10 Ways to Use Roasted (or Sun-Dried) Tomatoes

It sure has been a hot summer here in Kentucky.  Earlier today I went out for my run and wished I had gotten up at 4:00 a.m. instead of 5:30.  While passing a group of walkers I commented that it was like running in a bowl of soup.... and not chilled gazpacho!  A mile down the road I thought to myself that it could be worse and to make the best of the hot weather.  "My gosh," I thought. "Look what Mother Nature is giving us in our gardens.  Tomatoes are in full season due to the hot dry weather." (Check out those beauties from the garden and the farmers market, all ready to be roasted--if they don't get eaten before then!)
 
The moral of the story is that when life hands you a bushel of tomatoes, make something with them.  Give Chef Meg's Oven Roasted Tomatoes recipe a try to extend the season of your harvest.  Roasting tomatoes intensifies the flavor of the tomato, and it's an easy way to store them for winter. 
 
Oven-roasted tomatoes are a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own.

Make large batches when tomatoes are in season, then freeze them for use during winter. Serve them in a sauce over whole wheat pasta, on a sandwich or in a green salad.


So what can you do with those roasted tomatoes? Use them anyplace you would use sun-dried tomatoes or…  

Get Savvy about Salsa

One of my favorite classes to teach is the art of sauce making, which is one of the foundations of the kitchen. I believe it's so important that I require all my students to write a paper on the history of sauces.  I get the occasional frown, squinty eyes, but often after my lecture, a smile.  All my students are amazed by the vast history of sauces. 
 
Did you know that sauces have been used for thousands of years?  Many of the early sauces were called relishes or salsa, and salt and fish entrails were common ingredients.  Back in the day, sauces were used to cover the taste of not-so-fresh meat. Some things have changed, thank goodness, and some have not.  
 
Although the ingredients have somewhat changed over the centuries and our freshness standards have improved, we still prepare most salsas the same way.
 
Some traditional salsas are cooked while some other versions, like pico de gallo, are eaten raw.  Chopped tomatoes are combined with varieties of peppers then tossed with an acid and finished with herbs. 
 
Note: If you choose to purchase salsa rather than make it, read the label. You probably won't find fish entrails in the ingredients, but some other ingredients on that list might surprise you! It shouldn't have many more ingredients than the homemade version.  Food manufacturers will slip in added salt, sugar, oil, or thickening agents.  

Though chips and salsa are a popular combination, remember that salsa just means sauce. Put some fresh salsa over grilled meats, cooked whole wheat pasta, or even plain yogurt.   And no one ever said your salsa had to be just tomatoes and peppers. Explore making salsa with fresh and dried fruits.
 
Tips for making great salsa:

3 More Corn Recipes from Chef Meg

I have always been proud of myself for being a chef who does not use a lot of gadgets.  Well, I found out this past week that some gadgets do make life a little easier.  Being from a farm family that raises a lot of corn, its place on the table is nightly during the summer season.  But one of my twins, Josh, has braces and is not able to eat it off the cob. At 13, he insists on stripping the kernels off the cob with a knife--by himself.  Luckily no trips to the ER--yet!  
 
For some reason after working on loads of corn recipes, I remembered seeing a tool to take off the kernels.  I did not have to look too far--just to my gadget drawer, which I rarely open.  My sister-in-law gave me a gift set that included corn holders--and another tool that had corn on the handle. It turns out it was a corn stripper (also known as a kernel cutter).  It may be the best tool you can have in your kitchen for the summer harvest.
 
Now I don't have to worry about Josh cutting himself stripping the corn!
 
With all that corn, you should make these recipes:

3 Zucchini Recipes: 15 Minutes Each, Under 100 Calories

If you have even grown zucchini you know that when Mother Nature works her magic the zucchini harvest is overflowing.  What to do with all those green squash? After you've made Easy Zucchini Parmesan, Chef Meg's Zucchini Muffins, and Zucchini Lasagna, you'll still have plenty leftover. (If you're not growing zucchini, chances are a neighbor, friend or co-worker is. Just today a few zucchini and summer squash showed up at the SparkPeople offices with a sign that said "Free to a good home"!)


Zucchini not only grow in abundance, they also grow in size rather quickly. You can clear your zucchini plants of mature squash one day, only to find one the size of your arm the next.
With zucchini, bigger doesn't mean better. In fact, bigger zucchini are overly fibrous, with larger seeds and sometimes spongy flesh.
 
Use large zucchini in baked goods only. (Cut them open scoop out the seeds and grate or shred them.)
 
For all other dishes, choose the smallest zucchini you can. The white flesh is firm and creamy.

You can also eat zucchini raw. Use the "ribbons" as pasta (try Stepf's Zucchini "Pasta" with Tomatoes and Basil "Cream"), add shreds to a salad, or turn it into Lemon Zucchini Dip.
 
Today, I have three new zucchini recipes for you: Try Grilled Zucchini with Feta and Pesto as an appetizer, Zucchini Ribbons with Lemony Bread Crumbs  as a side dish or Simple Zucchini Caponata as topper for grilled protein and whole wheat pasta. They are all under 100 calories with at least two servings of vegetables per serving and are ready in 15 minutes or less.

7 Simple Whole-Grain Pasta Salads

Today's cooking blog is a lesson in cooking without a recipe. Once you know which ingredients pair well together, how big a serving size is, you can start to combine them to suit your needs. We're starting with a dish that anyone, regardless of their cooking skills can make: pasta salad.

Pasta salad is an easy, go-to meal when the weather is warm, but most of the recipes we know and love are mayo-based, which means they're not so great for us. The easiest swap is to use lowfat plain yogurt instead of mayo.

But what about when you're tired of your same-old pasta salad? Here's an easy way to turn one box of pasta into dinner for four or a side dish for your next neighborhood gathering.

You don't even need a recipe. Adjust the portions as needed, and learn to cook "without a net." This is a great chance to experiment in the kitchen without taking a big risk.
 
TIPS:

• "Cook" this dish the night before. The flavors taste even better the next day.
   
• Undercook your pasta slightly--it should be al dente. Drain and rinse your pasta with cool water, then immediately combine with the other ingredients. Overcooked pasta yields a gummy glob of pasta salad.
   
• You'll also want to use a bite-size pasta in this dish.
   
• For vegetables, figure on 1/2 cup of each per person.
   
• For protein, you'll want 12 ounces cooked for four people.
   
• For the extras like nuts, bacon, or cheese, keep portions small: 1/2 ounce per person.
  
  Cook your protein ahead of time for an even faster meal!

Make Over Your Cole Slaw 3 Ways

Cole slaw is a summer favorite, but boy is it unhealthy. Cabbage is full of healthy fiber but then we go and drown it in oil and mayo! These three cole slaw recipes are healthier and, although they're lower in fat, they're higher in flavor!

Here's a helpful tip:
Don't serve your slaws immediately after making them. Slaws taste better the longer they sit because the flavors meld. Let them sit at least an hour before serving, or up to one day later.

These three better-tasting and better-for-you slaws all have under 100 calories for a heaping one-cup serving! That's two servings of vegetables in every portion. Cabbage is also one of the lowest-price vegetables at the market, so these recipes are affordable, too.

One more tip for you: Take a close look at your vinegar bottle. I found several "salad vinegars" at the market that contained added sugar--yuck!

Chef Meg's Crunchy Cole Slaw

Everybody's favorite at family summer picnics is the Ramen Noodle Slaw. Once you look at the amount of fat and sodium it brings to the table, it will soon turn into a not-so-favorite dish.

My version cuts the sodium from 287 mg all the way to just 13 mg by using celery seed instead of the flavoring packet in the ramen noodles (mostly salt, MSG and chemicals).
The original had a cup of mayo (wow--that's 16 tablespoons!) to just 3 tablespoons of heart-healthier canola oil, and the sugar is left in the bag. A Granny Smith apple adds that sweet taste.

Calories: 69.8

A Pair of Easy Summer Corn Recipes

 
This time of year, we have more corn than we know what to do with. My brother Richard loads up the truck restored with corn picked that morning, heads in town to the market, and he sells out in mere hours. Sweet and delicious, we eat corn every day this time of year.
Today I want to share with you two great recipes that you can make with your bounty of corn, whether you buy it or grow it!

USDA Lowers Safe Cooking Temperatures for Pork

My culinary training is rooted in the classics of French cooking. The recipes, mother sauces, and techniques have been the same for generations--even centuries, in some cases. But plenty of things change in the kitchen all the time: ingredients, tools, and recently, even safe cooking temperatures.
 
In the classroom, at restaurants, and in public settings, chefs will follow the rules of food safety, but sometimes that can be at odds with taste, which takes center stage. That's why you see those warnings at the bottom of menus: "WARNING: Consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase your risk of food borne illness, especially if you have a medical condition."
 
Over-easy eggs, rare steak and oysters on the half shell sure are tasty, but there is a chance that they can make you ill, so we chefs have to warn you of that. For years, chefs (including myself) have recommended serving pork that was still a little pink for the best taste. (And the U.S. FDA, which regulates restaurants, has allowed a lower cooking temperature for pork and other meats.) However, the USDA, the government agency that sets food safety guidelines, recommended cooking the pork until it was 160 degrees Fahrenheit inside, which meant a well-done (and bone-dry) piece of pork.
 
The good news is that the USDA recently changed the rules: Pork lowered the recommended temperature by 15 degrees! Pork should now be cooked to an internal temperature of 145 degrees Fahrenheit, then allowed to rest for three minutes before serving. This means your pork might still be a bit pink in the middle but safe to eat.

5 Summer Recipes from Chef Meg

Golly, was it hot last week! I was on the East Coast working on a fun project for SparkPeople (details coming soon), and it was in the 90s there and back home in Kentucky. Thankfully, weekend storms cooled things off a bit.

Before the mercury starts to rise again, I wanted to share with you five of my favorite summer recipes. Enjoy!

Chef Meg's Deviled Eggs A fun appetizer or snack

Chef Meg's Easy Cucumber Cups A cool snack

Chef Meg's Favorite Strawberry Recipes

The boys just finished school, and we've been spending weekends at my family farm in central Kentucky, picking strawberries. Last weekend, the boys and their cousins helped me by picking all the bad berries (one bad berry will spoil the bunch!), then having a strawberry fight in the garden. You've never seen something so funny!

I spent the whole next day making strawberry compote, which is like a whole berry jam. (Sorry, no recipe for that one yet!) We've been eating berries morning, noon and night. Are you, too?

Since I've been so busy in the strawberry patch, I really haven't had any time to create new recipes using the harvest. But I have been turning to plenty of old favorites. I thought I'd share some of those with you today.

A Better Burger for Your Summer BBQs

In summertime, I rarely turn on the stove and oven. We love to eat outdoors, grilling up everything from fish to vegetables from our garden. And, of course, burgers. I don't eat much red meat, but I do love a good burger. This turkey burger is a fun twist.

You'll forget all about beef burgers once you try these. Serve with half a pita pocket, sliced tomato, and mixed greens for a quick and tasty dinner. Salty and rich feta is mixed with lean ground turkey and Greek herbs for a juicy and delicious burger.

A Springtime Pork Feast That's Healthy

This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet. You won't believe that it clocks in under 300 calories. This meal was designed to have reduced fat and sodium, with moderate calories, but I didn't skimp on taste!

I coated lean pork tenderloin in a tender mustard sauce, seared the meat to add flavor, and finished cooking it in the oven.

Once it was ready, I served it with a radish and wilted spinach salad, boiled redskin potatoes, and a creamy cucumber sauce. You'll love this meal. It's ready in about 30 minutes, which means it can elevate an ordinary weeknight into a special occasion.

Make This Meal: Chef Meg's Eggplant Napoleon

This recipe was inspired by moussaka, eggplant Parmesan and lasagna. The result is a light and tasty meatless meal that makes any night a special occasion.

A Napoleon is a traditional French dessert made with layers of puff pastry and a pastry cream, with a thin icing. Napoleons are usually served in small, individual portions, which is perhaps how they resemble their French namesake. A Napoleon outside of desserts has come to refer to any layered dish, in this case, my layered eggplant dish. You could also call this "Eggplant Stacker," but "Eggplant Napoleon" sounds better, doesn't it?

This is a fun way to eat your eggplant. I like to serve it with pork tenderloin or roast chicken and a green pesto whole-wheat pasta. You get three servings of vegetables and almost 25% of your daily fiber requirement in this recipe for only 232 calories. This is a "fancy" meal that can fit into your meal plan even if you plan to have dessert or went a bit overboard earlier in the day.

A Family Favorite: Speedy Sausage Rolls

When your mornings involve getting dad to work, mom to the gym and work, and three teenage boys to school, there's no time to spare. Our family loves these sausage rolls on busy mornings.

Chef Meg's Super Speedy Sausage Rolls

cals: 229.5 fat: 8.9 g protein: 11 g carbs: 24.6 g fiber: 3.1 g

Make these rolls at night and pop them in the microwave (about 20 seconds) or toaster oven (on low) until warm. Pair them with a banana or apple, a peeled hard-boiled egg, and a cup of milk, and breakfast is ready to go in two minutes flat!

The boys love these on busy mornings. Try them with turkey bacon or even vegetarian "sausage." I also like to swap the Swiss for Cheddar.

I make them with whole-wheat pizza dough that I buy at my supermarket. I also make my own dough when I have time.

Here's my best tip:

Our Best Mother's Day Meal Ideas

After polling all my brothers and sister (there are six of us), no one remember any pomp and circumstances for our lovely mom to celebrate Mother's Day. No big presents, no buffets at a hotel, and at my mom's request absolutely no corsages for her Sunday dress. My mom was the hand-drawn picture on construction paper, simple but nice meal around our kitchen table using the good china to celebrate the day, and cut flowers from the garden placed in an elegant vase, kind of mom. What we remember about her day was a walk on the farm that ended in the garden picking the first of the season ripe red strawberries out of the spring earth and fresh green asparagus reaching for the sun. Dinner was a spring influenced menu with asparagus and small meringues (see my recipe below) topped with loads of sliced strawberries. My mother has passed away, but life is such a circle.

I am sure a trip to the farm to pick berries and asparagus will be on our agenda too this Mother's Day, just like it was so many years ago.

Asparagus with Citrus Vinaigrette
vinaigrette
1 orange zested and juiced, need 2 tablespoons of juice
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste

Place the juice and vinegar in a bowl. Add the oil in a steady stream as you whisk or mix using an immersion blender. Stir in the zest.

Asparagus
1 orange, segmented
2 bunches asparagus, steamed

Place the asparagus and segmented oranges onto a platter.
Pour vinaigrette over mixture.

Serves 4: 165 calories, 13 g fat

Keep reading to get recipes for meringues, plus several other spring recipes that you could serve on Mother's Day--or, better yet, that your family can make for you!