In-Season: Tomatoes

Today's In-Season Recipe Swap veggie is... the tomato!



Yum.

Did you know that scientists have discovered more than 400 compounds that contribute to the amazing taste of the tomato? When you eat, slice, chew, cook or otherwise prepare a tomato, all these different compounds combine together in different ways creating diffrent flavors! In fact, some of the flavor we taste when enjoying tomatoes actually comes from the combination of the chemical compounds and the enzymes in your saliva.*

Well, enough of that -- let's get to one of our favorite ways to enjoy garden-fresh tomatoes....

Ratatouille - Modified from Cooking for Engineers

5 large garlic cloves, minced
8 oz fresh mushrooms, sliced
1 medium zucchini, quartered
1 medium eggplant, quartered
1 medium onion, diced
1 medium green bell pepper, diced
4-6 tomatoes, diced (depending on the size) - you can also use 1 can of diced tomatoes
3/4 C chicken broth
1 T tomato paste
1 tsp. parsley
1 tsp. basil

Heat a little olive oil over medium heat.  Add in the garlic and saute until it really smells like garlic!



Add in the onions, and saute until they are clear -- which is about 5 minutes. Then, add in the tomato paste. Stir well to get it well-mixed. Add the broth, and as you do scrape any of the stuck-on bits off the bottom of the pan.

Add in the eggplant, zucchini, pepper, and mushrooms.



Stir and allow to simmer, covered for 10ish minutes.



The eggplant and zucchini will release yummy juices.



Then, chop up your tomatoes.



Add these to the ratatouille.



Allow the dish to simmer for an addition 5-10 minutes until all veggies are done to your liking.



Serve over rice, with mozzarella cheese, if desired.




We also have other yummy tomato dishes that you might enjoy. 

This post is linked to:

• Food on Fridays, 
• Friday Feasts, 
• Mouthwatering Mondays, and 
• URS: Veggies

*Source: How to Pick a Peach by Russ Parsons

Good 'Ol Corn Dogs

State Fair season is just around the corner.  Yum.  Not good for me, but, yummy.  Growing up, we hit 2 fairs each year, the smaller county fair that my parents attended growing up, and the big kahuna - THE STATE FAIR. 

I love our state fair.  And, apparently so do many others.  It's repeadidly been given the title of #1 fair in the country.  It's huge, and wonderful, and did I mention everything is on a stick?  

Seriously.  Everything.  More than 60 food options, on a stick. 

Spaghetti?  Yep, on a stick.

Cheesecake?  Yep, on a stick.

Eggroll?  On a stick.

Key Lime Pie?  On a stick.

Deep Fried Milkway?  On  a stick.

Pizza?  On a stick.

Hotdish?  On a stick. 

Local Walleye?  On a stick.

Belgian waffle (called a Fudge Puppy)?  On a stick.

Wildrice corn dog?  You guessed it, on a stick.

and, just in case all that food doesn't make you feel so great -- there's even Pepto-Bismol (on a stick).

Since I currently don't live close enough to make it to the great get-together, I thought I'd try my hand at making something you can find at the fair:  Corn Dogs!  Although, sorry to disappoint - I didn't make them on a stick.

Baked Corn Dogs - Modified from Jessica

1 C whole wheat (or all purpose) flour
2/3 C cornmeal
2 T honey (or sugar)
2 tsp. baking powder
2/3 C milk
1 egg
2 T oil
10 hot dogs

Whisk together the dry ingredients.  Then, make a well in the center of the dry ingredients, and add in the egg, milk, oil and honey.



Whisk and stir to combine.



Lightly dust the hotdogs with flour. Roll to coat.



Drop the hotdog into the batter. Coat well.



Lay the hotdogs on parchment paper on a cookie sheet.



Preheat the oven to 375. Pop these guys in the oven and cook for about 20 minutes, until they are lightly browned.



Of course, you can insert a stick to make them more authentic. I just went the easy way :)

Or, Laura has a great idea of putting the hot dogs into corndog muffins :)

These were great and really easy to make.  I love that they are baked and thus a little bit healthier too!  Ahhh... a little taste of the fair right in my own home.

This post is linked to: Food on Fridays.

Ranch Pretzels

2 simple ingredients, delicious flavor. This is perfect on pretzels, or gather together some boxes of crackers and use to make a cracker mix too! These make a great, different snack perfect for game night!



Ranch Cracker Mix - Mom

1/8 C Orville Redenbacher's Popcorn oil
1/2 package of Ranch Dip Mix (or, make your own, thanks to Laura!)
1-2 large bags of pretzels

Mix together oil and Ranch dip mix. Stir well.

Drizzle over the pretzels.


Place pretzels in a 9x13 pan and bake at 250 for 45 minutes, stirring every 15 minutes. Enjoy!



This post is linked to Monday Munchies, Food on Fridays and Friday Feasts!