Angel Hair with Cherry Tomatoes and Basil

1/4 cup Extra virgin olive oil 2 cloves minced garlic
1/2 teaspoon red pepper
1/2 cup chopped green onions
4 cups cherry tomatoes, cut in halves
7 basil leaves 1 package angel hair pasta
1/2 cup pecorino or Romano cheese
salt and pepper to taste

Heat olive oil in skillet. Add garlic and pepper. Cut cherry tomatoes in half and tear basil into small pieces.
Add cherry tomatoes, basil and green onions. Simmer for six minutes.
Season with salt and pepper.
Cook pasta according to the directions. Drain and toss with sauce.
Garnish with freshly grated cheese.
Serves 4-6

Tomato World's Most Popular Fruit

The tomato is the world's most popular fruit. And yes, just like the eggplant and the pumpkin, botanically speaking it is a fruit, not a vegetable. Since "vegetable" is not a botanical term, there is no contradiction in a plant part being a fruit botanically while still being considered a vegetable.

More than 60 million tons of tomatoes are produced per year, 16 million tons more than the second most popular fruit, the banana. Apples are the third most popular (36 million tons), then oranges (34 million tons) and watermelons (22 million tons).

Tomatoes were first cultivated in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556. The French called it "the apple of love," the Germans "the apple of paradise."

Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. Lycopene, one of nature's most powerful antioxidants, is present in tomatoes, and, especially when tomatoes are cooked, has been found beneficial in preventing prostate cancer. However, other research contradicts this claim. Tomato extract branded as Lycomato is now also being promoted for treatment of high blood pressure.

Tomatoes are delicious raw, sautéed, grilled, stewed, and added to many preparations. Use a serrated knife or very sharp non-serrated knife to slice or chop tomatoes or prick the skin to get a slice going.

To peel tomatoes, blanch by dropping them into boiling water for about 30 seconds, or longer for firm tomatoes, then plunge into a bowl of ice water until cool enough to handle. Cut an X on the stem end and use a paring knife to pull skin away.

Tomatoes are rich in vitamins A and C and fibre, and are cholesterol free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories.

Festive Tomato Wedges

6 Tomatoes; cut in wedges
2/3 cup Extra virgin olive oil
1/4 cup White wine vinegar
1/4 cup Chopped green onions
1 Clove garlic; minced
2 tablespoon Mayonnaise
1 teaspoon Dill weed
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Dried marjoram
1/4 cup Snipped fresh parsley

Arrange the tomato wedges in a circle on a platter
In a food processor pour the oil onions garlic dill, basil, and majoram.
Pulse until smooth.
Add the vinegar, salt, pepper and mayonnaise, pulse again.
Pour over tomatoes and toss gently.
Add the parsley, chill until ready to serve.

12 Servings

Food Myths

Myth
Yellow-skinned chicken has more fat than lighter skinned chicken.


Truth
Differences in skin color are caused by different feeds. Skin color does not affect nutritional value, flavor, tenderness or fat content.

Turkey Meatballs In A Wild Mushroom Gravy

1 1/4 lb ground skinless turkey breast
1/2 teaspoon sage, crumbled
1/2 teaspoon marjoram, crumbled
1/4 teaspoon pepper
2 tsp olive oil
1 cup sliced fresh shiitake or any
other wild mushroom
1 green bell pepper, seeded and
chopped
1 tsp dried thyme
3/4 cup beef broth
1 tbsp cornstarch


In a large bowl, combine the ground turkey, sag, marjoram and pepper.
Mixwell with your hands and slap the mixture into eight meatballs.

Heat the oil in a large nonstick skillet over medium-high heat. Add the
meatballs and cook for five to seven minutes, until browned on the surface.
(When handling poultry, always wash your hands with hot, soapy water to
avoid bacterial contamination.)

Toss in the mushrooms and green pepper and cook for five minutes, until
the mushrooms are tender and releasing juice. Stir in the thyme to coat
the meatballs and mushrooms. Add a half-cup of beef broth, then cover
the pan and simmer for three minutes, until the meatballs are cooked through.

Dissolve the cornstarch in the remaining quarter-cup of broth and add the
mixture to the skillet. Simmer for one minute, until the sauce thickens,
stirring constantly.

Makes two servings.

EARL GREY TEA

Originally "Earl Grey Tea" was made with unsteamed China black tea, but is now usually made with Indian and Sri Lankan (Ceylon) black tea. Many sources state that Charles Grey, 2nd Earl (also Baron Grey and Viscount Howick) was given the recipe by a Chinese mandarin with whom he was friends (and/or whose life either he or another British diplomat saved).

The Bergamot Orange is the flavoring used in Earl Grey Tea. Oil of bergamot is extracted from the peel of the bergamot orange (Citrus bergamia or Citrus aurantium bergamia), a small pear shaped sour orange which is cultivated today mostly in southern Italy.

Latest genetic research indicates that the Bergamot orange is most likely a cross (natural??) between the sweet or pear lemon (Citrus limetta) and the Seville or sour orange (Citrus aurantium) [First International Citrus Biotechnology Symposium, August 2000)] The sour orange is native to southern Vietnam, hence the Chinese connection.

More Recipes?
You want recipes, well the Carnival of Recipes has new recipes every week. This week's carnival features the theme “Lunch”

Go to the following blog and see for yourself.
http://heartkeepercommonroom.blogspot.com/2007/08/recipe-carnival-lunch.html

Ham and Swiss Stuffed Burgers Recipe

1 pound low fat chopped meat
2 tablespoon fresh minced parsley
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
3 cloves garlic, finely chopped
1/4 teaspoon freshly ground black pepper
1/2 cup shredded Swiss cheese
2 ounces thinly sliced deli ham
Cooking spray
8 hamburger buns
8 slices tomato
4 large leaf lettuce leaves
8 thinly sliced red onion slices

Prepare grill. In a large bowl, combine the chopped meat, parsley, Worcestershire, salt, garlic and pepper. Mix well.

Divide mixture into 8 equal portions, shaping each into a round patty. Top 4 patties with 2 tablespoons cheese and 1/2 ounce ham, leaving a 1/2-inch border.

Add the remaining patties to the cheese and ham patties. Press edges together to seal.

Place patties on grill rack coated with cooking spray.

Grill 3 minutes on each side or until done.

Place the buns on grill rack open side down; grill 1 minute until toasted.

Add in layers to each of 4 buns: 1 lettuce leaf, 2 onion slices, 1 patty, and 2 tomato slices.

Add the other half of bun on top of the layers.

TARRAGON

Tarragon - Artemisia dracunculus

Tarragon was used by the Greeks as early as 500 BC. The Arabs named it “turkhum” which means dragon probably because they found the taste to be exceptionally strong or because of its serpentine shaped roots. The tradition has been continued by the French who call it “estragon.”

Tarragon came to France from the plains of Siberia in the 15th century by the Arabs who had been using it since the 13th century.

Tarragon leaves are rich in iodine, mineral salts and vitamins A and C. In the past tarragon was used to prevent scurvy. It is also used as an appetite stimulant and digestive tonic by naturalists.

Egg Cooking Tip


When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them.


The egg whites will beat to a greater volume.

Leek and Watercress Soup
Great served chilled in warm weather

2 Tbs. olive oil
5 medium leeks (white and pale green parts only), chopped (4 cups)
1 medium onion, peeled and chopped (1 cup)
1 large potato, peeled and diced (1 cup)
1 bunch watercress, trimmed and chopped (2 cups)
4 cups chicken stock
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
1 cup cream, half and half or milk
Salt and freshly ground black pepper to taste
Chopped chives for garnish


In large pot, heat oil over medium heat.
Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes.
Add potato and watercress. Cook until wilted, stirring occasionally, 5 minutes.
Add stock, bring to a boil.
Reduce heat and simmer until potato is tender, about 30 minutes.
Remove from heat.
Stir in soy sauce, vinegar and cream.
Season with salt and pepper.

In food processor or blender, puree soup in batches.
Serve warm or chilled garnished with chopped chives if desired.

Can be made the day before or frozen for up to 1 month.

Serves 6