Tag Archives: tomatoes

My First “Sunset” Recipe

Somehow I have started receiving Sunset Magazine, which I am finding quite entertaining!  Between having a big garden and my love for cooking the magazine hits several of my favorite subjects…and some day I plan to incorporate more travel into our lives as the boys get a little older so I’m getting some good ideas!

Sometimes I look at magazine recipe’s and just can’t fathom ever replicating the dish. But I found one this past month that I had to try in part because I have a 1/2gallon of heavy whipping cream that I bought for caramels now sitting in the fridge and I don’t want it to go to waste.  I’m warning you now there will be more recipes containing whipping cream to come very soon!

This was so quick to prepare and so easy!  Hubby asked me to add it to the lineup 🙂 That means it’s “goooooood”.  I changed it a bit to accomdate the ingredients that I had on hand. It called for Swiss chard but I used spinach from our garden instead. It also originally required spicey Italian sausage but I used the Brats we have an abundance of and added 1-2 tsp Italian seasoning…These changes are reflected in the following recipe. Find the original in Sunset October 2012 page 96. 🙂

Enjoy!
Creamy Sausage Fetticine
Ingedients:
1 lb fetticine noodles, cooked per the box
2 tsp olive oil
1/2 lb brats (or italian sausage of your preference)
1-2 tsp Italian seasoning
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup chopped spinach leaves
4 Roma or meidum tomatoes, seeded and chopped
1/2 cup whipping cream
1/4 cup slivered basil leaves, to garnish
Shaved parmesan, to garnish

1. Cook pasta per box instructions. At the same time, heat large skillet/pan add olive oil, sausage, italian seasoning, onion, garlic. Stir frequently until sausage is brown, about 5 minutes. Add spinach, tomatoes and cook covered another 4 minutes. Stir in cream.

2. Drain pasta.  Pour sausage mixture over pasta, sprinkle with basil and cheese. Serve immediately.

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Awe-mazing Green Tomato Salsa Verde

Winter arrived a lot earlier than we expected here in MT.  Despite our best efforts to prolong our tomato growing season with the construction of several greenhouses, our little tomato crop was frosted out this weekend 😦 We are so sad to see hundreds of soon-to-be ripe tomatoes cut short by mother-nature’s cruel joke of an early October hard freeze!

What to do???? I know you can ripen the tomatoes by wrapping them in newspaper and putting them in a dark place. Honestly, I’ll forget about them and find them one day, rotted and stinky and one big mess to clean up. Our dilemma is some of the tomatoes suffered frost and were quickly turning to mush.
I found a recipe for salsa verde using green (unripened) tomatoes. I modified it a bit to accommodate our abundant crop of green tomatoes and the result?  In my husbands words “I could eat the heck out of this” salsa verde. I have successfully canned 27 pints!  We have a long winter of green chili burritos, casserole con salsa verde, chips and salsa verde, ________insert favorite dish and salsa verde!  It is that good, yes, I am currently fantasizing about all the “salsa verde” dishes to come!

So if you have an abundance of green tomatoes, here’s a delicious and easy recipe for you to try!
NOTE: When working with the peppers, be sure to wear gloves and DON’T touch your eyes or any other sensitive part of your body! 🙂

Ingredients:
8 lb (or a large stock pot 3/4 full) of green tomatoes, cored and quartered
3-4 onion, diced
3-4 green Anaheim chili pepper, stem and seeds removed, diced
5-6 jalapeno chilies, stems and seed removed, diced
7-9 garlic cloves, diced
4 tsp salt
2 tsp ground cumin
3 tbsp olive oil
2 cups water
5 tbsp lemon juice
1 1/2 tbsp sugar
2 small bunches fresh cilantro, chopped

1. Combine green tomatoes, onion, chili peppers, garlic, salt, cumin, oil, water in a large pot. Bring to a boil, cook for 10 minutes stirring occasionally.


2. Stir in lemon juice, sugar and cilantro. Simmer for 5 more minutes.

3. Spoon into food processor. Pulse until salsa is the consistency you desire (chunky or smooth).

Makes approximately 8-9 pints! I then processed the pints in my pressure canner using the canner instructions. You can also freeze this!

Cooking Note: I used the food processor to chop the onion and chili peppers before adding them to the stock pot to cook. I also used prepared minced garlic which I buy at my local warehouse store because we use garlic, a lot!