Tag Archives: Tomato

Tomato Carrot Soup with Basil

Soup is such a great thing to eat on a cold winter day. Like this Tomato Carrot Soup with Basil. Although, I have to admit, it’s also good in the summer made with fresh tomatoes. But during the winter you can use canned diced tomatoes and I think it tastes just as good.

I’ve been having lots of soup lately, because it is cold and because I’ve been getting over a nasty bout of bronchitis, which I had over most of the holidays. I was disappointed at not being able to post more holiday recipes, but just didn’t have much energy to cook or do much else!

So I thought this would be a good time to post a soup recipe–most people love a good bowl of soup in the winter and this is so good for you. It has a good variety of veggies in it–carrots, celery and onion–all blended to a smooth consistency. Garlic and basil also add to the flavor. It makes a great meal with some crusty bread. Or serve it before a main course for dinner.

TOMATO CARROT SOUP WITH BASIL by NancyC

Makes about 4 servings

  • 1 Tablespoon olive oil
  • 2 medium carrots, shredded
  • 2 stalks celery, finely chopped
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 1 cup water
  •  2 pounds fresh tomatoes, seeded and diced (or 2 [14.5-ounce] cans diced tomatoes)
  • 1/2 cup chopped fresh basil or 2 Tablespoons dried basil, crushed
  • 1 teaspoon salt
  • 1 Tablespoon balsamic vinegar

In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium-low heat for 10 minutes, stirring occasionally. Add half of the tomatoes and cook an additional 5 minutes.

Transfer mixture, in 2 batches, to a blender or food processor and add 1/2 cup water to each batch. Cover and blend until smooth, then return mixture to saucepan.

Stir in the salt, half of the basil, and the remaining tomatoes. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Stir in the remaining basil and balsamic vinegar and heat an additional 5 minutes. Serve immediately.

If you are a fan of tomato soup, you’ll want to try this sometime! I love trying out new versions of tomato soup. Do you have a favorite tomato soup recipe?

Sharing at Friday FeaturesThursday Favorite ThingsFull Plate ThursdayInspire Me MondayHappiness is HomemadeMeal Plan Monday.

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Avocado Mash with Tomato and Cucumber

It’s nice to have something simple and healthy to eat in the summer. Something a little lighter that doesn’t take too much effort so you can spend more of your time enjoying other fun summer things, especially since there’s not much of summer left!

This is a super-easy sandwich I love and if you have a garden and are growing your own tomatoes and cucumbers, it’s the perfect thing to use them in! All you need are half of an avocado, a little lemon juice, a slice of tomato and some cucumber slices…and a little dash of sea salt. It makes a great summer lunch if you like to eat light during the hot weather!

AVOCADO MASH WITH TOMATO AND CUCUMBER by NancyC

Makes 1 open-faced sandwich

  • 1 slice of your favorite bread (I used a whole grain bread slice)
  • 1/2 of a large avocado
  • 1/2 teaspoon lemon juice
  • 6 cucumber slices (from a medium-size cucumber)
  • 1 tomato slice (from a large tomato)
  • dash of sea salt, if desired

In a small bowl, mash the avocado half with the lemon juice until creamy and spread evenly on the slice of bread. Over this, arrange 3 cucumber slices in a row on the upper top third of the bread slice. Cut the tomato slice in half and arrange the two halves next to each other in the middle third of the bread slice, slightly overlapping the cucumber slices. Arrange the last 3 cucumber slices in the bottom third area of the bread, slightly overlapping the tomato slices. Add a sprinkle of sea salt, if desired over the cucumber and tomato slices. Serve immediately.

When the weather gets hot and humid, I hate to turn my oven on. So I make lots of sandwiches and salads! What do you like making when it’s too hot to bake?

Sharing at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.

Texas Caviar

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The Super Bowl is just about here and if you’re planning on watching the game, you’re probably deciding on what kind of snacks you want to make. If you’re still looking for ideas, this Texas Caviar is a great recipe to try! Some people also call this Cowboy Caviar. I’ve seen lots of variations on this dip and decided to come up with my own version. Most recipes you’ll see have black beans, black-eyed peas or pinto beans, corn, tomatoes, bell pepper, and onion. I like adding chopped green chiles and avocado to mine. And olives–don’t forget the olives! It’s actually quite a healthy mix of veggies and beans. I used canned diced tomatoes, but you can dice up some fresh ones, and you can use fresh or frozen corn instead of canned. And it tastes great! Serve it with those scoop-style chips and enjoy every bite!

TEXAS CAVIAR by NancyC

Makes 6-8 servings

  • 1 small red onion (or 1/2 large), finely chopped
  • 1 green bell pepper, finely chopped
  • 1 to 2 cloves minced garlic
  • 1 (15-ounce) can diced tomatoes, drained (or use an equivalent amount of fresh tomatoes)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce can black-eyed peas, rinsed and drained
  • 1 (15-ounce) can whole kernel corn, drained (or use a 10-ounce bag of frozen corn, thawed)
  • 1/2 cup sliced black olives (I used sliced Kalamata olives)
  • 1 (4-ounce) can chopped green chiles (or use fresh)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2/3 cup Italian salad dressing (regular or light)
  • 1 large avocado, cut into small chunks
  • 1/2 cup chopped fresh cilantro

Mix all ingredients, except for the Italian salad dressing, cilantro, and avocado in a large bowl, blending so all ingredients are distributed evenly.

Add the Italian dressing; toss well so all ingredients are coated with dressing.

Cover and chill in the refrigerator for about 2 hours. Then toss with chopped fresh cilantro and avocado.

Put mixture into a large serving bowl or several smaller bowls and serve with tortilla chips.

When it comes to watching the Super Bowl, I have to admit I actually enjoy the commercials the most! I like going to sports games, but watching them on TV just doesn’t hold my interest. What do you like best–the game or the commercials?

Linked to Inspire Me Monday at Create with Joy.

Cheeseburger Taco

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We all know tacos are made with ground beef, lettuce, tomato, cheese, salsa, and maybe some sour cream on top, right? Well, apparently there is a taco revolution going on, and the traditional taco has been DownloadedFilereinvented for breakfast, lunch, and dinner. I found all this out when I got a review copy of  The Taco Revolution by Brandon Schulz. Now you can make Mac and Cheese Tacos, Reuben Tacos, Greek Tacos, Roasted Vegetable Tacos, Southwestern Omelet Tacos, Pepperoni Pizza Tacos…just about any kind of taco you can think of! The many colorful recipe photos in the book will make you crave tacos in the worst way! The recipes are simple and easy to put together, and you’ll find lots of great ideas for summertime meals.

I thought I’d try the Cheeseburger Taco–it’s been awhile since I’ve had a cheeseburger. But I used those veggie crumbles in place of ground beef, so for those of you on vegetarian diets, this tastes great with a meatless substitute. This taco also has cheese, lettuce, tomato, red onion, and relish for a great cheeseburger taste!

CHEESEBURGER TACO from The Taco Revolution

Makes 6 tacos

  • 1 pound ground beef (or substitute veggie crumbles for a vegetarian version)
  • 1 cup shredded cheddar cheese, divided (I used a Fiesta/Mexican blend of shredded cheese)
  • 1 1/2 cups torn lettuce (large pieces)
  • 1 plum tomato, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup relish
  • Additional shredded cheese, for topping
  • Tortillas (I used 6″ multigrain tortillas)

Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Add cheese and cook 1 more minute, mixing constantly, until fully melted.

Top a tortilla with lettuce, tomato, and red onion, Add cheesy ground beef mixture and top with relish and a sprinkling of shredded cheese.

These tacos were a lot easier to eat and less messy than I thought they would be–after you put all the ingredients on your tortillas, you just fold them over and eat! I really liked this taco–I thought it tasted great and it was super easy to make! Do you make tacos often? Have you tried making any unique taco recipes?

Linked to Wow Us Wednesday, Thursday Favorite Things, Full Plate Thursday, Nifty Thrifty Sunday, Inspire Me Monday.

Tennessee Cornbread Salad

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This Tennessee Cornbread Salad is a new favorite recipe of mine! I had heard of cornbread salad before, but never really thought about making it–after all, cornbread in a salad? I wasn’t sure what to think about that! Then Krusteaz sent me some of their mixes to try, one of which was Southern Cornbread. And they had a recipe on their site called Tennessee Cornbread Salad. It looked pretty good, so I decided to try it out. You don’t have to use a cornbread mix in this recipe–you can use your favorite homemade cornbread, too! I made a few changes to the recipe, using a little more crumbled cornbread, adding 1 cup of shredded cheddar cheese, and substituting turkey bacon for regular bacon. I thought this salad was so good! It really surpassed my expectations.

I was a little skeptical about the dressing–a mix of mayonnaise and sweet pickle juice–but it actually tastes great! I did make a little change to the dressing, substituting a small amount of plain Greek yogurt for the mayo. I also thought corn would be great in this, but didn’t have any to use at the time I was making the salad, so I listed it as an optional ingredient. ncTnCrnbrdSal1nm

I usually make cornbread from scratch, but a mix is convenient–especially when you’re making a recipe like this where you need to make the cornbread to use as an ingredient! It saves a little time, and this Krusteaz Southern Cornbread mix bakes up really nice and tastes like homemade. If you’re on the fence about making cornbread salad, I recommend trying this recipe out! I don’t think you’ll be disappointed!

TENNESSEE CORNBREAD SALAD adapted from Krusteaz

Makes 12 servings Dressing:

  • 1 cup mayonnaise (I used 3/4 cup light mayonnaise and 1/4 cup plain Greek yogurt)
  • 1/4 cup sweet pickle juice

Salad:

  • 4 cups crumbled, baked cornbread (I used Krusteaz Natural Southern Cornbread & Muffin Mix, 11.5 oz.)
  • 12 slices crisp cooked bacon, crumbled (I used turkey bacon)
  • 3 cups chopped tomatoes
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/2 cup chopped sweet pickles
  • 1 cup shredded Cheddar Cheese
  • Optional: 1 (15-ounce) can whole kernel corn, drained
  • Optional: some finely chopped celery and crumbled cornbread for garnish

For Dressing: Whisk together mayonnaise, yogurt, and pickle juice; set aside. For Salad: In large clear bowl, place half of the crumbled cornbread (2 cups). In separate bowl, combine remaining ingredients and spoon half of the mixture over the cornbread. Spread half of the dressing over the vegetables. Repeat layers. Instead of spreading the top layer of dressing over all the veggies, I heaped it in the center, as you can see in the photo. Then I added a little finely chopped celery and crumbled cornbread for a garnish. Chill 2-3 hours before serving. ncTnCnbrd3nm

I’m not sure why this is called TENNESSEE Cornbread Salad other than that it must be a popular way to make it in Tennessee. Are any of you from Tennessee and have you made cornbread salad this way before?

Some other recipes you can make with Krusteaz mixes include Easter Egg Shortbread Cookies, Lemon Raspberry Tart, and Cinnamon Rolls–great treats for Easter weekend!

Linked to Inspire Me Monday, Nifty Thrifty Tuesday, Full Plate Thursday, Favorite Things Thursday.
Miz Helen’s Country Cottage