Crockpot Chili

 Ingredients

 

Servings:people

• 2 lb lean Ground Beef, (85/15 fat content)
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 Tbsp chili powder
• 2 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp fine sea salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 15 oz can kidney beans, drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 15 oz tomato sauce

Instructions

• Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.
• Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt* and pepper. Cook another 30 seconds, stirring constantly. Transfer to a 6 Qt slow cooker.
• Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.Natasha's kitchen

Cucumber, Onion, and Tomato Salad (from Ina Garten)

 3 Tomatoes

3 Cucumbers

1 Onion

1/2 c. vinegar

1 t. cracked pepper

2 T. sugar

2 t. salt

1 c. water

1/4 olive oil  mix well.... Let chill for 1-2 hours Or make it a day ahead, and it will take on even more flavor.   

Rigatoni (with Kirkland Organic Tomato Paste)

2 T. Kirkland Signature Extra Virgin Olive Oil
1 yellow onion, diced
4 garlic cloves, peeled
1 can (6 oz) Kirkland Signature Organic Tomato Paste
1/2 t. crushed red pepper
3/4 c. heavy cream|
1 lb. rigatoni
4 oz. Parmesan cheese, grated

Fill a large pot with water, add salt and bring to a boil

Heat oil in a Dutch oven.  Add onion and garlic, cook for 5 minutes, stirring constantly.  Add tomato paste and red pepper.  Cook for 5 minutes, stirring constantly, until paste browns slightly.  Slowly add 1/4 c. boiling water and cream, stirring constantly, until a smooth sauce forms.  Remove from heat.

Add rigatoni to the pot of boiling water and cook until al dente.

Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat.  Add half of the Parmesan cheese and stir.

Alfredo sauce

 2 T. butter
1 T. minced garlic
1 T. flour
3/4 c. half and half
1/3 c. parmesan cheese
1/3 c. parsley

Melt butter, saute garlic for l minute.  Remove from heat and add flour.  Remove from heat, add flour, return to heat.  Gradually add milk and stir in cheese and parsley until thick.  Salt and pepper to taste.  

Salsa from Sheila

23-25 tomatoes - medium, blanche and peel -- squeeze out some of the juice
3 large walla walla sweet onions
2 large green peppers
2 large red peppers
1 jalapeno
1 c. white vinegar
4 t. pepper
4 t. garlic salt
4 t. salt
3 T. cornstarch (mix with a little cold water)
1-12 oz. can tomato paste

Cook in large pot approximately 20 minutes or until soft.  Put in food processor and blend.  Put in bottles and process.  

SPICED TOMATO JUICE

5 cups tomato juice

 6 T. brown sugar

 6 whole cloves

 2 sticks cinnamon

 4 slices lemon

 Combine all ingredients and bring to a boil. Simmer 5 minutes and strain. Chill

MB's Spaghetti Sauce

 Ingredients:

45 oz can tomatoes (if you use FRESH tomatoes, must place in boiling water & peel off skin before mashing)

28 oz can tomato puree

12 oz can tomato paste

1 Tablespoon dried oregano

1 Tablespoon dried basil

2 bay leaves

1 Tablespoon dried parsley

1 cup sugar (if using FRESH tomatoes, must add 2-3 cups sugar to cut acidic taste)

1 pound 8 links Italian sausage (I buy mild italian sausage at Costco)

2 cloves garlic

1 large Vadalia onion, diced

1 large green pepper, diced

2 Tablespoons olive oil

 

Directions: Add olive oil to deep skillet. Add chopped fresh veggies. Cook until tender--about 5 minutes. Add sausage and cook all the way through. As it's cooking, mash it up with wooden spoon. When cooked, drain in large colander to cut grease. Spray slow cooker with Pam. Pour in sausage-veggie mixture. Add spices, sugar & ALL tomato products. Stir well. Cook for 1 hour on HIGH then turn to low for 5 more hours. Turn off slow cooker & let sauce cool. Serve immediately over homemade fettuccine or linguine garnished with Parmesan with tossed salad & crusty bread. What you don't use can be ladeled into freezer containers to pull out for other pasta meals throughout the month--like lasagna, cannelloni, tortellini, etc.

Bruschetta

 

Bruschetta with Tomato and Basil Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: Makes 24 small slices, serves 6-10 as an appetizer

Use any flavorful, ripe tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them.

Ingredients

• 6 or 7 ripe tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, thinly sliced* or chopped
• 3/4 teaspoon sea salt, more or less to taste
• 1/2 teaspoon freshly ground black pepper, more or less to taste

• 1 baguette French bread or similar Italian bread
• 1/4 cup (60 ml) olive oil

*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.https://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/#recipe10566

Salsa Gwen Krumperman

2 1/2 c. tomatoes
1 can chopped green chilies 4 oz
2 T El Pato Sauce (or Macayo Taco Sauce
2 T. minced onion
2 T vinegar
1/2 t sugar
1/2 t. salt
1/4 t. celery salt
1/4 t. pepper

Blanch tomatoes for 20 seconds.  Peel and cut tomatoes measure and set aside.  In blender, put vinegar, El Pato Sauce and spices and blend quickly.  Add prepared tomatoes and green chilies, and "pulse" the blender until the tomatoes are the size of chunks desired.  Pour into jars or contains and refrigerate.

Marinara Sauce

2 (28-oz.) cans whole tomatoes in juice
1 bunch of fresh basil, stemmed
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 t. dried oregano
1 t. sugar
salt and freshly ground pepper

In a blender, puree the tomatoes with their juice and the basil until almost smooth.  Set the tomato puree aside.

Heat the oil in a large, heavy saucepan over medium heat.  Add the onions and garlic and saute until very tender, about 12 minutes.  Stir in the tomato puree, oregano and sugar.  Bring to a simmer over med-high heat.  Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes.  Season the sauce to taste with salt and pepper.  Makes 1/1/2 quarts

Adapted from Giada's Family Dinners by Giada de Laurentiis (Clarkson Potter Publishers, 2006) by Williams-Sonoma

Tomato Basil Bisque

  

1/2 cup butter 2 onions, finely chopped 2 stalks celery, finely chopped 2 carrots, finely chopped 5 cloves garlic, minced 1/3 c. all-purpose flour

1 can tomato paste 8 cups chicken broth 2 (14.5 ounce) cans fire roasted diced tomatoes 1 or 2 cans Campbell's tomato soup 3 tablespoons white sugar 1 1/2 tablespoons basil 1/4 teaspoon ground nutmeg 1/2 to 1 cup heavy cream salt and black pepper to taste

1.	Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
2.	Stir in the tomato paste, tomato soup, chicken broth, tomatoes, sugar, basil, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
3.	Cool slightly and blend or use a stick blender and puree in pan.
4.	Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving

   

Sandy's Salsa -- Sheila

16 tomatoes, peeled and quartered
2. cups white vinegar
6 t. salt
6 t. garlic salt
4 t. black pepper
4 T. corn starch
12 oz. can tomato paste
2 green pepper
2 red peppers
1 jalapeno pepper, mild
4 large onions

Chop everything.  Cook in pot until veggies are soft.  Blend for a few seconds in blender.  Pour into jars and cold pack for 20 minutes to seal

Link to a yummy Turkey Vegetable Soup

Turkey Vegetable Soup

Vegetarian Chili (Official 5 A Day Recipe)

 For more 5 A Day Recipes check out http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx or
 http://www.cdphe.state.co.us/pp/copan/5-a-day/5adayrecipes.html#Main%20Dishes

This is chili is yummy.  If you want to add a little ground meat, just brown at the beginning.  You can also use dry beans that you have soaked and cooked until almost tender.  Then, I cook it for a couple of hours on low heat.

1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper chopped
1 green pepper, chopped
2 fresh or canned Galapago, finely chopped (optional)
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28 oz. can low salt tomatoes, chopped (reserve juice)
1/2 t. salt
1/2 t. freshly ground pepper
2 T. cilanro, finaly chopped, (optional)

In large non-reactive soup kettle warm the oil over low heat.  Add the onions, carrot, garlic, and red and green peppers.  Cover the kettle and cook the vegetables until they are very soft, about 10 minutes.  Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally.  Add the beans and the tomatoes and their juice.  Increase the heat to medium and bring the chili to a simmer.  Adjust the heat to maintain a simmer and let the chill cook for 20 minutes.  Stir in the salt, pepper, and cilantro and serve.  Makes 4 servings.