I'm In The Mood For Orange

My husband, Jerry grew up in Southern California; he was a surfer boy with long white blond hair. At his parents home they had a few orange trees in the back yard and Jerry would go out and pick some in the morning so his mom could make fresh squeezed orange juice for breakfast. I don't think you can get any fresher than that. Back in the 50's S. CA was packed with orange groves all over the county. These days, you hardly ever see any orange groves in S. CA; the fruit of choice seems to be grapes for wine. Jerry and his friends on the weekends would go surfing in San Diego or La Jolla, spending all day on their boards. On the way back home, they would stop on the side of the road and pick a few oranges that had fallen in those groves. I'm sure the owners didn't appreciate it, but boys will be boys!

I enjoy peeling an orange and taking that first sweet bite and having the juice dribble down your arm, especially when it's picked right from the tree. My aunt Eve, also from S. CA had orange trees in her yard and when we would visit her in the summer she would make wonderful orange sherbet that we would eat in the evening on the deck listening to the creek that ran through her property. I still love orange sherbet to this day.

Oranges are loaded with vitamin C and of course taste fantastic and sweet. Oranges originated in Southeast Asia. Oranges are also known as a "Chinese Apple". The varieties of oranges are Blood oranges, with a lovely dark burgundy juice and center that were first discovered and cultivated in 15th century Sicily. Seville Marmalade is made using the blood orange and is simply heavenly tasting. Navel orange; in 1820 a single mutation in an orchard of sweet oranges planted in a monastery in Brazil yielded the navel orange. The navel orange is also known as the Washington, Riverside and Bahia orange. The Persian orange, introduced in 11th century Italy as a bitter orange that was eventually crossed with other oranges to create a sweet orange. And finally, the Valencia orange is a late season bloomer and its sweet juice is used in producing orange juice.

One of my favorite combinations is orange and chocolate, whoever first put those two together was genius. Orange takes on a worldly note when it's paired with dark chocolate.

The King sat in his private garden in the shade of a potted orange tree,

the leaves splashed with brilliant yellow... Harold MacGrath 1871-1932

I hope you enjoy the recipes listed below.

Orange Pecan Refrigerator Cookies - comes from a 1957 cookbook

1 cup shortening - if you want you can replace shortening with butter
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg, beaten
1 Tbl. orange zest
2 Tbl. fresh orange juice
2 3/4 cups all purpose flour
1/4 tsp. baking soda
1 tsp. salt
1/2 cup pecans, finely chopped
Chocolate for dipping (optional)

Cream shortening; add both sugars and cream until light and fluffy. Add egg, orange zest and juice and beat thoroughly. Next, add dry sifted ingredients and mix in nuts. Shape mixture into a log 2-inch round and wrap in waxed paper. Refrigerate for 4 hours. Slice into 1/4-inch rounds and bake at 350 degrees for 10 minutes or until lightly browned. Remove to cooling rack. Melt chocolate and dip a portion into chocolate, remove to rack.

Orange Chocolate Bars (love these very rich bars)

3 cups chocolate sandwich cookie crumbs
1/2 cup butter, melted
2 1/2 lbs. cream cheese, softened which equal 5 (8 oz.) packages
1 cup sugar
3 Tbl. all purpose flour
1 cup sour cream
zest of 1 orange
2 Tbl. fresh orange juice
4 eggs
1/2 cup orange marmalade (good quality)
12 oz. dark chocolate, cut into small pieces
2 Tbl. butter
2 Tbl. sugar
1 cup whipping cream

Preheat oven to 325 degrees. Lightly grease a 9x13 pan. Crush cookies in food processor while machine is running drizzle in melted butter. Press crumbs into prepared pan. Set aside. In bowl of electric mixer combine cream cheese and sugar, add flour, orange zest and juice, mix well, then mix in sour cream. Add eggs one at a time until well combined. Pour into prepared pan. Drop tablespoonfuls of marmalade over cheesecake mixture. Take a spoon and evenly spread over batter. Bake for 40 to 55 minutes or until just set and middle is still wiggly. Remove from oven and place on cooling rack to cool completely. Cover and refrigerate at least 4 hours or overnight.

Place chocolate into stainless bowl. Gently heat cream, butter and sugar in a heavy saucepan. Stir until sugar dissolves and bring to a boil. Pour mixture over chocolate in bowl. Cover with plastic wrap and allow to sit for 5 minutes. Stir until smooth. Cool to room temperature. Remove cheesecake from frig and spread chocolate mixture evenly over cheesecake. Refrigerate until chocolate is firm. Cut into bars and serve. YUMMMMM.....

Orange Cranberry Muffins

2 cups all purpose flour
1/2 cup sugar
1/2 cup light brown sugar, packed
2 tsp. baking powder
1/2 tsp. salt
zest of 1 orange
1 egg
4 Tbl. butter, melted
1 cup whole milk
1/2 cup fresh orange juice
1 1/2 cups fresh cranberries
1 cup pecans, lightly toasted and chopped

Preheat oven to 375 degrees. Grease muffins cups with cooking spray or use paper muffins liners. In a bowl, whisk flour, sugars, baking powder, salt and zest. In another bowl, whisk together the egg, milk, melted butter, and orange juice. Add to the dry ingredients; stirring just until moistened. Remember do not overmix or muffins will be tough. Fold in cranberries and nuts. Spoon batter into muffin cup 3/4 full. Bake about 20 to 25 minutes.

Sweet Orange Butter (great on muffins)

1 stick of butter, softened
2 Tbl. powdered sugar
zest of 1 orange
2 Tbl. fresh orange juice

Place all into small bowl and beat with mixer until well blended. We used to go to a Mexican restaurant in Seattle that served the best homemade flour tortillas. They were small, soft puffy wonderful tortillas and they always served a ramekin of orange butter with them. For orange butter with tortillas, don't add the powdered sugar.

Asian Orange Chicken

4 chicken breasts, boneless & skinless
2 cups all purpose flour

Marinade
1/2 cup fresh orange juice
3 garlic cloves, minced
2 Tbl. orange zest
1 Tbl. fresh ginger, peeled and minced
1/2 cup rice vinegar
2 Tbl. soy sauce
salt and freshly ground black pepper

Orange Sauce
reserved marinade
2 red chili peppers
1 cup sugar
1/2 cup fresh orange juice
3 tsp. cornstarch
3 scallions, chopped including green part
Canola oil (for frying)
1/4 cup cilantro chopped (garnish)
2 scallions, chopped including green part (garnish)
1 Tbl. toasted sesame seeds

Cut chicken breasts into 1-inch pieces. Place all marinade ingredients into plastic container with lid, whisk well, add chicken breasts, cover and refrigerate for 2 to 4 hours, shaking container occasionally. Remove chicken from marinade (retain marinade) and let drain in colander. Place flour mixture into ziplock bag, add chicken and shake to coat chicken. Heat oil in deep sided pan to 375 degrees. In batches, add chicken to hot oil and cook until golden browned and done, remove to paper towels to drain, continue cooking chicken.

Mix cornstarch with orange juice. In another saute pan, add marinade and all other sauce ingredients cooking until thickened. Add chicken to pan and cook for about 1 minute. Remove chicken to platter and sprinkle with toasted sesame seeds, scallions and cilantro. Serve with steamed white or brown rice and orange asparagus (see recipe below).

Julia's Mediterranean Cod with Orange and Tomatoes

2 Tbl. olive oil
1 yellow onion, thinly sliced
1/2 red bell pepper, sliced thinly
1/2 yellow bell pepper, sliced thinly
1 garlic clove, minced
1 cup green olives, pitted
2 Tbl. capers, drained and rinsed
4 Tbl. fresh orange zest
3 oranges, peeled and sectioned
1 (28 oz) can diced tomatoes, do not drain
salt and freshly ground black pepper
4 lbs. fresh cod fillets, cut into 3-inch pieces
1/4 cup fresh dill chopped

Heat oil in large saute pan and add onions, saute until softened, add peppers and garlic and cook 2 more minutes. Add olives, zest, orange segments, tomatoes, capers, season with salt and pepper. Cover and simmer for 15 minutes. Add the fish to pan and spoon over sauce. Cover and cook for approximately 7 minutes or until fish is cooked. Taste and adjust seasonings, sprinkle with fresh dill. Place on platter and serve with crusty bread to dip up sauce. A nice light salad would be nice too.

Moist Orange Cake

3 cups cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups butter, room temp
2 Tbl. poppy seeds
1/4 cup milk
1 3/4 cups sugar
4 eggs
2 Tbl. orange zest
2 tsp. pure vanilla extract
3/4 cup fresh orange juice

Orange Glaze
1 cup powdered sugar, sifted
1 tsp. orange zest
2 to 3 Tbl. fresh orange juice

In a small bowl, add poppy seeds and milk and let stand 2 hours. Preheat oven to 325 degrees and grease and flour a 12-cup bundt pan.

In large bowl, combine flour, baking powder and salt. In another large bowl, cream butter until smooth, gradually stir in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in orange zest, vanilla and poppy seed mixture (including milk). Stir in flour mixture and orange juice alternately. Pour into prepared pan.

Mix glaze ingredients together; set aside. Bake cake for 50 to 55 minutes or until pick inserted in center comes out clean. Remove to cooling rack and cook 10 to 15 minutes before inverting on cake plate. Poke a few tiny holes in cake and pour glaze over.

Julia's Stir Fried Rice with Orange

3 oranges, juiced
zest of 1 orange
freshly ground black pepper
4 tsp. oyster sauce
5 cups cooked white rice
vegetable oil
1 fresh jalapeno, cored and cut into thin rings
2 tsp. fresh ginger, peeled and minced
2 eggs, lightly beaten
6 scallions, chopped
1/4 cup fresh basil, chopped
1/2 cup red bell pepper, chopped

Combine orange juice with oyster sauce and season with freshly ground black pepper. Heat a wok or large saute pan over high heat. Add oil and coat pan. Add the chili and ginger and cook about 30 seconds. Add bell pepper and scallions and cook 1 minute. Add zest and rice and stir until heated through. Stirring constantly, pour in egg and cook until it coats the rice. Add the sauce and basil. Mix well about 2 minutes. Serve as a side dish with Asian chicken or pork.

Orange Asparagus

2 lbs. asparagus
vegetable oil
salt and freshly ground black pepper
2 cans mandarin oranges, retain juice
1 orange, peeled and sectioned
3 tsp. cornstarch
2 Tbl. water
1/4 cup walnuts, lightly toasted
2 tsp. fresh ginger, peeled and minced
1/2 cup sweet chili sauce
4 tsp. soy sauce
4 tsp. sesame oil

Remove tough ends from asparagus and wash, pat dry. Heat wok, add vegetable oil, add asparagus and stir fry for about 2 minutes. Remove and keep warm. In small bowl, combine chili sauce, soy sauce, mandarin orange juice, stir well. Heat wok, add sesame oil, add ginger and cook about 30 seconds, add asparagus and sauce, bring to boil. Mix cornstarch with water and stir in with sauce, until slightly thickened. Add orange sections and walnuts.

Chicken and Orange Lettuce Wraps (if you don't want to use lettuce wraps or cups place some of the mixture into warm flour tortillas)

1 lb. ground chicken
vegetable oil
sesame oil
1 red bell pepper, chopped
1 bunch scallions, chopped
3 cloves garlic, finely minced
3 tsp. fresh ginger, peeled and minced
4 Tbl. freshly squeezed orange juice
4 Tbl. hoisin sauce
4 tsp. brown sugar
3 tsp. sesame oil
2 tsp. soy sauce
3 tsp. hot sweet chili oil
2 oranges, peeled and chopped into 1/2 inch pieces
1 Tbl. orange zest
1/4 cup cilantro, chopped
1 head iceberg lettuce, separated into cups

In saute pan, add vegetable oil. Saute chicken until cooked through and make sure you crumble into small pieces. Remove and set aside. Clean out pan and add a little more vegetable oil. Saute pepper, scallions, garlic and ginger for about 3 minutes. Remove and add to meat. In small bowl, whisk orange juice, zest, hoisin sauce, brown sugar, sesame oil, soy sauce, sesame oil and chili sauce. Place chicken and vegetables back into pan, add sauce mixture and gently stir to incorporate heating through and sauce is absorbed. Stir in orange pieces and cilantro. Remove to bowl, place on platter with lettuce cups around edges. Place a small amount of chicken mixture into lettuce cup and roll lettuce around mixture to eat. Be careful, they are messy, but good!!

Orange Pound Cake with Fresh Strawberries and Whipped Cream

6 eggs, separated
1/4 tsp. cream of tarter
2 cups sugar
1 cup butter, room temp
2 Tbl. orange zest
2 Tbl. fresh orange juice
3 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup orange yogurt
Fresh strawberries
Whipping cream
powdered sugar

Preheat oven to 350 degrees. In bowl of electric mixer, beat egg whites with cream of tarter and 1/2 cup sugar until stiff peaks form. In a mixing bowl, cream butter with remaining 1 1/2 cups sugar until light and fluffy. Beat in egg yolks one at a time, beating well after each addition. Blend in orange zest and juice. In another bowl, whisk together flour, baking soda and salt and stir dry ingredients into creamed mixture alternately with the yogurt, blending well. Fold in egg whites. Bake in greased and floured 12-cup bundt pan for 50 to 55 minutes. Cool on wire rack and turn out after 10 minutes. To serve; slice and top with fresh strawberries and whipped cream which you have added a little powdered sugar. Note: if berries are not sweet enough, mix with a little sugar.

Frosty Orange Souffles - I have made these many times for catering and they are a nice way to end a meal

8 large oranges - Choose attractive rounded oranges with bright color
2/3 cup sugar
2 tsp. lemon zest
6 egg yolks
2 tsp. fresh mint leaves, minced
2 1/4 cups heavy whipping cream
6 Tbl. Grand Marnier

Gently slice a small piece off bottom of orange, so it will sit on a plate nicely without falling over. Do not cut into flesh. Cut 1/3 of the top of each orange and scoop out all of the flesh, reserving with any of the juice. Strain the flesh, pressing firmly down to extract as much juice as possible.

In a saucepan, combine the orange juice, sugar and lemon zest; reduce by 1/2 over high heat, stirring to melt sugar. Remove from heat and let cool.

In a bowl, add whipping cream and whip until firm peaks. In a mixing bowl, beat egg yolks and cooled orange juice together until light and thick. Gently fold in the mint, whipped cream and Grand Marnier. With a spoon or pastry bag, pipe the mixture into orange shells. Place oranges on a baking sheet, gently covered with plastic wrap and freeze for 3 hours or until firm. To serve, place on a dessert plate, dust with powdered sugar and add a sprinkling of orange zest. I also add one of those candied sugar coated orange slices to each plate.

Julia's Zippy Orange Salsa - this is good served with roast pork, grilled chicken or fish tacos

4 oranges, peeled and sectioned, diced into pieces
3 cups ruby red tomatoes, seeded and diced
zest of 1 orange
1 small red onion, finely diced
1 small jalapeno pepper, seeded and diced
1/4 cup fresh cilantro, chopped
2 scallions, finely minced including green part
Tabasco, to taste
salt and freshly ground black pepper

In a bowl, combine all ingredients, and gently mix. Taste and adjust seasonings. Place in frig and let stand for about 1 hour for flavors to develop. Serve with fresh tortilla chips.


Bon Appetit

"Rejoice in the Lord always, again I will say, rejoice!"

Phil 4:4

Cooking Light For Summer

Here in Texas, our sizzling summer heat wave has arrived, along with the sticky oppressing humidity. I'm amazed that many Texans love it and can't seem to get enough of the heat. Naturally, this heat makes me not up for heating up the kitchen, but then again I don't want to stand outdoors at the barbecue and cook either. Jerry and I would love to go on a picnic or to the Round Rock Express baseball games, but it's too hot.

"That beautiful season the Summer!

Filled was the air with a dreamy and magical light;

and the landscape

Lay as if new created in all the freshness of childhood."

Henry Wadsworth Longfellow

I recall one year in WA on the farm the lovely summer weather took a turn and we had over 100 degree days for about one week. Weather like that just doesn't happen on the west side of WA that is typical of what you would find in Eastern WA. Jerry and I actually went and purchased one of those above ground pools (6 ft x 4 ft) and spent most of the week floating around in it under the shade of one of our big pine trees. After the heat wave left, we took it down and gave it to some neighbors that had small children.

I listed some of my recipes for Lovely Summer Chicken/Turkey Salads that can be served as salads, on tossed greens, sandwiches, stuffed in tomatoes, etc.

Curried Chicken Salad

1/2 cup mayonnaise
3 Tbl. peach yogurt
2 tsp. curry powder (good quality)
4 tsp. water
3 cups cooked chicken breasts (can use rotisserie chicken)
1 1/2 cups sweet/crisp apple
4 stalks celery, including leafy part chopped
1/2 cup golden raisins
1/2 cup cashews, coarsely chopped
1 tsp. orange zest
4 scallions, chopped including green part
3 Tbl. Italian parsley, chopped
salt and freshly ground black pepper

Combine, mayonnaise, yogurt, curry, zest, water and mix well, season with salt and pepper. Fold in rest of ingredients. Serve on toast, rolls or mixed with greens.

This next recipe comes from a friend who found it in a S. Living magazine. Very easy and good.

Chicken Roll Ups - I would double this recipe and it makes good appetizers

1 (8 oz) container refrigerated crescent rolls
1 cup of your favorite chicken salad
2 Tbl. poppy seeds
1 egg whisked

Preheat oven to 375 degrees. Unroll the can of rolls and separate each portion forming 8 triangles. Spoon 2 Tbl. chicken salad on the wide end of each triangle, roll dough over chicken salad, pinching edges to seal. Place rolls seam side down on lightly greased baking sheet. Using a pastry brush lightly brush rolls with whisked egg and sprinkle rolls with some poppy seeds. Bake for 10 to 12 minutes or until golden. Remove to cooling rack.

Orange Cranberry Chicken Salad

4 cups cooked chicken, chopped
zest of 1 orange
2 cups celery, including leafy part
1 cup dried cranberries
1/2 cup pecans, chopped and lightly toasted
1 cup mayonnaise
1/2 cup sour cream
1/4 cup honey
1/2 cup red onion, minced (optional, I just happen to love onions)
salt and freshly ground black pepper
3 Tbl. Italian parsley, chopped

Mix mayonnaise, sour cream, zest, honey, salt and pepper, then fold in rest of ingredients.

Potato Salad - I've had this recipe for years, it comes from my mom's recipe stash

3 lbs. red potatoes
Knor vegetable soup mix (shaken and use 1/4 cup of mixture)
1/4 cup red wine vinegar
3 tsp. Dijon
zest of 1 lemon
juice of 1 lemon
1 cup mayonnaise
3 stalks of celery, chopped including leafy part
1/2 cup red onion, chopped finely
1/4 cup Italian parsley, chopped

Place potatoes into boiling salted water and cook about 30 minutes, until tender. Remove and cool then cut into large chunks. In large bowl, add vegetable soup mix and potatoes, mixing gently. In another bowl, add vinegar, mayonnaise, lemon juice, Dijon and whisk, season with salt and pepper. Gently mix in rest of ingredients and refrigerate until chilled.

Julia's Marinated Steak on the Grill (this marinade can also be used with lamb cut into 1-inch pieces and used for kabobs)

4 Porterhouse Steaks
Marinade
1/2 cup olive oil
2 Tbl. red wine vinegar
1/4 cup fresh lemon juice
1 shallot, minced
1/2 tsp. oregano
1 Tbl. Worcestershire sauce
6 cloves garlic, crushed
salt and freshly ground black pepper
Butter
2 Tbl. Italian parsley, chopped
4 Tbl. butter, softened

Place steaks in large baking dish. Mix marinade ingredients together and pour over steaks. Cover and refrigerate for 2 hours, turning occasionally. Remove from frig 20 minutes before grilling and let stand at room temperature. Place steaks on hot grill and season with salt and freshly ground black pepper. Cook to desired doneness and remove to platter, add slice of parsley butter on each steak. Mix parsley and butter together.

Julia's Cool Crab Salad

6 ears fresh corn, cut off cobs
1 1/2 lbs. lump crab meat
8 pieces of thick cut bacon, chopped
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
2 cups teardrop tomatoes, halved
1/4 cup fresh basil, chopped
zest of 1 lemon
juice of 2 lemons
1 tsp. Dijon
1 tsp. honey
canola oil, to taste
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped

In a bowl, add Dijon, zest, honey, lemon juice, salt, pepper and whisk in canola oil to taste. Taste and adjust seasonings. In a bowl, add remaining ingredients and pour over dressing, gently mixing.

Turkey Apricot Salad

3 cups cooked turkey, chopped
4 stalks celery, chopped including leafy part
1/2 tsp. dried sage
1/4 cup mayonnaise
1/4 cup peach yogurt
4 Tbl. dried moist apricots, chopped
4 scallions, chopped including green part
1/4 cup golden raisins
1 Tbl. apricot jam
salt and freshly ground black pepper
1/4 cup pecans, lightly toasted and chopped

In a large bowl, add jam, mayonnaise, yogurt, sage and mix well. Add rest of ingredients, season with salt and pepper.

Zippy Taco Salad - my dad loves taco salads so I try to come up with different variations when my parents visit

1 head crisp romaine lettuce, chopped
4 cups cooked chicken or turkey, chopped
2 cups tomatoes, chopped
3 ripe, firm avocados, seeded, peeled and chopped (add fresh lemon juice to prevent browning)
1 red onion, halved and thinly sliced
1/2 cup sliced black olives
1 red bell pepper, chopped
1 cup tortilla chips, lightly crushed (optional)
1 (15 oz.) can red kidney beans, rinsed
3 fresh ears corn, sliced off
2 cups shredded Sharp cheddar and Jack cheese
1/3 cup fresh cilantro, chopped
Dressing
1 cup sour cream
2 Tbl. chipotle in Adobo sauce, minced
1 tsp. cumin
1 tsp. chili powder
juice of 1 lime
zest of 1 lime
salt and freshly ground black pepper

On a large platter, layer ingredients except chips. In a bowl, whisk together dressing ingredients, taste and adjust seasonings. Drizzle dressing over salad and add crushed tortilla chips if desired.

Anacortes Pizza Burgers (I don't recall the name, but there was a little burger place located in Anacortes on Commercial Avenue years.... ago that served wonderful pizza burgers when I was a kid, and they inspired me to make my own)

2 lbs. ground beef or ground turkey (of course they used ground beef)
2 Tbl. Italian seasonings
1/4 cup fresh basil, chopped
salt and freshly ground black pepper
8 slices of fresh Mozzarella cheese
1 cup sliced mushrooms
1/4 cup black olives, sliced
1 1/4 cups Pizza sauce, warmed
1 green pepper, sliced thinly
1 red onion, sliced thinly
2 garlic cloves, minced
8 hamburger buns (good quality)

In a small saucepan, add pizza sauce and warm, set aside. In a large saute pan, add some olive oil and cook garlic until softened, remove. In a bowl, add beef or turkey, cooked garlic, chopped basil, season with salt, pepper, 1/4 cup Pizza sauce and Italian seasonings, mix well and form into patties. In the same saute pan add more oil, heat and add mushrooms, cook until browned, remove to side, add onions, cook until soft, remove to side, add green pepper and cook for 2 minutes, remove to side.  Heat outdoor grill and cook patties. Place a little of the mushrooms, olives, green peppers, and onions on cooked burgers, add sliced cheese and melt. Brush buns with butter and warm on grill, spread pizza sauce on both sides of buns, add burgers and place on platter to serve. Serve sliced tomatoes, and lettuce alongside.

Julia's Turkey Burgers Thai Style

2 lbs. ground turkey
1/2 cup fresh cilantro, chopped
3 tsp. Thai curry paste
zest of 1 lime
juice of 1 small lime
salt and freshly ground black pepper
1/2 cup cashews, chopped
4 scallions, chopped finely including green part
1 tsp. fresh ginger, peeled and grated
Accompaniments
Hamburger buns (good quality)
Ruby red tomatoes, sliced thinly
Green leaf lettuce
Topping
1/2 cup mayonnaise
1/4 cup mango chutney (or your favorite type)
2 tsp. Thai curry paste
zest of 1 lime
3 Tbl. cilantro, chopped finely

In a large bowl, add ground turkey and all ingredients for burgers, mix and form into patties. Brush buns with melted butter. Make topping, by stirring all ingredients together and set aside.  Heat grill and cook burgers until done. Warm buns on grill. Place buns on a platter; add topping to each bun, tomatoes and lettuce, top with cooked burger and top bun.

Julia's Tortellini Pasta Salad

1 large package fresh cheese tortellini
2 cups salami, sliced in strips
1/2 cup pine nuts, lightly toasted
1/4 cup fresh Parmesan cheese, grated
1/2 cup Kalamata olives, pitted
1 cup artichokes, sliced
1/2 red onion, chopped
2 tsp. garlic, minced
1/4 cup Italian parsley, chopped
1 red bell pepper, sliced
1/2 green bell pepper, sliced
Dressing
red wine vinegar
canola oil
salt and freshly ground black pepper
grainy mustard

Cook tortellini in boiling salted water until al dente. Drain well, refresh in ice water, drain again, and add to large bowl. Add other ingredients. Whisk dressing to your taste, I like more vinegar than oil taste and pour over salad and gently mix. Place in refrigerator until chilled.

Julia's Cool and Creamy Frozen Peanut Butter Pie

1 (9-inch) graham cracker pie crust or you can use chocolate
1 quart French vanilla ice cream, softened
1 cup heavy whipping cream whipped
1/4 cup peanut butter
1/2 cup peanut butter
1/4 cup peanuts, chopped
Chocolate fudge sauce (for topping)

Prepare homemade crust or store bought crust. Add 1/4 cup peanut butter to bottom of crust. In a large bowl, mix ice cream with 1/2 cup peanut butter and mix well. Spoon into crust and spread evenly. Cover with plastic wrap and freeze 2 hours. Just before serving, whip heavy cream in a bowl with a little powdered sugar to stiff peaks. Remove pie from freezer and top with fudge sauce, add whipped cream on top and fluff it around the pie. Add chopped peanuts on top with a wispy drizzle of chocolate sauce. Slice and serve. Place any leftovers covered in freezer.

Julia's Grilled Pineapple

16 slices fresh pineapple, peeled and sliced into 1/2-inch thick slices
2 large lemons, juiced and zested
4 (8 oz) containers, mascarpone cheese
1/4 heaping cup honey
1/4 cup hazelnuts, chopped

Preheat outdoor grill and lightly oil grate. Place the nuts into small pan and lightly toast. Remove and set aside. In a small bowl, mix the mascarpone, lemon juice, lemon zest and honey until well combined.  Grill the pineapple until brown grill marks show, about 3 minutes per side. Place 2 slices of pineapple on each serving plate with a spoonful of mascarpone cheese and sprinkling of hazelnuts.

Bon Appetit

"I love you Lord my strength. The Lord is my rock, my fortress, and

my deliverer, my God, my mountain where I seek refuge, my shield

and the horn of my salvation, my stronghold. I called to the Lord,

who is worthy of praise, and I was saved from my enemies."

Psalm 18:1-3

Summer Tomatoes

From vine to table summer tomatoes are beautiful, luscious and juicy, thickly sliced and sprinkled with salt and pepper or drizzled with a little extra virgin olive oil, vinegar and fresh basil, it just makes my mouth water.

Tomatoes are excellent source of vitamin C, vitamin A, potassium and fiber. Tomatoes are high in lycopene, which helps aid in disease prevention. Research has been suggested that the combination of nutrients in tomatoes may help prevent cardiovascular disease.

Tomatoes are actually a fruit, but known as a vegetable, that was originally considered poisonous. The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma's gardens and brought seeds back to Europe where they were planted as ornamentals, but not eaten. Italy was the first to embrace and cultivate the tomato outside of South America.

Leave it to the French; they referred to the tomato as pommes d'amour, or love apples, as they thought them to have stimulating aphrodisiacal properties. Hmmm, my husband is from a French background, maybe that's why he loves tomatoes so much.

In 1897, Joseph Campbell (Campbell Soups) came out with condensed tomato soup (I happen to like tomato soup) which made his company very wealthy and endearing the general public to the tomato. The very first tomato soup recipe was not Campbell's, but a woman named Maria Parloa (cooking teacher) in 1872 whose tomato chowder was described in her cookbook "The Appledore Cook Book" I'm guessing her tomato chowder is similar to a Manhattan chowder, minus the clams.

Tomatoes have a very high acid content which makes them perfect for canning. Tomatoes love growing in the heat, and Florida and California are major tomato producers. For home gardeners, tomatoes are one of the most common plants grown and usually produce more than the grower needs. In 2008, 130 million tons of tomatoes were produced in the world and China was the largest producer, followed by the US and Turkey. California accounts for 90% production of the plum tomato. There are around 7500 varieties of tomatoes grown in the world.

I went outside this morning and picked the most beautiful red tomatoes from my patio. They smelled earthy and tasted fresh and delicious. I simply love growing food and being able to pick it and use it right away.

I hope you enjoy the recipes listed below and eat more tomatoes.

Summer Fresh Corn and Tomatoes

Olive oil
2 cups fresh corn kernels
1/2 cup shallots, diced
3 scallions, chopped including green part
1 lb. fresh ruby red tomatoes, diced
1 Tbl. fresh basil, chopped
salt and freshly ground black pepper

In large saute pan, add some oil. Add shallots and cook for about 3 minutes, add corn and continue cooking until lightly browned. Remove from heat and let stand for about 5 minutes. Stir in tomatoes, scallions, basil and season with salt and pepper a drizzle of extra virgin olive oil.

Julia's Tomato and Sweet Onion Salad

1 medium sweet onion, thinly sliced
1 lb. ruby red tomatoes, sliced
4 Tbl. extra virgin olive oil
3 Tbl. balsamic vinegar
1/3 cup feta cheese, crumbled
1/2 tsp. red pepper flakes
1 Tbl. fresh basil, chopped
1 tsp. fresh oregano, chopped
2 tsp. capers, chopped
salt and freshly ground black pepper

Whisk together olive oil, balsamic and pepper flakes together. Layer onions and tomatoes on a platter, overlapping, sprinkle with mixed herbs, capers and season with salt and pepper and pour over dressing. Sprinkle with cheese.

Creamy Summer Tomato Soup

12 large ripe ruby red tomatoes, peeled and chopped
6 scallions, chopped including green part
salt and freshly ground black pepper
1 tsp. sugar
1/2 tsp. fresh marjoram
1/2 tsp. fresh thyme
2 tsp. lime zest
2 Tbl. fresh lime juice
1 1/2 cups sour cream
1 tsp. curry powder (good quality)
3 Tbl. Italian parsley, chopped

Place tomatoes, scallions, salt, pepper, sugar, marjoram, thyme, lime peel and lime juice in a blender. Puree well. Add sour cream and curry, puree again slightly. Pour into covered container and chill. To serve; add into bowl or soup tureen and top with parsley. Simply refreshing.

Julia's Fresh Tomato Salsa

1 1/2 lbs. ripe ruby red tomatoes, seeded and chopped
1 red onion, finely chopped
1 garlic clove, minced
1 jalapeno pepper, seeded and finely minced (add more if you like it hotter)
juice of 1 lime
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
1/2 tsp. cumin

Add all ingredients into a bowl, and mix well. Season with salt and pepper. Place in frig for flavors to blend. Serve with hot, salted tortilla chips and a chilled margarita.

Blender Salsa (from my friend Christy in San Diego)

1 1/2 lbs. ripe ruby red tomatoes, seeded and chopped (you can also use good quality canned tomatoes)
1 red onion, chopped
5 scallions, chopped including green part
2 jalapeno peppers, seeded and chopped
1/4 cup fresh cilantro, chopped
1 small can green chilies
1 lime juiced
2 Tbl. tomato juice
salt and freshly ground black pepper
1 tsp. red wine vinegar

Combine, onions, garlic, jalapeno and cilantro in blender and pulse until finely chopped. Add tomatoes, canned chilies, lime juice, salt, pepper, vinegar and tomato juice. Pulse until just chopped, do not puree. Taste and adjust seasonings then refrigerate.

Creamy Sweet Corn (my dad recently sent me this recipe to try out, I made a few changes and it's very good, thanks dad)

1 Tbl. olive oil
1 medium sweet onion, small dice
1/2 red bell pepper, small dice
2 celery stalks, small dice
8 large ears of fresh sweet corn, removed from cob
1 garlic clove, minced
salt and freshly ground black pepper
Tabasco, to taste
1 ruby red tomato, seeded and small dice
2/3 cup whipping cream
4 Tbl. Italian parsley, chopped

In a saute pan, add oil and onion, bell pepper and celery cook until softened. Add corn, garlic, salt, pepper, Tabasco and cook about 10 to 15 minutes, stirring often. Pour in whipping cream and cook over low heat until very creamy about 10 minutes or more. Remove to serving bowl, and sprinkle on parsley.

Roasted Tomato Salad Dressing

10 plum tomatoes, halved lengthwise
3 garlic cloves, chopped
salt and freshly ground black pepper
2 Tbl. red wine vinegar
2 Tbl. extra virgin olive oil
2 tsp. Italian seasoning

Preheat oven to 300 degrees. Spray a baking dish with cooking spray. In a bowl, add all ingredients except vinegar and toss, spread into baking dish. Bake about 1 1/2 hours. Place cooked tomato mixture into blender, add vinegar and process. Taste and adjust seasonings, cool before pour over salad greens.

Fantastic Summer Tomato Pie

1 (9-inch) deep dish
salt and freshly black pepper
2 ripe ruby red tomatoes, peeled and 1/2-inch thick
6 slices bacon, chopped
6 scallions, sliced including green part
1/2 cup black olives, sliced
1/2 cup Provolone cheese, grated
3/4 sharp Cheddar cheese, grated
2 eggs, lightly beaten
1 cup heavy cream
1/4 tsp. ground nutmeg
pinch of cayenne
1/4 cup all purpose flour
2 Tbl. Italian parsley, chopped

Preheat oven to 375 degrees. Heat a saute pan, and add bacon, cook until crisp and remove to paper towels to drain. Combine flour, cayenne, salt, pepper and dredge tomatoes in this mixture, shaking off excess. Remove excess bacon grease from saute pan and add tomatoes, cooking for about 3 minutes. Remove to paper towels. Layer tomatoes, scallions, olives in crust. Combine both cheeses and sprinkle over top. In a bowl, mix eggs, salt, pepper, cream and nutmeg and pour over pie. Sprinkle on parsley. Bake until set about 40 to 45 minutes. Remove to cooling rack and let cool about 10 to 15 minutes before slicing. Serve with tossed green salad with roasted tomato dressing.

Spicy Thai Shrimp with Fresh Tomatoes

1 1/2 lbs. large shrimp, peeled and cleaned
1 (14 oz.) can good quality coconut milk
1 to 2 Tbl. red curry paste (depending on your taste)
1 1/2 Tbl. fish sauce
4 tsp. palm sugar (or brown sugar)
1 red bell pepper, seeded and thinly sliced
1 red onion, sliced
2 garlic cloves, minced
3 tsp. fresh lime juice
3 ripe ruby red tomatoes, sliced into sections
salt and freshly ground black pepper
4 scallions, chopped including green part
1/4 cup fresh cilantro, chopped
1/4 cup salted cashews, coarsely chopped (optional, but I love them)
Cooked rice

Heat a large saute pan and add small amount of oil. Add red pepper, onion and garlic and cook until softened. Add coconut milk, curry and cook 2 minutes until slightly reduced. Add fish sauce and sugar, reduce heat and simmer 10 minutes or until sauce thickens. Add shrimp, scallions and cook until shrimp are pinkish. Add tomatoes and gently stir for about 5 minutes. Remove from heat, stir in lime juice and some of the cilantro. Taste and adjust seasonings. Place cooked rice on a platter and spoon over shrimp/tomato mixture. Top with remaining cilantro and cashews.

Julia's Over-the-top BLT with Avocado

Most everyone loves a good BLT, but you have to have lots of bacon and it needs to be fried crisply, if you are going to make one, make a really good one, not those wimpy ones you get in some restaurants where you are searching for the bacon.

For the perfect sandwich;

8 slices thick sliced applewood smoked bacon
1 ruby red tomato, sliced not too thin
2 beautiful lettuce leaves (red or green leaf lettuce)
1 Haas avocado, just nicely ripened and sliced
1 sweet onion, sliced thinly
salt and freshly ground black pepper
mayonnaise
2 slices of good quality bread (I like sourdough)
2 slices Havarti cheese

In a skillet fry bacon, until nice and crispy, remove to paper towels to drain. Toast bread until golden brown, spread with mayo. Place onion slices, bacon, avocado slices, tomatoes, salt and pepper, cover with cheese slices and top with lettuce leaves. Slice on diagonal and enjoy. It will most likely slip and slide and fall apart, but that's the fun of eating it.

Spicy Chicken and Tomatoes

1 large onion, chopped
6 cloves garlic, chopped
2 slices fresh ginger root, peeled
olive oil
2 tsp. cumin
1 1/2 tsp. ground turmeric
salt and freshly ground black pepper
1/2 tsp. ground cardamom
1 (1-inch) piece of cinnamon stick
1/4 tsp. ground cloves
2 bay leaves
dash of ground nutmeg
6 to 8 boneless skinless chicken breasts
1 (14.5 oz) can whole peeled tomatoes
Cooked rice

Slice chicken breasts into large chunks. In a food processor, add onion, garlic and ginger and process to a paste. Heat oil in large saute pan over medium heat and add onion paste, stirring constantly for about 10 minutes. Stir in cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, nutmeg and bay leaf. Saute stirring about 2 minutes to bring flavors together. Place chicken in pan and stir around in spices until well coated. Saute until chicken is tender and cooked through, about 12 minutes. Add tomatoes to a bowl, and crush with your fingers, add to chicken in saute pan. Reduce heat to low and simmer for 1 1/2 hours, stirring occasionally. If sauce gets too thick add a little water and keep covered. Serve rice on platter and pour over chicken mixture. Sprinkle with a little chopped parsley.


Stuffed Tomatoes with Crab and Avocado

24 large grape tomatoes
2 cups crabmeat
4 Tbl. mayonnaise
2 Tbl. scallions, finely chopped including green part
2 Tbl. celery, finely diced
2 Tbl. red pepper, finely diced
2 Tbl. Italian parsley, diced (divided)
1 Tbl. chives, chopped (divided)
1 Haas avocado
1 Tbl. sour cream
salt and freshly ground black pepper
Tabasco to taste

Cut a sliver of tomato off the bottom so they will stand upright. Cut the top 1/4-inch off the tomatoes. With a small melon baller, scoop out the seeds and pulp, being careful not to scoop too much.  In a bowl, combine mayonnaise, onion, celery, red pepper, 1 Tbl. parsley, chives, Tabasco, salt, pepper and crab, mixing gently. In small bowl combine avocado, sour cream, 1 Tbl. parsley, salt and pepper and mash with fork until smooth.  Spoon a small amount of avocado mixture into bottom of tomato, top with spoonful of crabmeat and garnish with chives.

Julia's Tomato Chicken Mushroom Saute

1 onion, thinly sliced
4 boneless, skinless chicken breasts, sliced into chunks
1 1/2 cup sliced button mushrooms
olive oil
2 garlic cloves
2 cups ripe ruby red tomatoes, chopped
1 (6 oz) can tomato paste
1/3 cup dry white wine
1/3 cup chicken stock (good quality)
1 bay leaf
1 tsp. dried thyme
salt and freshly ground black pepper
1 package egg noodles
Italian parsley, chopped for garnish

In a large saute pan, add some olive oil and heat, add mushrooms, onions and garlic and cook about 8 minutes, add white wine and reduce 2 minutes, add chicken stock and reduce. Remove vegetables/wine mixture from pan and set aside. Add more oil, season chicken chunks with salt and pepper and add to pan, cooking until browned and juices run clear. Add remaining ingredients including mushroom/wine mixture. Turn down heat and cover, simmering about 20 minutes, taste and adjust seasonings. In the meantime, bring salted water to a boil and add egg noodles. Cook about 10 minutes until tender, drain. Place cooked noodle on platter and pour over chicken, tomato mixture, removing bay leaf. Sprinkle with parsley.

Raw Fresh Tomato Sauce

3 lbs. ruby red garden tomatoes, 1/2-inch dice
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 cup fresh Parmesan cheese, grated
1 lb. spaghetti
salt and freshly ground black pepper
1/4 cup basil leaves, torn
1/4 tsp. red pepper flakes

In a large bowl, add garlic, tomatoes, red pepper flakes, basil. olive oil, salt and pepper, mix well and let stand about 1/2 hour room temperature. In a large pot of boiling salted water, add pasta and cook al dente. Drain well and add pasta to serving bowl, mix well, taste and adjust seasonings, sprinkle cheese on top.

Julia's Tomato and Olive Salsa

1 1/2 lbs. ruby red tomatoes, diced
1/2 sliced green olives
1/4 cup hot pepper relish (make your own or purchase grocery/specialty store)
7 scallions, sliced including green part
1 Tbl. red wine vinegar
2 tsp. fresh oregano, minced
salt and freshly ground black pepper

In a bowl, combine all and season to taste with salt and pepper. I love this over grilled halibut or swordfish, it's simply delicious.

Julia's Tomato Bread Pudding

2 (28 oz.) cans crushed tomatoes with juice
2/3 cup brown sugar, packed
1 (6 oz) can tomato paste
salt and freshly ground black pepper
pinch of baking soda
2 tsp. dry mustard
1 large onion, thinly sliced
3 1/2 cups French bread, toasted and cubed
1/2 cup butter, melted
1/2 cup Parmesan cheese, grated
1/4 cup Italian parsley, chopped

In a saute pan add small amount of olive oil and cook onions until tender. In a 13x9x2 baking dish spray with cooking spray. Place onions in bottom of baking dish, then add bread cubes, drizzle with melted butter. In a bowl combine tomatoes, sugar, tomato paste, mustard, soda, salt and pepper. Pour tomato mixture over bread cubes and refrigerate for 2 hours. Bake at 375 for 40 minutes, remove and sprinkle with Parmesan cheese, place back into oven until hot and bubbly, about 10 minutes. Remove to cooling rack and let rest for 10 minutes. Sprinkle with parsley.

Spicy and Cool Tomatoes

6 large ruby red tomatoes, peeled
1 large green bell pepper, cored, seeded and cut into strips
1 large red onion, sliced into thin rings
3/4 cup cider vinegar
2 tsp. celery salt
freshly ground black pepper
1 Tbl. plus 1 tsp. sugar
1 1/2 tsp. mustard seeds
1/8 tsp. cayenne pepper
1/4 cup cold water

Peel tomatoes and slice each tomato into 6 wedges, along with place green pepper and onion in large bowl. Combine remaining ingredients in large saucepan and bring to boil. Pour over vegetables and chill for 2 hours, turning occasionally. Serve cold.

Tomato Dip

2 ruby red tomatoes, seeded and chopped
1/4 cup fresh lemon juice
1 tsp. lemon zest
salt and freshly ground black pepper
1/4 tsp. Worcestershire sauce
1/4 cup scallions, thinly sliced including green part
2 cups sour cream
Tabasco sauce to taste
2 Tbl. Italian parsley, chopped

Combine tomatoes with lemon juice, salt and pepper, let stand for 40 minutes. Add other ingredients and blend, refrigerate until chilled. Serve with vegetables, chips or lightly toasted baguette slices.

Old Fashioned Tomato Soup Cake (love, love, love) I used to make this all the time as a kid. When my mom first made it, I couldn't believe she used tomato soup in the recipe, but it's fantastic and moist

This cake was originally made in 1928 to the 1930's and was very popular in the 60's and 70's and originally called the "Mystery Cake". The famous author M.F.K. Fisher liked tomato soup cake and she says in her book "How to Cook a Wolf (1942) that it's a pleasant cake which keeps well and puzzles people while you are cooking it. If you've never read any of M.F.K. Fisher's books, you definitely should.

1 1/3 cups sugar
1/2 cup Crisco shortening
2 eggs
1/4 cup water
1 can (10 3/4 oz) Campbell's tomato soup (undiluted)
1 tsp. baking soda
2 cups all purpose flour
4 tsp. baking powder
1 tsp. cinnamon
1 1/2 tsp. ground allspice
1/2 tsp. cloves
1 tsp. ground nutmeg
1 cup raisins
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Grease a 13x9 baking pan. Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in large bowl. Add the soup, shortening, eggs and water. Beat with electric mixer on low until just blended. Increase speed to high and beat for 4 minutes. Fold in raisins and walnuts and pour batter into prepared pan.
Bake for 40 minutes or until pick inserted in center comes out clean. Let cool on wire rack until completely cooled. Frost with cream cheese frosting.

Decadent Cream Cheese Frosting

1 1/2 cups heavy whipping cream
1 (8 oz) package cream cheese, room temperature
1 (8 oz) tub of Mascarpone cheese, room temperature
1 tsp. pure vanilla extract
1 cup powdered sugar, sifted

With hand mixer process cream cheese and mascarpone cheese in large bowl until smooth. Add vanilla and powdered sugar and process until smooth. Clean beaters on mixer and in another bowl, whip the heavy whipping cream until stiff peaks form. Fold in a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in remaining whipped cream. If frosting needs to firm up a bit, place in frig covered for an hour, then frost cake.


Bon Appetit

"But these are written that you may believe that Jesus is the Christ, the Son of God,

and that by believing you may have life in His name."

John 20:31