Thursday, September 22, 2011

Seeing Red

The tomatoes are finally ready. It seems like it's been a very late year for tomatoes but lately every time I go into my garden I'm seeing tons of red fruit. So far we've picked 15 lbs of tomatoes and more are coming. So far I've not been able to do much with them. Usually I freeze them but my freezer is already packed full with berries, zucchini, peas and beans. So I think tomorrow I'm going to have to do some canning. I think I'll make some Soule-Sa from Rhythm of the Family and I've been meaning to try the Ketchup recipe from Well Preserved.
This year we planted some Romas, Beef Steaks, a Patio tomato and a heritage variety. So far the heritage and the beef steaks seem to be doing the best but the Roma is packed with green tomatoes so it is just a matter of time before we are overwhelmed with Roma's. I'm just hoping that the rainy weather we have been having doesn't cause them to rot. I've been picking them a little under-ripe to try to prevent loosing a bunch of them to rotting.
What do you do with your tomatoes?

Friday, September 9, 2011

Recipe: Shrimp and Zucchini Tostadas

We are desperately trying to use up all this zucchini so this was a recipe I found on foodgawker and altered to suit our tastes. It is so yummy and uses a whole zucchini each time I make it. It is a light summer dish. Enjoy!

You will need:
4 flour tortillas
olive oil
1 1/2 cups of shredded extra old cheddar cheese
1 clove of garlic, minced
2 medium or 1 large zucchini, quartered lengthwise and then thinly sliced
Sea salt and ground pepper
1 lb large peeled deveined shrimp
1 tbsp fresh lime juice
Baja mayo

Preheat your oven to 425 degrees. Lay tortillas on a baking sheet. Brush with olive oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp.
In a frying pan heat 1 tbsp of olive oil over medium heat. Add garlic and zucchini and season with salt and pepper. Cook for 2-4 minutes or until zucchini is tender. Add shrimp and cook. Stirring frequently until the shrimp are opaque. Stir in lime juice. Spoon shrimp mixture onto the prepared tortillas. Serve hot with baja mayo and cilantro.

Baja Mayo

You will need:
1/4 cup plain yogurt
1/4 cup mayo (we use Vegannaise)
2 tsp lime juice
pinch of salt
1 tsp hot sauce
2 tsp chili powder

In a bowl combine all ingredients. Adjust to taste. Serve chilled.