30 Jul Heirloom Tomato and Onion Quiche

Ingredients:

  • 1/2 15 – ounce package (1 crust) rolled refrigerated Unbaked Piecrust
  • 12 ounces assorted Garden Heirloom Tomatoes (Cherokee Purple and/or Brandywine) or regular Tomatoes, cut into 1/4-inch-thick slices
  • 1 tablespoon Butter
  • 1/2 cup chopped Onion (1 medium)
  • 3 Eggs
  • 3/4 cup Half-and-Half, Light Cream or Milk
  • 3 tablespoons All-Purpose Flour
  • 1 tablespoon snipped Fresh Basil
  • 1/2 teaspoon Salt and 1/8 teaspoon ground Black Pepper
  • 1/4 teaspoon Dry Mustard, Paprika
  • 1 cup shredded Swiss, Cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)

Directions:

  1. Let Piecrust stand at room temperature according to package directions. Unroll Piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked Pastry with a double thickness of foil. Bake in a 425 degrees oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until Pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees. Meanwhile, place Tomato Slices on paper towels to absorb excess moisture. In a small skillet, melt Butter over medium heat. Add Onion. Cook until Onion is tender but not brown, stirring occasionally.
  2. In a medium bowl, whisk together Eggs, Half-and-Half, Flour, Basil, Salt, Dry Mustard and Black Pepper.
  3. To assemble, sprinkle Cheese onto bottom of the hot, baked Pastry Shell. Spoon Onion mixture over Cheese. Arrange a single layer of Tomato Slices over Cheese, overlapping slightly. Slowly pour Egg mixture over Tomatoes. Sprinkle Paprika over Egg mixture.
  4. Bake, uncovered, for 35 to 40 minutes or until Egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.
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23 Jul Baked Chicken with Peaches

Ingredients:

  • 8 skinless, boneless Chicken Breast Halves
  • 1 cup Brown Sugar
  • 4 Fresh Peaches, peeled, pitted and sliced
  • 1/8 tsp Ground Ginger
  • 1/8 tsp Ground Cloves
  • 2 tbsp Fresh Lemon Juice

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

2.  Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.

3.  Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.  8 servings

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16 Jul Low Fat Chocolate Chip Zucchini Bread

Ingredients:

  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/2 cup Brown Sugar (not packed)
  • 1-1/8 tsp Baking Soda
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1/2 cup Chocolate Chips
  • 1 large Egg, beaten
  • 2 tbsp Melted Butter
  • 1 cup Apple Sauce
  • 1-1/2 cups Shredded Zucchini (not packed)

Directions:

1.  Preheat oven to 325°.

2.  Combine Flour, Sugar, Baking Soda, and Salt in a large bowl. Mix well.

3.  Add Chocolate Chips and gently mix to combine.

4.  In a medium bowl, mix Egg, Vanilla, Melted Butter, Apple Sauce and Zucchini. Add to the Flour mixture and stir until just blended.

5.  Pour batter into a large 9×5 inch loaf pan

6.  Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

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09 Jul Eggplant, Zucchini, and Tomato Tian

Ingredients:

  • 1 pound Eggplant, cut diagonally into 1/4-inch-thick slices
  • 1 pound Zucchini, cut diagonally into 1/4-inch-thick slices
  • Cooking spray
  • 1 pound large Beefsteak Tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
  • 1 ½ tablespoons Extra-Virgin Olive Oil, divided
  • 1/4 teaspoon Salt, divided
  • 1/4 teaspoon freshly ground Black Pepper, divided
  • 4 ounces French Bread Baguette
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano Cheese
  • 2 tablespoons chopped fresh Flat Leaf Parsley
  • 2 teaspoons chopped fresh Oregano
  • 1 ½ teaspoons chopped fresh Thyme
  • 2 Garlic Cloves, minced
  • 1/4 cup fat-free, less-sodium Chicken Broth

Directions:

1.  Preheat oven to 375°.

2.  Arrange Eggplant and Zucchini in a single layer on a baking sheet coated with Cooking Spray. Lightly coat Vegetables with Cooking Spray. Bake at 375° for 15 minutes. Arrange half of Eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with Cooking Spray. Top with half of Zucchini and half of Tomato. Drizzle 2 1/4 teaspoons oil evenly over Vegetables. Sprinkle Vegetables evenly with 1/8 teaspoon Salt and 1/8 teaspoon Black Pepper.

3.  Place Bread in a food processor; process until coarse crumbs measure 2 cups. Add Cheese and next 4 ingredients (through Garlic) to processor; process until combined. Sprinkle 1 1/2 cups Breadcrumb mixture evenly over Tomato. Repeat layers with remaining Eggplant, Zucchini, Tomatoes, Oil, and Salt, Pepper, and Breadcrumb mixture. Pour Broth over top. Bake at 375° for 1 hour or until Vegetables are tender and topping is browned.

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02 Jul Tomato Tart

Ingredients:

  • ½  (15-ounce) package refrigerated pie crusts
  • 1 Garlic Bulb
  • ½  teaspoon Olive Oil
  • 1 ½  cups Shredded Fontina Cheese, divided
  • 4 large Tomatoes
  • ½  teaspoon Salt
  • ¼  teaspoon Pepper

Directions:

1.  Press refrigerated Piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until Piecrust is lightly browned; set aside.

2.  Cut off pointed end of Garlic Bulb; place Garlic on a piece of aluminum foil, and drizzle with Olive Oil. Fold foil to seal.

3.  Bake Garlic at 425° for 30 minutes; cool. Squeeze pulp from Garlic Cloves into bottom of baked Piecrust.

4.  Sprinkle 1/2 cup Fontina Cheese over the Garlic.

5.  Slice Tomatoes, and sprinkle evenly with Salt and Pepper. Place on folded paper towels, and let stand 10 minutes. Arrange Tomato Slices over Shredded Cheese. Sprinkle with remaining 1 cup Cheese.

6.  Bake at 350° for 45 minutes or until Tart is lightly browned.

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25 Jun Tips for Buying and Storing Blueberries, Peaches, Squash, and Tomatoes

Blueberries

Look for dark blue blueberries that have a slight white-silvery bloom on them. Avoid purplish or green. Refrigerate fresh blueberries, either in their original plastic pack or in a covered bowl or container.   Do not rinse or wash blueberries until you’re ready to use them – the moisture will shorten their storage span considerably!

Peaches

Buy ripe or nearly ripe peaches. If they’re very hard, they are likely picked green and won’t develop the right taste or texture. A split or bruise means the peach will go bad quickly and ruin any peach it touches. Eat or preserve these right away. Peaches can be stored touching other peaches, but they shouldn’t touch other types of fruit.  Put the peaches until a paper bag until they are soft enough to eat. They should give to very gentle pressure. Remove from bag and store in the refrigerator.

Tomatoes

Fresh tomatoes should have taught, shiny skin that is a uniform red color. The skin should give a little when squeezed, but not feel mushy.  Choose a tomato that is heavy in comparison both to its size and to other tomatoes.  Ripen at Room Temperature, do not refrigerate

Squash

Look for squash that are tender and well developed, firm, and fresh-appearing. You can identify a tender squash, because the skin is glossy instead of dull, and it is neither hard nor tough. Avoid stale or over mature squash, which will have a dull appearance and a hard, tough surface.  Also avoid squash with discolored or pitted areas.

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18 Jun Summer Tomato, Onion & Cucumber Salad

Ingredients:

  • 3 tablespoons Rice Vinegar
  • 1 tablespoon Canola Oil
  • 1 teaspoon Honey
  • 1/2 teaspoon Salt
  • 1/2 teaspoon freshly Ground Pepper, or more to taste
  • 2 medium Cucumbers
  • 4 medium Tomatoes, cut into 1/2-inch wedges
  • 1 Vidalia or other Sweet Onion, halved and very thinly sliced
  • 2 tablespoons coarsely chopped Fresh Herbs, such as Flat-Leaf Parsley, Chives and/or Tarragon

Directions:  

1.  Whisk Vinegar, Oil, Honey, Salt and Pepper in a large shallow bowl.

2.  Remove alternating stripes of peel from the Cucumbers. Slice the Cucumbers into thin rounds. Add the Cucumber slices, Tomatoes and Onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

3.  Just before serving, add Herbs and toss again.

Makes: 6 servings, about 1 1/2 cups each, 58 calories per serving

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11 Jun Zucchini Pasta

Ingredients:

  • 8 ounces uncooked Linguine
  • 4 cups coarsely shredded Zucchini (about 3 medium)
  • 4 teaspoons Olive Oil
  • 2 Garlic Cloves, thinly sliced
  • 1/4 cup fat-free Plain Yogurt
  • 3/4 cup shredded reduced-fat Cheddar Cheese
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper

Directions:

1.  Cook Linguine according to package directions- set aside, do not drain. In a colander, drain the Zucchini, squeezing to remove excess liquid. Pat dry.

2.  In a large nonstick skillet, saute Zucchini in Oil for 2 minutes. Add Garlic; saute 1-2 minutes longer or until Zucchini is tender. Transfer to a large bowl. Add the Yogurt, Cheese, Salt and Pepper. Drain Linguine; add to Zucchini mixture and toss to coat.

Yield: 6 servings. 3/4 cup equals 219 calories

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04 Jun Potato, Squash, & Goat Cheese Gratin

Ingredients:

  • 2 medium Yellow Squash, about 1/2 pound
  • 4 small to medium Red Potatoes, about 1 pound
  • 3 tablespoons Olive Oil
  • 4 ounces Goat Cheese or Queso Blanco
  • Salt and freshly ground Black Pepper
  • 1/4 cup whole Milk or Half & Half
  • 1/3 cup freshly grated Parmesan Cheese
  • 1 tablespoon thinly sliced Basil, Rosemary or Thyme Leaves

Directions:

1.  Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of Olive Oil.

2.  Use a mandoline or chef’s knife to slice the Squash and Potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons Olive Oil in a large bowl.

3.  Place 1/3 of the Squash and Potato slices in the bottom of the dish — no need to layer them Squash-Potato-Squash; just spread evenly — then season with Salt and Pepper. Top with half of the Goat Cheese, scattered evenly in large chunks. Repeat with another 1/3 of the Vegetables, seasoning again with Salt and Pepper and topping with the other 1/2 of the Goat Cheese. Finish by layering on the final 1/3 of the Vegetables and seasoning with Salt and Pepper.

4.  Pour the Milk over the entire dish. Top with the Parmesan Cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. If Vegetables are not sliced thin, bake 15 minutes longer. Scatter on the fresh Basil. Serves 6

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28 May Grilled Green Tomatoes

Ingredients:

  • 1/2 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 Garlic Cloves, minced
  • 1 tablespoon Brown Sugar
  • 1/8 teaspoon Salt
  • 4 medium-size Green Tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)
  • 1 (16-oz.) package sliced fresh Mozzarella Cheese
  • Kosher Salt and freshly ground Pepper to taste
  • 1/3 cup thinly sliced fresh Basil

Directions:

1.  Combine first 5 ingredients in a large zip-top plastic freezer bag; add Tomatoes, seal, and shake gently to coat. Chill 1 hour.

2.  Preheat grill to 350° to 400° (medium-high) heat. Remove Tomatoes from Marinade, reserving Marinade. Grill Tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.

3.  Arrange alternating slices of warm grilled Tomatoes and Mozzarella Cheese on a large, shallow platter. Drizzle with reserved Marinade; season with Salt and Pepper to taste. Sprinkle with fresh Basil.

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