Vegetables The International Way News Letter
 Mon, 19 Jul 2004, at 10:59 a.m.

This news letter is from an AOL food chat and printed here at Recipes From Friends with permission from Judee

Welcome to the Cooking Around the World Chat. Tonight your hosts Judee and Dianne will continue with a series featuring "Vegetables the International Way." Tonight we will have recipes using Tomatoes and Corn.

Please pull up a chair, relax and enjoy an hour of recipes and friendship.

Panzanella
(Bread and Tomato Salad)

3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well. Serves 4 to 6.
***End of Recipe***

Timatar Murghi - India

(Chicken with Tomatoes and Garam Masala)

5 tablespoons vegetable oil
3/4 teaspoon whole cumin seeds
1 inch stick of cinnamon
5 whole cardamom pods
2 bay leaves
1/2 teaspoon whole peppercorns
2 medium onions, finely chopped
6 to 7 cloves garlic, finely minced
1-inch cube fresh ginger, minced
6 medium tomatoes, peeled & chopped*
3 pounds chicken pieces, skinned
1 1/2 teaspoon salt
1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon Garam Masala

Heat the oil in a large, wide pot over medium heat. When hot, put in the cumin seeds, cinnamon stick, cardamom, bay leaves and peppercorns. Stir once and immediately add the onions, garlic and ginger. Stir this mixture around until the onion picks up brown specks.

Now put in the tomatoes, chicken, salt and cayenne pepper. Stir to mix and bring to a boil. Cover tightly, turn heat to low and simmer for 25 minutes or until chicken is tender. Stir a few times during this cooking period.

Remove cover and turn up heat to medium. Sprinkle in the Garam Masala and cook, stirring gently for about 5 minutes in order to reduce the liquid somewhat. Serves 4.

Note: The whole spices in this dish should not be eaten. You will probably have to go to a specialty market to find some of the spices in this recipe. Do try it because this is one dish not to be missed.

*Substitute with 1 (28-ounce) can of tomatoes, undrained.
***End of Recipe***

Our next recipe comes from MelaniasEmail. She writes:

"I don't make it to the chats very often because I'm dealing with an illness but I do love sharing and learning new recipes...Here is a great recipe for

Chicken Soup Spain Style:

You can use one chicken breast or a couple of thighs and wing meat, whichever you prefer.
One yellow, orange and green pepper (1/2 of each)
Chopped garlic about 2 tablespoons
Wylers or any kind of chicken stock such as Goya packets.
Tomatoes 2 whole
Fideos (angel hair).. found in exotic food aisle
Olive Oil

Take the olive oil and add chopped peppers, garlic and tomatoes chopped as well.. add to oil and simmer on low stirring around frequently... till soft and creates a sort of sauce... then add the water , chicken stock and bring to a boil.. add the fideos(crush the angel hair into small pieces before adding) and chicken . Cover and simmer for about a half hour on low , then serve.. yummy and tasty! Good to cure that common cold! Mel
***End of Recipe***

Australian Sweet Corn Fritters with Roast Tomato & Bacon

1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. paprika
1 tbsp. sugar
2 eggs
1/2 cup milk
2 cups fresh corn off the cob
1/2 red bell pepper, chopped
1/2 cup sliced shallots
1/2 cup chopped coriander
oil for frying
3 roasted tomato slices
1 bunch arugula
4 slices of bacon, grilled

Sift the flour, baking powder, salt and paprika into a large bowl. Stir in sugar. In a separate bowl, lightly beat the eggs and milk. Add the egg mix to the dry ingredients. Mix until smooth. In a separate bowl, combine corn, red bell pepper, shallots and coriander. Add to the batter mixture and mix well. Heat some oil on a frying pan and drop a couple of tablespoons of batter per fritter. Fry for a couple of minutes on each side, until golden. Top with arugula, roasted tomato slices and bacon.
***End of Recipe***

Tomato Rice (Caribbean)

2 teaspoons vegetable oil
1/2 cup onion -- finely chopped
3 cloves garlic -- finely minced
2 1/2 cups vegetable broth
1 cup brown rice -- uncooked
2 medium ripe tomatoes -- peeled and chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme

Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, 5 minutes. Add broth and bring to a boil. Add remaining ingredients. Reduce heat to medium-low, cover, and simmer 45 minutes, until rice is tender and most of the liquid has been absorbed. Remove from heat and let stand covered, 5 minutes. Fluff rice with a fork before serving.
***End of Recipe***

Green Tomato Chutney - Indian

3 lb green tomatoes
1/2 lb onions
1/2 lb apples
1 pt vinegar
1/2 lb demarera sugar g
1/2 oz mixed pickling spice
2 Tbls salt

Cut up tomatoes. Peel and chop apples and onions. Tie spice in muslin bag. Put all ingredients in saucepan and boil until tender and thick. Remove spice and pour into hot dry jars. Tie down. Spice vinegar may be used instead of mixed spice.
***End of Recipe***

Hot Tomato Relish (Gujarati Kasundi) - India

This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods.

1 tb Mild vegetable oil
1/2 ts Mustard seeds
1 1/2 tb Slivered garlic
1/2 ts Turmeric
1 t Cayenne pepper
1/2 ts Salt
5 md Ripe tomatoes, blanched, peeled, chopped
1/4 c Distilled white vinegar

Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about 4 minutes. Add turmeric, cayenne, salt and tomatoes. Stir and cook for 2 minutes. Add vinegar and bring to a boil. Reduce heat, cover, and simmer until thick, about 10 minutes. Spoon into clean jars and seal. Makes 3/4 cup. Note: Stays fresh for several weeks in a covered jar in the refrigerator.
***End of Recipe***

Russian Salad

3 large potatoes, boiled al dente
2 carrots, cooked al dente
1 cup peas, cooked
1 cup corn, cooked
2 large beets, cooked al dente
1/4 cup small capers
8 gherkins, cut into small dice
2 cups mayonnaise

1. Cut all the vegetables into small dice (leave peas and corn whole).
2. Transfer everything to a large bowl and stir carefully to combine.
3. Adjust seasoning by adding salt and pepper to taste.
4. Put in a pretty bowl and spread over top with a thin layer of mayonnaise to' frost'.
5. Decorate with some cooked carrot strips and gherkin strips, making a sun-burst type pattern in the middle.
***End of Recipe***

Fresh Tomato and Corn Salad - Mediterranean

3 of the greatest flavors in nature, together in one dish (Spend a few extra dollars on good olive oil, and you'll see what I mean). Can be served cold or room temperature. Great for picnics.

2 large fresh tomatoes (I like Creole and beefsteak) or 2 lbs cherry tomatoes
1 1/2 cups fresh corn or frozen corn, blanched and drained
8 fresh basil leaves
balsamic vinegar
extra virgin olive oil

1. Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste.
2. Stir.
3. Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
4. Stir before serving.
***End of Recipe***

Corn Stuffed Poblano Chilies - Mexico

6 Poblano Chiles
2 Eggs; Large
1 1/2 c Whole Kernel Corn
2 oz Cheddar Cheese; Shredded 1/2C
1/2 c Pecans; Chopped
1/2 c Red Pepper; Finely Chopped
1/2 c Onion; Finely Chopped
1/2 ts Salt
1/8 ts Red Pepper; Ground

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove ALL the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible.

Heat the oven to 375 degrees F.

Beat the eggs in a medium bowl until thick and lemon colored about 4 minutes. Stir in the remaining ingredients. Place the chiles in a greased rectangular baking dish 13 X 13 X 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot about 25 minutes.
***End of Recipe***

MIDDLE EASTERN PICKLED GREEN TOMATOES

1. 6 to 7 lb very small green tomatoes
8 cups water
3 cups white vinegar
1 cup salt
3 hot peppers, finely chopped
6 sprigs fresh dill (optional)
6 cloves garlic (optional)

Wash tomatoes; dry. Mix water, vinegar and salt in saucepan; bring to a boil. Place tomatoes in hot, sterilized jars with peppers, dill and garlic. Fill jars with boiling vinegar mixture to 1 inch from top. Seal jars with lids immediately.
(MAKES 6 TO 8 QUARTS)
***End of Recipe***

Tomato, Eggplant, and Crab Soup - Italian

Roasting the vegetables for this soup before adding them brings out all their sweetness and subtle flavors. The soup is great served hot or chilled.

Serves 4-6

4 eggplant
2lb ripe tomatoes, halved
6 garlic cloves, skins left on 4-5 tablespoons light olive oil
2 onions, peeled and roughly chopped
1 1/2 quarts chicken stock or vegetable stock
2 tablespoons chopped fresh tarragon
1 tablespoon tomato puree
2/3 cup dry white wine
12oz canned crab meat, drained and broken into flakes
salt and freshly ground black pepper
sprigs of tarragon, to garnish

1. Preheat the oven to 400 F/200 C. Peel the eggplant thinly and cut the flesh into cubes about 1-inch square Put Into a baking tray and drizzle over a little olive oil. Put the tomato halves and the garlic cloves on a separate baking tray and brush with a little olive oil.

2. Roast the vegetables and garlic for 30 minutes. After 15-20 minutes, check the garlic. If it has begun to dry and turn brown, remove it. Cool and then squeeze the garlic pulp from the skins. Scoop the tomato flesh and juice from the tomato skins, discarding the skins.

3. Heat the remaining olive oil in a large saucepan and gently fry the onions until soft and transparent. Add tin eggplant, tomato, garlic, stock, tarragon, white wine, and tomato puree. Bring to the boil, reduce the heat, cover the pan, and simmer for 30 minutes.

4. Allow the mixture to cool, then puree it in a food processor or blender until smooth. Return to the pan and stir in the crab meat. Taste and adjust the seasoning, if necessary, and heat the soup through. Serve garnished with sprigs of fresh tarragon.
***End of Recipe***

Tabouli

Serving Size: 6

1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions -- include greens
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed

OPTIONAL
1/2 cup cooked chickpeas
1 chopped green bell pepper
1/2 cup coarsely grated carrot
1 chopped cucumber -- or summer squash

You should begin to soak the bulghar at least 3 hours before serving time. It needs to thoroughly marinate and chill.

Combine bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly.

Refrigerate 2-3 hours.

Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with olives.
***End of Recipe***