• December 2017
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TILAPIA WITH TOMATO AND BALSAMIC CREAM PASTA

4 pieces tilapia fillet

Salt and pepper to taste

¼ teaspoon red pepper flakes

Olive oil

250 grams linguini;cooked

For Sauce:

1 can tomato chunks

3 cloves of garlic smashed

1 tbsp plus 2 tbsp olive oil

1 tbsp balsamic vinegar

1/3 cup heavy cream

Salt and pepper to taste

Procedure:

1.       Season fish with salt,pepper and pepper flakes. Set aside to marinade for 5 minutes.

2.       Coat a medium sauce pan with olive oil. Heat over medium high heat. Add fish, cook for about 3 minutes/side, set aside

3.       Add cooked noodles to the sauce pot. Heat noodles and cream sauce over high heat until it thickens.

4.       Remove from heat and top with fish, pour remaining tomato cream sauce over fish

For sauce:

1.       In a saucepot, combine tomatoes, garlic, 1 tbsp of olive oil and vinegar , mix until everything is evenly coated. Season with AJINOMOTO UMAMI

2.       Boil and simmer then serve with pasta and fish.

BASIL TOMATO SOUP

2 (28 ounces) cans crushed tomatoes

1 (14.5 ounces) can chicken broth

18 fresh basil leaves minced

1 teaspoon sugar

1 cup whipping cream

½ cup butter or margarine

DIRECTIONS:

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat, cover and simmer for 10minutes. Add basil and sugar. Reduce heat to low;stir in cream and butter. Cook until butter is melted.

 Tested:7/19/10 success

7/19/10- Used canned Hunt’s Tomatoes Puree

 

Easy Cream of Tomato Soup

Ingredients:

  • 4 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon (scant) ground black pepper
  • 2 cans (14.5 ounces each) diced tomatoes, undrained
  • chopped basil leaves or fresh grated Parmesan, optional

Preparation:

In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender. Stir flour into the vegetable mixture, stirring until well incorporated. Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil.Dice tomatoes smaller or puree in a blender or processor, if desired. Heat tomatoes in a separate saucepan then gradually add them to the first mixture, stirring constantly. If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.
Serves 6.

Simple Carrot Soup

1st try: June 25

1 medium onion, chopped

2 tbsp butter

2-1/2 cup chicken broth

1 pound carrots sliced

2 large potatoes peeled and cubed

1 1/2 cups milk

1/4 tsp salt

1/4 tsp pepper

shredded swiss cheese and minced fresh parsley

In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes;bring to a boil. Reduce heat; cover and simmer for 15-20minutes or until vegetables are tender. Remove from heat;cool slightly.

Transfer to a blender;cover and process until blended. Return to pan. Stir in the milk salt and pepper, heat through (do not boil) garnish w/ cheese and parsley if desired.

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