Tag Archives: herbs and spices

Tips for Using and Storing Fresh Tomatoes

Tips for Using and Storing Fresh Tomatoes

Tips for using and storing fresh tomatoes.

Our local farmer’s markets are brimming with colorful fresh produce. However, it’s easy to buy more than we can use.

I agree with Sad Tom above: “Ketchup just don’t do a fresh tomato justice!” With a little care, you can enjoy fresh tomatoes well into the season.

How to store; when to refrigerate.

Store unripe tomatoes stem side down, in a paper bag or cardboard box; single layer. Keep ripe tomatoes at room temperature away from sunlight. On the other hand, overripe tomatoes that are soft to touch or deep red flesh are best kept in the refrigerator.

Freezing them is a good option.

The quickest and easiest way to preserve what you will not use in a few days is freezing them.  Freeze smaller tomatoes whole on a cookie sheet and then bag them. Larger tomatoes, however, should be chopped (peeled or not) and stuffed into freezer containers. Hint: empty mayo or peanut butter jars hold the right amount for adding to soups and casseroles.

Expand your menu; try new tastes on your family.

Click here for 100 Ways to use Fresh Tomatoes this Summer.

Consider seeding the large firm tomatoes; roast them and blend for soups and sauces.

A great stir-fry is seeded tomato chunks, okra, zucchini or whatever veggie on hand, and onions or/and garlic; blend with olive oil.

Broil or Grill Thick Slices

For a main dish: broil thick slices of tomato and top with feta cheese and fresh basil.  Grill thick slices for sandwiches for a completely different flavor.

Stir chopped, grilled tomatoes into hash browns, grits, even gravy for a southern flair. Add crumbled bacon, sausage, or chopped ham for a complete meal in minutes.

Two simple salad upgrades.

Instead of the ho-hum chopped lettuce/tomato salad, try chopped fresh tomatoes with avocado, onion, lime juice and olive oil.

For a real taste treat, combine grilled tomatoes, feta cheese, parsley, black olives and red onion. Sprinkle with a good vinaigrette.

As you bravely use tomatoes in new ways, try these flavor options: onions, garlic, celery, orange peel, fresh basil, fresh parsley, rosemary and a good stock: vegetable, chicken or beef.

Be sure to click below for a list of herbs and spices to use with vegetables.

Too many tomatoes to deal with now?  Perhaps that neighbor you’ve been wanting to visit could use a pretty basket filled with ripe tomatoes and crackers. Hmmmm!

Hugs,

For a list of herbs and seasonings for oven roasted vegetables, click here.

Cut Sodium Add Nutrition With Herbs and Spices

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herbs and spices

herbs and spices

Herbs and Spices enhance the flavor of foods and add nutrition.

Eating enough vegetables is a challenge for many families, especially those needing to cut sodium. Making meals pleasing provides opportunity to perk up old standbys with herbs and spices.   

Is the vegetable dish you are serving really healthy for your family?

The standard seasoning is lots of salt, pepper, and perhaps bacon grease. Health conscious cooks cringe at adding grease. Vegetables too often are overcooked as well which deletes many of the nutritional value. This is especially true of canned vegetables which are loaded with sodium.

Consider this simple plan of action for your kitchen as you work toward a healthier lifestyle.

As you work toward losing the salt shaker, choose one or two new spices or herbs each week. Here is a small list I have found to be great additives to a vegetable dish.

1        Garlic – a widely used herb and will compliment many vegetables if used in moderation.

2        Basil – an aromatic green leaf, member of mint family. Basil is especially good with tomatoes.

3        Celery seed – ground or whole, has a strong celery flavor. Too much can create a “hot” spice effect.

4        Marjoram – gray green herb from mint family, flavor similar to oregano but milder.

5        Parsley – delicate sweet flavor. Chopped fresh parsley livens up a plate of roasted veggies.

6        Rosemary – very aromatic leaf resembling pine needles, strong flavor.

7        Nutmeg – sweet, aromatic kernels of nutmeg fruit. Used often in desserts and breads, nutmeg can be a fun way to liven up vegetables. Just a small shake will have your family wondering what that fantastic taste is.

A word of caution: use herbs and seasonings sparingly so the true flavor of the vegetables comes through. As you cook more with herbs, you will determine what flavors your family enjoy and learn to use more or less accordingly.

As with any food item, fresh is best. Consider growing your own in a small pot and be prepared to tantalize your taste buds.

Hugs,

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Tasty Seasonings for Grilled or Roasted Vegetables

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Grilled or Roasted Vegetables

Try tasty seasonings for grilled or roasted vegetables to expand your menu.

Grilled or roasted vegetables may not yet be in your menus. If your family thinks adding vegetables means more taters (fried or with gravy) and green beans loaded with onion and bacon, you are challenged to prepare a variety of leafy green and yellow vegetables that will actually be consumed.

Grilled or roasted vegetables are the rage right now; and, if seasoned right, can look quite appetizing even for the most finicky households. Roasting or grilling provides opportunity to explore herbs and seasonings and perk up our old standbys.

Our taste buds deserve more than salt, pepper, and grease.

Standard seasoning is a dash of salt, some pepper, and perhaps bacon grease. Health conscious families cringe at adding grease and many people have to forgo the salt, or at least most of it. Many of us are not accustomed to using our herbs and spices on vegetables unless they are in a stew or casserole.

Here is a small list of some herbs and spices I have found to add zest and variety especially to grilled or roasted vegetables.  For salads, add freshness with parsley, mint or chives.

  • Garlic – a widely used herb and will compliment many vegetables if used in moderation.
  • Basil – an aromatic green leaf, member of mint family. Basil is especially good with tomatoes.
  • Celery seed – ground or whole, has a strong celery flavor. Too much can create a “hot” spice effect.
  • Marjoram – gray green herb from mint family. If you like oregano in your stews and main dishes, marjoram is a milder version of that flavor and useful in vegetable and pasta dishes.
  • Parsley – delicate sweet flavor. Chopped fresh parsley livens up a plate of roasted veggies.
  • Rosemary – very aromatic leaf resembling pine needles, strong flavor.
  • Nutmeg – sweet, aromatic kernels of nutmeg fruit. Used often in desserts and breads, nutmeg can be a fun way to liven up vegetables. Just a small shake will have your family wondering what that fantastic taste is.
  • Some good combinations: basil, thyme, and rosemary for a Mediterranean fare; or coriander with garlic and ginger for Oriental or Mexican dishes.

As you cook more with herbs, you will determine what flavors your family enjoy and learn to use more or less accordingly. Use them sparingly so not to overpower the distinct flavors of each vegetable.

As with any food item, fresh is best. Consider growing your own herbs in small pots or a flower-box at your windowsill and be prepared to tantalize your taste buds.

If you do not grill, loosely arrange layers of vegetables brushed with olive oil in a shallow pan and bake. Before serving drizzle with a mixture of balsamic vinegar and herbs. To enhance flavor, return dish to oven for a few minutes before serving.

I’m hungry, heading for the kitchen. Meet you there with a cup of java!

Hugs,

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