Sometimes the end of the garden is better than the whole summer season! This recipe for Italian Green Tomato Pickles would be perfect for an antipasti platter.
6 to 8 large green tomatoes
2 Tbsp. salt
4 pieces marinated sun-dried tomatoes
2 large cloves garlic
1 handful fresh basil
1/4 to 1/2 crushed red pepper flakes (or to taste)
White Wine Vinegar
Extra Virgin Olive oil
Chop the tomatoes into about 1-inch pieces and place in a medium bowl. Sprinkle with salt and mix in thoroughly.
Cover with plastic wrap and refrigerate overnight.
The next day, place tomatoes in a strainer and rinse thoroughly.
Leave a few minutes to drain.
Place the sun-dried tomatoes, garlic, chili flakes and basil in a blender or food processor and pulse into a coarse paste.
Return tomatoes to mixing bowl; add paste mixture and toss together to coat tomatoes.
Pack into sterilized jars. Fill jars to within 1/2″ of the top.
Carefully pour in the white wine vinegar until it just covers the top of the tomatoes.
Gently pour a thin layer of the olive oil so it just covers the surface.
Seal the jars tight and store in a cool, dark place for one month.
A big chunk of crusty Italian bread, some Parma ham and a chilled glass of wine and
This salad is served at family tables for any of the holidays. Every family has their own recipe, but the common ingredients are diced potatoes, hard-boiled eggs, carrots and mayonnaise. Many years ago I had a Polish co-worker who brought this in work one day for me to try. His mom used to come from Poland and stay for a few months, and I suppose cooked for him the whole time she was here! I always ate this on top of a Ritz cracker – the taste reminds me of shrimp salad!
4 large potatoes, boiled with their skin, then peeled and diced
1/2 small red onion, finely diced
6 eggs, hard-boiled, grated on box grater
1 pkg. peas and carrots, thawed
1/4 cup dill pickle, diced
1-1/2 cups mayonnaise
Salt and Pepper to taste
1 Tbsp. horseradish (optional)
Combine all ingredients in a large bowl. Mix in mayonnaise and add salt and pepper to taste.
This recipe was added to Full Plate Thursday @ Miz Helen’s Country Cottage
Sometimes the end of the garden is better than the whole summer season! This recipe for Italian Green Tomato Pickles would be perfect for an antipasti platter.
6 to 8 large green tomatoes
2 Tbsp. salt
4 pieces marinated sun-dried tomatoes
2 large cloves garlic
1 handful fresh basil
1/4 to 1/2 crushed red pepper flakes (or to taste)
White Wine Vinegar
Extra Virgin Olive oil
Chop the tomatoes into about 1-inch pieces and place in a medium bowl. Sprinkle with salt and mix in thoroughly.
Cover with plastic wrap and refrigerate overnight.
The next day, place tomatoes in a strainer and rinse thoroughly.
Leave a few minutes to drain.
Place the sun-dried tomatoes, garlic, chili flakes and basil in a blender or food processor and pulse into a coarse paste.
Return tomatoes to mixing bowl; add paste mixture and toss together to coat tomatoes.
Pack into sterilized jars. Fill jars to within 1/2″ of the top.
Carefully pour in the white wine vinegar until it just covers the top of the tomatoes.
Gently pour a thin layer of the olive oil so it just covers the surface.
Seal the jars tight and store in a cool, dark place for one month.
A big chunk of crusty Italian bread, some Parma ham and a chilled glass of wine and
Definition: Comfort Food – Noun: “Food that is simply prepared and associated with a sense of home or contentment”. Psychological Studies: Comfort foods may be consumed to positively pique emotions, to relieve negative psychological affects or to increase positive feelings.
Comfort food favorite family recipes are filled with delicious flavors that say home as nothing else does. But re-creating those dishes isn’t always easy. Maybe it’s a unique technique, a subtle variation from the printed recipe or simply Mom’s loving touch. Spend some time with Mom capturing Mom’s tricks and tips, and you’ll have treasured recipes and memories to last a lifetime – and to pass on from generation to generation. I’m happy to share one of my family favorites at Thanksgiving. Nothing fancy about this stuffing, just plain good! My mom cooked very plain with not a lot of spice, but its our comfort food. The Challah bread is a slightly sweet, egg bread which I think gives richness to this stuffing.
Our last event had me craving this stuffing. Too early for Thanksgiving? Heck No! The stuffing is great with roast chicken or any meal. Have some Spicy Cranberry Relish on hand, sliced deli Turkey, add the stuffing and some gravy and you have the best sandwich!
Caramelized Onion Challah Stuffing
Ingredients:
1 lb. plain challah cut into l/2″ cubes
6 Tablespoons butter
2 large yellow onions, chopped
3 celery stalks, chopped
1 tsp. ground thyme (or to taste. I have used fresh thyme and dried thyme leaves, but it never tasted the same. Use sparingly as it is a strong flavor)
l/2 c. chopped fresh parsely
3-4 cups chicken stock
Salt and freshly ground black pepper
1 egg, beaten until blended.
I usually cut up my Challah bread 3 or 4 days in advance, spread out on a baking sheet and let dry. If you don’t have the time, you can easily toast the bread in the oven.
Preheat oven to 400.
Spread challah cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl. In a large, heavy frying pan over medium high heat, melt butter. When hot, add the onion and celery and cook, stirring occasionally until golden brown, about 20-25 minutes. Transfer onion and celery to bread cubes. Add stock( my mom always added warm stock), a little at a time until the bread is completely moistened, but not mushy. Add ground thyme, parsley and salt and pepper. I do not add the egg until I have the seasonings just right. Mix in egg and stir to combine.
Fill the cavities of the turkey with stuffing and truss.
This is a basic bread stuffing. Variations could include dried cranberries, chopped walnuts or pecans, granny smith apples – whatever your family enjoys! I did add some dried cranberries to two of the muffins to try. If I changed this recipe I would be shot!
Holiday Hint: Instead of baking remaining stuffing in a baking dish, try making “Stuffing Muffins”!
Butter 6 large or 12 standard muffin tins. Use an ice cream scoop to fill and mound up the stuffing in the muffin tins. Bake until set and crisp on top; 15-20 mins. Everyone gets their own individual crispy Stuffing Muffin!
Sometimes the end of the garden is better than the whole summer season! This recipe for Italian Green Tomato Pickles would be perfect for an antipasti platter.
6 to 8 large green tomatoes
2 Tbsp. salt
4 pieces marinated sun-dried tomatoes
2 large cloves garlic
1 handful fresh basil
1/4 to 1/2 crushed red pepper flakes (or to taste)
White Wine Vinegar
Extra Virgin Olive oil
Chop the tomatoes into about 1-inch pieces and place in a medium bowl. Sprinkle with salt and mix in thoroughly.
Cover with plastic wrap and refrigerate overnight.
The next day, place tomatoes in a strainer and rinse thoroughly.
Leave a few minutes to drain.
Place the sun-dried tomatoes, garlic, chili flakes and basil in a blender or food processor and pulse into a coarse paste.
Return tomatoes to mixing bowl; add paste mixture and toss together to coat tomatoes.
Pack into sterilized jars. Fill jars to within 1/2″ of the top.
Carefully pour in the white wine vinegar until it just covers the top of the tomatoes.
Gently pour a thin layer of the olive oil so it just covers the surface.
Seal the jars tight and store in a cool, dark place for one month.
A big chunk of crusty Italian bread, some Parma ham and a chilled glass of wine and
This salad is served at family tables for any of the holidays. Every family has their own recipe, but the common ingredients are diced potatoes, hard-boiled eggs, carrots and mayonnaise. Many years ago I had a Polish co-worker who brought this in work one day for me to try. His mom used to come from Poland and stay for a few months, and I suppose cooked for him the whole time she was here! I always ate this on top of a Ritz cracker – the taste reminds me of shrimp salad!
4 large potatoes, boiled with their skin, then peeled and diced
1/2 small red onion, finely diced
6 eggs, hard-boiled, grated on box grater
1 pkg. peas and carrots, thawed
1/4 cup dill pickle, diced
1-1/2 cups mayonnaise
Salt and Pepper to taste
1 Tbsp. horseradish (optional)
Combine all ingredients in a large bowl. Mix in mayonnaise and add salt and pepper to taste.
This recipe was added to Full Plate Thursday @ Miz Helen’s Country Cottage
Sometimes the end of the garden is better than the whole summer season! This recipe for Italian Green Tomato Pickles would be perfect for an antipasti platter.
6 to 8 large green tomatoes
2 Tbsp. salt
4 pieces marinated sun-dried tomatoes
2 large cloves garlic
1 handful fresh basil
1/4 to 1/2 crushed red pepper flakes (or to taste)
White Wine Vinegar
Extra Virgin Olive oil
Chop the tomatoes into about 1-inch pieces and place in a medium bowl. Sprinkle with salt and mix in thoroughly.
Cover with plastic wrap and refrigerate overnight.
The next day, place tomatoes in a strainer and rinse thoroughly.
Leave a few minutes to drain.
Place the sun-dried tomatoes, garlic, chili flakes and basil in a blender or food processor and pulse into a coarse paste.
Return tomatoes to mixing bowl; add paste mixture and toss together to coat tomatoes.
Pack into sterilized jars. Fill jars to within 1/2″ of the top.
Carefully pour in the white wine vinegar until it just covers the top of the tomatoes.
Gently pour a thin layer of the olive oil so it just covers the surface.
Seal the jars tight and store in a cool, dark place for one month.
A big chunk of crusty Italian bread, some Parma ham and a chilled glass of wine and
This salad is served at family tables for any of the holidays. Every family has their own recipe, but the common ingredients are diced potatoes, hard-boiled eggs, carrots and mayonnaise. Many years ago I had a Polish co-worker who brought this in work one day for me to try. His mom used to come from Poland and stay for a few months, and I suppose cooked for him the whole time she was here! I always ate this on top of a Ritz cracker – the taste reminds me of shrimp salad!
4 large potatoes, boiled with their skin, then peeled and diced
1/2 small red onion, finely diced
6 eggs, hard-boiled, grated on box grater
1 pkg. peas and carrots, thawed
1/4 cup dill pickle, diced
1-1/2 cups mayonnaise
Salt and Pepper to taste
1 Tbsp. horseradish (optional)
Combine all ingredients in a large bowl. Mix in mayonnaise and add salt and pepper to taste.
This recipe was added to Full Plate Thursday @ Miz Helen’s Country Cottage
Definition: Comfort Food – Noun: “Food that is simply prepared and associated with a sense of home or contentment”. Psychological Studies: Comfort foods may be consumed to positively pique emotions, to relieve negative psychological affects or to increase positive feelings.
Comfort food favorite family recipes are filled with delicious flavors that say home as nothing else does. But re-creating those dishes isn’t always easy. Maybe it’s a unique technique, a subtle variation from the printed recipe or simply Mom’s loving touch. Spend some time with Mom capturing Mom’s tricks and tips, and you’ll have treasured recipes and memories to last a lifetime – and to pass on from generation to generation. I’m happy to share one of my family favorites at Thanksgiving. Nothing fancy about this stuffing, just plain good! My mom cooked very plain with not a lot of spice, but its our comfort food. The Challah bread is a slightly sweet, egg bread which I think gives richness to this stuffing.
Our last event had me craving this stuffing. Too early for Thanksgiving? Heck No! The stuffing is great with roast chicken or any meal. Have some Spicy Cranberry Relish on hand, sliced deli Turkey, add the stuffing and some gravy and you have the best sandwich!
Caramelized Onion Challah Stuffing
Ingredients:
1 lb. plain challah cut into l/2″ cubes
6 Tablespoons butter
2 large yellow onions, chopped
3 celery stalks, chopped
1 tsp. ground thyme (or to taste. I have used fresh thyme and dried thyme leaves, but it never tasted the same. Use sparingly as it is a strong flavor)
l/2 c. chopped fresh parsely
3-4 cups chicken stock
Salt and freshly ground black pepper
1 egg, beaten until blended.
I usually cut up my Challah bread 3 or 4 days in advance, spread out on a baking sheet and let dry. If you don’t have the time, you can easily toast the bread in the oven.
Preheat oven to 400.
Spread challah cubes in single layer in a large baking pan. Bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a large bowl. In a large, heavy frying pan over medium high heat, melt butter. When hot, add the onion and celery and cook, stirring occasionally until golden brown, about 20-25 minutes. Transfer onion and celery to bread cubes. Add stock( my mom always added warm stock), a little at a time until the bread is completely moistened, but not mushy. Add ground thyme, parsley and salt and pepper. I do not add the egg until I have the seasonings just right. Mix in egg and stir to combine.
Fill the cavities of the turkey with stuffing and truss.
This is a basic bread stuffing. Variations could include dried cranberries, chopped walnuts or pecans, granny smith apples – whatever your family enjoys! I did add some dried cranberries to two of the muffins to try. If I changed this recipe I would be shot!
Holiday Hint: Instead of baking remaining stuffing in a baking dish, try making “Stuffing Muffins”!
Butter 6 large or 12 standard muffin tins. Use an ice cream scoop to fill and mound up the stuffing in the muffin tins. Bake until set and crisp on top; 15-20 mins. Everyone gets their own individual crispy Stuffing Muffin!
Sometimes the end of the garden is better than the whole summer season! This recipe for Italian Green Tomato Pickles would be perfect for an antipasti platter.
6 to 8 large green tomatoes
2 Tbsp. salt
4 pieces marinated sun-dried tomatoes
2 large cloves garlic
1 handful fresh basil
1/4 to 1/2 crushed red pepper flakes (or to taste)
White Wine Vinegar
Extra Virgin Olive oil
Chop the tomatoes into about 1-inch pieces and place in a medium bowl. Sprinkle with salt and mix in thoroughly.
Cover with plastic wrap and refrigerate overnight.
The next day, place tomatoes in a strainer and rinse thoroughly.
Leave a few minutes to drain.
Place the sun-dried tomatoes, garlic, chili flakes and basil in a blender or food processor and pulse into a coarse paste.
Return tomatoes to mixing bowl; add paste mixture and toss together to coat tomatoes.
Pack into sterilized jars. Fill jars to within 1/2″ of the top.
Carefully pour in the white wine vinegar until it just covers the top of the tomatoes.
Gently pour a thin layer of the olive oil so it just covers the surface.
Seal the jars tight and store in a cool, dark place for one month.
A big chunk of crusty Italian bread, some Parma ham and a chilled glass of wine and
