Tag Archives: tomato

Black Bean Soup

Posted on March 15, 2014 by | Leave a comment

1 lb black beans, dry
1/2 c olive oil
1 large onion, chopped fine
1 green pepper, seeded and chopped
3 cloves minced garlic
1 tsp oregano
1/4 tsp ground cumin
1 small can tomatoes, cut up
1 t salt
1 bay leaf
2 lemons

Combine beans and 2 quarts water. Cover and let boil one minute. Remove and let stand one hour. Put oil in fry pan, gently saute onion, green pepper, and garlic until soft. Stir in spices and tomato, cook three minutes longer. Add sauce to beans along with 1 water, salt, and bay leaf. Bring to boil, reduce to simmer, and cook 1 1/2 hours or until beans are tender.

To serve, remove half of the beans, mash, and return them to the soup. Squeeze juice of one lemon into soup. Slice the remaining lemon and put into bowls. Serve with lemon and french bread and salad.

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Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews

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Tuscan Bread Salad with Fresh Mozzarella and Basil

Posted on March 15, 2014 by | Leave a comment

Vinaigrette
2 T red wine vinegar
1 t Dijon mustard
1 t minced shallots
½ t chopped fresh thyme
½ t minced garlic
1/3 c olive oil
Kosher salt and fresh ground black pepper

Salad
4 slices rustic bread, cut 1” thick
Olive oil
24 black olives, oil-cured
½ pint cherry tomatoes, cut in half
6 oz fresh mozzarella cheese, cubed
4 c salad greens
1 T pesto
¼ c fresh grated parmesan cheese
¼ c pine nuts, toasted
4 lemon wedges

For vinaigrette, combine vinegar, mustard, shallots, thyme, and garlic in a bowl. Slowly whisk in oil in a steady stream until dressing emulsifies. Season with salt and pepper, set aside.

Liberally brush both sides of bread with oil. Gill bread on both sides until golden and nicely marked by the heat. Remove, then use a serrated knife to cut into cubes. Put bread into serving bowl with the olives, tomatoes, mozzarella, and greens. Whisk the pesto into the vinaigrette. Pour the dressing over the salad and toss well. There should be enough to soak into the bread, but the salad greens shouldn’t be drenched.

Divide the salad among four plates. Scatter with parmesan cheese and pine nuts. Serve with lemon and fresh ground pepper.

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Posted in Cookbook V2, Ellen and Charles's Recipes, Salads

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Hoagie Dip

Posted on March 15, 2014 by | Leave a comment

½ lb ham
¼ lb salami
¼ lb Ham-O-Cola
1 medium tomato
½ head lettuce
¼ lb American cheese
¼ lb provolone cheese
Oregano
Mayonnaise

Dice all meats and cheeses. I find the fastest and easiest way is to stack alternate slices of the cooked ham and American cheese and dice them, and then to stack the salami, ham-o-cola, and provolone cheese and dice them. This ensures a good mixture and prevents the cheeses from sticking together.

Dice the tomato and lettuce and add to the mixture. Add oregano to taste. (I use about 2 t.) Add mayo until just moist. (I use about ¼ c.)

Mixture will get juicier as it sits.

Serve as an appetizer over small pieces of French bread.

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Posted in Appetizers and Dips, Cookbook V2, Katie and Dan's Recipes

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Summer Garden Salsa

Posted on March 15, 2014 by | Leave a comment

Red pepper
Orange pepper
Green pepper
Yellow pepper
Green onion
Red onion
Cucumber, peeled and seeded
Corn
1 can black beans, drained and rinsed
1 can chopped tomatoes
Basil
Oregano
Salt
Pepper
Cumin
Cayenne pepper
Hot pepper flakes
Vinegar
Sugar

Add equal parts diced red, green, orange, and yellow pepper, plus some diced green and red onion, chopped cucumber, and fresh corn. Feel free to add any other vegetables you have lying around. Add the black beans and tomatoes. Throw in some fresh basil and oregano if you have any. Add salt, pepper, cumin, cayenne pepper, and hot pepper flakes, all to taste. Finally, add equal parts sugar and vinegar, beginning with ¼ c each. Don’t add more liquid until the salsa sits for a while. Chill several hours, ideally overnight.

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Posted in Appetizers and Dips, Cookbook V2, Shannon and Michael's Recipes

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Corn Guacamole

Posted on March 15, 2014 by | Leave a comment

1 c corn
1 T oil
1 large tomato, diced
2 T minced onion
2 large avocados, diced
1 T jalapeno, diced fine
1 t minced garlic
2 T oil
2 T lime juice
1 t cider vinegar
1 ½ t salt
½ to 1 tsp cumin, ground

Toss corn and 1 T oil. Bake 7-8 minutes at 450, stirring often. Combine with remaining ingredients. Mix gently but well. Serve with tortilla chips.

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Posted in Appetizers and Dips, Cookbook V2, Jeanne and Tim's Recipes

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Florentine Bread Salad

Posted on March 15, 2014 by | Leave a comment

1 lb romaine lettuce, washed, torn into pieces
1 large cucumber, seeded, sliced thin
2 stalks celery, sliced thin
1 large tomato, cut into thin wedges
1 c sliced radishes
½ lb French bread, slightly stale, cubed
½ red onion, thinly sliced
1 c olive oil
½ c wine vinegar
1 t basil
2 cloves garlic, minced or crushed
½ t salt
Black pepper to taste
½ c parmesan cheese, grated

Put the lettuce, cucumber, celery, tomato, radishes, bread, and onion in a large bowl.

Put the oil, vinegar, basil, garlic, salt, and pepper in the container of a blender and blend on high speed for one minute. Pour the dressing over the salad, sprinkle on cheese, and toss gently for several minutes. The bread will soak up a lot of the dressing. Taste and correct the seasoning with more salt and pepper if desired.

Chill the salad for at least ½ hour before serving it. Serves 6-8.

Notes: This green salad, the Tuscan brainstorm for using up yesterday’s bread, is unlike others in that it can be made several hours ahead of time and will still be perfectly wonderful. Just toss it again shortly before serving. Serve it as a first course on its own or as part of an antipasto.

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Posted in Cookbook V2, Jeanne and Tim's Recipes, Salads

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Spiral Sandwiches

Posted on March 15, 2014 by | Leave a comment

1 15” lavosh, or 4-6 plain tortillas
1 pkg light cream cheese, softened
1 T fresh basil, snipped, or 1 t dried
1 T fresh oregano, or 1 t dried
¼ t salt
¼ t garlic powder
¼ t pepper
4 oz sliced smoked turkey
4 oz sliced smoked ham
1 large tomato, thinly sliced
4 ounces jack or swiss cheese, sliced thin
1 c alfalfa sprouts
2 large romaine lettuce leaves, rib removed

Mix filling ingredients (cream cheese through pepper). Spread over bread surfaces. Arrange turkey and ham over the cream cheese. Top with tomato, then cheese, then sprouts. Lay lettuce on top of sprouts along one side of bread. Roll up like a jelly roll. Wrap in plastic. Chill for 2 – 24 hours. Cut in halves of 1” slices to serve.

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Posted in Cookbook V2, Entrees, Jeanne and Tim's Recipes

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Linda Harper’s Chili 1972

Posted on October 8, 2013 by | Leave a comment

In 1972, Linda and Rick moved to Virginia. We often got together with them for evenings of “Chili and Bridge”, both in Virginia and later in Pittsburgh when we all lived there. This is also better the second day.

3 T butter
3 medium onions
1 ½ pound ground beef
1 large can tomatoes
6 oz tomato paste
½ c beer
1 t salt
¼ t tobacco
2 T chili powder
1 large can kidney beans

Brown onions and beef in butter. Add all but beans. Simmer 45 minutes. Add beans. Simmer 15 minutes longer.

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Posted in Original Cookbook, Rita and Tom's Recipes, Soups and Stews

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Sesame-Spinach Salad

Posted on October 8, 2013 by | Leave a comment

Heat 1/3 c oil over medium low heat. Add ¼ c sesame seeds and cook just until the seeds are golden, about 2 minutes. Let cool. Add ½ t salt, and 1 ½ T lemon juice. Stir till blended. Let cool just slightly. Tear two bunches of spinach into bite-sized pieces. Add cherry tomatoes and sliced green onions. Toss just before serving.

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Posted in Maureen and Ron's Recipes, Original Cookbook, Sauces

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Chili con Carne

Posted on September 20, 2013 by | Leave a comment

Put a quart of cooked tomatoes in kettle, heat with one tablespoon sugar.  Fry one small onion and throw into kettle, than fry 1 lb hamburger steak, browned lightly.   Put in kettle with little salt and cook slowly for about an hour, putting about ½ tsp chili powder in shortly before it’s done.  Stir often so it won’t burn. One medium can red kidney beans goes in, also.

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Posted in Lollie's Recipes, Original Cookbook, Soups and Stews

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