Savory Tomato Crisp – The Food Matters Project

In the midst of doing report cards means cooking with one hand holding a pen and the other a spatula.  That is an exaggeration since report cards are done on the computer.  The time it steals from life, to accomplish decent cards, can be tremendous.  Although, it is done in a week’s time, I find that anything I cook or bake is not done with full concentration so it is a minor miracle when something comes out right.

I baked a cake and almost left out the sugar.  In the oven went a baked dish and guess who walked away and forgot to put on the timer.  This is what it is like, for the week.  A bunch of minor incidents.  All the food has been saved.

My point is that since I am talking about too much topping, perhaps, I didn’t follow the directions.  I am looking forward to checking out other foodies, found here.

This recipe had lots of appeal.  I made a tomato crisp, years ago and it was a huge success.  I was ready to try another one, particularly one from Food Matters by our guy, Mark Bittman.  The topping on mine was quite heavy with good “stuff” but it seemed like too much and when I cut the first piece, crumbs flew all over.

I didn’t think it was possible but this topping was too crisp for me even though the combination that made it up had only the best, oatmeal and nuts, as starters.

We did like it and I would make it again but I would cut the topping.

Savory Tomato Crisp was chosen by Nicole from the Giving Table and despite my battle with the topping, I think, it is a great choice.  I am wondering how it would be with cauliflower or broccoli.

This is linked to Gallery of Favorites        Mop it Up Mondays        Breakfast Ideas Monday       Gluten-Free Weekly Meal Plan Linky         Made From Scratch Monday

Salsa Bittman Style – The Food Matters Project

Mark Bittman

This week for the Food Matter Project, we had fun, experimenting with salsa.  The Five Quick Salsas for Chips, Dips, and Other Stuff can be found on  page 46 and was chosen by Alissa from Big Eats Little Kitchen.  Thanks to Alissa for a tasty treat.

I planned to use this on chicken, rather than as a dip or appetizer but made in the morning and tasted it and demolished it.  I also, rather than make it as pico de gallo, wanted a thick saucy salsa so I used the handy mini food processor to give it body.

I admit, it was so good, I dipped in corn cakes and loved every minute of cheesy goodness.  I actually, did not share.

Basic Salsa

• 2 large ripe organic tomatoes, seeds removed and chopped
• 1/2 large white onion, chopped
• 1  teaspoon minced garlic
• 1 teaspoon hot chili powder
• 1/4 cup cilantro, chopped
• 31 tablespoon lime juice
• salt and pepper to taste

Combine all ingredients in a bowl.  Taste and adjust seasoning.

Place in food processor and blend until smooth.

Serve as dip or with cheese.   I added a large blob of mozzarella and zapped it, in the microwave.  Delicious.

Mark Bittman gave alternative recipes which make up the 5 quick dips, Peach Salsa,  Green Apple-Cucumber, Tomatillo-Black Bean Salsa and Corn Salsa.

Food Matters Project – Cassoulet with Lots of Vegetables

The name of this recipe appealed to me, immediately, because I thought, it had no meat in it.  I was wrong.  It calls for a choice Italian sausage, bone-in pork chops, comfit duck legs or duck breasts.  No, no, Mr. Bittman – not for me and I don’t believe we missed anything without the meat. I like what Mark put into it – that is Mark Bittman, the author of Food Matters. I left out the meat and will ask, “Who needed it?”  This totally vegetable dish was filled with flavor and we cleaned our dishes.

We like this cassoulet and I would be happy to make this again.  It was filled with veggies, which we love and the combination was one, both hubby and I enjoy. I pretty much followed the recipe but I turned it, into a  soup by adding some organic vegetable broth and water.  It was rich and delicious.

 The Food Matters Project can be found here and we hope any Bittman fans  will join right in.  Cooking Bittman is interesting and tasty.  You can also find the cooks and where to find their latest creations on The Food Matters site.

In the future we will be cooking up the following recipes as follows:

April 9, 2012: Fish Nuggets Braised in Rhubarb Sauce (page 454),

April 16, 2012: No-Work Mostly Whole Wheat Pizza Dough (page 533) and Topping Pizza, the Food Matters Way (p

April 23, 2012: Real Whole Wheat Bread (page 539) or Mostly Whole Wheat Baguettes (page age 535),

542) April 30, 2012: Roasted Asparagus and White Bean Soup (page 110) May 7, 2012: 

Five Quick Salsas for Chips, Dips, and Other Stuff (page 46 May 14, 2012: Bruschetta, Rethought (page 51),

Don’t theysound good?

This is linked to Savory Sunday       What Makes you Say Mmmm?     Hearth and Soul    Savory Sunday

Seared Bean Sprouts with Beef and Sesame Orange Sauce – The Food Matters Project

Cover via Amazon

This is my second recipe as a member of the The Food Matters Project.  Last week, I just did not have enough time to track down my ingredients but this week, normalcy returns and I managed to get everything although, I was one orange short.  I had no vision what this would like or taste like and I admit, I was happily surprised.  I am not sure why I am surprised since Marc Bittman has not steered me wrong and I trust in his recipes, especially with the choices he suggests.

Dominica of Wine Food Love chose Mark Bittman’s Seared Bean Sprouts with Beef and Sesame Orange Sauce. You can find the recipe at  Wine Food Love.

I made this dish and served it on soba noodles which was a good mix.  Alternatives are rice or quinoa and I think all three would be yummy.  I followed this recipe almost exactly.  I was short that orange so I did not have as much zest and I added some juice from the container to the fresh orange juice to make enough for cooking.  The citrus flavor turned out to come through clearly and we like that.  The honey gave it very slight sweet taste and all the flavors blended beautifully.  This is a winning recipe.

To see what others did with this recipe, check out the Food Matters Project.

• Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese – The Food Matters Project

This is linked to Cast Party Wednesday