Prep Time: 5 mins Cook Time: 10 mins Servings: Yield: 16 servingsSource: skinnytaste.com
1/2 tsp olive oil
4 garlic cloves, minced
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)
1 tsp Mexican hot chili powder, or more to taste
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper, to taste
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
1, 28-ounce canned tomatoes, puréed or hand crushed
4 tablespoons unsalted butter
1 medium yellow onion, peeled, halved
1 pound dried pasta of your choice, but for extra saucy goodness 8oz. fills the bill
Parmesan cheese, for serving
Simply toss the tomatoes, butter and onion in a saucepan over medium low heat. Season with salt and bring to a steady simmer. Allow the sauce to simmer for 45 minutes. Stir occasionally, making sure to scrape the sides of the pot. Adjust the seasoning and remove the onion (although I’m told it’s pretty delicious in its own right.)
Boil the pasta according to the package instructions, drain and toss the pasta into the hot sauce. Keep tossing until every strand is well coated. Serve among two warm bowls and scatter with Parmesan cheese.
You know the drill. Orchids are irresistibly gorgeous and yet, you kill them off in record time.
I’m good with houseplants too, so it’s a double embarrassment. It wasn’t until I noted a friend’s post on Facebook. She was showing the progression of NEW growth. The blooms lasted so long I just assumed the Orchid was a goner when they dropped.
The gal that looks after our home when we travel south, had left the bare plant in our east facing kitchen window. When we returned those weeks later I recognized the signs of life. THRILLED. I’ve since gone through two more cycles of blooms dropping, followed by new growth.
I thought I might not be the only one whose orchids were winding up in the compost heap, so I decided to write this post.
Wash beans well, then cover with 6 cups warm water. Let stand overnight. Next day pour beans and water in which they were soaked into a large saucepan.
Combine all ingredients except tomatoes and green onion tops. These two ingredients may be omitted, but they add much color to the dish. Add them the last 10 minutes to retain color. Cook soup in a covered saucepan slowly about 3 hours or until beans are very soft. When done, taste and season further if necessary. If soup appears too thick toward end, add a little water or stock. If it appears too thin, cook uncovered a few minutes. Add tomatoes and onions last 10 minutes, and cook slowly uncovered.
Can easily double the amount of soup made by duplicating all ingredients EXCEPT for the ham bone 🙂
Hit Saute and add the oil to the pot, swirling to coat the bottom. When it’s shimmering, add the beef and brown it well, breaking it up with a spoon. Drain off excess fat and add the onions. Continue sauteing for a couple of minutes.
Add the water and thoroughly deglaze the pan: scrape every bit of the brown off the bottom into the water. Hit Cancel and add all other ingredients.
Close the lid and make sure the valve is set to Sealing. Hit Pressure Cook (or Manual) and adjust the time using the + and – buttons to 24 minutes. When it beeps that it’s done, flip the valve to Venting for a quick release. When the pin drops, open the pot.
Remove the bay leaf and taste and add salt and pepper to taste. This is one of those “even better the second day” recipes. And it freezes beautifully.