FISH WITH STEWED TOMATOES RECIPES

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STEWED OKRA AND TOMATOES RECIPE | THE NEELYS - FOOD NET…



Stewed Okra and Tomatoes Recipe | The Neelys - Food Net… image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 3 to 4 servings

Number Of Ingredients 5

4 slices bacon
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

Steps:

  • In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
  • Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

STEWED LENTILS AND TOMATOES RECIPE | INA GARTEN - FOOD NET…



Stewed Lentils and Tomatoes Recipe | Ina Garten - Food Net… image

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions) 
2 cups large-diced carrots (3 to 4 carrots) 
1 cup chopped fennel 
1 tablespoon minced garlic (3 cloves) 
1 cup French green lentils (7 ounces) 
1 (28-ounce) can crushed tomatoes, preferably San Marzano 
2 cups chicken stock, preferably homemade 
2 teaspoons mild curry powder 
2 teaspoons chopped fresh thyme leaves 
2 teaspoons kosher salt 
1/4 teaspoon freshly ground black pepper 
1 tablespoon good red wine vinegar 

Steps:

  • Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
  • Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
  • Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

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