Pepper Steak

A summer classic when the tomatoes are prime

Pepper Steak

Linda Holzheimer

  • 3 T. oil
  • 1 1/2 lbs flank or round steak cut into thin strips
  • 1 clove garlic, minced
  • 1/2 t. salt
  • dash pepper
  • 1/4 t. ginger
  • 1/4 t. sugar
  • 1/4 c. soy sauce
  • 2 green peppers cut into large chunks
  • 1 lb. fresh bean sprouts
  • 1 medium onion, sliced
  • 4 medium sized tomatoes, quartered
  • 2 T. cornstarch
  • 1 c. beef broth

Heat oil in wok or large frying pan.  Add meat, garlic, salt, pepper, ginger and sugar; stir-fry until beef is no longer pink.  Move meat from center of skillet; add soy sauce, green pepper and onion.  Cook, covered about 3 minutes.  Move food from center of wok and add tomatoes and bean sprouts; cook 3 more minutes.  Make a smooth mixture of cornstarch and broth; add to hot mixture.  Stir gently until thickened.  Service over hot white rice.

 

 

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BLT

BLTs are always good.  But BLTs in the summertime are awesome.

Tomatoes are the most important part and the tomatoes from our garden were perfect.
Fresh lettuce from our CSA.
Bacon is always good
Lots of mayo and lightly toasted Italian bread and…
perfection
add some chilled Rose and you have your perfect late August dinner

Tomato Jam

tomato jam on pita crackers

Our supply of tomatoes continues to occupy our kitchen window sill.  A friend at work gave me this recipe after we discussing all the different things we do with tomatoes.  It’s a nice easy way to use up the smaller ones that seem to be all that is left now…and is also very tasty.

our window sill tomatoes
lots of nice spices
the tomatoes as they started to cook. such a nice color.
about an hour and a half later

Tomato Jam

Meg Guncik – who got from New York Times

  • 1 ½ lb good ripe tomatoes (Roma are best), cored and coarsely chopped.
  • 1 cup sugar
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp fresh grated or minced ginger
  • 1 tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1 tsp. salt
  • 1 jalapeno or other pepper(s), stemmed, seeded and minced (or red pepper flakes or cayenne to taste)

1.         Combine all ingredients in a heavy saucepan.  Bring to boil over medium heat, stirring often.

2.         Reduce heat to simmer, stirring occasionally, until mixture has consistency of thick jam, @ 1 hour, 15 minutes.

3.         Taste and adjust seasoning, then cool and refrigerate until ready to use.  Will keep at least a week.

Meg’s notes:

My Roma tomatoes were so small, I didn’t bother to core them, but I did coarsely chop them.

I usually double this recipe and end up with 2-3 small/medium sized jars.

If you want, after cooking for the hour and 15 min, you can run the mixture through a strainer to get rid of any skins and/or cores.  I did not do that – I used an immersion blender and made it smooth that way.

A few times, I needed to cook it longer to continue to reduce it to the right thickness.

I think it keeps longer than a week.  It’s very good on melba toast or water crackers -it’s not necessarily a breakfast-type jam.

Pasta with Slow Roasted Cherry Tomatoes and Goat Cheese

check out the fresh snap peas from our garden too. yummmm.

The ingredients in the refrigerator last night led me to this simple and very tasty pasta recipe.  Roasted tomatoes are wonderful and the goat cheese made it nice and creamy.  Grace announced that this is now her favorite pasta.

roasting makes the tomatoes nice and sweet and flavorful

Below is the recipe that I followed pretty much as is except I cooked the tomatoes at 300 degrees for about an hour and they were perfect.  I also used a different kind of pasta and didn’t have too much basil yet so used a bit of parsley, basil and oregano from the garden.

Pasta with Slow Roasted Cherry Tomatoes and Goat Cheese

Sara Moulton, Sara Moulton Cooks at Home

Ingredients:

  • 2 pounds red and yellow cherry tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 pound penne
  • 6 ounces fresh goat cheese
  • 1 cup loosely packed fresh basil leaves, torn into pieces
  • Additional kosher salt and freshly ground black pepper

Directions

Preheat the oven to 250 degrees F.

Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese,basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.