Tag Archives: tomatoes

Lasagna Soup

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This soup was really good. Really, really, really good. Like, so good that I was [kinda-sorta-maybe] glad that Ben liked it, but [kinda-sorta-maybe... most definitely] hoping that he didn’t like it enough to eat the leftovers. And if that situation happened to arise, well, then I would be happy to slurp up each and every drop of Lasagna Soup because, as I said, it was just so good. Except I wouldn’t be slurping it, because that’s not very ladylike, now is it?

This Lasagna Soup is flavorful, filling, and the most perfect way to fulfill those healthy New Years resolutions while still indulging in your cheeeesy cravings too. Pantry staples–a boatload of herbs, tomatoes, and broth, combined with fresh spinach, browned ground beef, and a handful of leftover macaroni and cheese come together in a fantabulous way.

It is a welcome change from the rich, sweet treats of the holiday season, and is simple enough for a weeknight. Enjoy–even if you do have to share!

Lasagna Soup [inspired by A Veggie Venture]
printable version

Ingredients:

  • 1 pound ground beef
  • olive oil or a bit of reserved grease
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 28 ounces diced tomatoes, rinsed
  • 28 ounces crushed tomatoes
  • 8 cups chicken broth
  • 4 tablespoons pesto
  • 2 teaspoons dried parsley
  • 1 teaspoon marjoram
  • 1 teaspoon oregano
  • 1/2 teaspoon red chili flakes
  • freshly ground black pepper
  • 1 1/2 cups leftover white macaroni and cheese [or 1 1/2 cups cooked pasta plus 1/2 cup mozzarella cheese]
  • 4 cups loosely packed spinach, torn
  • parmesan cheese, for serving

Directions:

In a large stockpot, brown ground beef. Drain and set aside. Using a small amount of the hamburger grease, cook onions for about 5 minutes or until soft. Add garlic and cook for another minute, until fragrant. Return beef to pan, then add tomatoes, broth, pesto, parsley, marjoram, oregano, red chili flakes, and pepper. Stir to mix everything together and bring to a boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Stir in pasta and simmer for an additional 4-5 minutes, then add spinach and simmer until wilted, another 1-2 minutes. Serve with a sprinkling of parmesan cheese.

Time: 45 minutes [25 minutes active].

Yield: 10 servings.

Turkey, Black Bean, and Sweet Potato Chili

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So, it’s winter. It isn’t calendar official yet, but there’s snow on the ground so that makes it winter in my book. While I can’t say that I am the biggest fan of that cold season, I do love warming up with some hearty chili.

bowl of black bean & sweet potato chili

I recently tried this hearty chili when we had company, and it was a huge hit. I’m not a fan of thin soups and this chili is anything but. Each bite is chock-full of spicy ground turkey, black beans, sweet potatoes, and lots of other flavorful veggies.

Don’t get me wrong–regular chili is good too, but this amped-up chili has tons of healthy additions that make it even better. The original recipe was vegetarian, but to satisfy a certain man in my life, I added ground turkey. I also added some extra vegetables, like zucchini, to use up the contents of my fridge. The zucchini wasn’t too noticeable so you could probably leave that out without missing it. I wasn’t sure initially how well potatoes, even my beloved sweet potatoes, would work in chili but I am happy to report that they are great, blending in naturally so even sweet potato haters [Benjamin] don’t object too loudly. :) The leftovers are fantastic served out of the fridge for a few days and also freeze nicely for lunches during the work week. Hope you enjoy!

Turkey, Black Bean, and Sweet Potato Chili [adapted from goodLife(eats)]
printable version

Ingredients:

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onions
  • 6 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 medium zucchini, chopped [I just washed it really well and didn't bother peeling it.]
  • 2 1/2 teaspoons cumin
  • 2 tablespoons chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 28 ounces crushed tomatoes
  • 28 ounces petite diced tomatoes
  • 2 large carrots, diced [I just washed it really well and didn't bother peeling it.]
  • 3 cups diced sweet potatoes
  • 15 ounce can Great Northern beans, rinsed and drained
  • 4 cups cooked black beans [Mine were dried + cooked, but you could sub 30 ounces canned.]
  • 1 cup salsa
  • 2 cups vegetable or chicken broth, divided
  • 2 teaspoons cornstarch
  • Jack cheese, for serving
  • Cilantro, for serving
  • Sour Cream, for serving

Directions:

In a skillet, brown ground turkey until fully cooked. Drain grease and set aside.

Meanwhile, heat the olive oil in a large stock pot over medium-high heat. Add onion and saute for a few minutes, until tender. Add the garlic, pepper, and zucchini and saute for a couple more minutes, until fragrant. Add cumin, chili powder, black pepper, and oregano and stir well, cooking for another minute or so.

Reduce heat to medium-low. Next, stir in ground turkey, tomatoes, carrot, sweet potatoes, beans, and salsa. Reserve 1/4 cup broth, but add the rest to the stock pot.

In a small measuring cup, whisk together reserved broth and cornstarch. Mix until smooth, then pour into pot. Stir until combined, then cover and bring to a boil. Boil for 2 minutes then uncover and reduce heat to low, simmering for 60 minutes. Cover and simmer with lid for an additional 30 minutes. Taste and adjust seasonings if necessary. Serve with cheese, cilantro, and sour cream as desired.

Time: 2 hours [30 minutes active].

Yield: a lot of chili. At least 10-12 generous servings.

Crockpot Saucy Italian Chicken

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I have a love-hate relationship with my crockpot. On the one hand, it is might convenient for whipping up a delicious dinner in a flash, with little to no effort on my part. On the other hand, leaving a hot appliance [yes, even on the low setting it gets h-o-t] on all day on a kitchen counter within easy reach of the cat makes me nervous. I have a fear of fire and just get concerned. Using the crockpot also seems like an easy out sometimes, since it’s not “real” cooking. But alas. Sometimes, I put my fears to rest and pull out the crockpot for, dare I say, a quick and easy dinner.

crockpot saucy italian chicken

My Crockpot Saucy Italian Chicken, despite how the taste may make you believe, was not the work of hours slaving away in the kitchen, pouring over complicated recipes. Rather, it was mixing pantry ingredients, spices, herbs, and chicken in the crockpot and hoping for the best. And boy–was it the best! I didn’t exactly use a specific recipe. I had some chicken thighs that I had previously frozen that needed to be used up, so I googled “chicken thigh crockpot recipes.” Problem was, many of those recipes used things like powdered onion soup mix, Italian dressing, and/or other packaged seasoning mixes that I certainly did not keep on hand, as the recipe creator assumed everyone did.

So, I thought about the flavors I was looking for and decided to wing it. The result was a flavorful blend of Italian-seasoned chicken simmering all day in a tomato sauce with olives, peppers, and onions. Right before dinnertime, cook up some noodles or rice for serving. You’ll know it’s time to do this when the smell is just so intoxicating that it gets to you and causes you to open the lid and take a big spoonful [even though you aren't really supposed to open the lid of a crockpot early]. At this point, the chicken will be so tender that it falls apart with the touch of a spoon. The smell alone should be enough to get the family to the dinner table, so don’t hesitate. Make this today!

Crockpot Saucy Italian Chicken
printable version

Ingredients:

  • 28 ounce can whole tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1/4 cup Kalamata olives, drained
  • 1 small bell pepper, chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon dried basil
  • 2 pounds boneless, skinless chicken thighs
  • prepared pasta or rice, for serving
  • parmesan cheese, for serving

Directions:

Place tomatoes in a large crockpot. Using a dinner knife, cut each tomato in half. Add tomato paste, olives, pepper, onion, garlic, and herbs/spices. Stir to combine. Lay chicken out evenly over tomato mixture and stir to coat. Cook for 6-8 hours on low or 3-4 hours on high. Serve over pasta or rice.

Time: maximum of 8 hours and 15 minutes [15 minutes active]

Yield: 8 generous servings.

Thai Seared Shrimp with Tomato, Basil, and Coconut

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thai seared shrimp with tomato, basil, and coconut

Dear Thai Seared Shrimp with Tomato, Basil, and Coconut,

How I love thee! You have taught me two very important lessons. Is it okay if I share them now? I hope so, because that is the plan.

Lesson Number 1: Good food gets a man excited for marriage.

I first made you, you delicious dish you, back in spring 2009 [how do I remember these things?] for my then-fiancé, now-husband, Ben, when I visited him before we were married. He was living in a tiny one-bedroom apartment at the time, working in Bloomington, Indiana while I was still in Athens, Ohio working with Cru [which is where we met]. I had to bring most of the ingredients with me, because what bachelor keeps limes, coconut milk, and basil around their kitchen? I did, however, hit up the grocery store for the shrimp because a 5 hour drive with seafood is not advisable. Just a little tip to start your Monday off right [you can thank me later :) ]. Anyways, I had you ready when Ben came home from a long day at work and it only made him that more excited for marriage. He loved how spicy and creamy your sauce was, how tender your shrimp was, and how comforting your rice was. Sad to say, he did not love the prospect of going back to boxed dinners for the next several months before we got married. Fortunately though, that has made Ben more appreciative of good food now that we are married. Win-win! And now, when I serve you, he just smiles and grins and asks for more. So thank you, Thai Seared Shrimp with Tomato, Basil, and Coconut. You have served me well.

But that is not all. You have also taught me another vital lesson.

Lesson Number 2: Always double check with herbs. There is a big difference between dried and fresh.

Oh yes. There is a definite difference between dried and fresh herbs. Yes, yes there is. I know that now. But after I made you for the first time, I went back to Ohio and raved about you to my roommates. One of the girls ended up making it for her Bible study a few weeks later and accidentally used 1/4 cup dried basil instead of 1/4 cup fresh basil [or 1-1 1/2 tablespoons dried basil]. We spent 20 minutes straining your sauce through a fine colander, hoping and praying that the girls would not be early that week, laughing at the ridiculousness of it all. So thank you, dear dinner, for such a vital lesson, and for such a fun memory.

I believe this letter is getting long, and I am getting hungry. But again I want to say thank you, for all you have done and for your wonderful nourishment, your tantalizing aroma, and your speedy preparation time. I hope others love you as much as I.

XOXO,
Sarah

Thai Seared Shrimp with Tomato, Basil, and Coconut [from Betty Crocker]
printable version
Ingredients:

  • 1 tablespoon canola oil
  • 1 cup sliced red onion
  • 1/2 cup chopped green pepper
  • 1-2 teaspoons red or green Thai curry paste [or substitute Thai chili garlic sauce]
  • 1 pound uncooked shrimp, shells removed, devined, and peeled
  • 14.5 ounce can fire roasted diced tomatoes [use regular diced tomatoes to tone down the spice]
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar, packed
  • 1/2 cup light coconut milk
  • 1/4 cup chopped fresh basil [Thai if possible, can also substitute 1- 1 1/2 tablespoons dried basil]
  • nam pla [Asian fish sauce, if desired]
  • hot cooked rice

Directions:

In a large skillet, heat oil over medium-high heat. Add onion and green pepper and cook for about 2 minutes or until just soft. Add curry paste and cook an additional minute. Add shrimp, tomatoes, lime juice, and brown sugar. Heat to boiling, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until shrimp are fully cooked. Slowly pour in coconut milk, basil, and a dash or two of nam pla [if desired], stirring well to incorporate. Continue to simmer until hot. Serve over rice.

Time: 20 minutes.

Yield: 4 servings.

Roasted Vegetable Soup

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Okay. So I’m going to forget for a few moments that it’s been in the 80s here in Indiana this week and last, and transport myself back to a time a couple weeks ago where the temperatures were barely in the low 60s and the rain was steadily pouring nearly every day. This requires a bit of willing suspension of disbelief, if you will.

Now that I’m back in those chilly early days of fall if only in my memories, I can recall a delicious soup that popped its way into my oven, onto my stove, and into my heart. A soup that requires little to no effort, sans some chopping, scooping, and measuring that yields a slightly spicy, thick, and comforting bowl of Roasted Vegetable Soup.

Now, despite my love of vegetables, I am by no means a Vegetable Soup kind of girl. Brothy soups are not for me. So when I saw this recipe pop up on my Google Reader, I was a bit skeptical. A soup just made out of vegetables? How much flavor can that really have? Sure, there are some herbs but what can they really do?

Oh, silly me. Clearly I forgot the lessons I learned with Roasted Tomato Sauce or any of the other roasted vegetable dishes I’ve shared on this ‘lil blog. Roasting vegetables makes all the difference. While cooking vegetable stovetop leaves them mushy and a little blah, roasting them brings out tons of flavor and that smooth, creamy texture that I love. This soup’s perfect for cozying up to on a cold, rainy evening, and is the best vehicle for endless bites of warm, crusty bread. Mmm, good!

I’m so glad I decided to give vegetable soup a try. What’s one food that you’re glad that you decided to try?

Roasted Vegetable Soup [from Good Cheap Eats]
printable version

Ingredients:

  • 7 baby eggplants, halved lengthwise [about 3 1/2 cups; original used 1 large eggplant]
  • 2 medium yellow squashes, halved lengthwise
  • 1 medium zucchini, halved lengthwise
  • 4 small sweet peppers [or 2 bell peppers], seeded and halved
  • 2 large carrots, chunked
  • 3 medium tomatoes, halved
  • 4 large cloves garlic, peeled
  • 1 small hot pepper [optional]
  • olive oil
  • freshly ground pepper and salt
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 bay leaf
  • 4-6 cups chicken broth

Directions:

Preheat oven to 400 degrees. Place the vegetables–eggplant, squash, zucchini, peppers, carrots, tomatoes, garlic, and hot pepper–on a single layer on a rimmed baking sheet [or two, in my case]. Brush with a thin layer of oil and season with a generous amount of pepper and a little salt. Roast for 35-45 minutes, until tender and spotted with brown.

Add vegetables to a large stockpot, scooping pulp from eggplant, squash, and zucchini first. Add oregano, basil, and bay leaf, then pour in 4 cups chicken broth. Bring to a simmer and cook for 45 minutes or until vegetables are very tender.

Remove the bay leaf and discard. Use an immersion blender to blend soup until smooth. Alternatively, use a blender or food processor with caution since the liquid is hot. Add up to 2 more cups of broth if desired to thin. [I didn't do this.] Serve warm with crusty bread.
Time: 1 hour 40 minutes [10 minutes active].
Yield: 5-6 servings.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.