Making Tomato Powder at Home

I have had a busy summer and now ready to share what I have been up to. I have been intrigued with tomato powder and decided it was time to attempt to make some. These two bottles represent the dried tomato skins from about 20 pounds. You can imagine how the flavour is condensed.

My plan is to use this flavour rich tomato powder in soups and stews to add flavour. I plan to make fresh pasta that will have this added. That should offer me a red coloured pasta with flavour. Won't that be fun!

I peeled 20 pounds of roma tomatoes for salsa making and decided to use these skins for tomato powder.

I laid out the tomato skins on racks to dry. They took so much time. Much more time that I imagined. The skins would stick together and every day I would toss them up to separate. After about 10 days I thought they were ready for grinding.

I did grind them in my Vitamix but the mixture still had moisture. I laid out this first grind on a baking sheet and dried it again. This time for 3 or 4 days. Then I put it back in my blender and the result was exactly as I had hoped. It was fine and dry. It was ready to bottle and save.

Lentil Chili and Biscuits

Never go out without your makeup, that's what I say. You don't get a second chance at a first impression. I know, I know. But sometimes I am lazy. That doesn't mean I am less beautiful or engaging. Well, extrapolate to taking pictures of my food. Sometimes I am just in a hurry. That is what happened with my lentil chili. I was not expecting big things. The avocados are not nicely slice or placed. I just snapped a quick one so I could get on with the day. If this picture was more scintillating you would be all over this recipe. It is so good.

The story behind the chili...

I have a sack of organic green lentils from a farm about an hour down the road. I planned to sprout them and add them to my bread, however, they don't sprout very well. Now I have 20 kg of organic green lentils sitting in my cold room.

I am catering a little luncheon and thought I should use some of these lentils. It's winter and chili is warm. Everyone loves biscuits. So that is what brought me to seek out a recipe for lentil chili. My recipe is a combination of many that I read. This recipe is vegetarian and vegan.

This recipe will make enough for 20 servings. It freezes well. If you don't have a crowd to feed just freeze individual servings for quick lunches. Green lentils worked very well. They become tender but not mushy and hold their shape nicely.

This is my entry for a main dish recipe in the Canadian Lentil contest that runs until April 7.  Follow them on Facebook by clicking on this link. Don't forget to like me on their Facebook page to help me win. You can also leave a comment here, on my blog.

Lentil Chili
2 tbsp. sunflower oil
1 large onion, diced
1 jalapeno pepper, finely chopped

Saute until translucent. Then add

3 cloves garlic, minced
2 c. green lentils
1 1/2 tbsp. chili powder
1 tbsp. cumin, ground
1 1/2 tsp. sugar

Stir well. Add

2 c. diced fresh tomatoes
1 - 19 fl. oz. can diced tomatoes
1 - 6 oz. can tomato paste
6 c. water

Simmer until done, about 2 hours. Add more water if necessary. Add salt to taste. When the lentils are tender, add

3 c. cooked black beans

Serve with grated cheddar cheese, sour cream and chopped green onions.

Buttermilk Biscuits
1/2 c. butter, small dice
4 c. flour
1 tbsp. sugar
1  1/2 tbsp. baking powder
1/4 tsp. salt
2 eggs
1 c. buttermilk

Preheat oven to 400F. Line baking sheet with parchment paper.

Add flour, sugar, baking powder and salt to a bowl. Stir to mix. Add butter and cut in until texture of coarse oatmeal. Whisk eggs with buttermilk and add to flour mixture. Lightly mix to incorporate all ingredients.  Turn out onto counter top and knead 2 or 3 times. Roll to 1 inch thickness and cut biscuits. Reroll the scraps and cut more biscuits.

Place biscuits on prepared baking sheet. Bake for 8 minutes and rotate pan and bake another 8 - 10 minutes. Serve immediately.

14 Food Goals for 2014

I normally don't make New Year's resolutions. It doesn't make any sense to me to set out a list of things...on January 1...that  I would like to do differently. I make lists like this all year long. Sometimes they result in changes but most often not.

Valerie at A Canadian Foodie has issued this as a challenge in our ongoing Canadian Food Experience project. I am already doing many of these things but sometimes I get lazy or complacent. Time for a tune-up. Check here for a full list of participants.

14 food goals for 2014:

1. Continue to eat LOCALLY produced foods as much as possible.
As much as possible means that I won't be giving up my sea salt, chocolate or coffee any time soon. It means that I will forego seafood on the prairies. It doesn't taste as good so why bother.

2. Be more aware of the SEAFOOD Watch.
I just said that I would forego seafood on the prairies. However, that doesn't account for eating out and temptations at friends' homes. It does not account for the possibility I might find myself by the sea. Who doesn't find shrimp on menus everywhere and at friend's parties. No more shrimp.

3. Less JUNK food.
Restaurant choices are limited in my town so often I just grab a burger or fried chicken when I am starved and in a hurry. I leaned on this a little too often last year. A clean up is required.

4. SCRATCH cooking.
I am already doing this but I want to be sure to continue. I will continue to promote scratch cooking through my blog and writing.

5. Explore VEGETARIAN and be more creative in my vegetarian choices.
One of my sisters has been vegetarian for 35 years. Even though she has access to a vast array of choices, she still lacks a certain creativity in her meals. Don't we all, vegetarian or not.

6. Expand my GARDEN.
The summer is so busy for me. I am a farmers' market vendor and it consumes my time. Last year my garden suffered. I don't want that to happen again this year.

7. Amp up my NUTRIENT intake.
I am aware of the nutrients in foods but rarely make choices based on their nutritional value. The past couple of winters I have suffered more with colds. It is time to make some changes to improve my immune system.

8. Continue to TEST recipes for local super foods...
... like sea buckthorn and haskap. I have tons of these in my freezer. I make jams and jellies but I don't eat jams and jellies very often. It is time to bring them into my everyday menus that do not include desserts. Einkorn and kamut flour are nutritious and I have not taken the time to work with them.

9. Work on BREAD recipes for the farmers' market.
I like providing new things over the summer.

10. Be CREATIVE with the presentation of food.
I like to think I am but I am also falling into a rut in how I present food. This can be seen in my food photography.

11. Focus on SIMPLICITY in meals and recipes. I think this will be a trend this year.

12. EXPAND my circle of food-centric people.

13.  READ books relating to food.

14. SEEK out more wild food. I want to forage for mushrooms and other edible plants indigenous to my area.



My recipes this month will help satisfy Goal #5 - explore vegetarian options. Black rice and amaranth are my two new ingredients. Why would I want to include these two in a vegetarian meal?  (Source: Whole Grains Council)

In 2003, researchers at the University of Guelph in Ontario, Canada found that amaranth can be a rich dietary source of phytosterols, which have cholesterol-lowering properties.  Just a few years later, in 2007, Russian researchers drew from the 1996 study to determine whether or not amaranth would also show benefits for patients with cardiovascular disease (CVD).  Patients who presented with coronary heart disease and hypertension not only showed benefits from the inclusion of amaranth in their diets, researchers also saw a significant decrease in the amounts of total cholesterol, triglycerides, LDL cholesterol. 

In addition, amaranth is a good source of protein containing the essential amino acid lysine which is absent in other grains. It is also naturally gluten-free. 

Black Rice Rivals Blueberries as Antioxidant Source

Scientists working with Zhimin Xu at the Louisiana State University Agricultural Center have found that black rice (sometimes called “forbidden rice”) contains health-promoting antioxidants called anthocyanins, at levels similar to those found in blueberries and blackberries.
August 26, 2010 presentation at the National Meeting of the American Chemical Society, Boston MA

Black Rice Bran Protects Against Inflammation

S.P. Choi and colleagues from Ajou University in Suwon, South Korea tested both black rice bran and brown rice bran for their effectiveness in protecting against skim inflammation. In mouse tests, they found that the black rice bran did suppress dermatitis, but the brown rice bran did not. The scientists suggest that black rice may be a “useful therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.”
Journal of Agricultural and Food Chemistry, August 23, 2010.
 
 

Portabello Mushrooms stuffed with 3 Rice Pilaf

1/2 cup wild rice

1 cup brown basmati rice

1/2 cup black rice

1 small onion, diced

1/2 cup dried cranberries

1/2 cup sliced almonds, toasted

Cook rice in separate pots until tender. Drain and combine in large bowl. Saute onion until clear, add almonds and continue to sauté until they are toasted. Add dried cranberries. Stir and add to cooked rice. Toss to mix.

Prepare mushrooms by removing the stem. The stem can be chopped and added to onions when sautéing, if desired. Remove gills of mushroom. Stuff the cap with the rice mixture. Place on baking sheet and bake in 375F oven for approximately 30 minutes or until tender.

 

Amaranth Tabouli

Tabouli, a mid-eastern salad usually made with bulgur wheat, makes light, refreshing, warm weather fare. I am using amaranth for a new taste.

1 cup amaranth

1 cup parsley, chopped

1/2 cup scallions, chopped

2 tbsp fresh mint

1/2 cup lemon juice

1/4 cup olive oil

2 garlic cloves, pressed

1 tomato, diced

lettuce leaves, whole

Simmer amaranth in 2 cups of salted water for 12-15 minutes. Drain and allow to cool.

Place remaining ingredients except lettuce in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend.

Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with more diced tomatoes.

Fresh Tomato Soup with Minted Cream

Today was the day to deal with the fresh fruits and vegetables that are overflowing from my refrigerator. I had a mix of tomatoes from my garden and the market that must not go to waste. They became this rustic tomato soup now stowed away in my freezer for school lunches.

Rustic Tomato Soup
2 lb tomatoes, whatever you have
2 cloves garlic
sea salt & freshly ground black pepper
extra virgin olive oil
2 c. chicken stock
heavy cream
mint pesto

Slice tomatoes in half and place cut side up on a lightly greased baking sheet. Generously season with sea salt and freshly ground black pepper.  Drizzle lightly with olive oil.

Wrap garlic cloves in foil and place on baking sheet with tomatoes.

Roast at 400F for about 20 minutes or until tomatoes begin to carmelize.

Puree tomatoes, garlic and chicken stock. Heat and serve. Garnish with lightly whipped cream flavoured with mint pesto.

Vegetarian Ideas for Christmas Entertaining

 

 This salad has a festive appeal and the phyllo cups can be made in advance. All the recipe names are a link to the recipe on my blog. Just click. Goat Cheese Souffle in Phyllo Cup

Christmas is just around the corner and you are probably already planning meals. Keeping everyone happy is always stressful especially if they eat differently than you. There are many people who practice a vegetarian or semi-vegetarian lifestyle. A vegetarian abstains from eating meat, fish and seafood and products thereof. Milk and eggs are usually okay but be sure to check with your guests in advance. My sister grew up beside me on the farm and for her own reasons has, since a teenager, been vegetarian.

Rather than roll your eyes into the back of your head when you are presented with a vegetarian guest at your table, just make something nice that everyone will enjoy. There is usually no need to buy a lot of extra ingredients. Use vegetable oils and vegetable shortening rather than lard especially in pie and turkey stuffing. Cook some stuffing outside the bird. Use vegetable stock, water or milk rather than chicken, turkey or beef stock. Avoid using the same utensils, cutting boards and pans while you cook vegetarian beside meat dishes.

Don’t assume that vegetarians will pick vegetables out of a meat dish or eat fries and vegetables that have been cooked in the same oil as meats. Be sure you serve all guests equivalent quantity and quality of food. Don’t assume that a wedge of iceberg lettuce or pasta in boring tomato sauce will satisfy while others enjoy a full meal.

Avoid the tofu burger and mock meat syndrome. Vegetarians are not interested in meat substitutes. Read labels. Often there is a fish or meat product in things like curry sauces and pasta sauces. Remember that vegetarians eat what non-vegetarians eat except without meat. Pizza, pastas, crepes, tacos, stews and quiches are easily adapted. Offer lots of vegetable dishes without meat stock, fresh or frozen fruits, breads, and non-gelatin desserts. Serve protein rich quinoa rather than rice and add lentils and legumes for added nutrition.

Pear and Roguefort Salad

 This Cheese and Tomato Tarte is so yummy that everyone will want to try it.

Waldorf Salad

Spanakopita (Greek Spinach  Feta Triangles)

1 box frozen chopped spinach, thawed

4 green onions, finely chopped

2 tbsp olive oil                                                           

1 medium yellow onion, finely chopped

1/4 c chopped parsley or fresh dill                        

4 large eggs

8 oz feta cheese, crumbled                                    

2 tbsp grated Parmesan cheese                        

1/2 tsp salt                                                            

1/4 tsp black pepper                                                

Pinch of nutmeg

1 box phyllo dough, thawed

1/2 lb butter, melted                                                

Add olive oil to a large skillet over medium high heat. Add chopped onion. Sauté until soft but not browned. Squeeze out all liquid from the frozen chopped spinach and add to the skillet. Add green onions and parsley. Cook until all the liquid is evaporated and spinach is dry. Remove from heat and let cool to room temperature.

Lightly beat eggs and add to cooled spinach mixture. Add feta cheese and seasonings. Stir to mix.

Lay out the phyllo pastry on the counter and with kitchen shears, cut in half lengthwise and then cut each half in half again so that you have 4 stacks of phyllo strips. Cover with a dry tea towel. Then cover with a damp tea towel.

I brush the countertop liberally with melted butter so that you can lay out 6 or 7 strips of phyllo pastry. This prevents strips of pastry from moving around and also butters the outside at the same time. Brush each strip with melted butter and top with a second strip of pastry. Just brush the top 1 inch (2.5 cm) of the second strip with butter. Put a tablespoon (15 mL) of spinach mixture on the bottom end of the pastry strip. Fold the corner over the spinach mixture to make a triangle. Continue to fold like a flag until the whole strip is folded into a triangular packet. Brush with melted butter. Continue with the remainder of pastry and filling.

Bake at 375F for about 20 minutes or until brown and crispy. These can be frozen unbaked and stored in freezer up to 3 months. Bake frozen at 375F for about 20 minutes. 

This can also be made in a 9” x 13”  pan. Spray pan generously with oil. Lay 1 sheet of phyllo in and up the sides of the prepared pan. Brush lightly with butter.  Top with 7 more phyllo sheets and brush each one with butter. Spread spinach mixture over pastry. Top with 8 more sheets of phyllo and brush with butter between each, including the top layer. Roll the overhanging phyllo from the sides to form a border all the way around. With a thin, sharp knife, cut the pie into squares, but do not cut through the bottom layer or the filling will leak out. Refrigerate for 30 minutes.

Bake at 375F  for about 45 minutes. Remove from oven and cool a few minutes. Cut squares right through to the bottom and serve. (Adapted from The All New Joy of Cooking)

Cheese and Tomato Tarte

The last time I visited my friends Greg and Jerry in Winnipeg they made this amazing savoury tarte for me. I now have a lot of beautiful heirloom tomatoes and wanted to make it. The parmesan crust makes this dish.

 

Cheese And Tomato Tart

1-1/2 cups all-purpose flour

    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes.

    1/3 cup finely grated Parmesan cheese

    1/2-teaspoon salt

    1 large egg

    2 teaspoons (or more) ice water

3-1/2 tablespoons Dijon mustard

1 cup coarsely grated Fontina cheese

1 cup coarsely grated extra-sharp cheddar cheese

1-1/2 pounds tomatoes (about 5 medium) cored, cut crosswise into

         1/2-inch thick slices, patted dry

1-1/2 tablespoons extra-virgin olive oil

     2 teaspoons minced fresh thyme

     Fine sea salt

     Freshly ground black pepper

Combine flour, butter, Parmesan cheese and salt in processor. Using on/off turns, blend until mixture resembles coarse meal.

Beat egg and 2 teaspoons ice water in small bowl to blend; add to dry ingredients.

Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disc. Wrap and chill 1 hour. (Can be made 1 day ahead. Keep chilled)

Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round.

Transfer dough to 9-inch tart pan with removable bottom. Trim excess dough to 1/3 inch above rim (let overhang remain). Spread mustard evenly over bottom of crust. Toss Fontina             cheese and cheddar cheeses in a medium bowl to blend. Spread cheeses over mustard. 

Arrange tomatoes, slightly overlapping, in 2 concentric circles atop cheese. Drizzle tomatoes with oil; sprinkle with thyme and lightly with salt and pepper.

Bake tart until crust is deep brown, cheeses are melted, and tomatoes are slightly charred and soft, about 45 minutes. Transfer tart to rack. Let stand until cheese sets up slightly, about 30 minutes. Push up pan bottom, releasing tart. Cut into wedges and serve.

Oven Roasted Heirloom Tomatoes

These are so delicious. Forget the dried out sundried tomatoes. These are so moist and flavourful.

Oven Roasted Heirloom Tomatoes

small heirloom tomatoes
olive oil

Slice tomatoes in half crosswise and place cut side up on a parchment lined baking sheet. When all the tomatoes have been sliced and placed on the baking sheet, drizzle with olive oil.

Bake in a 225F oven for 4 - 6 hours depending upon how much moisture is in the tomatoes.

Use like sundried tomatoes. To preserve, freeze. I freeze them on the baking sheet and then drop all the tomatoes in a freezer bag. They can be used individually now.

Heirloom Tomato Soup a la Provençal

My farmer friend, Bill, brought me about 20 pounds of heirloom tomatoes yesterday. He has an interesting organic farm nearby. 'Make what you can,' he says. This has a wonderful depth of flavour.

I chose the box of yellow tomatoes for this recipe and it is lovely.  I have large red ones called Flin Flons and some small red tomatoes and a few Romas.

This recipe is adapted from one I found in Gourmet 2006.







Heirloom Tomato Soup a la Provençal

    4 lb tomatoes

    1 medium onion, halved lengthwise, then thinly sliced crosswise (2 cups)

    1 large carrot, coarsely grated

    1 celery rib, finely chopped

    2 large garlic cloves, finely chopped

    3 (3- by 1-inch) strips fresh orange zest, finely chopped

    1 teaspoon dried thyme

    1/4 teaspoon dried hot red-pepper flakes

    1/4 teaspoon fennel seeds

    2 bay leaves

    2 tablespoons lovage, roughly chopped

    3 tablespoons extra-virgin olive oil

    2 cups water

    2 cups reduced-sodium chicken broth (14 fl oz)

    3/4 teaspoon salt

    1/4 teaspoon black pepper

    Pinch crumbled saffron threads

    1 to 2 teaspoons sugar

    1/4 cup wild rice

Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.

Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.

Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.

Add tomatoes with reserved juice, water, chicken broth, salt, pepper, saffron, wild rice and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, until rice is cooked, 40 minutes. Discard bay leaf and add sugar and salt to taste.

Weekend in Winnipeg

In most provinces in Canada this is a long weekend.  In Saskatchewan, where I live, it is Family Day and in Manitoba, it is Louis Riel Day.  Louis Riel is credited with establishing Manitoba as a province.

At any rate, I decided to take a break and visit my good friends and former neighbours, Jerry & Greg.  The best part is that we all love food!  This is a pictorama (is that a word?) of the weekend.

Rosemary roast leg of lamb.....yummmm

We had a little bread making class.  Looks like they aced it!

Greg & Jerry's recipe for Raincoast Crisps is to die for.

Miss Sugar was the best little kitty...no walking on counter tops, no scratching furniture....she just liked this chair.  So they gave it to her for the weekend.  And she really appreciated  being at 'our level'.

Pommes Frites in Duck Fat with Homemade Catsup

 Pommes Frites cooked in Duck Fat

Cut a baking potato into 1/4 inch thick sticks.  Soak in cold water for at least 2 hours and then dry thoroughly.  Heat duck fat in a pot to 275F.  Fry the potato sticks in batches for 3 minutes each.  Remove with a slotted spoon and drain.

Heat fat to 320F and fry the potato sticks again, in batches, until golden and crisp.  Drain on fresh paper towels.  Sprinkle with sea salt and crispy duck cracklings.  Serve immediately.

It was an early frost this year and I was forced to pick all of my roma tomatoes while they were still green.  However they did ripen nicely indoors!


My meager four plants produced about 10 pounds of tomatoes.  That was a amazing.  I think I will plant a dozen plants next year and then I will have enough to also make my annual tomato sauce.  I cannot find a local grower of romas.

With my ten pounds, I decided to make tomato catsup and adapted a recipe from Tom at Tall Clover Farm.  If you would like to see 'how not to make catsup' click on the link and you will be quite amused.  I have to say that reducing catsup is much like having a boiling mud pit on your stovetop.  It does spatter all over.  I used my All Clad spatter guard and it was the bomb.  But even to lift it for stirring left spatters on my walls and stove top.

Tomato Catsup

              from Tall Clover Farm

• 5 pounds tomatoes
• 2 sweet red bell peppers
• 2 onions
• 2 heads of garlic
• drizzle of olive oil
• 1/2 cup cider vinegar
• 1/2 cup balsamic vinegar
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon kosher or sea salt
• 1 teaspoon ground pepper
• 1 teaspoon nutmeg
• 1/2 teaspoon celery seeds
• 1/2 tablespoon of fresh grated ginger
• 1/2 teaspoon of ground cloves
• 1/2 tablespoon mustard powder
• dash of Worcestershire sauce

Preparation:

1. Quarter tomatoes, onions and peppers
2. Leave garlic heads whole but cut tips off to expose fresh garlic
3. Place veggies on baking sheets, drizzle lightly with olive oil
4. Roast tomatoes, peppers, garlic and onions at 400 degrees F
5. Remove from oven when they become lightly carmelized
6. Peel roasted peppers
7. Remove garlic and onion skins
8. No need to peel tomatoes
9. Place roasted veggies in large non-reactive pan
10. Add all remaining ingredients, mix well
11. Simmer very very slowly, watching at all times (trust me on this)
12. After about 15 minutes on  low simmer, turn off heat, add a lid and let it rest until cool
13. When cool, puree in a food processor or blender.
14. It will be chunkier than storebought ketchup
15. Return to heat and simmer slowly.
16. Seal, process in a water bath for 15 minutes (using pints)

Makes about 7 - 250 ml jars using roma tomatoes.

The other recipe that I made was Green Tomato Relish and I have documented that previously while I was on a house sit in Tennessee.  The locals  l...o...v...e...d  this relish!  I was suitably flattered.  After all, they are the sultans of green tomatoes.

It was absolutely perfect with a Christmas tourtiere.