#Tomato Paste

[todayontumblr]

Wednesday, October 18.

A dog eating a tomato

The audacity of this chump. If ever you feel like you're stealing a living, like you should be contributing more to society, if the productivity guilt of late-stage capitalism gnaws away, insidiously, at the edges of your conscience, cast your mind back to this footage. Munching on the crop like he pays the bills.

A dog eating a tomato? A dog stealing a tomato? That is the question on everybody's lips this Wednesday, October 18.

[foodfuck]

vegan cauliflower vodka pasta · cook republic

[ponymov]

bitches hate me because i feed on the blood of Christ

[morethansalad]

Roasted Cauliflower & Curry Soup (Vegan)

[dinosaurwithablog]

Puerto Rican 🇵🇷 peasant food is the best food in the world, in my opinion. My grandma grew up in Puerto Rico. The family was very poor so they learned to take humble ingredients and transform them into a delightful and delectable dish. The red kidney beans were made by making a sofrito of onions, green peppers, garlic, tomato paste, salt, and pepper. You then add the beans that have been soaking in water overnight to the sofrito. After adjusting the seasoning, the beans cook on low heat until they are tender. You serve them over white rice. This dish is sooooooo delicious that I would choose it over steak and lobster any day. Puerto Rican 🇵🇷 peasant food is spectacular. These beans taste so good that I don't even miss the meat. They are high in protein. It's a very healthy and nutritious meal. It is inexpensive and it's fantastic. I, highly, recommend learning to make great rice and beans. I'm gonna have another bowl. Mmmmmmmm ❤️ 😍😋😋 thems good eats 😉😋

[shoku-and-awe]

Happy As a Yam - Vegan Sweet Potato Black Bean Enchiladas

[loveformybelly]

My go-to meal, simple and delicious! Rice and red curry with shiitake mushrooms, green beans, red bell peppers 😋

[certifiedceliac]

Caramelized Onion and Tomato Risotto (via Connoisseurus Veg)

[askwhatsforlunch]

Chilli, Pepper and Tomato Mussels

These Chilli, Pepper and Tomato Mussels, hot with home-grown chilli and fragrant with garden pepper, tomato and herbs, remind me of the delicious kūtai I ate when Ava took me to Gusto, one of her favorite restaurant (with a superb view!) in her hometown of Ngāmotu New Plymouth, back in March. Which mean, I shall definitely cook this dish for her next time we're together!

Ingredients (serves 1):

about 905 grams/2 pounds fresh mussels

120 grams/4 ounces unsalted butter

1 small onion

1 fluffy sprig fresh rosemary

half a dozen leaves Garden Sage 

2 bay leaves

1/2 tablespoon olive oil

1 garlic clove, minced

½ Garden Chilli Pepper 

¼ red Bell Pepper

1 heaped teaspoon tomato paste

1 large, ripe tomato, rinsed

4 sprigs Garden Chervil 

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

Wash mussels thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Remove the stringy beards from the shells as well. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a large heavy-bottomed pot, melt half of the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop the soft top of the rosemary sprig, keeping the bottom whole and Garden Sage. Add the chopped herbs and both bay leaves to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in mussels, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the mussels start to open.

Using a slotted spoon, lift mussels out of the pot and into a large bowl.

Strain leftover liquid through a fine mesh sieve, into  a bowl.

In the mussels pot, melt remaining butter with olive oil. Add garlic. Cook, stirring over medium-high heat, until just softened, 1 minute.

Finely chop Garden Chilli and Bell Pepper, and stir into the pot. Cook, until softened, a couple of minutes. Add tomato paste. Cook, 1 minute more.

Dice tomato, and stir into the pot, along with its juice.

Finely chop Chervil, and had half of it to the pot.

Return mussels to the pot, stirring well, coating in chilli and tomato sauce. Stir in Sauvignon Blanc. Pour about 1/3 cup strained liquid back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Chilli, Pepper and Tomato Mussels hot, topped with reserved Chervil, with toasted Sourdough and a glass of chilled Sauvignon Blanc. Bon appétit! 

[yasssss-food]

Đậu Hũ Sốt Cà (Vegan Vietnamese Fried Tofu with Tomatoes)

[foodfarrago]

bho kho: spicy vietnamese beef stew

[tilbageidanmark]

A bowl of sun dried tomatoes

[fieriframes]

[We're making Grandma's sauce. Hold on. People change, though, especially after they are dead. Tomato paste, tomato sauce, two cans of water in. Wait a second. When did the bird come into play?]

[amalgamasreal]

About Seethia and her Dad in Episode 15

So they dropped this after the fact because Bandai Sunrise likes to hurt us, this character right here?

We did get to see her dad last cour, in fact he was in a very VERY pivotal scene in episode 12.

YUP, they did that to us, and didn't even let us know unless we went looking for it.

[rubys-kitchen]

Mexican Rice

Makes: ~3 quarts

Ingredients

3 Tbsp vegetable oil

2 carrots, peeled and cut into rounds

1 green bell pepper, diced

1 red bell pepper, diced

1 small yellow onion, chopped (~ 1 cup)

3 garlic clove, minced

2 cup long-grain rice, rinsed and drained

2 Tbsp tomato paste

2 1/2 cup chicken broth

1 can (10 oz) fire roasted diced tomato with diced chilies

8 oz tomato sauce

1 Tbsp chili powder

1 tsp Kosher salt

3/4 tsp ground cumin

1/2 tsp dried oregano

Instructions

1. In a large saucepan over medium heat, heat oil. Add carrots, bell peppers, onion, and garlic. Cook, stirring frequently, until onions have become translucent, about 5 minutes.

2. Add rice and tomato paste. Cook, stirring, until grains are toasted, 2 to 3 minutes.

3. Pour in broth, diced tomatoes, and tomato sauce. Season with chili powder, salt, cumin, and oregano.

4. Bring to a boil. Cover and reduce heat to low. Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes.

5. Serve warm

[cosmosunserifi]

Bazen bir Salça konuşur benimle. Salça işte: )ciddiye almadım.