This recipe goes with the no knead pizza dough recipe. It is so basic that you wonder why it exists at all as a recipe. This comes from Jim Lahey's book My Pizza. At the time I made the sauce, I didn't have fresh tomatoes on hand.
Ingredients
One 15 oz can of organic diced tomatoes
1/4 tsp fine sea salt
2 tbsp extra virgin olive oil
Directions
Using your hands squish the tomatoes together. Squish! Squish!
Stir in salt and olive oil. Set aside until ready to use.
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Spicy Tomato Salsa
This batch came out a lot spicier than last year's and it is likely that I wasn't paying attention to actually reading last year's recipe write-up. Because I also picked up some hatch chiles from the produce market at the same time as the tomatoes, I thought I might reserve some of the tomatoes for another salsa recipe using the hatch chiles as I was already mid-recipe. I ran out of pint jars so I only made 6 pints.
What's different between last year and this year's salsa? I left the seeds in the jalapenos, and there's half as many tomatoes in this batch.
Yield: 6 pints (canned) + 1 quart (refrigerated)
Ingredients
12 green jalapenos, stemmed but not seeded
8 tomatilllos, husk removed and quartered
5-6 lbs ripe Roma tomatoes, quartered, not peeled/seeded
2 green bell peppers, stemmed and seeded, diced
2 heads of garlic, cloves removed and roughly chopped
1 bunch fresh cilantro, chopped
juice of 2 limes (4-5 tbsp)
2 tbsp kosher salt (without anti-caking additive)
Directions
Process in batches, a few pulses at a time with a food processor machine, all the ingredients except for the cilantro, lime juice and salt. Last year's salsa was processed into a sauce-like consistency. This time, it's a bit more chunky.
Empty roughly chopped batches into a large stockpot. Add lime juice, salt, and cilantro.
Cook for 1.5 hrs, or until the desired consistency is achieved.
I used a slotted spoon when filling the pint jars for canning. The quart or so of salsa leftover had a lot of water.
I processed the jars in a boiling water bath for 20 minutes.
I'm not sure this will last until next summer. I have already polished off a quart of salsa and gave away one jar. Looks like I may have to procure more of everything. :) :)
What's different between last year and this year's salsa? I left the seeds in the jalapenos, and there's half as many tomatoes in this batch.
Yield: 6 pints (canned) + 1 quart (refrigerated)
Ingredients
12 green jalapenos, stemmed but not seeded
8 tomatilllos, husk removed and quartered
5-6 lbs ripe Roma tomatoes, quartered, not peeled/seeded
2 green bell peppers, stemmed and seeded, diced
2 heads of garlic, cloves removed and roughly chopped
1 bunch fresh cilantro, chopped
juice of 2 limes (4-5 tbsp)
2 tbsp kosher salt (without anti-caking additive)
Directions
Process in batches, a few pulses at a time with a food processor machine, all the ingredients except for the cilantro, lime juice and salt. Last year's salsa was processed into a sauce-like consistency. This time, it's a bit more chunky.
Empty roughly chopped batches into a large stockpot. Add lime juice, salt, and cilantro.
Cook for 1.5 hrs, or until the desired consistency is achieved.
I used a slotted spoon when filling the pint jars for canning. The quart or so of salsa leftover had a lot of water.
I processed the jars in a boiling water bath for 20 minutes.
I'm not sure this will last until next summer. I have already polished off a quart of salsa and gave away one jar. Looks like I may have to procure more of everything. :) :)
Roasted Tomato Basil Soup
By the name of the recipe, you'd think that basil was the only herb that goes into this soup. There are certainly quite a few strong flavors in this batch, notwithstanding the crab stock I used in lieu of chicken stock. At the moment it is simmering on the stove and looks quite normal. Hope it tastes okay. I'll just have to wait and see if anyone notices that crab stock was used or if anyone can tell. When I made butternut squash soup the other day with crab stock, I couldn't tell the difference. Original recipe ratio is from Ina Garten's The Barefoot Contessa Cookbook; what lies below is close to but not really. It reflects ingredients that I had on hand. This version is not vegetarian.
Ingredients
1 quart of crab stock (can substitute with chicken broth, vegetable broth)
1-2 cups of fresh basil leaves, whole
2 large beefsteak tomatoes, diced
6 medium roma tomatoes, diced
1 (14 oz) can of organic diced tomatoes
1/2 large yellow onion, thinly sliced
2 garlic cloves, minced
small fresh basil leaves, to garnish
1/4 tsp red pepper flakes ( don't know what this really is, so I used chili pepper flakes)
1/2 tsp dried thyme or 1 tsp fresh thyme
olive oil, for roasting the tomatoes
sea salt, to taste
freshly ground black pepper, to taste
1/4 c organic heavy cream, optional
pinch of baking soda and/or sugar to balance the acidity of the tomatoes (optional)
Directions
Preheat oven to 400 degrees F.
1. In a 9" x 13" glass baking dish, arrange tomatoes cut-side down in a single layer. Drizzle a fair amount (up to 1/4 cup) of good quality olive oil on top and sprinkle with kosher salt and freshly ground black pepper. Bake for 40 minutes. It's okay if the skins get charred, that's what it means to roast a vegetable.
2. While the tomatoes are roasting... In an 8-quart heavy-bottomed pot, add olive oil, butter, red pepper flakes, garlic and onions. Let the onions sweat for at least 10 minutes over medium heat. It's okay if the onions start to caramelize, that will add a nutty-sweet taste to the soup.
3. Add the tomatoes and stock and bring to a boil. Let simmer uncovered for 40 minutes.
4. If you want to see some texture in this soup, take out the basil leaves before taking an immersion blender to the soup; otherwise, it'll just be green bits of something in the soup. This can be served hot or cold; except if you are having dinner guests, I don't advise making this soup 1-2 hours before they arrive since the soup will not chill properly if serving it up cold.
Blend soup until smooth. The soup still tasted acidic after the tiny bit of sugar and baking soda that I added. I also added some heavy cream and blended that in before serving.
5. Serve the soup in bowls and garnish with fresh basil.
Ingredients
1 quart of crab stock (can substitute with chicken broth, vegetable broth)
1-2 cups of fresh basil leaves, whole
2 large beefsteak tomatoes, diced
6 medium roma tomatoes, diced
1 (14 oz) can of organic diced tomatoes
1/2 large yellow onion, thinly sliced
2 garlic cloves, minced
small fresh basil leaves, to garnish
1/4 tsp red pepper flakes ( don't know what this really is, so I used chili pepper flakes)
1/2 tsp dried thyme or 1 tsp fresh thyme
olive oil, for roasting the tomatoes
sea salt, to taste
freshly ground black pepper, to taste
1/4 c organic heavy cream, optional
pinch of baking soda and/or sugar to balance the acidity of the tomatoes (optional)
Directions
Preheat oven to 400 degrees F.
1. In a 9" x 13" glass baking dish, arrange tomatoes cut-side down in a single layer. Drizzle a fair amount (up to 1/4 cup) of good quality olive oil on top and sprinkle with kosher salt and freshly ground black pepper. Bake for 40 minutes. It's okay if the skins get charred, that's what it means to roast a vegetable.
2. While the tomatoes are roasting... In an 8-quart heavy-bottomed pot, add olive oil, butter, red pepper flakes, garlic and onions. Let the onions sweat for at least 10 minutes over medium heat. It's okay if the onions start to caramelize, that will add a nutty-sweet taste to the soup.
3. Add the tomatoes and stock and bring to a boil. Let simmer uncovered for 40 minutes.
4. If you want to see some texture in this soup, take out the basil leaves before taking an immersion blender to the soup; otherwise, it'll just be green bits of something in the soup. This can be served hot or cold; except if you are having dinner guests, I don't advise making this soup 1-2 hours before they arrive since the soup will not chill properly if serving it up cold.
Blend soup until smooth. The soup still tasted acidic after the tiny bit of sugar and baking soda that I added. I also added some heavy cream and blended that in before serving.
5. Serve the soup in bowls and garnish with fresh basil.
Basic Marinara Sauce
I break even on the raw material cost with this recipe and can reduce my reliance on having to make a special trip to the grocery store to make a sauce for spaghetti or lasagna. June was an abysmal start to summer with all the rain and chilly temps. In the Pacific Northwest, the warm days and clear sunny skies have only just begun. Locally grown tomatoes are just starting to appear on plants and at local vegetable farms. Typically, the ugliest tomatoes leftover from the end of the season are turned into canned tomato goods: tomato sauce, diced tomato, marinara sauce, etc. A local farms these typically go for u-pick pricing of $0.50/lb or cheaper. The average store bought marinara sauce consists of about one or two cans of crushed tomatoes and tomato sauce with various herbs, cooked mushrooms, salt, sugar, and onions tossed in for flavor. It makes you wonder about the quality of the tomatoes that are used in mass produced tomato-based sauces.
Use with: Italian pastas, cheese fries, baked summer vegetables
To reconstitute tomato paste into tomato sauce, add an equal amount of water to the tomato paste. An 8 oz can of tomato paste + 8 oz water = roughly a cup of tomato sauce.
Using fresh tomatoes: To make this sauce with fresh tomatoes, peel the tomatoes by blanching them in hot water (this makes it easier to remove the skins). The Smitten Kitchen blog has a very good write-up and photos of this process (details). 4 pounds of roma tomatoes will make 4 cups of tomato sauce.
Ingredients
One 14.5 oz can of diced or crushed tomatoes
3 tbsp extra virgin olive oil
4 garlic cloves, minced or roughly chopped
6-12 basil leaves, stems removed and sliced
8 oz fresh white or crimini mushrooms, sliced (optional)
8 oz tomato paste + 8 oz water (or tomato sauce)
up to 1/2 tsp kosher salt, to taste
up to 1/2 tsp freshly ground black pepper, to taste
1 bay leaf
a pinch of sugar or a pinch of baking soda (optional, to reduce acidity)
Directions
1. In a 2-quart (or larger) heavy bottomed pot, heat olive oil over medium heat. Add onions and garlic. Sauté until the onions are translucent. Add mushrooms, tomatoes, tomato sauce, bay leaf, salt and pepper. Simmer for 15 minutes.
2. Remove bay leaf and purée using an immersion blender.
Use with: Italian pastas, cheese fries, baked summer vegetables
To reconstitute tomato paste into tomato sauce, add an equal amount of water to the tomato paste. An 8 oz can of tomato paste + 8 oz water = roughly a cup of tomato sauce.
Using fresh tomatoes: To make this sauce with fresh tomatoes, peel the tomatoes by blanching them in hot water (this makes it easier to remove the skins). The Smitten Kitchen blog has a very good write-up and photos of this process (details). 4 pounds of roma tomatoes will make 4 cups of tomato sauce.
Ingredients
One 14.5 oz can of diced or crushed tomatoes
3 tbsp extra virgin olive oil
4 garlic cloves, minced or roughly chopped
6-12 basil leaves, stems removed and sliced
8 oz fresh white or crimini mushrooms, sliced (optional)
8 oz tomato paste + 8 oz water (or tomato sauce)
up to 1/2 tsp kosher salt, to taste
up to 1/2 tsp freshly ground black pepper, to taste
1 bay leaf
a pinch of sugar or a pinch of baking soda (optional, to reduce acidity)
Directions
1. In a 2-quart (or larger) heavy bottomed pot, heat olive oil over medium heat. Add onions and garlic. Sauté until the onions are translucent. Add mushrooms, tomatoes, tomato sauce, bay leaf, salt and pepper. Simmer for 15 minutes.
2. Remove bay leaf and purée using an immersion blender.
Creamy Tomato Soup
Last week my local Fred Meyer grocery store had a lot of soup on sale and there were even coupons in the weekly newspaper circular. Of course, aside from buying organic beef stock on sale, I tend to shy away from buying commercially made soups. But, I was curious about the can of basic FM tomato soup whose ingredients listed tomato paste, water, and some other trivial things like salt and spices. While I can't break even on the cost when FM soup is on sale (only $0.59), I can use higher quality ingredients to make an inexpensive tomato soup. A 6 oz can of organic tomato paste is only $0.99, and when purchased in bulk at Costco drops to roughly $0.65/can. With the availability of fresh sun-grown tomatoes months away (only imported and greenhouse grown are "in season"), using canned tomatoes might be the way to go during the winter.
To reconstitute a 6 oz can of tomato paste, the general ratio is about 2 cups of liquid. For a cream-based tomato soup, this generally means you are adding milk or cream at some step in the cooking process. For a regular tomato soup, you could just use broth or water for the liquid. In this recipe, sugar and baking soda help adjust the acidity of the tomatoes.
Ingredients
One 6 oz can of organic tomato paste
1 1/2 c. organic whole milk
3/4 c. filtered water or vegetable broth
1/2 tsp organic granulated cane sugar
up to 1/4 tsp baking soda (optional, only add to balance acidity)
Spices (see below)
sea salt, to taste
freshly ground black pepper, to taste
Optional spices: garlic powder, powdered/dried oregano (omit if using dried basil), dried basil (omit if using dried oregano), paprika (a little heat, but mostly for color), fresh parsley (for garnish) or dried parsley
Directions
1. Heat the milk separately from the rest of the ingredients.
2. In a separate pot, combine tomato paste, water, sugar, baking soda, and spices. Bring to a boil and let simmer for 10-15 minutes.
3. Gradually whisk the milk into the tomato soup.
Serves 2.
To reconstitute a 6 oz can of tomato paste, the general ratio is about 2 cups of liquid. For a cream-based tomato soup, this generally means you are adding milk or cream at some step in the cooking process. For a regular tomato soup, you could just use broth or water for the liquid. In this recipe, sugar and baking soda help adjust the acidity of the tomatoes.
Ingredients
One 6 oz can of organic tomato paste
1 1/2 c. organic whole milk
3/4 c. filtered water or vegetable broth
1/2 tsp organic granulated cane sugar
up to 1/4 tsp baking soda (optional, only add to balance acidity)
Spices (see below)
sea salt, to taste
freshly ground black pepper, to taste
Optional spices: garlic powder, powdered/dried oregano (omit if using dried basil), dried basil (omit if using dried oregano), paprika (a little heat, but mostly for color), fresh parsley (for garnish) or dried parsley
Directions
1. Heat the milk separately from the rest of the ingredients.
2. In a separate pot, combine tomato paste, water, sugar, baking soda, and spices. Bring to a boil and let simmer for 10-15 minutes.
3. Gradually whisk the milk into the tomato soup.
Serves 2.
Sun-dried tomato hummus (without tahini)
Ever since I tried making hummus from scratch (a culinary disaster), I have avoided the chickpea (commonly referred to as the garbanzo bean). That is, until now. This variant of hummus uses sun-dried tomatoes as its flavoring agent instead of ground sesame seeds. The recipe makes roughly two cups of hummus. It is almost enough for a standalone appetizer for a potluck. The ingredient ratio can be halved or doubled.
Use with: fresh pita bread or crackers
Ingredients
2 cans (15 oz each) garbanzo beans, rinsed and drained
4 garlic cloves, roughly chopped
2-3 tbsp sun-dried tomatoes packed in olive oil
4 tbsp olive oil
1/2 tsp sea salt
juice from 2 small lemons (about 1/3 cup)
freshly ground black pepper, to taste
Directions
1. In a food prep: blend together garlic, sun-dried tomatoes, salt, and pepper.
2. Add garbanzo beans and run the food prep until no bean chunks are visible.
3. Empty puréed mixture into a bowl suitable for dipping chips, crackers, or pita wedges. Can garnish (optional) with finely chopped fresh parsley, paprika, and/or a drizzle of olive oil.
Use with: fresh pita bread or crackers
Ingredients
2 cans (15 oz each) garbanzo beans, rinsed and drained
4 garlic cloves, roughly chopped
2-3 tbsp sun-dried tomatoes packed in olive oil
4 tbsp olive oil
1/2 tsp sea salt
juice from 2 small lemons (about 1/3 cup)
freshly ground black pepper, to taste
Directions
1. In a food prep: blend together garlic, sun-dried tomatoes, salt, and pepper.
2. Add garbanzo beans and run the food prep until no bean chunks are visible.
3. Empty puréed mixture into a bowl suitable for dipping chips, crackers, or pita wedges. Can garnish (optional) with finely chopped fresh parsley, paprika, and/or a drizzle of olive oil.
Sun-dried tomato spread
Made this one up as I was adding ingredients to a mini food prep. Some days I just want to eat chicken cold cuts with a sauce other than the one that soy sauce-based one I normally use. I used a lightly seasoned rice wine vinegar because it's not as sharp-tasting as balsamic vinegar. Anyhow, this came out tasting really good and now I'm finishing it off with those multi-seed flatbread crackers from Trader Joe's.
Ingredients
4 tbsp sun-dried tomatoes packed in olive oil
1 tbsp seasoned rice wine vinegar
1 tbsp olive oil
1 garlic clove, minced
fresh thyme leaves (1 sprig)
fresh rosemary leaves (about 1 tsp)
Directions
In a mini foodprep, pulse together all ingredients until tomatoes are finely chopped and blended.
Ingredients
4 tbsp sun-dried tomatoes packed in olive oil
1 tbsp seasoned rice wine vinegar
1 tbsp olive oil
1 garlic clove, minced
fresh thyme leaves (1 sprig)
fresh rosemary leaves (about 1 tsp)
Directions
In a mini foodprep, pulse together all ingredients until tomatoes are finely chopped and blended.
Sun-dried tomato pesto
Rather than buy the $2.99 container of this stuff from Trader Joe's. I thought I'd try to make it since I already had all the ingredients listed on TJ's container label. After making this batch with grated Parmesan cheese, I think that the cheese is unnecessary. A large clove a garlic is too much of a garlic taste for one cup of pesto. This batch of the pesto came out pretty strong tasting. I wanted to eat it with lavash bread. If you like more basil in spreads like this, then use more basil. I used some basil leaves from a house plant I grew from seed this summer.
Optionals:
If you omit the cheese, the recipe is vegan-friendly.
If you enjoy nut flavors, pine nuts or walnuts are often combined with a tomato-based pesto.
Ingredients
1/4 c. sun-dried tomatoes packed in olive oil
1 medium garlic clove
1 tbsp balsamic vinegar
1 tbsp EVOO
basil leaves, up to 1/2 cup packed (to taste)
2 tbsp freshly grated Parmesan cheese (optional)
sea salt and freshly ground black pepper (optional, to taste)
Directions
1. In a food prep, blend together sun-dried tomatoes, garlic, balsamic vinegar, olive oil, and fresh basil leaves.
2. Mix in grated cheese and serve. Makes 1 cup.
Usage: Combine with cooked pasta, as a cracker or flatbread spread, with cooked eggs, or in place of mustard/mayo on a sandwich.
Optionals:
If you omit the cheese, the recipe is vegan-friendly.
If you enjoy nut flavors, pine nuts or walnuts are often combined with a tomato-based pesto.
Ingredients
1/4 c. sun-dried tomatoes packed in olive oil
1 medium garlic clove
1 tbsp balsamic vinegar
1 tbsp EVOO
basil leaves, up to 1/2 cup packed (to taste)
2 tbsp freshly grated Parmesan cheese (optional)
sea salt and freshly ground black pepper (optional, to taste)
Directions
1. In a food prep, blend together sun-dried tomatoes, garlic, balsamic vinegar, olive oil, and fresh basil leaves.
2. Mix in grated cheese and serve. Makes 1 cup.
Usage: Combine with cooked pasta, as a cracker or flatbread spread, with cooked eggs, or in place of mustard/mayo on a sandwich.
Another tomato soup
It's springtime and still not warm enough to grow tomatoes. It is one of those soups that you can eat alone and not feel like it's bachelor food. So anyways, onto the recipe. The soy sauce has two purposes here, one is to add sodium without adding salt, and two, to balance the acidity of the tomatoes. The rice is just to add some texture and a tiny bit of protein. One cup of cooked brown rice has about five grams of protein.
Ingredients
one 14.5 oz can organic diced tomatoes
1 c. cooked chicken meat, diced
1 c. frozen corn kernels
1/4 c. brown rice, soaked in water for half a day
1 red bell pepper, seeded and chopped
2 tbsp light soy sauce1 tbsp minced garlic
1 tbsp mirin
1 tbsp extra virgin olive oil
Directions
In a 2-quart stainless steel or heavy bottomed pot, heat olive oil over medium heat and add the chopped red bell pepper and garlic. Next, add the tomatoes, corn, and brown rice. Add the soy sauce and mirin. And finally, add the rice. If you haven't soaked the rice, it will take longer to be palatable. An alternative is to use leftover cooked brown rice (1/2 cup) and add it to the soup about 10-15 minutes before you intend to serve it.
Bring to a boil, then let simmer for 30 minutes on low heat. Remove from heat and serve.
Makes 2-3 servings.
Ingredients
one 14.5 oz can organic diced tomatoes
1 c. cooked chicken meat, diced
1 c. frozen corn kernels
1/4 c. brown rice, soaked in water for half a day
1 red bell pepper, seeded and chopped
2 tbsp light soy sauce1 tbsp minced garlic
1 tbsp mirin
1 tbsp extra virgin olive oil
Directions
In a 2-quart stainless steel or heavy bottomed pot, heat olive oil over medium heat and add the chopped red bell pepper and garlic. Next, add the tomatoes, corn, and brown rice. Add the soy sauce and mirin. And finally, add the rice. If you haven't soaked the rice, it will take longer to be palatable. An alternative is to use leftover cooked brown rice (1/2 cup) and add it to the soup about 10-15 minutes before you intend to serve it.
Bring to a boil, then let simmer for 30 minutes on low heat. Remove from heat and serve.
Makes 2-3 servings.
Tomato curry rice
This recipe uses Alton Brown's method of making brown rice, except I cook for one and this is too much rice for me to eat, even for a couple days. Only white rice has a 1:1 ratio with water. Brown rice has more substance to it and requires a bit more water.
Basic recipe
1 c. brown rice (long grain like basmati, or short grain)
1 1/2 c. water
1 tbsp unsalted butter
pinch of saffron (optional)
pinch of salt
1. In a small saucepan, boil water, butter, and saffron (optional) together.
2. In an 8" x 8" baking pan (preferably glass), add rice pour water-butter liquid over it. Cover with a heat-proof lid or with aluminum foil.
No need to preheat the oven. You can put this into the oven as it heats up, just set the timer for 10 minutes longer, depending on how fast the oven comes up to temperature.
3. Bake at 375 degrees F for an hour.
Tomato curry rice
Instead of using water/butter/saffron as the liquid, use an equal amount of the sauce from the tomato curry chicken recipe, up to 2 cups of liquid for half a cup of brown basmati rice (long grain).
This dish tastes a lot like a rice pilaf or a rice dish that you'd find at an Indian restaurant. I'm sure someone has given this rice cooking method a name.
Basic recipe
1 c. brown rice (long grain like basmati, or short grain)
1 1/2 c. water
1 tbsp unsalted butter
pinch of saffron (optional)
pinch of salt
1. In a small saucepan, boil water, butter, and saffron (optional) together.
2. In an 8" x 8" baking pan (preferably glass), add rice pour water-butter liquid over it. Cover with a heat-proof lid or with aluminum foil.
No need to preheat the oven. You can put this into the oven as it heats up, just set the timer for 10 minutes longer, depending on how fast the oven comes up to temperature.
3. Bake at 375 degrees F for an hour.
Tomato curry rice
Instead of using water/butter/saffron as the liquid, use an equal amount of the sauce from the tomato curry chicken recipe, up to 2 cups of liquid for half a cup of brown basmati rice (long grain).
This dish tastes a lot like a rice pilaf or a rice dish that you'd find at an Indian restaurant. I'm sure someone has given this rice cooking method a name.
Tomato curry chicken
This is basically two dishes mixed together. This is tomato soup plus an already baked sweet potato that was diced, and a batch of curry chicken. The curry chicken is a family recipe.
Curry Chicken
4 tsp mild curry powder + 1 tbsp water
2 tbsp olive oil
2 tbsp soy sauce
1 chili pepper, seeds removed and chopped (optional, if you like it spicy)
about 1 lb chicken parts, such as drumsticks
Directions
1. In a small prep bowl, combine curry powder and water to form a paste.
2. In a kettle, bring several cups of water to a boil. Set aside.
3. In a 2-quart pan (with a lid), heat olive oil until it spreads easily across the pan. Add the curry paste and stir until the oil is fragrant with the smell of curry. Quickly add the chicken and brown the sides of the chicken.
4. Add soy sauce and chili pepper. Then fill the pan with boiling water until the chicken is submerged.
5. Cover the pan with its lid and cook the chicken over low-medium heat for 45 minutes. If you were using a glass, enamel, or stainless steel pan, you could also bake this covered in the oven at 375 degrees F for 45 minutes.
Tomato curry chicken
One batch of curry chicken, cooked
One batch of tomato soup
One baked sweet potato, diced (optional)
In the same pan that has the chicken, add the tomato soup and diced sweet potato. Cook until the liquid has reduced somewhat. Serve over rice.
Curry Chicken
4 tsp mild curry powder + 1 tbsp water
2 tbsp olive oil
2 tbsp soy sauce
1 chili pepper, seeds removed and chopped (optional, if you like it spicy)
about 1 lb chicken parts, such as drumsticks
Directions
1. In a small prep bowl, combine curry powder and water to form a paste.
2. In a kettle, bring several cups of water to a boil. Set aside.
3. In a 2-quart pan (with a lid), heat olive oil until it spreads easily across the pan. Add the curry paste and stir until the oil is fragrant with the smell of curry. Quickly add the chicken and brown the sides of the chicken.
4. Add soy sauce and chili pepper. Then fill the pan with boiling water until the chicken is submerged.
5. Cover the pan with its lid and cook the chicken over low-medium heat for 45 minutes. If you were using a glass, enamel, or stainless steel pan, you could also bake this covered in the oven at 375 degrees F for 45 minutes.
Tomato curry chicken
One batch of curry chicken, cooked
One batch of tomato soup
One baked sweet potato, diced (optional)
In the same pan that has the chicken, add the tomato soup and diced sweet potato. Cook until the liquid has reduced somewhat. Serve over rice.
Canned Tomato Soup
A pretty funny recipe title, but true. Most of my canned tomato products (sauce, paste, whole, diced) go into other things, like beef stew, pizza sauce, or spaghetti sauce. This is a really easy recipe for making a quick tomato soup when it is 25 degrees F outside. Celery is among the dirtiest of all the vegetables, so you should probably use organic celery.
Ingredients
One 14.5 oz can of organic diced tomatos, no salt added
2 tbsp unsalted butter
1/4 c. celery, diced
1 1/2 tsp unbleached all-purpose flour
1 tsp organic granulated sugar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp dried oregano, crushed
1/4 tsp dried basil, crushed
Directions
1. In a medium pan over low-medium heat, melt butter and add celery. Cook until tender. Add flour and stir to make a roux.
2. Using a food prep or stick blender, briefly pulse the diced tomato then add it to the pan and bring it to a boil.
3. Add sugar, salt, pepper, oregano and basil and cook until the soup thickens. Remove from heat and serve.
Can use fresh basil leaves as a garnish, if available.
Serves 2.
Ingredients
One 14.5 oz can of organic diced tomatos, no salt added
2 tbsp unsalted butter
1/4 c. celery, diced
1 1/2 tsp unbleached all-purpose flour
1 tsp organic granulated sugar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp dried oregano, crushed
1/4 tsp dried basil, crushed
Directions
1. In a medium pan over low-medium heat, melt butter and add celery. Cook until tender. Add flour and stir to make a roux.
2. Using a food prep or stick blender, briefly pulse the diced tomato then add it to the pan and bring it to a boil.
3. Add sugar, salt, pepper, oregano and basil and cook until the soup thickens. Remove from heat and serve.
Can use fresh basil leaves as a garnish, if available.
Serves 2.
Hearty Tomato Bean Soup
This recipe is not that bad now that tomato sauce has been added to it. The tomato adds another layer of depth to this dish and helps to balance out the flavors. This recipe was formerly known as the baked beans recipe on this blog and revised the directions to include crockpot instructions.
Ingredients
1 c. white beans, soaked overnight and drained
1/4 c. red azuki beans
1/3 c. green mung beans
1/4 c. brown basmati rice
2 bacon slices, diced
3 tbsp honey
4 tsp dry mustard
1/4 tsp freshly ground black pepper
2 cloves garlic, minced
15 oz organic tomato sauce
1 qt low sodium chicken broth
1 tsp dried oregano
1/2 tsp ground thyme
salt (optional)
Directions
1. In a bowl large enough to accommodate the beans, cover beans with enough water so that there is about 1/2" of water above the beans. Let soak for a few hours or overnight. Drain beans and add to a crockpot.
2. In a small skillet, cook diced bacon until browned and add bacon to crockpot.
3. Add honey, dry mustard, salt (optional), pepper, oregano, thyme and garlic.
4. Add chicken broth. Soup can be thinned out with water if necessary.
5. Depending on what meal of the day this is for, set crockpot on high-6hrs or low-8hrs. The beans should be fork-tender in a couple hours.
6. Blend cooked ingredients together in a blender or with an immersion blender
.
Serves many.
Ingredients
1 c. white beans, soaked overnight and drained
1/4 c. red azuki beans
1/3 c. green mung beans
1/4 c. brown basmati rice
2 bacon slices, diced
3 tbsp honey
4 tsp dry mustard
1/4 tsp freshly ground black pepper
2 cloves garlic, minced
15 oz organic tomato sauce
1 qt low sodium chicken broth
1 tsp dried oregano
1/2 tsp ground thyme
salt (optional)
Directions
1. In a bowl large enough to accommodate the beans, cover beans with enough water so that there is about 1/2" of water above the beans. Let soak for a few hours or overnight. Drain beans and add to a crockpot.
2. In a small skillet, cook diced bacon until browned and add bacon to crockpot.
3. Add honey, dry mustard, salt (optional), pepper, oregano, thyme and garlic.
4. Add chicken broth. Soup can be thinned out with water if necessary.
5. Depending on what meal of the day this is for, set crockpot on high-6hrs or low-8hrs. The beans should be fork-tender in a couple hours.
6. Blend cooked ingredients together in a blender or with an immersion blender
.Serves many.
Subscribe to:
Posts (Atom)
