Tag Archives: vegetarian

New Food Friday – Kumato Tomato

8 Mar Sliced Kumato Tomatoes

No matter how you slice it, tomatoes are one of the most versatile fruits/vegetables known. My local Meijer was advertising the award winning Kumato Tomato and I was looking forward to giving it a try.

Packaged Award Winning Kumato

Packaged Award Winning Kumato

Welcome Kumato Tomato to New Food Friday.

The Kumato tomato is a brownish red tomato. It is very similar to a Black Russian tomato I grew a few years ago in my garden. My Russian tomato was not pleasing to the eye. The Kumato however, is pleasing to the eye and the taste buds.  It is mild flavored and not very acidic. It’s juicy and small in shape. They hold up well on the kitchen table and are firm enough in a sandwich. But other than that, I didn’t think they were worthy of the hype! Maybe I’ve eaten too many tomatoes in my life. To me, these were just another tomato. My Russian tomatoes probably spoiled the color “surprise” for me, but unless you’ve also had brown tomatoes, you may want to give these tomatoes a try. 

sxc.hu JohnMason Multi-colored Tomatoes

Multi-colored Tomatoes      sxc.hu JohnMason

As long as I’m writing about tomatoes today, let’s see what we can do with them.

Sandwiches

Tomatoes are great in a BLT (Bacon, lettuce, and tomato) sandwich. When was the last time you had one, slathered with mayonnaise?

sxc.hu winjohn BLT

BLT   sxc.hu winjohn

It’s that combination of the salt in the bacon and the sweetness of the tomato that makes it one of the most popular sandwiches in America!

Pizza

Tomatoes can hold their own in a pizza. Whether sliced or in a tomato sauce, Italians and Americans alike love their pizzas!

sxc.hu ATunska Tomato Pizza

Tomato Pizza   sxc.hu ATunska

Other countries have their versions too!

Bruschetta

Is there anyone who doesn’t know what bruschetta is? It’s become as popular as pizza in this country! Tomatoes are the basis of bruschetta. I like mine with chopped garlic, chopped Italian parsley, salt, pepper, and a good olive oil.  All the ingredients have to be at room temperature.

sxc.hu spiridus Bruschetta

Bruschetta   sxc.hu spiridus

I don’t bother toasting Italian bread, slicing it, and putting a mound of bruschetta on top. I like my own small bowl of bruschetta and a good loaf of crispy Italian bread to dunk. It is often a meal for me in the summer with my garden tomatoes. Variations call for chopped basil or oregano.  I think I even saw one with balsamic vinegar. No thank you. The simpler the better for me!

Salads

The photo of this salad was as close as I could find of a salad that looked like one of my salads.

sxc.hu artvisions Salad

Salad   sxc.hu/artvisions

My salads are a meal in themselves. As you can see in the photo, there is meat, cheese, lettuce, cucumbers, tomatoes, shredded carrots, etc. Tonight I had one of my salads similar to this one.

I like to layer my salads. The first layer was romaine lettuce. Romaine because the escarole looked wilted at Meijer so I bought romaine lettuce instead but otherwise, escarole always goes into my salads. The next layer was the Kumato tomato slices. Then, a specialty cheese called Bella Vitano by Sartori.  Sartori makes award winning cheeses. If you ever come across their cheeses in the supermarket, pick one up. They make a wide variety that will make your mouth water. I highly, highly recommend them. Make note; that was TWO highly’s.

Back to my salad, I had leftover rapini (broccoli rabe) and I put spoons-full of that in strategic places around my salad bowl. I had leftover green string beans, they went in. I like to roughly shred a carrot on top of my salads for color and a bit of sweetness so that went in. I remembered I had walnut halves that I had sprinkled some Garam Masala on, they went in too. I baked a piece of wild salmon while I was creating my masterpiece. Salt and pepper went over the salad as did Chianti vinegar and a good quality olive oil. When my salmon was done, I placed it on top of the salad. Then I dolloped some thousand island dressing on the salmon. If I make anything consistently good, it’s my salads.

This was fabulous if I do say so myself: the bitter rapini with the sweet Kumato tomatoes and the creamy, nutty, sharp cheese with the green beans, not to mention the salmon with the thousand island dressing and the crunch of the walnuts, the sweetness of the carrots…..what can I say. I am a well-fed happy foodie! I suppose I should have taken a photo but the photo wouldn’t do it justice!

My salads are kitchen sink salads. If you haven’t tried leftovers in a salad, you should. Leftovers like: roasted medium rare sliced leg of lamb, broiled or roasted chicken, broccoli, asparagus, beans, they all shine in a fresh salad. In the summer, I often add fruit like, fresh peach slices or fresh mango chunks. But you don’t have to wait until summer to make a good salad! Now is a good time for a salad!

sxc.hu merala Clock with Tomatoes

Clock with Tomatoes sxc.hu merala

Salad anyone?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Radis Dejeuner Francais

18 Jan Radish Featured Image

In my past posts, I’ve covered some Italian vegetables and some foods used by Brazilians and Lebanese, and also  some used by the Japanese. Today, the French make my post for New Food Friday with their French Breakfast Radish or Radis Dejeuner Francais.

I thought all red radishes were alike but when I saw the French label, I was intrigued!

Radish Label

Radish Label – Click me to read French

When I got the radishes home, they seemed a bit wilted, so I let them soak in some cold water. That revived them quite a bit!

Radish & Greens Soaking

Radish & Greens Soaking

The Radis Dejeuner Francais are white tipped. Here is a another photo so you can see how much of the radishes are white.

Radish & Greens Closeup

Radish & Greens Closeup

I found a recipe for potato salad that called for radishes and decided to use my French radishes. I ate a couple of the radishes raw and found them to be very mild.

Radishes contain Vitamin C, calcium, magnesium, folate, and potassium. The bright red coloring indicates the presence of anthocyadinins, which are antioxidants. Radishes stimulate digestion.

In my potato salad, they were so mild as to be

Radish Salad & Watermelon Container & Spaghetti Holder

Radish Potato Salad 

indistinguishable in the salad! It was not the result I was hoping for. I thought these radishes would give the salad some “bite” but all they did was give the salad a pinkish color which was pretty, but I was interested more in flavor, not color.

The recipes I found online called for French Breakfast Radishes in salads and sandwiches.  The most highly recommended use was raw, with butter and salt which is the classic way the French eat them. That doesn’t sound appealing to me at all but I wish I had tried it before I made my salad!

Radish Night is December 23 in Oaxaca, Mexico ...

Radish Night-December 23 Oaxaca, Mexico – flickr

On the other hand, while the poor radish with the breakfast name doesn’t get eaten for breakfast by the French, it instead gets celebrated by the Mexicans on December 23, in Oaxaca, Mexico on Radish Night. Does that mean that Mexicans eat radishes on the evening of December 23? 

I don’t know and I’m not inclined to guess since I was wrong about the breakfast radishes! Look closely at the calendar photo. Everything is made of radishes!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Chayote

4 Jan Chayote on the Vine - wikipedia - Thuydaonguyen

Although they’re spelled and pronounced similarly, Chayote and Coyote are two different animals. In fact, Chayote is a fruit! You already know what a Coyote looks like

and that is why I’m posting Chayote as the new food for New Food Friday.

Chayote, pronounced Cha-i-O-tee, is a fruit that is used like a vegetable.  It is originally native to Mexico or Central America.ChayoteIt is a very pretty pale green and the easiest produce I have ever peeled, fruit or vegetable! My paring knife just glides and therefore it is a pleasure to prepare.

As far as texture, it is like a cucumber or pickle: juicy and crunchy. But it doesn’t taste like a cucumber or pickle. It’s one of those fruits that has a taste that is hard to describe. It’s a pleasant taste, and mild flavored. I thought I detected a slightly peppery aftertaste on my first bite which was raw. It can be eaten raw in salads but I chose to roast it along with a medley of other vegetables. 

Chayote with Mixed Veggies

Chayote with Mixed Veggies, Olive Oil, Salt & Pepper

When I roast vegetables, I usually roast them with chicken. I didn’t have any chicken on hand this time but that’s OK.  Roasted vegetables are very good on their own. If you can call all the spices I put on them “on their own”!

Chayote on the Vine - wikipedia - Thuydaonguyen

Chayote on the Vine – wikipedia – Thuydaonguyen

I drizzled olive oil on cut brussels sprouts, russet potatoes, sweet potatoes, carrots, and piled the Chayote pieces on top. Everything got a spattering of salt and pepper. One side of the pan got dill, the other side got some other spice. The sweet potatoes got dashes of cinnamon, and since I had fresh mint on hand, I tore up some mint leaves and sprinkled them over top too. I also had fresh tarragon and sprinkled those leaves over top too. I shook some cayenne pepper over everything.

This is how I usually prepare roasted veggies with chicken: I line the pan with parchment paper, add a mixture of spices, whatever strikes my fancy, and roast them at 425F for about 45 minutes or until the vegetables are charred and the chicken skin is crispy and to my liking. This is a very healthful way to eat vegetables.

Chayote with Mixed Veggies & Spices

Chayote with Mixed Veggies, Olive Oil, Spices & Herbs

Chayote with Mixed Veggies & Spices Roasted

Chayote with Mixed Veggies, Olive Oil, & Spices Roasted

I did this batch with my new convection toaster oven which cooks 25% quicker. I’m still getting used to it. The results were delicious! So, what tasted the best? Here are the results in order of preference:

1. The brussels sprouts (mmm, very good!)

2. The Chayote

3. The sweet potatoes

4. The russet potatoes

5. The carrots

Usually, I also add an onion quartered but as you can see from the photos, I had no room! Sometimes I add an apple, other times a quartered tomato.

I paid $.99/lb for my Chayote at Meijer or $.52 since it was a small one.

Chayote has a small soft seed which is edible but I removed it.

Chayote halved with Seed - Wikipedia

Chayote halved with Seed - Wikipedia

Nutritional Facts (from USDA)

Serving Size: 3.5 oz

Calories: 19

Sodium: 2mg

Carbs:  5g

Fiber: 2g

Sugar: 2g

Protein: 1g

Vitamin C: 1%

Calcium: 2%

Iron: 2%

Vitamin B6: 4%

Folate: 23%

Manganese: 9%

To see a further breakdown of nutrients, go to this USDA webpage. 

Chayote has a pleasing texture and a mild taste. It is low in calories and very versatile because it can be added raw to a salad, made into a soup, or stuffed and baked. Chayote is worth trying.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

New Food Friday – Tomatillo

14 Dec Teboulah with Tomatillo

You’ve heard of them, you may have even eaten them in a salsa and didn’t know it. But have you cooked with one? Well, you know the drill. Say it with me: Tomatillo is the fruit being discussed for New Food Friday.

Tomatillo with paper skin removed

Tomatillo with paper skin removed

Tomatillo is a “papery” covered fruit that looks just like a green tomato. In fact, it is called tomate verde (green tomato) in Spanish. This papery husk is a good indication of its freshness. The husk should be light brown and not shriveled.

The tomatillo is of Mexican origin.  It is low in saturated fat, and very low in cholesterol and sodium. It is also a good source of iron, magnesium, phosphorus and copper, and a very good source of dietary fiber, vitamin C, vitamin K, niacin, potassium and manganese. It is in the nightshade family. 

I couldn’t find a recipe online that stoked my fire. So, I decided to taste this pretty green globe to see if I could get some ideas as to which way I should go.  It wasn’t what I expected. I thought it would be spicy. You know how in previous  New Food Friday posts I’ve said, “It looks like a potato, but it doesn’t taste like a potato.” Or, “It’s crunchy and juicy like an apple, but it doesn’t taste like an apple.” 

Tomatillo halved

Tomatillo halved

Well, a tomatillo looks like a green tomato from the outside, minus the papery skin, slices like a tomato, looks like a tomato on the inside with seeds and pulpy parts, and guess what? It tastes like a tomato!  It’s a bit more citrus flavored than a tomato and the skin has more crunch than a tomato. That helped me decide what to do with it.

Since I didn’t have any tomatoes in the house, I decided to make Tabbouleh using tomatillo instead of tomatoes. If you recall, the Tabbouleh recipe is here. I planned to have lamb chops for dinner and the Tabbouleh was a good side dish for it because it contains mint. Mint jelly is often paired with lamb so I knew this menu had potential.  While I was letting the Bulgar soak, I remembered that I had sun dried tomatoes in olive oil in the fridge. They went into the dish. I also thought that some lemon rind would look pretty in this dish. Is this a festive party in a bowl or what? The ingredients scream Mexico to me!

Teboulah with Tomatillo

Teboulah with Tomatillo

The end result was as delicious as it was pretty. The lemon rind was a great, tasty addition. If you decide you like tomatillo, look for dry, hard tomatillos with tightly fitting husks that are free of mold. Keep them in your crisper drawer of your refrigerator (unlike tomatoes).You can also grow them in your garden in the spring. Burpee sells the seeds and they mature in about 100 days.

I also decided to try tomatillo cooked. It looked pretty sliced on top of a personal sized pan pizza.

Tomatillo

Cast Iron Skillet Pizza with Tomatillo

It had all the colors of the Mexican flag! Green, white, and red! (The same colors of the Italian flag.) This was the first time I tried making pizza in a cast iron skillet and I liked it! Less mess to clean up. There are many recipes online for cast iron skillet pizza, just be sure your pan is well seasoned. It’s easy to remove the pizza from the pan with a spatula.

Tomatillo

Skillet Pizza with Tomatillo, plated

Tomatillo; it’s not just for salsa anymore! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Jicama

2 Nov Slicing ends of a Jicama

I hope you are having as much fun with New Food Friday as I am.

This Friday I’m discussing Jicama.  It’s pronounced, Hic-ama.  Jicama is a tuber and it is also known as the Mexican potato. The skin is like a potato and it is white inside like a potato.

This Jicama reminds me of a spinning top

It is easier to slice and peel than a potato.

It tastes nothing like a potato though. When you bite into a piece the first taste is mildly sweet. The next thing you will notice is that it is crunchy and very juicy, like an apple. But it doesn’t taste like an apple either.

I haven’t decided what it tastes like. Some say it tastes like a water chestnut.  You’ll have to let me know what you think it tastes like!

I picked the smallest Jicama I could find at the store. They can grow to be big! It was $1.24 per pound and mine was a smidgen over one pound or $1.29.

I found that you need two different knives to cut Jicama. A large chef’s knife for slicing and a small paring knife for peeling the skin.

I also thought it was very easy to peel and slice. It wasn’t slippery or sticky.

Hummus and Jicama

As I said in last Friday’s post, I would talk more about the Ziyad plain hummus and tahini dip (the non-spicy one).  It goes perfectly with Jicama! A marriage made in heaven! Great for those of us watching our weight.You can see from the photo that when it’s sliced into strips, it looks like uncooked french fries! These strips hold their shape.  They don’t break under the weight of the dip. You might become “addicted” to the crunch.

Storing Jicama

Jicama stores well in the fridge after you peel and slice it. It doesn’t turn brown and it stays juicy and crunchy in a covered container.  If you like to have celery and carrot sticks with your dips, Jicama is a great addition! I am really impressed with this tuber.

Some people like to add Jicama to salads.  You can also sprinkle lime juice on Jicama slices and then top with salt or chili powder.

I think these juicy sticks would be great for hikers or beach goers because of their high water content.

Nutrition Facts:
Serving size: ½ cup raw

Calories: 48
Carbohydrate: 11 grams
Protein: 1 gram
Fat: 0 grams
Cholesterol: 0 grams
Potassium: 162 milligrams

Jicama is 85% water by weight.

Kids will also like Jicama because of its mild sweetness and the crunch factor. Just don’t tell them it’s a vegetable!

So far, I have talked about Jicama in its raw state only. However, you can also cook Jicama. You can add it to a stir fry or add it to stews.

I’m sold on this vegetable. What do you think of it?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New Food Friday – Low Calorie Hummus with Tahini Dip

26 Oct sxc hu www.eastbourneguide.com/hotels-in-eastbourne-html-hamburger

It’s New Food Friday again and I have a new product that I tried and really enjoyed! Have you ever tried a can of hummus and tahini dip? I purchased the Ziyad brand of hot and spicy hummus and tahini dip in the can. I wondered if it could be any good coming from a can. I’ve purchased hummus in a plastic container in the refrigerated section of my supermarket before but I never tried a canned version. Surprise! It was equally as good if not better!

If you’re familiar with hummus, you know that it is made with garbanzo beans (also known as chickpeas).

Here is the garbanzo bean as a growing plant.

Flowering garbanzo bean plant – Wikipedia

This hummus is made with tahini, or crushed sesame seeds, to form a paste.

The first canned hummus dip I bought was  creamy and spicy! (I bought the spicy version first – not shown in the photo).  I added some garlic salt, lemon juice, and a small amount of olive oil but it was equally good without the additions. You could see the bits of red pepper in the dip so it was definitely spicy. In fact, I decided to add more chickpeas to the dip because I can tolerate only so much spice! I had a can of chickpeas and minced half the can and added it to the dip. It was still spicy!

I served the dip with celery and carrot sticks. This is good for snacking or to bring to a party or potluck.

 

I found the canned dip on sale for $2.29 in the ethnic aisle of my Meijer supermarket. Ziyad is the name of two brothers from Jordan and their company produces 1,600 products.

Click me to enlarge

Here is the nutritional data:

As you can see, it is low in calories. It is a great dip if you are watching your weight.

I not only used this hummus as a dip, I used it as a spread on a sandwich for my turkey burger. It was also good!

Don’t be afraid to try this canned version of hummus with tahini dip. It’s a shortcut if you’re in a hurry and you can also keep it on the shelf for an emergency with the rest of your canned goods.

I bought the unspiced version a week later. It was also good. I’ll talk about that some more next Friday and also about the NEW vegetable that you can dip into the hummus which is also very low in calories.

Photos of My Garden – Parsley, Sage, Rosemary, and Thyme

21 Jul sxc.hu/ lockstockb

On the right is my parsley plant. It is three years old.  It comes back every year even though they say it isn’t supposed to (It’s a biennial). I find that when I leave things alone and let them go to seed, they reward me by continuing to appear every year.

My rosemary, below, sits next to my sage plant. You can see some of the leaves of the sage plant on the lower left of the photo. I do tend to cram everything together. Fresh rosemary is the bomb. As long as I have fresh, I will never use the dried stuff again.  

If you want to learn more about my herbs, click here.  Continued…….

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Follow

Get every new post delivered to your Inbox.

Join 404 other followers

%d bloggers like this: