barbedaykitchen | Entries tagged with veggie: tomatoes

Hurst Hambeens 15 bean soup (not the cajun)
One can of diced tomatoes
About 2 tbsps lemon juice
Salt back, ham seasoning pieces, or other salty pork
Onion to taste (I used a half, diced)
32 ounce chicken broth
Enough water to make sure the beans have enough liquid for simmering.
( recipe, so to speak )

ilyena_sylph

I keep forgetting to post this:

( ingredients )

( Directions )

senmut

3/4ths can of petite diced tomatoes
about 4 green onions
several cloves garlic soaked in olive oil
Penzey's Pasta Blend spices
Bacon
Gnocchi
Shredded Parmesan

Chop your onions, all the way down to the roots, so using both green and white, into a small sauce pot with lid. Add the garlic with the olive oil. Add the tomatoes. Add the spice to your heart's content. Mix, heat on low until it does bubble a bit, cut back to barely on and let simmer under cover for how many ever hours until you're almost hungry.

Start the water boiling for your gnocchi. Cut your bacon small, put in a skillet. When the water starts boiling, turn the heat on the bacon to cook it for the length of time the gnocchi requires (3-4 minutes for the brand I used). Stir the bacon, make sure it is at least half cooked. Drain the gnocchi and add to the bacon skillet. Sauté together for a few minutes. Cover with a light dusting of Parmesan shreds, then dump the tomato sauce over top. Stir together well, let simmer on low-medium heat for at least another five minutes.

Serve with garlic bread if desired, and more cheese. May require salt.

ilyena_sylph

1 lb. venison top round (or in my case, 1 large venison steak)
2 med. garlic cloves, crushed
1 Tbsp. olive oil
2 medium zucchini
12 cherry tomatoes, halved
1/4 cup Italian salad dressing (I used an Italian vinaigrette)
4 Tbsp. Parmesan cheese, grated

also, enough spaghetti for however many people you're serving.

Cut venison crosswise (and if possible, crossgrain) into 1" strips. Cut each strip in half crosswise. Thinly slice zucchini. Cook garlic in a large skillet for 1 minute over medium-high heat. Add 1/2 of the venison strips and stir fry only 1 to 1 1/ 2 minutes. Do not overcook. Season with salt and pepper. Remove venison, cook the other half of the venison, remove and keep warm. Add zucchini and stir fry 2 to 3 minutes or until tender-crisp. Return venison to skillet. Add tomato halves and dressing; heat through. Serve over hot pasta. Sprinkle with Parmesan cheese.

ilyena_sylph

Ingredients

1 pound ground venison
1 chopped red onion
2 cloves garlic, finely minced (2tsp chunky garlic paste)
2 Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1/4 tsp season salt
1/4 tsp dried thyme
1/2 tsp salt
14.5-oz can petite diced tomatoes
15-ounce can tomato sauce
1/4 cup water/chicken stock
1-2 tsp brown sugar
1 Tbsp coconut aminos (or soy sauce if you're not soy-free)

Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)

Instructions

Thaw meat from freezer, chop your onion, find all your other ingredients.
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and coconut aminos. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).

Serve over hot, cooked noodles.

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