Posts Tagged ‘tomato paste

26
Apr
20

beef soup with noodle squares

a few pictures

a hearty beefy soup, wit the addition of a thickening agent, a stew

a beef soup/stew for the instant pot

prep the following:

egg noodle semolina recipe, roll out and cut into good size noodle squares, set aside

prep veggies, onion, carrot celery, a pinch of oregano, paprika, parsley and thyme, a bit of tomato paste and a few garlic cloves minced

leaf a few brussell sprouts, slice mushrooms

slice and cube beef season with salt, pepper and marinate if possible

set instant pot to saute, high and let come to temp

with a bit of oil, brown beef, remove from pot

add to pot onion, celery and carrot mixture with your seasonings

cook till wilted and soft

add sprout leaves, mushrooms and tomato paste to pot

mix and cook several minutes

return beef to pot, with broth top to fill line of pot.

cover, reset and set to stew soup setting about 15 minutes low pressure

at end of cycle release pressure , remove cover, reset to saute high, add noddle squares when the pot begins to boil

cook the noodle squares till tender, reset and set to keep warm setting

add more broth if necessary.

serve with crusty bread

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29
Jun
19

Austrian beef stew with paprika and Caraway.

Here’s one from Milk Street. Paprika gives a lot of flavor to dishes, probably not used often enough. Good for the lentils recipe that is now a often cooked dish. I usually just buy Chuck beef. More versatile, can be ground for burgers, meat loaf, used for soups, stir fry etc.

Here we go! Season the beef with paprika. Saute the onions in the butter and salt ,add the Caraway and flour. Add more paprika ,cook then add broth. Add the beef, seasonings. Bring to a boil then cover and place in oven (or microwave oven, low setting) for 2 hours. If you like the beef with a bit of chew, then less time. Remove from oven and cook uncovered for another hour till the beef is tender. (Mine was cooked a lot less time). Add a bit of vinegar and dill. Serve with sour cream, I had a side of broccoli and barley.

A different spin on the common beef stew. Very good!

Here’s the measurements, I divided it to about a fifth.

5 lbs stew beef. ( I would go with lamb !)

6 tablespoons sweet paprika, divided.

2 cups beef broth

1/4 cup tomato paste

4 tablespoons butter

1 large yellow onion

2 tablespoons Caraway seeds

1/3 cup all purpose flour

1 tablespoon Hungarian hot paprika

3 Bay leafs

2 tablespoons marjoram

1/4 cup finely chopped dill

1 tablespoon vinegar

Sour cream

22
May
19

Rice bowl meal

Cooking the rice in boiling water in the bottom of a steamer while steaming broccoli and shrimp not exactly a oriental style of cooking. But gets the job done. Since this dish is bland alone, a spicy sauce is in order. Using a straining type spoon or strainer , plate the rice, add the contents from the steamer and your done! Add some sauce and garnish with seeds.

I had some frozen buns , Chinese style for steaming in the freezer, so I threw them in to finish them.

The finished product, with the sauce and sesame seeds.

The sauce was a no brainer, sambal sauce, rice wine, soy sauce, sesame oil, a bit of tomato paste. A ginger based sauce would be awesome also.

Definitely use this method again possibly with a different fish and combo veggie.

27
Jan
19

North African Chicken Couscous

From 177milk Street

I modified some of the ingredients and scaled it back to a large single serving or for 2 serving dish.

  • Curry powder mix in place of ground tumeric
  • White onion instead of red onion
  • Dried Japanese chili pods instead of Jalapenos
  • Sambal instead of Harissa

This technic allows you to steam the couscous  while the meal is cooking.

Didn’t get any pictures of the process here’s the result

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Very tasty meal.

 

12
Mar
18

Chicken Curry

From Food 52 Meera Sodha’s Mum’s Chicken Curry

  • A spicy chicken dish , I scaled the recipe in half and used 2 chicken thighs , bone in with the skin.
  • 1 tablespoon unsalted butter and 1/2 tablespoon oil (canola, olive etc.)
  • 1/2 teaspoon cumin seeds
  • 1 , 1 and 3/4 inch cinnamon stick
  • 1 large onion finely diced
  • 1, 1 and 1/4 inch ginger root, peeled and grated
  • 3 garlic cloves
  • 1 fresh chilis, green
  • salt
  • 3 or 4  oz strained tomatoes
  • 1 tablespoon tomato paste
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 and 1/2 tablespoon yogurt, plain whole milk
  • 1 lb or so chicken, the thighs are had were large so two we close to 1 lb
  • 1 and 1/2 tablespoons ground almonds
  • 1 teaspoon garam masala

No surprises here, this is  similar to a braised dish and no marination or browning of the chicken is required. As always if you measure and prep the ingredients, the recipe goes easy.

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I found these plastic sheets for cutting at the local Job lot, inexpensive and easy to clean plus the diced ingredients can be funnelled right into the pan. Cumin seeds are on the order list, none in stock so I used ground cumin for the saute step.

So in the butter and oil sputter the cumin seeds and cinnamon. Add all the onion and cook till very golden, low medium heat, 10 to 12 minutes. Pound up the chilis and ginger and garlic in a pestle to a course paste, very fragrant ! Add it to the onion mixture. cook for additional 2 minutes.

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Now add the paste just cook the following a few minutes layering the ingredients.

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Now go with the tomato paste , ground cumin, turmeric, salt to preference and whisk in the yoghurt, cook till heated through. IMG_4516 Add the chicken. IMG_4520

Lid the pan and slow simmer about 30 minutes or until the chicken pieces are done. Finish with the final addition of the ground nuts and garam masala. Flat breads or rice is a good side.

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Tomato is the dominate flavor with a spicy finish not too hot. The curry is rather thick and towards the end of the recipe before the chicken was added, I added additional water. Its may be due to the fact or store bought yogurt is thick with no liquid.

I would probably go with more ginger and garlic, but with these many individual flavors additions, it also depends on the quality and freshness of the spices and herbs utilized that could affect the ratio and your preferences.

11
Jan
18

DAL, two recipes

Dal, lentils and beans all in the same catagory, recipes abound and as probably you have researched, the more research yeilds that the recipe usually was what the cook has on hand especially as to the spicing of the dish. Here’s one from the Bob’s Red Mill bag of Dal followed by the Milk Street recipe for Turkish Red Lentil Soup.

New Delhi Dal

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I utilized curry powder in place of the tumeric. Some ground cloves sufficed for the 12 whole cloved required. (have to order some cloves)

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Boiling the beans, alot of water! these beans will soak up quite a bit of liquid. This is 1/2 the recipe.

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most dal recipes require an addition to be added to the beans once cooked

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mash them and then add the oil spice mixture

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Basicallly I ate these alone to get a taste for the beans, they would make a good spread for chips or an addition to rice.

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A Turkish Red Lentil Soup with Aleppo Pepper

 Turkish Red Lentil Soup

from 177 milk street.com

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Are we ready ? I used the Bob’s Red Mill orange/yellow dal.

IMG_4056

the sweating of the onions

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Add the garlic for about 30 seconds, to the onions, then add the rest of the ingriedents, minus the water (broth), lentils and rice. cook up for about a minute.

 

IMG_4058

……..in go the beans, rice and water

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a lively simmer, cook covered about 30 minutes, the rice will break down somewhat adding to the texture, I cooked leaving the beans at the aldenti stage.

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I skipped the addition of the Aleppo pepper since I didn’t want to search it out at this time , I added a bit of finely chopped dried pepper that are sitting on the windows sill drying out from green to a shrivled red, some moderate heat in the background.

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Even though there is a lot of paprikia, which I though would be overpowering, the balance is delicious and the beans have a pasta like texture. The tomato paste smooths it out. My best use of the dal so far. No mint or lemon wedges served. 

21
Mar
15

meatballs and tomato sauce

I’m never consistent with this recipe, whatever is around goes into the meatballs and sauce . One thing I did accomplish that I rarely do is the meat combination of the meat balls. Previously purchased, ground veal, a piece of beef and pork, I ground up the beef and pork and mixed it into the veal , each at one pound increments.  After combining the three, into three baggies they went, into the freezer for later use.

When I finally got around to making this dish , the thawed meat mix was available, a mixture of  onion, garlic, leftover garlic bagel chips, TVP (Bobs Redmill Textured Vegetable Protein (Soy)) ground in a food processor, a tablespoon of Stout dried spent grains, and an egg was added. No measurements were taken except for the dark spent grain which can easily overpower a recipe. The meat balls were mixed and formed , the consistency adequate, placed in a fry pan with a bit if olive oil and baked in a 400 degree start and lowered to 325, to brown the meatballs , every 20 minute or so roll them to brown a good portion of the surface.

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When meatballs are browned, remove the skillet from the oven and carefully pour in the tomato sauce that’s simmering at this point to deglaze the skillet and return everything back to the stockpot the sauce came from, scrapping the skillet if needed.

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That’s just the contents of  meatballs, for the sauce I’ve given up over the years of making a standard tomato sauce. A good portion of shredded carrot, onion and celery are started with a sauté in olive oil before  the cans of tomato sauce and tomato paste are added. Don’t forget a good portion of garlic since tomato sauce is supposed to be a tribute to an Italian meal.  Dried herbs are added usually oregano and others , dried this time of year since I’ve failed to keep the potted herbs going that were outside last summer. A good dose of hot pepper flakes to give the sauce some spiciness are added , good if used for pizza later on. Also fortunately that I have some melomel on hand (home made mead), that goes in in place of wine and also use any stock (other than fish) to thin the sauce as it bubbles away.

IMG_7672I’m sure you have your own concoction for sauce, here I let mine simmer and ran one of those stick type food processors through it to blend in all the veggies so it’s more a tomato vegetable sauce. More tasty cuz you know what’s in it !

Testing the sauce traditionally calls for dipping a hunk of torn bread into the pot for taste test and final re-adjustment. Since the meatballs and the sauce were going to be containerized for later use, I just made a small meatball and bread serving to satisfy my hunger.

IMG_7675Meal completed, I find that the sauce is just right , a bit spicy but this mellows over time and the meatballs are light, not heavy.

Bon appetit ….

 

 

20
Feb
15

Spanish Rice Casserole

Spanish rice casserole
Rice, two cups

——————————————–

Water
Tomato paste about 1/2 can
Several spoonfuls salsa
Chopped onion
Chopped garlic
3/4 habanero pepper (more or less depending on heat level preferred.)
1 red bell pepper
Total above  ingredients (less rice) should be about 4 cups.

Place in a casserole dish, cover with foil and bake at about 320 for 30-40 minutes, till liquid is absorbed.

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remove and top with cheese if desired, return to the oven and broil till cheese is melted.IMG_7272 IMG_7273 IMG_7274

08
Feb
15

A modified Mac and cheese

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RECIPE SYNOPSIS

Ok  ! prepare a roux as you usually would for a mac and cheese,  crumble some sausage and cook first. Add the flour and milk etc. Add some tomato paste to give it a tomato flavour. Add seasonings to your liking.

In an overly large casserole dish,( this is so it is not a deep dish bubbly saucy casserole but one that the pasta is almost a single layer and is lightly coated with the sauce), spread some greens then the pasta. (Cooked to liking)

Pour the sauce over over the pasta, if you prefer, spent grain bread cubes on top. Heat through in an oven, broil and brown if preferred.

Of course you can add cheese anywhere along the way….

other useful additions might included onions, garlic or any other veggie, a bit of heat ?

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The sausage roux…….  mmmmmmmm……..

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  Assembly of the sauce….. IMG_7219 cook and complete the sauce……. IMG_7220 line the bottom of the pan with greens………. I threw in some fennel……. IMG_7216 Add the pasta, could be only half cooked if you like al dente ……. IMG_7217   Layer on the sauce, it’s not imperative to cover all the pasta , let the richness of the sauce do the work……I often include some bread crumbs, or cubes on top. These from spent grain bread… Bake, I guess at about 350 degrees to heat everything up, the sauce will stick to the pasta, if you like the crunch, broil…. IMG_7221 As such……       IMG_7223 Close up of the finished dish…… IMG_7222Sort of like a pasta salad, wouldn’t you say….

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Plated………mmmmmmmmmm

21
Dec
14

Hearty tomato sauce with chili beans

From December 8th
Utilizing what’s in the kitchen.

pork neck pieces*
flour
salt
pepper

oil, bacon fat etc.
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very fine dice the following so they incorporate into the sauce.
A food processor for this.
onion
celery
carrot
garlic
(green peppers would be a good addition)
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1 tomato paste, small can
tomato sauce, 14 1/2 oz can
whole peeled tomato, 14 1/2 oz can, break up with hand
stock, (turkey, or other) as necessary
Italian seasonings lightly
hot pepper flakes, to taste
wine, strong red, to taste
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red beans, in this recipe I used dry red beans.
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Flour the pork neck pieces with seasoned flour and brown on all sides.
Remove the neck pieces and add finely chopped onion, celery, carrot, and garlic,
Sautee till wilted and soft. Add the rest of the ingredients less the beans, and return the neck bones to the sauce.
Simmer over very low heat and watch for scorching ,if necessary use a heat deflector, till most of the meat falls from the neck bones.
A very thick and hearty sauce at this point,  it rises and slowly,and  large bubbles are emitted from the sauce, watch out for hot splashes, cover.

(or thin with stock to avoid the lava like eruptions.)

Fish the neck bones from the sauce and reserve for a chef’s meal. (with bread). There will still be some tasty meat left on the bones.

Adjust the sauce viscosity and taste as necessary. Best cooled and refrigerated at this point.

Mason jars or containers from take out are good for this.

This sauce can be used as a base at this point for other recipes, pasta, rice, pizza  etc.

The pork from the bones adds much flavor. IMG_6712

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Soak overnight (dry) red beans in water and boil the next day.
Alternatively use canned beans

Mix the beans with the sauce, season  and thin as necessary.

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garnish with cheese and onion

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pork neck pieces* found these at the store, inexpensive and loaded with flavor.
Didn’t have an idea at the time of purchase what to do with them.
Decided they would add a nice flavor to a tomato base sauce.




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