Food, mustard seed sentinel

Oven Roasted Tomatoes

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I love tomatoes in any and every way possible. Sliced on a sandwich, chopped in salsa, cooked in sauce and fresh from the garden are all scrumptious. Tomatoes are versatile and delicious. One of my favorite ways to prepare the all-purpose tomato is roasted.

Roasted tomatoes have the most amazing flavor and are very easy to make. I love to use Romas when roasting tomatoes but any tomato will do. You can slice them thin or just halve them depending on how you will use your roasted tomatoes.

Add them to salads, soups, or sandwiches. Toss roasted tomatoes with some pasta, garlic, olive oil, and parmesan for a delicious simple meal. Compliment your main dish of chicken, fish or pork with some roasted tomatoes. Put some roasted tomatoes on a charcuterie board or the top of crostini.

There are numerous ways to use roasted tomatoes to add wonderful flavor and texture to just about any dish. It’s also a great way to preserve tomatoes since they can be kept in the freezer for up to six months. I hope you are inspired to give roasted tomatoes a try.

Happy Eating!

Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. John 14:27

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Oven Roasted Tomatoes

Ingredients

2 pounds plum tomatoes

olive oil

Salt and pepper

Directions

  1. Preheat oven to 400℉
  2. Line a rimmed baking sheet with parchment.
  3. Slice tomatoes in half. Gently remove the seeds and stems.
  4. Place the sliced tomatoes on prepared baking sheet.
  5. Drizzle with olive oil and salt and pepper.
  6. Bake for 35 to 40 minutes until tomatoes begin to carmelize.
  7. Cool and add them to your favorite dish.

Notes:

Store roasted tomatoes in the refrigerator for up to 5 days or freeze for up to 6 months.

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Crostini

Ingredients

Baguette

Olive oil

Directions

  1. Preheat oven to 350℉
  2. Slice baguette into ¼ inch rounds.
  3. Brush each side with olive oil and place on a baking sheet.
  4. Bake for 15 minutes until crisp and golden brown.

Notes:

Add whatever toppings you like to the crostini.

I topped mine with ricotta cheese, roasted tomatoes, and fresh oregano.

For this recipe and more go to Mustard Seed Sentinel.

https://www.mustardseedsentinel.com

Food, mustard seed sentinel

Turkey Pot Pie

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You may have some leftover turkey in the near future, and you may want something new to do with all that meat. Turkey pot pie is a great way to use up leftovers from your Thanksgiving meal. It comes together easily and is so satisfying. A flaky, buttery crust wraps the savory turkey filling like a delicious present. 

Meat pie is a very old food with roots as far back as ancient Greece and Rome. I think they were on to something pretty fantastic all those years ago. Many cultures around the globe have their own version of meat pie. We love meat in a pastry shell in America too. Pot pies have stood the test of time. Turkey pie is a classic.

This turkey pot pie recipe is absolutely scrumptious. There’s plenty of meat, and the sauce in the filing is creamy and flavorful. The delectable crust brings all the flavors and textures together beautifully. My family gave this recipe their stamp of approval. I think your family will love this savory pie too. Turkey pot pie is good old fashioned comfort food.

Happy Eating!

In everything give thanks; for this is God’s will for you in Christ Jesus. 

1 Thessalonians 5:18

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Turkey Pot Pie 

Ingredients

1 double pie crust – homemade or store bought

1 medium onion – diced

2 carrots – diced

2 ribs of celery – diced 

4 cloves crushed garlic

6 tablespoons butter

⅓ cup flour

2 cups chicken stock

½ cup heavy cream

2 teaspoons salt

½ teaspoon pepper

1 ½ teaspoons poultry seasoning

1 teaspoon fresh thyme 

3 cups cooked shredded turkey 

1 cup frozen peas

1 egg – beaten for egg wash

Instructions

  1. Preheat oven to 425°
  2. In a large pot melt the butter over medium heat. Add onions, carrots, celery, and garlic. Cook the veggies until they are soft, about 5 minutes. 
  3. Add the flour, and stir continually for 2 minutes.
  4. Add the chicken broth and heavy cream. Bring to a simmer and cook for a few minutes until it’s thickened. Stir constantly. Add salt, pepper, poultry seasoning, and thyme. Taste, and adjust spices as needed.
  5. Stir in cooked turkey and frozen peas. Remove from the heat. Let that sit while you prepare the pastry.
  6. Roll out one pie crust disk into a 12 inch circle. Roll up the pie dough onto your rolling pin and transfer to a 9 inch pie pan. Carefully let the dough fall into place. Gently press the dough into the pie pan. 
  7. Add the turkey pie filling to the prepared pastry filled pie pan.
  8. Roll out your second pastry disk into a 10 inch circle. Use the rolling pin to transfer the dough on to the top of the filled pie. 
  9. Cut the top and bottom dough ½ an inch beyond the pie plate. Pinch the top and bottom crusts together to seal the pie. Crimp the crust. Place a finger against the inside edge of the pie dough, then use the thumb and index finger of the other hand to press the pastry into flutes.
  10. Cut 4 to 6 two-inch slits in the top of the pie to vent. Brush the prepared pie with egg wash.
  11. Bake for 30 to 35 minutes until the crust on top is golden brown.
  12. Cool for 15 minutes before serving.

Notes

  • You can use both white and dark turkey meat. You can also use chicken.
  • Use green beans or other vegetables if you prefer.
  • If the crust is getting too dark while cooking, cut a 4 inch circle in the center of a square piece of aluminum foil. Loosely place on the pie while it finishes cooking. 
  • You don’t have to crimp the edge of the pie. It just looks prettier crimped.

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Homemade Pie Crust 

Ingredients

2 ½ cups all purpose flour

¼ teaspoon salt

1 cup cold butter, diced

1 cup cold water

1 egg

 

Instructions 

  1. In a large mixing bowl add flour and salt. Stir to combine.
  2. Add the cold butter. Using your hands mix the butter and flour. Grab the mixture and rub it to break it into smaller pieces until it’s a coarse crumb.
  3. Combine the egg and water in a measuring cup. 
  4. Pour about half the egg mixture into the flour and butter. Using your hands combine until a soft dough forms. Add more of the egg and water as needed. It will come together quickly. Do not over mix. Do not knead the dough. Just bring all of the ingredients together. It should not be crumbly, and it should not be wet. 
  5. Once it’s combined divide the dough into two portions. Flatten each portion into a disk shape and cover in plastic wrap. 
  6. Refrigerate for an hour. Leave the dough on the counter for 20 minutes to soften up a bit before rolling it out.

 

Notes

  • Pie dough can be kept in the refrigerator for 48 hours and freezer for up to 6 weeks.
  • Do not stretch pie dough when placing it in a pie pan. Stretching the dough causes shrinkage while baking. 
  • I always use salted butter. Use unsalted if you prefer. 
  • Keep butter and water cold.     

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For this recipe and all of my recipes go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com

Food, mustard seed sentinel

Canned Tomatoes

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We had a large tomato harvest in our backyard garden this summer. There were so many that a quick decision had to be made on what to do with the tomatoes before they spoiled. Enter the canned tomato. This was my first time canning, and I loved it. 

There is something so satisfying about preserving food that you’ve grown. Even the basil in each jar is from our garden. I have a whole new respect for the generations before me who had no choice but to preserve their food for those long winter months. No wonder not a drop of food was wasted back in the day. Each morsel meant hard work was involved.

A few things to consider before you decide to take the plunge on this endeavor. It will make a decent sized mess in your kitchen. It will take at least two hours of your time. You don’t need a canning pot. The only tool you should purchase or borrow is canning tongs, and of course jars. 

If you have ever wanted to try canning, tomatoes are a great way to start. They are probably one of the least fussy foods to preserve. You will still need to sterilize your jars and lids, but there is less concern over botulism because tomatoes are a high acidic fruit. You will have your very own tomatoes on hand to make sauces, soups, stews, or any other tomato based recipe. 

I love trying new things and canning tomatoes surprised me with happiness. Tomatoes are a staple in my cooking, and now I have my own canned supply from my garden. If you decide to take the leap into canning like I did, send me your pictures. I’d love to see what you accomplished. You can do this!

Happy Canning!

I am the vine; you are the branches. If you remain in me and I in you, you will bear much fruit; apart from me you can do nothing. John 15:5

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Canned Tomatoes

 

Ingredients

  • ½ to 1 lb. Roma tomatoes per each 16 oz. jar
  • 1 bottle concentrated lemon juice
  • fresh sprigs of basil

 

Instructions

  1. Prepare canning jars. Place jars and lids in simmering water for 10 minutes to sterilize them. The rings do not need to be sterilized and just need washed in warm soapy water. To make it easy, just leave the jars and lids in the warm water until you’re ready to fill them. 
  2. Remove the skins from the tomatoes. Wash tomatoes and make an “x” shape with a knife on the bottom of each one. Bring a large pot of water to boil and place scored tomatoes in the pot for a minute or two. When the skins start to tear, scoop out the tomatoes and place them in an ice water bath. Remove the skins, cut out the core, and slice the tomatoes into quarters. 
  3. Cook the tomatoes. Place one fourth of the tomatoes in a large pot. Bring to a boil over medium heat. Crush the tomatoes with a potato masher. Add the remaining tomatoes (do not crush these tomatoes) and boil for 5 minutes.
  4. Fill jars with cooked tomatoes. Add 1 tablespoon lemon juice concentrate per jar and one sprig of fresh basil. Fill jars with cooked tomatoes leaving ½ inch head space. Wipe the rims and place lids and rings on each jar until finger tight.
  5. Process jars in a hot water bath. Place the filled jars in a warm water bath covering them in at least an inch of water. Bring the water to a rolling boil and start timing. 40 minutes for pints and 45 minutes for quarts. Process times can vary depending on your altitude. https://nchfp.uga.edu/how/can_03/tomato_water_pack.html
  6. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when the center is pressed. You should hear a popping sound when they cool or even while they are boiling. Store canned tomatoes for up to a year. 

 

Notes:

  • Make sure to use canning tongs. It will make your job much easier and safer.
  • I used a stock pot when processing my cans since it was deep.
  • My jars are pint size (16 oz.) 
  • A wide mouth canning funnel is quite helpful when filling jars.
  • Use bottled lemon juice to ensure high enough acidity.
  • Add 2 tablespoons of lemon juice for quart size jars.

 

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