Trader Joe’s organic tomato-basil marinara sauce.
Unrelated, and I am at least 5 years behind the times on the “superfood” front, but thoughts on Kombucha? I’ve only tried the citrus one but I am kind of in love with it.
Dear blog, my, how we have neglected you for one whole year! Poor thing, I just deleted 2000 spam comments for you. I think one of them MIGHT have been real but it was a lady saying that her Hamilton Beech immersion blender is just as good as a vitamix for making green smoothies which is pretty much as ridiculous than buying term papers and cheap pandora charms online…
Let’s see. Last spring, the husband and I bought a house with a one acre yard. I proceeded to ignore all the indoors things, like the terrible bathroom, and put in a gimungous garden and spent a head-exploding amount of money to fence in a half acre for the dogs. Then I couldn’t really take care of the garden because I got seventeen mosquito bites every time I stepped outside from the middle of June until last weekend, and it made my head really explode, and I had to spend all the minutes before I lost a lethal amount of blood mowing the grass in the front half acre so I weeded maybe twice and good thing it rained a lot so I didn’t have to water much. I need to develop a better system next year. Good thing most plants just grow on their own although I did lose all my beautiful rutabagas to some jerkface harlequin bugs.
Anyway I had some San Marzano tomato plants, which I don’t get the hype. They taste gross uncooked, and are mostly made of air. One plant got some nasty wilt and I had to rip it out, and a lot of the tomatoes had nasty blossom end rot. There were still a lot of tomatoes though. Good thing Roger the dog likes to eat tomatoes although not nearly as much as he likes cucumbers. I also had a few black cherry tomato plants, which are delicious, but 3 plants is waaaay too many and I had to foist many of them off on my coworkers. Those all are mostly over and now I have a few mystery heirloom tomato plants from a mixed packet of seeds, so I don’t even know what they are, bombarding me with tomatoes.
Anyway a lot of the tomatoes have been rotting out there which is gross but there are just TOO MANY. Last weekend I went out and rescued some of them.
Last time I made sauce I thought I had so many tomatoes and it took a million years and I ended up with 3 teaspoons of sauce and it was so annoying. This time I just chucked all the cherry tomatoes in the vitamix and liquified them, seeds and skins and all. The plum tomatoes, I cut in half and cooked until soft, and then ran them through a food mill. Then I sauteed a finely chopped onion in olive oil, then added all the tomato liquids and pulps and cooked it until it thickened up. This seemed to work delightfully. I feared the seeds would make it bitter but it was not and it was nice and tomatoey. I froze 2/3 of it and used 1/3 to make this:
I thought that disgusting picture would be good for setting a low bar for our return to food blogging. For personal crisis reasons that I do not wish to describe, I am having an obsession with eating lower carb and higher protein. I know this is such an annoying dietary thing to do and I annoy even myself and I am putting protein powder in everything and making everything taste disgusting. But it is only for a few months. Anyway this is a lasagna type concoction but with eggplants and no noodles. I roasted 2 slices eggplants and 2 bell peppers and a red onion, then I layered all that junk with tomato sauce and tofu ricotta and put some fake cheese on top. I think I put protein powder in the ricotta. This was actually delicious but I think maybe because the sauce was so delightful and tomatoey. It might be gross with jar sauce.
This post is not good enough to be the sole representative for 2013 so maybe I shall see you again soon, blog.
The “warm salad of millet and roasted Brussels sprouts with cranberries and walnuts” from the October Vegetarian Times. It was ok. I reduced the oil from 5 T to 1.5 T and I added a minced shallot to the sprouts and more lemon juice. I couldn’t figure out what to eat with it but it ended up being a gardein breast and a pile of raw arugula but that wasn’t ideal. Sweet potatoes would be good but then it would be like a carb explosion. Maybe leave out the millet then which undoes the whole point of the recipe since it is in the Amazing Grains article.
Also they have cheated by photographing theirs with the Brussels sprouts halved but instructing you to quarter them.
My mother bought me a dehydrator a few months ago as an advance Christmas present, either that or advance birthday present, I am about 2 years ahead on holiday gifts. Anyway I used it to make some weird raw crackers and things but then it seemed the least I could do would be to dehydrate some meals for my mom to take on her week-long kayak camping trip to the Georgian Bay in Canada. This is her first time camping out of the kayak and the ones we both have do not have very big hatches so space and weight were a concern, also because my mother likes to take a million tote bags of books on every trip so I can only imaging what she has with her right now.
I used the book “Another Fork in the Trail” by Laurie Ann March. I really like this book. For one thing, I find the cover extremely aesthetically pleasing. It makes me want to force Chris O to go hiking, stat. I have no personal need for dehydrated meals as I have made peace with my level of laziness as far as carrying heavy things while hiking… there was a time when I was buying all kinds of backpacking junk before I came to terms with my non-hardcore-ness and accepted that I would much rather car camp with my zillions of belongings. Then I stopped investing in tiny light things and started buying 25 lb cast iron dutch ovens and a tent the size of my current bedroom and whatnot. Anyway. I would say these recipes are good enough to make even at home. Also, they are nearly all vegan or veganizable so do not fear that you are going to be wasting your time with a bunch of cheesey vegetarian recipes.
I made a bunch of things and they were all pretty winnery. As my first foray into dehydrating cooked foods, I made the Roasted Sweet Potatoes. The potatoes are cubed and roasted with rosemary and garlic, and then food processed, and then spread onto sheets and dehydrated, and then you have a a big translucent sweet potato sheet, and I ground that into a powder in the vitamix.
Sweet potatoes are delicious as usual. It is suggested that you can use these as ravioli filling or toss them with broken lasagne noodles for deconstructed ravioli. I am totally going to do that at home next time I am carb-loading for a 5k.
Incidentally, I also dehydrated a raw sliced sweet potato, because it is supposed to make a delicious dog chew. Lenny loves cooked sweet potatoes but he would not even deign to touch his princess lips to the raw sweet potato chews. He is a huge disappointment in the area of homemade dog treats.
I made the Roasted Tomato Dip. This is roasted tomatoes and onions and then food processed with a can of beans and some other stuff. I had a crap ton of mini roma tomatoes from my CSA so I used those. This was pretty good. I was expecting more of a hummusy texture but it is nice and tomatoey. I wasn’t sure how I would eat this (it did not go that well with the super healthy fiberous crackers we had) so I just passed it on to my mother and let her worry about that. It would be a nice pasta sauce, probably.
In the area of entrees, I first made Mushrooms Burgundy. The difficulty here was that it calls for frozen pearl onions which do not exist at Wegmans. Well, they exist in a mixture with peas, or in a “Real Cream Sauce.” I will admit that I considered both picking them out of the peas and washing off the Real Cream Sauce and I would have gone the peas route if I had not just recently bought a giant bag of frozen peas. Instead I bought some fresh ones but they were not very small and cute, they were kind of monstrous.
I had some doubts about their ability to dehydrate, which I am prescient because they were totally not dehydrated at all the next morning, so I cut them into bits at that point, which was annoying because they had a creepy amphibian like consistency at that point, and then kept dehydrating for ten thousand more years, so that I am not totally sure this item will ever rehydrate itself, but, my mother has a camping stove, so she can boil it for a while.
Thirdly, or whatever number I am on, I made the Butter Bean and Kale Ragout. This was quite good and dehydrated/rehydrated easily. I added a minced red pepper because I had one. I tried it out with Bob’s Red Mill potato flakes, which are supposed to make instantaneous”fluffy” potatoes, but instead they made gooey goop, possibly this was a user error, but I passed them all on to my mother anyway. Everything tastes much better when you are starving in the wilderness so I am sure it will be fine.
I also dehydrated a bunch of cooked quinoa, which makes it “instant” so you just add boiling water to it, it works really well. So my mother is out camping right now and we will see how it went next week… probably she will not starve to death.
I also made a few non-dehydrated things, such as the Maple Walnuts, which are so delicious there is no picture since we ate them all, and Harvest Apple Granola, which is sweetened with boiled-down apple juice. I ate this all myself and I am going to try making more with less oil because I do not need backpacking amounts of calories and am on a granola binge lately.
Finally (finally!) I bought everything to make the Harvest Chili but then I ran out of time for dehydrating so I made it last weekend just for eating. I couldn’t find any reviews of this online and I was slightly apprehensive because it has no tomatoes and 3 cups of pumpkin. But it is totally my favorite.
I added some corn because I had a languishing ear of CSA corn. Also the ingredients were slightly off (high on pumpkin and low on beans) to use the amounts of things that were in the cans I bought. Next time I would double the beans and possibly a small can of tomatoes although that might not be great. Usually we end up throwing out leftovers (especially since I kicked the microwave out of the kitchen to make room for Excalibur) but I gobbled this all up. I am going to make it again for Labor Day car camping. It is great! However Dr. Oetker’s Corn Muffins mix is way too sweet.
In conclusion, Another Fork in the Trail is a very nice book and if the world of dehydrated backpacking food is completely mystifying to you as it was to me, then you should get it. There is also a lot of stuff about baking in backpacking ovens, if you are into that. Apparently you can also make a dry cookie mix and then fry cookies in a frying pan.
We call these the Peaches of Hate since Chris started a huge fight with me at the pick-your-own. After he narrowly avoided having to walk home from Purcellville I made Chloe’s Kitchen pancakes with them. I wouldn’t make that recipe again. Too sweet and too weird using water instead of soy milk. Now the Peaches of Hate are overripening before our eyes which means boiling a huge pot of water during a heat wave. So hateful! Yet tasty and only $1/lb.
Aaand for my next foray into expensive, laborious foods that turn out strange, it’s raw cupcakes!
This is the cinnamon swirl cupcake with cream cheese frosting. I’m not exactly sure what I think. I think I’m getting to the end of my raw food rope and almost ready to eat gardein on white bread and coconut fudgicles for a while.
So, the “dough” is interesting. It’s mostly raw apples and coconut flour and honey (you can use agave if you are a real vegan/not lucky enough to have pet bees) and it is the texture sort of like a prechewed real cupcake. It is much lighter and spongier than most raw cakes. No nuts or dates! The frosting is tasty but it does taste like cashew and the cupcake is kind of grainy and coconutty so I don’t know. The flavor is nice. I think I would like it better as a cake with fruit on top. Maybe I do like it. I’m still not sure.
PS There are 3 vanilla beans in this one recipe so make sure you buy them on the Internet where they are 50 cents each and not at Wegmans where they are 8 dollars each. O man I am so rich in vanilla beans right now. But it is already half a thing of coconut flour which is expensive too. But, I only ate half a cupcake and I am done, there is no way I could do 3 in a row like I can with VCTOtW ones. They are dense! And you can keep them in the freezer for a long time.
Today’s dinner was: CSA beets, roasted yesterday, with red onion, fresh herbs & balsamic, and cashew-macadamia “quick cheese” from Raw Food for Everyone by Alissa Cohen, and CSA lettuce. The cheese is delicious but kind of weirdly sweet so the next thing I am going to do is make the fermented version.
Meanwhile, I thought I was doing so great using everything from my CSA on time (it is week 2 right now but I was very bad last year so we need to recognize small victories). But then I remembered I have a whole cabbage in the crisper (aka the drawer of neglect) from last week. Damn cabbage!
So far I am loving my CSA this year, look at this bunch of beets! I love beets!!! Also NO scapes this week yay!! Hate scapes.