Not-So-Cherry Cherry Tomato Jam

CherTomFIN3

So, you know when you go to Costco and get that HUGE clamshell of cherry tomatoes, and you tell yourself – Oh! I’ll eat all of them. They look so good! I’ll have some every day!  
Only a week later they look like this?

CherryTomOLDOr, maybe you have a neighbor who went to Market on the Move and brought you four pints of them? (Because you have the best neighbors ever!)

CherTomSTILL2

 

What to do, what to do? Soooo many cherry tomatoes. Some a little on the sad side. Well at our house, that means cherry tomato jam.  

This stuff is like grown-up ketchup – it goes on everything.  On a sliced baquette with some goat cheese. On a pork chop. On a ham and cheese scone. On a bacon sandwich. Everything, I tells ya.

I make mine with the toms, some grated onion and sliced shallot, thyme, sugar, balsamic vinegar, worcestershire, garlic and olive oil.

All the bits...
All the bits…

 Since these were M-O-M cherry tomatoes, and most likely not organic, I gave them two good washes with soapy hot vinegar water.

IMGP2749Anybody with a split skin, I tossed.  (Hello? Hot soapy vinegar water?)  Next, slice the toms in half. These aren’t cranberries – they don’t automatically pop when they’re done. Trust me, I’ve tried.  You get stuck trying to mash them at the end and it’s a pain. Plus, this way you can inspect each one.

CherTomSLICE

Throw them in the pot and simmer on low for a couple hours. I actually wound up having to add some tomato paste to mine. It *is*January, they weren’t exactly chock full of tasty tomato-loids.

CherTomPOT

 

You can can it at this point. Or freeze it. Or just toss it in the fridge for up to a few weeks. I’ve been known to make a mini batch of these when I’ve got a partial pint mummifying on the counter.

I tried to use less sugar this time, and it did not set up – it’s like a thick tomato jam sauce type thing. But still *very* tasty. Just not as pretty. And, unfortunately, I’ve promised some to friends so hello, cooking shame. Haven’t seen you in like…a day.

So tasty!
So tasty!

Alright – moral of the story? Never throw away ageing cherry tomatoes again!

 

Cherry Tomato Jam, Not-So-Cherry
Serves 56
Sweet and tangy with thyme, vinegar and mild onion. Yum!
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Prep Time
30 min
Cook Time
2 hr
Prep Time
30 min
Cook Time
2 hr
42 calories
8 g
0 g
1 g
0 g
0 g
45 g
2 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
45g
Servings
56
Amount Per Serving
Calories 42
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 8g
Protein 0g
Vitamin A
4%
Vitamin C
6%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 pints cherry tomatoes (about 1.25 #), superwashed and halved
  2. 2 c. sugar *
  3. 2 c. water
  4. 2 Tbsp tomato paste
  5. 1/3 c. grated onion
  6. 1 medium shallot, sliced in to thin rings
  7. 3 cloves garlic, minced
  8. 1/4 c. (4 glugs) of good olive oil
  9. 1 Tbsp. wocestershire sauce (you know you can get anchovy-free vegetarian sauce, right?)
  10. 1/8 c. balsamic vinegar
Instructions
  1. Wash and halve the toms.
  2. Throw everything in a large pot and simmer on low for two or so hours.
  3. Can it or freeze it.
Notes
  1. This made seven half-pints.
  2. You may want to add a touch more balsamic if you are freezing. Because I canned mine, I put two teaspoons of cider vinegar in each jar before filling it.
  3. You should double the sugar if you'd like a more jam-like consistency.
beta
calories
42
fat
1g
protein
0g
carbs
8g
more
Bucket of Yum http://bucketofyum.com/

Sweet Potato Kale Skillet with Chicken, Garlic & Onion

No process shots this week, kids. Just the final product – this is a planned over.  When chicken breasts are on sale for 99 cents a pound, I always buy a big pack and roast them, then dice them and freeze them for quick meals through the week. 

 ChicKale2MED

This dish features beautiful kale – they way it is best. Sautéd with garlic, served with a touch of balsamic vinegar.  Not puréed in to some hipster smoothie like a hamster shat in your glass, or baked to a chip that looks and tastes like the shit petrified in your fridge for six months.  No, this is luscious, tender but firm, sweet and slightly bitter.  A fantastic foil for the melting sweetness of the onion and potato. Yum!

ChicKale3

 

Sweet Potato Kale Skillet with Chicken
Serves 2
Quick planned overs - sweet potato and onion sauteed with kale, garlic and chicken. Served with a nice balsamic vinegar.
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Cook Time
20 min
Cook Time
20 min
272 calories
18 g
37 g
15 g
17 g
2 g
274 g
347 g
4 g
0 g
12 g
Nutrition Facts
Serving Size
274g
Servings
2
Amount Per Serving
Calories 272
Calories from Fat 134
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 37mg
12%
Sodium 347mg
14%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
10%
Sugars 4g
Protein 17g
Vitamin A
185%
Vitamin C
9%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2Tbsp olive oil
  2. 1/2 medium white onion, sliced in crescent moons
  3. 3 minced cloves of garlic
  4. 1 large roasted sweet potato, cubed
  5. 1 large cooked chicken breast, cubed
  6. 1 small bunch of kale, chopped
  7. 1 c. chicken broth
  8. S&P
Instructions
  1. First, roast the sweet potato. Pierce it a couple times and roll it up in sheet of wax paper, twisting the ends. Cook it in the microwave for 7-8 minutes. Get the rest of your mis en place done while it cooks. Let it cool for a couple minutes, then peel and cube it. It will be HOT, be careful. And it doesn't have to be 100% done because it's going to cook in the pan with the kale.
  2. Heat the olive oil in a large nonstick skillet.
  3. Add the onions and stir over medium high for a couple minutes until they're halfway translucent. Add the cubed sweet potato and chicken, toss to coat with the oil and onion. Lay all the kale on top, and sprinkle the garlic over the kale. S&P. Reduce the heat to low, pour in the chicken broth and cover.
  4. Cook about 20 minutes, until the kale is what you consider done. Check after 10 if you like it still mostly raw.
  5. Serve with a sprinkling of good balsamic vinegar and a grind or two more of the black pepper.
Notes
  1. You could totally make this with rotisserie chicken, or even those frozen cooked chicken breasts, but I would leave out the salt and use 2/3 c stock and 1/3 c water. You can always add more salt at the end if needed.
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calories
272
fat
15g
protein
17g
carbs
18g
more
Bucket of Yum http://bucketofyum.com/

Ratatouille au tofu

Our neighbors went to Market on the Move and brought us this beautiful eggplant. And peppers. And squash. 

aubergine et basilique
aubergine et basilique

 

It’s “Meat-Free Monday” at our house. And, honestly at this trail-end of the holiday season if I see one more damn cookie or chocolate-covered-whatever, I think I’m going to explode.  So a ratatouille sounds just right. Fast and warm, full of yummy vegetables. Easy to make. Thanks to our neighbor’s generosity, now all the ingredients are on hand:

Some diced canned tomatoes (lighten up, purists, it’s December),

RatIngred2SQ

 

Basil, tomato paste, olive oil and garlic,
RatCondSQ

some cubed extra-firm organic tofu,

RatTofuSQ

 

onion, bell pepper, zucchini and the eggplant,

RatIngredSQ

 Put them together, and bam! So long, seasonal overindulgences.  Kiss my tofu.
Rat1SQ

Ratatouille au tofu
Serves 4
Fast and savoury. A southern French vegetable dish with the added lean protein of tofu.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
197 calories
20 g
0 g
11 g
10 g
1 g
449 g
115 g
11 g
0 g
8 g
Nutrition Facts
Serving Size
449g
Servings
4
Amount Per Serving
Calories 197
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 115mg
5%
Total Carbohydrates 20g
7%
Dietary Fiber 8g
33%
Sugars 11g
Protein 10g
Vitamin A
21%
Vitamin C
102%
Calcium
19%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 white onion, diced
  2. 2 Tbsp olive oil
  3. 2 minced gloves of garlic
  4. 1 Tbsp tomato paste
  5. 3 med. zucchini, diced
  6. 1 small bell pepper, diced
  7. 1 small eggplant, diced
  8. 1/2 lb extra firm tofu, diced
  9. 1 14.5 oz can diced tomatoes, or 3 roma tomatoes, seeded and diced
  10. 1 Tbsp. basil leaf chiffonade
Instructions
  1. Heat a large nonstick skillet. Add the olive oil, saute the onion for a minute or two. Add the garlic and tomato paste, and saute for a minute or two. Add the rest of the diced vegetables and tofu, and saute for a minute or two. Add in the diced tomatoes and basil, stir. Cover and simmer on low for 20-30 minutes.
Notes
  1. Serve with rice. Or pasta. Or by itself with a good crusty loaf.
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calories
197
fat
11g
protein
10g
carbs
20g
more
Bucket of Yum http://bucketofyum.com/