Showing posts with label crushed tomatoes. Show all posts
Tomatoes, Chickpeas and Macaroni!!!
Ingredients:
1 quart of grape tomatoes
29oz. can of chickpeas – drained
10 cloves of garlic
1 large Jalapeño – with seeds
2 stalks of celery - chopped
1 cup of chicken broth
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
½ tsp ground cumin
Dashes of red pepper flakes
Juice of ½ lemon
1 lb. of your favorite macaroni
Olive oil
In a food processor place the tomatoes, garlic and jalapeño. Give a few good chops, leaving it a little chunky.
Heat a large frying pan with a few drizzles of olive oil and add the chopped tomatoes, garlic and jalapeño. Add the chopped celery and sauté while preparing the macaroni.
After simmering for a few minutes, add the chicken broth, drained chickpeas and seasonings. Just before serving add the lemon juice and a little more olive oil.
Place the macaroni in a large bowl with a drizzle of olive oil. Add the chickpeas and tomatoes and toss.
This is a wonderful side dish.
With Love,
Catherine
xo
Baked Spare Ribs!!!
Ingredients:
8 lbs. spare ribs
29 oz. can of crushed tomatoes
6 cloves garlic - sliced
1 large onion – sliced
3 carrots – chopped
3 cups chicken broth
½ cup red wine
Seasonings:
Dashes of salt
Dashes of cumin
Dashes of Cajun seasoning
Dashes of paprika
Dashes of chili powder
Preheat Oven 350 degrees:
Place ribs in a baking dish place the crushed tomatoes, chicken broth, red wine, garlic, carrots and seasonings on top of the ribs.
Place aluminum foil over the pan and poke holes in it. Bake in the oven until the ribs are tender. This will take about 2-3 hours.
Remember to be patient when cooking this and the results will be rewarding!
With Love,
Catherine
xo
Salsa Macaroni Bake!!!
Ingredients:
For the Sauce:
2 cups salsa
1 jalapeño – chopped
1 red onion – sliced
5 cloves garlic – chopped
28 oz. can crushed tomatoes
1 quart button mushrooms – sliced
Healthy handful of fresh Italian parsley
4 sweet or hot sausage links – chopped
Drizzle of olive oil
1 lb. of your favorite macaroni
1 cup tortilla chips – crushed
Seasonings for the sauce:
Dashes of fresh ground black pepper
Dashes of sea salt
Dashes of red pepper flakes
Dashes of dried oregano
Dashes of ground cumin
Cheeses:
16 oz. container of sour cream
1 cup cheddar cheese – shredded
1 cup mozzarella – shredded
Grated Romano cheese
Preheat Oven 350 degrees:
Heat a griddle and place the sliced mushrooms to grill with a drizzle of olive oil, while preparing the sauce.
Place the sausage links in the oven to bake while preparing the sauce. When the sausage is cooked, slice.
Heat a sauce pan with a few drizzles of olive oil. Add the onion, jalapeño and garlic; sauté until onion is softened and add the salsa and simmer on low. Add the grilled mushrooms, crushed tomatoes, parsley and sausage. Add the seasonings and simmer on low.
Prepare the macaroni as directed.
When the macaroni is cooked, drizzle a little olive oil at the bottom of a baking dish. Add the cooked macaroni and toss with the olive oil. Add the sour cream, crushed tortilla chips, mozzarella, cheddar cheese and toss. Add the sauce and toss gently again. Top the macaroni with sauce, mozzarella and more grated Romano cheese.
Bake for 20-25 minutes.
This is a great twist on traditional baked macaroni.
With Love,
Catherine
xo
Rice Balls with Spinach & Red Sauce with Fennel!!!
Ingredients:
1 ¼ lb. ground beef
2 cups cooked rice
10 oz. frozen chopped spinach
½ cup grated Romano cheese
1 cup fresh or Italian style bread crumbs
1 cup shredded mozzarella
½ cup grated Romano cheese
4 eggs – beaten
¼ tsp. ground nutmeg
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Vegetable oil – for frying
Heat a large frying pan with a drizzle of olive oil. Add the frozen spinach and ground beef. Sauté until the ground beef is cooked and the spinach is thawed and incorporated with the ground beef.
Place in colander to drain completely. Set aside to cool.
Beat three of the four eggs and add to the spinach and ground beef. Add the cooked rice, grated Romano cheese, shredded mozzarella and all of the seasonings and mix well.
In a separate shallow dish beat one egg. In another shallow dish place the bread crumbs. Form the mixture into balls and dip in the egg wash and then roll in the bread crumbs.
Heat a large frying pan with about 1 inch of vegetable oil for frying the rice balls.
Carefully place the rice balls in the hot oil. Fry about 4 minutes on each side, until a beautiful golden color is achieved.
For the Sauce:
1 – 29 oz. can of crushed tomatoes
4 cloves of garlic – chopped
3 tablespoons – raisins
2 stalks celery – chopped
¼ head of fresh fennel – chopped
¼ lemon – plus the juice squeezed
½ cup sliced marinated sweet peppers – plus 3 tablespoons marinade
Dashes of fresh ground black pepper
Dashes of sea salt
Dashes of red pepper flakes
Pinch of sugar
Olive oil – for drizzling
Fresh grated Romano cheese
Heat a large frying pan with a drizzle of olive oil. Add the celery, fennel, garlic, marinated peppers and raisins, squeeze the lemon juice and then add the piece of lemon. Let this all sauté until the celery is tender.
Add crushed tomatoes and all of the seasonings. Let this simmer for about 10 – 15 minutes.
Plate the rice balls and top with the sauce, grated Romano cheese and a drizzle of olive oil.
These are a delicious treat as an appetizer or light dinner with a beautiful side salad.
With Love,
Catherine
xo
Quick & Easy ~ Delicious Tomato Sauce with Meat!!!
Ingredients:
35 oz. can of Crushed Tomatoes
5 cloves of garlic – chopped
Large bunch of fresh basil – chopped
1 red onion – sliced
½ lb. ground beef
¼ cup of red wine
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Dashes of Cajun spices
Olive Oil
Fresh Grated Romano Cheese
Box of your favorite macaroni or spaghetti
Heat a large frying pan with a drizzle of olive oil. Add the garlic, onion and fresh basil.
Sauté until the onion is clear. Add the ground beef and continue to sauté until the beef is cooked. Add the crushed tomatoes, wine and seasonings. Simmer on low while preparing the macaroni.
Drain the macaroni and plate with a drizzle of olive oil and fresh grating cheese.
This is delicious, easy and so very comforting.
With Love,
Catherine
xo
Pumpkin -Tomato Soup with Jalapeño & Cannellini Beans!!!
Ingredients:
2 cups of canned, unsweetened pumpkin
1 – 29 oz. can of cannellini beans – drained
1 - 28 oz. can of crushed tomatoes
5 cloves of garlic – chopped
1 red onion – chopped
1 large or 2 small Jalapeño’s – chopped
Handful of fresh basil – chopped
Handful of fresh oregano – chopped
6 oz. of marinated artichokes – plus a little of the marinade
2 cups of chicken broth
1 cup fresh Italian bread crumbs
Grated Romano cheese
Olive oil
Heat a sauce pot with a drizzle of olive oil and add the garlic, jalapeño, onion and sauté until the garlic is slightly golden. Add the artichokes, basil and oregano; continue to sauté. Add the crushed tomatoes, chicken broth and the drained cannellini beans.
Simmer on low for about 25-30 minutes.
Heat a small frying pan with a drizzle of olive oil. Add 2-3 cloves of chopped garlic and 1 cup of fresh breadcrumbs. Toss until the crumbs are a beautiful golden color and remove from heat.
Serve the soup with a little of the breadcrumbs on top and some grated Romano cheese.
This dish is also delicious over rice.
It is a hearty and perfect fall dish.
With Love,
Catherine
xo