Posted tagged ‘parmesan’

Shades of Tomato

September 29, 2010


It the time of year when I have to freeze a quart or two of tomatoes every day, and pick up a bucket of apples, or some will go to waste. It’s also time, if I’m going to taste fried green tomatoes in 2010, I had better make them now, before they all ripen.

Here is a good recipe for using up tomatoes:
Dice up some tomatoes, crush up a bunch of saltine crackers, and mix well. Add fresh herbs if you have them. Parsley is recommend. Mix this up and put it in a greased casserole. Top with parmesan cheese, dot with butter, and bake at 350 until you think it’s ready. Just use your common sense on proportions.

Creative Cooking?

January 8, 2010

I read somewhere that in these tough economic times one can save money by using ingredients on hand, rather than thinking up a recipe and then going to the store to purchase what we need. I have become better at doing this, and have come up with some unique dishes.

The other niught, I tossed cooked whole wheat penne pasta with ground hazel nuts and poppy seeds. These were topped with a commercial spaghetti sauce and parmesan. It was very good.

The vegetable I cooked was parsnips. I love parsnips, even though my taste is not shared by everyone. They are good cooked half and half with carrots, which are closely related. My New Zealander friend says both vegetables are equally popular in his country.

Parsnips have been grown for centuries, and before the introduction of the potato, were the most popular starchy root vegetable among early settlers to the North American continent, having been brought over from Europe. There are even wild parsnips that escaped from early cultivation. During Lent in medieval times, parsnips substituted for meat, even though they taste nothing like meat. They do have a satisfying, heavy quality. And having been frosted, they are slightly sweet and very delicious. Try them!