Country Tart Recipes (2024)

I don't know who the first person was that decided that they just couldn't wait another minute for summer's first ripe tomato and subsequently dipped the tart tomatoes in breading before frying but, I confess, I've always thought this person was a genius. Of course, it is more likely that cooking unripe tomatoes arrived asan inventionof necessity but whatever it was, I admire and salute the ingenuity.

In my now cleaner lifestyle, fried tomatoes only make it to my plate on a rare occasion that I find myself in a Southern restaurant that knows how to properly cook up nature's bounty in bacon drippings. At home, I've developed this oven-fried recipe that hits the spot without causing one to loosen his belt.

INGREDIENTS:

2 large, firm, green tomatoes (approx 8 ounces each)
½ cup whole kernal cornmeal (not degermed)
½cup all purpose flour
½ cup cracker meal (or low sodium saltines crushed up)
1 tablespoon Old Bay® Seasoning
fresh ground peppercorns, to taste (I use 1/4 tsp)
1 cup milk*
1 egg, beaten*
1 tablespoon olive oil plus more for brusing/ misting

* Cultured buttermilk makes a nice wash and provides an extra bite of flavor; is you use buttermilk, eliminate egg and milk altogether.

EQUIPMENT:

2wide, shallow pans, I like to use two 10" cake pans
1 heavy-duty baking pan or jelly roll pan
heavy duty aluminum foil
oil mister or silicone pastry brush

1 - Preheat oven to 450 degrees. In the first shallow pan, create a wash by mixing together milk and egg.

2 - In the other pan, combine corn meal, flour, cracker meal, old bay and pepper.

3 - Prepare jelly roll pan by covering with foil and brushing with one tablespoon of olive oil.

4 - Slice tomatoes into 1/8-1/4" slices (thinner is better). You will need to cut the top part of the core out of the first slice from the top of the fruit.

5 - Place sliced tomatoes, 4-5 at a time, into wash. Pulling one piece out at a time, shake excess wash off of it and place it into dry breading mixture. Shake excess bre2ading back into pan and place breaded slice onto prepared jelly roll pan. Continue this process until each tomato has been coated.

6 - Brush the top of each tomato with olive oil or use mister to apply a light coat.

7 - Bake in oven for ten minutes and remove from oven. Using a turner, flip each slice over and return pan to oven for for another 8-10 minutes or until coating is crisp and fruit is tender. Serve immediately.

* Nutritional information created using ingredient compilation program and is based on a 2,000 calorie diet. Date is close but not exact.

My oldest tart awoke this morning stating that she could really use a bowl of oatmeal. With some local blueberries left in the fridge and a new, unopened jar of Vermont Grade B maple syrup, this is what we whipped up.

It was one of those fragrant breakfasts that beckoned everyone into the kitchen and away from Sunday morning cartoons without a formal invitation. I love oats because they are economical and full of heart-healthy soluble fiber. The kuzu root is a new ingredient in our house as it was sent to me by a friend but I've used it twice now and really like it. It makes a nice pudding and, well, pudding is just fun.

As an added bonus, breakfast was ready in under ten minutes this morning, but it can be made the night before fora cold breakfast or even a tasty after dinner dessert.

INGREDIENTS:

for OATS
1 cup rolled oats
1 3/4 cups water
1 tablespoon turbinado or raw sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

for PUDDING
2/3 cup 2% milk
3 tablespoons kuzu starch
3 tablespoons maple syrup, preferrably grade B
1 ½ teaspoons vanilla extract

toSERVE
1 cup blueberries
2 teaspoons turbinado sugar

1 - Prepare oatmeal: in a heavy 4-quart saucepan, combine oats, water, sugar, cinnamon and salt.Bring to boil,then reduce heat to medium and, stirring occasionally, cook for about five minutes.

2 - While oatmeal is cooking, begin pudding. In a small saucepan, mix together kuzu starch and cold milk.

3 - When starch has completely dissolved into milk, add maple syrup and vanilla extract. Place on stove top and heat, on high, until mixture has begun to thicken to desired consistancy. It will thicken more as it cools.

4 - Scoop oatmeal into four bowls, pushing to one side to leave a well for the pudding.

5 - Pour pudding into wells alongside oatmeal. Top with blueberries and, for added texture, sprinkle ½ teaspoon of turbinado over oatmeal side.

Serve immediately or cover and chill to serve cold. For an added treat, drizzle 1 teaspoon of half and half down the bowl, between the oats and pudding.

Recipe makes four servings. Nutritional Info per Serving:

Nutritional data created using ingredient compilation program for a 2,000 calorie diet and is deemed close but not exact.

When I was pregnant with my first daughter, I worked in an office downtown that was a quick walk to a Indian and Pakastani restaurant. At least four days per week, I ordered what the owner called Spinach Cheese Naan and his wife wouldbring me this delicious flatbread stuffed full of spinach, cheese and roasted coriander seeds. When I shared with my OB that I was craving these things, she remarked that my body was craving calcium and iron. When you see the stats below, you will see that I was getting all kinds of vitamins and minerals in this meal.

The restaurant closed several years ago and while there are several places where I can find Indian food, none of them carries Spinach Cheese Naan. After returning late last night from travel (which included a trip to a Trader Joe's since we have none locally) I wanted something quick and easy. I threw this together and, really, I was home again.

INGREDIENTS:

1 piece Trader Joe's Garlic Naan (Indian Flatbread)

1 ½ cups chopped, frozen spinach

38 grams sharp cheddar cheese, shredded (approximately 1/3 cup)

1 teaspoon coriander seed

2-3 black peppercorns, to taste

1 - Place chopped, frozen spinach in microwave safe bowl and cook on high for 3 - 4 minutes or until warm and liquid as "cooked off." If you need to, squeeze remaining liquid out of spinach with a paper towel.

2 - Place underside of Naan under broiler for about one minute or until crispy. Watch it so that it doesn't burn.

3 - Top Naan with Spinach and then cheese.

4 - Using mortar and pestal or spice grinder, smash together coriander and peppercorns. Sprinkle over cheese.

5 - Place under broiler until cheese has melted and spinach and uncovered bread are warm and slightly crisp. Watch constantly as this should take no more than a minute before it burns.

Makes one serving. Nutritional info per serving:

* Nutritional info created using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.

It's rare when I out-and-out take someone else's recipe for reposting but I happened across some baby bok choy at the market and was lacking inspiration for what to do with them. I really wasn't in the mood for Asian-inspired cuisine so this recipe called out to me. I reduced the fat and sodium content slightly by reducing olive oil and olives for green log purposes and I added a little white wine to compensate so that the bok choy would cook tender and recipe could retain depth offlavor. The addition of the lemon zest was also to compensate for flavor loss from reduction of oil.

Update May 2013, this is a fantastic dish and I have since made it repeatedly with other greens such as swiss chard, mustard greens and escarole. I have substituted capers or heart of palm slices for the olives or omitted them all together--each time with great results.

INGREDIENTS:

1tablespoon extra-virgin olive oil
2 large garlic cloves, finely chopped
2 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
1 teaspoonorange zest
1 teaspoonlemon zest
•3 pounds baby bok choy, each cut lengthwise into two pieces
1 pound tomatoes (3 medium), diced
4-5Kalamata olives, pitted and chopped (optional)
1/2 cup coarsely chopped flat-leaf parsley
1/4 cup dry white wine

1 - Heat olive oil, garlic, thyme, bay leaf, and zests in pan for about 30 seconds or until fragrant.

2 - Add bok choy, tomatoes and olives until bok choy has wilted, approximately 3-4 minutes, stirring occasionally.

3 - Add wine and continue to cook for another 1-2 minutes or until liquids have mostly evaporated and bok choy is tender.

4 - Discard bay leaf and stir in parsley. Serve. Original recipe suggests this is a "versatile side dish or, tossed over rice, light back-porch supper."

Recipe makes 6 servings. Nutritional info per serving:

* Nutritional data calculated using ingredient compilation program and is deemed close but notexact.

~ For One ~

It's late June and here in Maryland we had an early Spring thathas resulted in early blueberries. We've been eating them in, on and with just about everything for three weeks already.

Recently, somebody asked me what could be done with leftover, unseasoned quinoa. I usually cook a pot each week just to keep in the fridge for lunch or a quick dinner but today it cried out to me for breakfast.Vanilla puddingwas also on my mind sothis morning I married the two for a delicious breakfastthat really did the fresh blueberries proud.

With leftover quinoa in the fridge, this is ready in minutes to be eaten warm or you can allow it to cool in the refrigerator for a rice pudding consistancy.

INGREDIENTS:

2/3 cup 1 % or 2 % milk
1 tablespoon kuzu starch (or 2 teaspoons corn starch)
2 teaspoons turbinado (raw) sugar
1 teaspoon vanilla extract
2/3 cup cooked quinoa

1 - In saucepan, combine cold milk and kuzu starch. Stir until disolved.

2 - Add sugar and heat, slowly, stirring, until mixture has reduced by half and has begun to thicken.

3 - Add vanilla extract and mix well to combine.

4 - Add quinoa and mix together to heat through.

5 - Top with fresh blueberries and eat immediately or refrigerate and eat within a couple of days.

And just check out the nutritional stats! This will boost those green logs and keep you full for hours.

Recipe makes one serving. Per serving:

Nutritional Data calculated using ingredient compilation program and is deemed close but not exact.

Tired of tuna? So the story is told that I ate tuna salad sandwiches every single day of the third grade. While I just couldn’t tire of the stuff, my mother sure did. Nowadays we know that Tuna is a pelagic (deep water, long-lived) fish so it is something we should eat only once or twice per week due to mercury levels. But they are high in omega-3s and if eaten without lots of mayo, are a healthy, quick meal to pack. As a rule, I don’t promote a lot of low fat food products because of all of the processed fillers that are used in lowering fat. Neufchatel is a naturally lower fat version of cream cheese and packs some calcium into your sandwich to boot.

”Clean” Tuna Salad Sandwich

1 can chunk light tuna in water, drained well
¾ oz (approx. 1.5 tablespoons) Neufchatel Cheese (low fat cream cheese)
½ teaspoon Dijon mustard
1.5 ounces (approx. a handful) grape tomatoes, sliced in half
2 tablespoons celery, chopped
5 fresh basil leaves, cut into strips
Freshly ground black pepper, to taste
Bread of your choice (pictured: sandwich thin)

Bring to room temperature Neufchatel (or place in microwave for about 5-10 seconds). Mix in mustard, tuna, and all remaining ingredients. Place on bread and pack into cooler. This tastes best several hours after making so it’s perfect for a picnic! If you can spare the sodium, throw in some olives for a little added zip.

Yield: One Sandwich. Nutritional info per sandwich:

*Nutritional data calculated using nutritional compilation program and is deemed close but not exact.

This bar definitely brings to mind the question, "is this a granola bar or a candy bar?" Because it is a little high in fat due to the peanuts/peanut butter, that is a reasonable question, but since it is held together with pureed prunes and only a little honey, and it boasts the omega-3 fats with the addition of chia, has antioxiants found in the cocoa (and even the chips) and is full of both soluble and insoluble fibers (oats, prunes), this bar can easily be worked into a healthy lifestyle.

Because granola bars are so nutrient-dense, I use these as a meal replacement on a hectic on-the-go day or to nourish my body after a really intense workout. They are also great to keep in your pack for a day hike or throw them into the carbeforeyour next road trip.

INGREDIENTS:

2 cups old fashioned rolled oats (not quick cook)
1/2 cup dry roasted, unsalted peanuts, roughly chopped
1 tablespoon chia seeds
1 tablespoon white chia seeds
2 tablespoons cocoa powder, unsweetened
3/4 cup pitted prunes
6 tablespoons natural, peanut butter (no oil added)
3tablespoons raw honey
1.5 ounce of dark chocolate, 60 % cacao or higher, chopped into "chips"

ASSEMBLY INSTRUCTIONS:

1 – Peheat oven to 300 degrees. Meanwhile, line baking pan with two sheets of overlapped foil (see photo, below).

2 –Spread oats onto a baking sheet and toast for 3-5 minutes, stirring once or twice and watching carefully as to not burn. Set aside to cool.

3 – While oats are cooling, place prunes into the base of a food processor and puree until a thick paste has formed. You can also purchase prune puree in well stocked grocery and health food stores; if you do this, substitue 1/2 cup prune puree and omit this step. Set prune paste aside.

4 – In large bowl, combine oats, chopped peanuts, chia and cocoa powder.

5 – Using hands (it is helpful to have gloves here) workprune puree, almond butter and honey into oat mixture until well combined.

6 - Mix in chocolate chips.

7 - Press mixture into pan. Using an object with a flat bottom, press the mixture evenly and uniformly into pan. As shown in the photo below, I used the bottom of a small Kinetic Go Green Storage Container that I obtained from the NutriMirror store.

8- Place pan in preheated oven for 15-18 minutes or until warm and the surface has begun to shine slightly from the heat. The objective here is NOT to cook the bars, just to fuse the ingredietns together.

9- Allow to cool for 10 minutes in pan and then, using foil overhang, lift entire recipe out of pan in one piece. Score into eight even pieces and cool completely. Wrap in wax paper and store in larger container or zipper bag in the refrigerator until ready to eat or pack into your snack sack for the day.

~ Recipe makes 8 bars. ~

Nutritional data* per 1/8 of recipe:

*Nutritional data calculated using ingredient compilation program and is deemed close but not exact.

This bar is the result of manyweeks of contemplating what I could do to get my kids to enjoy a granola bar that wasn't full of honey or rice or corn syrups. I knew that myyoungestdaughter wasn't keen on the prune puree"adhesive" but Iwas really interested in keeping this healthy.Lying in bed one night, it occured to me that dates probably grind up much the same way as prunes but they are far more sweet.

This worked well andbecause dates are so sweet, I was able to reduce the honey by 2/3 from my original recipe. Dates are also high in fiber Here's to a healthy, nutrient-rich snack thatisgreatfor the child in each of us!

INGREDIENTS:

2 cups old fashioned rolled oats (not quick cook)
1/3 cup raw sunflower seeds
1/3 cup raw pepitas
1 tablespoon chia seeds
1 tablespoon white chia seeds (see note)
1 teaspoon cocoa powder, unsweetened
3/4 cup pitted dates (see note)
3 tablespoons almond butter
1tablespoons raw honey
2 teaspoons vanilla extract
1.5 ounce of dark chocolate, 60 % cacao or higher, chopped into "chips"

ASSEMBLY INSTRUCTIONS:

1 – Peheat oven to 300 degrees. Meanwhile, line baking pan with two sheets of overlapped foil (see photo, below).

2 –Spread oats onto a baking sheet and toast for 3-5 minutes, stirring once or twice and watching carefully as to not burn. Set aside to cool.

3 – While oats are cooling, placedates into the base of a food processor and puree until a thick paste has formed.If they are very dry, you may need to add 1-2 teaspoons of water; add a little at a time only using as much as is needed to form paste. Setaside.

4 – In large bowl, combine oats, sunflower seeds, pepitas, chia and cocoa powder.

5 – Using hands (it is helpful to have gloves here) workdate puree, almond butter and honey into oat mixture until well combined.

6 - Sprinkle vanilla over mix and work through thoroughly.

7 - Mix in chocolate chips.

8 - Press mixture into pan. Using an object with a flat bottom, press the mixture evenly and uniformly into pan. As shown in the photo below, I used the bottom of a small Kinetic Go Green Storage Container that I obtained from the NutriMirror store.

9- Place pan in preheated oven for 15-18 minutes or until warm and the surface has begun to shine slightly from the heat. The objective here is NOT to cook the bars, just to fuse the ingredietns together.

10- Allow to cool for 10 minutes in pan and then, using foil overhang, lift entire recipe out of pan in one piece. Score into eight even pieces and cool completely. Wrap in wax paper and store in larger container or zipper bag in the refrigerator until ready to eat or pack into your snack sack for the day.

~ Recipe makes 8 bars. ~

Nutritional data* per 1/8 of recipe:

*Nutritional data calculated using ingredient compilation program and is deemed close but not exact.

This is the first of the three chewy granola bar recipes that I developed, and it I was pleased with the results. In each of these, I worked very hard to keep from adding excessive amounts of added sugars so the binding in this one is ground prunes.

Adult tasters loved this bar; the children found it to be a bit on the tart side. Don't worry there are two child-friendly recipies that follow.

With sunflower seeds, pepitas (pumpkin seeds), chia and the prunes, these bars are a nutrition powerhouse that are a great energy source on the go. I like to have a half of one after an intense workout or perhaps a whole one, alongside an apple, for a busy-day lunch.Enjoy!

INGREDIENTS:
2 cups old fashioned rolled oats (not quick cook)
1/3 cup raw sunflower seeds
1/3 cup raw pepitas
1 tablespoon chia seeds
1 tablespoon white chia seeds (see note)
1/3 cup dried cherries
3/4 cup pitted prunes
3 tablespoons almond butter
3 tablespoons raw honey
2 teaspoons vanilla extract
1 ounce of dark chocolate, 60 % cacao or higher, chopped into "chips"

ASSEMBLY INSTRUCTIONS:

1 – Peheat oven to 300 degrees. Meanwhile, line baking pan with two sheets of overlapped foil (see photo, below).

2 –Spread oats onto a baking sheet and toast for 3-5 minutes, stirring once or twice and watching carefully as to not burn. Set aside to cool.

3 – While oats are cooling, place prunes into the base of a food processor and puree until a thick paste has formed. You can also purchase prune puree in well stocked grocery and health food stores; if you do this, substitue 1/2 cup prune puree and omit this step. Set prune paste aside.

4 – In large bowl, combine oats, sunflower seeds, pepitas, chia and cherries.

5 – Using hands (it is helpful to have gloves here) work prune puree, almond butter and honey into oat mixture until well combined.

6 - Sprinkle vanilla over mix and work through thoroughly.

7 - Mix in chocolate chips.

8 - Press mixture into pan. Using an object with a flat bottom, press the mixture evenly and uniformly into pan. As shown in the photo below, I used the bottom of a small Kinetic Go Green Storage Container that I obtained from the NutriMirror store.

9- Place pan in preheated oven for 15-18 minutes or until warm and the surface has begun to shine slightly from the heat. The objective here is NOT to cook the bars, just to fuse the ingredietns together.

10- Allow to cool for 10 minutes in pan and then, using foil overhang, lift entire recipe out of pan in one piece. Score into eight even pieces and cool completely. Wrap in wax paper and store in larger container or zipper bag in the refrigerator until ready to eat or pack into your snack sack for the day.

~ Recipe makes 8 bars. ~

Nutritional data* per 1/8 of recipe:

*Nutritional data calculated using ingredient compilation program and is deemed close but not exact.

I first experienced Lebanese cooking when I was in college just outside of Washington D.C. Having made friends with someone from Lebanon, he took me to a deli that served traditional Lebanese and Jordanian foods. I had never eaten tabouleh before nor had I ever seen parsley as much more than a garnish. Here, I found the salad consisted of mostly crisp parsley, fresh mint and spring onions, sprinkled with a little bulgur wheat in a dressing of lemon juice and olive oil. It was one of those first taste food experiences that I will always remember fondly.

Today, I live less than two hours from the capital but I am fairly certain there are few traditional Lebanese food offerings in my area. When I make it at home, my version replaces bulgur with red quinoa and with more grain than I recall in the original, plus the addition of garbanzos (chickpeas), it has been bulked up for the makings of a lunchtime main course or an hearty dinnertime side. The addition of flaxseed oil sneaks in some heart and brain-healthy omega-3s without compromising flavor.

INGREDIENTS:

1 3/4cup Quinoa, Red

1/3 cup Lemon Juice
1/4 cup extra virgin olive oil

2 tablespoon flaxseed Oil
1/4teaspoon Black Pepper
2 tablespoon lemon zest
1/3 cup fresh chives or green onions, chopped
1 1/2 cups parsley, fresh, roughly chopped
1 cup fresh mint, roughly chopped
20 grape tomatoes, sliced in half
1 1/2cups garbanzos or chicpeas, drained and rinced
1/3 cup feta cheese

1 – Prepare quinoa according to package directions. When thoroughly cooked, set aside and cool thoroughly.

2 – Make dressing by whisking together lemon juice, olive and flaxseed oils, lemon zest, ground pepper.

3 – In large bowl, toss quinoa, parsley, mint, green onions, tomatoes and chickpeas together.

4 – Stir in dressing and mix to thoroughly combine.

5 – Gently toss in feta being careful to not break up into little pieces.

6 – Chill in refrigerator for one to twenty-four hours before serving.

Nutritional info created using ingredient compilation program and is deemed close but not exact.