2 chicken breasts, cut into pieces
1 large onion
Sautee in large skillet until chicken is browned and onions are translucent.
Meanwhile, stir and brown over medium heat until fragrant:
3 cloves garlic, minced
thumb-sized piece of fresh ginger, grated or finely chopped
6 cloves
4 cardamom pods
1 stick of cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne
1 tsp turmeric
1 Tbsp hot madras curry powder
salt, to taste
Once the chicken is cooked and spices are toasted, combine together. Add the following and simmer for 20 minutes or so. Serve with rice and naan (it's an indian flatbread), and top with cilantro.
1 can chickpeas (aka garbanzo beans), with liquid
1 can coconut milk (the brand at the asian markets is usually best)
1/2 can to 1 can of canned tomato sauce
It may look like a lot of ingredients, but they're all easy to find at the grocery store, and it's a super easy throw-together kinda meal. Best of all, it freezes and reheats well. You can do all chicken or all chickpeas–I just like to do half meat protein and half bean, as a personal preference. Enjoy!
Showing posts with label Submitted by Becky. Show all posts
Showing posts with label Submitted by Becky. Show all posts
Thursday, November 6, 2008
Macaroni and Cheese
Recipe courtesy of epicurus.com
This one was super tasty, and freezes really well. I used the dubliner cheese they sell at costco, plus some normal cheddar.
Ingredients:
For topping:
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggia
For macaroni and sauce:
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni
Preparation:
Make topping:Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
Make Macaroni:Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
This one was super tasty, and freezes really well. I used the dubliner cheese they sell at costco, plus some normal cheddar.
Ingredients:
For topping:
1/2 stick unsalted butter
2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggia
For macaroni and sauce:
1 stick unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
1 pound coarsely grated extra-sharp Cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni
Preparation:
Make topping:Preheat oven to 400°F with rack in middle.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
Make Macaroni:Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
Friday, September 26, 2008
Cincinnati Chili
1-1/2 lb lean ground beef or turkey
Onion, chopped
29 oz can tomato sauce
14-1/2 oz can tomatoes
Kidney beans, rinsed
½ tsp cinnamon
½ tsp allspice
1 tsp salt
½ tsp pepper
1 Tbsp white vinegar
1-1/2 Tbsp chili powder
1 toe garlic
3 bay leaves
Brown meat with onion. Drain grease. Cook all ingredients in crockpot 4-5 hours covered. Remove garlic and bay leaves before serving. Serve on a bed of spaghetti and top with cheddar.
Onion, chopped
29 oz can tomato sauce
14-1/2 oz can tomatoes
Kidney beans, rinsed
½ tsp cinnamon
½ tsp allspice
1 tsp salt
½ tsp pepper
1 Tbsp white vinegar
1-1/2 Tbsp chili powder
1 toe garlic
3 bay leaves
Brown meat with onion. Drain grease. Cook all ingredients in crockpot 4-5 hours covered. Remove garlic and bay leaves before serving. Serve on a bed of spaghetti and top with cheddar.
Macaroon Kiss Cookies
From Hersheys
1/3 cup butter, softened
3 oz cream cheese, softened
¾ cup sugar
1 egg yolk
2 tsp almond extract
2 tsp orange juice
1-1/4 cup flour
2 tsp baking powder
¼ tsp salt
5 cups sweetened coconut flakes, divided
1 bag Hershey’s Kisses
Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract, and orange juice; beat well. Stir together flour, baking powder, and salt; gradually add to butter mixture, beating well until blended. Stir in 3 cups coconut.
Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from kisses. Heat oven to 350. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
Bake 10-12 minutes or until lightly browned. Remove from oven. Immediately press kiss on top of each cookie. Coole one minute. Carefully remove from cookie sheet to wire rack and cool completely. Yields about 4 dozen cookies.
1/3 cup butter, softened
3 oz cream cheese, softened
¾ cup sugar
1 egg yolk
2 tsp almond extract
2 tsp orange juice
1-1/4 cup flour
2 tsp baking powder
¼ tsp salt
5 cups sweetened coconut flakes, divided
1 bag Hershey’s Kisses
Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract, and orange juice; beat well. Stir together flour, baking powder, and salt; gradually add to butter mixture, beating well until blended. Stir in 3 cups coconut.
Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from kisses. Heat oven to 350. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.
Bake 10-12 minutes or until lightly browned. Remove from oven. Immediately press kiss on top of each cookie. Coole one minute. Carefully remove from cookie sheet to wire rack and cool completely. Yields about 4 dozen cookies.
Chocolate-Covered Cherries
By Jean Paré
60 Maraschino cherries, with stems
Fondant:
2/3 cup marshmallow crème
2 Tbsp margarine or butter, softened
½ tsp almond flavoring
1-1/3 cups powdered sugar
Coating:
1 lb dark tempered chocolate
Spread cherries on paper towels. Drain overnight.
Fondant:
Beat marshmallow crème, butter, and almond flavoring until smooth. Gradually beat in powdered sugar. Turn onto counter. If too sticky, work in more sugar. Flatten 1 tsp fondant, then mold and place around cherry, covering completely.
Coating:
Melt chocolate in small saucepan over hot water, stirring occasionally, until smooth. Do not overheat. Pour some of the chocolate into a small narrow glass. Place glass in a bowl of warm water (to help it retain its heat and consistency). Holding cherry by stem, dip into chocolate to completely coat. Allow excess to drip back into glass. Place on waxed paper. Let set. Redip bottoms, if necessary to seal completely. Let stand at room temperature for at least two days for fondant layer to liquefy.
60 Maraschino cherries, with stems
Fondant:
2/3 cup marshmallow crème
2 Tbsp margarine or butter, softened
½ tsp almond flavoring
1-1/3 cups powdered sugar
Coating:
1 lb dark tempered chocolate
Spread cherries on paper towels. Drain overnight.
Fondant:
Beat marshmallow crème, butter, and almond flavoring until smooth. Gradually beat in powdered sugar. Turn onto counter. If too sticky, work in more sugar. Flatten 1 tsp fondant, then mold and place around cherry, covering completely.
Coating:
Melt chocolate in small saucepan over hot water, stirring occasionally, until smooth. Do not overheat. Pour some of the chocolate into a small narrow glass. Place glass in a bowl of warm water (to help it retain its heat and consistency). Holding cherry by stem, dip into chocolate to completely coat. Allow excess to drip back into glass. Place on waxed paper. Let set. Redip bottoms, if necessary to seal completely. Let stand at room temperature for at least two days for fondant layer to liquefy.
Black Bean and Corn Salsa/Salad
1 can black beans, rinsed
1 can corn, drained
3-4 seeded tomatoes (or canned, if you’re in a pinch)
Purple onion – ½ cup or so
Cilantro (1/2 to 1 bunch)
2 limes, juiced
Salt and pepper, to taste
Mix and chill. Serve as a salad, or with chips.
1 can corn, drained
3-4 seeded tomatoes (or canned, if you’re in a pinch)
Purple onion – ½ cup or so
Cilantro (1/2 to 1 bunch)
2 limes, juiced
Salt and pepper, to taste
Mix and chill. Serve as a salad, or with chips.
Apple Strudel
Adapted from Pepperidge Farms
1 sheet of puff pastry sheet
1 egg
1 Tbsp water
2 Tbsp white sugar
1 Tbsp brown sugar
1-1/2 Tbsp flour
½ tsp cinnamon
3 large baking apples (like Granny Smith)
Raisins or nuts (optional)
Cream cheese frosting (optional)
Thaw pastry sheets 45 min, or until easy to handle. Mix sugar, flour and cinnamon, then add apples (and raisins or nuts, if using). Toss to coat.
Unfold pastry sheet onto a lightly floured surface, and roll to form a 16×12 in rectangle. With short side facing you, spoon apple mixture onto bottom half of the pastry to within one inch of the edges. Starting at the side closest to you, roll up like a jelly roll. Place seam-side down on a lined baking sheet. Tuck ends under to seal. Brush with egg wash. Cut several two-inch slits every two-inches apart on the top of strudel.
Bake 35 min, or until golden. Cool on baking sheet, on a wire rack 30 min. Dust with powdered sugar, icing, or cream cheese frosting, if desired. Slice and serve warm.
1 sheet of puff pastry sheet
1 egg
1 Tbsp water
2 Tbsp white sugar
1 Tbsp brown sugar
1-1/2 Tbsp flour
½ tsp cinnamon
3 large baking apples (like Granny Smith)
Raisins or nuts (optional)
Cream cheese frosting (optional)
Thaw pastry sheets 45 min, or until easy to handle. Mix sugar, flour and cinnamon, then add apples (and raisins or nuts, if using). Toss to coat.
Unfold pastry sheet onto a lightly floured surface, and roll to form a 16×12 in rectangle. With short side facing you, spoon apple mixture onto bottom half of the pastry to within one inch of the edges. Starting at the side closest to you, roll up like a jelly roll. Place seam-side down on a lined baking sheet. Tuck ends under to seal. Brush with egg wash. Cut several two-inch slits every two-inches apart on the top of strudel.
Bake 35 min, or until golden. Cool on baking sheet, on a wire rack 30 min. Dust with powdered sugar, icing, or cream cheese frosting, if desired. Slice and serve warm.
Patrick Swayze's Chicken Pot Pie
1 Whole chicken (3 1/2 lbs.)
1 Carrots; sliced thick
1 Rib celery; slick thick
1 md Onion; valved
10 c Water
1 Bay leaf
1/4 ts Fresh ground pepper
1/2 c Carrots; peeled, diced
½ c celery; diced
1 c Frozen pearl onions or 1 med. onion chopped
1 Red pepper; diced
8 oz Fresh mushrooms; quartered
1/2 c Frozen peas
3 tb Butter or margarine
3 tb All-purpose flour
1/2 c Milk
1 tsp Worcestershire sauce
1/2 tsp Salt & Pepper to taste
ds Red pepper sauce
1 pk pie crusts; thawed
1 lg Egg; lightly beaten
Combine chicken, sliced carrot and celery, the onion, water, bay leaf and pepper to large pot. Bring to boil. Reduce heat to low and skim surface. Simmer, partially covered, 1 hour, turning chicken after 30 minutes. Remove chicken. Cool; strain chicken broth and remove fat. Reserve 2 cups broth. Remove skin and bones from meat, tear into pieces. Transfer to bowl.
Bring reserved chicken broth to boil in large saucepan. Add diced carrots and celery; reduce heat and simmer 5 minutes. Add onions and red pepper; simmer 1 minute. Add mushrooms and peas; simmer 1 minute more. With slotted spoon or using a colander, transfer vegetables to chicken. Reserve broth.
Melt butter in medium saucepan over medium-high heat. Add flour and cook, whisking constantly, until golden brown. Whisk in reserved chicken broth and the milk, Worcestershire, salt and pepper sauce. Simmer 5 minutes, whisking occasionally. Add to chicken and vegetables and stir to combine.
Preheat oven to 425 degrees. Press bottom crust into pie pan and spoon in chicken mixture. Add top crust and flute edges. Brush with beaten egg. Bakes pot pie until top is golden and filling is bubbly, about 25-30 minutes.
1 Carrots; sliced thick
1 Rib celery; slick thick
1 md Onion; valved
10 c Water
1 Bay leaf
1/4 ts Fresh ground pepper
1/2 c Carrots; peeled, diced
½ c celery; diced
1 c Frozen pearl onions or 1 med. onion chopped
1 Red pepper; diced
8 oz Fresh mushrooms; quartered
1/2 c Frozen peas
3 tb Butter or margarine
3 tb All-purpose flour
1/2 c Milk
1 tsp Worcestershire sauce
1/2 tsp Salt & Pepper to taste
ds Red pepper sauce
1 pk pie crusts; thawed
1 lg Egg; lightly beaten
Combine chicken, sliced carrot and celery, the onion, water, bay leaf and pepper to large pot. Bring to boil. Reduce heat to low and skim surface. Simmer, partially covered, 1 hour, turning chicken after 30 minutes. Remove chicken. Cool; strain chicken broth and remove fat. Reserve 2 cups broth. Remove skin and bones from meat, tear into pieces. Transfer to bowl.
Bring reserved chicken broth to boil in large saucepan. Add diced carrots and celery; reduce heat and simmer 5 minutes. Add onions and red pepper; simmer 1 minute. Add mushrooms and peas; simmer 1 minute more. With slotted spoon or using a colander, transfer vegetables to chicken. Reserve broth.
Melt butter in medium saucepan over medium-high heat. Add flour and cook, whisking constantly, until golden brown. Whisk in reserved chicken broth and the milk, Worcestershire, salt and pepper sauce. Simmer 5 minutes, whisking occasionally. Add to chicken and vegetables and stir to combine.
Preheat oven to 425 degrees. Press bottom crust into pie pan and spoon in chicken mixture. Add top crust and flute edges. Brush with beaten egg. Bakes pot pie until top is golden and filling is bubbly, about 25-30 minutes.
Cream Puffs
1 cup hot water
½ cup butter
1 cup flour
4 eggs
Heat oven to 400. Bring water and butter to rolling boil. Stir in flour until forms ball. Add eggs one at a time. Bake 350 for 35-40 minutes. Yields 12 puffs.
Filling
1 pkg (4 oz) vanilla pudding. Beat with 1 cup milk. Add 2 cups chilled whipping cream and beat 2 minutes or until soft peaks.
Chocolate
1 ounce unsweetened chocolate squares
1 tsp butter
1 cup powdered sugar
2 Tbsp water
Melt chocolate, then add butter and stir in sugar. Whisk in water until smooth.
½ cup butter
1 cup flour
4 eggs
Heat oven to 400. Bring water and butter to rolling boil. Stir in flour until forms ball. Add eggs one at a time. Bake 350 for 35-40 minutes. Yields 12 puffs.
Filling
1 pkg (4 oz) vanilla pudding. Beat with 1 cup milk. Add 2 cups chilled whipping cream and beat 2 minutes or until soft peaks.
Chocolate
1 ounce unsweetened chocolate squares
1 tsp butter
1 cup powdered sugar
2 Tbsp water
Melt chocolate, then add butter and stir in sugar. Whisk in water until smooth.
Monday, September 22, 2008
Strawberry Shortcake Dessert
Angelfood cake
Small box of strawberry jello
Sweetened strawberries – fresh or frozen (thawed)
Small container of coolwhip
Directions:
Prepare one angelfood cake according to directions. Once cooled, cut into one-inch cubes.
Prepare jello, but only add half of the cold water. Refrigerate until soft-set.
Once the jello is gelatinous, stir together cake, strawberries and jello together in a large bowl. Lightly stir in the coolwhip. Spread into 9×13 pan and cool until set, about 3 hours.
Small box of strawberry jello
Sweetened strawberries – fresh or frozen (thawed)
Small container of coolwhip
Directions:
Prepare one angelfood cake according to directions. Once cooled, cut into one-inch cubes.
Prepare jello, but only add half of the cold water. Refrigerate until soft-set.
Once the jello is gelatinous, stir together cake, strawberries and jello together in a large bowl. Lightly stir in the coolwhip. Spread into 9×13 pan and cool until set, about 3 hours.
Peach Salad
Romaine and spinach
3 fresh peaches, skinned and sliced
Crumbled bleu or gorgonzola cheese
1 avocado, sliced
1/2 bunch sliced green onions
1/4 cup sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
½ Tbsp sugar
½ Tbsp dijon mustard
1 clove garlic, minced
½ tsp salt
fresh black pepper
Directions:
Prepare dressing and chill overnight (or at least an hour).
If desired, you can do a double batch of the dressing, then use half of it as a chicken marinade. Just marinade for 30 min – 1 hour, then grill the chicken and slice atop salad.
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. (Timesaver: use prepackaged candied pecans—the Emerald brand ones with pumpkin pie spice are incredible!)
Layer greens, chicken, peaches, avocado, onions, cheese, then top with dressing and nuts before serving. For a pretty presentation you can stack these items (minus the dressing) in reverse order into a bowl, turn over onto a salad plate, then gently remove the bowl and add dressing just prior to serving.
3 fresh peaches, skinned and sliced
Crumbled bleu or gorgonzola cheese
1 avocado, sliced
1/2 bunch sliced green onions
1/4 cup sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
½ Tbsp sugar
½ Tbsp dijon mustard
1 clove garlic, minced
½ tsp salt
fresh black pepper
Directions:
Prepare dressing and chill overnight (or at least an hour).
If desired, you can do a double batch of the dressing, then use half of it as a chicken marinade. Just marinade for 30 min – 1 hour, then grill the chicken and slice atop salad.
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. (Timesaver: use prepackaged candied pecans—the Emerald brand ones with pumpkin pie spice are incredible!)
Layer greens, chicken, peaches, avocado, onions, cheese, then top with dressing and nuts before serving. For a pretty presentation you can stack these items (minus the dressing) in reverse order into a bowl, turn over onto a salad plate, then gently remove the bowl and add dressing just prior to serving.
Bob’s Habanero Hot Sauce
From allrecipes.com
12 habaneros, seeded and chopped
1 (15.5 oz) can sliced peaches in heavy syrup
½ cup dark molasses
½ cup yellow mustard
½ cup light brown sugar
1 cup distilled white vinegar
2 Tbsp salt
2 Tbsp paprika
1 Tbsp black pepper
1 Tbsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp ground allspice
Place first six ingredients into a food processor or blender. Measure in the remaining ingredients. Blend until liquefied. Pour into clean jars or bottles and refrigerate overnight before using.
If you can’t find squeeze bottles for food, try the travel-size shampoo bottles from target or walmart.
12 habaneros, seeded and chopped
1 (15.5 oz) can sliced peaches in heavy syrup
½ cup dark molasses
½ cup yellow mustard
½ cup light brown sugar
1 cup distilled white vinegar
2 Tbsp salt
2 Tbsp paprika
1 Tbsp black pepper
1 Tbsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp ground allspice
Place first six ingredients into a food processor or blender. Measure in the remaining ingredients. Blend until liquefied. Pour into clean jars or bottles and refrigerate overnight before using.
If you can’t find squeeze bottles for food, try the travel-size shampoo bottles from target or walmart.
Taco Seasoning
From allrecipes.com
1 Tbsp chili powder¼ tsp garlic powder¼ tsp onion powder¼ tsp crushed red pepper flakes¼ tsp dried oregano½ tsp paprika½ Tbsp ground cumin1 tsp sea salt1 tsp black pepper
Mix and store in an airtight container. Can be used for tacos, or as a base for enchiladas or other Mexican dishes.
1 Tbsp chili powder¼ tsp garlic powder¼ tsp onion powder¼ tsp crushed red pepper flakes¼ tsp dried oregano½ tsp paprika½ Tbsp ground cumin1 tsp sea salt1 tsp black pepper
Mix and store in an airtight container. Can be used for tacos, or as a base for enchiladas or other Mexican dishes.
Peaches and Cream Crumb Cake
Adapted from bbonline.com
Cake:Prepare a white cake mix according to instructions, but remove from oven as soon as it is set—see instructions below.
Filling:3 oz cream cheese
14 oz sweetened condensed milk
1/3 cup lemon juice
1 tsp cinnamon
29 oz canned peaches, drained (or 3-4 fresh peaches, skinned and chopped)
Directions:
Beat cream cheese until fluffy. Add milk. Stir in lemon juice, cinnamon and peaches.
Crumb Topping:
2/3 cup flour
½ cup sugar
¼ tsp salt
¼ cup butter
1/3 cup brown sugar
1 tsp cinnamon
Mix flour, sugar and salt, cut in butter until crumbly. Add cinnamon and brown sugar.
Instructions:Prepare cake as directed, baking into 9×13 or two 9×9 pans. Bake at 350 for 20 minutes, or until set. Meanwhile, prepare filling and topping. As soon as cake is set, top with filling, then top with crumb mixture. Bake an additional 20 minutes, or until set. Serve warm.
Cake:Prepare a white cake mix according to instructions, but remove from oven as soon as it is set—see instructions below.
Filling:3 oz cream cheese
14 oz sweetened condensed milk
1/3 cup lemon juice
1 tsp cinnamon
29 oz canned peaches, drained (or 3-4 fresh peaches, skinned and chopped)
Directions:
Beat cream cheese until fluffy. Add milk. Stir in lemon juice, cinnamon and peaches.
Crumb Topping:
2/3 cup flour
½ cup sugar
¼ tsp salt
¼ cup butter
1/3 cup brown sugar
1 tsp cinnamon
Mix flour, sugar and salt, cut in butter until crumbly. Add cinnamon and brown sugar.
Instructions:Prepare cake as directed, baking into 9×13 or two 9×9 pans. Bake at 350 for 20 minutes, or until set. Meanwhile, prepare filling and topping. As soon as cake is set, top with filling, then top with crumb mixture. Bake an additional 20 minutes, or until set. Serve warm.
Marinara Sauce
From Better Homes and Gardens
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/4 cup coarsely chopped carrot
1/4 cup sliced celery
2 cloves garlic, minced
2 Tbsp olive oil
2 cups chopped, peeled tomatoes (or one 14-1/2 oz can)
1/2 of a 6-oz can tomato paste
2 tsp fresh or 3/4 tsp dried basil
2 tsp fresh or 1/2 tsp dried oregano
1 tsp fresh or 1/4 tsp dried thyme
1/2 tsp sugar
Directions:
In a large skillet cook onion, pepper, carrot, celery and garlic in hot oil until tender. Stir in tomatoes, paste, herbs, sugar, 1/4 cup water, 1/2 tsp salt, 1/8 tsp pepper. Bring to a boil, reduce heat. Cover and simmer 30 min. If necessary, uncover and simmer 10-15 min more or to desired consistency, stirring occasionally.My notes: I usually up all the veggies, and prefer a coarse chop. I also throw in a chopped zucchini or squash and some mushrooms. I’ll just up the amount of tomatoes to compensate for the increase in other veggies. I usually simmer this in the crock pot for 4 hrs or so and it comes out a great consistency every time.
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/4 cup coarsely chopped carrot
1/4 cup sliced celery
2 cloves garlic, minced
2 Tbsp olive oil
2 cups chopped, peeled tomatoes (or one 14-1/2 oz can)
1/2 of a 6-oz can tomato paste
2 tsp fresh or 3/4 tsp dried basil
2 tsp fresh or 1/2 tsp dried oregano
1 tsp fresh or 1/4 tsp dried thyme
1/2 tsp sugar
Directions:
In a large skillet cook onion, pepper, carrot, celery and garlic in hot oil until tender. Stir in tomatoes, paste, herbs, sugar, 1/4 cup water, 1/2 tsp salt, 1/8 tsp pepper. Bring to a boil, reduce heat. Cover and simmer 30 min. If necessary, uncover and simmer 10-15 min more or to desired consistency, stirring occasionally.My notes: I usually up all the veggies, and prefer a coarse chop. I also throw in a chopped zucchini or squash and some mushrooms. I’ll just up the amount of tomatoes to compensate for the increase in other veggies. I usually simmer this in the crock pot for 4 hrs or so and it comes out a great consistency every time.
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