Tomatoes


Brunswick Stew supposedly originated in either Virginia or Georgia.  And according to one food historian – Germany.  Wherever it came from really doesn’t matter.  What matter is how it tastes.

It is basically a thick tomato based veggie stew.  It is full of different veggies – lima or butter beans, corn, okra, and anything else you can find.  Sometimes potatoes, sometimes not.  Possum, squirrel, or rabbit.  But these days it is usually chicken.  Which is what I used in this one from the Low-Fat, low-Cholesterol Cookbook.

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Since this is basically a VEGGIE stew it is already low fat, low cholesterol.  What makes it even more healthy is NOT using butter, brisket, pork, BBQ sauce (in some), and salt free tomato paste and Worcestershire sauce.

    veggie oil spray
    1 tsp olive oil
    1 medium onion, chopped
    1 lb boneless, skinless chicken breasts with all visible fat removed
    1 1/2 cups frozen or fresh lima beans
    2 cups fresh or frozen corn
    5 cups fat free, low sodium chicken broth
    1 1/2 cups chopped tomatoes
    6-oz can not salt added tomato paste
    3 Tble lemon juice
    1 Tbl low sodium Worcestershire sauce.

Heat a large pot over medium-high heat.  Remove from heat and spray the pot with veggie oil.  Then swirl the oil in the bottom of the pot.  Add the chicken and brown slightly.  Add the onions and brown along with browning the chicken more.  Add in the remainder of the ingredients and bring to a boil.  Reduce heat and  simmer for about 1 hour.

{The original recipe called for just throwing the raw chicken chunks into the pot and then adding the other ingredients.  This just didn’t seem right to me so I browned it some first.}

Since it it was a stew I served it over some Rice Flour Pasta.

We liked the taste of this.  The Worcestershire sauce added a little kick.  The next time I would add in the okra.  It would NOT add to the cholesterol or fat count.  And maybe a little garlic.  Ditto.

Original Recipe from Low-Fat, Low-Cholesterol Cooking from the American Heart Association.  Page 131.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

I will admit that I am NOT a big fan of legumes.  Peanuts, yes, but legumes also include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soybeans, and tamarind. Some of these aren’t really for human consumption. But I am not a big fan of the beans or peas. I have just learned to like lentils. I had the choice of two different recipes to fit this week’s theme from Gaye – Lovely Legumes – Peanut Butter Cookies or this pilaf.

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This Garden Lentil Pilaf includes shallots, spinach, grape tomatoes,  {I used a small tomato from the garden} basil, mint, parsley, and green lentils {although I used yellow because that is what I keep.}  Seasoned with a little salt, pepper, and lemon juice it was good.  I wasn’t sure if I would like it, cause I am not a big veggie eater, but I did.  And I will make it again.

The recipe is from Ellie’s So Easy (page 186).  You can also find it HERE!

What else did the Eaters make to go with Lovely Legumes.  Check it out!

This week’s CHEF of the Month is Giada De Laurentiis.  I haven’t made a lot of her dishes but the ones I have tried are delicious.  Since I was going to a party and needed a ‘finger food’ I tried her marinara sauce to go with my mini meatballs.  Good Idea!!

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    • 1/2 cup extra virgin olive oil
    • 2 small onions, finely chopped
    • 2 garlic cloves, finely chopped
    • 2 stalks celery, finely chopped
    • 2 carrots, peeled and finely chopped
    • 1/2 teaspoon sea salt, plus more to taste
    • 1/2 teaspoon freshly ground black pepper, plus more to taste
    • 2 (32 ounces each) cans crushed tomatoes
    • 2 dried bay leaves
    • 2 cups basil, chopped
    •  I added 1 heaping tsp Italian Seasoning

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and ½ teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Stir in the chopped basil. Season the sauce with more salt and pepper to taste. Total cooking time: 1 hour and 20 minutes

I loved the chunkiness of this marinara.  The little pieces of carrot and celery just added to the wonderful texture.  This was a definite winner. EVERYONE asked for the recipe.  Thanks, Giada.

Original Recipe 

For more dishes from Giada visit  I Heart Cooking Clubs.

 

My pick this week and evidently I am in an Italian mode because my pick for Wednesdays with Donna Hay this week also had lots of oregano, basil, and tomatoes.

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I loved the ingredients in these meatballs: carrots, oats, Parm. I make meatballs often but never thought to put in a few shredded carrots. Such an easy way to get some extra veggies in. While I liked the meatballs, I thought the marinara was a little thin. The flavor was great but I like my sauces to be a little thicker.

You can find more meatballs and sauce on Eating with Ellie

You can find the recipe in Ellie’s Weeknight Wonders on page 107.

Several years ago I marked a recipe for this soup that I really wanted to make.  And never did.  In fact I completely forgot about it.  Until I was looking thru Donna’s modern classics.

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Admittedly it’s not the original recipe I found but it was quite tasty.  And filling.  I was so afraid it would be rather bland since the only flavors added were sliced garlic, pepper, and basil leaves but I worried for nothing.

Donna called for wood fired bread, not gonna happen unless I build an outdoor oven, and over ripe tomatoes.  I had some good crusty bread in the freezer and some canned tomatoes.  Since the tomatoes had already been peeled and canned they worked out perfectly.

I only made 1/2 of the recipe but that was enough for 3 nice servings.  Next time I will make more.

Want to see more soup – visit Wednesdays with Donna Hay to see how the others liked my pick for this week.

The recipe is on page 24 of modern classics.  I also found it online if you want to try it out, too.

It’s MYSTERY BOX CHALLENGE week again with I Heart Cooking Clubs. I love a good challenge. Especially when I can meet the challenge.

This weeks mystery box contents:

    Salmon (fresh, smoked, canned),
    Green Peas (dried, fresh or frozen),
    Hazelnuts,
    Eggplant,
    Parmesan Cheese,

    Kale,
    Apples (Any color/kind),
    Blue Cheese,
    Bread Rolls/Buns, and
    Rosemary.

I managed to complete the challenge with three of the ingredients, weak, yes, but still…

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Gratin of Ziti and Vegetables

I love making dishes with the fruits of our garden and this one had it all – squash, tomatoes, eggplant, corn. I cannot think of a better way to use these all up.

    2 quarts water
    4 ounces ziti or penne
    3 tablespoons virgin olive oil
    1 onion (about 8 ounces), peeled and coarsely chopped
    4 ounces string beans, trimmed and cut into 1/2-inch pieces (1 cup)
    1 small eggplant (about 8 ounces), cut into 1/2-inch pieces (2 1/22 cups)
    1 teaspoon herbes de Provence
    1 pattypan (or other type) squash (8 ounces), cut into 1/2-inch pieces (2 cups){ I used zucchini.}
    1 1/2 teaspoons salt
    1/4 teaspoon freshly ground black pepper
    2 ripe tomatoes (about 10 ounces),cut into 12-inch pieces (2 cups)
    2 ears sweet corn (about 1 pound), husked and kernels cut off (1 1/2 cups)
    1/2 cup black olive shavings, preferably from Nyons olives { I used kalamata.} (about 2 dozen olives)

CRUMB TOPPING

    l slice fine-textured white bread, processed into crumbs in a food processor (2/3 cup)
    1/3 cup grated Parmesan cheese
    1 tablespoon virgin olive oil
    1/2 cup minced chives

Preheat the oven to 400 degrees.
Cook the sizi in boiling water with salt until al dente. Drain and briefly run ziti under cold water. Cover, and set aside.
Heat the oil in a large skillet then add the onion and beans.
Cover and cook over medium heat for about 2 minutes.
Add the eggplant and herbes de Provence. Cover and cook, over medium heat for another 8 minutes, stirring occasionally.
Then add the squash, salt, and pepper. Cover and cook 2 more minutes.
Remove the skillet from the heat. Mix in the tomatoes, corn, and olive.
Mix in the cooked pasta and pour the mixture into an 8-cup casserole dish.
In a small bowl mix the bread crumbs, Parmesan, OO and chives. Pour the mix over the pasta and veggies.
(Note: The dish can be prepared to this point, covered, and
refrigerated for up to 8 hours.)
Bake the gratin at 400 degrees for 20 to 30 minutes {mine took about 22 minutes} until nice and brown. Serve immediately

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This was very very good. But it was also very very very dry. I went back to the recipe to see if I had left something out, but I followed it correctly. The crumbs on top did not stay well on the dish, but were good mixed in. I will make this again, but it really needs some ‘juice’ of some kind. {Original recipe is on page 102 of Jacques Pepin’s Table.

The other Mystery Box dishes are probably delish. Check them out at I Heart Cooking Clubs.

Well, he might be. But not the kind you are thinking. The food kind. Sauces!! This week’s IHCC theme!

There are five MOTHER sauces we could chose from:

    Béchamel
    Hollandaise
    Velouté
    Espagnole
    Tomato

I have made all of these at some point over the last 10 years or so and they are delicious – the creaminess of the Hollandaise and the Béchamel. The heartiness of the Espagnole and the Velouté. But I wanted something simple and light. AND I still have tons of tomatoes coming in so a nice tomato sauce seemed the best idea. Coupled with meatballs and served over pasta it was a delicious dinner.

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THE SAUCE:

    1/4 cup vegetable oil
    3 garlic cloves, minced
    1/2 cup minced onion
    1/2 teaspoon dried thyme
    1/2 teaspoon dried oregano
    One 28-ounce can diced tomatoes with their liquid
    1/3 cup pitted green olives, coarsely chopped
    Salt and freshly ground pepper

Heat the oil in a medium saucepan. Add the garlic, onion, thyme, and oregano and cook over moderate heat until softened.
Add the tomatoes, cover and cook over moderate heat for 6 minutes, stirring occasionally. Puree the sauce until slightly chunky using an immersion blender. You can also use a blender or processor for this.
While the sauce is simmering chop the olives and place in a small saucepan and cover with water. Bring to a boil over high heat, remove from heat, and drain well. Add the olives to the tomato sauce. Add salt and pepper to taste and bring the sauce to a simmer. Add the meatballs and cook until meatballs are heated through.

Pepin also had a meatball recipe with the sauce which called for left over meat shredded and mixed with eggs, herbs, milk, etc. I followed his recipe for the meatballs but used some fresh ground pork and sirloin. You can find HIS meatball recipe HERE.

Which sauce did the other cooks use? Check them out at IHCC – Sauces and see.

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