Tag Archives: tomatoes

Hamburger Soup

20 Wednesday Mar 2019

Posted by in New Traditions

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Hamburger Soup is quick, simple and delicious.  Enough said.

Hamburger Soup

1 lb. lean ground beef
1 onion , diced
2 cloves garlic , minced
2 medium potatoes, peeled and diced
4 cups beef broth
1 can (28 oz) diced tomatoes with juice
1 can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 bay leaf
salt and pepper to taste
3 cups mixed vegetables, fresh or frozen (I used carrots, celery, corn & peas)

  • Brown onion, ground beef and garlic until no pink remains. Drain any fat.
  • Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
  • Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Recipe slightly adapted from Spendwithpennies

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Roasted Tomato, Sausage and Pesto Sauce

13 Friday Nov 2015

Posted by in Family, Garden, Home, New Favorite, Vegan, Vegetarian

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Fall brings the bounty of tomatoes, basil and much more. Older daughter, Megan, told me about a roasted tomato and pesto sauce she made. I tweaked it a bit to serve my tastes. I love the idea of adding pesto to a rich, red tomato sauce. It was delicious and definitely a new recipe for my collection.

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ROASTED TOMATO AND PESTO SAUCE

1 pound Italian sausage, cooked and drained
3 cups roasted tomatoes and peppers, cooled and blended (recipe below)
1/2 cup chopped onion
1 tablespoon olive oil
3-4 garlic cloves, diced
Cube of pesto (about 1/3 cup)
26.5 ounce can San Marzano tomatoes, chopped or blended
1 cup water
1 tablespoon fresh, chopped basil
1 pound cooked pasta (I used bow tie pasta) and 1 cup of pasta water
Parmesan Cheese (optional)

  • Core and slice tomatoes. Halve and remove seeds from peppers.
  • Arrange the tomatoes and peppers on a heavy cookie sheet (I line with parchment paper).  Drizzle with Avocado oil and sprinkle with sea salt or kosher salt.
  • Roast at 400 degrees until the edges of the vegetables start to char and are cooked through.
  • Blend the mixture to a smooth consistency.
  • Cook and drain the sausage.Drain and set aside.
  • Saute onions in olive oil and when almost cooked through, add the garlic. Continue to salute until garlic is cooked through.
  • Add roasted tomatoes and peppers, pesto, San Marzano tomatoes, water, basil and sausage.
  • Heat thoroughly.
  • Add 1 cup of pasta water to sauce. Stir.  Add drained, cooked pasta, and stir to mix thoroughly.
  • Serve with Parmesan cheese.

Sweet Potato Chili (aka Paleo Chili)

04 Tuesday Feb 2014

Posted by in Family Favorites, Gluten Free, Health, New Traditions

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When the temperatures drop and the snow flies, my mind races to a great bowl of chili. My oldest daughter, Megan, has been raving about the Paleo Chili, that I will refer to as Sweet Potato Chili. She is on a Whole-30 and Paleo diet, and she referred to this chili in her post on Life Love and Garlic.

I modestly adapted the originally recipe and the result was amazing. I’m not on a Paleo diet, but I LOVE this recipe. I could see this recipe easily adapted to Vegan by browning mushrooms (with a dash of olive oil) instead of beef and substituting vegetable broth for beef broth.

Sweet Potato Chili

Sweet Potato Chili

SWEET POTATO CHILI (AKA PALEO CHILI)

1 pound ground beef
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
2 medium sweet potatoes, peeled and diced small
1 – 28 oz can crushed tomatoes
1 tablespoon tomato paste
2 1/2 cups beef stock
1 tablespoon paprika
1-2 cloves minced garlic
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 tablespoon hot sauce (optional)
2 tablespoons lime juice (optional)

Chop onions and bell pepper and place in a large pot or Dutch oven over medium heat with ground beef. Using a spatula or wooden spoon to break up the meat, as it browns, into small pieces.

Once the meat is browned and the onions are soft, drain fat if needed. Add crushed tomatoes, tomato paste, beef stock, and all spices except hot sauce and lime juice. Stir well. Add peeled and diced sweet potatoes. Bring to a boil and then reduce to simmer. Simmer for 30 minutes or until sweet potatoes are fork tender.

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Optional:  Add hot sauce and lime juice. Taste. Adjust seasonings as needed.

Recipe adapted from Sweet Potato Chili from The Lucky Penny Blog

Italian Pie…Buon appetito!

22 Friday Feb 2013

Posted by in New Favorite

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Italian Pie is a family favorite for my good buddy, Jan.  She suggested I give it a whirl.  I can certainly see why it’s a favorite.  The crisp crust paired with the hearty meat layer and the yummy cheese layer result in a wonderful, easy meal for your family.  Pair with a nice salad, french bread and you’re set!

Italian Pie with tomato slices

Italian Pie with tomato slices

Next time, I plan to serve it with a side of marina sauce for those that may enjoy a little extra tomato flavor with their pie.  Buon appetito! 

ITALIAN PIE

1 refrigerated pie crust

Bake a pie crust (I used Pillsbury refrigerated pie crust. Pierce unbaked crust with fork and bake for 10 minutes at 425 degrees.  While the pie crust is baking, brown the meat layer:

Meat Layer

1 pound ground chuck
1 onion, chopped
1/2 pound mushrooms, cleaned and sliced
1 teaspoon Italian seasoning
2 cloves garlic, minced
salt & pepper

Cook ground chuck, onion, mushrooms, garlic and seasonings until cooked through.  Drain.

Cheese Layer:

1 cup small curd cottage cheese
2 eggs, beaten
1 teaspoon Italian seasoning
garlic salt & pepper
3/4 cup shredded mozzarella cheese

Assembly:

Pour cooked meat layer into baked crust.  Top with cheese mixture.  Sprinkle top of Italian pie with 3/4 cup shredded Parmesan cheese. Sprinkle with dried parsley.  Place aluminum foil around the crust edge to protect from over baking.

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Bake for 45 minutes at 350 degrees.

Pinto Beans and Cornbread

06 Tuesday Nov 2012

Posted by in Family Favorites

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Pinto Beans and Cornbread was/is a staple in many homes, particular in the southern states. My Mother would occasionally make a pot of beans but it was usually met with disdain by our meat and potatoes Iowa farm family.

When I met my husband, raised in southern Missouri, I quickly learned that Pinto Beans, Cornbread and all of the fixin’s was a much-loved meal. My husband, Karl, usually took charge of this meal but I’ve learned to make it in the crockpot vs. watching it all day on the stove.

Slow Cooked Pinto Beans

Karl and his family serve the pinto beans, cornbread and butter with cooked mustard greens (today it was green beans), corn, fresh sliced tomatoes, and fresh onion.  I prefer a small slice of cornbread with a few beans and a lot of bean stock and vegetables.  My big finish…a larger piece of cornbread drowning in honey.  Oh yeah!

Note:  Cornbread Recipe Post of 1/30/12:  http://wp.me/p1okPt-1E

Karl’s Plate of Pinto Beans, Cornbread and vegetables

SLOW COOKED PINTO BEANS 

16 ounce package of dried pinto beans
1 ham hock
1/2 large onion, cut into pieces
black pepper to taste
Cover with water (about 1-2″ above the beans)

Place all of the above in a large crockpot on low setting.  I typically start the crockpot in the evening and it cook all night.  In the morning, I add water as needed and cook until ready to serve (lunch or dinner).   You may need to turn the setting to high in the morning if the beans are still very hard.

Once cooked, remove the ham hock and cool.  Remove any bits of ham and return to the beans.

Vegetable Pizza…cold and scrumptious!

12 Friday Oct 2012

Posted by in Family Favorites, Vegetarian

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Vegetable Pizza served cold and is a great appetizer and a family favorite.  This recipe made its way to my wooden recipe box many moons ago and has been a favorite of our family for many years.

Vegetable Pizza

The recipe is simple and easy to make.  Two tubes of Pillsbury Crescent Rolls, sour cream, garlic powder, dill, fresh veggies and cheese and you’re prepared.  It’s refreshing in the summer and a side dish to serve with a hearty soup.

Make an hour or two before serving and chill in the refrigerator.

VEGETABLE PIZZA

2 cans Pillsbury crescent rolls
2 cups sour cream
2 teaspoons dill weed
1 teaspoon garlic powder
chopped broccoli, cauliflower, tomatoes, avocado, lettuce, onion, green pepper (or your choice)
shredded cheddar cheese

Spread crescent rolls flat and bake in 9×13″ pan until slightly brown.  Cool.

Mix together sour cream, dill weed and garlic powder. Spread on cooled crust. Top with chopped fresh vegetables. Sprinkle top with shredded cheese.  Cut into small squares for serving.

Can half the recipe and bake on round pizza pan.

Slow Roast Tomatoes…a new discovery!

25 Tuesday Sep 2012

Posted by in New Favorite, New Traditions, Skinny, Vegan, Vegetarian

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Where have I been with slow roasting my own tomatoes?   After discovering two over-ripe black krim tomatoes in my garden, I wanted to make use of these as well as a few roma, green zebra and sungold tomatoes.  I found several recipes online but decided to try a combination of recipes.

Slow Roast Tomatoes

There is one big problem with this recipe…they are absolutely, overwhelmingly, delicious.  While my plan was to roast them for future use…I devoured several as soon as their cooled to the touch.  Can’t wait to roast more!

SLOW ROAST TOMATOES

Preheat over to 225 degrees.  Place a sheet of greased wax paper (or parchment paper) on cookie sheet.  Slice large tomatoes into thin slices.  Halve roma tomatoes or cherry tomatoes, lengthwise.  Place tomatoes on the baking sheet.  Place 2-3 unpeeled garlic cloves on the sheet with the tomatoes.  Drizzle with olive oil and sprinkle with salt (I used sea salt) and pepper.

Tomatoes ready for slow roast

Bake for about 3 hours.  When done, the tomatoes will be shriveled and dry.  I found the romas took longer and left them in the oven almost an hour longer.

You can use immediately or store in the frig with additional olive oil.

Caprese Salad

18 Tuesday Sep 2012

Posted by in New Traditions

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Caprese Salad is nothing new but when made with Black Krim tomatoes from my friend, Jan, it takes on a whole new level of yumminess. On another day, I’ll try Caprese Salad with the Green Zebra tomatoes she grows!

Caprese Salad

CAPRESE SALAD

sliced fresh tomatoes
sliced buffalo mozzarella
fresh basil leaves
olive oil
balsamic vinegar
salt & pepper

Wash and slice the tomato(s) about 1/2 inch thick, place on a platter or plate. Slice the buffalo mozzarella about 1/4 inch thick and place on top of tomato. Top with a fresh basil leaf. Drizzle with olive oil and balsamic vinegar; salt and pepper to taste.

Black Krim and Green Zebra tomatoes

Summer’s Harvest Salad

14 Friday Sep 2012

Posted by in New Favorite, Skinny, Vegan, Vegetarian

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Every two months a group of great friends meet for a themed potluck before our book club gathering.  This month, an hour before our meeting, I had nothing.  It had been a busy day and I was fresh out of ideas and time.  After writing about food it seemed tacky to run to the grocery store and buy something…God forbid!

I stood in my kitchen and contemplated my next move when suddenly I saw a bowl of sun gold tomatoes from my garden and an avocado.  Hmmmm.  I quickly looked up a few recipes using those ingredients and then decided, ‘what the heck’, I’ll just through a bunch of vegetables in a bowl and toss with Greek Dressing (or vinaigrette) and call it good.

Summer’s Harvest SAlad

What resulted was a yummy refreshing summer’s harvest salad.  It’s a keeper!

SUMMER’S HARVEST SALAD

Sun Gold (or cherry tomatoes) halved
Fresh Sweet corn, cooked and cut from the cob
Chopped Avocado
Chopped green or sweet white onion
Chopped fresh basil
Salt & Pepper
Balsamic vinaigrette (or Greek Dressing)

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

30 Friday Mar 2012

Posted by in New Favorite, Skinny, Vegan

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I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

1. Preheat oven to 400 degrees.
2. Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
3. Bake for 30 minutes. Remove and stir and bake another 30 minutes.
4. While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.

Mexican Quinoa Casserole ready for the broiler

5. Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from food.com by Captain’s Lady