In 1995 Bruce decided to go to school at Middle Tennessee State University in Murfreesboro—which, oddly enough, is right in the middle of Tennessee. While we were there we met some really nice people; Vivian Cook is one of them. I first tried her fabulous salad at a ward potluck dinner, and she kindly gave me the recipe. Actually she gave it to me three times because I kept losing it. Fortunately I've been able to keep track of it since then.
Thank-you Vivian!
VIVIAN'S PASTA SALAD
2 pkg. (7 oz. each) refrigerated cheese tortellini
2 cups broccoli florets
1 Tbsp. parsley
½ Tbsp. basil
½ Tbsp. garlic
1 can (16 oz.) large pitted black olives, drained
1 cup Italian dressing
12 cherry tomatoes, halved
Cook tortellini according to package directions; drain and rinse with cold water. In a large bowl toss drained tortellini with all remaining ingredients; mix well. Refrigerate overnight so flavors will blend. Before serving add a little more Italian dressing if desired.
Absolutely delicious!
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Sunday, August 3, 2008
Thursday, July 31, 2008
Tomato Sandwiches
In the summer I LOVE tomato sandwiches! In fact, anything with fresh tomatoes in the summer. . .yum, yum, yum, yum, yum!! Some people spoil their tomato sandwiches by putting mayonnaise---or even worse, Miracle Whip (salad dressing)---on them. Some people think the tomatoes are only a condiment to go with the bacon and lettuce. Some people even put cheese on them.
No, no, no. This is the only, true, and correct (not to mention really tasty) way to make a tomato sandwich:
TOMATO SANDWICHES
2 slices bread (I prefer whole wheat)
1 gorgeous tomato, sliced about 1/4-inch thick [remember this only works with fresh tomatoes. Store tomatoes are fake.]
salt
pepper
Toast the bread, as dark as you like. Place sliced tomatoes on one slice of toast to cover it thoroughly. Sprinkle with salt and pepper to taste. Cover with remaining toast slice. Enjoy each savory bite. . .or just gobble it up. Repeat as often as desired.
No, no, no. This is the only, true, and correct (not to mention really tasty) way to make a tomato sandwich:
TOMATO SANDWICHES
2 slices bread (I prefer whole wheat)
1 gorgeous tomato, sliced about 1/4-inch thick [remember this only works with fresh tomatoes. Store tomatoes are fake.]
salt
pepper
Toast the bread, as dark as you like. Place sliced tomatoes on one slice of toast to cover it thoroughly. Sprinkle with salt and pepper to taste. Cover with remaining toast slice. Enjoy each savory bite. . .or just gobble it up. Repeat as often as desired.
Wednesday, July 2, 2008
Loralee's Salsa Fresca
Oooo! This is a good one! I make "garden-fresh" salsa all year round because Bruce loves it; well, we all do. In fact, I think I created this recipe in the winter when there were no fresh tomatoes around. (Store-bought tomatoes hardly qualify as fresh; they are so tasteless!) So while all the peppers and onions are fresh I actually make this salsa with canned tomatoes. Of course you can, and I do, make it with fresh tomatoes from my garden in the summer. Well, you can make it with fresh tomatoes from your garden. But if you live close by I'd give you some of mine.
Mmmmm! Can't beat that!
LORALEE'S SALSA FRESCA
1 can (28 oz.) diced tomatoes (I like petite-diced)
1 clove garlic, finely chopped
about 1/3 of a large poblano--or maybe it's called a pasilla?--pepper, finely chopped (these are the ones that look like very dark green, slightly flattened bell peppers)
1/2 to 1 serrano pepper, finely chopped (how hot do you like it?)
cilantro to taste, finely chopped
1/2 to 1 green bell pepper, chopped
1/2 to 1 medium onion, chopped
1/2 to 1 tsp. cumin
1 tsp. salt (or to taste)
a squeeze of lime juice (optional)
WARNING! The seeds and inside parts of a chili pepper are the hot parts--lots of yummy oils in there. Do not let the insides of the chili peppers get on your hands--especially if you use contact lenses. I did this once. When you remove the lenses--even if it's hours later--you will regret it! Use plastic gloves when chopping hot peppers (or be very, very careful).
This is sooooo much easier to prepare if you have a food processor--just throw the fresh vegetables in and process until you are happy with the size of the veggie pieces. Then add all the processed veggies to the tomatoes, mix in the spices and lime juice and you've got a delicious treat. But you certainly can chop everything by hand with a good knife--that's how I did it for years!
If you are using a knife, here's how to prepare the serrano pepper:
Remember, these little finger-sized chilies are very hot! For a little less heat, remove the seeds before chopping the pepper up (cut off the top end and use a small paring knife to scrape the seeds out). You can add a little bit at a time and taste the salsa, so you can get the "picante" just right. (But I usually just toss in about half a pepper, seeds and all!) The poblano/pasilla is hot too, but it won't kill you. Just chop your 1/3-size piece from the bottom end and you won't even touch the seeds. 
Drain a little of the juice from the canned tomatoes, if desired. Combine all ingredients in a medium bowl. Mix well. Serve with your favorite tortilla chips, on tacos, on burritos, on anything at all; or just eat it like a cold soup like Bruce does sometimes.
Excelente!
Mmmmm! Can't beat that!LORALEE'S SALSA FRESCA
1 can (28 oz.) diced tomatoes (I like petite-diced)
1 clove garlic, finely chopped
about 1/3 of a large poblano--or maybe it's called a pasilla?--pepper, finely chopped (these are the ones that look like very dark green, slightly flattened bell peppers)
1/2 to 1 serrano pepper, finely chopped (how hot do you like it?)
cilantro to taste, finely chopped
1/2 to 1 green bell pepper, chopped
1/2 to 1 medium onion, chopped
1/2 to 1 tsp. cumin
1 tsp. salt (or to taste)
a squeeze of lime juice (optional)
WARNING! The seeds and inside parts of a chili pepper are the hot parts--lots of yummy oils in there. Do not let the insides of the chili peppers get on your hands--especially if you use contact lenses. I did this once. When you remove the lenses--even if it's hours later--you will regret it! Use plastic gloves when chopping hot peppers (or be very, very careful).
This is sooooo much easier to prepare if you have a food processor--just throw the fresh vegetables in and process until you are happy with the size of the veggie pieces. Then add all the processed veggies to the tomatoes, mix in the spices and lime juice and you've got a delicious treat. But you certainly can chop everything by hand with a good knife--that's how I did it for years!
If you are using a knife, here's how to prepare the serrano pepper:
Remember, these little finger-sized chilies are very hot! For a little less heat, remove the seeds before chopping the pepper up (cut off the top end and use a small paring knife to scrape the seeds out). You can add a little bit at a time and taste the salsa, so you can get the "picante" just right. (But I usually just toss in about half a pepper, seeds and all!) The poblano/pasilla is hot too, but it won't kill you. Just chop your 1/3-size piece from the bottom end and you won't even touch the seeds. 
Drain a little of the juice from the canned tomatoes, if desired. Combine all ingredients in a medium bowl. Mix well. Serve with your favorite tortilla chips, on tacos, on burritos, on anything at all; or just eat it like a cold soup like Bruce does sometimes.
Excelente!
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