Tomato Chutney

Our two little tomato vines are still producing fruit. I was very surprised because I thought the season was over. Anyway, I didn't want the tomatoes to rot on the vine so I made this super simple and delicious tomato chutney. I got the recipe from a UK website but I changed it up and didn't add the red chili it asked for or the cardamon seeds. Instead, I substituted with a good pinch of red pepper flakes. How easy is this, you ask? I got up at 6am, started the chutney at 6:30 and it was done by 7:30am. I was able to cool it and jar it and store it in the fridge and still left for work on time!

INGREDIENTS

• 1 cup red onions, finely sliced
• 2 cups tomatoes, chopped
• 1 garlic clove, minced
• 1/4 tsp. fresh ginger, peeled and chopped
• 1/2 cup brown sugar
• 1 ounce red wine vinegar
• Pinch of red pepper flakes
• Pinch paprika
• 1/4 tsp. coarse salt

DIRECTIONS

Place all the ingredients into a large heavy-bottomed pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilized jars and allow to cool before covering. Will keep for 6 weeks.

Homemade Tomato Sauce

Our tomato plants are producing so much fruit that I've ran out of ideas what to do with them. I am getting a little tired of tomato salads! But I finally decided to make tomato sauce. These tomatoes are not "ideal" for sauce because they are sweeter than your Roma tomato, and their skins are very thin. I found that I prefer the tomato sauce these tomatoes produced because the sauce came out slightly sweet, slightly tangy and I didn't have to seed any of the tomatoes.

INGREDIENTS (makes about 6 cups)

• 15 to 20 small to medium ripe and sweet tomatoes
• 2 tablespoons olive oil
• 1/2 cup finely diced onion (I used spring onions from our garden)
• 2 garlic cloves, minced
• 4 tablespoons fresh parsley, finely chopped (I used Italian parsley from our garden)
• 1 teaspoon fresh oregano, finely chopped (I used Greek oregano from our garden)
• 3 fresh sage leaves, finely minced (I also used fresh from our garden)
• 2 teaspoons coarse salt
• 1/4 teaspoon ground black pepper
• 1/4 cup white wine

DIRECTIONS

First cut a small "x" at the bottom of each tomato. Place them in a large pot of boiling water and boil for 30 to 45 seconds to loosen skin. Immediately remove tomatoes and place them in an ice-bath. When cool enough to handle, peel off skin.

Working in batches, place the peeled tomatoes in a blender and blend for 10 seconds. Set tomato sauce aside.

In a large pot heat olive oil on medium heat. Add the onion and cook for 5 minutes. Add the garlic, parsley, oregano and sage and gently cook for another 5 minutes. Raise heat to medium-high and add the blended tomato sauce, white wine, one teaspoon salt and1/4 teaspoon pepper. Simmer for 30 minutes, stirring occasionally. Taste for seasoning and add the remaining teaspoon of salt, if needed.

Let sauce cool to room temperature. Place in the fridge overnight. You can jar it in plastic containers and freeze or use immediately in your favorite recipe using tomato sauce.

Couscous a la Mexicana

Well, this dish was just an experiment. It was OK, although I feel that there was something missing. Maybe some minced jalapenos or some garlic. The beauty of couscous is that it cooks in 5 minutes and you can add any flavors, veggies or proteins you like. I went with a little Mexican theme and it wasn't too bad. After I made it, though, I realized that I'm not supposed to eat Mexican queso fresco since it's unpasteurized...so I had to take it off. Next time I'll just use pasteurized feta.

INGREDIENTS (serves 2)

• 3/4 cup uncooked couscous
• 1 cup chicken stock
• Olive oil
• 1/4 cup red onion, chopped
• Pinch of cumin
• 2 plum tomatoes, roughly chopped
• 1 small avocado, roughly chopped
• Juice of 1/2 a lime
• Coarse salt and pepper
• 1 Tbsp. chopped cilantro or parsley
• 1 Tbsp. currants (optional)
• Queso fresco or feta cheese

DIRECTIONS

In a medium saucepan cook onion in 2 teaspoons olive oil over medium heat until tender. Stir in cumin; cook for 30 seconds. Carefully add broth and bring to a boil; stir in couscous. Remove from heat. Cover; let stand for five minutes.

Meanwhile, mix the chopped tomatoes, avocado, cilantro and currants in a bowl. Add the juice of half a lime and drizzle in 1 tablespoon of olive oil. Add a little salt and pepper to taste and gently mix to combine.

Add the tomato mix to the couscous and fluff couscous with a fork before serving. Garnish with queso fresco and more cilantro sprigs, and drizzle more olive oil, if desired.

Tomato Jam

My hubby got us The Encyclopedia of Country Living and it's a wonderful and useful book, even if you don't live out in the country. It has great gardening tips, advise on how to gut livestock and really interesting country recipes. I was looking for an idea of what to do with all the tomatoes our plants are producing. I've been eating them and using them in savory recipes, but it was getting to be too many tomatoes. I figured perhaps the country living encyclopedia may have suggestions on what to do with an abundance of tomatoes, and that's where I got the idea of tomato jam or preserves. The jam came out really, really good. I kind of made it up as I went along, but the encyclopedia gave me a good idea on how to get my jam started.

INGREDIENTS

• 3 1/2 cups peeled and quartered tomatoes
• 1/2 cup stemed and quartered strawberries
• 3 cups sugar
• 1/2 lemon, sliced thinly and seeded + the juice of the other half of the lemon
• 1 dash cinnamon
• 1 dash nutmeg
• 2 tablespoons butter

DIRECTIONS (makes about 26 ounces of jam)

Put peeled and cut tomatoes, strawberries, sugar, sliced lemon, cinnamon and nutmeg in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes to an hour and a half (mine took about 90 minutes because the tomatoes were very juicy). Add the juice from the lemon and stir. To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.

Pour preserves into sterilized jars (I used a 1 pound 10oz jar, but 3 half pint jars will work, too), seal and process in hot water bath for 15 minutes.

Simple Organic Salad

This was my lunch today, and I have to tell you, it was awesome. I went to the Hillcrest farmer's market today and I bought organic, farm fresh mesclun mix (the lettuces that Matt planted are not ready yet) and I made this simple salad today. I guess I was also inspired by Chef Alice Waters because she is a strong advocate for farmer's markets and for sound and sustainable agriculture and I just LOVED her food at Chez Panisse when I was lucky enough to visit last November. The tomatoes are from our garden and they were vine-ripe, and I used one of my fav cheeses, Winey Goat, because this cheese has a rich but smooth goat flavor and an aromatic nose of wine. Wow, I never knew sustainable agriculture would be so good.

INGREDIENTS (1 serving)

• 1 teaspoon red vine vinegar
• 1 tablespoon good extra virgin olive oil
• A nice handful of organic mesclun mix or your favorite lettuces
• 6 cherry tomatoes, preferably from your garden
• a few shavings of Winey Goat cheese or Parmigiano-Reggiano
• Coarse salt and freshly ground pepper

DIRECTIONS

In a bowl add the vinegar and a pinch of salt and whisk a little. Add the olive oil and keep whisking to combine. Add the mesclun mix, the tomatoes and a few grinds of fresh ground pepper (I added another tiny pinch of salt, too) and gently toss to coat the salad with the vinaigrette. Place on serving plate then top with cheese shavings and enjoy. This tastes great with a lightly grilled (or toasted) piece of crusty French bread.

Grilled Lamb Kabobs over Israeli Couscous and Broiled Tomatoes

Well, if you're like me, I'm sure you've had your fill of ham and turkey and green beans and potatoes and tamales this holiday season...and although I love these types of holiday foods, I am getting a little sick of it. So what can we cook that is a little different? Lamb, of course! If you're not a lamb lover, you can make this recipe with beef, but the flavor will not be the same. Yes, lamb can be a little gamy sometimes, but if you marinate it properly and cook it to a medium-rare to medium, you just might be surprised how good this stuff can be. Don't forget to serve with warm pita bread and a cucumber-yogurt sauce on the side. Enjoy, my friends!

INGREDIENTS

Israeli Couscous

• 3/4 cup Israeli couscous
• 1 3/4 cups chicken broth
• Olive Oil
• Fresh lemon juice

Broiled Tomatoes

• 4 Beefsteak tomatoes
• Fresh mozzarella cheese
• Salt and pepper
• Chopped fresh mint (optional)

Lamb Kabobs

• 2 lbs lamb fillet, cut into 1 inch cubes
• 2 red onions
  • Marinade ingredients:
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1 teaspoon kosher salt
  • A generous pinch of ground red pepper or cayenne

DIRECTIONS

Lamb Kabob: Combine marinade ingredients and pour into large Ziploc bag. Place lamb cubes in marinade and refrigerate 4 hours, preferably overnight. Be sure all pieces of lamb are covered with marinade.

Cut onions into 1 inch chunks. Set aside.

I like to use metal skewers, but if you're using bamboo skewers, make sure you soak them in water for 30 or more minutes. Lightly spray a light coat of cooking oil on skewers to prevent sticking. Thread a piece lamb followed by a piece of onion on skewers. Cook lamb kabobs on a grill pan or outdoor grill for about 4-5 minutes on each side or until desired doneness.

Israeli Couscous: Place the couscous in a medium saucepan along with the broth. Cover and bring to a boil. Reduce to a simmer and cook until tender, about 8 to 10 minutes. When tender, remove from the heat and drain any excess broth. Drizzle a little olive oil and a little lemon juice over couscous. Add more salt, if needed. Set aside.

Broiled Tomatoes: Pre-heat broiler. Cut beefsteak tomatoes into 1/2" thick slices. Place slices on a greased baking sheet and sprinkle a little salt and fresh ground black pepper over tomatoes. Next, slice fresh mozzarella and place one slice over each tomato slice.

Place tomatoes under broiler for 3 to 5 minutes (make sure you watch them) and immediately remove as soon as cheese melts and it's lightly browned. Drizzle a little more olive oil over tomatoes.

To plate: divide couscous among 4 plates. Place one or two lamb skewers over couscous, and serve a couple of the grilled tomatoes next to it. Sprinkle a little finely chopped mint over skewers, optional. Don't forget to serve some warm pita bread and cucumber-yogurt sauce on the side.