Thursday, August 25, 2011

Tomatoes and Other Yummies: Recipes Galore

I have a few more recipes to share from my recent abundance of tomatoes. Actually we've only had a moderate number of tomatoes, but they've been SO good that I've been building meals around them and it seems for the last few weeks, every meal has been tomato-heavy. I hope you enjoy these yummies.

from Cooking Like a Goddess (my favorite cookbook):

Tomato Venus Soup - can be served warm or cold
1 Qt can of crushed tomatoes
3-4 large ripe tomatoes, chopped
1/4 cup oil-packed sundried tomatoes, drained and chopped
1/4 cup finely chopped red onion (I had used 1/2 a Vidalia onion in another recipe, so I substituted that for the red onion and it was DELICIOUS!!)
1 garlic clove, crushed
2 tbsp chopped fresh basil, or 1 tbsp dried
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
sea salt to taste
freshly ground black pepper to taste
1-2 tbsp melted butter (optional and only if the soup will be served warm)
sour cream as topping (optional)
I also added a dash or two of cayenne (of course!)

In a bowl if serving chilled or in a saucepan if serving warm, combine all ingredients down through the black pepper. If you are serving warm, simmer for about 10 minutes, then, if desired (oh, you desire, it's so good!) add 1-2 tbsp of melted butter. Warm or cold, it's yummy to top each bowl with a dollop of sour cream and basil leaves.

Tomato Venus Soup
I paired this soup with the following salad:
from new vegetarian cuisine (another favorite cookbook):

Cherry Tomato Gazpacho Salad (using those lovely volunteer tomatoes from my garden!)
1 pint cherry tomatoes, quartered
1/2 cup peeled, seeded, and diced cucumbers
1/2 cup diced zucchini
1/2 cup diced sweet red peppers
1/4 cup chopped Vidalia onions
2 tbsp red wine vinegar (I used balsamic since I didn't have red wine vinegar)
2 tsp olive oil
1 tbsp lime juice
1 tbsp minced shallots
1 garlic clove, minced
1/4 tsp finely minced jalapeno peppers
1/4 tsp Mrs. Dash
1 cup of garlic croutons

In a bowl, mix together everything from tomatoes down through onions. In a seperate small bowl, whisk together every else except the croutons. Pour sauce over salad and refrigerate for at least 2 hours. Divvy up and top each serving with croutons. Yummy!!

Cherry Tomato Gazpacho Salad
Later in the week we enjoyed the following:
also from new vegetarian cuisine:

Mexican Stuffed Potatoes
1 cup canned black beans, rinsed and drained
1/2 cup drained canned Mexican-style corn
1/4 cup chopped fresh cilantro (I left this out since Michele and I are not fans of cilantro)
1/4 cup chopped tomatoes
2 tbsp minced red onions (again, I still had some Vidalia left over, so I used that)
2 tbsp minced scallions
I also added diced zucchini since I had some and thought, "why not?!"
1/2 tsp ground cumin (I really hate cumin, so I left it out. Used my customary dash or two of cayenne instead.)
2 large baked potatoes, warmed (I used this technique to bake my potatoes)
1/4 cup shredded cheddar cheese
sour cream (optional)

In a bowl, mix everything from the beans down through the cumin. Cover and refrigerate for at least one houe. Split the potatoes lengthwise and top with the salsa. Cover with cheddar cheese and pop in the microwave or oven to melt. Michele and I never pass up an excuse to have sour cream so we added a lovely dollop to the top of each. Also, I quadrupled the recipe to make enough for the week and baked 10 potatoes and just stored it all in the fridge. The longer the salsa mixture sits the more intense the flavors (i.e. the yummier it gets!!)
Mexican Stuffed Potatoes

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