Miz Chef

Cooking Up a Healthy Life


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Cherry Tomato Flatbread Focaccia

Summer is tomato season, and cherry tomatoes are some of the most beautiful to be had. There are so many things you can do with tomatoes, and like any Italian will tell you, one of the best ways is to put fresh tomatoes on pizza or focaccia.

I like to make my own personal focaccia using 8-inch flatbread rounds. With so few ingredients, the fat and calories are kept on the low side. And by using whole wheat flatbread, I’m upping the health factor. Yet it’s filling and satisfying.

This flatbread focaccia is so simple and quick to make, you can have it any night of the week. Pair it with a fruity white wine or a cider and you’ve made the perfect light summer meal.

 

Cherry Tomato Flatbread Focaccia

Makes 1 serving

1 (8-inch) whole wheat flatbread
1 cup cherry tomatoes, halved
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
Freshly ground black pepper
Herbs or seasonings of your choice (such as basil, oregano, cayenne)
2 tablespoons parmigiano

Toast the flatbread in the oven or toaster oven, just until it starts to firm up.Meanwhile, in a small bowl, combine the tomatoes, oil, salt, pepper, and herbs or seasonings, if using.Spread the tomato mixture over the flatbread. Sprinkle the parmigiano over the top. Put it back in the oven and toast until tomatoes soften and bread is fully toasted, 2 to 4 minutes. Cut in half or quarters. Enjoy!


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Chilean Tomato and Sweet Onion Salad

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One of the best things about summer is all the beautiful, luscious tomatoes that become available. So this is the season for tomato salads. It’s almost not even worth it to make tomato salad any other time of the year.

This is a simple Chilean version, which gets a bit of a kick from minced Serrano or jalapeno pepper. But if you like, you can omit it. Choose any tomatoes you like—there are so many options this time of year! Heirloom varieties make a stunning salad, but good old beefsteak tomatoes do better than fine. Continue reading


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Fried Green Tomatoes at the Whet-Your-Whistle Bar

IMG_5525Yeah, that would be MY bar. It’s a cart in the corner of my dining room loaded up with various alcoholic delights. Don’t judge me.IMG_5509

Anyway, we hit a little cool snap here last week on the East Coast and suddenly people with gardens found themselves having to make some quick decisions about their remaining vegetables. My parents still had a garden full of tomatoes that had to be taken in.

There’s no better opportunity to make fried green tomatoes.

Although fried green tomatoes are associated with the American South, according to an article on Smithsonian.com and this article from Bon Appetit, they’re actually from the North and Midwest, possibly of Ashkenazi Jewish origins. But the use of cornmeal is probably a Southern contribution to the dish, and I think that the flavor and texture of the cornmeal are what makes the tomatoes so tasty and unique.

Fried green tomatoes are really easy to make and can be flavored with whatever spices you like.

Enjoy!

Fried Green Tomatoes

1½ pounds green tomatoes
1 medium egg
2 teaspoons milk (any kind)
¾ cup cornmeal
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon kosher salt

freshly ground pepper to taste
Coconut oil

Line a large plate with paper towels and place it by the stove.

Slice the tomatoes into ½-inch-thick slices.IMG_5512Beat the egg with the milk in a medium bowl. Combine the cornmeal, garlic powder, paprika, salt, and pepper on platter. Place a few of the tomato slices in the egg and coat both sides. Then put them in the cornmeal and coat both sides.IMG_5517Heat about ½ inch oil. Gently shake off excess cornmeal from the tomato slices and place them in the oil. Fry, flipping them over once, until golden brown on both sides, about 3 or 4 minutes per side. Transfer to the paper towels.

Repeat with the remaining tomatoes. Replenish the oil in the pan as needed.

Serve with a creamy dressing, sour cream, or salsa.

Makes 6 to 8 servings.

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Tomato-y White Beans

IMG_5305Sometimes you go through your pantry or refrigerator and see a bunch of stuff that you know you have to use or it will go bad. It’s been that way with me and all of these dried beans I realized I had. And since it’s summer, I also find myself with a steady influx of tomatoes.IMG_5298

I’m a whiz at utilitarian cooking. And I say that because it really doesn’t take much to be a whiz at utilitarian cooking. You basically just throw a bunch of stuff you have together and that’s it. And, usually, it works out better than any pre-meditated, planned, plotted, and plated dish you can conjure.

Okay, sometimes it doesn’t work out, but it usually does. I wouldn’t tell you about the stuff that doesn’t work out, anyway.

So, I cooked up a mess of Great Northern beans, added some fresh tomatoes from my mother’s garden, and got this: tomato-y white beans. It’s really simple, so I hope you give it a try.

Tomato-y White Beans

Makes about 6 servings.

1½ cups dried Great Northern beans
2 bay leaves
4 large garlic cloves
½ large onion, sliced
2 teaspoons kosher salt
2 teaspoons olive oil
¼ cup white wine
3 or 4 medium tomatoes, seeded and chopped
Freshly ground black pepper
1/2 cup vegetable broth
Fresh herbs (whatever you have available)

Place the beans in a bowl and cover with water by about 3 inches. Cover and soak overnight.IMG_5297The next day, drain the beans and place them in a medium pot. Add water to cover by about 2 inches. Add the bay leaves. Smash two of the garlic cloves and add them to the pot, along with half the onion, and 1 teaspoon of the salt. Bring to a boil. Lower the heat to low; partially cover the pot, and simmer until the beans are tender but still firm, about 45 minutes.IMG_5299Drain the beans in a colander and remove the bay leaves and garlic and discard. Finely chop the rest of the garlic.IMG_5300Heat the oil, in a wide pan. Add the rest of the onion and cook until translucent. Add the garlic and sauté one more minute. Add the wine and let it cook until it’s evaporated. Add the tomatoes, the rest of the salt, pepper and sauté 5 minutes.IMG_5302Add the beans, broth, and herbs (I had basil, savory, and parsley), and cook for about 5 minutes, or until it thickens.IMG_5303IMG_5304You’re ready to eat. Have it over rice, pasta, or with crusty bread. IMG_5306