Grilled Tomatoes

Grilled Tomatoes with Sautéed Green Bell Peppers and Grilled Zucchini

Ingredients:

Fresh Tomatoes

Olive Oil

Favorite Seasonings

Favorite Fresh Herbs (optional)

Method:

• medium sized tomatoes, cut in thirds from stem to bottom

• (if small sized tomatoes, cut in half)

• drizzle with olive oil

• season with salt, pepper, garlic powder

• place on grill, flat side down, about 3-4 minutes, long enough for grill marks to show.

• turn over, sprinkle with fresh thyme and a fresh basil leaf on each tomato patty for 2 or 3 minutes until grill marks show on opposite side.

Herbal Zucchini and Tomato Rounds

Ingredients:

basil

fresh oregano

fresh thyme

garlic powder

olive oil

salt

pepper
parmesan cheese
tomato, sliced  1/4” - 1/2” thick 

and

eight ball zucchini, sliced 1/4” - 1/2” thick as desired

or

Sliced large regular Zucchini

or

Sliced Zucchini with sliced cherry tomatoes

Method:

Create a dressing by chopping fresh oregano, fresh thyme, garlic powder, fresh cracked pepper and salt, and olive oil. Mix well. 

NOTE: by adding a little apple cider vinegar or red wine vinegar, this makes an excellent salad dressing or marinade.

• Slice Eight ball Zucchini and tomato as desired.

• Brush dressing on both sides of sliced zucchini.

• Partially bake in a frying pan,  a few minutes on each side, to remove moisture.

• Place on cookie sheet and top with sliced tomato.

• Put a little basil and parmesan cheese on top of the tomato.

• Bake in oven about 10 minutes at 350.

• Great side dish! 

This flavorful duo is also delicious on garlic bread, pita bread, or other crunchy crackers.

Tomato Gravy

Tomato Gravy provides an interesting and flavorful boost to many vegetables, meats and starches. 

Traditionally served over rice, tomato gravy is great (hot or cold) as a condiment on sandwiches and wraps. 

When chilled, blend it with sour cream and serve as a relish or dip.

Rather than french fries or baked potato, try fried eggplant with tomato gravy! Great texture and vitamin packed!

Ingredients:

6 medium sized tomatoes

1/4 cup water

1/2 cup chopped onions

1 Green Bell Pepper, chopped

4 slices bacon

3 tablespoons flour

garlic powder (to taste)

salt  (to taste)

pepper (to taste)

Method:

• Core the tomatoes and dice into small pieces. Set in sauce pan with water.
• Add chopped onions, diced bell pepper, garlic, salt and pepper to tomato & water and bring to boil, stirring often.
• When mixture comes to boil, set to "simmer", cover pan, and check periodically, stirring, for the next hour.
• Add more water if mixture becomes too pasty.

• Fry bacon until done but not crisp. Cut into pieces, setting aside.

• As the vegetables come to a pasty consistency, mix flour with enough cold water to make
• a smooth paste. Pour vegetables into skillet, stirring constantly while adding the flour mixture.
• Stir until thickened to desired texture.
• Serve hot over rice, potatoes, mashed vegetables, or vegetable sides.
• Tomato gravy is delicious on meats.
• Make larger quantities and freeze in small containers for quick and flavorful meals.

Chili - with and without meat

Jack’s Meaty Chili (meatless version is shown below)

serves 12 - left overs are frozen for future meals

Chili is a great meal which may be served alone, with breads or rice, atop potatoes or other vegetables, or as a side dish.

Ingredients:

2 lb Lean ground beef or turkey 

1 lb lean ground pork or chicken

(note: by using different meats, a blend of flavors is achieved)

2 large diced onions (approximately 2 cups)

5 tbsp Chili powder 

2 tsp Cumin

1 jalapeno, seeded, veined and chopped

1/2 tsp Coriander

2 tsp Minced garlic 

1 cup Water

1 tsp Salt (as desired)

2 tbsp Cider vinegar

1/2 tsp Allspice

2 cups diced Green pepper

8 chopped fresh tomatoes or two 16-oz canned crushed tomatoes

2 lbs rehydrated dry red kidney beans or four 16-oz cans red kidney beans

(note: decrease or increase amount of kidney beans depending on your family’s preferences)

(note: if kidney beans aren’t what your family enjoys, try substituting white “navy” beans for a blander taste. The fiber, nutrients and texture will still be there)

[note: for meatless version, add 1/2 lb rehydrated garbanzo beans (or one 16 oz can), with 1/2 lb rehydrated pinto beans (or one 16 oz can) in addition to the red kidney beans to replace meat.] 

Directions:

In a heavy skillet or dutch oven, brown ground meat, garlic, onion and green pepper over medium high heat, stirring frequently to break up meat until onion is soft and meat has lost its pink color. 

Be sure to remove any lumps in the seasoning (photo is shown prior to that step). Stir in remaining ingredients, bringing to a boil, cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently. 

(note: for meatless version, Add a little canola oil to skillet over medium heat and stir in garlic, onion, and green peppers, cooking until onion is soft. Stir in remaining ingredients, bringing to a boil, cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.)

Note: longer cooking schedules enhance flavors

Flat Bread with Tomatoes

Flat Bread and

Pizza Dough Recipes are just about the same. 

We use the same recipe for both. Here is one of our favorites:

Adapted from

Cento’s Pronto Pizza

www.cento.com

Ingredients:

1 pkg active dry yeast

3/4 cup warm water

1/2 tsp sugar

1/2 tsp salt

2tbsp extra virgin olive oil

2 cups all-puprose flour

Method:

1. Dissolve yeast in warm water, stir in sugar, salt, oil and all but 1/4 cup flour.
2. Turn onto well-floured surface.
3. Knead in enough of the remaining flour to prevent sticking. 
4. Pizza dough does not need to rise, It may be used immediately.
5. Spread the dough on a large pizza pan, or square cookie sheet. 

Toppings:

• Olive Oil
• Freshly grated Reggiano Parmigiano
• Sliced Tomatoes
• Chopped fresh basil, oregano, rosemary

(in that order)

Toppings may include just about anything! 

Bake at 400F for about 20 minutes, or until crust is brown.

Slice and use as finger food during parties, for lunch or snacks, or use as appetizers.

Stuffed Tomatoes

While the original recipe calls for Roma Tomatoes, we have found this works with any of the regular-size tomatoes:

Stuffed Roma Tomato Appetizers

(colorful and flavorful, perfect as a side dish or buffet style dinner party)

Prep Time approximately 1 hour

(can be prepared the day before baking)

Ingredients:

5 firm Roma tomatoes

5 chopped scallions

1/2 bunch chopped parsley

1/4 teaspoon thyme

4 cloves garlic

1 tablespoon chopped (or dried) chives

Salt and pepper to taste

Freshly grated Parmesan cheese

Freshly grated cheese of choice (not American) for topping

1/2 cup sour cream

8 ounces cream cheese

1-2 tbsp extra virgin olive oil

1/2 cup extra sharp cheddar cheese, grated

Slice tomatoes in half lengthwise, scooping out seeds and pulp, creating a "shell" to hold prepared cheese mixture.

Cheese mixture:

In Food Processor, place parsley, thyme, garlic, salt & pepper, sour cream, cream cheese, olive oil, blending until it makes a creamy paste.

Remove filling and place in bowl. 

Add scallions, extra sharp cheese, chives and stir by hand. 

Pack the cheese mixture carefully into the tomato shells.

Preheat oven to 400 degrees.

Sprinkle cheese of choice onto top of tomatoes.

Place in your favorite baking dish, place in oven, and bake for 20 minutes until cheese is bubbling or brown.

Garnish with freshly grated parmesan cheese and serve.

Stuffed tomatoes may be prepared ahead of time, and placed in oven just before needed.

They are extremely flavorful.

Consider adding pre fried bacon or cooked spicy sausage, or spinach for a change!

Zucchini Casserole with Ground Beef

Slice vegetables (the 8-ball zucchini is excellent for this recipe, but regular zucchini “coins” or lengthwise cuts are also good!)

Slice Veggies

Season and brown ground beef as desired.

Drain beef and set aside.

Layer the vegetables as you would lasagna...

... with layers of beef and ricotta cheese.

Layer more vegetables.

Continue layering for a deep dish.

Top with Parmesan cheese.

Bake at 350 for approximately 50 minutes until vegetables are cooked to your satisfaction.

In place of beef, tofu, rice or potatoes may be substituted.

In place of zucchini, yellow squash may be used.

For a delicious vegetable side dish, eliminate the ground beef, but layer as shown.

Mac N Greens - Great Side Dish

Note: be sure to use your family's favorite cheese(s), and squeeze lots of vegetables into this great side dish. Since this is Thanksgiving week, consider serving it as a side with your feast. It's a delicious "left over" which can easily be served with turkey left overs as well. Here it is shown with Tilapia.

Ingredients:

3 tbsp vegetable oil

1 medium onion, chopped

1 tbsp salt

1 box ziti (pasta)

4 cups milk

1 stick butter

1/2 cup all purpose flour

2 cups grated fontaine cheese

4 cups grated extra sharp cheddar

1/2 tsp black pepper

2 strips of bacon, fried and crumbled (optional)

2 roma tomatoes, sliced (or however many needed to cover top of casserole)

1/2 tsp nutmeg

Method:

1. Chop and Prepare the Collards, cooking until tender as shown here. Saute onion in vegetable oil.

2. Prepare pasta according to box directions. Fry 2 strips of bacon on low heat until desired doneness.

3. Grate Cheese. Heat milk in small sauce pan. Do not boil.

4. Melt butter in 4 quart pot.

5. Add flour to butter, making a rue, stirring with whisk.

6. While whisking, add hot milk and cook for 2 more minutes until thick and smooth.

7. Remove from heat. Add Cheeses, bacon, salt, pepper, onion and nutmeg.

8. Add cooked pasta and stir well. Add collards.

9. Pour into 3 quart baking dish. 

10. Slice tomatoes and arrange on top.

11. Bake at 375 degrees for about 40 minutes until cheese is bubbly and browned.

Shown with Tilapia