1 loaf (8 oz) prepared cheese product, cut into small cubes
½ cup cooked real bacon pieces (from a jar or package)
3 cups lightly crushed tortilla chips
1 cup shredded Cheddar cheese (4 oz)
Directions
Heat oven to 350°F. Spray 13x9inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, cook beef, onion and garlic salt over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain off excess fat.
Add cubed cheese product and bacon; cook and stir until cheese is melted. Remove from heat.
Place half of the chips in bottom of baking dish. Top with half of the beef mixture. Repeat layers. Top with shredded cheese.
Bake 20 to 25 minutes or until cheese is melted and bubbly. Serve immediately with pickles, ketchup, mustard and lettuce.
1 bag (11 oz) black beans with corn and brown rice
1 bag (12 oz) frozen cheesy rice and broccoli
1 egg
¾ cup grated Parmesan cheese
½ teaspoon pepper
1 tablespoon olive oil
5 burger buns, toasted
Directions
Microwave frozen vegetables as directed on bags. Add to large bowl.
Pick out the big pieces of broccoli, and add to a food processor or blender. Add about 3/4 cup of the remaining vegetables mixture to the blender as well. Cover and pulse about 30 seconds or until mixture is ground just slightly smaller than it was. Do not puree the mix. Add the mix back to the bowl of the remaining vegetables mixture. Add egg, Parmesan cheese and pepper to the bowl. Mix well.
Line cookie sheet with cooking parchment paper. Shape mixture into 5 equal patties; mixture will be really wet. Just do your best to form rough patties. Refrigerate patties about 1 hour or until ready to cook.
Heat 10-inch skillet over medium heat. Add oil. Cook burgers in oil until golden and crisp, about 5 minutes on each side. Be very careful when flipping the burgers, as they are delicate.
Roasted whole chicken makes a nice treat any day and on every occasion but the fear of messing it up keeps a lot of people from preparing this yummy recipe.
The most important thing you need to do when roasting whole chicken is to make sure that the chicken is thoroughly seasoned. There are many types of seasonings and vegetables you can use for your roasted chicken and there a many ways to go about it, just like this method.
1 teaspoon dry ground cayenne pepper (or ground black pepper)
½ teaspoon ground ehu seeds or Calabash Nutmeg (optional)
1 cigar cup or 180g long grain parboiled rice
Vegetables
1 Carrot
1 handful green peas (or green beans)
1 medium onion
1 big stock cube
2 teaspoons curry powder (no chilli)
1 teaspoon thyme
Salt to taste
2 tablespoons vegetable oil
6 medium Irish potatoes
1 teaspoon thyme.
2 tablespoons vegetable oil
Directions
Parboil the rice, rinse and put in a sieve to drain. If you will be using only rice as your side dish, you will need to parboil enough rice for this purpose.
Put it in a bowl, add the curry powder and mix well.
Add the diced carrots, green peas, diced onions, thyme, salt to taste and some vegetable oil. Stir well and set aside.
Wash the chicken and dry with a towel.
Stuff the inside with the seasoned rice and vegetables. Do not over fill it because remember that this rice is only parboiled and it will rise as it cooks.
When done, tie the legs of the chicken. This helps the chicken maintain a more presentable shape. You don’t want it sagging and all over the place.
Set your oven to 180°C (350°F) to preheat.
Rub some vegetable oil on the chicken, sprinkle the blend of seasonings we prepared earlier and rub it all over the body of the chicken.
Make sure the chicken’s wings are tucked away under the chicken or into the string you used to tie up the chicken.
If you want to use only rice as your side dish, then you should have prepared enough and if using potatoes, place the wedges in a bowl, add the remaining seasoning from the one you rubbed on the body of the chicken, add thyme, salt to taste and some vegetable oil.
Toss to evenly distribute the seasonings and set aside.
Dish the remaining rice from the stuffing into an oven tray leaving some space at the centre for the chicken.
Place the chicken at the center.
Add the seasoned potatoes around the chicken and place in the preheated oven and bake for one and a half hours.
The chicken is done when it is golden, the rice inside the chicken is well done and a cut into the chicken thigh shows a white flesh with some succulent juice.
If the skin is pinkish or even red, the chicken is not done.
That’s it! It’s not that hard after all. Serve portions of the chicken with the rice and roasted potatoes.
More Rwandans households are now looking up to groundnut soup as the next best soup after meat, isombe or beans. If prepared the best way with more ingredients, groundnuts can provide a great soup with great results. I must say that it has some sweetness to it and you will marvelously fall in love with this recipe.
Soak the stockfish and dry fish for a few hours. The length of time depends on how hard the stock fish is. Some even need to be boiled a bit. When soft, clean the fish, remove the bones and separate them into small pieces.
Wash and cut into small pieces and wring out the excess water from frozen spinach, cut when fully defrosted.
Prepare other ingredients: grind the pepper and grind the crayfish.
Cooking Directions
Start cooking dry fish and stockfish.
Add beef and stock cubes and cook till all the meat and fish are well done.
Add the crayfish, salt and pepper, cover and cook till it boils.
Transfer the meat and fish to another pot/container leaving the stock in the pot.
Add the ground groundnuts and stir very well till there are no lumps. Reduce the heat to very low and start cooking.
Stir every 5 minutes and top up the water if necessary. This mixture burns easily so watch it closely and stir as often as necessary.
Cook till a thin film of clear oil appears on the surface. This should take about 15 minutes. Add palm oil and stir very well.
Add the beef and fish, stir and cook on low heat till it boils. For those who prefer their groundnut soup without vegetables, the soup is ready at this time. If you prefer it with vegetables then;
Add the vegetables, stir and leave to simmer. Stir again and it is done.
Avoid Buffalo burnout and bake up a batch of these bacon-wrapped chicken wings for your next get-together. The homemade barbecue sauce, made with pantry staples and a generous pour of bourbon, gives them a special finish.
Ingredients
Chicken
¼ teaspoon freshly cracked pepper
3 lb chicken wingettes and drummettes
12 slices bacon, cut in half crosswise
Bourbon Sauce
½ cup ketchup
½ cup bourbon
¼ cup packed brown sugar
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 teaspoon Dijon mustard
½ teaspoon red pepper flakes
Directions
Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone at least 165°F.
Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.
1to 2 teaspoons buffalo wing hot sauce or other hot sauce
Directions
Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger.
Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
Meanwhile, in 2-quarter saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.
Spray slow cooker with cooking spray. Place cheeses, garlic, frozen corn, jalapeño chiles, and liquid from chiles in slow cooker.
Cover and cook on Low heat setting 2 hours, stirring a couple of times during cooking.
Stir in half of the chopped bacon. Transfer to serving bowl, and top with remaining bacon and scallions. Alternatively, you can serve this dip right out of the slow cooker.
Serve with tortilla chips and lime wedges on the side.
Fire-roasted tomatoes, chipotle chiles in adobo, chocolate and spices melt together in your slow cooker to create a deep, decadent mole sauce. Ingredients
Chicken
3 lb chicken wingettes and drummettes
½ teaspoon kosher (coarse) salt
¼ teaspoon pepper
Glaze
2 canned chipotle chiles in adobo sauce, finely chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
½ small onion, chopped (about 1/2 cup)
3 tablespoons honey
1 oz chopped bittersweet chocolate (about 2 tablespoons)
Set oven control to broil. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spray broiler pan rack with cooking spray. Sprinkle chicken with salt and pepper. Place on rack in pan.
Broil 3 inches from heat 10 to 12 minutes or until browned, turning halfway through broiling time. Place chicken in slow cooker. In medium bowl, place Glaze ingredients in bowl of food processor. Puree until smooth; about 30 seconds; pour over chicken. Stir to coat.
Cover; cook on Low heat setting 3 hours. Serve with glaze for dipping. Garnish with pepitas and lime wedges.
You can measure and organize all the ingredients for this dish the night before serving. When you get home, toss this tempting stir-fry when the family is together.
Ingredients
1pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1cup baby-cut carrot, cut lengthwise in half
1cup chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
½ cup diced red bell pepper
2 teaspoons cornstarch
1 cup hot cooked Chinese plain noodles
Directions
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
This colorful stir-fry gets its kick from a dash of red pepper.
Ingredients
¼ cup chicken broth from 32-ounce carton
1tablespoon cornstarch
1tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
¼ teaspoon ground red pepper (cayenne)
1tablespoon vegetable oil
1pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)
Directions
Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole corn with red and green peppers, undrained
1/3 cup Thick ‘n Chunky salsa
2 cups hot cooked rice
Directions
In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
The avocado is an incredibly healthy fruit that is loaded with important nutrients. It is one of the most famous foods these days because of its well-known nutrients and fats it.
There are many ways of including avocado in your diet as you can eat it plain or mix it any meal and enjoy it. And besides, it is really important to do so because it is very beneficial for your overall health.
We offer you a list of reasons why you should start consuming avocado immediately and on a daily basis.
It Helps You Lose Weight; If you are one of the many in Rwandan society trying to lose extra weight, then the avocado is the perfect solution for you. It is rich in monounsaturated fatty acids and they will be stored in the body as slow burning energy instead of fat. That means that after you have eaten avocado the feeling of satiety will last longer and you won`t consume any additional food.
It is Very High in Fiber; Avocados are a good source of fiber with 7% of its total weight being made up of fiber. One avocado contains 27% fiber which is the recommended amount of daily basis. This is really important because it plays a huge part in the metabolic health; it promotes weight loss and reduces blood sugar.
Avocado Reduces Cholesterol; The avocado is loaded with good fats and one avocado provides 32% of the daily fat recommendation. The fats are called “good “because they are actually mono unsaturated fats which reduce cholesterol, prevent heart attack and lower the risk of stroke. Additionally, these fats increase the levels of good cholesterol.
It Helps Keep you Smart; Avocados contain natural vitamin E and omega-3 fatty acids which are great for the brain. They improve the blood supply to the pre-frontal cortex and it is well-known fact that this part is responsible for critical thinking, planning and decision making.
It is Beneficial during Pregnancy; One cup of avocado contains 25% of the daily recommendation folate which is essential substance for the well-being of the both mother and the baby. So, if you are pregnant you should start consuming avocados right away.
It has more Potassium than Banana; Potassium is a mineral that’s crucial for life because it is needed by most of the organs in order to function normally. Avocados contain 14% of the recommended daily amount of potassium whereas the banana provides 10%. The deficiency of potassium leads to many health problems while the high intake of potassium reduces the risk of kidney failure, heart attack, strokes and hypertension.
It is good for the Eyes; Avocado contains lutein and zeaxhantin, carotenoids essential for the overall health of the eyes. They decrease the risk of eye disease and protect the eyes from harmful light waves.
It relieves symptoms of Arthritis; Avocados contain some important antioxidants such as vitamin E and vitamin C which are known to fight inflammation. This means that they also help relieve the symptoms of arthritis.
It Helps Absorb Other Nutrients; many nutrients need fat in order to get absorbed in the body. Such nutrients are the vitamin E, K, D and vitamin A. By adding avocado do any heavy vegetable meal you will absorb all the vitamins found in the meal itself.
Avocado is filled with Nutrients; the avocado contains considerable amount of vitamins and minerals, even 20. One of them is the quarter of the daily vitamin C, which as we all know plays a huge role in growth and repair of body tissues. Moreover, avocados contain B6 which protects your body and fights against infections and diseases.
Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken – a tasty meal
Ingredients
1 ½ cups water
1 package (1 oz) dried portabella or shiitake mushrooms
1 tablespoon canola oil
¼ cup thinly sliced green onions (about 4 medium)
2 tablespoons gingerroot, peeled, minced
3 cloves garlic, minced
1 jalapeño chile, seeded, minced
1 cup fresh snow pea pods, sliced diagonally
3 cups reduced-sodium chicken broth
1 can (8 oz) sliced bamboo shoots, drained
2 tablespoons low-sodium soy sauce
½ teaspoon sriracha sauce
1 cup shredded cooked chicken breast
1 cup cooked brown rice
4 teaspoons fresh lime juice
½ cup thinly sliced fresh basil leaves
Directions
In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender.
Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.
Ready in just 35 minutes, seafood lovers can substitute shrimp for chicken in this pasta-liscious dish.
Ingredients
8 oz spaghetti, cooked, reserving 1/3 cup pasta water
2 tablespoons butter
5 oz sliced mushrooms
1 small onion, finely chopped
1 ½ cups loosely packed spinach
3 to 4 cloves garlic, finely chopped
2 tablespoons flour
1 cup half-and-half
¾ cup cubed, cooked chicken (rotisserie chicken works great)
2 tablespoons shredded Parmesan cheese
Salt
Pepper
1/3 cup reserved pasta water
Directions
In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens.
Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
Add cooked spaghetti and reserved pasta water. Stir to combine.
Alfredo sauce gets a fresh and light update in this tangy recipe that features plain Greek yogurt and fresh or frozen broccoli florets.
Ingredients
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
4 chicken cutlets, or 2 boneless skinless chicken breasts, each cut in 2 thin pieces
8 oz uncooked fettuccine
4 cups fresh broccoli florets
2 cloves garlic, finely chopped
1 cup chicken broth (from 32-oz carton)
1 package (8 oz) fat-free cream cheese, softened
6 oz Greek 100 plain yogurt (from 2-lb container)
½ cup grated Parmesan cheese
Directions
In 10- to 12-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken cutlet; place chicken in skillet. Cook, turning once, until browned on each side and no longer pink in center.
Meanwhile, cook fettuccine as directed on package. During last 6 to 8 minutes of cooking time, add broccoli florets to water. When pasta is done, broccoli will be crisp-tender. Drain pasta and broccoli; place in large bowl.
Remove chicken from skillet when done. Cook garlic in skillet over low heat 2 to 3 minutes. Add broth; scrape up all bits from bottom of skillet. Reduce heat to low. Add cream cheese; beat with whisk until melted. Remove skillet from heat. Stir in yogurt and cheese until well combined.
Pour sauce over fettuccine and broccoli in bowl; toss well. Serve chicken cutlets over fettuccine and broccoli.
Bright greens and red strawberries come together in a whirlwind of color and flavor in this main-dish salad.
Ingredients
Strawberry Dressing
3 tablespoons apple juice
2 tablespoons strawberry spreadable fruit
2 tablespoons balsamic vinegar
Salad
1 lb boneless skinless chicken breasts
8 cups bite-size pieces spinach
1 cup strawberries, stems removed and strawberries cut in half
¼ cup crumbled Gorgonzola cheese (1 oz)
¼ cup chopped walnuts
Directions
In small bowl, mix all dressing ingredients until blended; set aside.
Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken to cutting board.
Add dressing to skillet; stir to loosen any pan drippings.
Cut chicken into slices. Among 4 plates, divide spinach. Top with chicken, strawberries and cheese. Drizzle with dressing. Sprinkle with walnuts.
An organic raspberry-spread vinaigrette glazes grilled chicken and dresses the spinach-and-raspberries base of a delightful main-dish salad.
Ingredients
1 cup Cascadian Farm® organic raspberry fruit spread
1/4
cup red wine vinegar
2 tablespoons olive oil
4 boneless skinless chicken breasts (about 1 lb)
8 cups torn fresh spinach
1 bag (10 oz) red raspberries, thawed, drained
½ cup thinly sliced red onion
¼ cup sliced almonds, toasted
Directions
Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes.
Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.
Chicken salad goes with chicken and diced mango stirred together with citrusy curry oil gives this colorful salad lot of appeal. Try it for lunch or a light dinner.
Ingredients
2 tablespoons olive oil
1 teaspoon curry powder
¼ cup finely chopped red onion, rinsed and drained under running water
1 cup diced fresh mango
2 cups diced cooked chicken breast
½ cup chopped red bell pepper
1 tablespoon finely chopped jalapeño pepper
¼ cup finely chopped fresh cilantro leaves
3 tablespoons fresh lime juice
½ teaspoon salt
green onion brown rice crackers, as desired
Directions
In medium bowl, mix all ingredients except crackers.
Doctors, dietitians and divines have long sought to identify the secret of a long life. The answer? Minestrone soup, according to nine siblings from Sardinia who have been recognised as the world’s oldest in terms of combined age.
This bountiful dish is traditionally made with whatever is growing in the garden, but it always includes beans and fregula, toasted pebble-size semolina pasta that is popular in Sardinia.
Fregula can be purchased at Italian markets. If you can’t find fregula, any tiny pasta, such as Israeli couscous or acini di pepe, you can use pinto beans instead of cranberry beans or cannellini beans for the favas.
Ingredients for 4 servings
1/2 cup dried peeled fava beans
½ cup dried cranberry beans
1⁄3 cup dried chickpeas
7 tablespoons extra-virgin olive oil
1 medium yellow or white onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped (about 2⁄3 cup)
2 medium celery stalks, chopped (about ½ cup)
2 teaspoons minced garlic
1 (28-ounce) can crushed tomatoes (about 3½ cups)
3 medium yellow potatoes, peeled and diced (about 1½ cups)
1½ cups chopped fennel
¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh basil leaves
2⁄3 cup of Sardinian fregula, Israeli couscous, or acini di pepe pasta
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup finely grated pecorino Romano (about 2 ounces)
Preparation
Soak the fava beans, cranberry beans, and chickpeas in a large bowl of water for at least 8 hours or more. Drain in a colander set in the sink. Rinse well.
Warm 3 tablespoons of the olive oil in a large soup pot set over medium-high heat. Add the onion, carrots, and celery; cook, stirring often, until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 20 seconds.
Stir in the tomatoes, potatoes, fennel, parsley, and basil, as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.
Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered, until the beans are tender, adding more water as necessary if the mixture gets too thick, about 1½ hours.
Stir in the pasta, salt, and pepper. Add up to 2 cups water if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes.
Pour 1 tablespoon of olive oil into each of four serving bowls. Divide the soup among them and top each with 1 tablespoon of the grated cheese.
Tip: Add other fresh vegetables from the garden or market, such as zucchini, cabbage, green beans, and cauliflower or broccoli florets. And if you want a stronger tomato taste, stir in a tablespoon or two of tomato paste.
