Baked Green Tomatoes

Kit: Fried Green Tomatoes by Kim’s Scrappin’, font: j.d.
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My best friend made Fried Green Tomatoes for my family when she was visiting from Missouri. They were wonderful, but I almost choked watching her put the oil in the pan, over half a bottle! There had to be a way to get that flavor without all that added calories and cholesterol!

Here is my healthier version of an old favorite! (Now I can have them more often!)


Baked Green Tomatoes

2 medium to large green tomatoes, sliced
1 egg
1 cup seasoned bread crumbs
OR
1 cup cornmeal
cooking spray

Heat oven or toaster oven to 450º F

Spray cookie sheet with cooking spray.

Dip tomato slices, one at a time, in egg and coat with bread crumbs or corn meal. Place on cookie sheet and put in oven.

Bake for abut 30 minutes or until the tomatoes are a light golden color.

Salt to taste. Serve with ranch dressing or sour cream.

Originally posted at The Chronicles of Nani and The DSO Color Challenge August 2008

Creamy Carrot Soup

What a wonderful veggie the carrot is! I have found in the Davlicious test kitchen that carrots adapt to both vegetable and potato or squash preparations. This recipe incorporates the texture of a cream of potato soup with the delicate seasoning of vegetable soup and a character that’s all carrot! I’ve had it as a warm winter soup and chilled in the summer and it’s spectacular both ways!


Creamy Carrot Soup

Ingredients:
1 medium onion, diced
1 TBS olive oil
2 tsp dried basil
1 can chicken broth (vegetable broth can be substituted)
2 cups baby carrots or carrot chunks
3/4 cup skim or low-fat milk
ground black and white pepper to taste

In a sauce pan on medium-high heat, sauté onions in olive oil until soft. Mix in basil and stir until fragrant. Add chicken broth and carrots. Bring to a boil and reduce heat to medium-low. Cover and let cook until carrots are very soft.

Uncover, remove from heat and allow to cool until steam is no longer rising when stirred. Put contents of whole pan into a blender and mill until all of the carrots are ground. Slowly blend in milk.

Return to stove on low heat, stirring constantly. Garnish with basil sprinkled on top and serve with a Hawaiian roll.

Makes 2 servings, About 250 calories, with one roll

Originally posted at The Chronicles of Nani May 2008

Mustard Tomatoes

This was a recipe lift in 1965! My parents fell in love with this simple and popular favorite in France on their honeymoon. The newlyweds were able to talk the waiter into sharing a few tips and they brought this recipe home as a souvenir that became a family favorite, especially with Dad's garden-fresh tomatoes!

Mustard Tomatoes

One large tomato, sliced
2 TBS olive oil
1 TBS vinegar
1-2 TBS regular yellow or dijon mustard
salt and pepper to take
3 TBS fresh snipped parsley

Arrange tomato slices on a serving plate.

Mix olive oil, vinegar, mustard, salt and pepper im a small bowl. Pour over tomato slices. Generously sprinkle fresh parsley on top.


Originally posted at Simply Davine October 2007

Veggie Pancakes

Veggie Pancakes

Serves 1-2 people

1 medium potato
1/2 large carrot (or 6 baby carrots)
3" piece of medium sized zucchini
1 TBS flour
1 TBS fresh minced parsley
1 TBS chopped onion
1/4 cup egg substitute
3/4 tsp olive oil
1/4 tsp salt
1/4 tsp fresh ground pepper

preheat oven to 450º F

Grate potato, carrot and zucchini. Place in a clean cloth napkin to use as a sieve. Squeeze out as much excess liquid as possible.

Mix the sieved vegetables with the other ingredients in a bowl.

Spoon mixture onto a baking sheet sprayed with cooking spray in mounds about 2" across about 1" apart.

Bake at 450 for 6-8 minutes. Take out and flip the pancakes to the other side. Return to oven and bake another 6-8 minutes, until golden brown.

Serve with sour cream, apple sauce or apple butter.

Makes 6 pancakes or 2 servings at 122 calories a serving.

Originally posted at Simply Davine October 2005

Tzadziki Slaw

Tzadziki Slaw

1 cup shredded carrots
1 cup diced tomatoes
3 TBS prepared Tzadziki sauce

Mix carrots and tomatoes in a medium bowl. Fold in Tzadziki sauce

Season with salt and pepper to taste if desired.

Can be served immediately. Best if refrigerated over night.

serves 2


Originally posted at Simply Davine March 2005

Oven Roasted Vidalia Onions

Oven Roasted Vidalia Onions

4 small to medium Vidalia Onions
1 TBS butter or margarine

Clean onions removing all but outer layer of skin. Cut end off.

Position Onions in a 9'x9" baking pan. add 1/4" to 1/2" water to pan. Add butter to water.

Bake in a 350º oven for about 40 minutes or until cooked though and slightly caramelized.

Serve with sour cream.

Originally posted at Simply Davine March 2004

Fast and Fancy Green Beans

Fast and Fancy Green Beans

1 can green beans
1 medium onion, sliced thin
1/4 cup margarine
salt and pepper to taste

In a microwave safe bowl, place the green beans in the bottom and cover with the onions. Put the margarine, salt and pepper on top.

Microwave on high for about two minutes, until the onions are translucent. Remove and serve!

Originally posted at Simply Davine February 2004

Veggie Bundles

I’ve prepared this vegetable dish for holiday meals many times. It’s not only tasty but it just has a “holiday look”

Veggie Bundles

1/2 lb. fresh green beans
2 large carrots
1 zucchini
1 yellow squash
4 TBS butter or margarine
1/2 tsp garlic powder
1/2 tsp parsley
salt and pepper to taste

Rinse and snap ends off of green beans. Peel and cut the carrots into thin sticks about the thickness and length of the green beans.

Cut the zucchini and the yellow squash into rings, about 1/2 - 3/4 inches long. Use a knife to scoop out the center of the ring, being careful not to break the ring.

Slide the carrot stick or green beans (or a combination) into the rings until they are filled snugly, but not to the point of splitting the squash rings. repeat this with the remaining vegetables, arranging the color combinations as you like.

Place the bundle in a steamer and steam the bundles according to the manufacturer's directions for the carrots. You can also place the bundles in a pot with a lid and about an inch of water. Cook on medium-high heat until the vegetables are crisp-tender and bright in color.

While the vegetables are steaming, mix the butter or margarine, garlic. parsley. salt and pepper in a cup and microwave until butter is melted. Stir the spices into the butter.

When the vegetables are done, place the bundles on a a serving plate and drizzle them with the garlic butter.

Originally posted at Simply Davine December 2002