Friday, August 31, 2018

80--- Roasted Tomato Jam



If you're a tomato farmer (gardener) or the friend or family member of one, you're either swimming in these delicious fruits right now, or you're about to be.

Of all of the fantastic things you could make with tomatoes, this one is so delicious and diverse.  My family first used it as a topping for some roasted turkey.  Then I used it as a sandwich topping, a salad dressing, and a dip.  All fantastic!  

If you're into canning, double (or triple) this recipe and store some for those colder winter months when you're craving a bit of summer.

Roasted Tomato Jam
Makes 2 cups

6 large Roma tomatoes (fewer seeds than other varieties)
2 Tbsp minced garlic
1/2 cup chopped red onion
1/2 tsp salt
1/2 tsp smoked paprika
2 Tbsp molasses
3 Tbsp apple cider vinegar
2 tsp olive oil, divided

Preheat oven to 425 degrees.

Slice tomatoes in half, and glaze with 1 tsp olive oil.

Place in the oven for 20 minutes, or until blistered.

In a nonstick skillet, heat remaining 1 tsp olive oil over medium heat.

Add onion and garlic and sauté until lightly golden, ~8-10 minutes.  Transfer to a food processor or blender.

Add tomatoes and remaining ingredients to the food processor or blender and mix until a smooth puree is formed.

Return mixture to the nonstick skillet and heat over medium heat.  Allow to reduce for ~20 minutes, stirring frequently, until thickened to coat the back of a spoon.  Note, the mixture will thicken additionally when chilled. 

Transfer mixture to a container (or multiple containers), cover and refrigerate for at least 2 hours prior to serving.

Nutrition Info per 2 Tbsp: 27 calories, 0.5 g fat, 0.5 g protein, 4 g carbohydrates, 1 g fiber

Thursday, August 9, 2018

80--- Thai Corn, Zucchini, and Quinoa Salad



This Thai-inspired side dish is the perfect way to use up some fresh summer produce that is in abundance this time of year! 

Thai Corn, Zucchini, and Quinoa Salad
Serves 6

1 1/2 cups cooked quinoa (I cooked mine in low sodium vegetable broth for a flavor boost)
1 large zucchini, chopped
Kernels from 3 large ears of corn
4 green onions, sliced
2 tsp soy sauce
1/4 cup seasoned rice vinegar
2 limes, juice and zest
2 tsp sesame oil
2 Tbsp chili garlic sauce (Asian aisle)
1/4 cup fresh chopped cilantro
2 tsp minced ginger

Combine all ingredients in a large bowl. Cover and place in the refrigerator for at least one hour, or overnight.

Nutrition info per 1 serving: 137 calories, 4 g protein, 3 g fat, 25 g carbohydrates, 3 g fiber