charisstoma

Cheeseburger Pasta Bake
https://ineskohl.info/cheeseburger-pasta-bake/

Practical and inexpensive. Lightly spiced with mustard and catsup.

Ingredients

250 g small pipe rigate pasta
3 beef patties thawed ie ground beef - cut into pieces
2 bricks of 20 cl tomato coulis *
1 T mustard
1 T ketchup
1 onion, finely chopped
400 g water
1 chicken stock cube
70 g grated Cheddar or other cheese
drizzle of olive oil

Directions

Heat water in microwave for 2 minutes, add chicken stock cube.

Heat olive oil and saute onion 1 minute, stirring.
Add meat and cook 3 minutes stirring occasionally.

Add pasta, broth, tomato coulis, ketchup, and mustard. Mix well.
Cook until pasta is al dente.
Add cheese and stir until melted.


*How to Make Tomato Coulis
https://www.wikihow.com/Make-Tomato-Coulis

A thick sauce, coulis can also be used as a base for soups, a topping on a dip or as a starter flavor for other sauces. When used on its own, tomato coulis can be served hot or cold.

This recipe serves approximately 4.

Ingredients

4 tomatoes, peeled and chopped
1 garlic clove, peeled and chopped
1 tablespoon/15ml olive oil
1 tablespoon/15ml tomato puree
2 tablespoons/30ml fresh oregano, chopped
1 teaspoon/5ml soft brown sugar
Salt and pepper, freshly ground, to taste

Directions

Put all of the ingredients (except for the salt and pepper) into the food processor or blender.

Process or blend the ingredients until smooth.

Add salt and pepper to taste.

Use

Either pour the tomato coulis into a serving dish for diners to partake from or serve individually on plates alongside or over the food.

If you want hot coulis instead, place in a pan and heat gently to just before boiling. Then serve.

Red Onion Jam Recipe
https://www.seriouseats.com/recipes/2012/09/red-onion-jam-recipe.html

Although it may look like a pile of caramelized onions, slowly reduced red wine and balsamic vinegar make this sweet, fruity, and tart onion jam so much more.

Yield ~1 cup **** Time 1 hour 15 min.

Ingredients
2 tablespoons olive oil
2 pounds red onions, halved and thinly sliced
1 cup dry red wine
1/3 cup light brown sugar
1 tablespoon chopped fresh thyme
2 tablespoons balsamic vinegar
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Directions
1.
Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.

2.
Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.