Monday, August 16, 2010

It's not easy being green

As Kermit the Frog says, it’s not easy being green; especially when someone is pureeing you to bits or chopping you into little pieces.
I’m not talking about mutilating frogs.  I’m talking about something interesting and different to do with unripe green tomatoes – something other than frying them, which is an ordinary but yummy option.

Green Tomato Bread - Yields 2 loaves
  • 1/2 Cup Canola Oil
  • 8 Ounces Nonfat Yogurt, Plain
  • 3 Large Eggs
  • 2 Cups Sugar
  • 2 Cups Green Tomatoes, Pureed, Juice Drained And Discarded
  • 3 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Ground Cloves
 Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans and then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.
Green Tomato Rice
  • 4 Slices Bacon, Diced
  • 1 Bunch Green Onions, Sliced, With Most Of Green (6 To 8)
  • 4 Medium Green Tomatoes, Peeled And Chopped
  • 1 Jalapeno Pepper, Seeds Removed, Minced
  • 1 Clove Garlic, Minced
  • 2 Cups Chicken Broth
  • 1 Cup Long-Grain Rice
  • Dash Dried Leaf Thyme
  • Salt And Freshly Ground Black Pepper, To Taste
  • Dash Tabasco Sauce, Optional
  • 1/4 Cup Fresh Grated Parmesan Cheese, Optional
In a medium saucepan, sauté the bacon over medium heat until crisp; remove to paper towels to drain. In 1 tablespoon of the bacon drippings, sauté green onions for 1 minute. Add green tomatoes and sauté for 1 minute longer. Add garlic and jalapeno pepper; sauté for another 30 seconds. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. Stir in Parmesan cheese just before serving, if desired. Sprinkle with the cooked bacon. 
 Green Tomato Pasta Sauce -    Keeps well in the freezer.
  • 3 Tablespoons Good Quality Olive Oil
  • 3 Medium Cloves Of Garlic - Chopped
  • 3 Medium Green Tomatoes, Cut Into Eighths
  • 1/2 Cup Water
  • 1/2 Teaspoon Dried Basil ( 1 T Fresh, Chopped)
  • 1/2 Cup Parmesan Cheese, Shredded
  • Salt And Pepper To Taste
Heat oil in a large pot over medium low heat.  Add garlic and cook about 1 minute.  Add tomatoes and increase heat to medium.  Sauté, stirring until garlic begins to turn brown (about 4 minutes).  Add water and dried basil (wait to add the fresh basil), cook covered 5 to 8 minutes.  Check occasionally to see when tomatoes are soft and liquid is thick (like syrup).  Transfer contents to a food processor or blender and add cheese. Puree.  Transfer to a saucepan and season to taste.  Reheat and serve over hot pasta of choice.  Use fresh, chopped basil as a garnish.  Serve with grated Parmesan.  (Sauce can be frozen)

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