Tag Archives: tomato sauce

Tortilla Soup

28 Mar

I randomly found Jersey Girl Cooks while looking for recipe ideas.  I love her Tortilla Soup recipe and wanted to share it with you.

Jersey Girl Cooks Tortilla Soup Recipe

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 TBS olive oil
1 medium onion, finely chopped
2 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can tomato sauce
dried arbol chili peppers, crushed (amount to your liking or another dried pepper)
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded chicken
2 TBS masa harina (fine cornmeal)
1 avocado, pitted, peeled and diced
salt and cayenne pepper to taste
tortilla chips and sour cream for serving

Directions:

In a large Dutch oven, heat oil and saute onion and garlic for a few minutes or or until it starts to brown. Add chicken stock, tomato sauce, peppers, corn, beans, chicken and masa harina. Bring to boil, reduce heat to low and simmer for 25 minutes. Add avocado and simmer for 5 more minutes. Season with salt and pepper to taste. Top with crushed tortilla chips and sour cream.

Chickpea and Tomato Soup with Dumplings

14 Mar

I have never made dumplings before, so this was a treat!  I feel like it went really well.  The dumplings were a lot easier to prepare than I figured they would be.  Dumplings are a great way to add some filler to a vegetable soup (instead of meat).

Chickpea and Tomato Soup with Dumplings

***Vegetarian Recipe***

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

1 TB olive oil

1 onion, chopped

2 garlic cloves, minced

2 ts garam masala

1/2 ts chili powder

2 cans (15 oz. each) chickpeas, drained

2 cups vegetable stock

1 15 oz. can tomato sauce

1 15 oz. can chopped tomatoes

1 cup all purpose flour

1 TB butter

2 TB parmesan cheese

2 TB chopped herbs

1/2 cup milk

Directions:

1.  Heat the oil in a saucepan.  When the oil is hot, add the onions.  Cook them for 3 minutes, then add garlic, garam masala, and chili powder.  Cook another minute.

2.  Add the chickpeas, stock, tomato sauce and chopped tomatoes.  Bring to a boil, lower heat to a simmer, cover and cook for 10 minutes.

3.  While the soup cooks, make your dumplings.  Sift the flour into a bowl and add the chopped butter.  Rub the butter into the flour with your fingers until it becomes like breadcrumbs.  Stir in the cheese and herbs.

4.  Make a well in the center of the bowl.  Pour milk into center.  Use a knife to mix the milk and flour mixture together.  Roll the dough into 8 balls.

5.  Drop the dumplings into your soup and cook for another 20 minutes.  Dumplings are finished when a toothpick comes out clean.

Chicken Tikka Masala with Rice

14 Mar

My husband gave me a night off this week and made one of my favorite dishes.  His goal has been to learn how to make Chicken Tikka Masala using as  many canned goods as possible (so that he can make it on a whim when he feels like it).  Well, he did it and it is fabulous!

So, here’s his recipe:

Chicken Tikka Masala with Rice

Serves 4

Prep. Time:  5 minutes

Cooking Time: 25 minutes

Ingredients:
2 TB Olive oil
1/2 ts of the following spices:
Cumin
Cardamom
Turmeric
Peppercorn
Coriander
Garlic powder
1 dried red chili pepper, minced
1 onion, diced
2 chicken breasts, chopped
1 can tomato sauce
1/3 can condensed milk
1 ts tomato paste
2 cups rice
1/2 ts tumeric

Directions:
1. Cook your rice in a rice cooker. Add tumeric to the water.
2. Heat olive oil in deep dish skillet. Add all of your spices. Cook 30 seconds.
3. Add your onions and stir. Cook 3 minutes until translucent.
4. Add chicken breasts to skillet. Let cook 5 minutes; stirring occasionally.
5. Add tomato sauce; stir frequently. When the sauce begins to boil, add evaporated milk.
6. Continue stirring the sauce until sauce boils again.
7. Add tomato paste and stir until your sauce reaches the desired consistency.
8. Taste the sauce and adjust the seasoning to your taste.
9. Serve Tikka Masala over tumeric rice.

Vegetarian Pizza

15 Feb

I have been wanting to hone my skills as a bake sheet pizza maker for quite sometime now. Today is the day! I thought I would start with an easy tomato sauce based vegetarian pizza. I’m sure I will need to make adjustments along the way, but here’s to starting something new!

Vegetarian Pizza
***This is a Vegetarian Recipe***

Prep. Time: 30 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients:

Pizza Base:
1/4 inch dry yeast
1/2 ts salt
1/2 ts sugar
2 1/2 cups flour
2 TB olive oil

Pizza Sauce:
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
basil
oregano
thyme

Toppings:
YOUR CHOICE + 2 cups grated mozzarella cheese


Directions:

1. Preheat oven to 400 degrees F.
2. Combine the yeast, salt, sugar in 1 cup warm water. Leave covered in a warm place for 10 minutes.
3. Sift flour into a bowl make a hole in the center of the flour; add yeast to the hole when it is ready (you will see bubbles or foaminess). Mix to make a dough.
4. Knead the dough on a lightly floured surface for 5 minutes.
5. Brush oil on to a baking sheet. Sprinkle with flour. Roll dough out so it fits the dimensions of your baking sheet. Add to baking sheet. Press down lightly.
6. Top your pizza with sauce, then toppings, then shredded cheese.
7. Bake at 400 degrees F for 30 minutes.

Black bean and Corn Enchiladas

6 Feb

I really like this dish because I love anything covered in enchilada sauce and the corn gives it just a perfect touch of sweetness. If needed, you could prepare this ahead of time and pop it in your preheated oven and have dinner in 15 minutes!

Black bean and Corn Enchiladas

Prep. Time: 20 minutes
Cooking Time: 15 minutes

Serves 4

Ingredients:
12 corn tortillas
2 cans black beans
3 cups frozen corn
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup tomato sauce
1 TB taco seasoning
1 cup shredded cheese

Directions:
1. Preheat oven to 400 degrees F.
2. Heat olive oil in large skillet. When oil is hot, add onions. Cook onions until translucent and a little bit browned.
3. Add garlic and cook for 30 seconds.
4. Add black beans, corn, pepper and cumin. Bring to a boil and then lower heat and simmer for 5 minutes to thicken mixture.
5. Mix tomato sauce and taco seasoning.
6. Wrap corn tortillas in a wet paper towel and microwave on high for 15 seconds on each side. If you do not have a microwave, just wrap in wet paper towels for a few minutes.
7. Dip a tortilla in tomato sauce, lay that tortilla in a casserole dish. fill with bean mixture, roll and place at one end of the casserole dish.
8. Repeat step 6 with the rest of your tortillas.
8. Top enchiladas with remaining tomato sauce and shredded cheese.
9. Bake for 15 minutes.

Slow Cooker Chili

1 Feb

Super Bowl Sunday is coming up this week, so I thought I should concentrate on party foods, drinks and appetizers. If you are not attending or throwing a party this weekend, save these posts for when you do.

For starters, letÅ› start with Slow Cooker Chili.

Ingredients:

8 strips of bacon, chopped
1 lb. ground beef
1 lb. ground pork
28 oz. can stewed tomatoes
1 – 16oz. can tomato sauce
1 – 6oz. can tomato paste
2 – 16 oz. cans kidney beans
2 cups carrots, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup celery, chopped
1 cup green pepper, chopped
1 TB chili powder
1 ts salt
1 TB cumin
1 ts black pepper
1 TB Worchestershire
2 ts Franks hot sauce
1 ts cayenne pepper
1 ts paprika
1 ts brown sugar

Directions:

1. Cook bacon in skillet until crisp. Remove to paper towel to drain.
2. Brown beef and pork in bacon drippings in skillet.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on LOW 9-10 hours. Stir occasionally.

Spanish Style Quinoa

24 Jan

Spanish Style Quinoa
Vegetarian/Vegan Recipe

Serves 4
Prep. Time: 5 minutes
Cooking Time: 25 minutes

Quinoa is becoming one of my favorite new ingredients for dinners.  It’s really easy to make and super delicious.  And, an extra bonus is that it is good for you!  Here’s a quick and easy quinoa recipe to get you started if you have never cooked with quinoa before.

Ingredients:

2 cups quinoa, rinsed and drained
2 Tbsp cooking oil
3 garlic cloves, peeled and minced
1 onion, chopped
1 ts paprika
1 ts oregano
1 ts cayenne pepper
1 cup frozen peas
1 cup tomato sauce
2 cups vegetable broth
pepper to taste

Directions:

1. Heat saute pan over high heat. When pan is hot add oil. Wait for oil to get hot, then add onions. Saute until onions are almost clear.
2. Add garlic to onions and sauté for 30 seconds.
3. Add oregano, paprika, cayenne and pepper.
4. Add quinoa and stir constantly for 5 minutes.
5. Add tomato sauce and vegetable broth to your quinoa. Stir occasionally until mixture begins to boil.
6. Cover and reduce heat to simmer for 20 minutes.

Chicken Tostadas

24 Jan

Chicken Tostadas

Serves 4
Prep. Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:

4 flour tortillas
1/4 cup olive oil
1 onion, chopped
1 green bell pepper, chopped
1 pound chicken, chopped
2 ts garlic
2 ts chili powder
2 ts ground cumin
1 canned chili, diced
1/2 cup tomato sauce
1 can (10 1/2 oz.) refried beans
shredded cheese

Directions:

1. Preheat oven to 450 degrees F. Coat both sides of each flour tortilla with olive oil and place on baking sheet. Bake 5 minutes. Turn off oven, keep tortillas inside oven until you are ready to serve.
2. Heat large skillet and add 1 TB olive oil. When oil is hot, add onion and cook until clear. Add bell pepper, garlic, chicken, diced chili and spices; cook for 5 minutes.
3. Add tomato sauce, cover, and simmer for 10 minutes. Uncover for the last 2-3 minutes to let sauce thicken.
4. When chicken mixture is just about ready, heat beans in microwave.
5. Remove flour tortillas from oven and coat with refried beans. Add chicken mixture and top with shredded cheese.

Spinach Omelet on a Bed of Tomato Sauce

24 Jan

Spinach Omelet on a Bed of Tomato Sauce
Vegetarian Recipe

This is my favorite recipe for this week. Really easy, but it tastes like you are dining at a fine restaurant. It will become a part of your staple dinner food recipes once you’ve had a taste.

Serves 4
Prep. Time: 5 minutes
Cooking Time: 30 minutes

Ingredients:
2 lbs fresh spinach, stems removed
3/4 cup olive oil
6 eggs
8 cloves garlic, minced
1 TB flour
2 cups tomato sauce
1 TB paprika
1 cup hot water

Directions:

1. Rinse all of your spinach and drain. Cook spinach in a sauce pan over medium heat, covered for 2 minutes. You will most likely have to cook in batches. Place cooked spinach back in colander and squeeze out any excess water.
2. In a large skillet, heat 1/2 cup olive oil. Add the cooked, squeezed spinach and cook for 2 minutes.
3. In a large bowl, beat eggs; Add cooked spinach and mix together. Season with salt and pepper.
4. Heat small skillet over medium heat; add 1 TB olive oil. When oil is hot, add half of your egg/spinach mixture. Cook for 5 minutes.
5. Grab a plate that is large enough to cover your large skillet. Turn the plate so that it is covering your skillet. Turn the pan over so that your omelet falls onto the plate. Slide the omelet back into the pan (with the uncooked side now on the bottom).
6. Cook 5 minutes more. Place cooked omelet on baking sheet and place in oven to stay warm.
7. Follow steps 4-6 for second half of egg/spinach mixture.
8. In a bottom heavy sauce pan, heat 2 TB olive oil. Add garlic and saute 2 minutes, stirring the whole time. Add the flour and stir until the mixture is smooth. Add the tomato sauce, paprika, hot water, salt and pepper. Cook, stirring, until sauce is thickened (about 5 minutes).
9. To serve: Cut each omelet into 4 pieces. Coat plates with tomato sauce. Add two slices of omelet to each plate.

Fried Egg with Rice and Tomato Sauce

10 Jan

Fried Egg with Rice and Tomato Sauce

*My host mom made this dish for me when I lived in Spain. One of my husband’s favorites. One of my favorites when I have about 20 minutes to make dinner.

Cooking Time: 20 minutes.
Serves 4
Total Cost:

Ingredients:

3 cups of rice
2 cans tomato sauce
2 Tb olive oil
4 eggs

Directions:

1.Steam rice in rice cooker or stove top.
2.Heat cans of tomato sauce in sauce pan.
3.Fry eggs in olive oil in saute pan.
4.Place rice evenly in four bowls. Cover rice with tomato sauce. Place one fried egg in each bowl.