Who Knew - Pickled Cherry Tomatoes

Who Knew - Pickled Cherry Tomatoes

You might recall I decided to make pickled cherry tomatoes. The turned out super. Here is the link.

Blistered Shishito Peppers

Blistered Shishito Peppers

8 ounces of shishito peppers, leave stems on
dash of olive oil
1 garlic cloves minced
1/4 cup mirin
1 tablespoon gf soy or aminos 
1 tablespoon of fish sauce
1 teaspoon sesame oil
dash of chili oil

sesame seeds

Toss fresh shishito peppers in olive oil and minced garlic. Steam in a frying pan covered a medium low heat till peppers wilt and soften. Stir peppers occasionally. Remove lid and add mirin. Mix next four ingredients and pour over shishitos. Sprinkle with sesame seeds and serve immediately.

Cherry Tomato Chutney or Relish

Cherry Tomato Chutney or Relish 

1 small onion chopped medium fine
2 garlic cloves minced
8 tomatillos cut in six pieces
1 tablespoon olive oil to sauté onions, garlic, and tomatillos
3 pints cherry tomatoes cut in half
3/4 cup golden raisins
3/4 cup brown sugar
1/2 cup apple cider vinegar
2 teaspoons mustard powder
2 teaspoons curry powder
1/2 teaspoon red pepper flakes
salt to taste

This recipe was prompted by all the vegetables we harvested this week. Chop onion, garlic and tomatillos and sauté till softened. Add remaining ingredients and cook till reduced, about one hour or until mixture turns a very dark tomato color. Adjust seasonings and place in sterilized pint jars with lids and refrigerate for up to one month. Makes 2 pints. You can also experiment by adding cinnamon, cloves, various seeds, etc. This condiment is good on a cheese board, bread or crackers and many other uses. It turned out very tasty.

Japanese Eggplant and Mushroom Stir Fry

Japanese Eggplant and Mushroom Stir fry

3 Japanese eggplant, peeled partially, cut into 2 inch pieces, then steamed
6 ounces of mushrooms, cut in quarters
6 garlic cloves minced
1 tablespoon fresh ginger minced
olive oil to sauté mushrooms, garlic and ginger
2 tablespoons mirin
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon chili oil

I over cooked the eggplant so it lost it's shape and texture. Eggplant should be steamed for 20 minutes or until soft but keeping it's color and texture. Sauté in olive oil mushrooms, garlic and ginger.. Add eggplant and remaining ingredients and stir till blended. It was very tasty, even Gary liked it and he doesn't like eggplant.