This past weekend I had a handful of heirloom tomatoes and some summer squash from my CSA share, so I did a quick search online for something different to make using the produce.
I found a great recipe for Moroccan Chicken on Martha Stewart’s Everyday Food website. The recipe was for one, but I more than doubled it so that Andy and I would both be able to enjoy it (and have leftovers too!) and I made it with quinoa instead of couscous for the additional nutrition benefits.
We liked the recipe, but I think it needed some more spices to make it more traditional Moroccan cuisine. It was certainly quick and easy to make and a great use for our fresh veggies.
How do you like to cook with summer squash and tomatoes?
As I mentioned yesterday, I am a big believer in children eating real food. In my new kid’s cookbook, We Can Cook, there is a variety of recipes including kid favorites like grilled cheese and fish sticks and more grown-up dishes such as roasted root vegetables and veggie quinoa salad. One of my favorite recipes in the book is caprese sticks.
What I love about this recipe is that it’s interactive for kids and introduces them to an advanced taste profile that they have likely never before tasted – tomatoes, fresh mozzarella, basil, aged balsamic vinegar, and olive oil. While this recipe may be too advanced for some children, exposing them to these foods early on will make them aware of the flavors and as they get older they will hopefully learn to love it!
How do I know this works? My 7 year old nephew loves caprese salads! (This is the same kid who was eating edamame when he was almost 6.) Last week I was on vacation with my husband’s family, and at almost every dinner my nephew started his meal with a tomato and mozzarella salad. At one particular meal the salad consisted of different colored heirloom tomatoes, which he had never seen. At first he was skeptical and did not want to eat the salad, but I let him know that the yellow and purple tomatoes were just as delicious (if not more!) as the red ones and I encouraged him to at least try them. He was a great sport and tasted the yellow ones. I can’t say he loved them right away, but at least he gave it a shot. I predict that in just a couple of years he will be devouring heirloom tomatoes just like he currently does with red ones!
My nephew and his heirloom tomato & mozzarella salad
What is the most adventurous food your child or a child you knows eats?
Tomatoes are at their prime right now, and every week I’ve been getting lots of them from my CSA — cherry tomatoes, heirloom tomatoes, plum tomatoes, beefsteak tomatoes — you name it, I’ve got it! Besides popping the cherry ones into my mouth straight from the box and adding them to salads, I’ve been trying to use the tomatoes in different ways. I thought to myself a tomato jam would be a really nice accompaniment to the yellow squash carrot muffins I made last week. I did a quick Google search and the first recipe that came up was from the NY Times. It sounded easy and I had most of the ingredients on hand. With a few minor changes I had my recipe:
Servings: about 16
Serving Size: 53 grams (about 2 tablespoons)
- 4 cups whole cherry tomatoes, coarsely chopped
- 1 cup sugar
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/4 – 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 jalapeno pepper, seeded and minced (add some seeds if you want to spice it up!)
- Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, uncovered, stirring occasionally until mixture has thickened, about 1 1/2 hours. Taste and adjust seasoning.
- Cool and refrigerate until ready to use. The jam will last about 1 to 2 weeks.
Nutrition Facts (per serving): 57 calories, 14 g carbohydrate, 1 g fiber, 13 g sugar, 0 g protein, 0 g fat, 148 mg sodium, 6% DV vitamin A, 10% DV vitamin A
I’m normally very modest about what I make, but I have to say that this recipe is one of the best I’ve made! The consistency was perfect and the flavors were fabulous. The jam tasted great on the muffins, but I also used it on many other dishes (some to come). And it was really simple to make!
Have you made jam before? What is your favorite kind?
To find out the health benefits of tomatoes, take a look at my archived post, You Say Tomato, I Say Delicious!
Posted in Recipes, Seasonal Eating
Tagged beefsteak tomatoes, cherry tomatoes, health benefits of tomatoes, healthy jam recipe, heirloom tomatoes, jam and muffins, jam recipes, muffins, Recipes, tomato jam, yellow squash carrot muffins, zucchini muffins