You are here: Home / tomatoes Hanukkah begins at sundown on December 7. I thought I’d update this post and pass along the recipe for the traditional Israeli breakfast, shakshuka. (What follows is a bit redundant. Sorry. Lots to do today.) This is an authentic shakshuka. How do I know this? I had it for early lunch one day in Tel
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A repost from 2016. A cold front in coming in on Monday. I decided what we’ll need for supper on Marica Cooks Wednesday will be soup & grilled cheese sandwiches. I landed on this most excellent cream of tomato. I’ll skip making real crème fraîche and instead just use the immersion blender to whip some
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Two-fer-Tuesday. What I think would make a nice dog days of summer supper. From Old El Paso Sun Country Mexican Cookbook (1978). Similar temps and cooking times. I’d probably put the muffins in with the tomatoes and let them go the extra five minutes. STUFFED TOMATO CUPS Serves 4 4 large tomatoes, tops cut off,
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GARDEN TOMATOES NEW ORLEANS STYLE Makes 6 servings 6 large tomatoes, peeled, cut into pieces1 bell pepper, cored, seeded, chopped coarse1 large onion, chopped2 Tbsp butter, melted1 tsp salt1 tsp sugar½ tsp dried basil, crushedCroutons toasted, hot Combine tomatoes, bell pepper, onion, butter, salt, sugar, and basil in slow cooker, blend, cover, and cook on
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Remove peppers from pan and arrange on a bed of crisp salad greens. Surround with stuffed eggs and one and one-half cups each cooked green beans and carrots marinated two hours in French dressing. —The New York Times Cook Book by Craig Claiborne (1961) COLD STUFFED BELL PEPPERS 6 servings 6 large bell peppers, slice
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See what I mean? If desired, serve with mayonnaise. —The New York Times Cook Book by Craig Claiborne (1961) COLD RICE-STUFFED TOMATOES 6 servings ½ C raw rice, cooked according to package directions, still hot¼ C oil1 Tbsp vinegarSalt, black pepper (preferably freshly ground), to taste1 tsp onion, minced1 Tbsp parsley, minced6 medium tomatoes, stem
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We began our week of cold food recipes yesterday with two of the Frugal Gourmet’s cold asparagus recipes (here and here). Today, we’ll take a look at some cold soups. Now–before you just click over somewhere else, cold soups are good. The trick to cold soups is to serve them cold. Unless the recipe says
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This is a good one, folks. Looks as if I even put the pewter serving platter in the fridge to keep things cold. Enjoy! Originally posted June 2016, updated May 2019; Serve with Cold Gazed Ham and French Potato Salad Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has
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The recipe is here. Photo at that link was of our first experience with Shakshuka in Tel-Aviv a few years ago. Last week we decided put it on the menu and give it a try ourselves. It’s not hard or as time consuming if you do all of the chopping (except for tomatoes) before you
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Recipe comes from this site and includes a video. This is a seriously delicious dish. Traditional shakshuka Serves 2-4 glug olive oil1 small onion, chopped (3/4 cup)1 medium red pepper, chopped (1 cup)6 garlic cloves, crushed 3 tablespoons tomato paste (2 oz)5 medium tomatoes, chopped (28 oz)2 tablespoons paprikapinch cumin (1/8 teaspoon)1 teaspoon salt1/2 cup water4
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Lots of folks on the world wide web commenting on the cooler weather. Perfect weather for a tasty soup and a sandwich. Here’s a different take on tomato soup. More Jiffy Soup recipes.
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Our dear friend, The Alchemist, is a Raku potter of some renown. Beautiful work! He also has home gown tomatoes and is keen to make some salsa! Above is the folder structure of The Big Food Manual and Survivalist Flourishing Guide. I offered to post some salsa recipes for The Alchemist, because, as you can
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Originally posted June 2016, updated May 2019; Serve with Cold Gazed Ham and French Potato Salad Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room. This recipe is from Serve It Cold! A Cookbook of Delicious Cold Dishes (1968) one
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I decided to change the microenvironment last evening. Who remembers the Shack in Cincinnati? Turns out learning how to manage the environment within the Shack– formally, The Synaptic Junction— was good training. The low temperature last evening was in the high 30s. The make-shift fire pit made a difference. Happy gardening!
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An Inquiry into the Viability of Out-of-Date Seeds is coming along. The overnight low last night was 56° and temperatures stayed fine. However, a quick peek at RadarScope this morning indicated that I needed to get moving. Fortunately, I had a brand new tarp and paracord. So I fashioned a new, rain- and wind-resistant outer-outer
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Irises are starting to pop. We have irises everywhere. Boy! Do they have a history! They all trace back to Aunt Margaret’s mother’s garden in upstate New York. Aunt Margaret was born in 1907. Both Mom and I had some in our gardens before she died. Mom dug up more when they dealt with Aunt
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Cannot figure out Little Joe’s current status. I hit the “order” button and it returned “not taking online order now.” Don’t know what that means, as it’s not even 7am in LA. Recipe freezes well, so make the whole batch. LITTLE JOE’S MEATBALLS AND SPAGHETTI SAUCE Serves 6-8 MEATBALLS 1 lb ground beef½ lb ground pork½
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One day last winter, when the dogs and I were walking around the edge of the water shed in the Piney Woods, I looked up and saw the trail cam! Right where Daughter C and the J-Man had left it. Took it down and brought it inside. Earlier this spring, when I set up the
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I kid you not, I had never had Hoppin’ John before. Liked it. Seriously easy, too. Just go get you some blackeyes and tomatoes from your deep freezer, bacon from the fridge… Recipe calls for canned peas. We used 1lb. frozen.
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‘Tis the season for Oven Meals– whole meals baked together in the oven freeing the cook and his able bodied assistant to clean the kitchen, watch television, or just sit and chat. Me. Big Food made 1/3 of the recipe, and made the tomato dish as a casserole rather than in cups. And he did
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