Indian Collards with Lentils and Tomatoes
1 medium onion, chopped
4 cloves garlic, thinly sliced
2 teaspoons garam masala
1 (15 oz.) can no salt added diced tomatoes
1 bunch collard greens, thick stems removed and
leaves sliced into 1 inch ribbons
1 cup red lentils
Bring 1/2 cup water to simmer in a large deep skillet over medium high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam maslal and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to boil. reduce heat to medium low and stir in collards. cover and simmer 20 minutes. Meanwhile, combine lentils and 2 coups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve.
Isabella's Secret Burger Sauce
Notes: This is a super easy sauce that doesn't need any extra equipment like a sauce machine or blender. It works better with paste tomatoes.
3 lbs. paste tomatoes
1 large onion, small dice
1 clove garlic, minced
1 Tbsp. celery seed
1/8 cup olive oil
1 Tbsp. salt
1/2 Tbsp. black pepper (use up to 1 Tbsp. for a stronger sauce.)
Wash and core tomatoes. Remove any bad spots. Cut in half lengthwise. Put tomatoes in heavy saucepan, turn on heat to medium and cook 5-10 minutes until skins start to come off. Turn off heat, let cool, and carefully remove skins. (This step may be omitted but it affects the texture.) Add all other ingredients and simmer on medium low heat 3-5 hours or until desired thickness. Stir occasionally and break up tomatoes as sauce cooks. Turn off heat, let cool, and use/store.
Roasted Tomatoes & Garlic
Notes: This recipe is a starting point. When you are done you'll have roasted tomatoes, roasted tomatoes juice and roasted garlic. You'll be able to use all of them in recipes and you can combine them into sauce, too. I use the juice to saute vegetables when I want to use less oil, I use the garlic on toast or in sauce, I use the roasted tomatoes as a bed for poached eggs. Blended together in the consistency you like, they work well for pizza sauce or pasta sauce. Be creative, taste a lot, have fun.
10 ripe paste tomatoes, stems and cores removed
1 large head of garlic, divided into unpeeled cloves
1/4 cup extra virgin olive oil
kosher salt and fresh ground pepper
sprigs of thyme, oregano and/or basil
Heat oven to 350 degrees. Cut tomatoes in half long-ways, the place tomatoes, garlic cloves and olive oil in large bowl. Season with salt and pepper and mix gently. Line a large rimmed baking sheet with parchment or foil. Place halves cut side down on the baking sheet then pour left-over olive oil over top. Bake until the tomato skins loosen, about 20 minutes. Remove and discard the tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return the tomatoes to the oven and reduce the temperature to 275. Continue roasting, periodically pouring off and reserving the juices until the tomatoes are slightly shrunken and appear cooked and concentrated, but not yet dry, 3 to 4 hours more. Remove the tomatoes from the oven and allow to cool. Discard herbs, transfer tomatoes and garlic to separate containers. Store the tomatoes, garlic and reserved juice in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Isabella's Tasty Tomato Juice
Notes: We love juice here at Circle M because you can do anything with it all winter long. We cook with it all year, though, and always have some in the fridge. To use minimal oil in sauteeing veggies, we use a little oil and then keep the veggies from sticking by adding tablespoons of tomato juice as we go. This recipe works best with extra slicing tomatoes but any will do. It makes a lot of juice but can easily be cut in half or smaller portions. Cutting it by 1/3 makes enough for a few glasses to drink and a half-gallon leftover to keep in the refrigerator. The basic recipe is delicious but feel free to add peppers, garlic, and any herbs such as basil or dill. This can also be used as a base for tomato soup.
24 lbs. ripe tomatoes
3/4 cup chopped onion
3/4 cup diced carrots
3/4 cup chopped celery (3 stalks and leaves)
1/4 cup chopped parsley
3 tbsp. coarse sea salt (much less if using a finer grain salt)
Wash tomatoes and remove blossom ends. (This is important if you are going to be canning your juice.) Cut into quarters. Combine tomatoes, vegetables, and parsley in a large saucepot. Simmer 20-30 minutes, stirring to occasionally. Let cool. Juice mixture in a food processor, food mill. Strain to remove peels and seeds if desired. Or just puree everything in a Vitamix. Stir in salt. Heat juice for 5 minutes. Do not boil. Cool and enjoy. Juice may be frozen, canned, or stored in the refrigerator.
Italian Tomato Tart
Notes: I was at a meeting of the Blanchardville Womens Club and had the great fortune to have a slice of this terrific tart. Wow! This is a low-fat, low-cal recipe (though you can certainly substitute the full-fat versions of the ingredients) and has only about 280 calories in 1/4 of the pie plate! Amazing. But terrifically tasty, too.
1 10 package of frozen long grain brown rice
2 TBSP pesto (prepared already, so if you've been making your own and have a bit left, that's perfect)
1 TBSP parmesan cheese
1 C fat free milk
1/2 C egg substitute
1/4 tsp salt
1/8 tsp black pepper
dash red pepper
3/4 C shredded mozzarella
1 oz prosciutto, cut in thin strips
3 small plum tomatoes
1 TBSP chopped fresh basil
Preheat oven to 350 degrees. Cook rice and combine with pesto, parmesan and egg. Press into 9 inch pie plate sprayed with cooking spray. Bake for 15 minutes and remove. Increase oven temperature to 400. Combine milk and next 5 ingredients, whisk. Sprinkle half of mozzarella and half of prosciutto over batter. Top with half the tomato slices. Repeat. Pour milk mixture over the top. Bake at 400 for 10 minutes. Reduce oven to 325 and bake another 35 minutes. Cool 10 minutes and sprinkle basil over the top. Serve.