FoodRoasted Drumsticks with Tomatoes
Make Tomato Soup Tonight, With the Help of Your Pantry
We've partnered with Muir Glen to celebrate the season with recipes, tips, and videos that making holiday entertaining easy, elegant, and totally stress-free. Up first: Cozy tomato soup combos that make a perfect in-between-parties bite. Tomato soup is my desert island food. As in, the single dish I’d bring if I knew I were going to be stranded. I’d take the classic version I make once a week in the winter, which to me is the edible equivalent of sitting near a crackling fire, wrapped in a soft flannel blanket, reading a really addictive mystery novel. It’s a loose (read: lazy) variation of an Ina Garten recipe, and includes both roasted fresh tomatoes and canned tomatoes, along with lots of sautéed alliums, broth, basil, red pepper flakes, and a big pinch of cayenne. If I have one on hand, I usually throw a Parmesan rind in there too. Some weeks, I omit the roasted tomatoes, and double down on the canned. Others, I’ll dabble with different fresh or dried herbs, like oregano. I’ve stirred in everything from Greek yogurt to coconut cream to miso, and I’m proud to report, it’s never gone awry. Barbara Lynch's Spicy Tomato Soup by Genius Recipes Roasted Tomato, Whipped Burrata, and Basil Oil Soup by inpatskitchen There are about as many ways to pull together a bowl of tomato soup as there are spices in your pantry. That’s what makes tomato soup perfect for my hypothetical desert island scenario: It’s endlessly riffable, and consequently, impossible to grow tired of.
News flash: Roast chicken doesn't have to be boring. So instead of throwing the whole bird into the oven again, get creative. Try a different cut that's seasoned perfectly. Like our roasted drumsticks with tomatoes recipe.
3 tablespoons olive oil, divided
1 red onion, cut into 8 wedges
3 cups cherry tomatoes, halved
3 garlic cloves, smashed
Salt and freshly ground black pepper
1 teaspoon smoked paprika
1. Preheat the oven to 400°F. Grease a 9-by-13-inch casserole dish with 1 tablespoon of the olive oil.
How to Bake Pasta Without Boiling it First
When the weather outside is frightful, nothing is more delightful than a large amount of tomato-y, cheesy, baked pasta. You may think that this requires dirtying many dishes—a pot for boiling, a pot for making sauce, and then a baking dish—but this is untrue. All you need to do is slow roast your pasta (in a single dish) in a bath of milk. Yes, I know what I said, and I know you have questions. Why not water? Because water does not add the richness that milk does. Will my sauce be all white and milky? It will not.
2. Arrange the onion, tomatoes and garlic in an even layer in the base of the casserole dish. Drizzle with 1 tablespoon of the olive oil.
3. Season the drumsticks with salt, pepper and paprika. Arrange them in a single layer on top of the tomatoes and then drizzle the chicken with the last tablespoon of olive oil.
4. Roast until the tomatoes are very tender and the chicken is fully cooked, 35 to 40 minutes. Serve warm.
Stop Buying Canned, Chopped Tomatoes.
I have never understood the point of canned, chopped tomatoes. They rarely taste as good as their whole, peeled brethren, and they never break down fully while cooking, keeping their cube-like shape long after all other ingredients have turned to mush. The culprit? Calcium chloride. The chemical compound is supposed to keep the tomatoes from turning to mush in the can, but I think it does its job a little too well. Maybe you want hot chunks of oddly firm tomato floating in your stews and sauces, but I do not. I want my tomatoes to melt and meld.
Pan Roasted Chicken Thighs with Tomatoes and Rosemary
Tomato and Garlic Braised Chicken Thighs
Recipe planned, created and devoured by MyNutriCounter PREPARATION TIME: 10 minutes COOKING TIME: 20-25 minutes SERVINGS: 5 servings ...
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