Articles with 'tomatoes'


Minestrone Soup

 

 

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 leek, cleaned and chopped
  • 3-4 garlic cloves, peeled and diced
  • 5 cups bone stock (beef or chicken)
  • 2 carrots, sliced into 1/4 inch rounds
  • 1 summer squash, sliced into 1/2 inch rounds
  • 2 tomatoes, seeded and diced or 1/2 can diced tomatoes
  • 1 1/2 tsp. sea salt
  • 1 tsp. dried thyme or 1 tbsp. fresh thyme
  • 1/2 cup kamut elbow pasta (or other pasta)
  • 1 1/2 cups kidney beans, cooked
  • 2-3 swiss chard leaves, chopped
  • 2 tbsp. parsley, minced

Saute leek in butter and olive oil 2-3 minutes. Add garlic, carrots, squash, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium high heat for 7-10 minutes. Add pasta, cooked kidney beans, and Swiss chard. Cook an additional 7-10 minutes. Garnish with parsley.

(3 votes, average: 1.00 out of 5)
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Roasted Tomato Soup with Crunchy Cheese Croutons

 

  • 4 large tomatoes, quartered
  • 3 cloves garlic, peeled
  • 2 onions, peeled and quartered
  • olive oil
  • 1 tsp. sea salt
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 tbsp. grass-fed butter
  • 1/4 cup cream (optional)
  • 7-8 fresh basil leaves, sliced thin
  • Freshly ground black pepper
  • 1-2 pieces of whole grain bread, cubed
  • Manchego Cheese, finely grated

Procedure:
Preheat oven to 375-400 degrees.
Lightly drizzle tomatoes, garlic and onion with olive oil and put into a roasting pan.
Roast 35-40 minutes or until vegetables begins to shrivel and blacken.
Remove ingredients from the pan and puree in a food processor.
In a soup pot, add tomato/vegetable puree, chicken stock, bay leaf, butter, basil, and sea salt.
Cook on medium/high heat 5-7 minutes. Lower heat and add cream (optional) and black pepper.
While tomato soup is cooking, place cubed bread onto a baking sheet and sprinkle with grated cheese.
Cook until cheese melts (3-5 minutes).
Taste soup and adjust seasoning.
Garnish individual bowls with a few cheese croutons.

(4 votes, average: 4.00 out of 5)
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Tex Mex Chili

 
  • 2 tbsp. olive oil
  • ½ tsp. coriander
  • ½ tsp. allspice
  • 1 tsp. cumin
  • 2 garlic cloves, peeled and minced
  • 1 large onion, peeled and diced
  • 8-10 ounces beef, diced (optional)
  • 1 jalapeno pepper, deseeded and diced
  • 2 tomatoes, seeds removed and diced
  • 1 ear corn, kernels
  • 1 cup kidney beans , cooked
  • 1 cup black eyed peas, cooked
  • ½ cup water or stock (chicken, beef or veggie)
  • 1 tsp. sea salt
  • Cheddar cheese (optional)
  • Chives, minced

Saute coriander, allspice and cumin in oil for 1 minute.  Add garlic and onion and sauté 2-3 minutes.  Add beef and cook 1 minute.  Add jalapeno pepper, tomatoes, corn, kidney beans, black eyed peas, water or stock and sea salt.  Cover and bring to a boil.  Reduce flame to medium and cook 25-30 minutes.  Garnish with cheddar cheese and minced chives.  Yield: 4 servings.

(3 votes, average: 4.33 out of 5)
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Fresh Cucumber and Tomato Salsa with Baked Corn Chips

 
  • 2 cucumbers, peeled, deseeded and diced
  • 2 large tomatoes, deseeded and diced
  • 1 hot pepper, deseeded and minced
  • 1 small red onion, peeled and minced
  • 1 garlic clove, peeled and minced
  • Juice of 1 lime
  • 2 tbsp. cilantro, minced
  • ¼ tsp. Sea salt
  • Corn tortillas
  • olive oil

Preheat oven to 375º. In a bowl combine cucumbers, tomatoes, pepper, onion, garlic, lime juice, cilantro and salt. Cut tortilla into bite-sized triangles. Drizzle with olive oil and a pinch of sea salt. Bake 10 minutes, or until crispy.

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