Garlic Bread Tomatoes

 Well hello everyone!  I've been on hiatus lately, which is code for I've been really busy and haven't managed my time well enough to get everything done.  No, actually, I've been enjoying the summer with my 7 fantastic children.  They are growing up so fast, and I didn't want to miss the last summer we would ever all be home.  You see, my oldest son, Colton is spending the next 2 years as a missionary for the Church of Jesus Christ of Latter-day Saints  in the great state of Montana.  So far, he has thoroughly enjoyed his time there and has met so many wonderful people!  Amazing, down to earth, good people.  I'll tell you more about that later, but right now, these lovely tomatoes are the order of the day.

In my area, the tomato plants are just loaded with what is, without a doubt, the main reason we have summer.  The only reason to endure the 105° temperatures is to go to the water park and eat tomatoes.  I have so many tomatoes I've been searching for new ways to use them.  I've already made several batches of my favorite home canned salsa, eaten more tomatoes and cottage cheese than should be allowed by law and shared them with everyone I know and I still have them coming out my ears!  I've tried to incorporate them into every dish I make.  Then I found these.

Let me tell you about this dish.  It is so delicious and wonderful and different that it will knock your proverbial socks off.  It really is a great side dish.  Just a touch of garlic and a hint of fresh basil topped with a crispy crumb coating.  It's a party in your mouth.  It is also low fat and really quite healthy.  And as I sit here writing this I'm contemplating how I could make these on the grill to add a smokey outdoor flavor to them.  Hmmmm....  I think I know what I'm trying for lunch today. 

So grab a tomato out of the overflowing bowl you have sitting on your counter (come on, you know you have one of those this time of year too) and give these a try, you'll love them.


Garlic Bread Tomatoes 
Serves about 4
 
1 large tomato, cut into fourths horizontally (Be sure to use a nice meaty tomato, or you could end up with a watery side dish)
1/3 cup freshly grated Parmesan cheese
1/4 cup Panko bread crumbs
2 cloves of garlic, minced
Chopped basil leaves (fresh is best, but dried will do in a pinch)
pinch or two of coarse salt
pinch of freshly ground pepper
1-2 teaspoons extra-virgin olive oil

Preheat oven to 425° F.  Mix the bread crumbs, Parmesan and chopped basil leaves together.

Place the tomatoes on a baking sheet lined with parchment paper. Top with garlic and sprinkle lightly with salt and pepper.  Don't over do it on the garlic.  A little goes a long way in this dish.  We are going for light garlic flavor, not vampire repellent.  

Then  carefully add spoonfuls of the Parmesan/bread crumbs mixture to the top of each tomato slice. Drizzle with oil and bake until the tomatoes are tender, about 10 minutes.  Serve immediately.

Adapted from:  Savoring the Thyme

Secret Recipe Club: Baked Bananas and Chocolate

 It's Secret Recipe Club time again!  One of my favorite days in the month!  It's when I get to snoop around an amazing blog and cook up one of their creations.  This month, I was assigned We Heart Vegan.
I have to admit, I was a little intimidated by Brittney and Julie's blog.  Being the exact opposite of vegan (I'm as carnivorous as a T-rex) I wasn't sure what to expect.  But I was pleasantly surprised!  I'd always wondered what kinds of foods vegans ate and if they could even eat anything "normal".  I was completely blown away at the variety of recipes on the blog.  Who knew you could make that many dishes without using any animal products.

I do have to say one thing about this blog.  These girls are dedicated.  I've never even considered how difficult living a vegan lifestyle can be.  But after reading this blog, I have new found respect for the time, research and dedication it takes.  We aren't just talking about cutting out meat.  That would be relatively easy, but animal products are in everything.  It takes a lot of work to learn to live and cook without them.

I chose to share two recipes.  The Baked Bananas with Chocolate I made because I've been on a bit of a banana kick lately.  I must be low on potassium or it could be that this recipe pared bananas with melted chocolate and chopped nuts.  I also added some strawberries in for good measure.  It was fabulous! 

The second recipe I made was a Pita stuffed with summer veggies, quinoa and guacamole. My hubby has diverticulitis thanks to the intestinal problems he brought home after two years in the Philippines so we always eat a high fiber diet.  He had a flare up and we spent a night in the ER last week, so we are taking the high fiber diet very seriously right now.  Not only did this fit that bill, but it tasted great!  It was so good that I made a second batch to save for lunch the next day.

**I did substitute what I had available for the vegan items.  For the  original recipes click on the links above.**

Baked Bananas and Chocolate 
 Serves 4 

3 bananas
1-2 Tbsp. flour
3 Tbsp. chocolate chips
 2 Tbsp. milk
1/2 tsp. vanilla
2 Tbsp. peanuts, processed in the food processor briefly, or chopped finely
1 Tbsp. shredded, unsweetened coconut, for garnish
1/4 cup chopped fresh strawberries

Preheat the oven to 350 F. Peel the bananas and slice off the tips; cut in half the long way, then slice each half in half to make 4 long slices.

Pour the flour onto a plate and dredge the banana pieces in it. Line a baking sheet with parchment and place the dredged banana on. Bake in the oven for 8 minutes, flip, then bake another 6 minutes.

Meanwhile, prepare the chocolate sauce. In a double boiler or in the microwave, combine the chocolate, vanilla, milk, and peanut pieces. Stir to combine.

When the bananas are done, carefully move them to a serving plate then drizzle with the chocolate sauce, garnish with the coconut flakes and strawberries and serve.

 Summer Vegetable Saute
 Serves about 4


2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.
1/4 to 1/2 cup cooked quinoa (depending on how much you want)
1 avocado, diced

To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.

Transfer zucchini to a kitchen towel and pat dry before cooking.

In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.

Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.

Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.

Add basil and saute for 1 minute.

Add black beans and quinoa and allow everything to get heated.

Remove from heat, add the avocado and stuff inside a pita or roll up in a whole wheat tortilla.  This can be enjoyed hot, or put in the fridge and enjoyed cold later.

Falafels with Fresh Tzatziki

I really have to give my family credit.  They have become pretty daring when it comes to food.  I say that because these falafels are really different than most of the meals I make.  But they are different in a good way.  First of all, they're meatless, which is good.  Second, the flavors and textures are unusual.  Before they're cooked they look a little like, well, I won't say because its not polite, but once they're fried, they are fabulous.  Crispy on the outside and soft in the middle.  Combine them with fresh Tzatziki and you have a real winner.  These are so easy, delicious and filling that you won't even notice that there isn't any meat.

These are usually served with pitas, but tomorrow I'll share the recipe for the delicious Soft Wrap Bread I made to go with them.

**This recipe uses a food processor.**

Falafels with Fresh Tzatziki
Serves about 6

1 can chickpeas (drained)
1/2 yellow onion, roughly chopped (about 1 cup)
2 Tbs. fresh parsley
2 Tbs. fresh cilantro
1 tsp. salt
3/4 tsp. red pepper flakes
4 cloves of garlic
1 tsp. cumin

1 tsp. baking powder
1/2 c.+ flour
vegetable oil for frying

1 recipe of Soft Wrap Bread (or store bought pitas-- If you're in a pinch)
English cucumber slices, quartered
tomato, diced
shredded romaine lettuce
1/2 red onion, sliced paper thin
Tzatziki sauce
Place chickpeas and onions in a food processor. Pulse until almost smooth. Add the parsley, cilantro, salt, red pepper, garlic, and cumin. Process until well-blended but not pureed.

Remove chickpea mixture and place in a bowl. Sprinkle in the baking powder and flour, and gently mix. Add enough flour so that the dough can form a small ball without being too sticky. Refrigerate, covered, while you heat the oil and chop the veggies. Mixture can easily be made several hours ahead of time.

Using a small cookie dough scoop sprayed with Pam, form the chickpea mixture into balls about the size of walnuts (you should have about 16-18 balls). Flatten between greased hands, until each ball becomes a 3 inch circle.

Heat 2 inches of oil to 350 degrees in a deep pan (I always use a candy thermometer to make sure my oil temperature stays consist ant) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 5 balls at a time for a few minutes on each side, or until golden brown. Drain on paper towels and sprinkle with salt.

Stuff warm pita bread with 2-3 falafel balls and all vegetable toppings. Add a generous amount of tzatziki and serve hot.

Tzatziki Sauce

16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

Strain the yogurt using cheesecloth or a fine mesh strainer over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won’t believe how much liquid drains from the yogurt – it makes the yogurt much thicker and creamier. If you want to splurge on Greek yogurt, like Oikos or Fage, you won’t need to strain it like this.)

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Source:  Falafels from On My Menu
Tzatziki from Mel's Kitchen Cafe