Classic Tomato Soup

Classic Tomato Soup

by | Sep 19, 2016 | Media Recipe, Recipes

Classic Tomato Soup

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Nothing soothes the soul more than a bowl of old-fashioned tomato soup. And it’s even better when you make it yourself. It’s so easy!
Serves 4
Ingredients:
  • 1 ½ TABLESPOONS OLIVE OIL
  • 1 SWEET ONION, DICED
  • 2 CLOVES GARLIC, MINCED
  • 2 TABLESPOONS FLOUR
  • 2 -14.5 OUNCE CANS DICED TOMATOES, WITH LIQUID
  • 2 CUPS VEGETABLE BROTH
  • PINCH SUGAR
  • ¼ TEASPOON THYME
  • FRESHLY GROUND BLACK PEPPER AND SEA SALT
Instructions:
  1. HEAT OLIVE OIL IN A MEDIUM HEAVY POT.
  2. ADD ONIONS AND GARLIC AND SAUTÉ OVER MEDIUM FOR 9 MINUTES.
  3. STIR IN FLOUR.
  4. MIX IN TOMATOES, BROTH, SUGAR, AND THYME. SEASON WITH BLACK PEPPER AND SALT TO TASTE.
  5. COVER AND SIMMER OVER MEDIUM FOR 40 MINUTES.
  6. PLACE SMALL BATCHES OF SOUP INTO A BLENDER CONTAINER AND BLEND UNTIL SMOOTH, YET LUMPY. RETURN TO POT AND REHEAT IF NECESSARY.
  7. SERVE IMMEDIATELY.


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Bean Stew with Chicken Sausage

Bean Stew with Chicken Sausage

by | Sep 12, 2016 | Media Recipe

Bean Stew with Chicken Sausage

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Canned tomatoes provide vitamins, minerals, and fiber. They also contain a phytonutrient called lycopene, an antioxidant that is anti-inflammatory and helps prevent cardiovascular disease. Also, by adding a little fat when you cook with canned tomatoes, the lycopene absorption increases. Here, I prepare a stew of beans with chicken sausage, where I use canned diced tomatoes and tomato paste.

Serves 6

Ingredients:

  • 1 TABLESPOON CANOLA OIL
  • ½ MEDIUM ONION, CHOPPED
  • 2 STALKS CELERY, SLICED
  • 2 CARROTS, SLICED
  • 2 TABLESPOONS TOMATO PASTE
  • 4 CHICKEN SAUSAGES, SLICED
  • 2 CANS OF DICED TOMATOES
  • 3 CANS PINTO BEANS, WASHED AND DRAINED
  • 1 TABLESPOON DRIED OREGANO
  • ½ TEASPOON SALT
  • ½ TEASPOON BLACK PEPPER

 

Instructions:

  1. HEAT A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD CANOLA OIL AND HEAT IT FOR 1 MINUTE. ADD THE ONION AND COOK FOR ANOTHER MINUTE. ADD CELERY AND CARROTS AND STIR WITH A WOODEN SPOON FOR 2 MINUTES. ADD THE TOMATO PASTE AND COOK FOR 3 MINUTES.
  2. ADD THE CHICKEN SAUSAGE AND TOMATO PIECES. COOK FOR 2 MINUTES.
  3. ADD BEANS, OREGANO, SALT AND PEPPER. SIMMER FOR 15-20 MINUTES.

Guiso de Frijoles con Salchica de Pollo – Español

Serves 6

Ingredientes:

  • 1 CUCHARADA ACEITE DE CANOLA
  • ½ CEBOLLA MEDIANA, PICADO
  • 2 TALLOS DE APIO, REBANADO
  • 2 ZANAHORRIAS, REBANADO
  • 2 CUCHARADAS DE PASTA DE TOMATE
  • 4 SALCHICHAS DE POLLO, REBANADO
  • 2 LATAS TROZOS DE TOMATES
  • 3 LATAS FRIJOLES PINTO, LAVADO Y ESCURRIDO
  • 1 CUCHARADA OREGANO SECO
  • ½ CUCHARADITA SAL
  • ½ CUCHARADITA PIMIENTO NEGRA

Instrucciónes:

  1. CALENTAR UNA CACEROLA MEDIANA A FUEGO MEDIO. AÑADIR EL ACEITE DE CANOLA Y DEJAR QUE SE CALIENTE POR 1 MINUTO. AÑADIR LA CEBOLLA Y COCINE POR UN MINUTO MÁS. AGREGUE EL APIO Y LAS ZANAHORIAS Y REVOLVER CON UNA CUCHARA DE MADERA DURANTE OTROS 2 MINUTOS. AÑADIR LA PASTA DE TOMATE Y COCINAR POR 3 MINUTOS.
  2. AGREGUE LA SALCHICHA DE POLLO Y TROZOS DE TOMATE. COCINE POR 2 MINUTOS.
  3. AÑADA LOS FRIJOLES, EL ORÉGANO, LA SAL Y LA PIMIENTA. COCER DURANTE 15-20 MINUTOS.

Recipe by Tomato Products Wellness Council.  Developed by Manuel Villacorta


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Farro A La Peruvian

Farro A La Peruvian

by | Sep 12, 2016 | Media Recipe

Farro A La Peruvian

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I like using canned tomatoes, especially when fresh tomatoes are not in season. Nowadays, people assume they can get fresh tomatoes year round. In fact, fresh tomato season is only from July to August in the United States. Outside of the fresh tomato season, it is better to use canned tomatoes, which are tastier and also have good nutrition.

Serves 4

Ingredients:

  • 6 CUPS WATER
  • 2 CUPS FARRO, DRY
  • 1 TABLESPOON CANOLA OIL
  • ½ MEDIUM RED ONION, CHOPPED
  • 1 TEASPOON GARLIC, CHOPPED
  • 1 TABLESPOON CHILI PASTE OR OTHER CHILI PASTE
  • 1 CAN OF DICED TOMATOES
  • 1/4 CUP CHOPPED CILANTRO
  • 1 TEASPOON SALT
  • ½ TEASPOON BLACK PEPPER

Instructions:

  1. PLACE SIX CUPS OF WATER IN A MEDIUM SIZED SAUCE PAN AND BRING IT TO A BOIL. ADD FARRO AND COOK 10-15 MINUTES OR UNTIL DESIRED TEXTURE. DRAIN AND SET ASIDE.
  2. IN A LARGE SAUCEPAN ON MEDIUM-HIGH HEAT, HEAT UP THE CANOLA OIL. ADD THE ONION AND COOK FOR 1 MINUTE. ADD THE GARLIC AND CHILI PASTE AND COOK FOR ANOTHER 2 MINUTES.
  3. ADD THE DICED TOMATOES AND STIR. COOK FOR 2 MINUTES. ADD THE CILANTRO, SALT, PEPPER AND FARRO AND STIR. COOK FOR 2 MINUTES. SERVE IMMEDIATELY.

Farro a la Peruana – Español

Porciones: 4

Ingredientes

  • 6 TAZAS DE AGUA
  • 2 TAZAS DE FARRO, SECO
  • 1 CUCHARADA ACEITE DE CANOLA
  • ½ CEBOLLA ROJA MEDIANA, PICADO
  • 1 CUCHARADITA AJO, PICADO
  • 1 CUCHARADA DE PASTA DE AJI O OTRA PASTA DE CHILE
  • 1 LATA TORZOS DE TOMATE
  • ¼ TAZA CILANTRO, PICADO
  • 1 CUCHARADITA DE SAL
  • ½ CUCHARADITA PIMIENTO NEGRA

Instrucciónes:

  1. COLOQUE SEIS TAZAS DE AGUA EN UNA CACEROLA MEDIANA Y LLEVAR A EBULLICIÓN. AÑADIR FARRO Y COCINAR 10-15 MINUTOS O HASTA QUE LA TEXTURA DESEADA. ESCURRIR Y RESERVAR.
  2. EN UNA CACEROLA GRANDE A FUEGO MEDIO-ALTO, CALENTAR EL ACEITE DE CANOLA. AÑADIR LA CEBOLLA Y COCINE POR 1 MINUTO. AÑADIR EL AJO Y LA PASTA DE AJÍ Y COCINE POR OTROS 2 MINUTOS.
  3. AÑADIR LOS TROZOS DE TOMATE Y REVUELVA. COCINE POR 2 MINUTOS. AGREGUE EL CILANTRO, LA SAL, LA PIMIENTA Y EL FARRO Y REVUELVA. COCINE POR 2 MINUTOS. SERVIR INMEDIATAMENTE.

Recipe courtesy of Tomato Products Wellness Council.  Developed by Manuel Villacorta


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