crushed tomatoes

Turkey {Or Chicken} And Brown Rice Soup

olive oil

(about 4 ounces) chopped onion or shallot

(about 6-8 ounces) diced carrots (about 2-3 large carrots)

chicken broth (I use low-sodium)

(about 3.5 to 5.5 ounces) long grain, jasmine or basmati brown rice

herbs

salt

black pepper

kale (about 3-4 ounces)

cooked, chopped turkey or chicken (about 12 ounces)

Parmesan cheese,

Turkey {or Chicken} and Brown Rice Soup

For the Instant Pot, using the saute function,...

For the Instant Pot, using the saute function, heat the olive oil. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper. Secure the lid. Select manual and dial up or down to 20 minutes.

When finished cooking, quick release the pressure (if...

When finished cooking, quick release the pressure (if liquid spurts through the valve, close the pressure valve, wait 10 minutes and try again). Open the lid and stir in the kale and turkey. Heat through (either using the Saute function or just letting the residual heat of the soup work it's magic; simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.

For the stove top, heat the olive oil...

For the stove top, heat the olive oil in a 5-quart or larger saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring constantly, for 2-3 minutes, until the vegetables start to soften. Add the chicken broth, crushed tomatoes, rice, herbs de provence, salt and pepper.

Bring the mixture to a simmer. Cover the...

Bring the mixture to a simmer. Cover the pot and cook for 40-45 minutes, stirring every once in a while, until the rice is tender. Uncover the pot and stir in the kale and turkey. Heat through (simmer longer for more tender kale). Season to taste with additional salt and pepper, if needed. Serve each serving of soup with a sprinkle of Parmesan cheese, if desired.

Best Baked Manicotti

no-boil lasagna noodles (see note)

(2 ounces) Parmesan cheese

(4 ounces) Parmesan cheese

mozzarella cheese

eggs,

table salt

parsley (or 2 teaspoons dried parsley)

basil

garlic,

red pepper flakes, optional

(28-ounces) diced tomatoes, undrained

(28-ounces) crushed tomatoes

Adjust oven rack to middle position and preheat...

Adjust oven rack to middle position and preheat oven to 375 degrees F.

For the sauce: heat oil, garlic, and pepper...

For the sauce: heat oil, garlic, and pepper flakes (if using) in large saucepan or skillet over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

For the filling: in a medium bowl, combine...

For the filling: in a medium bowl, combine ricotta, Parmesan cheese (1 cup), mozzarella cheese, eggs, salt, pepper, parsley and basil; set aside.

To assemble: pour 1-2 inches boiling water into...

To assemble: pour 1-2 inches boiling water into a 9X13-inch baking dish. Add the noodles one at a time, alternating directions so they don't stick. Let the noodles soak until soft enough to roll up, about 5 minutes. Separate the noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels or paper towels. Discard the water in the baking dish and dry the dish to use for assembling and baking the manicotti.

Spread 1 1/2 cups sauce on the bottom...

Spread 1 1/2 cups sauce on the bottom of the baking dish.

Dollop about 1/4 cup of the cheese mixture...

Dollop about 1/4 cup of the cheese mixture on the bottom short side of each noodle. You can either spread the mixture evenly over the bottom 3/4 of the noodle or keep it in a little mound. Roll up the noodle and filling into a tube shape and arrange in the baking dish seam side down. All 16 noodles should easily fit in the 9X13-inch dish.

Spread the remaining sauce evenly over the noodles...

Spread the remaining sauce evenly over the noodles so they are completely covered.

Cover the baking dish with aluminum foil. Bake...

Cover the baking dish with aluminum foil. Bake until the manicotti is bubbling, about 40 minutes. Remove the foil. Sprinkle the manicotti evenly with remaining 1/2 cup Parmesan cheese (add more, if desired). Bake, uncovered, until cheese is browned and bubbly, about 6-7 minutes.

Remove from the oven and let sit for...

Remove from the oven and let sit for 10-15 minutes before serving.

This&nbsp;Slow Cooker Chicken Tikka Masala is a delicious, healthy way to enjoy Indian cuisine, and it cooks all day on low so you can enjoy a tasty curry after a long day without all the legwork!

Slow Cooker Chicken Tikka Masala

tbsp butter

yellow onions, diced

chicken,

garlic

tbsp gingerroot, grated

brown sugar

tbsp garam masala

turmeric

tsp cumin

tsp chili powder

tsp salt

(796 milliliters) can crushed tomatoes

sour cream

cilantro,

Naan bread (optional)

water

basmati rice

butter

Add all ingredients except for sour cream, rice, cilantro and naan to slow cooker in the order they are listed above and cook on high for 3 hours, or on low for 6 hours.

Remove lid and stir in sour cream. Add rice to large bowls and top with chicken mixture, then garnish with cilantro and serve with naan (if desired). Serve and enjoy!

Add all ingredients to a rice cooker or on the stove top and cook according to package directions.

Basmati rice

https://www.youtube.com/watch?v=VJIuWEW4yt0

Slow Cooker Chicken Tikka Masala is a delicious, healthy way to enjoy Indian cuisine, and it cooks all day while you’re at work!

• 403 calories/6 freestyle points per serving! •

PRINT RECIPE: https://thegirlonbloor.com/slow-cooker-chicken-tikka-masala/

Made with just 10 ingredients in less than 30 minutes, this recipe will make pasta night a breeze!

Creamy Tomato Spinach Pasta

onion (finely chopped)

tomatoes

cream cheese (Kite Hill is my favorite)

oregano

salt & pepper

baby spinach

penne pasta (or pasta of choice)

Bring a large pot of salted water to a boil. Cook pasta as directed. Strain and set aside.

In a large skillet, warm the oil over medium heat. Add the onion and garlic then cook for about 3 minutes, until onion is translucent. Then add the spinach and cook until wilted.

To the skillet, add the crushed tomatoes and seasoning (oregano, basil, salt &amp; pepper). Reduce heat to a simmer. Add the cream cheese and stir until melted and evenly combined. 

Strain the pasta, add it back to the pot then pour the sauce over top. Stir until evenly coated. Serve warm with cashew parmesan and fresh basil (optional), and enjoy!

The Best Homemade Spaghetti Sauce

onion, chopped and divided

garlic, finely minced

beef turkey

red bell pepper, seeded,

(12-ounces) tomato paste

coarse, kosher salt

thyme

(14-ounces each) Italian-style diced tomatoes tomatoes

(28-ounces each) crushed tomatoes

beef stock or beef broth

bay leaves

balsamic vinegar

In a large pot, heat the olive oil...

In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.

Add beef, and cook, breaking into small pieces,...

Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.

In a blender or food processor, blend remaining...

In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.

Add the tomato paste, salt, pepper, oregano, basil...

Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.

Add diced tomatoes, crushed tomatoes, mushrooms (if using),...

Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.

Bring the sauce to a boil, and then...

Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

https://www.youtube.com/watch?v=GJVCZ5HYB54

The rich, delicious flavor of this homemade spaghetti sauce is nothing short of amazing! Tried-and-true, this spaghetti sauce recipe really is the best.

GET THE RECIPE: https://www.melskitchencafe.com/homemade-spaghetti-sauce-perfected/

The BEST Homemade Spaghetti Sauce

Shake up your breakfast (or dinner) rotation with a bowl of hearty, saucy goodness.

Japanese Shakshuka

For the Tofu Labneh:

tofu

red miso

For the Roast Kabocha Squash:

¼ medium (10 ounces) kabocha squash, seeded and flesh cut into ½-inch wedges

olive oil, divided

Kosher salt,

For the Shakshuka:

yellow onion, thinly sliced

garlic cloves,

unsalted butter

all-purpose flour

curry powder

harissa paste

cumin

Pomegranate seeds,

Parsley leaves,

milk bread,

How To Make A Rich and Spicy Japanese Curry Shakshuka

There's nothing quite as comforting as a big bowl of this soup on a cold winter night.

Chicken meatball soup

chicken mince

eggwhite

garlic cloves, finely grated

peeled,

tbs olive oil, plus extra to drizzle

1L (4 cups) chicken stock

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

This recipe is just about the tastiest thing you can do with a couple of hunks of white fish, says Matt.

This recipe is an edited extract from Matt Preston's book, The Simple Secrets To Cooking Everything Better (Pan Macmillan, $39.99). Available in stores and online.

Matt Preston's super easy fish puttanesca

Extra virgin olive oil

Salt flakes and black pepper

fish

baby fennel bulb, finely sliced (young fronds reserved)

½ red onion, sliced

cherry tomatoes, pierced

garlic cloves, smashed

(1 cup) crushed tomatoes

milliliters white wine

sugar

1½ tbs red wine vinegar

pitted kalamata olives

capers,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863101001&=domain=del

5348771529001-5981863101001

This 30 minute tomato orzo with balsamic broccolini is hearty, simple to make, and loaded with flavour from shallots, garlic, thyme, capers, and fresh tomatoes. Made almost entirely on the stovetop with quick cooking orzo pasta, this is a perfectly cozy weeknight vegan main.

30 Minute Tomato Orzo with Balsamic Broccolini

broccolini, tough ends trimmed

sea salt and ground black pepper,

shallot, finely diced ((about ¾ cup diced shallot))

thyme leaves, minced

capers, minced

yeast

½ teaspoon chili flakes,

cherry tomatoes, halved

orzo pasta

vegetable stock

unsweetened non-dairy cream ((see notes))

basil leaves, torn

vegan “parmesan”, for serving (optional)

balsamic glaze,

Preheat your oven to 425°F. If your broccolini stems are thick, cut them down the middle lengthwise. Transfer all trimmed broccolini to a baking sheet and toss with 1 tablespoon of olive oil, the balsamic vinegar, salt, and pepper. Spread the broccolini out into a single layer and roast for about 10-15 minutes, or until tender.

Start on the tomato orzo. In a deep skillet or braiser-style pot over medium heat, add the remaining olive oil. Add the shallot to the skillet and sauté until very soft and translucent, about 5 minutes. Add the thyme, capers, garlic, nutritional yeast, and chili flakes to the skillet and stir. Sauté until very fragrant, about 2 minutes.

Add the cherry tomatoes to the skillet and stir. Sauté until they start releasing juice and softening (you can speed this up by pressing down on them a bit with your stirring spoon), about 5 minutes. Season with salt and pepper. Add the orzo and stir.

Pour in the vegetable stock and non-dairy cream and stir.  Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot. Add more splashes of stock (or water) if necessary.

Check the orzo for seasoning and adjust if necessary. Stir in the fresh basil and serve with the broccolini on top and some vegan “parmesan” and balsamic glaze as garnish.

Vegan butternut minestrone is a cozy Fall spin on a classic soup. It&#039;s filled out with chickpeas, chard, hearty herbs, and whole grain pasta.

Top 17 crushed tomatoes recipes from across the web

The most viewed crushed tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turkey {Or Chicken} And Brown Rice ...

Best Baked Manicotti

Slow Cooker Chicken Tikka Masala

Creamy Tomato Spinach Pasta

The Best Homemade Spaghetti Sauce

Japanese Shakshuka

Chicken meatball soup

Matt Preston's super easy fish putt...

30 Minute Tomato Orzo with Balsamic...

Butternut Minestrone with Sage, Chi...

Cheesy Italian Baked Beans

Grilled Summer Vegetable Tacos

Moroccan Chickpea 'Meatballs'

Slow Cooker Peanut Stew {Gluten-Fre...

Best Pizza Sauce

Best Pizza Sauce

Vegan BLT Salads

Top 17 crushed tomatoes recipes from across the web

The most viewed crushed tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey {Or Chicken} And Brown Rice ...

Best Baked Manicotti

Slow Cooker Chicken Tikka Masala

Creamy Tomato Spinach Pasta

The Best Homemade Spaghetti Sauce

Japanese Shakshuka

Chicken meatball soup

Matt Preston's super easy fish putt...

30 Minute Tomato Orzo with Balsamic...

Butternut Minestrone with Sage, Chi...

Cheesy Italian Baked Beans

Grilled Summer Vegetable Tacos

Moroccan Chickpea 'Meatballs'

Slow Cooker Peanut Stew {Gluten-Fre...

Best Pizza Sauce

Best Pizza Sauce

Vegan BLT Salads

The most viewed crushed tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine