when life hands you green tomatoes

With below-freezing temps headed our way it was time to pluck the last of the green tomatoes from the plants.  I assigned the job to the wee ones and it was one they really enjoyed.

Especially when they found happy smiling green tomatoes.

They picked several pounds of tomatoes and I promised I'd make a pie.  Because when life hands you green tomatoes, you make green tomato pie, right?  And fried green tomatoes, and piccalilli, and green tomato bread, and and and...  They're far too precious a commodity to toss to the chickens, though the little sneaks did manage to grab a couple.

The pie was quite good and was well-received.  It tasted very much like an apple pie with a consistency that reminded me of rhubarb.  A splash of apple cider vinegar lent a nice tartness to it and countered the sweet.  I would (and am expected to, like asap) make this again.

This is the recipe I used for the pie, and I always use Martha Stewart's instructions for the crust. (though I don't have a food processor so I do that bit by hand).  A note about the recipe, even though I used roma tomatoes, which aren't very juicy, I did add extra flour as suggested by the recipe reviews.  The filling turned out great, not too runny, just right.

Delish!

Do you have any tips for using up the remains of the summer garden?



Jalapeno and Cheddar Cookies

When I saw this recipe on Design Sponge the other day for Leah Verwey’s savory cookies, I knew I had to try them.  Being a lover of cheese, spice, and cookies, I figured this was the perfect cookie for me.  I made them yesterday and you know what?  Delicious!

I used an extra sharp white cheddar and did a rough-cut on my jalapenos.  I think the next time I make them I will dice the jalapenos and grate the cheese more finely to make a smoother consistency.  I will also roll them out a little thinner, maybe to 1/4" thick since I really liked the crispier ones best.  Mine took quite a bit longer to cook and I suspect it was because they were a little thicker than Leah's.

The flavor though, amazing.  Nom.  They're sort of like a condensed biscuit.  A cheddary, slightly spicy delicious biscuit.  I can't wait to make them again.  I'm already thinking of the flavor combinations to be had...

Pop over to Design Sponge, here to see the recipe and the beautiful photos that accompany it.

What are you cooking this weekend?

Peanut Soup

Snow always puts me in the mood for soup so last night I made up a batch of a rib-sticking, tasty West African peanut soup.  I first tried a peanut soup last year at one of my favorite restaurants, Prairie Bay.   I liked it so much I had to try making it myself.  I found this recipe and I've only made very slight adjustments to it. 

I like making this soup because it's simple but yields a hearty soup that even my kids like.  The chopped peanuts add a great texture against the creaminess of the peanut butter.  The recipe makes a lot so I always have extra to freeze and it keeps wonderfully.  Plus, the smell of the onions, garlic, and peppers cooking makes my kitchen smell like happiness.

Ingredients

2 tbl olive oil
2 med onions, finely diced
2 large bell peppers, finely chopped
6 cloves of garlic, minced
1 28 oz. can of chopped tomatoes with juice (I always add more, either canned or fresh)
8 cups vegetable or chicken broth
1/4 tsp pepper
1/4 tsp red pepper flakes
1/2 cup uncooked rice
1 18 oz. jar of creamy peanut butter (note: you're looking for peanut flavor, not sugar so try to find the natural stuff, it's usually in the refrigerator case at the grocery store)
2/3 cup coarsely chopped peanuts, shells and skins removed

Directions

1.  Heat olive oil in a large stock pot over medium-high heat.  Cook onion, bell pepper, and garlic about 5 minutes.  Stir in tomatoes with their juice, broth, pepper, and red pepper flakes.  Simmer, uncovered for 15 minutes.

2.  Add rice to soup and stir.  Reduce heat, cover, and simmer 25 minutes or until rice is tender.

3.  When rice is cooked, whisk in peanut butter, stir in chopped peanuts, return to simmer, and serve. 

Do you have a favorite soup recipe to share?

Butternut Squash Pancakes

Oh how I love the farmer's market.  We grow a garden of our own, but it's really wonderful to be able to pick up things that we don't grow here like colorful carrots, heirloom tomatoes, and herbed goat cheese.  While there I also picked up a few squash as ours aren't ready yet.  We had some with dinner the other night, but I had leftovers.  What to do with left over squash?  Pancakes.  Yes sir, pancakes. 

Ingredients:

1 butternut squash, roasted and mashed. (truthfully, I microwaved mine...)
2 eggs
1 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves (or allspice, pumpkin pie spice, etc.)

Combine the dry ingredients in a small bowl and set aside.  Combine the mashed squash (redundant?), eggs, and milk, then add the dry ingredients and mix well.  The batter should be a little thicker than your normal pancake batter, but not so thick that you can't spread them out on the griddle.  Add milk until you reach desired constency. 

Heat your griddle on medium heat and grease it.  Ladle the batter onto the griddle and cook about 2 minutes on each side.

I served mine with local honey, chokecherry jam, and real butter.  The cakes themselves have a smooth, almost pumpkin pie-like texture inside, and combined with the fruity jam...oh.my.my.  SO good.  I think they'd be really good with a little vanilla yogurt too.  Definitely a new autumn favorite.

These were so good that while I was snapping photos of the pancakes, my family devoured the entire batch.  Thank goodness I still had my photo props. 

I love squash of all kinds, do you have a favorite squash recipe you can share with me?