The Food Brie Cooked and Baked

A record of every food cooked or baked in my kitchen in 2010

Archive for the ‘tomatoes’ Category

107. holiday tortellini soup

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Recipe source: Taste of Home

Mmmmm … This is a delicious soup recipe, and it’s super easy to throw together. I made this last year on Christmas Eve, and BP requested it again.

It tastes wonderful on a cold December evening. With pasta, cheese, tomatoes and bacon, you really can’t go wrong.


holiday tortellini soup


Written by louise914

December 7, 2010 at 6:46 pm

100. Colleen’s slow cooker jambalaya

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Recipe source:

I do not know Colleen, but she makes a mean jambalaya.

This was very good, but mine was definitely too spicy – the kind of spicy that makes your nostrils burn when you smell it.

Next time, I’ll choose a milder sausage and cut down on the cayenne pepper.


Colleen's slow cooker jambalaya

Written by louise914

October 29, 2010 at 8:32 pm

93. slow cooker chicken taco soup

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Recipe source:

Another good meal for a cool fall day.

I thought the flavor of the beer came through too strong, so next time I might use half beer and half chicken broth, or all broth. (I had a bottle of beer in the refrigerator that my dad left there a while back, and I was tired of it taking up space. Neither BP nor I actually drink beer, so I was glad to get rid of it.)

taco soup

slow cooker chicken taco soup

Written by louise914

September 27, 2010 at 4:50 pm

89. taco soup

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Recipe source: Simple & Delicious, August/September 2010

(This recipe is very similar: I did not use onion or green onion.)

Minimal ingredients, one-pot cooking and quick = perfect weeknight supper.

This was really good. You could add more spice to it if that’s your style. Mine was fairly mild.

taco soup

taco soup

Written by louise914

September 9, 2010 at 5:54 pm

87. tomato basil soup

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Recipe source:

The other day, BP brought home a bushel basket full of Roma tomatoes from his garden. That is a lot of Romas.

We decided to make tomato soup with them – so that I could eat it for lunch during the winter. BP doesn’t eat tomato soup, at all. But I think he really wanted to use our new food grinder attachment for the KitchenAid stand mixer, so it was a good excuse for him to test it out for the first time.

food grinder and stand mixer

BP likes the new food grinder attachment

As you can see, he was thrilled with the results. Even I was impressed. Put your tomatoes in one end of this little gadget, and out from the other end comes a bowl of nice, smooth juiced tomatoes. The “guts” plop out from a little hole in the side. If we’d have had this when we made our spaghetti sauce, things would have gone much more quickly.

Anyways, I now have eight pints of tomato soup (plus more in freezer bags) waiting in the pantry!

tomato soup

tomato basil soup

Written by louise914

September 2, 2010 at 5:35 pm

Posted in basil, herbs, soup, tomatoes

86. beef and feta stuffed green peppers

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Recipe source: I have no idea

Ever since finding this recipe, I have never made traditional stuffed green peppers with rice. I don’t even remember where I got the recipe from, but it is the absolute best stuffed green pepper recipe I’ve ever tried. BP loves it, too.

Instead of rice, the peppers are filled with a mixture of ground beef, sausage, tomatoes, feta, Parmesan, mozzarella and some spices. Delicious.

I halve my peppers and lay them in a 9×13 dish, rather than actually trying to stuff them, which is why you can hardly see any of the green pepper in the photo. It’s buried.

stuffed peppers

beef and feta stuffed green peppers


1 tbsp. butter

4 green peppers

1-1/2 lbs. ground sirloin (I use ground chuck usually.)

1/2 lbs. ground sausage (hot or mild)

1 small white onion, diced

oregano, seasoned pepper and fennel seed (optional) to taste

6 Roma tomatoes, sliced

2 tsp. crushed garlic or 1/2 tsp. garlic powder

6 oz. fresh feta cheese, crumbled

1/2 c. grated Parmesan or Romano cheese

1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees F.

Spray casserole dish with non-stick spray. Cook ground sirloin and sausage at low-medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of the tomatoes. Simmer over low heat, approx. 20 minutes.

Cut off tops of peppers, remove inner seeds and membranes. Wash and dry. Fill peppers with meat mixture, alternating with a layer of feta and Parmesan cheeses. Place peppers into a casserole dish, side by side, adding remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers).

Add remaining mixture around the peppers and sprinkle all remaining feta and Parmesan cheeses on top. Add shredded mozzarella cheese.

Bake at 350 for approx. 30 minutes, or until browned and bubbly.

Written by louise914

September 2, 2010 at 5:23 pm

85. pasta primavera with Italian turkey sausage

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Recipe source:

If you have an abundance of summer garden produce at your disposal, then you really need to make this dish.

I stumbled upon this recipe a few years ago, and I’ve made it every summer since. It’s perfect for when you have a lot of vegetables ready to go in your garden. I generally follow the recipe almost exactly, but you could substitute in whatever vegetables are ripe in your yard.

This time, I found everything I needed in our garden except for the yellow squash, so I doubled the zucchini instead.

Also, the recipe calls for farfalle pasta, but I didn’t have any, so I used a box of rotini I had on the shelf.

pasta primavera

pasta primavera with Italian turkey sausage

Written by louise914

August 26, 2010 at 8:04 pm