Preparation and cooking time: 40 minutes
Yield: 6 generous servings
Ingredients:
1 leek stalk, sliced
3 large tomatoes, peeled (or 1-15 oz. can of crushed tomatoes)
1/2 white onion, chopped
1 cup
ZerGüt® Roasted Red Pepper Strips, chopped
1-15 oz. can tomato sauce
1-6 oz. can tomato paste
1-12oz. jar
ZerGüt® Fried Eggplant
1 tablespoon parmesan cheese, grated
1 tablespoon butter or margarine
2 teaspoons sugar
2 tablespoons olive oil
1 clove fresh garlic, pressed (or 1 1/4 teaspoon garlic powder)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/2 teaspoon fresh basil
1/4 cup black olives, drained and chopped
3-4 boneless, skinless chicken breasts (optional)
1. Soften leaks and onion in butter in frying pan, low heat.
2. Dice tomatoes and stew in a large pot. Add tomato sauce and paste.
3. Add leaks and onions to tomatoes. Add eggplant, red peppers, and olives.
4. Add sugar, olive oil, salt, peppers, and basil. Simmer for approximately 20
minutes, stirring occasionally.
5. If you choose to add chicken to your sauce, place chicken breasts in pot with
just enough water to cover the chicken. Bring to a boil and simmer for 20
minutes.
6. Remove the chicken from the pot, drain, and shred into bit size pieces.
7. Add chicken to pasta sauce and simmer 5 more minutes.
This sauce is great on penne or ziti pasta.
Submitted by Meher B. of San Jose, CA
Preparation and cooking time: 50 minutes
Yield: 8 servings
Ingredients:
1 C. long grain rice, preferably basmati rice
1 lb. ground beef
3 T. ZerGut Hot Ajvar
2 24 oz. jars ZerGut Unpeeled Tomatoes in Tomato Sauce
1 large onion, chopped
4 cloves garlic, minced
1/4 bunch parsley, finely chopped
1/4 bunch dill, finely chopped
1 hard boiled egg
1 12 oz. can mixed beans
3-4 strands of saffron
Salt and pepper to taste
Sumac to taste
2 T. olive oil
1. Thoroughly wash the rice and soak for at least 30 minutes. Soak the
saffron in hot water.
2. Drain and wash the mixed beans.
3. Heat the olive oil in a pan and lightly saute the onion and garlic.
4. Add the ground beef and brown.
5. Add the Ajvar and tomatoes with tomato sauce, salt and pepper. Cook for 15
minutes on low heat or until meat is done.
6. Boil a large pot of water for the rice. Once the water comes to a rolling
boil, add salt to taste, 1 t. of olive oil and the rice. Cook on high for 10
minutes or until rice is done. Drain the rice as soon as it is cooked.
7. Mix half the rice with half the beans, parsley and dill. Place that half of
the rice in a large serving dish, and place the ground beef mixture on top.
8. Mix the other half of the rice with the saffron and beans and place on top of
the meat. Garnish with the remaining dill and parsley and slices of hard boiled
egg. Sprinkle some sumac for flavor.
Serve with ZerGut Mixed Pickle
Submitted by Marcy R.
Preparation and cooking time: 60 minutes
Ingredients:
1 precooked or from scratch whole chicken, deboned
2 qts. water
1 12 oz. jar ZerGut Ajvar or Hot Pepper Salsa
1 8 oz. can roasted corn
1 15 oz. stewed or chopped tomatoes
1 whole lemon, cut in slices and halved
1 whole medium sweet onion
4 large potatoes, cut into 1" chunks
1 red pepper, roasted
1 yellow or orange pepper, roasted
1/4 C. curry powder, or to taste
3 large broth cubes: 2 chicken, 2 vegetable
1 T. Maggi powdered boullion base
1 t. garlic powder
1 t. salt
1 T. cayenne pepper
2 T. cumin
1 T. tumeric
1 clove garlic, crushed
1. Boil water, broth cubes, and all dry ingredients.
2. Add canned tomatoes, onion, lemon and garlic and simmer for 15 minutes.
3. Add chicken and boil 20-30 minutes.
4. Add potatoes and roasted corn and boil 20 minutes or until potatoes are soft
and until the sauce thickens.
Serve over rice with Nan bread for dipping.
