September 13, 2012

Roasted Tomatoes

This is a great dish for those extra tomatoes you may have.


Small tomatoes leave uncut.
Medium - large size cut in half.

Put in bowl with sliced onions and a small amount (to taste) of fresh chopped garlic cloves and toss with olive oil.

Use a baking pan with sides so juice does not spill into oven.
Roast at 400° for 45 minutes in a convection oven. Time varies per oven - so check once in a while.

You can freeze what you do not use.

March 9, 2010

March - Month of the Spring Stir Fry

What a strange month March is in terms of vegetables to eat. Summer veggies all died in December from the frost, next Summer veggies are not yet underway and some of last fall's crop is still hanging on by the roots.

I went into the garden today to tidy things up and started picking a few things for lunch, and behold there was still an abundance of food. I started with the broccoli, most of which are going to seed. They have beautiful yellow blooms that are attracting many bees, so I have not composted them all yet. Among these blooms are viable side shoots that are good to eat even though they look a little elongated or sparse. The stems of course are really yummy.

The kale from last fall has not yet started bolting and keeps on producing fabulous leafy greens to enjoy. Then I visited the turnips. Some are bolting and some not. I had planted them too close together in the first place but they are still good if not a little woody in flavor and the greens are good mixed in with the kale.

I planted two kinds of peas - snap and ordinary - last August for a fall crop and although the plants look somewhat run down, they are still good for some pods.

So after all this gleaning I came up with a Spring Stir Fry (see pic below)


How to make a Spring Stir Fry
First heat up a small amount of Olive Oil in a large wide pan and add some chopped garlic. Throw in any stems, turnips, carrots or other tough customers and let cook for a few minutes with the top on. Meanwhile, chop up the kale and turnip greens and throw them on top after turning the heat down. Throw in a 1/4 cup of water and some balsamic vinegar (about a tablespoon).
I had some left over soy beans I added into the mix and chopped up a little block of cooked soy.

Voila - Spring Stir Fry. Delicious.

September 4, 2009

Tef's Taziki - or what to do with all the excess cukes!

Tef’s version of Taziki

Serves about two people

Small carton of natural yogurt. Goat or sheep yogurt is best, or a mixture of the two. (No flavored yogurt.)
One fresh, crisp cucumber
Sea Salt – a good pinch
Dried Mint – one teaspoon
Sprig Fresh mint – for decoration
Extra Virgin Olive Oil – to drizzle over before serving
White wine vinegar - one teaspoon
Garlic (optional) half a clove, or one very small clove

This dish should have a slightly salty taste, just adjust the amount to suite you.

Empty the yogurt into a bowl and add the vinegar. Add the salt, crushing between your fingers as you add it. Add the dried mint, lightly crushing between fingers as you add it.

*If you want to add garlic, crush the garlic and add now. (Not chopped, must be crushed fully almost to a paste).

Gently mix together until smooth and refridgerate while you prep the cucumber. Gently peel the skin from the cucumber being careful not to remove too much skin or flesh, then slice the cucumber in half length ways, and scoop out all the seeds and central watery part.

Either grate the cucumber (messy), or finely slice length ways. You should end up with a pile of 3 inch slivers of cucumber. Add the cucumber now to the yogurt and gently but thoroughly mix.

Just before serving, drizzle just a little oil on the surface, and add a little sprig of fresh mint as a decoration. Serve immediately (and always cold).

Enjoy with hot pita bread and olives as a dip, or as a side dish to go with almost anything.

Aficionados of this dish sometimes add a few drops of Ouzo (Greek aniseed spirit)
Vary the amount of salt to suite your taste.
Vary the amount of cucumber to add.
Leave out the garlic.

from the kitchen of Tef Tewfik from the UK.