Daily Cooking Recipes Let Me Make Cooking Easy

July 17, 2014

Tomato Zucchini Stew

Filed under: Soups & Stews — Tags: , , , — Chef @ 10:00 am

Tomato Zucchini Stew

Florence
Print Recipe
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 3 Tbsp cooking oil
  • 1 large onion diced
  • 2 stalks of celery diced
  • 3 small zucchini shredded
  • 2 lbs tomatoes diced small
  • 1 cup good tomato paste
  • chives for garnish

Instructions
 

  • In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
  • Combine tomatoes and tomato paste into mixture.
  • Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
  • Serve hot with a sprinkle of chives on top of each bowl.

 

July 12, 2014

Red Bell Pepper Soup

Filed under: Soups & Stews — Tags: , , , , — Chef @ 11:15 am

Refreshing Red Bell Pepper Soup

Florence
Print Recipe
Course Soup
Cuisine American

Ingredients
  

  • 4 red bell peppers diced
  • 1 small sweet onion diced
  • 1 cup tomato juice
  • 3 cups vegetable broth
  • 1/4 cup chopped fresh herbs - oregano basil, thyme, rosemary, or any blend you like
  • kosher salt and black pepper to taste

Instructions
 

  • In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
  • Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
  • Stir again before serving, taste and adjust seasoning.

 

July 11, 2014

Classic Gazpacho

Filed under: Soups & Stews — Tags: , , , , — Chef @ 3:10 pm

Classic Gazpacho

Florence
Print Recipe
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 2 ripe tomatoes diced small (capture the juice)
  • 2 young fresh cucumbers seedless or seeds removed, peeled, diced small
  • 2 green spring onions finely chopped
  • 1/2 cup tomato-vegetable juice
  • sea salt and black pepper to taste
  • drizzle olive oil
  • drizzle white wine vinegar

Instructions
 

  • Put all the ingredients in a large glass bowl.
  • Stir well and cover bowl.
  • Refrigerate for 2 hours.

 

July 7, 2014

Hot Brown Casserole

Filed under: Ham,Turkey — Tags: , , , — Chef @ 3:00 pm

Hot Brown Casserole

Florence
Print Recipe
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 1 pound ham -- thin sliced
  • 1 pound turkey breast -- thinly sliced
  • 3 cans cream of mushroom soup
  • 1 large can asparagus pieces
  • 3/4 pound Velveeta
  • 6 slices bacon -- cooked crumbled
  • 1 tomato -- sliced

Instructions
 

  • In large casserole dish, layer ingredients as follows: 1/3 lb ham, 1/3 lb turkey, 1 can mushroom soup, 1/3 can asparagus pieces and 1/4 lb cheese.
  • Repeat until all three layers are complete.
  • Top tomatoes slices and crumbled bacon
  • Bake at 350°F about 45 minutes or until bubbly.
  • Server over toasted bread.

May 16, 2014

Garlic Conversions

Filed under: Helpful Tips,Spices — Tags: , , , , , , , — Chef @ 10:23 am

So I was going through some information I had today and thought I would share this useful information.

1 Clove of Garlic =
1/2 teaspoon of Minced Garlic =
1/2 teaspoon of Dried Minced Garlic =
1/8 teaspoon of Garlic Powder

I hope this helps with some of the confusion.

April 17, 2014

Marinated Tomatoes

Filed under: Cooking Recipes,Salad,Vegetables — Tags: , , , , , , — Chef @ 8:00 am

Marinated Tomatoes

Florence
Print Recipe
Course Salad
Cuisine American

Ingredients
  

  • 4 tomatoes; large
  • 1 cup vegetable oil
  • 1/4 cup wine vinegar
  • 1/4 teaspoon mustard; dry
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic; clove large, minced
  • 1 tablespoon basil; fresh chopped
  • 2 thyme; sprigs fresh,chopped
  • 1 marjoram; fresh sprig, chop
  • 1 tablespoon scallion; minced

Instructions
 

  • Peel tomatoes.
  • Slice tomatoes
  • Arrange in serving bowl.
  • Combined all other ingredients.
  • Pour mixture over tomatoes.
  • Mix together lightly.
  • Chill and Serve.

April 6, 2014

Tomato Bruschetta W/ Fresh Basil

Filed under: Appetizers,Cooking Recipes — Tags: , , , , , — Chef @ 8:25 am

This is a great recipe if you are expecting guests, or you want to welcome someone to the neighborhood.  Next time someone moves in, take this over to them and you will be sure to make instant friends.  I would suggest making homemade bread to make this a sure hit.

 

April 4, 2014

Have Me Later Chili

Filed under: Beef,Meats,Quick and Easy - Freeze and Reheat — Tags: , , , , , , , — Chef @ 9:05 am

 

Have Me Later Chili photo

Have Me Later Chili

Florence
Print Recipe Pin Recipe
Course Main
Cuisine American

Ingredients
  

  • 1 lb ground chuck
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 14 oz cans diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 15 oz cans chili beans
  • 2 Tablespoon cornstarch optional
  • 1/4 Cups water optional

Instructions
 

  • Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
  • Drain well.
  • Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
  • Place over high heat.
  • Bring to a rapid boil.
  • Add the meat and beans.
  • Reduce heat to low.
  • Cover and simmer for 1 hour.
  • Remove lid and continue cooking for 10 minutes.
  • Place saucepan in the refrigerator for a rapid cool.
  • Pour chili into freezer containers and freeze for up to 3 months.
  • To reheat, remove chili from the freezer.
  • Place 1/4 C of water in a saucepan.
  • Add the chili and cook over medium heat until heated through.
  • To thicken chili mix the cornstarch and 1/4 C water together.
  • Add to the chili and stir well.

 

March 12, 2014

Freezer Shrimp Stew

Filed under: Cooking Recipes,Quick and Easy - Freeze and Reheat,Seafood — Tags: , , , , , — Chef @ 8:00 am

I would suggest always using fresh Shrimp.  If you live near the coast, try one of those little seafood stands near where the fishing boats come in.  They usually have the fresh good stuff.

 

Freezer Shrimp Stew

Freezer Shrimp Stew

Florence
Print Recipe Pin Recipe
Course Entree
Cuisine American

Ingredients
  

  • 1/2 Cup olive oil
  • 1 clove garlic chopped fine
  • 1 medium onion chopped
  • 2 green onions chopped
  • 1 green pepper chopped
  • 1 15 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 3/4 Cup burgundy
  • 1 Tbsp parsley
  • 2 tsp oregano
  • 1/2 tsp basil
  • 2 tsp salt
  • 1/4 tsp pepper
  • 3/4 Cup water
  • 1 1/2 lb halibut steaks cut into 1 in pieces
  • 1/2 raw shrimp shelled and de-veined
  • 2 6 oz packages frozen crabmeat, thawed
  • Aluminum foil

Instructions
 

  • Place oil in a large soup pan over medium heat.
  • When the oil is hot add the garlic, both types of onion and green pepper.
  • Cook until tender, about 10 minutes.
  • Add the tomatoes and the tomato paste to the cooked vegetables.
  • Slowly add the burgundy being sure to stir well
  • Mix in the parsley, oregano, basil salt and pepper.
  • Once all is mixed together well pour in the water.
  • Bring to a rapid boil.
  • Reduce heat to low.
  • Simmer uncovered 1- minutes.
  • Add halibut, shrimp and crabmeat.
  • Cover and simmer 15 minutes.
  • Uncover and cook an additional 15 minutes.
  • Remove from heat and cool to room temperature.
  • Line a large bowl with foil being sure the foil extends at least 6 in over the side of the bowl.
  • Pour the cooled stew into the bowl.
  • Fold the aluminum foil over the top of the stew being sure to secure tightly.
  • Freeze until firm
  • Remove from the bowl.
  • Wrap again tightly with foil.
  • Freeze for up to 6 months.
  • To cook, remove foil.
  • Place in a large soup pan.
  • Add a small amount about 1-2 Cup water.
  • Cover and cook on low until heated through.

 

February 28, 2014

Yummy Hot Tomato Juice

Filed under: Non-Alcoholic Drinks,Quick and Easy - Freeze and Reheat — Tags: , , , , , — Chef @ 8:00 am

 

Yummy Hot Tomato Juice

Yummy Hot Tomato Juice

Florence
Print Recipe Pin Recipe
Course Non-Alcoholic Drinks
Cuisine American

Ingredients
  

  • 1 can 64 oz tomato juice
  • 1/2 C butter or margarine
  • 1/2 t Worcestershire sauce

Instructions
 

  • Pour the tomato juice into a large pan.
  • Add the butter and Worcestershire sauce.
  • Over high heat bring to a rapid boil.
  • Remove from heat and cool completely.
  • Place in freezer containers and freeze for up to 3 months.
  • To reheat, remove soup from freezer container by running under some warm water.
  • Cover the bottom only of a large saucepan with water.
  • Place soup in the pan.
  • Heat on medium until boiling, stirring occasionally.

 

January 27, 2010

Summer Squash Medley

Filed under: Cooking Recipes,Main Dishes,Pork,Salad — Tags: , , , , , , , , — Chef @ 8:00 am

Summer Squash Medley

Florence
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 8 small young summer squash zucchini, yellow, patty, etc
  • 1 pound seasoned pork sausage
  • 1 garlic clove
  • 1/2 large onion
  • 1/2 large green pepper
  • 4 large tomatoes
  • 1 teaspoon dried basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups bread crumbs
  • 1/2 cup grated cheese

Instructions
 

  • Preheat oven to 350°F
  • Wash & Slice squash.
  • Grease a 13 x 9 baking pan.
  • In a large skillet, fry sausage until mostly cooked.
  • Drain sausage.
  • Add garlic, onion, green pepper, tomatoes, basil, salt and pepper and cover simmer for approximately 20 minutes.
  • Into the prepared baking dish, spread evenly 1/2 cup bread crumbs.
  • Layer 1/3 Tomato Mixture, 1/2 Mixed Squash, Bread Crumbs, Tomato Mixture, Remaining Squash, Remaining Tomato Mixture and Remaining Bread Crumbs.
  • Bake about 30 minutes, until squash is tender and pork done
  • Toward the last 15 minutes of cooking, sprinkle cheese over the top.
  • Bake until cheese has melted and slightly browned.
  • Remove from oven, and serve immediately.

January 18, 2010

Black Bean Lasagna

Filed under: Cooking Recipes,Pasta,Vegetarian — Tags: , , , , , — Chef @ 8:00 am

 

Black Bean Lasagna

Florence
Print Recipe
Course Pasta
Cuisine American

Ingredients
  

  • 1 cup onions -- chopped
  • 3 cloves garlic -- minced
  • 2 cups mushroom -- sliced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/4 cup parsley -- chopped
  • 1/2 cup tomato juice
  • 1 cup black beans -- drained and rinsed
  • 3 cups tomato -- chopped
  • 2 tablespoons tomato paste
  • 12 ounces lasagna noodles -- cooked
  • 3 cups ricotta cheese part skim milk
  • 1/2 cup mozzarella chesse
  • 1/4 cup Parmesan cheese

Instructions
 

  • Saute onions, garlic, and mushrooms over medium heat until they are lightly browned. Use a small amount of olive oil if desired.
  • Stir in herbs
  • Add Tomato Juice, and cook for 10 to 15 Minutes.
  • Add Beans, tomatoes, and tomato paste.
  • Reduce heat and simmer for approximately 15 minutes.
  • Grease Pan.
  • Put down layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, layer of ricotta cheese.
  • Repeat
  • Pre-Heat oven to 375°F
  • Top with Parmesan cheese, bake for 20 to 30 minutes, and let stand 15 minutes before serving.

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