Summer Tomatoes and a Recipe for an Open-Faced PB & Tomato Sandwich (Podcast #116)

Tomatoes are at their peak in New England right now, which means endless good eats as far as we’re concerned. Janice’s husband, Don, has a green thumb that just won’t quit, and his backyard garden is brimming right now with the sweetest, juiciest tomatoes you’ve ever seen.  As for Liz’s garden, well, let’s just say she’s shelling out hard cash for her tomatoes this summer!

We celebrate the beautiful flavors and nutritional prowess of summer tomatoes this week on our Cooking with the Moms podcast. During the show, we serve up a new recipe creation for an Open-Faced PB & Tomato Sandwich (yes, it sounds weird, but it is soooo good), take you behind the scenes to Pumpkin Pond Farm on Nantucket where Liz sampled just-picked tomatoes, still warm from the sun, and share lots of fresh, new ideas for preparing tomatoes, inspired by our Twitter friends and Facebook fans.

When we asked our Facebook fans to share their favorite summer tomato recipes and stories, here’s what Shannon H. had to say:  I saw a recipe recently where you put peanut butter on a slice of bread, put a few thick slices of tomato from your garden on top, and sprinkle it all with a little sea salt. It sounds pretty gross to me, but it had tons of positive reviews. Maybe I’ll be brave and give it a try. I’d love to know if either of you has tried this?

We couldn’t resist Shannon’s challenge, so we gave it a go. The results were surprisingly good. While we wouldn’t serve it to our kids as an after-school snack (unfortunately, none claim to be tomato lovers), we thoroughly enjoyed it. The cracked pepper and kosher salt on top balanced the slightly sweet tomatoes and the creamy, nutty peanut butter. Overall, we’d have to say the sandwich was quite refreshing!

Open-Faced PB & Tomato Sandwich

Makes 1 Serving

  • One whole grain English muffin, sliced in half and lightly toasted
  • 2 tablespoons peanut butter (use your favorite kind)
  • 2 slices fresh, juicy tomatoes
  • Kosher salt and freshly ground black pepper

1. Spread a tablespoon of peanut butter on one English muffin half and a tablespoon on the other half. Top each with a slice of tomato (make the slice thin, thick, or anywhere in between) and sprinkle with salt and pepper to taste.

Print Recipe


While on vacation on Nantucket, Liz entertained friends with this family-friendly appetizer made with thin slices of French (or Italian) bread topped with olive tapenade, slices of fresh mozzarella cheese, extra virgin olive oil, diced tomatoes (just a few … so the kids happily ate them!), and kosher salt and freshly ground black pepper.


In between long bike rides and trips to the beach, Liz stopped by Pumpkin Pond Farm on Nantucket where she toured the nine-acre organic farm.

“The Walk of Thyme” divides the garden, bursting with vegetables, herbs, and fresh greens.

Owner, Marty McGowan and Liz’s friend, Debbie, pose in front of the farm stand.

Hooray for summer tomatoes!

Tomatoes are an excellent source of vitamins A, C and K — a bone builder, and they”re also a good good source of molybdenum (which helps prevent tooth decay), potassium, manganese, and dietary fiber. Tomatoes contain an antioxidant called lycopene, which research shows may protect against certain cancers. They’re versatile too as we found out when our Facebook fans and Twitter friends weighed in to “talk tomatoes.” Here are a few tomato tales and tips to whet your appetite (listen to the show for even more inspiration)!

> Maria from Two Peas and Their Pod: Pasta with Slow Roasted Tomatoes, Artichokes, Zucchini, and Roasted Red Peppers.
> Chef Christine from Frederick Foodie: Panzanella.
> Alexandra from Delish Knowledge: Grilled Panzanella Salad with Baked Tofu Croutons.

> Kerry W.: I blanch and quick peel and chop fresh tomatoes (purple, yellow, red) and throw in measured portions in the freezer. When it’s time for fresh pizza sauce in the middle of winter, I pull out a bag or two and give it a whirl with red pepper flake, kosher salt and oregano. Fantastic!

> Pam T.: Last night I tossed penne pasta with some lightly sauteed yellow squash and tossed in some chopped garden tomatoes and feta. It was delicious and so easy on a night that I had no time to cook! I leave the tomatoes large enough that the picky kids can pick them out easily.

> Angela P.: Tomatoes fresh picked, wiped clean, and still warm from the sun with a little salt. You’ve picked a good one if the juice drips down your chin.

> Theresa P.: Fresh picked tomato sandwich — sliced tomato on squishy bread with salt pepper and mayo. Or just eat them in the garden (we did this when we were kids but my grandfather would get so angry when we picked his plants clean!! Good memories…).

> Kelly G.: I love them with basil and cucumbers from my garden, mixed with thinly sliced red onion, olive oil, and a little balsamic vinegar and fresh ground pepper.

Thanks for all the great ideas. We’d love to hear from our blog readers, so feel free to post a comment with your summer tomato faves!

September 2, 2010 | Filed Under CulinaryAdventures, Snacks, Sustainability, Vegetables, Vegetarian | Leave a Comment 

Tyler Florence Dishes on Good Nutrition for his Family, and a Giveaway for Three of his Cookbooks (podcast #115)

When it comes to feeding the public, celebrity chef and Food Network host, Tyler Florence is known for his uncomplicated recipes, bright flavors, and fresh food. And when it comes to feeding his family, this dynamic dad is clearly devoted to good nutrition. On this week’s Cooking with the Moms podcast, we caught up with Tyler to talk about his three kids, the importance of sharing family meals, and some clever ways to get picky eaters to try new foods.

Tyler, who lives in San Francisco and hosts the new Food Network series, The Great Food Truck Race, was in Boston for the National “got milk?” Milk Mustache Milk the Moment Mobile Tour. When we asked him what “milking the moment” means to him, he said it’s about stopping what you’re doing and having dinner with your family. “If you do one thing to improve the quality of your family life and how your family will remember you,” he said, “make your house smell great … cook something every day and eat dinner together.”

Studies show that when families break bread together, kids are more likely to eat a nutritious diet, higher in fruits, veggies, and calcium. They also have healthier body weights and do better in school.

Tyler had lots of great advice for nourishing young families including the best way to serve up veggies kids will happily eat (hint, hint: roast them), lunch box ideas for back to school, and strategies for enticing young children to try new foods. Be sure to tune into the show for all of his creative tips. In the meantime, read on for his simple recipe for Roasted Broccoli with Crispy Parmesan and Lemon and for our latest giveaway for Tyler’s gorgeous cookbooks: Stirring the Pot, Dinner at My Place, and Tyler’s Ultimate!

Roasted Broccoli with Crispy Parmesan and Lemon
Makes 4 Servings

  • 2 heads broccoli (about 3 pounds)
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1 lemon, juiced

1. Preheat the oven to 400 degrees F.

2. Trim about 1 inch off the ends of the broccoli stalks and peel the stalks with a vegetable peeler. Then cut the broccoli lengthwise into spears. Arrange the broccoli on a non-stick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.

3. Remove the broccoli from the oven, sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and hit it with a squeeze of fresh lemon.

Print Recipe

Now for news on our latest GIVEAWAY! Five lucky winners (U.S. only) will be selected to win a Got Milk? T-shirt and autographed copies of Tyler’s cookbooks. Three winners will receive Dinner at My Place, one winner will receive Stirring the Pot, and one winner will receive Tyler’s Ultimate: Brilliant, Simple Food to Make any Time.

To enter …

> Post a comment on this blog post telling us why family dinners are important to you and share your best tip for gathering your family around the dinner table. We will enter you into the giveaway a second, third, and/or fourth time if you …

* Subscribe to our RSS feed
* Tweet about the giveaway with a link back to this post
* Share the giveaway news with your Facebook fans and friends with a link back to the post

Please be sure to leave us a new comment every time you do something extra …. and GOOD LUCK!  The giveaway ends on Wednesday, September 8 at noon, and as always we’ll use random.org to pick our winners.

August 27, 2010 | Filed Under CulinaryAdventures, Giveaways, Podcast, Vegetables | 163 Comments 

Substituting Ingredients: The A to Z Kitchen Reference and a Giveaway (Podcast #114)

How many times have you been in the middle of making a recipe only to discover you’re out of a key ingredient?  We can certainly relate to that! Thanks to Substituting Ingredients: The A to Z Kitchen Reference (Sourcebooks, 2010) by Becky Sue Epstein, the next time you run out of pumpkin pie spice, or teriyaki sauce, or even an egg, you’ll be able to swap it with something else from your pantry in no time.

On this week’s Cooking with the Moms podcast, we caught up with Becky for some substitution secrets, like this one for a sweetened, nonfat whipped cream!

Sweetened Whipped Cream

Makes 1 Cup

  • 1 cup nonfat dry milk powder
  • 1 cup ice water
  • Sweetener of your choice
  • Vanilla extract

1. Whip together the nonfat dry milk powder and the ice water. Sweeten to taste and add vanilla as desired. Serve over berries, pie, or a fruit crisp.

Print Recipe

Becky also shared her best swaps for pumpkin (or apple) pie spice and tartar sauce.

The next time you run out of pie spice, create your own with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1/8 teaspoon allspice, and 1/8 teaspoon cardamom. According to Becky, this recipe yields enough to make one 9-inch pie.

Does your tartar sauce sit in the fridge for a year before you “find it” and finally toss it? Make your own (and save money) with Becky’s easy-does-it recipe …

Tartar Sauce

Makes About 1/2 Cup

  • 2 tablespoons sweet pickle relish or sweet pickles, chopped
  • 4 tablespoons light mayonnaise
  • 1 tablespoon onion, chopped, optional
  • 1 tablespoon hard-boiled eggs, chopped, optional
  • A few drops of lemon juice, optional
  • 1/2 teaspoon mustard, optional
  • 1/2 teaspoon dill, optional

Place all the ingredients in a bowl and mix together until well combined.

Print Recipe

Besides her substitution tips (don’t have a cardoon … no worries!), Becky also reveals common yields (did you know 1 pound of potatoes yields 1 ¾-cups mashed?), remedies for fixing common kitchen disasters, and household formulas. We think every home cook in America should buy this book; it’s truly indispensable. But before you hit the bookstore, enter to win our giveaway for Substituting Ingredients!

To enter, post a comment on this blog post telling us why you’d like to win this book. The giveaway ends on Wednesday, September 1 at noon, and as always we’ll use random.org to pick our winner. We Will Enter You into the Giveaway a Second Time if you Tweet about it and a third time if you subscribe to our RSS feed (just be sure to leave us a new comment if you tweet and/or subscribe). Good luck!

Thanks Becky for an awesome interview!

August 18, 2010 | Filed Under CulinaryAdventures, Giveaways, Podcast | 100 Comments 

BlogHer 2010 Adventures (Podcast #113)

Our trip to New York last week for the annual BlogHer 2010 conference was a whirlwind mix of meeting fellow bloggers, dining at fabulous restaurants, and working on a project with Why Milk on the importance of eating a healthy breakfast every morning. We dished all about our adventures on this week’s Cooking with the Moms radio show, so we hope you’ll tune in.

With well over 2,000 (mostly women … that’s where the “Her” in BlogHer comes in) bloggers in attendance, there were plenty of interesting people to meet including Wendy from Wendolonia (she’s one of our fabulous Facebook fans as well as a pro at making beautiful bento box lunches and snacks for her two young sons), Christine from Gotta Break Some Eggs (a cooking school for tweens and teens and a food blog to go with it), Jennifer from Savoring the Thyme (she was one of the other bloggers nominated — with us — for the FoodBuzz Best Family Food Blog award last year), and Amanda, from Food on the Table (be sure to check out her weekly No Whine Wednesday post).

We don’t know too many children who could resist a snack like this one.  If you’re looking for back-to-school lunch box ideas, Wendolonia’s weekly This Week in Bentos is the place to go for inspiration.

Liz with new pals, Beth of My Point of View and Christine from Gotta Break Some Eggs

The Meal Makeover Moms, along with hundreds of other bloggers, pose for a blogger-only Milk Mustache ad (the secret to the ’stache’ is in the milkshake)

On our first day at the conference, we spent some time at the Got Milk booth talking up the benefits of eating a nutrient-rich breakfast (full disclosure: We were compensated for our work on this project). Did you know that according to a recent study in the Journal of the American Dietetic Association, 20% of kids and 32% of adolescents are breakfast skippers?  Yikes. Breakfast is truly the most important meal of the day because it (1) helps kids concentrate, (2) improves kids’ performance in the classroom and on the playground, and (3) helps maintain a healthy body weight.

Milk is naturally nutrient rich, and what could be easier than starting the day with a bowl of whole grain cereal topped with your favorite fresh, dried, or even frozen fruit, and a glass of low-fat milk? Milk is rich in calcium and vitamin D for strong bones, protein for lean muscle, and B vitamins for energy. One of our favorite get-breakfast-on-the-table-fast strategies that we shared with bloggers is this: After dinner, prepare the table for the morning. Have your kids set the table with colorful placemats, napkins, bowls, spoons and cereal boxes as part of your dinner wrap-up routine. When alarms sound, you’ll be ready for the morning meal.


For more information on breakfast, you can download our Back-to-School Checklist, our Milking the Moment article, and you can even enter the “Unlock Their Potential” sweepstakes for cool educational prizes.

There is no shortage of great places to eat in the Big Apple. Two of our favorites were Bobby Flay’s Bar Americain and A Voce in Columbus Circle featuring Missy Robbins’ authentic Italian cuisine.

Cedar Planked Pacific Salmon with Wild Mushrooms and California Flat Leaf Spinach at Bar Americain

Peach Pie with Blueberry Sherbet at Bar Americain

Other BlogHer 2010 and NYC highlights:

Blogger extraordinaire, Susan Getgood from Marketing Roadmaps, signs copies of her new book, Professional Blogging for Dummies

Liz runs into Laura Giardina who represents Fiber Gummies, a company Liz has consulted with this year

Our cookbook editor, Wendy Smolen, spends the afternoon working with us on our book manuscript!

For more photos from our adventures at BlogHer, visit our Flickr page.

August 12, 2010 | Filed Under Breakfast, CulinaryAdventures, Podcast | 3 Comments 

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