As I was looking for an easy chicken soup recipe to use some more of my garden veggies, I came across this one, and I could not resist! It was EXCELLENT. For a vegetarian version use vegetable broth rather than chicken broth, and add a can of rinsed pinto beans or chickpeas for some more protein. You could also add a cup of rice to this soup if you wish.
Mexican Tortilla Soup
Adapted from Recipe #4574 on Recipe Zaar
1 medium onion, chopped
1 leek, sliced lengthwise, and then chopped
3 garlic cloves, minced
1 green pepper, diced
2 jalepenos, seeded & diced
2 t chili powder
1/2 t cumin
1 t oregano
1 (28 oz) can whole peeled tomatoes, crushed (or fresh if you have them available)
1 can chicken broth
1 "can-ful" water (10 3/4 oz)
4 medium carrots, diced
1 medium summer squash/zucchini, diced
1 C corn
1 can black beans, drained & rinsed
1/4 cup packed chopped cilantro (feel free to add more!!)
2 cooked chicken breasts, boned & chopped or shredded
Optional Toppings:
Crushed tortilla chips
Monterrey Jack cheese, shredded
sliced green onions
avocado
sour cream
1. In a medium stock pot, saute onion, leek, peppers & garlic in oil.
2. Stir in chili powder, cumin, oregano, tomatoes, broth, water & carrots. Bring to a boil & simmer 10 minutes.
3. Add corn, squash, beans, cilantro & chicken, simmer 10 minutes.
Remove from heat & let sit for a couple minutes, then serve & garnish as desired. Enjoy!
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Tuesday, September 9, 2008
Monday, September 8, 2008
Eggplants in Moussaka!
I really like eggplants, and I was trying to think of a new recipe I could use them in. And then I thought, Moussaka! Then I had to find a recipe. I found one on Recipe Zaar and made a few alterations in order to add in some of the other garden items in my fridge/pantry, and it was really delicious. Bob had one piece to start, and then he had seconds of two more pieces! This recipe is a bit more labor intensive than most that I post, but every so often I spend a little more time in the kitchen for something extra delicious.
Greek Moussaka
Serve with a Greek Salad
adapted from Recipe #88804 on Recipe Zaar
Casserole:
olive oil
3 eggplants (more if using the skinny asian variety), sliced 1/4 inch thick (I leave the skins on)
4-5 medium potatoes sliced 1/4 inch thick (I leave the skins on)
1 lb ground beef (or for vegetarian version use more eggplant, potatoes, & or zucchini)
1 medium onion , chopped
1-2 leeks, sliced thinly
fresh or dried oregano (1 t dried)
1 t salt, divided (or to taste)
1/2 t fresh ground black pepper (or to taste)
1/2 t cinnamon
2-3 cloves garlic, minced
3/4 pound tomatoes, peeled, seeded & crushed
3 T tomato paste
1/4 C water
Sauce:
3 T butter
2 T flour
1/2 t salt
1/4 t black pepper
1 C half & half
1 egg, beaten
1/2 C or more Parmesan cheese
1. Brush cookie sheet with olive oil, coat each side of eggplant & potato slices with olive oil, then season with salt & pepper. Place the slices on the cookie sheet; broil under the broiler (or grill) until brown, then turn & broil the other side, brush with more oil if needed; repeat until all slices are browned.
2. In a 9x13 inch baking pan, arrange 1/2 the eggplant slices, and all of the potato slices.
3. Meanwhile, in a large skillet, brown the beef, add onions & leeks & cook until softened. Drain any accumulated fat. Add in the garlic, tomatoes, tomato paste, water, oregano, cinnamon, 1/2 t salt, and pepper to taste. Pour over eggplant slices.
4. Arrange remaining eggplant slices over the beef mixture.
5. Prepare the cheese sauce: melt butter in a saucepan till bubbling, whisk in flour, 1/2 t salt, pepper to taste; gradually stir in the half & half, cook & stir over medium heat until thick & bubbly.
6. In a small bowl, beat egg & whisk in a small amount of the hot sauce, then add the egg mixture to the sauce & whisk, add Parmesan cheese, mix well until melted in. Pour the sauce on top of the casserole.
7. Bake in a preheated oven at 350 degree oven for 45 minutes, until cheese sauce is golden brown in places, cut into squares & serve.
Note on making vegetarian; in place of the beef I would cube some eggplants & or zucchini, and saute in olive oil with the onions until softened (adding a little water if necessary), then continue as directed above. I would also recommend doubling the potato layer - even if you aren't going vegetarian I would double the potato layer!! I love potatoes.
Great for a Sunday dinner.
Greek Moussaka
Serve with a Greek Salad
adapted from Recipe #88804 on Recipe Zaar
Casserole:
olive oil
3 eggplants (more if using the skinny asian variety), sliced 1/4 inch thick (I leave the skins on)
4-5 medium potatoes sliced 1/4 inch thick (I leave the skins on)
1 lb ground beef (or for vegetarian version use more eggplant, potatoes, & or zucchini)
1 medium onion , chopped
1-2 leeks, sliced thinly
fresh or dried oregano (1 t dried)
1 t salt, divided (or to taste)
1/2 t fresh ground black pepper (or to taste)
1/2 t cinnamon
2-3 cloves garlic, minced
3/4 pound tomatoes, peeled, seeded & crushed
3 T tomato paste
1/4 C water
Sauce:
3 T butter
2 T flour
1/2 t salt
1/4 t black pepper
1 C half & half
1 egg, beaten
1/2 C or more Parmesan cheese
1. Brush cookie sheet with olive oil, coat each side of eggplant & potato slices with olive oil, then season with salt & pepper. Place the slices on the cookie sheet; broil under the broiler (or grill) until brown, then turn & broil the other side, brush with more oil if needed; repeat until all slices are browned.
2. In a 9x13 inch baking pan, arrange 1/2 the eggplant slices, and all of the potato slices.
3. Meanwhile, in a large skillet, brown the beef, add onions & leeks & cook until softened. Drain any accumulated fat. Add in the garlic, tomatoes, tomato paste, water, oregano, cinnamon, 1/2 t salt, and pepper to taste. Pour over eggplant slices.
4. Arrange remaining eggplant slices over the beef mixture.
5. Prepare the cheese sauce: melt butter in a saucepan till bubbling, whisk in flour, 1/2 t salt, pepper to taste; gradually stir in the half & half, cook & stir over medium heat until thick & bubbly.
6. In a small bowl, beat egg & whisk in a small amount of the hot sauce, then add the egg mixture to the sauce & whisk, add Parmesan cheese, mix well until melted in. Pour the sauce on top of the casserole.
7. Bake in a preheated oven at 350 degree oven for 45 minutes, until cheese sauce is golden brown in places, cut into squares & serve.
Note on making vegetarian; in place of the beef I would cube some eggplants & or zucchini, and saute in olive oil with the onions until softened (adding a little water if necessary), then continue as directed above. I would also recommend doubling the potato layer - even if you aren't going vegetarian I would double the potato layer!! I love potatoes.
Great for a Sunday dinner.
Thursday, August 28, 2008
Fresh Salsa
This recipe came from a co-worker, and is one of those fudge-able recipes where you can adjust the quantities to your liking.
Tamara's Fresh Salsa
3 medium tomatoes, diced
2 jalepenos, seeds removed & finely chopped
1 bunch cilantro, roughly chopped
1/4 C diced onion or scallions
1/2 cup water (optional)
salt
Add all ingredients except salt to the food processor, pulse until blended. Remove to a bowl & mix in salt to your taste.
This makes a very runny salsa rather than chunky, but it is very tasty, and very easy. I sometimes leave out the water & put in an extra tomato or two instead. Some people may prefer to adjust the amount of cilantro or jalepeno (or serrano pepper) in the salsa as well. It totally reminds me of fresh authentic salsa from my trips to Mexico!!
Tamara's Fresh Salsa
3 medium tomatoes, diced
2 jalepenos, seeds removed & finely chopped
1 bunch cilantro, roughly chopped
1/4 C diced onion or scallions
1/2 cup water (optional)
salt
Add all ingredients except salt to the food processor, pulse until blended. Remove to a bowl & mix in salt to your taste.
This makes a very runny salsa rather than chunky, but it is very tasty, and very easy. I sometimes leave out the water & put in an extra tomato or two instead. Some people may prefer to adjust the amount of cilantro or jalepeno (or serrano pepper) in the salsa as well. It totally reminds me of fresh authentic salsa from my trips to Mexico!!
Chicken with Paprika Sauce
This is a simple, tasty recipe that uses fresh tomatoes and fresh dill, but you can use canned tomatoes and dried dill if that is all you have available.
Chicken with Paprika Sauce
from Everyday Food, issue #21
Serve over cooked egg noodles tossed with butter & fresh chopped dill
4 Boneless, skinless chicken breast halves (about 6 oz each) cut into 1/2 inch strips
2 T sweet paprika, divided
salt & pepper
2 T butter
1 onion, finely chopped
4 medium tomatoes, cut into 1/2 inch dice
1/2 C sour cream or plain yogurt
1. In a medium bowl, toss chicken with 1 T of paprika, 1 1/2 t salt, & 1/4 t pepper. Heat 1 T butter in a large skillet over med-high heat. Add Chicken; cook, tossing occasionally, until opaque throughout, 4-5 minutes. Transfer to plate & cover.
2. Heat remaining tablespoon butter in same skillet over med heat. Add onion; cook, stirring & scraping up browned bits from the bottom of pan, until softened, 5-6 minutes. Add remaining tablespoon of paprika and cook, stirring, 30 seconds.
3. Add tomatoes & 3/4 C water; cook until saucy, 4-5 minutes. Return chicken (and juices) to skillet. Stir in sour cream and heat through, but DO NOT BOIL. Season with salt & pepper if needed, and serve over egg noodles seasoned with dill.
Bob & I really like this one, it makes a large quantity, and the leftovers are very good also. Just make sure not to overheat the leftovers or the sour cream will separate.
Chicken with Paprika Sauce
from Everyday Food, issue #21
Serve over cooked egg noodles tossed with butter & fresh chopped dill
4 Boneless, skinless chicken breast halves (about 6 oz each) cut into 1/2 inch strips
2 T sweet paprika, divided
salt & pepper
2 T butter
1 onion, finely chopped
4 medium tomatoes, cut into 1/2 inch dice
1/2 C sour cream or plain yogurt
1. In a medium bowl, toss chicken with 1 T of paprika, 1 1/2 t salt, & 1/4 t pepper. Heat 1 T butter in a large skillet over med-high heat. Add Chicken; cook, tossing occasionally, until opaque throughout, 4-5 minutes. Transfer to plate & cover.
2. Heat remaining tablespoon butter in same skillet over med heat. Add onion; cook, stirring & scraping up browned bits from the bottom of pan, until softened, 5-6 minutes. Add remaining tablespoon of paprika and cook, stirring, 30 seconds.
3. Add tomatoes & 3/4 C water; cook until saucy, 4-5 minutes. Return chicken (and juices) to skillet. Stir in sour cream and heat through, but DO NOT BOIL. Season with salt & pepper if needed, and serve over egg noodles seasoned with dill.
Bob & I really like this one, it makes a large quantity, and the leftovers are very good also. Just make sure not to overheat the leftovers or the sour cream will separate.
Tuesday, August 26, 2008
Tomato Soup
Ok, even if you do not have your own tomato plants, they are currently in abundance! From the Garden, from the farmer's markets, etc. So the next few recipes are tomato focused. Here is a tomato soup recipe that can rival the one at Panera Bread Company. For those who cannot eat wheat or gluten, substitute a non-wheat flour of your choice, or cornstarch for the flour in this recipe.
Fresh Tomato Soup
Adapted from Everyday Foods online
1/2 stick butter
2 T olive oil
1 medium onion, chopped
sea salt
fresh ground pepper
1/4 C whole wheat flour
3 T tomato paste
2 sprigs fresh thyme (or 1/2 t dried thyme)
2 cans (14 1/2 oz) chicken or vegetable broth
3.5 lbs whole peeled tomatoes (or 2 28 ounce cans of whole peeled tomatoes)
1 T chopped fresh basil
Note: to peel fresh tomatoes here is an easy trick. Boil a large pot of water, cut an X mark on the bottom of each tomato, and put in the boiling water for 1 minute. Then transfer tomatoes to a large bowl of ice water, and easily remove skins. Remove cores with a knife.
1. In a 5 Qt saucepan or dutch oven, melt butter over medium heat; add oil and onion, and season with salt & pepper. Cook until the onion is translucent, about 5 minutes. Stir in flour & tomato paste; cook 1 minute.
2. To saucepan, add thyme, broth and tomatoes, breaking up tomatoes with your (clean) fingers. Bring to a boil; reduce heat & simmer for 30 minutes. Remove the thyme sprigs.
3. Use an immersion blender to puree the soup in the pot, leaving a fair amount of tomatoes in chunks. Or, working in several batches, puree 1/2 (5 cups) of the soup in a conventional blender until smooth; return to pot, season with salt & pepper and add Basil. Serve immediately with some cheese & crusty bread, toast or crackers, if desired. Freezes well if you wish to save for a later time.
Tip: I used to get frustrated at the number of recipes that called for only a few tablespoons of tomato paste, until I learned you can freeze it. After opening the can & using what you need, measure out the remainder in 1 tablespoon sizes and freeze on freezer paper or in an ice cube tray lined with plastic wrap. When frozen put into a container or ziploc bag & label the contents for later use
Fresh Tomato Soup
Adapted from Everyday Foods online
1/2 stick butter
2 T olive oil
1 medium onion, chopped
sea salt
fresh ground pepper
1/4 C whole wheat flour
3 T tomato paste
2 sprigs fresh thyme (or 1/2 t dried thyme)
2 cans (14 1/2 oz) chicken or vegetable broth
3.5 lbs whole peeled tomatoes (or 2 28 ounce cans of whole peeled tomatoes)
1 T chopped fresh basil
Note: to peel fresh tomatoes here is an easy trick. Boil a large pot of water, cut an X mark on the bottom of each tomato, and put in the boiling water for 1 minute. Then transfer tomatoes to a large bowl of ice water, and easily remove skins. Remove cores with a knife.
1. In a 5 Qt saucepan or dutch oven, melt butter over medium heat; add oil and onion, and season with salt & pepper. Cook until the onion is translucent, about 5 minutes. Stir in flour & tomato paste; cook 1 minute.
2. To saucepan, add thyme, broth and tomatoes, breaking up tomatoes with your (clean) fingers. Bring to a boil; reduce heat & simmer for 30 minutes. Remove the thyme sprigs.
3. Use an immersion blender to puree the soup in the pot, leaving a fair amount of tomatoes in chunks. Or, working in several batches, puree 1/2 (5 cups) of the soup in a conventional blender until smooth; return to pot, season with salt & pepper and add Basil. Serve immediately with some cheese & crusty bread, toast or crackers, if desired. Freezes well if you wish to save for a later time.
Tip: I used to get frustrated at the number of recipes that called for only a few tablespoons of tomato paste, until I learned you can freeze it. After opening the can & using what you need, measure out the remainder in 1 tablespoon sizes and freeze on freezer paper or in an ice cube tray lined with plastic wrap. When frozen put into a container or ziploc bag & label the contents for later use
Tuesday, June 24, 2008
Greens!!!
As always, your comments are appreciated!! Also, do you have questions? Want to know how to cook something that I haven't mentioned yet? Please feel free to ask questions, or ask for recipes. If I don't have the answer I will do my best to help you find it!
This week the share includes Beets, Radishes, Turnips, Kale & collards (thanks to farmer Kris, & interns Nathan & Stephanie!!). That means 5 types of greens to cook & enjoy. How do you like to prepare your greens? I am coming up with new ideas all the time it seems, and they all seem to be pretty tasty.
Here is an easy favorite of greens, corn & cherry tomato (or whatever type of tomato you may have available). The original recipe calls for spinach, which is just wilted directly in the pan. However, if you choose to adapt the recipe for Kale, Broccoli Raab or Collard greens, I recommend boiling the greens for about 3 minutes prior to sauteing them in the pan, to make them tender and remove any bitterness. Beet greens, radish greens & turnip greens will also substitute well in this recipe (no boiling needed).
Spinach With Corn & Tomatoes
Everyday Food, issue #23
2 t olive oil
10 oz frozen corn kernels, thawed
5 ounces spinach finely sliced (or other green as mentioned above)
1 C grape tomatoes, halved (or other tomato as available)
salt & pepper
1. In a large saucepan, heat oil over medium high heat. Add corn kernels, cook until warmed through, about 1-2 minutes.
2. Add spinach, cook until wilted, 1-2 minutes. Stir in tomatoes, cook until softened, 1-2 minutes.
3. Season with salt & pepper to taste. Serve warm, cold, or at room temperature. To serve chilled, let cool, then refrigerate, covered, for up to 4 hours.
Enjoy!!
This week the share includes Beets, Radishes, Turnips, Kale & collards (thanks to farmer Kris, & interns Nathan & Stephanie!!). That means 5 types of greens to cook & enjoy. How do you like to prepare your greens? I am coming up with new ideas all the time it seems, and they all seem to be pretty tasty.
Here is an easy favorite of greens, corn & cherry tomato (or whatever type of tomato you may have available). The original recipe calls for spinach, which is just wilted directly in the pan. However, if you choose to adapt the recipe for Kale, Broccoli Raab or Collard greens, I recommend boiling the greens for about 3 minutes prior to sauteing them in the pan, to make them tender and remove any bitterness. Beet greens, radish greens & turnip greens will also substitute well in this recipe (no boiling needed).
Spinach With Corn & Tomatoes
Everyday Food, issue #23
2 t olive oil
10 oz frozen corn kernels, thawed
5 ounces spinach finely sliced (or other green as mentioned above)
1 C grape tomatoes, halved (or other tomato as available)
salt & pepper
1. In a large saucepan, heat oil over medium high heat. Add corn kernels, cook until warmed through, about 1-2 minutes.
2. Add spinach, cook until wilted, 1-2 minutes. Stir in tomatoes, cook until softened, 1-2 minutes.
3. Season with salt & pepper to taste. Serve warm, cold, or at room temperature. To serve chilled, let cool, then refrigerate, covered, for up to 4 hours.
Enjoy!!
Subscribe to:
Posts (Atom)
Posts
