Recipes I will try this year!

[not2late]

The chicken recipe IS good!

I'm sure the tomatoes can be used in salads or in omelettes. I'm having a tomato explosion this year too. So I have to find ways to use them or store them---quickly!

[Georgiana]

After 8 hours, I gave up on chips and used part of the tomatoes in a Caprese salad. I think I like the salad better this way than with raw tomatoes.

Probably the chips idea would work if one uses a dehydrator, but in the oven..... they are quite tricky.

[Georgiana]

I tried the chicory gratin (the link is my first post in this thread). The recipe is really good and super low in carbs. In my opinion, it needs absolutely no sugar or breadcrumbs. And I don't think it needs salt either. I forgot to add salt (surprise, surprise...), but it came out salty enough from the bacon and the Parmesan cheese. Unless one usually eats very salty food, the "natural" saltiness of this recipe is just right.

Here's a pic:



The "toppings" don't look as "crispy" and thick as in the pictures on deliciousdays.com.

[JulieB]

Originally Posted by Georgiana

So.... the tomatoes have been in the oven for the past 6 hours. I have a feeling they won't get crisp even if I leave them until tomorrow. Maybe I'm doing something wrong? I used 650 g of tomatoes (about 1.5 lbs), 40 mL olive oil (infused with 3 small finely-minced garlic cloves), 1/2 tsp salt, 1/2 tsp thyme, 1/2 tsp oregano, 1/3 tsp ground white pepper and 1/2 tsp ground cumin. The oven is at 100 C (that's about 200 F). Should I increase or decrease the temperature? Or maybe I should use/should have used more oil? I didn't need 1/2 cup to brush the tomatoes (didn't just poured the olive all over them... I used a pastry brush instead). They smell good and I even tasted a small one and it has an awesome flavor, but they are definitely not "crisp".

I wonder if this would work well with green tomatoes? Or maybe roma tomatoes since they have less water to start with?

[imagood1]

Originally Posted by not2late

This looks interesting:

Tomato Chips:
Tomato Chips: The Splendid Table

I could see serving it with guacamole, pesto or a hot cheese dip.

this recipe sounds delicious!! I'm going to try it over the weekend...thank you for sharing.

[imagood1]

Originally Posted by Georgiana

I tried the chicory gratin (the link is my first post in this thread). The recipe is really good and super low in carbs. In my opinion, it needs absolutely no sugar or breadcrumbs. And I don't think it needs salt either. I forgot to add salt (surprise, surprise...), but it came out salty enough from the bacon and the Parmesan cheese. Unless one usually eats very salty food, the "natural" saltiness of this recipe is just right.

It took me awhile to figure out what "chicory" was -- all I've ever heard chicory was used for was in coffee.....but it's what our store here calls endive (or it's close to it) -- this looks like a good recipe to have for SuperBowl or even at holidays as something different. I'm going to try it and see how we like it.

Thanks for opening up my eyes to new things.

[Georgiana]

Originally Posted by JulieB

I wonder if this would work well with green tomatoes? Or maybe roma tomatoes since they have less water to start with?

Everyone talks about green tomatoes! I want some too!!!

I think green tomato chips would have an interesting flavor. In a very good way.

I had tomatoes left and I had the choice to either do something with them or throw them away... so I decided to do something. I am making this "chips" recipe again (the tomatoes have been "ovenbathing" for over four hours now). I used more olive oil and the peel seems to get crispier than I remember from last time. So maybe adding more oil is the trick. In any case, even if the tomatoes don't get crispy, these things taste great! They have the texture of sun-dried tomatoes (the kind in olive oil, not the dried super-salty stuff), but with all the spices I add they have a better flavor than any sun-dried tomatoes I ever ate.

I also made some pesto with radish greens and some with basil. Actually, I'm still working on the one with radish greens... The leaves are waiting for me in the blender.

So tomorrow morning I'll have flax crackers topped with pesto, chevre and oven-dried tomatoes.

[Georgiana]

OMG, the pesto with radish greens is soooo good! Can't wait for my breakfast tomorrow! This is the recipe: Pesto - been there, done that? Wait! delicious:days

And since I was torturing my basil plants anyway, I also made some with basil and radish greens combined. This is very good too!

So... I have about 60 g usual basil pesto, 60 g pesto with radish greens and 60 g pesto with basil and radish greens. Now I just need to find some ways to use it. Ideas? Pastas are not on the menu.

ETA: When I sliced the tomatoes, I cleaned a few of them of seeds and of that juicy part, and I sliced them thinner (about 1/4 cm... which is 1/8 inches or so). I just took the tomatoes out of the oven, and those without seeds got crispy!

ETA again... For the pesto I didn't use canola oil, like in the recipe on delicious:days, but grape seed oil.

[JulieB]

I tried the green tomatoes this morning...they finished quite fast. They have a really zippy flavour to them. I didn't slice them evenly enough, so some were still a bit soggy when the others were done. They turned a really dark brown, I thought I might have burnt them, but they aren't burnt, just very dark. My hubby really likes them. I think I'd like to try zucchini next...

OH...one more thing...these made a MESS of my silicone baking sheets! I scrubbed them but can still see the outline of each slice Next time I will either use parchment paper or just a plain oiled pan.

[Georgiana]

For those trying different kinds of tomatoes, I had Bull's Heart.

Originally Posted by JulieB

OH...one more thing...these made a MESS of my silicone baking sheets! I scrubbed them but can still see the outline of each slice Next time I will either use parchment paper or just a plain oiled pan.

I used parchment paper both times. I'm wondering if this makes a difference.