Quick and Easy Salsa

This is a recipe I found at Central Market one day... it seriously tastes like restaurant salsa and is so incredibly easy! I've adjusted it a little to better suit my family's tastes and still play around with it each time I make it, but here is the basic recipe:

14 oz can whole peeled tomatoes
3-4 cloves garlic
2-4 tablespoons canned pickled jalapenos
1/2 - 3/4 cup (packed) fresh cilantro
1/4 sweet onion, rough chopped
2-3 green onions, rough chopped
salt & pepper

Put all ingredients in a blender and pulse until blended to desired consistency. Will keep in refrigerator up to 5 days.

Quick and Easy Spaghetti Sauce

I have a problem with jarred spaghetti sauce... too much sugar! Sometimes the sauce ends up tasting more like a dessert topping! I understand that the sugar cuts the acidity of the tomatoes, but I really think they are overdoing it. I have found that it is simply easier to make my own. This is a very flexible recipe - it can be easily changed to match your personal tastes or to use up whatever is languishing in the fridge. And best of all, you can easily make this in the time the pasta is cooking!

Heat olive oil in a large, deep skillet.

Add crushed garlic to your liking (I love garlic so I usually use 4-5 cloves) along with chopped veggies such as sweet or green bell peppers, chopped celery, or shredded carrots. (Most veggies will work here, so be brave if you have something that needs to be used up - I've used zucchini and was tempted to add beets the last time I made it. If you don't think your kids will go for it, just shred it and it pretty much disappears into the sauce.) You can also add crushed red pepper flakes here if you like a little kick to your sauce. Saute for a few minutes until the veggies begin to soften.

Add one 28-oz can crushed tomatoes (I like the Great Value brand from Walmart - no skins and not too many big chunks) and ~one teaspoon each of basil and oregano (I don't usually measure these - just taste as you go along, but remember that dried herbs need to simmer for a few minutes to release their flavor), one teaspoon of sugar (if you added carrots with the veggies, you probably won't need to add any sugar - taste first!), and salt and pepper to taste.

Just before serving mix in 1-2 cups finely chopped spinach (I run it through the food processor) to give a great pop of color to the sauce - and extra nutrition too!

Spanish Lentils

I have been searching for years for a lentil recipe that tastes like what we were served while missionaries in the Canary Islands. And I finally found this recipe over on smitten kitchen. Aaahhh... the lentils, the tomatoes, the carrots, the thyme - and to finish it off... a splash of good red wine vinegar. It tasted just as good as I remembered, although perhaps slightly healthier. If you want to make it really authentic, add sliced Spanish chorizo when you add the lentils.

(Note: Spanish chorizo is NOT the same as Mexican chorizo. Spanish chorizo is cured and sold like salami - you can usually find it at a gourmet grocery store like Whole Foods or Central Market.)

Tomato and Egg Curry

I got the idea for this delicious dish from our budget minded friends at Fun Foods and of course couldn't resist adding a few tweaks of my own. I wish I had remembered to take a picture earlier since our dinner plates looked much yummier than this tupperware that I put together for my hubby's lunch.
This is one of those recipes that relies on your tastebuds rather than measurements, but I'll try to approximate what I used.

2 cans diced tomatoes
1 can cannelini beans
1 tsp cornstarch
2 tsp Indian curry
1 tsp cinnamon
1/2 tsp turmeric

hard boiled eggs
brown rice

Combine tomatoes, beans, cornstarch and spices in saucepan over medium heat. Adjust spices to suit your tastes. Simmer for 10 minutes to allow flavors to blend. Serve over brown rice and sprinkle chopped hard-boiled egg over the top.

Once my kids got the first bite of this in their mouths (always something of a challenge), they thought it was great as well. My daughter cleaned her plate while my son couldn't "get past the tomatoes" at first. My brother also sauteed some yummy broccoli greens with ginger and sesame oil to serve alongside and it turned out to be the perfect accompaniment to the flavor of the curry.

Thanksgiving Dinner - Texas style

*Fully Cooked Mesquite smoked Brisket from HEB (just has to be heated)
*Cajun Roast Rabbit
*Sweet Potato Biscuits
*Macaroni and Cheese
*Herbed Broccoli & Tomatoes
*Smashed Potatoes (requested by Leah)
*Green Salad (spinach and arugula w/ persimmons, maple pecans, and manchego - simple balsalmic vinegar and olive oil dressing)
*Orange Ginger Pecan Cranberry Sauce
*Orange Fluff Salad
*Maple Pumpkin Pie
*Pecan Pie

Chicken Tangier

Skinless chicken breast of your choice, can be boneless (up to 8 pieces)

1 Tbsp oil

3/4 cup chopped onion

1 garlic clove, minced

1 - 15 oz. can diced tomatoes

1 - 15 oz. can tomato sauce

2 Tbsp chopped parsley

1 tsp salt

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground cumin

1/8 tsp ground turmeric

dash tabasco

2 whole cloves

Brown chicken in heated oil in a large frying pan with cover; set aside. Cook onions and garlic until soft. Add tomatoes and tomato sauce, parsley, salt, cinnamon, ginger, cumin, turmeric, Tabasco and cloves; stir to mix well. Add chicken back into pan in a single layer. Bring to boil; reduce heat to low and cook for 45 mins, turning chicken a couple of times. Uncover and cook 15 minutes longer or until sauce is slightly thickened. Sauce is excellent over brown or white rice. Be sure to remove the cloves before serving.

Tomato Soup

My daughter requested tomato soup for dinner today so I pulled out an old favorite that I haven't made in awhile. I actually got this recipe from my sister-in-law, whose mother is a wonder in the kitchen. I think this is a improvement on something they tasted in a restaurant once. The best part is that it's super easy!

2-12 oz cans tomato juice

2-14 oz cans diced tomatoes

1-8 oz package cream cheese

1 tsp Italian seasoning

salt and pepper, to taste

Heat the tomato juice and cream cheese over medium heat, stirring to break up the cream cheese and help it melt. If you're impatient like me, you can use an immersion blender to speed up the process once it's started melting. Add diced tomatoes and seasoning. Let simmer for 20 minutes. Serve with crusty bread.

Tomato Paella

I served a mission in Spain where paella is more work than it is worth, in my opinion. However, this paella is super easy and is probably my favorite way to cook luscious homegrown tomatoes during the summer. It's okay with grocery store tomatoes, but for the best flavor either grow your own or visit the farmer's market.