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This is the only soup my littles would eat when sick and I don't know how a sick little tummy can wish for a soup with tomatoes,but that's what they want and that's what they get!
Of course,it's Andi's recipe and you can find it here:http://www.food.com/recipe/tomato-soup-333005
Before moving to posting the recipe maybe you'd like to see my review!
"Maybe you thought that only you get animals involved in making this soup! I'll get there too, but first let me tell you how the soup making went. You have the best simple recipes, that at first (and I don't know the reason) look so complicated, but they are really so easy. You are really special and that's the reason I put bay leaf in the soup. Recently, I don't really like the taste of it.I used homemade coutons,with garlic and onion powder and I added some dried basil and oregano.Soup was great!And than I thought I should post a different kind of photo, with a Romanian background. A pigeon was trying to come and try it. Probably saw the steam coming out of it and smelled it too, of course! I was feeding the soup to little's little#2 and she enjoyed it so much (I added some olive oil to hers) when she knocked over her dish and we got tomato soup all over the door(only there luckily). Now as I'm trying to write the review she's right in the corner where the photo is posted and is trying to eat the soup. Is touching the picture and watching her hands, probably wondering why there's none on her fingers. This soup will be only tomato soup that I'll make from now on. Tasty,easy and unforgatable."
Ingredients:
2 T olive oil
1 small onion
2 lb pumpkin
2 oz butter
1 onion,chopped
4 cups chicken stock
3/4 cup cream
Peel the pumpkin and chop into chunks. Heat the butter and cook the onion until soft.
Add the pumpkin and the stock.
Simmer,covered,for 20 minutes or until pumpkin is tender.
Process in a blender or with a stick blender until smooth.
Stir in the cream.
Season with salt and pepper if you wish. I didn't .
1 lb pumpkin
1 teaspoon dried rosemary
oil
Cut the pumpkin as fries.
Put in the oven tray with the rosemary and oil and toss.
Bake in the oven for 15-20 minutes!
I can't believe I didn't post it until now,we love these potatoes!!!
Ingredients:
4 big potato,cut into wedges
1 tablespoon oil
2 teaspoon ground cumin
1 teaspoon ground paprika
1 teapoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon cinnamon
In a bowl,mix the potatoes with the oil.
Add the rest of the ingredients and toss well.
Bake in the oven 20 minutes and turn on the other side for another 10 minutes until crisp and browned.
For extra crispiness,cook a little under the broiler.
Ingredients:
4 big potato,cut into wedges
1 tablespoon oil2 teaspoon ground cumin
1 teaspoon ground paprika
1 teapoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon cinnamon
In a bowl,mix the potatoes with the oil.
Add the rest of the ingredients and toss well.
Bake in the oven 20 minutes and turn on the other side for another 10 minutes until crisp and browned.
For extra crispiness,cook a little under the broiler.
Maryland Jim was a fellow Vagabond on the ZWT6 ( we came in 2 nd!!!).I tried his recipe during the tour.
Ingredients:
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons white vinegar
2 tablespoons vegetable oil
3 medium cucumbers, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
Combine sugar, salt, pepper, vinegar and oil in a jar. With top on jar, shake until all ingredients are well mixed. Combine cucumber slices and onion slices in a bowl. Pour ingredients from jar onto vegetables and mix to combine. Chill before serving.
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons white vinegar
2 tablespoons vegetable oil
3 medium cucumbers, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
Combine sugar, salt, pepper, vinegar and oil in a jar. With top on jar, shake until all ingredients are well mixed. Combine cucumber slices and onion slices in a bowl. Pour ingredients from jar onto vegetables and mix to combine. Chill before serving.
Made this last summer.
Ingredients:
2 eggs
1 garlic clove
1/2 teaspoon salt
3 cups courgettes, grated
1/4 cup parmesan cheese, grated
1/2 cup self-raising flour, approx
oil
Beat the eggs. Crush the garlic and add to the eggs with the salt. Mix again.
Add the firmly packed grated courgette and cheese then stir in enough self-raising flour to make a batter consistency.
Drop batter into hot oil to make small fritters. Turn over when golden brown.
Serve with yoghurt cucumber mint sauce or any relish, chutney or tomato sauce.
Ingredients:
2 eggs
1 garlic clove
1/2 teaspoon salt
3 cups courgettes, grated
1/4 cup parmesan cheese, grated
1/2 cup self-raising flour, approx
oil
Beat the eggs. Crush the garlic and add to the eggs with the salt. Mix again.
Add the firmly packed grated courgette and cheese then stir in enough self-raising flour to make a batter consistency.
Drop batter into hot oil to make small fritters. Turn over when golden brown.
Serve with yoghurt cucumber mint sauce or any relish, chutney or tomato sauce.
A traditional Romanian dish and let's hope it keeps Dracula away! The picture is not a good one,is from the days I was using my phone for photographing food. Not the case,anymore.
Ingredients:
1 (15 ounce) can white beans
2 tablespoons oil
4 -8 garlic cloves (or more if you wish, the more the better)
salt pepper
Garnish
1 big onion, finely chopped
1 -2 tablespoon tomato paste
Blend beans, oil and garlic till it becomes a paste.
Season with salt and pepper.
To make the garnish, fry the onion till gets brown and add the tomato paste.
Let it fry for 2 more minutes and add on top of the mashed beans.
Serve it with sourdough bread.
Goes with most breads,except toast.
Ingredients:
1 (15 ounce) can white beans
2 tablespoons oil
4 -8 garlic cloves (or more if you wish, the more the better)
salt pepper
Garnish
1 big onion, finely chopped
1 -2 tablespoon tomato paste
Blend beans, oil and garlic till it becomes a paste.
Season with salt and pepper.
To make the garnish, fry the onion till gets brown and add the tomato paste.
Let it fry for 2 more minutes and add on top of the mashed beans.
Serve it with sourdough bread.
Goes with most breads,except toast.
We really enjoyed Katzen's pasta salad this summer.
Ingredients:
1 (16 ounce) package uncooked rotini pasta (or penne, bowtie, or other chunky pasta)
1 (16 ounce) bottle Italian salad dressing
2 cucumbers, chopped
6 tomatoes, chopped (or one pint cherry tomatoes)
1 bunch green onion, chopped
4 ounces grated parmesan cheese
1 tablespoon italian seasoning
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and mix into the salad. (You could use McCormick's Parmesan Herb Seasoning Blend instead - use the whole jar of 1.87 ounces.)
Cover, and refrigerate until serving.
Ingredients:
1 (16 ounce) package uncooked rotini pasta (or penne, bowtie, or other chunky pasta)
1 (16 ounce) bottle Italian salad dressing
2 cucumbers, chopped
6 tomatoes, chopped (or one pint cherry tomatoes)
1 bunch green onion, chopped
4 ounces grated parmesan cheese
1 tablespoon italian seasoning
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and mix into the salad. (You could use McCormick's Parmesan Herb Seasoning Blend instead - use the whole jar of 1.87 ounces.)
Cover, and refrigerate until serving.
Like many others,this is the salad of my childhood.Grew up on it.
Ingredients:
2 English cucumbers, sliced very thin
1/4-1/2 red onions or 1/4-1/2 white onion, diced
cherry tomatoes, halved (optional)
green beans, cooked until tender crisp (optional)
3 tablespoons salad oil
1 -2 tablespoon vinegar or 1 -2 tablespoon salata seasoned vinegar
1 pinch salt
fresh ground pepper, to taste
sugar, to taste (optional)
Place sliced cucumbers, chopped onions and other veggies if using in a large bowl.
In a small bowl, whisk salad oil, vinegar, salt and pepper together.
Pour dressing over cucumbers and mix well.
Adjust seasonings and add a bit of sugar if needed.
Ingredients:
2 English cucumbers, sliced very thin
1/4-1/2 red onions or 1/4-1/2 white onion, diced
cherry tomatoes, halved (optional)
green beans, cooked until tender crisp (optional)
3 tablespoons salad oil
1 -2 tablespoon vinegar or 1 -2 tablespoon salata seasoned vinegar
1 pinch salt
fresh ground pepper, to taste
sugar, to taste (optional)
Place sliced cucumbers, chopped onions and other veggies if using in a large bowl.
In a small bowl, whisk salad oil, vinegar, salt and pepper together.
Pour dressing over cucumbers and mix well.
Adjust seasonings and add a bit of sugar if needed.
If you're here via Zaar,then you probably know Sidney Mike. He gifted me with the Premium Membership and probably this got me more involved on the site. I was just so happy to be able to have my own cookbooks. I've been making some of his recipes over and over again. This is one of them and the sweetness of the carrot with the thyme it's a killer combo!
Ingredients:
1 large carrot, coarsely grated
1 large russet potato, peeled and grated coarsely
1 tablespoon unbleached white flour
1 large egg, lightly beaten (or equivalent egg substitute)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, combine all the ingredients.
Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
Fry until lightly browned on one side,about 3 minutes.
Turn over and fry on the other side another 3 minutes.
Drain on paper towels.
Serve warm.
Ingredients:
1 large carrot, coarsely grated
1 large russet potato, peeled and grated coarsely
1 tablespoon unbleached white flour
1 large egg, lightly beaten (or equivalent egg substitute)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, combine all the ingredients.
Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
Fry until lightly browned on one side,about 3 minutes.
Turn over and fry on the other side another 3 minutes.
Drain on paper towels.
Serve warm.
This is the way my mother would serve mashed potatoes.And we always cleared up the plate and so does my daughter,who won't touch mashed potatoes otherwise. No quantities listed here,use as much as you wish.
Ingredients:
onions,chopped,as many as you wish
salt,pepper
tomato paste
oil
Heat up the oil in a frying pan.
When browned add tomato paste and stir until incorporated.
Season with salt and pepper and use to top mashed potatoes.
It can be tried also without the tomato paste.
Ingredients:
onions,chopped,as many as you wish
salt,pepper
tomato paste
oil
Heat up the oil in a frying pan.
When browned add tomato paste and stir until incorporated.
Season with salt and pepper and use to top mashed potatoes.
It can be tried also without the tomato paste.
This is my dill loving husband's invention. He does like dill a lot and pretty soon he'll come up with something new. He's hillarious when he comes up with his dish and asks me to take photos. And I was worried he'd make fun of me for taking pictures of food.
Ingredients:
2-3 big potatoes,sliced
salt
pepper
oil
dried dill
Heat up the oven pan and add potatoes.
When starting to brown,season with salt and pepper and add dill.
Roast until browned and serve as a side dish.
Ingredients:
2-3 big potatoes,sliced
salt
pepper
oil
dried dill
Heat up the oven pan and add potatoes.
When starting to brown,season with salt and pepper and add dill.
Roast until browned and serve as a side dish.
I've tried Rita's recipe because I really liked the colour of her relish. I've adapted it a little,but I'm posting the original,in case you'll be tempted too. I left out the wasabi and ginger.
Ingredients:
Brine Soak
1 very large zucchini, 8 cups shredded zucchini
4 onions, 3 cups shredded
4 bell peppers, 3 cups shredded
3 green chili peppers, roasted
6 -8 cloves garlic, minced
1/2 cup canning salt
Vinegar Solution
3 cups vinegar
1 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon coriander seeds or 1 teaspoon celery seed
1 -2 teaspoon wasabi powder
1 teaspoon grated ginger
1 tablespoon chopped lemon basil or 1 tablespoon cilantro or 1 tablespoon culantro
Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute
Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.
Ingredients:
Brine Soak
1 very large zucchini, 8 cups shredded zucchini
4 onions, 3 cups shredded
4 bell peppers, 3 cups shredded
3 green chili peppers, roasted
6 -8 cloves garlic, minced
1/2 cup canning salt
Vinegar Solution
3 cups vinegar
1 1/2 cups sugar
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon coriander seeds or 1 teaspoon celery seed
1 -2 teaspoon wasabi powder
1 teaspoon grated ginger
1 tablespoon chopped lemon basil or 1 tablespoon cilantro or 1 tablespoon culantro
Place the Brine soak ingredients in a glass or stainless steel container. Sprinkle with canning salt and cover with cold water. Let stand for 1 hour or refrigerate overnight, rinse well and drain. Squeeze out excess water. You`ll have 4 cups of well packed veggies.
In a large heavy bottom pot prepare vinegar solution by adding all it`s ingredients bring to a boil then add the drained vegetables and simmer for 10 minute
Fill jars, leaving 1/4-inch head-space. Process pints for 10 minute in boiling-water canner.
1/2 medium cabbage, shredded
1/2 medium green pepper, shredded
1/2 small onion, shredded
2 medium carrots, shredded
1/4 cup vinegar
1/4 cup oil
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons mayonnaise
Place vegetables in large bowl. Set aside. In processing bowl Whisk vinegar, oil, sugar, salt, pepper and mayonnaise till smooth.
Pour over vegetables and toss.
Cover and refrigerate overnight stirring occasionally to blend flavours.
Vegetables can be shredded mechanically or manually.
8 hours are cooling time.
This is the master recipe that I use,most of the time I double it. Recipe belongs to winkki @ zaar.
Ingredients:
1 cup fine egg noodles, uncooked
1/4 cup butter or 1/4 cup margarine
2 1/2 cups water
1 cup long grain rice, uncooked
1 1/4 teaspoons salt
pepper
Break noodles into small (1") pieces.
Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
Add remaining ingredients.
Bring to boil, stirring a few times; reduce heat.
Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
Cover and let steam 5-10 min.
Garnish with snipped parsley if desired.
Ingredients:
1 cup fine egg noodles, uncooked
1/4 cup butter or 1/4 cup margarine
2 1/2 cups water
1 cup long grain rice, uncooked
1 1/4 teaspoons salt
pepper
Break noodles into small (1") pieces.
Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
Add remaining ingredients.
Bring to boil, stirring a few times; reduce heat.
Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
Cover and let steam 5-10 min.
Garnish with snipped parsley if desired.
I totally love these pickles. Second year in a row that I'm making them and even little's little likes them. I've been storing them over the winter in plastic containers in the refrigerator and they were still as crunchy. Great gifts too!
Ingredients:
fresh dill, heads & stems bug-free
garlic clove
cucumber, washed & scrubbed
1 cup white vinegar
1/2 cup salt, scant
In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
Add vinegar and salt to the top of the jar; fill with cold tap water.
Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
Give the jar a few good shakes to distribute the salt.
Set in a sunny spot outside for four days; mark the calendar with the "due date." Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
Chill and eat.
Ingredients:
fresh dill, heads & stems bug-free
garlic clove
cucumber, washed & scrubbed
1 cup white vinegar
1/2 cup salt, scant
In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
Add vinegar and salt to the top of the jar; fill with cold tap water.
Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
Give the jar a few good shakes to distribute the salt.
Set in a sunny spot outside for four days; mark the calendar with the "due date." Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
Chill and eat.
We just love these! If I don't have the time to fry them I just pop them into the oven. I have a really good baking pan and nothing sticks to it.
by Karen67
Ingredients:
2 large russet potatoes,shredded
1/2 onion,shredded
2 eggs
1/4 cup flour
1 teaspoon salt
canola oil or vegetable oil
Mix all the ingredients,except oil in a food processor.
Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
Drop potato mixture into hot oil in frying pan.
Flip over when bottom is browned, then smash down to flatten into a pancake. Fry on 2nd side until brown.
Drain on paper towels and then transfer to a cookie sheet in a single layer.10Repeat until all of the latkas are done.
At this point, the latkas can be frozen and placed in a freezer bag or can be refrigerated to be served within 24 hours.
by Karen67
Ingredients:
2 large russet potatoes,shredded
1/2 onion,shredded
2 eggs
1/4 cup flour
1 teaspoon salt
canola oil or vegetable oil
Mix all the ingredients,except oil in a food processor.
Heat 2 tbsp oil over medium-high in skillet (use multiple skillets to speed up the time to cook).
Using a slotted spoon, scoop about 1/3-1/2 cup of potato mixture into spoon, allowing excess liquid to drain back into the bowl.
Drop potato mixture into hot oil in frying pan.
Flip over when bottom is browned, then smash down to flatten into a pancake. Fry on 2nd side until brown.
Drain on paper towels and then transfer to a cookie sheet in a single layer.10Repeat until all of the latkas are done.
At this point, the latkas can be frozen and placed in a freezer bag or can be refrigerated to be served within 24 hours.
Trust me,you'll love these!
Ingredients:
1 1/2 lbs carrots
1 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons finely chopped fresh rosemary
1 pinch pepper
Heat oven to 425 degrees F. Line a shallow pan with foil.
Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
In a mixing bowl, combine the carrot sticks, olive oil, rosemary, salt and pepper. Stir until all are evenly coated.
Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
Serve hot or at room temperature.
Ingredients:
1 1/2 lbs carrots
1 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons finely chopped fresh rosemary
1 pinch pepper
Heat oven to 425 degrees F. Line a shallow pan with foil.
Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
In a mixing bowl, combine the carrot sticks, olive oil, rosemary, salt and pepper. Stir until all are evenly coated.
Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
Serve hot or at room temperature.
