Tag: tomatoes
I love this recipe! It’s easy and so tasty. You might want to call it a quiche or a casserole – doesn’t matter, just try it.
Fresh Ingredients
2 cups chopped zucchini
1 cup chopped tomatoes
½ cup chopped onion
1/3 cup grated Parmesan cheese
1-1/2 cup milk
3 eggs
1 T chopped fresh basil (I’ve also used dried basil)
PantryFare
¾ cup Bisquick
Spices and Oils
½ tsp salt
¼ tsp pepper
Add the first three ingredients to a greased pie plate or small baking dish. Mix the Bisquick with the milk, eggs, cheese, salt, pepper, and basil in a bowl. Pour this mixture over the vegetables and bake at 350-375 degrees for 30 to 40 minutes, when a knife comes out clean.
Be healthy!
August 30, 2011
Onward to India with another recipe from Bobbie Hinman’s
The Meatless Gourmet – Favorite Recipes From Around the World
Fresh Ingredients
1 cup chopped onions
½ cup chopped celery
3 cloves garlic, minced
1 small butternut squash – peeled, seeded, and cubed
chopped cilantro for garnish
PantryFare
1 cup yellow split peas
1 – 16 oz can diced tomatoes, undrained
Spices and Oils
2 tsp vegetable oil
1 T curry powder
2 bay leaves
¼ tsp pepper
salt to taste
Heat the oil in a large pan over medium heat. Add the onion, celery, and garlic. Sprinkle with curry powder and 1 T water. Cook, stirring frequently, 5 minutes. Add ¼ cup water little by little to keep the onion from sticking.
Add 5-¼ cups of water and the remaining ingredients except salt and cilantro. Simmer 45 minutes until squash and peas are tender. Salt to taste and discard the bay leaves. Serve hot and garnish with cilantro.
October 8, 2010
Fresh Ingredients
2-3 leaves kale, chopped
2-3 leaves chard, chopped
1 tsp fresh rosemary, chopped
1-2 cloves garlic, minced
PantryFare
1 can chickpeas
1 can diced tomatoes (or 4 fresh plum tomatoes)
1/2 cup quinoa
1/2 cup vegetable broth
Spices and Oils
1 tsp olive oil
1 tsp corriander
1 tsp Italian herbs
dash of red pepper flakes
Put the olive oil, garlic, all spices and herbs in a soup pan or large skillet. Saute on medium heat for a couple minutes. Add the vegetable broth. Drain and rinse the canned chickpeas. Add them along with the tomatoes, quinoa to the seasoned broth. Layer the kale and chard on top, cover pan and cook 15-20 minutes.
For cold leftovers, place on a bed of Romain leaves.
Serves 3-4
July 1, 2010
Fresh Ingredients
1 medium eggplant, chopped into 1” pieces
1 medium zucchini, sliced
1 bell pepper, cut into strips
1 medium onion, sliced
2 cloves garlic, minced
PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes
Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano
Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.
Be healthy!
May 12, 2010
This recipe was provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It requires a lot of chopping and makes at least 6 servings so I suggest making the stew up a day ahead and cooking the polenta just before serving to be hassle free. This tasty dish can be accompanied with a lite green salad if you wish.
Heat 1/4 cup olive oil in a large pan (Dutch oven) and add the following ingredients as you chop them (mostly into bite size pieces):
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 red onion
1/2 package fresh mushrooms
1 large carrot (peeled and thinly sliced)
3-4 celery stalks
2 cubanelle peppers
1 red bell pepper
2 eggplants, peeled of half the skin
Add:
1 bay leaf
salt & pepper
Cover the pot and cook for 10 to 12 minutes then add:
2 T balsamic vinegar
14-16 oz chicken stock
28 oz can whole tomatoes
Break up the tomatoes and simmer until warmed through.
To cook the polenta, heat the following in a large sauce pan over medium high heat:
1 cup milk
14-16 oz chicken stock
1/3 cup golden raisins
2 sprigs rosemary leaves, stripped and finely chopped
Wisk in 1 cup corn meal and stir until thickened. Remove from heat and add:
3 T honey
2 T butter
1/2 cup grated Parmesan or Romano cheese
Divide the polenta in 6 shallow bowls and spoon the stew on top.
October 24, 2009
I found this recipe on All Recipes. I didn’t change it too much, but I didn’t use their measurements – I just eyeballed it.
Fresh Ingredients
1/2 onion, chopped
1 carrot, chopped
2 cups water
1 tomato, chopped
1 cup baby spinach
PantryFare
1 cup quinoa
Spices and Oils
2 teaspoons olive oil
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme
DIRECTIONS
1. Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.
(5 Servings)
September 11, 2009
tried different ways of cooking and serving the big portabello
Continue August 10, 2009
Naan Pizza
There’s not much to say about this except it’s easy, easy, easy! Perhaps not on an “Approved Eating” list because of the crust but if you control your portion to 1/2 of the pizza then it can’t really hurt you.
Start with naan or Boboli crust, lightly spread pesto sauce or red sauce on the base. Top with a light sprinkle of mozzarella, chopped spinach, sliced mushrooms, olives, and tomatoes. Season to taste.
Bake at 350 for 10 minutes to melt cheese and warm the crust.
August 5, 2009
This recipe is tried and true in our house. It’s easy and adaptable to many changes depending on available ingredients. I often serve it with corn chips or tortilla chips. Enjoy!
Fresh Ingredients
- 1/2 white onion, chopped
- 1 clove garlic minced
- 1 pobalano green pepper, chopped
- 1 medium eggplant, cubed
- 1 Cup tofu crumbles (like ground beef) – optional
- Shredded Mozarella cheese – optional
PantryFare
- 1 can chopped tomatoes
- 1 can Bush’s Chili Beans
Spices and Oils
- 1-2 T olive oil
- 1/2 tsp salt
- pepper to taste
In a large pan, saute the onion, garlic and peppers in olive oil. I partially pare the eggplant and then cube it into bite-sized pieces. Add eggplant and tofu to pan followed by tomatoes and beans. Cook until eggplant is soft. Serve with a sprinkle of mozarella cheese on top.
July 31, 2009
