TOMATO CHIPS

TOMATO CHIPS

The tomatoes....oh the tomatoes!  This time of year many people have so many tomatoes they are either looking for new and exciting ways to use them, canning or freezing them, or giving them away.
Olivia found an excellent way to make them into a crunchy, satisfying snack.

These tomato chips are seasoned and slowly dried in the oven.  Whether you are using a food dehydrator or your oven, you will want to be sure you have sufficient oil coating on the tomatoes or have sprayed with vegetable oil your dehydrator shelves so the tomatoes don't stick.  You don't want to end up with broken pieces that are hard to remove.

You want to end up with chips that are thoroughly dried and full of condensed tomato flavor.  They are very satisfying and a great way to keep the summer joy of ripe tomatoes going just a little bit longer.

CRISPY TOMATO CHIPS

Ingredients

• 6 cups thinly sliced beefsteak tomatoes
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 2 tablespoons fresh chopped parsley
• 2 tablespoons grated Parmesan cheese

Instructions

1. Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
2. Place slices without overlapping onto dehydrator shelves or a baking pan.
3. If you are baking preheat oven to 200 degrees F.
4. In a small bowl whisk together the remaining ingredients.
5. Sprinkle mixture over each slice.
6. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
7. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

SWEET BELL PEPPER SALAD
Olivia and I are both busy using everything our gardens are producing.  We are canning and freezing the abundance they produce this time of year.  One delicious food that seems to be doing quite well this year is the peppers.  This delicious and pleasing to the eye recipe came from www.lowcarbmaven.com and features peppers are a star ingredient.

If you have never tried fennel, you really should.  It is crisp, slightly sweet and blends well in this recipe with the sweetness of the mixed bell peppers and the onion.  The feta cheese adds a nice tangy bite and the dressing is simple but wonderfully seasoned with your favorite herbs.  Olivia and I are especially fond of using fresh basil, tarragon, and basil this time of year. 

When garden produce is at its peak like it is right now, you can experiment with making a variety of salads made from whatever you have.  It doesn't have to be on a bed of lettuce and can include just about anything you like.  Try this delightful recipe.  You will no doubt find the variety of flavors pleasing and the fresh crunch very satisfying.  Enjoy!
-Nanette

Sweet Bell Pepper Salad

Ingredients

• 1 pound mixed bell peppers, sliced
• 1 fennel bulb, sliced thinly
• 2 ounces onion, sliced thinly (if using strong onion, see note)*
• 2 oz feta cheese crumbled
• 1/2 tsp garlic, minced

Dressing (See note)

• 3 tbsp extra virgin olive oil
• 2 tbsp Champagne vinegar (or rice wine vinegar)
• 1/2 tsp Fines Herbs (or your favorite herbs: basil, parsley, tarragon, dill)
• 1/4 tsp salt
• 1 pinch pepper

Instructions

*If using strong onions, slice and soak the onions in 2 tbsp white vinegar and 1/4 cup of water for 10-15 minutes. Drain, then use.

1. Slice the vegetables and add to a medium - large serving bowl.
2. Mix ingredients for the dressing. Make sure to rub the fines herbs between your fingers or rub on your palm to break the up to release their flavor.
3. Toss and taste to adjust seasoning. Add the feta cheese and toss gently. Serve cold. NOTE: Tastes better if left to sit in the refrigerator for an hour before serving.
4. Serves 6 at 4.4g net carbs per serving.
5. NOTE: For an easier version, you can use your favorite oil and vinegar salad dressing instead of making your own.

MINT CHOCOLATE BROWNIES

MINT CHOCOLATE BROWNIES
If you are in need of a summertime picnic dessert or perhaps a sweet treat to put in the kids' lunches  as they head back to school, this yummy brownie does the trick.  Olivia found this recipe at www.wineandglue.com.  The mint in this recipe elevates it above the common, ordinary brownie.

This recipe is easy and something a little different to add to your bar cookie favorites.  If you want to go all out with a decadent dessert, try making a brownie sundae with vanilla ice cream and chocolate sauce or even mint chocolate chip ice cream.  It will have you coming back for more!
-Nanette

 

Mint Chocolate Brownies

Ingredients

• 1 box of fudgey brownie mix
• 2 cups powdered sugar
• 8 TBSPs of butter softened like almost melted
• 2 TBSPs milk
• dash of green food coloring
• 1 1/2 tsp mint extract
• 6 ounces semi-sweet chocolate chips
• 8 TBSPs of butter

Instructions

1. Bake up your brownies in a 9by 13 inch pan. Let cool in the refrigerator for a half hour (at least).
2. Combine the powdered sugar, milk, butter, green food coloring, and mint extract. Pour over the cooled brownies and smooth out with the back of a spoon. Refrigerate for another half hour.
3. Melt the chocolate chips in butter in the microwave or a small saucepan over medium-low heat. Pour over the chilled brownies & mint. Tip the pan to make it spread evenly. Pop back in the refrigerator to let it set, at least a half hour.
4. To make slicing easier, dip your knife into a hot glass of water and wipe off the excess water between each slice into the brownies.