A collection of Rod's favorite recipes

Posts tagged ‘tomato’

Red Quinoa Salad

Ingredients

1 cup uncooked red quinoa
1/3 cup olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons finely minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups (1/2-inch) diced seeded tomato
1/2 cup (1/2-inch) diced seeded cucumber
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 ounces crumbled feta cheese (about 1/2 cup)
4 lemon wedges

red quinoa salad
 

Preparation

1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.

2. While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.

3. Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.

Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.

Note: MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit http://www.choosemyplate.gov.
Amanda Haas, Cooking Light Real Family Food
SEPTEMBER 2012

Tomato, Onion, Avocado Salad

TomatoOnionAvocadoSaladSlice the onions ahead, but  cut and assemble right before serving. Do not refrigerate the tomatoes or you will destroy their flavor and make their texture mealy.

 

INGREDIENTS

  • 3-4 fresh large tomatoes, sliced
  • 1/2 red onion, sliced
  • 2 avocados, peeled and cut into bite-sized chunks
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • Red wine vinegar (a good, strong red wine vinegar)
  • Extra virgin olive oil (the best quality)
  • Salt
  • Freshly ground black pepper

METHOD

Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.

Serve immediately. Do not refrigerate.

Simply Recipes

Tomato and Spinach Soup

Ingredients

2 Tbsp extra-virgin olive oil
1 Onion, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 (28-ounce) can S&W Crushed Tomatoes, Italian Recipe
2 cups good quality chicken stock
5 oz. frozen spinach
Salt and Pepper to taste

 

Directions

Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sautee 5 minutes. Add drained tomatoes and crushed tomatoes, stire. Add stock and stir to combine soup. Stir in spinach. Season soup with salt and pepper to taste. Bring soup to a boil, reduce heat and simmer 10 – 15 minutes to reduce.

Homemade Tomato Soup

Ingredients

  • 2 (14-ounce) can chopped tomatoes
  • 1 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • Cayenne pepper
  • 2 stalks celery, diced
  • 2 small carrots, diced
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cloves garlic, whole
  • 2 cups chicken broth
  • 1 bay leaf
  • 3 tablespoons butter
  • 1/2 cup chopped fresh basil leaves
  • 1 cup half-n-half, optional

Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet with 4 whole cloves garlic, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf, cayenne pepper and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Thanks to Michael Chiarello
Complete recipe here