Posts Tagged ‘TOMATO

14
Nov
17

Couscous salad with walnuts and mozzarella

Salad, anyway you make it, a fresh mixture of greens and vegetables, this one filling with the addition of couscous, sort of like a pasta salad. I made 1/2 the recipe, the full recipe serves 10, I devoured the half recipe for a full course meal. (the orginal recipe calls for feta cheese but mozzarella is what was available.

Boil some water for the couscous and your done with cooking this meal!

A  Bob’s Red Mill Recipe

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tear up some leafy lettuce

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add all the salad ingriedents in a large bowl

Whip up the dressing

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add the cooked couscous and lightly toss the salad with the dressing or drizzle per serving, add the cheese

Now I’ve made this twice, with addition of rye bread croutons. (and I sneaked in a bit of smoked dried hot red pepper into the dressing)

28
Oct
17

hydroponic update

pictures taken OCT 20

Even at this date the outdoor hydroponic DWC still provides us with tomatoes and also a few flowering brassica leaves and tatsoi leaves for greens. One tomato plant still going. I’ve pinched off growth of the tomatoes since any new flowers won’t have time to develop into fruit outdoors.

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flowering brassica

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flowering brassica, tomato and tatsoi

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some  green tomatoes on the vine

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a few each day are harvested as they turn ripe and a few outer leaves of the greens are used for soups and salads

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tatsoi does well hydroponically

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more greens

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meanwhile indoors, using LED lighting seeds are started

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using rockwool Grodan cubes, basil and rosemary are started with kale and tatsoi, a bit leggy on the greens, probably should heighten the lighting. These have been transferred to net pots since the picture was taken. Hydroponic works for me, unfortunately there are some who associate hydroponics with only cannabis  growing IMO.

another use for the tomatoes

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08
Oct
17

spicy chicken tomato soup

The last time I made my vegetable stock, there was some hot pepper pieces in there with the vegetable remnants, so now everything I use the stock for has a spicy flavor, not that I mind.

Not a lot of pictures here.

Started with a chicken thigh browned in bacon fat, removed from pan and added the usual characters, onion, several mushrooms prepared garlic and simmered a bit. Add in some whole tomatoes previously frozen from the farmers market. A bit of tomato paste in the mix also.

Chop the thigh , with the skin and return to the pot with the bone and an ample  amount of vegetable broth. Shredded carrot, dried parsley, thyme, a smidgen of ginger. A quarter head  of red cabbage chopped fine added to the pan, what else ?

I sure that someone could come up with a Spanish sounding name for this spicy tomato soup, sopa de tomate picante as the google translate says.

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03
Oct
17

Back of the house, hydroponic update

A sunny warm beginning to October, usually cooler in the early hours now, but not that crisp colder fall weather yet.

The DWC hydroponic has produced some greens , flowering brassicas and tat soi , the tomatoes have produced grape like clusters and with the beginning of cool weather pinching back any new growth. A clear type covering to the system in consideration to extend the growing season before it’s brought indoors. The outside limit will be the temperature of course anything near freezing the DWC will moved indoors. More greens should be started indoors.


For all you hydroponic geeks out there, I usually keep the PPM nutrient level now to about 900 to 1200, at the most bi weekly nutrient flush saponin.

Bonus pictures:

A simple chicken salad , Diane’s

Toasted, morning toast with onion, garlic and ginger butter, Good Morning!

window sash

23
Sep
17

Ratatouille

Roasted vegetables have been made before but when following this recipe, I thought, would it worth the extra work? Yes it was. Bacon fat was utilized instead of the olive oil. The result was a delicious dish, seemingly better once refrigerated.

Here’s the recipe I more or less followed.

https://cooking-without-limits.com/2016/07/24/ratatouille/

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salting the zuchs and the eggplant, sea salt.

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prep the rest if the veggies, some cherry tomatoes processed, served as the tomatoe juice.

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Veggies, towel dried…

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Fry time…

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A pleasing colorful mix…

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Added tomato juice…..

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Stove top cooking….

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Layering the veggies for final cooking.

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Very savory dish, more flavor than I expected as I held back on adding additional herbs or spices. I would have to make this with olive oil vs. bacon fat for a comparison. Refrigerated, excellent side dish, such as with braised chicken thigh with cherry tomato.

and also as a pizza topping.

 One half of the sheet pan pizza with the ratatouille.

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10
Aug
17

Today’s breakfast

30
Jul
17

Green Chili Tomato Jam

Adapted from blog Cooking without Limits

Substituted a few ingredients for a savory chili sauce\ jam.

Rough measurements, and by taste to get a sweet\sour taste.

Very  good use for tomato and hot peppers.

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Green jalapeno peppers with seeds…  about 125 grams, processed in a food processor

white sugar……. 68 grams

apple cider vinegar …. about 51 ml

bottled lemon juice and peeled processed orange  combination ….. 2 tablespoons more or less

Tomatoes, cherry/grape type  is what I have harvested recently.

Pour the vinegar, sugar, orange and lemon juice in a pan

boil for 5 minutes, add the hot  peppers, Add tomato (amount by eye) to achieve and desired consistency.

Cook on low heat to thicken, adjust measurements if necessary, place in jar, cool and refrigerate.

Due to the size of the tomatoes, the sauce has a high concentration of seeds versus pulp. A good condiment to have on hand not only for toast etc. but a cooking ingredient for sauces and marinades.

 

 

 

 

 

 

 




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