Tag Archives: tomatoes

Brown Rice Salad with Chick Peas, Cumin and Vinaigrette

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I started out making making lunch using  Ina’s brown rice salad with tomatoes and basil but while the rice was cooking and after the vinaigrette was made A Pinch of Salt email arrived with Brown rice, cumin and lime vinaigrette. The following is the end result which was very tasty. I was out of cilantro (tsk tsk) but will use it next time.

DSCF1330

    1 cup brown rice
    2 tsp kosher salt, divided
    1/4 cup rice wine vinegar
    2 teaspoons sugar
    2 tablespoon good olive oil
    1 tsp cumin< 1 garlic clove minced grated rind of 1 lime Freshly ground black pepper 2 c. diced tomates 1 can chick peas 1 jalapeno diced ¼ c. diced red onion 2-3 tbsp cilantro I substituted italian parsley juice of one lime Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, lime rind, cumin, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Stir gently. Add the tomatoes, chick peas, onion, jalapeno, lime juice and cilantro. Mix well and check the seasonings. Serve at room temperature.

Refried Bean Soup — Southern Living

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1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 (16 oz) can refried beans
1 (16 oz) can diced tomatoes, undrained
1 (10 oz) can diced tomatoes and green chiles, undrained (rotel)
1 (14 1/2 oz) can ready-to-serve chicken broth
2 tablespoons chopped fresh cilantro (optional)
6 corn tortillas
8 oz shredded Monterey Jack cheese (2 cups)
1 (8 oz) carton sour cream
guacamole

Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.

Add beans and next 3 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired.

Cut tortillas into thin strips; spread in a single layer on a baking sheet.

Bake at 350 degrees for 15 minutes. Cool.

Ladle soup into individual soup bowls; top with tortilla strips, cheese, sour cream and guacamole. Serve immediately. Makes 7 cups

washington post spaghetti sauce

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Andrea’s All-Purpose, All-Natural, Thick ‘n’ Tasty Tomato Sauce
The Washington Post, August 13, 2008

2008 Top Tomato Recipe Contest winner

* Course: Condiment
* Features: Meatless

Summary:

A bounty of overripe, bargain-priced tomatoes at her local grocery store prompted Reston resident Andrea Okwesa to come up with this recipe. The sauce is chunky and luscious, with lots of sauteed onion.

Makes about 2 quarts
Ingredients:

* 1/2 cup extra-virgin olive oil
* 2 large red onions, cut in half, then cut into 1/4-inch slices
* 6 medium cloves garlic, minced
* 5 pounds very ripe, but not soft, unbruised tomatoes (vine-ripened and plum varieties or a combination), washed, cored and cut into 1/2-inch to 1-inch chunks, with juices
* Leaves from 10 stems basil, stacked, rolled tightly and cut crosswise into thin strips (chiffonade)
* Leaves from 8 sprigs oregano, finely chopped
* Leaves from 8 sprigs cilantro, finely chopped
* Leaves from 8 sprigs marjoram, finely chopped
* 1 teaspoon sea salt
* 1 teaspoon freshly ground black pepper

Directions:

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until the oil shimmers.
Add the onion and garlic, stirring to combine; cook for 10 to 15 minutes, stirring occasionally, until they have softened and start to caramelize.

Add the tomatoes and mix well to incorporate, then add the herbs. Stir to combine, and cook for a few minutes until the mixture starts to bubble. Then reduce the heat to medium-low and cook for about 1 hour and 45 minutes, until a thick sauce has formed. When the sauce is almost done, season with salt and pepper.

Transfer to containers, preferably glass, to cool, then cover and refrigerate for up to 1 week; or place in freezer-safe containers and freeze for up to 3 months.