Thursday, October 1, 2009

Great Recipes for the Cooler Weather

Tomato Pie

• 4 – 5 tomatoes, peeled and sliced
• Pesto (you can buy or make it see recipe below)
• 1 (9-inch) pre-baked deep dish pie shell (I don’t use a pie shell)
• 1 cup grated mozzarella
• ½ cup parmesan cheese
• 8 slices provolone cheese
• Salt and pepper


Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, then pesto in pie shell, season with salt and pepper. Sprinkle parmesan cheese, mozzarella cheese and then place provolone cheese on top, and then start another layer with tomatoes. (Kind of layer like lasagna) ending with cheese on top.

Bake for 30 minutes or until lightly brown.
To serve; Let cool a little, cut into slices and serve warm.

Basil leaves
6 cloves garlic
¼ cup olive oil

I put basil leaves in my food processor (it takes a lot) and put in about 6 cloves of garlic (I like a lot of garlic you can use less if you like) and turn it on and drizzle in about ¼ cup of olive oil. Makes a great pesto that you can even freeze and take out a spoon at a time when you need it.

Mexican Soup

3 cans pinto beans
2 cans rotel
4 – 6 chicken breast (boiled- save broth)
½ - 1 lb pasta
2 Cups shredded cheese (Cheddar)
6 cloves fresh garlic (diced)

Boil chicken in about 8 – 10 cups water. Take chicken out of broth when fully cooked and dice. Pour beans, rotel and garlic into broth and bring to a boil. Add diced chicken to broth with other ingredients (except pasta)

Cook pasta in separate pot and drain. (This gives you an option if some people like me don’t eat pasta)

In a bowl put a scoop of pasta and add soup. Top with shredded cheese.



Taco Soup

4 chicken breast (boil in 8 – 10 cups of water and save broth)
2 packages of taco seasoning
2 cans pinto beans
1 can black beans
1 can rotel
1 can diced tomatoes
olive oil
2 large scallions (diced)
1 large sweet onion
4 cloves garlic (finely diced)
Cheese (your choice)
Fresh spinach (couple of handfuls)

Boil chicken until done. Take out of broth and dice.
In broth add taco seasoning and wish. Then add all canned ingredients (do not drain beans).

In a separate sauce pan sauté garlic, onions, whites of the scallions in olive oil. When finished add to the broth. Bring to a boil. Add diced chicken and the green part of the scallions. Add spinach stir until spinach is wilted.

Put into a bowl and top with cheese.

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