Adapted from Simply in Season, serves 4
Date made: 6/14/2011
1/2 c onion, sliced
1/4 tsp garlic, minced
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp chili powder
1 lb okra, trimmed and sliced*
1/2 tsp salt
1 medium heirloom tomato, chopped*
In fry pan, saute onion in 2 tbsp oil until golden. Add ginger, garlic, and spices, and saute for a few minutes. Add okra and salt, and cook for a few minutes.
Add tomatoes and fry for a few minutes until liquid evaporates.
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Sunday, June 26, 2011
Summer Garden Ratatouille
Adapted from Simply in Season, serves 4-6
Date made: 6/14/2011
2 onions, chopped*
4 cloves garlic, minced
1 bay leaf
2 tsp dried basil
1 tsp dried rosemary
1 1/2 tsp salt
1 tsp dried oregano
1 medium patty pan squash, chopped*
3 small yellow squash, chopped*
2 green peppers, sliced*
2 c heirloom tomatoes, chopped*
12 oz of pasta
Saute onions, garlic, and bay leafe in 3 Tbsp of olive oil for about 5 minutes.
Add patty pan squash and salt and herbs to pan. Cover and cook over medium heat, stirring occasionally until squash is soft, about 15-20 minutes.
In large soup pot of boiling water, start cooking pasta according to package directions.
Add yellow squash, green peppers, and tomatoes, and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta.
Date made: 6/14/2011
2 onions, chopped*
4 cloves garlic, minced
1 bay leaf
2 tsp dried basil
1 tsp dried rosemary
1 1/2 tsp salt
1 tsp dried oregano
1 medium patty pan squash, chopped*
3 small yellow squash, chopped*
2 green peppers, sliced*
2 c heirloom tomatoes, chopped*
12 oz of pasta
Saute onions, garlic, and bay leafe in 3 Tbsp of olive oil for about 5 minutes.
Add patty pan squash and salt and herbs to pan. Cover and cook over medium heat, stirring occasionally until squash is soft, about 15-20 minutes.
In large soup pot of boiling water, start cooking pasta according to package directions.
Add yellow squash, green peppers, and tomatoes, and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta.
Saturday, January 29, 2011
Bounty Rice
Adapted from Simply in Season, serves 6-8
Date made: 1/28/2011
1 lb ground turkey
1/2 medium onion, chopped
1 green pepper, chopped
2 28 oz cans diced tomatoes
1/2 head of cabbage, shredded*
3 c cooked Cajun brown rice*
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 c sour cream
1 c mozzarella cheese
Saute ground turkey, onion, and green pepper in large skillet on medium heat until meat is browned and vegetables are soft.
Stir in tomatoes, cabbage, rice, and herbs and cover. Cook until cabbage is crisp tender, about 10-15 minutes.
Stir in sour cream and transfer into a grease 13x9 baking dish. Bake at 325°F until the cabbage is tender, about 30-45 minutes. Sprinkle cheese on top and let melt.
The acid is slightly overwhelming -- I might add more rice next time. Not sure if it was really 3 cups since I kind of eyeballed it. I eyeballed the cheese, too, so next time I think I'd add more cheese. Still tasty and very hearty!
Date made: 1/28/2011
1 lb ground turkey
1/2 medium onion, chopped
1 green pepper, chopped
2 28 oz cans diced tomatoes
1/2 head of cabbage, shredded*
3 c cooked Cajun brown rice*
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 c sour cream
1 c mozzarella cheese
Saute ground turkey, onion, and green pepper in large skillet on medium heat until meat is browned and vegetables are soft.
Stir in tomatoes, cabbage, rice, and herbs and cover. Cook until cabbage is crisp tender, about 10-15 minutes.
Stir in sour cream and transfer into a grease 13x9 baking dish. Bake at 325°F until the cabbage is tender, about 30-45 minutes. Sprinkle cheese on top and let melt.
The acid is slightly overwhelming -- I might add more rice next time. Not sure if it was really 3 cups since I kind of eyeballed it. I eyeballed the cheese, too, so next time I think I'd add more cheese. Still tasty and very hearty!
Tomato Sweet Potato Soup
Adapted from Simply in Season, serves 4-6
Date made: 1/28/2011
1 medium onion, chopped
3 medium-small sweet potatoes, peeled and chopped*
4 c vegetable broth
1 c water
1 28 oz can of diced tomatoes
1/4 tsp ground pepper
3/4 c orange juice
Saute onion in oil in soup pot until translucent. Add sweet potatoes, broth, and water, and bring to a boil.
Reduce heat and simmer, partially covered, until sweet potatoes are tender, about 25 minutes.
Remove from heat and stir in tomatoes with juice and pepper. Puree until smooth and return to soup pot.
Add orange juice, heat gently until hot, and serve.
My sweet potatoes were a little on the small side so if I had to do it again, I'd cut back on either the tomatoes or the orange juice or add another sweet potato to cut the acidity. The texture is interesting since it has a lot of the acid, but a hint of that starchy, almost creamy finish from the potatoes. Knowing this, next time I might add a little cream or half-and-half instead of the cup of water.
Date made: 1/28/2011
1 medium onion, chopped
3 medium-small sweet potatoes, peeled and chopped*
4 c vegetable broth
1 c water
1 28 oz can of diced tomatoes
1/4 tsp ground pepper
3/4 c orange juice
Saute onion in oil in soup pot until translucent. Add sweet potatoes, broth, and water, and bring to a boil.
Reduce heat and simmer, partially covered, until sweet potatoes are tender, about 25 minutes.
Remove from heat and stir in tomatoes with juice and pepper. Puree until smooth and return to soup pot.
Add orange juice, heat gently until hot, and serve.
My sweet potatoes were a little on the small side so if I had to do it again, I'd cut back on either the tomatoes or the orange juice or add another sweet potato to cut the acidity. The texture is interesting since it has a lot of the acid, but a hint of that starchy, almost creamy finish from the potatoes. Knowing this, next time I might add a little cream or half-and-half instead of the cup of water.
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