1 cup lentils, washed
1 medium onion, peeled & microwaved whole
3 cloves garlic pressed
10 oz. frozen chopped spinach, defrosted
6 oz. can organic tomato paste
about 1 tsp. oregano
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
a few drops of Tabasco
Parmesan cheese
black pepper
Cover lentils with water, add pressed garlic & oregano. Bring to a simmer. Add more water as often as necessary, but be careful to avoid making it soupy. Cut cooked onion in strips and add to lentils. When lentils are almost done, add defrosted spinach. Simmer for about 5 minutes. Add tomato paste, balsamic vinegar, Tabasco, pepper, olive oil and simmer for 1-2 minutes. Adjust seasonings. Serve with Parmesan cheese.
Showing posts with label tomato dish. Show all posts
Showing posts with label tomato dish. Show all posts
Tuesday, February 15, 2011
SPINACH-TOFU-BEEF LASAGNE
My mom helped me with this recipe. Great Lasagne!
1 large can crushed tomatoes
1 large can petite diced tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 Tbsp. sugar
6 cloves garlic, pressed
3 Tbsp. extra-virgin olive oil
1 medium onion
1/2 green bell pepper, finely diced
coarse ground black pepper
2 small packages frozen chopped spinach
1 Tbsp. butter
salt
1 lb. ground round
1/2 lb. extra firm tofu in water, which has been frozen and thawed
1/2 onion
1 large clove garlic, pressed
salt
coarse ground pepper
1 lb. "no boil" curly edge lasagne noodles
8 oz. shredded cheddar and mozzarella
parmesan cheese
about 12 slices american cheese
2 1/4 C 4% milkfat small curd cottage cheese
vegetable oil spray
Peel onion, leaving whole, and microwave covered for 5 minutes. Use kitchen scissors to coarsely chop onion in bowl. Add 1 cup crushed tomatoes to blender. Add onion and blend well. Add to pot with remaining crushed tomatoes and petite diced tomatoes. Cook over medium low heat. Add olive oil, bell pepper, garlic, oregano, basil, pepper and sugar. When sauce is bubbly reduce heat to low and simmer for about 1 hr.
Remove spinach from packages and defrost on high in microwave, pouring off excess water. After spinach defrosted microwave on high for 2-3 minutes. Stirring often. Add butter and salt. Mix well.
Firmly squeeze excess moisture from tofu and crumble. Add ground round, tofu, 1/2 chopped onion and garlic to skillet. Cook until ground beef is browned. Add salt and pepper.
Lasagne Layers:
(1) sauce to cover bottom of 12 x 8 x 3-inch lasagne pan (sprayed with Pam first)
(2) lasagne noodles
(3) Beef mixture combined with some of the sauce
(4) lasagne noodles
(5) spinach
(6) American cheese slices
(7) cottage cheese
(8) lasagne noodles
(9) tomato sauce
(10) sprinkle lightly with parmesan cheese
(11) cheddar-mozzarella cheese
(12) more parmesan cheese
Bake at 350F for 45 minutes. Wait 30 minutes before serving.
1 large can crushed tomatoes
1 large can petite diced tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 Tbsp. sugar
6 cloves garlic, pressed
3 Tbsp. extra-virgin olive oil
1 medium onion
1/2 green bell pepper, finely diced
coarse ground black pepper
2 small packages frozen chopped spinach
1 Tbsp. butter
salt
1 lb. ground round
1/2 lb. extra firm tofu in water, which has been frozen and thawed
1/2 onion
1 large clove garlic, pressed
salt
coarse ground pepper
1 lb. "no boil" curly edge lasagne noodles
8 oz. shredded cheddar and mozzarella
parmesan cheese
about 12 slices american cheese
2 1/4 C 4% milkfat small curd cottage cheese
vegetable oil spray
Peel onion, leaving whole, and microwave covered for 5 minutes. Use kitchen scissors to coarsely chop onion in bowl. Add 1 cup crushed tomatoes to blender. Add onion and blend well. Add to pot with remaining crushed tomatoes and petite diced tomatoes. Cook over medium low heat. Add olive oil, bell pepper, garlic, oregano, basil, pepper and sugar. When sauce is bubbly reduce heat to low and simmer for about 1 hr.
Remove spinach from packages and defrost on high in microwave, pouring off excess water. After spinach defrosted microwave on high for 2-3 minutes. Stirring often. Add butter and salt. Mix well.
Firmly squeeze excess moisture from tofu and crumble. Add ground round, tofu, 1/2 chopped onion and garlic to skillet. Cook until ground beef is browned. Add salt and pepper.
Lasagne Layers:
(1) sauce to cover bottom of 12 x 8 x 3-inch lasagne pan (sprayed with Pam first)
(2) lasagne noodles
(3) Beef mixture combined with some of the sauce
(4) lasagne noodles
(5) spinach
(6) American cheese slices
(7) cottage cheese
(8) lasagne noodles
(9) tomato sauce
(10) sprinkle lightly with parmesan cheese
(11) cheddar-mozzarella cheese
(12) more parmesan cheese
Bake at 350F for 45 minutes. Wait 30 minutes before serving.
ITALIAN STYLE LENTILS A LA BLEU
This is a very hearty dish, which bursts with lively Italian flavor-- the bleu cheese brings additional verve!
1 lb. lentils
5.5 oz. package green onions, in 1/2 to 1-inch slices (about 1 1/2 - 2 bunches)
about 1 C frozen cut leaf spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Balsamic vinegar
Tomato paste with garlic, basil, and oregano
coarsely ground pepper
Bleu Cheese, crumbled
Wash and sort lentils. Add just enough water to cover lentils. Bring to a boil, then simmer for about 5 minutes. Add 2/3rds of green onions. Add frozen spinach and olive oil. Simmer, stirring frequently, until lentils are al dente, adding reserved green onions during the last minute or two of cooking time. Add Balsamic vinegar and add pepper to taste
Serve with tomato paste and bleu cheese.
1 lb. lentils
5.5 oz. package green onions, in 1/2 to 1-inch slices (about 1 1/2 - 2 bunches)
about 1 C frozen cut leaf spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Balsamic vinegar
Tomato paste with garlic, basil, and oregano
coarsely ground pepper
Bleu Cheese, crumbled
Wash and sort lentils. Add just enough water to cover lentils. Bring to a boil, then simmer for about 5 minutes. Add 2/3rds of green onions. Add frozen spinach and olive oil. Simmer, stirring frequently, until lentils are al dente, adding reserved green onions during the last minute or two of cooking time. Add Balsamic vinegar and add pepper to taste
Serve with tomato paste and bleu cheese.
ITALIAN MUSHROOMS FLORENTINE
large pkg. whole mushroom (from Sam's), washed
vegetable oil spray
small can Italian tomato paste with garlic
1 medium onion, peeled and microwaved whole
coarse ground black pepper
cayenne
cumin
1 Tbsp. extra-virgin olive oil
fresh steamed spinach
Remove 1/2 inch from mushroom stems and half mushrooms. Place in sauce pan which has been sprayed with vegetable oil spray. Cook mushrooms dry covered with lid on medium high, stirring often to prevent burning. Continue cooking until mushrooms brown, lots of juice cooks out of mushrooms and mushrooms are tender. Remove mushrooms and reserve. To mushroom juice add tomato paste, blend well. Add onion blenderized in about 1/2 cup of water. Mix well and cook over low heat until steaming hot. Add mushrooms, pepper, cayenne and olive oil. Cook on low for about 2 minutes.
Spoon mushrooms and sauce over fresh steamed spinach. Sprinkle with cumin and serve.
vegetable oil spray
small can Italian tomato paste with garlic
1 medium onion, peeled and microwaved whole
coarse ground black pepper
cayenne
cumin
1 Tbsp. extra-virgin olive oil
fresh steamed spinach
Remove 1/2 inch from mushroom stems and half mushrooms. Place in sauce pan which has been sprayed with vegetable oil spray. Cook mushrooms dry covered with lid on medium high, stirring often to prevent burning. Continue cooking until mushrooms brown, lots of juice cooks out of mushrooms and mushrooms are tender. Remove mushrooms and reserve. To mushroom juice add tomato paste, blend well. Add onion blenderized in about 1/2 cup of water. Mix well and cook over low heat until steaming hot. Add mushrooms, pepper, cayenne and olive oil. Cook on low for about 2 minutes.
Spoon mushrooms and sauce over fresh steamed spinach. Sprinkle with cumin and serve.
Thursday, February 10, 2011
ANDREA'S VERY TASTEY MACKEREL
Your friends might think you've been slaving for hours in your kitchen, but this comforting, hearty and delicious stew is done in less than 15 minutes.
Note: This recipe makes less than a quart so it may be necessary to double or triple the recipe.
15 oz. can mackerel, well drained
2 4 oz. cans no added salt tomato sauce
1 small to medium onion,
2-3 tsp., or more dried parsley
coarsely ground black pepper
1 tbsp. extra-virgin olive oil
6 drops Tabasco, or to taste
vegetable oil spray
Peel onion and leave whole. Place onion in microwave safe cookware, covered. Microwave for about 5 minutes (depending on size of onion and how your microwave cooks). Chop the onion -- easily accomplished by using kitchen shears to chop the onion, in a large coffee mug.
Spray a small saucepan with vegetable oil spray. Add tomato sauce and mackerel. Gently flake mackerel into bite sized pieces. Add parsley, black pepper, olive oil and Tabasco. Heat over low heat, stirring frequently. Cover with lid in between stirrings. Simmer for 2-3 minutes before serving. Enjoy!
Note: This recipe makes less than a quart so it may be necessary to double or triple the recipe.
15 oz. can mackerel, well drained
2 4 oz. cans no added salt tomato sauce
1 small to medium onion,
2-3 tsp., or more dried parsley
coarsely ground black pepper
1 tbsp. extra-virgin olive oil
6 drops Tabasco, or to taste
vegetable oil spray
Peel onion and leave whole. Place onion in microwave safe cookware, covered. Microwave for about 5 minutes (depending on size of onion and how your microwave cooks). Chop the onion -- easily accomplished by using kitchen shears to chop the onion, in a large coffee mug.
Spray a small saucepan with vegetable oil spray. Add tomato sauce and mackerel. Gently flake mackerel into bite sized pieces. Add parsley, black pepper, olive oil and Tabasco. Heat over low heat, stirring frequently. Cover with lid in between stirrings. Simmer for 2-3 minutes before serving. Enjoy!
ANDREA'S SALSA
This is incredibly good served over cheesey chicken and rice; add sauteed mushrooms and green bell peppers; and top with the salsa and low fat yogurt. This makes a wonderful meal which will rival your favorite Mexican restaurant.
This recreates the taste of one my former neighbor's excellent chicken enchiladas that I have fond memories of.
for 2 generous servings:
3 plum tomatoes, diced
10 dashes, or more of Tabasco Green Pepper Sauce
3 green onions, slice white section lengthwise, then chop finely, with green section
1 tsp. extra virgin olive oil
plus a few sprinkles each of:
cumin
garlic powder
coarse ground black pepper
Wait a few minutes for the flavors to blend, stirring occasionly, then serve.
This recreates the taste of one my former neighbor's excellent chicken enchiladas that I have fond memories of.
for 2 generous servings:
3 plum tomatoes, diced
10 dashes, or more of Tabasco Green Pepper Sauce
3 green onions, slice white section lengthwise, then chop finely, with green section
1 tsp. extra virgin olive oil
plus a few sprinkles each of:
cumin
garlic powder
coarse ground black pepper
Wait a few minutes for the flavors to blend, stirring occasionly, then serve.
ANDREA'S MINESTRONE BEANS
These zestily flavored beans taste wonderful! They freeze well but lose some flavor in the freezer--just add some Tabasco and/or Mrs Dash Tomato-Basil-Garlic Seasoning Blend after thawing/heating in the microwave.
1 lb. navy beans
1 qt. homemade chicken broth
1 1/2-2 cups small whole wheat rotini
1 onion, chopped
4 cloves garlic, pressed
1/2 bell pepper, finely chopped
3 carrots, diced
14 1/2 oz. can diced tomatoes
small can of tomato sauce
small can tomato paste
2-3 dashes Tabasco
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 Tbsp. dried parsley
small box of fresh baby spinach
extra virgin olive oil
salt & pepper to taste
Parmesan cheese
Wash beans, cover with several inches of water and soak for 8-12 hours. Discard soaking water. Pour chicken broth over beans, adding water if needed and simmer beans. Add onion and garlic at start of simmering.
When beans are beginning to get tender add rotini, celery and bell pepper. Bring to a boil and add diced tomatoes, tomato sauce, tomato paste,Tabasco, basil, oregano and parsley. Simmer for five minutes and add carrots.
When beans, pasta and carrots are done, add spinach and cook until spinach is done. Add about a teaspoon of extra-virgin olive oil to each serving and stir. It's also good with Parmesan cheese.
1 lb. navy beans
1 qt. homemade chicken broth
1 1/2-2 cups small whole wheat rotini
1 onion, chopped
4 cloves garlic, pressed
1/2 bell pepper, finely chopped
3 carrots, diced
14 1/2 oz. can diced tomatoes
small can of tomato sauce
small can tomato paste
2-3 dashes Tabasco
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 Tbsp. dried parsley
small box of fresh baby spinach
extra virgin olive oil
salt & pepper to taste
Parmesan cheese
Wash beans, cover with several inches of water and soak for 8-12 hours. Discard soaking water. Pour chicken broth over beans, adding water if needed and simmer beans. Add onion and garlic at start of simmering.
When beans are beginning to get tender add rotini, celery and bell pepper. Bring to a boil and add diced tomatoes, tomato sauce, tomato paste,Tabasco, basil, oregano and parsley. Simmer for five minutes and add carrots.
When beans, pasta and carrots are done, add spinach and cook until spinach is done. Add about a teaspoon of extra-virgin olive oil to each serving and stir. It's also good with Parmesan cheese.
ANDREA'S EGGPLANT CAVIAR
1 large eggplant, peeled, and diced in about 3/4" cubes
2 tender celery stalks, chopped
4-8 green onions (white and green part), sliced
1-2 cloves garlic, minced or pressed
2 tbsp (or more) extra-virgin olive oil
Parmesan cheese
2 sl. stone ground whole wheat bread, in coarse crumbs
OPTIONAL: Italian tomato paste
Saute celery, green onions, and garlic in olive oil until softened. Add eggplant cook on medium with lid, stirring frequently, till nice and tender. Check freqently to see if a little water needs to be added. Add bread crumbs, and Parmesan cheese. Serve with Italian tomato paste, if desired--mix 2-3 few spoonfuls into eggplant on the serving plate. Pass around parmesan cheese.
I love the way this tastes with the tomato paste but some people don't like it this way.
The eggplant won't taste as good if you mix in the tomato paste and refrigerate it for leftovers.
If you prefer to serve it without the tomato paste, you may need to add a little italian seasoning, and it may taste best the next day.
2 tender celery stalks, chopped
4-8 green onions (white and green part), sliced
1-2 cloves garlic, minced or pressed
2 tbsp (or more) extra-virgin olive oil
Parmesan cheese
2 sl. stone ground whole wheat bread, in coarse crumbs
OPTIONAL: Italian tomato paste
Saute celery, green onions, and garlic in olive oil until softened. Add eggplant cook on medium with lid, stirring frequently, till nice and tender. Check freqently to see if a little water needs to be added. Add bread crumbs, and Parmesan cheese. Serve with Italian tomato paste, if desired--mix 2-3 few spoonfuls into eggplant on the serving plate. Pass around parmesan cheese.
I love the way this tastes with the tomato paste but some people don't like it this way.
The eggplant won't taste as good if you mix in the tomato paste and refrigerate it for leftovers.
If you prefer to serve it without the tomato paste, you may need to add a little italian seasoning, and it may taste best the next day.
ANDREA'S DELICIOUS GOULASH
4 lbs. choice beef stew meat, trimmed of fat (Sam's Club)
6 lb. can Angela Mia crushed tomatoes (Sam's Club)
2 large onions, coarsely chopped
1 large green bell pepper, chopped
1 head of garlic, crushed
vegetable oil spray
wide egg noodles, cooked and drained
salt (optional)
coarsely ground pepper
paprika (optional)
Parmesan cheese (optional)
Spray a large pot with vegetable oil. Add beef, crushed tomatoes, onion, bell pepper and garlic. Simmer for 2 hours. Stirring occasionally. (The heat will need to be adjusted to lowest setting when sauce thickens.) Add salt if needed. Add coarsely ground pepper to taste.
Serve over egg noodles. Sprinkle with paprika and/or Parmesan cheese if desired.
6 lb. can Angela Mia crushed tomatoes (Sam's Club)
2 large onions, coarsely chopped
1 large green bell pepper, chopped
1 head of garlic, crushed
vegetable oil spray
wide egg noodles, cooked and drained
salt (optional)
coarsely ground pepper
paprika (optional)
Parmesan cheese (optional)
Spray a large pot with vegetable oil. Add beef, crushed tomatoes, onion, bell pepper and garlic. Simmer for 2 hours. Stirring occasionally. (The heat will need to be adjusted to lowest setting when sauce thickens.) Add salt if needed. Add coarsely ground pepper to taste.
Serve over egg noodles. Sprinkle with paprika and/or Parmesan cheese if desired.
ANDREA'S COURT BOUILLION
14.5 oz. can diced tomatoes (no added salt), undrained
1 large onion, peeled and microwaved whole
3-4 large cloves garlic, pressed
parsley, generous amount
1/2 tsp. tumeric
basil, about 1 tsp.
coarse ground black pepper
grouper fillets (or another kind of white fish fillet)
Mrs. Dash tomato-basil-garlic
extra-virgin olive oil
cooked brown rice
salt to taste
Place undrained diced tomatoes in a small sauce pan. Cut onion into large pieces with kitchen shears and add to tomatoes. Add garlic, parsley, tumeric, basil and pepper. Simmer uncovered for about 20 minutes. Salt to taste (or add salt at table).
Sprinkle Mrs. Dash on grouper fillets and grill in microwave till done, flipping fillets once. Ladle tomato sauce over brown rice. Top with 1 tsp. of olive oil then add fish.
1 large onion, peeled and microwaved whole
3-4 large cloves garlic, pressed
parsley, generous amount
1/2 tsp. tumeric
basil, about 1 tsp.
coarse ground black pepper
grouper fillets (or another kind of white fish fillet)
Mrs. Dash tomato-basil-garlic
extra-virgin olive oil
cooked brown rice
salt to taste
Place undrained diced tomatoes in a small sauce pan. Cut onion into large pieces with kitchen shears and add to tomatoes. Add garlic, parsley, tumeric, basil and pepper. Simmer uncovered for about 20 minutes. Salt to taste (or add salt at table).
Sprinkle Mrs. Dash on grouper fillets and grill in microwave till done, flipping fillets once. Ladle tomato sauce over brown rice. Top with 1 tsp. of olive oil then add fish.
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