2 cups chopped tomatoes (can be fresh or canned)
¾ cup tomato pasta sauce
¾ cup evaporated milk or cream
2 Tbsp corn starch
½ cup shredded parmesan
¾ cup chopped onion
2 tsp minced garlic
1 tsp salt
2 Tbsp dried basil
¼ tsp black pepper
4 boneless skinless chicken breasts
Add tomatoes and pasta sauce to a slow cooker.
Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.
Add chicken breasts and press down into the sauce.
Cook on low for 3-5 hours, until a meat thermometer in the chicken reads 165° F.
Serve over pasta, rice, or crusty bread.
#basil #cheese #chicken #cornstarch #cream #evaporatedmilk #garlic #glutenfree #main #onion #parmesan #pastasauce #pepper #salt #slowcooker #tomato
1 pound raw chicken, fresh or frozen
10 oz dry pasta
2 tsp minced garlic
½ tsp salt
1 Tbsp olive oil
2 cups diced tomatoes (or a 15 oz can)
½ tsp dried oregano
½ tsp dried basil
½ tsp ground black pepper
2 Tbsp tomato paste
¼ cup cream cheese
¼ cup grated mozzarella
1 cup chopped spinach or orach, fresh or frozen & thawed
Boil the chicken in a pot of salted water until it is completely cooked. Prepare the other ingredients during this time.
When the chicken is cooked, remove from the water and set aside. Add more water to the pot, bring to a boil, and cook the pasta. Shred the chicken while the pasta is cooking.
When the pasta is done, drain the water and add all the other ingredients to the pot. Cook over medium heat, stirring, until the cheese is melted and everything is mixed.
#basil #cheese #chicken #creamcheese #garlic #main #mozzarella #oliveoil #orach #oregano #pasta #pepper #salt #spinach #tomato #tomatopaste
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1 tsp salt
1 tsp black pepper
3 cups diced green tomatoes
½ cup fresh cilantro
¼ cup diced onion
2 Tbsp lime juice or lemon juice
2 Tbsp olive oil
2 tsp oregano
2 tsp thyme
2 tsp sugar
2 tsp cumin
2 tsp garlic cloves, minced
½ tsp – 1 tsp red pepper flakes, cayenne pepper, hot sauce, minced peppers, or whatever source of heat you want.
Blend all ingredients together until liquefied. Makes 1 quart.
#cayenne #cilantro #condiment #cumin #dairyfree #garlic #glutenfree #hotsauce #jalapeño #lemonjuice #limejuice #oliveoil #onion #oregano #pepper #redpepper #salt #sugar #thyme #tomato #vegan
3 lbs. chicken meat, cut into chunks
1 large onion, diced
1 Tbsp minced garlic
2 Tbsp minced fresh ginger
4 cups pureed tomato
1 ½ cups plain yogurt
2 Tbsp olive oil
2 Tbsp garam masala, or a curry spice mix
1 tsp turmeric powder
1 Tbsp cumin
½ Tbsp paprika
2 tsp salt
¾ tsp cinnamon
¾ tsp black pepper
1 tsp cayenne pepper
1 cup half-and-half
3 Tbsp corn starch
2 Tbsp lemon juice
Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper into the crock pot. With a spatula, stir to combine everything and make sure the chicken is coated well.
Cover and cook for 8 hours on low (or 4 hours on high).
At the last 20 minutes, whisk the corn starch and half-and-half together, then pour into the crock pot and cook for the remaining time. Stir in the lemon juice just before serving.
Serve over cooked rice.
#cayenne #chicken #cinnamon #cornstarch #cumin #curry #garammasala #garlic #ginger #glutenfree #halfandhalf #lemonjuice #main #oliveoil #onion #paprika #pepper #salt #slowcooker #tomato #turmeric #yogurt
2 ½ cups carrots, sliced into about ¾” pieces
1 cup milk, half-and-half, or evaporated milk
1 Tbsp butter
1 Tbsp flour or corn starch
1 tsp sage
1 Tbsp cilantro
½ tsp nutmeg
1 Tbsp minced green onion
¼ cup chopped tomato
½ tsp salt
¼ tsp ground pepper
Boil carrots in salted water until soft, there is no resistance to being pierced with a fork. Drain, reserving ¾ cup of broth. Put carrots, broth, milk, and tomato in the blender.
In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.
Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.
Makes 2-4 servings.
#butter #carrot #cilantro #cornstarch #evaporatedmilk #glutenfree #greenonion #halfandhalf #main #milk #nutmeg #pepper #sage #salt #soup #tomato #vegetarian #wheatflour
Crust:
1 cup flour
1 tsp dried ground tomato
½ tsp dill weed
6 Tbsp butter
½ tsp salt
¼ cup water
Filling:
5 eggs
1 ¼ cup milk
1 ½ cups diced onion
1 Tbsp oil
¾ cup cheese, shredded or cubed small
1 tsp black pepper
Preheat oven to 350° F.
Put the onion and oil in a small pan over medium-low heat. Cover and let cook until they are translucent.
Stir together the flour and spices for the crust. Cut in the butter until there are no more large chunks. Dissolve the salt in the water and stir into the flour mixture until it forms a dough. Press the dough onto the bottom and up the sides of a 9” square or circular baking pan. (Or you can roll the crust out on a floured surface.) Chill until needed.
Whisk together the eggs, milk, and pepper until it is completely mixed, then stir in the cheese.
Spread the onions in the bottom of the crust. Pour in the egg mixture.
Bake for 35-40 minutes until top and crust are lightly browned.
#breakfast #butter #cheese #dill #egg #main #milk #onion #pepper #salt #tomato #vegetarian #wheatflour
2 cups chopped tomatoes
½ cup candied ginger, minced
¼ cup balsamic vinegar
¼ cup apple cider or juice
2 Tbsp raisins or other small dried fruit
½ tsp ground black pepper
½ tsp ground coriander
½ tsp fennel seed
½ tsp cinnamon
½ tsp ground nutmeg
½ tsp rosemary
½ tsp salt
1 Tbsp honey
1 tsp arrowroot powder
Combine all ingredients in a pan. Let sit for 5 minutes. Put over medium heat and simmer for a few minutes until thick. Let it cool completely to continue to thicken.
#applejuice #arrowroot #candiedginger #cinnamon #condiment #coriander #dairyfree #driedfruit #fennel #glutenfree #honey #nutmeg #pepper #raisin #rosemary #salt #tomato #vegan #vinegar
4 Tbsp butter
½ cup – 1 cup diced onions
4 lbs tomatoes, diced
¼ tsp thyme
½ tsp basil
¼ tsp black pepper
3 Tbsp flour
2 cups vegetable stock or chicken broth
¼ tsp baking soda
3 Tbsp sugar
1 ½ cups evaporated milk (12 oz can)
½ tsp salt
6-10 slices of bacon
In a large saucepan, saute the onions in the butter until tender, about 10 minutes (do not brown). Add the tomatoes, thyme, basil and pepper. Simmer 10 minutes. Whisk the broth and flour together and add to the soup mixture. Cover and simmer for 25 minutes, then remove from heat.
Fry the bacon until crispy and let cool, then crumble. Puree the soup in a blender, then return to the stove. Stir in the baking soda, sugar, milk, salt, and bacon. Heat, stirring, to a bare simmer, just to get it hot again.
Serves 3-4 people.
#bacon #bakingsoda #basil #butter #evaporatedmilk #main #onion #pepper #salt #soup #soupstock #sugar #thyme #tomato #wheatflour