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Tomato and White Bean Soup Recipe

Tomato and White Bean Soup

Tomato and white bean soup is a hearty soup to have as the main course.

Ingredients

For the soup:

2 tablespoons olive oil
1 large onion, chopped
2 medium cloves garlic, thinly sliced
3 pounds plum (Roma) tomatoes, cut into 1-inch pieces and remove skins
1 15-ounce can cannellini beans, rinsed and drained
1 sprig fresh rosemary
4 cups water
6 tablespoons freshly grated Parmesan

garnish:

basil leaves, thinly sliced

Direction

In a large skillet, cook the onion and garlic until tender and translucent. Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until softened.

Add the tomatoes, rosemary, beans, water, salt, and pepper to the pot. Bring to a simmer and cook for 20 minutes, or until the tomatoes are very soft. Remove the rosemary sprig. Stir in the Parmesan.

Puree the soup until smooth with an immersion blender. Transfer the soup to a pot and taste. Add salt and pepper, if you like. Reheat over low heat until hot.

Just before serving, stir in the basil.

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Stewed Tomatoes Recipe

Stewed Tomatoes

For all of us that that garden, tomatoes are a staple. At the height of the season tomatoes will pile up. It is at this time you need to come up with new ideas. All quality excess tomatoes should be stewed and either frozen or canned for future use. Stewed tomatoes are important ingredients in many dishes.

Ingredients

10 tomatoes (plum or roma varieties are best since they have fewer seeds)
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon dried parsley

Directions

Bring a large pot of water to boil, plunge tomatoes in for 30 seconds. You should see the skins starting to separate from the meat. Remove the tomatoes with a slotted spoon or spider, plunge immediately in a pot of ice to stop the cooking.

Once cool, peel the tomatoes. Discard the skins. Dice the tomatoes up to desired size.

At this point you can cook your stewed tomatoes and eat, add other vegetables like bell peppers and cook until tender and then eat. Or you can package and freeze or can them using a hot water bath.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/

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Vegetarian Stuffed Tomatoes

Vegetarian Stuffed Tomatoes

For all of us that that garden, tomatoes are a staple. At the height of the season tomatoes will pile up. It is at this time you need to come up with new ideas. These vegetarian stuffed tomatoes can be easily cooked and be the main course in a “meatless” night.

Ingredients

6 medium tomatoes

STUFFING:

1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American, provolone or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Directions

Cut a thin slice off the top of each tomato and put to the side. You can use as a topping when you serve – or not. Scoop out pulp, leaving a 1/2″ shell. Invert onto paper towels to drain for about 1/2 hour.

Preheat your oven to 350° F. Mix stuffing ingredients together in a bowl. Flip tomatoes over and pat dry. Spoon the stuffing into the tomatoes; sprinkle with parsley.

Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake for 30 minutes or cook on grill until done. You can take the tops and place onto the tomatoes before you serve as a little extra.

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Green Bean Salad Recipe

Green Bean Salad

Green bean salad is easy and fast to make. It is a great side dish for a hot summer night’s dinner. It also will last several days in the refrigerator.

Ingredients

Kosher salt
1 pound slender green beans, ends trimmed
1 cup feta cheese crumbles
1 cup cherry tomatoes, sliced in half
2 tablespoons chopped red onion
1/2 cup slivered almonds
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large clove garlic, minced
Freshly ground black pepper

Directions

In a large pot add water and kosher salt and bring to a boil over high heat. Once boiling, add the green beans and cook for about 1 to 2 minutes. If you cook too long the beans will become limp and lose their color. When the beans are tender, remove them to a bowl of ice water to stop the cooking process. Drain them well and pat dry and place the beans in a large bowl. Combine the green beans with the feta cheese, tomatoes and red onions.

Toast the almonds in a small skillet until brown, 2 to 3 minutes. Remove to a plate.

Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.

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Green Beans with Rosemary & Orange

Green Beans with Rosemary & Orange

Green beans are a staple in our garden. As such we are always looking for new recipes to make. This green Green Beans with Rosemary & Orange recipe adds a nice side dish to hearty meats like beef and pork yet does not over power chicken.

Ingredients

1/2 cup water
1 clove garlic, finely chopped
2 lb fresh green beans
1 Large orange, peeled and cut into pieces
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon cornstarch
1/2 teaspoon salt
2 tablespoons butter

Directions

In 4-quart Dutch oven, heat water and garlic to boiling over medium-high heat. Add orange pieces and cook for a few minutes until orange breaks down. Add beans; cover and simmer over medium heat about 15 minutes or until tender. Drain if necessary.
2 In small bowl, stir together marmalade, rosemary, cornstarch and salt; stir into beans. Add butter. Heat to boiling over medium heat, stirring occasionally.

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Green Bean Casserole Recipe

Green Bean Casserole Recipe

Attached is a generic green bean casserole. You can modify your green bean casserole by adding different ingredients. Try adding crumbled bacon or diced pancetta. Try using panko breadcrumbs for added flavor. You can also go easy and fast – use a can of cream of mushroom soup in place of the cream cheese.

Ingredients

2 lb. fresh green beans, trimmed, cut crosswise in half
8 oz. Cream Cheese, softened
1/2 cup milk
1/4 tsp. black pepper
2 cloves garlic, minced, divided
1/2 cup Sliced Almonds
1/4 cup bread crumbs
2 Tbsp. melted butter

Directions

Preheat oven to 350ºF.
Blanch beans in boiling water 3 min. In a separate bowl, whisk cream cheese, milk, pepper and half the garlic in large bowl until blended.
Drain beans. Add to cream cheese mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
Combine remaining garlic with all remaining ingredients; sprinkle over bean mixture. Bake 30 min. or until beans are tender and crumb topping is golden brown.

 

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