  It’s tomato season again!! I love, love, love home grown tomatoes. They actually have flavor!! And tomatoes are so good for you. According to Tomatofest.com • Eating tomatoes, ketchup, tomato sauce and tomato paste-topped pizza more than two times a week can reduce the risk of prostate cancer by 21 to 43 percent according to Dr. Edward Giovannucci of the Harvard University School of Public Health. • “The only nutrient that turned out to have significant preventative value (against prostate cancer) was lycopene,” writes Dr. Giovannucci who also found that lycopene was most efficiently absorbed into the body when accompanied by dietary fats (lipids). • “Cooking tomatoes in oil encourages intestinal absorption and results in a two-to-threefold rise in plasma lycopene concentrations,” • Men who eat two or more servings of tomato products average a 35 percent reduction in prostate cancer risk. • Tomato products are beneficial in aggressive cancers that have also spread to other parts of the body. • The best food sources of lycopene according to the Tomato Research Council in New York City: ( Amount of lycopene in one ounce) Tomato Sauce, Spaghetti Sauce, Ketchup (5 mg); Tomato Soup, Canned Tomatoes, Tomato Juice, Vegetable Juice (3 mg); Minestrone Soup, Vegetable Soup, Pink Grapefruit (1 mg) • Lycopene helps women guard against cervical intra-epithelial neoplasia, (CIN), tumorous tissue growth in the cervix according to research from the University of Illinois at Chicago. • Lycopene is a powerful inhibitor of the growth of breast, endometrium (inner lining of the uterus) and lung cancer cells. • Tomatoes are good for the eyes. Lycopene, the most abundant carotenoid in the blood serum, was found to be the key antioxidant that guards against ARMD ( Age-Related Macular Degeneration), a condition that may cause blindness. • Tomatoes are high in Vitamin A, Vitamin C, Calcium and Potassium • Lycopene is an inhibitor to heart disease. So there you go…eat your tomatoes and you’ll outlive Methuselah…well…maybe.  To celebrate the venerable tomato and to support our favorite tomato packagers, Red Gold Tomatoes along with out favorite chili creators, Willis Chili Seasoning, we are having a giveaway that will make your mouth water. The winner will receive a can of Red Gold tomato sauce, a package of Willis Chili Seasoning and a lovely Red Gold Tomato apron to wear while making chili. I know it is summer, but we eat chili all year round and it is one of our summer favorites. So leave a comment below and on following posts and your name will automatically go into the drawing that will be held on August 20th. Good luck!  To make you hungry for tomatoes, here is something new that we have tried and love. I can totally admit that I am an Okie country girl. I’ve never been to Italy and, up until recently, I’d never heard of a Caprese Salad (you have to say “Caprese” with your hand slightly waving next to your cheek with your thumb touching your index finger to add emphasis). The daughter, Mrs. Wonderful Mommy, is well acquainted with this salad and rolled her eyes at my delight at my new find, but I had been totally ignorant of this epicurean delight. Evidently, (and the home school mom is now coming out in me) Insalata Caprese is a salad in the style of the island of Capri and is usually served as an antipasto (first course), not a contorno (side dish). Oh yeah. Wish you could hear this Okie accent butcher THAT! Insalata Caprese is sometimes called Insalata Tricolore, because it is the three colors of the Italian flag – red, green and white. It can include avocado as well. from Foodielady.wordpress.com We have had an incredible tomato season in Oklahoma with the wonderfully cool weather and my Roma Tomatos have done exceptionally well. I love to dehydrate Romas and, of course, they make superb spaghetti sauce, but they are great just to eat! So, when a friend posted a photo of a Caprese Salad on Facebook, I had to try it. As is usual with me, though, I had to add my own flair! A recipe? I don’t need no stinkin’ recipe. Ha! Usually, only a fine olive oil is drizzled over this fresh vegetable and cheese dish, but I gotta dress it up. So here is my version of a Caprese Salad. Ingredients: Red leaf lettuce and butter crunch or Green leaf lettuce One Roma tomato per person Package of Buffalo Mozzarella cheese (the very soft, fresh mozzarella) Fresh Basil leaves 1 Tbsp Olive oil per person 1 Tbsp Balsamic Vinegar per person ½ tsp Dehydrated garlic pieces per person Salt and pepper Instructions:  In a heated skillet, pour dried garlic pieces onto the dry surface with no oils. Quickly toss around with a spatula until pieces are lightly browned and toasted.  Mix olive oil and vinegar with a small whisk and add browned garlic pieces. Set aside. Cut thin slices of mozzarella and tear basil leaves into about 3 pieces. If the mozzarella is large, cut it into pieces that match the width of the tomatoes. Set aside. With each Roma tomato, carefully slice off the stem end of the tomato and then cut a thin layer, lengthwise, along what will be the bottom in order for the tomato to sit flat on a surface. Carefully make slices across the tomato, about ¼” thick, stopping slicing before you go all the way through the tomato. Gently spread the sections of tomato and insert a slice of mozzarella and basil between the tomato slices at the same time.   On salad plates, arrange torn pieces of lettuces to cover the plate. Place a stuffed tomato in the center of the lettuce. Drizzle 2 Tbsp of the vinaigrette dressing over the tomato, salt and pepper to taste, and serve.  Isn’t that pretty? And just to let you know, we went to a VERY nice Italian restaurant this week and there on the menu, under the salads, was “Caprese Salad”. I smiled very knowingly at the waiter and considered stating, “I know what a Caprese Salad is – (while holding my hand to my cheek with my fingers touching.) I make them alllll the time. I just don’t choose to have one at today.” I’m sure that he would have been duly impressed!
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Posts Tagged ‘olive oil’
New Giveaway and Salad Recipe!
Wednesday, July 23rd, 2014
Healthy Butter
Sunday, February 13th, 2011
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Butter…Because It Is! Just a quick tip for those of you who love butter, but would like to add more of the “good fat” to your diet. There are things that I have done to make my eating habits more healthy and more fat-free. But I WON’T do without my butter!! While I know, in my last post, I admitted that I like Velveeta cheese, which it could be argued is not really cheese, I can’t stand margarine. And talk about bad fats…ewwww. All I know is that God made cows which make milk that is churned into butter without any additives. There is no animal that has produced a stick of margarine. It’s pretend butter. Anybody remember that “it’s not nice to fool with Mother Nature!” routine? Nowadays, one can spend a pretty penny on butter that has been mixed with olive oil or canola oil to increase the good fats and to make it spreadable. I’ll show you here how you can do the same thing for a whole lot less.  For about 3/4 cup of soft butter, use one stick of real butter, at room temp, either salted or unsalted depending on which you prefer, and place into a blender or food processor.  Add 1/3 cup light olive oil.  Process until the butter and oil are completely mixed. The consistency will be that of whipped cream and some of the oil may still be separated out, but you can just stir that in.  Pour the mixture into a container and refrigerate for several hours  You will have spreadable butter that is part butter and part olive or canola oil, both of which are higher in mono and polyunsaturated fats – the good fats. And it tastes good too!!! |
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