Cooking with tomato

Tomatoes may not be in season right now, but if you played your cards right with your garden, I do hope you canned a few jars of them.  If not, there are many varieties or organic, natural, or good brands out there from companies that sell whole, chopped, or diced tomatoes in a can or jar.

Tomatoes always give an added touch that some dishes are just missing.  A lot of dishes require some sort of tomato in the form of whole, paste or even cooked or diced and, tomatoes are one of the easiest foods to grow on your own. From growing them in a small apartment to a large garden layout in your backyard, tomatoes are really a great fruit to have on hand, and the added joy is if you grew them yourself   

Here are two very easy and quick recipes to try now with tomatoes that you grew or ones that you have purchased locally.

• Fish and Spinach Bake with Tomatoes
Makes 4 Servings

1 package frozen spinach , thawed (10 ounces)
1 Pound fish fillets, thawed (Talapia or similar.  Chicken may even be used in place of the fish.)
1 tsp. Cajun Seasoning (To taste)
1 LARGE TOMATO, SLICED (Or use canned tomatoes)
4 green onions, sliced

Squeeze out spinach and remove excess liquid from leaves.  Spread spinach in the bottom of a 9 x 13-inch baking dish and sprinkle with salt and pepper, to taste.

Arrange fish fillets over the spinach laid and sprinkle with Cajun seasoning, to taste.  

Cover with foil with a small slit in the top to allow for steam to escape and bake at 350 degrees for 20 minutes.  Remove foil and bake an additional 20 minutes until fish flakes with a fork.

• Easy Chili
Makes 8 cups

1 pound ground meat (your choice)
1 onion, chopped
2 tsp. chili powder
2 cans beans, 15 ounce cans (Pinto, black and kidney beans will work)
1 can tomato soup (10 ounces)
1 cup water

Brown the meat and onion in a skillet together and drain off excess fat.  Add chili powder and cook an additional 5 minutes, stirring in powder as you cook.

Add tomatoes, drained beans and soup.  Stir in water and simmer for about 30 -45 minutes on low heat.

Chili is ready to eat!


Eco-Tip:  If you get magazine subscriptions to your home, consider recycling them once you have read them.  Or consider donating them to a local library, clinic, or hospital   For this and other tips on going green visit, The Earth and Me Go Green.


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