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| Alphabet Soup "T" |
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"T" Is For TOMATOES 
The History of the Tomato: Tomatoes are apart of the nightshade family, which include potatoes and eggplants. Tomatoes originally come from South America and were introduced to the European cultures, via the Spanish. The Europeans were not open to trying tomatoes, as a lot of members of the nightshade family are poisonous. Later, the French tried these tomatoes and began to call them "pommes d'amour", apples of love. They felt that tomatoes carried aphrodisiac qualities! It wasn't until the 1900's where the tomato gained popularity in the United States. Tomato Varieties: There are many different types of tomatoes, including, but not limited to: Beefsteak tomatoes and Globe tomatoes, excellent raw or cooked, Plum (or Roma) tomatoes come in yellow and red varieties, Grape tomatoes are baby romas, Green tomatoes, excellent for relishes, frying and broiling, and Cherry tomatoes and Yellow Pear tomatoes, great as a garnish or for salads.
Tomato season is June through August. The best tomatoes available for purchase are vine-ripened tomatoes. Unfortunately, these are the most perishable, which is a reason why most supermarkets purchase green tomatoes and allow them to ripen at the store. These, unfortunately, will NEVER have the flavor or texture of a vine-ripened tomato. Look for firm tomatoes, with no blemishes, a distinct tomato aroma, that gives slightly to pressure, and should be heavier than it appears. How Do You Store a Tomato?: At room temperature. They should NEVER be placed in a refrigerator or placed in direct sunlight. If I Have An Unripened Tomato, How Do I Ripen It?: Place in a pierced paper bag with an apple at room temperature for several days. The Nutritional Qualities of a Tomato: Tomatoes are high in fiber, Vitamins A, B & C, potassium, iron and phosphorus. A medium tomato only has 35 calories. Suggested Wines: Depending on what you serve with your tomato dish, try drinking a Chardonnay, a Fume Blanc, a Chenin Blanc, a Zinfandel or a Syrah. Recipe: SALSA copyright by Jennifer A. Wickes 4 tomatillos (Mexican green tomatoes, if none are in your area, use more tomatoes) 4 Roma tomatoes ½ yellow onion 1 celery rib, thinly sliced 2 jalapeño peppers (or more for heat) 4 garlic cloves 1 bunch cilantro 1-tablespoon cumin 1-teaspoon salt 1-tablespoon lime (or lemon) juice 1-cup corn (optional) 1-cup black beans (optional) Method: 1.) Peel tomatillos (like an onion). Put in a pot and bring to a boil. Boil 10 minutes. 2.) Mince tomatoes, onions, celery, jalapeños (if extra heat is desired, use seeds), garlic and cilantro. 3.) Crush tomatillos and add to tomato mixture. 4.) Add salt, cumin and lime (lemon) juice. 5.) Mix thoroughly. If "optional" items are desired, add now, and mix again. 6.) Let the salsa sit over night. Serve with chips, eggs, grilled meats, tacos, burritos or fajitas. Makes 4 cups. This article was previously published at Suite101.com. About the Author: Jennifer Wickes is the editor and writer at "Cooking With The Seasons". To visit her site, go to: http://www.suite101.com/welcome.cfm/cooking_with_the_seasons Click here for a printable version of this article!
"T" RECIPES
"T" ARTICLES 
TEMPERATURE NOT TIME IS THE KEY IN COOKINGCooking time is influenced by the type, size, and shape of the food, the degree of intended doneness, the initial temperature of the food and the oven, the idiosyncrasies of your particular stove, the presence of other items you are cooking concomitantly, opening the oven door, and the cooking vessel. Read more... TEACHING KIDS TO COOK Supervision is the key ingredient to cooking with kids. All children develop cooking skills at different rates - having an adult introduce cooking skills that match their ability is essential. Read more... 
TIPS FOR SELECTING THE BEST SUMMER FRUITSummertime brings with it a bounty of fresh fruits, but consumers often have no idea how to choose the best fruit. This can lead to the frustration of lackluster fruit, which can make all the difference in the quality of your dining experience. Read more... TIPS FOR USING HERBS IN COOKERY In recent years, more and more cooks are using herbs in their recipes. People on salt-free diets find herbs a great help in adding flavor to their otherwise bland foods. Read more... 
LOVE TOMATOES? ENJOY THEM ALL DAY LONG!With their tangy-sweet flavor, rosy color and nutritional benefits, fresh tomatoes are a welcome part of any meal, starting with breakfast and going right through dinner. Read more... TABLE TALK FROM SARGENTO® Cooking enthusiasts looking for simple, exciting ways to infuse their favorite dishes with bold flavor without spending hours in the kitchen will appreciate the creativity offered by new Sargento® Bistro Blends shredded cheeses. Read more... 
TRIFLE - ONE EASY RECIPE, ENDLESS POSSIBILITIESMy trifle recipe is a lifesaver when you have to feed a crowd. Using cake and custard mixes, it's fast and easy to make, it looks spectacular layered in a large glass bowl, and everyone (and I do mean everyone) loves it. There is never any leftovers and even people who don't normally eat dessert have been seen chowing down on huge bowls. Read more... TUSCAN STEAK WITH MUSHROOMS Steak and mushrooms are one of those duos that have as much taste appeal today as ever. Read more... 
TIRAMISUThis classic Italian dessert is one of the most popular sweet endings ordered at restaurants, but it isn't difficult to make at home. Read more... TWICE-BAKED POTATOES This incredibly easy yet delicious way to prepare potatoes is sure to add a little flare to your next meal. Read more...
"T" Is For... Toast: To brown by direct or oven heat. Toss: To mix with light strokes, usually by lifting with a fork or spoon. Truss: To fasten in position with skewers or twine, as to truss the legs and wings of a fowl for roasting. Tahini: Sesame seed paste. Tapenade: Black olive paste made with anchovies, capers and olive oil (and some times a little tuna) from the south of France. Tomatillas: Mexican green tomatoes available here in tins.
"T" TIPS 
TENDER ROASTS
To have a delicious, tender roast beef, cut a piece of an onion (1/4 inch thick) and place under the roast beef. Also, if the roast is resting on the pantry, never baste with the hot sauce because this will prolong the cooking time.
Check out more COOKING tips in our Virtual Tipbook! 1 package little smokies 1 cup Cookies BBQ sauce 2 tbsp. grape jelly In a crockpot add BBQ sauce and grape jelly. Stir well. Add smokies and cook on low for 1 1/2 to 2 hours.
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Create My Own Soup 
