Tomatoes
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This pasta sauce is very simple and easy to make. It's always a hit at home and it there is always leftovers for lunch the next day. Because the ingredients are simple and few, it's important to get the best stuff.
Ingredients
- 1 - 28oz can of crushed tomatoes
- 1 - 15oz can of diced tomatoes
- 1 - 12oz can of to chicken broth
- 6 large cloves of garlic, sliced thin
- 1 medium yellow onion, diced
- 1 medium carrot, grated fine
- 2 tbs flour
- 1 tsp cayenne pepper (optional)
- 1-2 tsp oregano (I never measure)
- 1-2 tsp basil (there about)
- 2 Tbs Olive oil
- 1 bay leaf
Steps
- Take a large pot and heat the olive oil on medium-high heat. When heated add the sliced Garlic and stir till starting to brown. Immediately take out all the garlic and set aside. This is important and will give your whole sauce fabulous garlic flavor.
- Add the onions, shredded carrot and bay leaf. Reduce heat to medium and sweat the veggies till translucent. Add back the garlic and continue to stir.
- Add the flour and stir till combined. You are making a roux here. Cook the roux-veggie mixture till it starts to take on a light brown color and then deglaze the pot with the chicken broth.
- Turn the heat up to high and bring to a boil stirring continuosly.
- Add the oregano, basil, cayenne and cracked pepper at this point.
- Boil till the mixture gets really thick.
- Add the can of crushed tomatoes and the can of diced tomatoes.
- Cook for 30-45 minutes on very low heat uncovered.
- season to taste.
Notes
I've been known to add other ingredients to see how it'll affect the final flavor. Here are some good additions
- Tabasco
- Balsamic Vinegar
- Worcestershire Sauce
- Soy Sauce
- Capers
- Olives
- Wine, Red or White (switch out the chicken broth and add white wine for a really great flavor!)
- Parsley
If you have it in your fridge and you think the tastes go together, give it a try and see how it tastes. Your options are unlimited!
Tags: Garlic, Onions, Tomatoes
Delicious and fresh Guacamole recipe. Very easy and ALWAYS a hit. Serve with some chips, or add it to a sandwich for a tasty twist.
Ingredients
- 4-6 ripe Avocados, diced chunky
- 1 medium Red Onion, diced small
- 1-2 medium Tomatoes, de-seeded and diced small
- 1 Bunch of Fresh Cilantro, Chopped fine
- 1 head of Roasted Garlic
- 1 lime, juiced
- Crushed Red Pepper, optional
- Salt and Pepper to taste
Assembly
- Start by roasting the garlic in the oven.
- Dice the Red Onion, Tomatoes and Cilantro and place in the serving bowl. Add the Lime juice and stir a little. Add crushed red pepper, if you want.
- Add the avocados and roasted garlic to the bowl. Mix until you get the consistency you want. Salt and pepper to taste.
- Lime juice is very important because it will stop the avocado from oxidizing and turning brown. Once made, it'll keep in the fridge for a day or two if you plastic wrap it leaving no air between the wrap and the guacamole.
Tags: Avocado, Cilantro, Crushed Red Pepper, Limes, Red Onion, Roasted Garlic, Tomatoes
INGREDIENTS:
- 2 Tbsp vegetable Oil
- 2 onions, chopped
- 1 red bell pepper, chopped
- 4 tsp garlic, minced (or more)
- 2 tsp fresh ginger root, grated
- 6 whole cloves
- 4 inches cinnamon stick, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Garam Masala
- 1 tsp ground turmeric
- salt to taste
- cayenne pepper
- ----dash for people sensitive to spicy
- ----more - original recipe call for 1 tsp!
- 2-15 oz cans chickpeas/garbanzo beans, drained
- 1-15 oz can diced tomatoes
- 2 sweet potatos/yams/yukons, cubed to approx size of chickpea
- Vegetable Broth as needed
- couscous or rice
- Nan bread
DIRECTIONS:
- In large pot/frying pan - fry onions & bell peppers over med heat until tender.
- Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, Garam Masala, cayenne, turmeric, and salt. Cook for 1 minute over med heat, stirring constantly.
- Add chickpeas, canned tomatoes, potato cubes, and enough vegetable broth just to cover. Cover & simmer on very low heat until potatoes are done.
- Serve over cous cous, rice, whatever.
- Delicious w/Nan bread
- Tasted better the next couple of days after the flavors had blended!
Tags: Bell Peppers, Chickpeas, Garam Masala, Garbanzos, Garlic, Ginger, Onions, Sweet Potatoes, Tomatoes, Turmeric, Vegetable Broth
Ingredients
- 2 firm/ripe mangos, peeled and chopped
- 2 tomatoes, firm/ripe, chopped
- 1 firm/ripe avocado, peeled and chopped
- 1/2 vidalia (sweet) onion, chopped
- 1 plum firm/ripe, diced
- 1/2 red bell pepper, diced
- 1 stalk cerely, diced
- 1 bunch cilantro, washed, dried, chopped
- fresh ground pepper - to taste
- fresh ground salt - to taste
- 1/2 tsp Mrs. Dash original seasoning
- 2 limes, juiced
- 1 splash seasoned rice vinegar
Directions:
Prepare the fruit & vegetables. Place in a bowl. Sprinkle the salt, pepper & Mrs. Dash over the mixure. Pour the lime juice & spash of seasonsed rice vinegar over all. Mix everything together gently with a soft spatula to avoid bruising the fruit.
This has a lot of flavor but is not picante. You could spice this up a bit by adding a diced jalapeno or adding a dash or so of hot sauce.
We ate this as a side dish with roasted pork tenderloin.
Tags: Avocado, Bell Peppers, Black Pepper, Celery, Cilantro, Limes, Mango, Mrs. Dash, Plum, Sweet Onion, Tomatoes
This is a good side dish with meat. Pick out nice, big plum tomatoes and plan to make 2 halves per person. This recipe is for 2 people. Handle the tomatoes gently after they are cooked.
INGREDIENTS:
- 1-2 slices bacon, cooked, drained & chopped
- 1/3 romaine lettuce, washed, dried & chopped
- 1/3 cup bread crumbs, fresh & soft
- 1 stalk celery, minced
- 2 Tbsp parmesan cheese, grated fine
- 2 tsp olive oil, extra virgin
- 2 med plum tomatoes
- 1/8 tsp black pepper, freshly ground
- 2 tsp mayo
- cherry tomato halves for garnish (totally optional)
DIRECTIONS:
- Preheat oven to 450 degrees
- Cook bacon until crisp, drain & chop
- Combine bacon, lettuce, bread crumbs, celery, grated parmesan cheese & olive oil. Mix well and set aside.
- Halve the plum tomatoes lengthwise and scoop out insides, leaving 1/4" to 1/2" shell.
- Sprinkle inside of each tomato half with pepper and brush with the mayonnaise.
- Mound the bacon mixture in each tomato half and transfer to a prepared baking pan.
- Just before serving, roast tomatoes uncovered for 10-12 minutes until a bit brown on top or until tomatoes start to wilt.
- Optional: serve with halved cherry tomatoes sprinkled on top.
Tags: Bacon, Parmesan, Tomatoes
This is such a comfort food dinner for my family. I serve it with fresh pasta, and the casti iron skillet looks great coming from the oven straight to the table. If you don't have a cast iron skillet you can use another oven-safe skillet.
Ingredients
- 1.5 lbs chicken breasts
- 1/2 cups flour
- 1 egg
- Bread crumbs
- Fresh basil
- Fresh Mozzarella
- Ground Parmigian
- 28oz Can Crushed Tomato
- spoonful of tomato paste
- 1 small onion diced
- 3-4 garlic cloves minced
- 1 bay leaf
- Dried Basil and Oregano
- Salt and Pepper
- Olive Oil
Directions
Sauce first
- Sautee garlic and onion in small saucepan until translucent with some olive oil.
- Add crushed tomatoes and spoonful of tomato paste.
- Add some basil, oregano, salt and pepper.
- Stir and let simmer with a lid.
Prepping the Chicken
- Preheat oven to 350F
- Take the Chicken and flatten it a little with a mallet. You don't want to make it super thin.
- Prepare the assembly train for the chicken. Flour, egg then bread crumbs. Add some of the ground parmigiana to the bread crumbs.
- Brown the breaded chicken on each side in the cast iron skillet with a little olive oil. About 2 minutes per side. Once browned set the chicken aside.
- Once the skillet has cooled, clean it a little with a paper towel and add the sauce into the skillet.
- Place the chicken cutlets into the sauce. Make sure they are submerged.
- Place basil leaves on top, then place some sliced fresh mozzarella on top of the basil. Then add some parmigiana above that.
- Place in oven for 30 minutes.
- Take out and serve over pasta!
Tags: Basil, Cheese, Chicken Breasts, Mozzarella, Parmesan, Tomatoes
What makes this Bruschetta combo so tasty? Goat cheese and jalapenos! Not only is the goat cheese oh-so-delicious in this recipe, it also provides the perfect base for the other ingredients to sit on to ensure safe passage into your mouth. The jalapenos add a subtle kick which combines with the other ingredients to enhance their Mmmm factor.
Ingredients
- Italian Bread, Sliced Thinly
- Goat Cheese (5.5 oz package)
- 3-4 Plum Tomatoes
- Balsamic Vinegar
- Fresh Black Pepper
- 3 Pieces Sliced Jalapeno (Get smallest can and you'll have have plenty leftover)
- ~1/4 Large Red Onion or ~1/2 Small One
Method
- Cut slices of bread into pieces which can be piled with deliciousness and easily bitten into. I like pieces no bigger then... say 6 bites.
- Set oven to Low Broil. Lay bread pieces on a sheet of AL foil and place under broiler. Keep a close eye on the crispiness of your bread. I think a real light-light brown provides a nice texture. Beware of over crisping your bread: one crunchy bite and all your tasty tomatoes galore will fly off! Party foul!
- Halve tomatoes, remove seeds, dice, and place in a medium bowl.
- Depending on how slow you use a knife you might wanna take your bread out of the oven. If your a regular Mister Delicious then you can probably wait a while longer.
- Chop onion and jalapeno fine and combine in bowl with tomatoes.
- Add liberal amount of balsamic vinegar to mixture so that liquid covers about 1/3 the chopped ingredients and mix.
- Add fresh cracked pepper to taste.
- Spread nice base layer of goat cheese to your Italian bread toast.
- Spoon on your yummy mixture and enjoy! MMMmmm! So good!
Tags: Goat Cheese, Italian Bread, Jalapeno, Red Onion, Tomatoes
