Green Beans with Tomatoes

Serves 4-6

Ingredients:

1lb fresh green beans

3tbsp olive oil

1 medium onion, preferably red, very finely sliced

12oz plum tomatoes, fresh or canned, peeled and finely chopped

(We just used a small can of whole tomatoes)

½ cup water

Salt and freshly ground pepper

5-6 leaves of fresh basil torn into pieces

Preparation:

Snap or cut the stem ends off the beans, and wash well in plenty of cold water. Drain.

Heat the oil in a large frying pan with a cover. Add the onion slices and cook until soft, 5-6 minutes. Add
the tomatoes and cook over moderate heat until they soften, about 6-8 minutes. Stir in water. Season
with salt and pepper, and add the basil. Stir in the beans, turning them in the pan to coat with the sauce.
Cover the pan, and cook over moderate heat until tender, about 15-20 minutes. Stir occasionally, and
add a little more water if the sauce dries out too much. Serve hot or cold. (We had them hot.)
Chicken with Sundried Tomato cream sauce

Serves 4

Ingredients

 4 boneless skinless chicken breast halves (1 1/2 pound total)

 1 tablespoon olive oil
 4 garlic cloves, minced
 1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
 3/4 teaspoon dried hot red pepper flakes
 1/4 cup dry white wine
 3/4 cup chicken broth
 1/4 cup heavy cream
 1/4 cup thinly sliced fresh basil

Preparation:

Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over
moderately high heat until hot but not smoking, then brown chicken, turning once, about 6
minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.

Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale
golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by
half, about 1 minute. Add chicken broth and bring to a boil, covered.

Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just
cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely
covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a
simmer.

Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion
blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when
blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt
and pepper.

Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

(The chicken will have to be cooked longer depending on thick your pieces are)

(This recipe is good with pasta as well.)

Read More http://www.epicurious.com/recipes/food/views/Chicken-with-Sun-Dried-Tomato-Cream-

Sauce-107198#ixzz1EJyew3zs
Fire Roasted Tomato Basil Bisque Recipe

Ingredients

1 – 28 oz can tomato sauce

2 – 14 oz cans fire roasted tomatoes (We used the ones with garlic (I think Hunt’s make them))
1 large bunch fresh basil, torn
1 quart chicken or vegetable stock (We used vegetable stock)
1/4 cup cornstarch
1/2 cup water
1 cup milk
3 tablespoon sugar
salt and pepper
1 clove garlic, finely chopped
1/2 medium onion, finely chopped
olive oil

Method

1. Preheat large soup pot. Drizzle with olive oil. Add onions. Sauté over medium heat until
translucent. Add garlic and sauté for just a minute more. Add tomato sauce, fire-roasted
tomatoes, vegetables stock, sugar to pot. Salt and pepper soup to taste.

2. Bring to a boil and reduce to a simmer. Simmer for 15 – 20 minutes. Combine 1/4 cup
cornstarch and 1/2 cup water in a small bowl. Mix to combine. Add to soup and bring to a
simmer. Soup will thicken. Add milk and basil. Heat through, but don’t boil again. Turn heat off
and serve.

From: http://blogs.babble.com/family-kitchen/2011/01/05/fire-roasted-tomato-basil-bisque/
Broccoli with Oil and Garlic

Serves 6

Ingredients:

2lbs fresh broccoli

6tbsp olive oil

2-3 cloves garlic finely chopped

Salt and freshly ground pepper

Preparation:

Wash the broccoli. Cut off any woody parts at the base of the stems. Use a small sharp knife to peel the
broccoli stems. Cut any very long or wide stocks in half.

Bring a large pan of water to a boil. Drop the broccoli into the pan of boiling water and blanch until just
tender, 5-6 minutes. Drain.

In a frying pan large enough to hold all the broccoli pieces, gently heat the oil with the garlic. When the
garlic is light golden (Do not let it brown or it will be bitter) add the broccoli, and cook over moderate
heat for 3-4 minutes, turning carefully to coat it with the hot oil. Season with salt and pepper. Serve hot
or cold.
Chicken with Peppers

Serves 4

Ingredients:

3lbs chicken, cut into serving pieces (We used boneless, skinless breasts)

3 large peppers, red, yellow, or green

6 tbsp olive oil

2 medium red onions, finely sliced

2 cloves garlic, finely chopped

Small piece of dried chili, crumbled (optional) (We skipped this)

½ cup white wine

Salt and freshly ground black pepper

2 tomatoes, fresh or canned, peeled and chopped

3tbsp chopped fresh parsley

Preparation:

Trim any fat off the chicken, and remove all excess skin. Wash the peppers. Prepare by cutting them in
half, scooping out the seeds, and cutting away the stem. Slice into strips.

Heat half the oil in a large heavy saucepan or casserole. Add the onion, and cook over low heat until
soft. Remove to a side dish. Add the remaining oil to the pan, raise the heat to moderate, add the
chicken and brown on all sides, 6-8 minutes. Return the onions to the pan, and add the garlic and dried
chili, if using.

Pour in the wine, and cook until it has reduced by half. Add the peppers and stir well to coat them with
the fats. Season. After 3-4 minutes, stir in the tomatoes. Lower the heat, cover the pan, and cook until
the peppers are soft, and the chicken is cooked, about 25-30 minutes. Stir occasionally. Stir in the
parsley and serve.
Zucchini with Sundried Tomatoes

Serves 6

Ingredients:

10 sundried tomatoes, dry or preserved in oil and drained

¾ cup warm water

6 tbsp olive oil

1 large onion, finely sliced

2 cloves garlic, finely chopped

2lb zucchini, cut into thin strips

Salt and freshly ground black pepper

Preparation:

Slice the tomatoes into thin strips. Place in a bowl with the warm water. Allow to stand for 20 minutes.

In a large frying pan or saucepan, heat the oil and stir in the onion. Cook over low heat until it softens
but does not brown.

Stir in the garlic and the zucchini. Cook for about 5 minutes, continuing to stir the mixture.

Stir in the tomatoes and their soaking liquid. Season with salt and pepper. Raise the heat slightly and
cook until the zucchini are just tender. Serve hot or cold.
Raspberry Chicken

Serves 4

Ingredients:

4 boneless skinless chicken breast halves

¼ tsp salt

¼ tsp pepper

½ cup seedless raspberry jam

2 tbsp balsamic vinegar

1tbsp reduced-sodium soy sauce

1/8 tsp crushed red pepper flakes

Preparation:

Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken
over medium heat for 5-7 minutes on each side or a meat thermometer reads 170 degrees.

Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is
reduced to ½ cup. Serve with chicken.
Peasant Peppers

5 servings

Ingredients:

3 large green peppers, thinly sliced

3 large sweet red peppers, thinly sliced

2 tbsp olive oil

1 ½ tsp salt

1 tsp pepper

½ cup soft bread crumbs

Preparation:

Place the peppers in 2 15 X 10 X 1 in baking pans. Drizzle with oil and sprinkle with salt and pepper; toss
to coat.

Bake at 400 degrees for 30-35minutes until tender and skins are slightly blackened. Sprinkle with bread
crumbs. Bake 15-20 minutes longer or lightly browned.

(Watch the peppers carefully, or at least check on them often, because we followed the times listed and
our peppers were very crispy, black but still tasted good.)
Beef Macaroni soup

Serves 5

Ingredients:

1lb ground beef

2 cups frozen mixed vegetables

1 can (14 ½ ounces) diced tomatoes, undrained

1 can (14 ½ ounces) beef broth

¼ tsp pepper

½ cup uncooked elbow macaroni

Preparation:

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in mixed vegetables,
tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10
minutes or until macaroni and vegetables are tender.