Tomato Red
|
|
Chef’n StemGem Strawberry Huller $7.95 The StemGem Strawberry Huller removes strawberry stems with ease! Simply insert, twist and remove. Great for making strawberry shortcake and fruit salad. Removes the stem and leaves the strawberry intact.Features:Unique design hulls strawberries effortlesslySimple-to-use push-button mechanismStainless steel clawFun strawberry design is easy to find in the drawer… |
|
|
Pure Komachi 2 Series 4-Inch Tomato/Cheese Knife $7.47 Start to finish, this smooth slicer makes the cut. The Shun PureKomachi2 cheese/tomato knife features an eye-catching, color-coded design to help you pick the right knife for the right job. A high-carbon stainless steel blade with nonstick coating delivers sharpness that doesn’t stick for smooth slicing every time. Limited lifetime warranty…. |
|
|
Felknor Ventures TT051112 Topsy Turvy Hot Pepper Planter $8.00 Grow Fiery Habaneros in Small Spaces. Great for patios and small spaces, the Felknor Venture TT051112 Topsy Turvy Hot Pepper Planter turns any sunlit space into a hanging garden. Place pepper plants (or strawberries!) in the seven port sides and add starter mix; it gravity-feeds water from the roots while sunlight warms the bag like a mini greenhouse. Reusable system; watering funnel included. 9″H… |
|
|
Live at Montreux $2.00 … |
|
|
Music Is My Business $9.88 VERY RARE 16 TRACK AUDIO CD printed in Holland by Tomato, featuring Roosevelt Sykes, piano, vocals, special guests; Johnny Shines, guitar, vocals; Louisiana Red, guitar vocals, and Sugar Blue, harmonica… |
|
|
King of the Hoboes, Vol. 1 Track listing: 1. Don’t Let The Stars Get In Your Eyes 2. Kawliga 3. Hey Good Lookin 4. I Can’t Help It If I’m Still In Love With You 5. T For Texas 6. Peace In The Valley 7. Red River Valley 8. San Antonio Rose 9. King Of The Road 10. Mule Train… |
|
|
AeroGarden 3-Pod Seed Kit The AeroGarden Gourmet Herb Seed Kit has 3 Pre-seeded Grow Pods with Genovese Basil, Chives, Dill, Mint, Oregano and Thyme. Grow pods fit all AeroGarden 6-Pod units. Kit includes plant nutrients for 4 months growth and a Tending and Harvesting Guide…. |
|
|
Rust-Oleum American Accents Spray, Satin, 12-Ounce … |
|
|
OPI Off With Her Red! Nail Lacquer HLA55 $2.97 OPI Off With Her Red! is a tomato red creme nail polish color. From the OPI Alice In Wonderland Collection, Spring 2010…. |
|
|
Yes to Tomatoes Body Butter $5.99 Balances and hydrates. Combines organic Tomatoes, Watermelon, Rooibos and Dead Sea Minerals.99.6% Natural Ingredients. Certified organic ingredients.Free of parabens, petroleum and SLSWe all need some balance in our lives. our delicious Lycopene-enriched body Butter provides deep, long lasting hydration, while maintaining the perfect pH balance for your skin.We’ve combined the natural anti-oxidant… |
Oven or Fire Roasted Red Pepper and Tomato Soup, Delicious by Chef Shelley Pogue
Ingredients you will need:
1.5 lbs of Red Peppers
l lb Fresh Tomatoes
1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Olive oil
Salt and Pepper T.T. = ( to taste )
Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.
You may also add heavy cream and a pinch of sugar for extra flavor if you don’t mind the calories.
This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch/time crunch.
About the Author
I am from Dallas, Texas and I moved to Austin, Texas in 2005 to attend Culinary School. I attended The Texas Culinary Academy 2005-2007 and graduated with an Associates of Applied Sciences. The program I attended is affiliated with The Le Cordon Bleu out of Paris, France. I learned a great deal cooking with my Gramdma Gracie in her kitchen. After many years of contemplating going to Culinary School I decided to make a change at the early age of 37. I learned you are not to old to make a life changing decision. I believe I was more receptive to learning the material and technique because it meant I was able to achieve a goal I had always wanted to. Now I want to be able to share some of the recipes I have created, and using on a daily basis. I was the Executive Chef at The Hills Fitness Center in Austin, Texas. I left after being the Executive Chef there for 1 year. I am not the research and development chef for Vertical Sales and Marketing, San Ramon, CA. I am also a personal chef and caterer in Austin, Texas, and working on developing a recipe and cook book.
Chicken with Red (Tomato) Sauce (Kokkinisto in Greek) (HD)