FoodSaver V3800 series User Manual & Recipe Book page 11

Smoky Tomato, New Potato & Fresh Pea Stew
Use handy FoodSaver ® Vacuum Storage Bags to freeze pre-chopped onions, garlic, potatoes, tomatoes and
parsley. Makes dinner time a snap to prepare!
1 Tbsp. extra-virgin olive oil
1 cup yellow onion, chopped
1 clove garlic, minced
1 ½ Ibs. new red potatoes, unpeeled, diced
4 cups Oregano & Garlic Tomato Sauce (below)
1 cup water
In a large stockpot, heat the olive oil over medium heat. Sauté the onion and garlic in the oil until the
onion is soft. Add the potatoes, Oregano & Garlic Tomato Sauce, water and liquid smoke flavoring. Bring
the stew to a boil, reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender. Add
the tomatoes, peas, parsley and salt and pepper to taste. Stir to combine, cover and simmer until the peas
are just tender.
Oregano & Garlic Tomato Sauce
Use this flavorful sauce immediately or pre-freeze and vacuum seal in a FoodSaver
for easy reheating.
3 Tbsp. extra-virgin olive oil
2 medium yellow onions, chopped
2 cloves garlic, minced
3 28 oz. cans whole peeled tomatoes
3 cups tomato sauce (15 oz. can plus 8 oz. can)
5 Tbsp. canned tomato paste
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté
until softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the
remaining ingredients. Stir well to blend, reduce the heat to simmer and cook uncovered for 45 minutes,
stirring occasionally, reducing and slightly thickening the sauce.
Makes 16 cups (4 quarts).
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½ tsp. bottled liquid smoke flavoring
4 medium beefsteak tomatoes, chopped
1 ½ cups fresh peas, (you may substitute frozen,
thawed peas)
1 Tbsp. fresh parsley, minced
salt and pepper to taste
® Vacuum Storage Bag
3 cups water
1 tsp. sugar
¾ tsp. salt
¾ tsp. dried oregano
½ tsp. black pepper, freshly ground
Grilled Far East Salmon Fillets
Use the FoodSaver ® Quick Marinating Canister for quick results in marinating these fillets to perfection.
4 6-oz. salmon fillets
1 Cup Far East Marinade (below), divided
Place the fillets in the Quick Marinating Canister with ½-cup marinade, vacuum seal and marinate for at
least 20 minutes. Prepare a gas or charcoal grill for medium heat. Remove the salmon and discard the
marinade. Place the salmon fillets on the grill with a piece of lemongrass on each fillet. Place an onion
quarter beside each fillet. Cover the grill and cook for 6 minutes. Turn the fillets over and brush with the
remaining ½-cup marinade. Turn the onion quarters and place the lemongrass on top of each fillet. Cover
and cook another 4 to 6 minutes, until the fish flakes easily. To serve, plate each fillet with a piece of
lemongrass on top and the grilled quartered onion beside the fillet.
Serves 4.
Far East Marinade
½ cup dry sherry
½ cup soy sauce
¼ cup rice wine vinegar
¼ cup sake or rice wine
2 Tbsp. sesame oil
Whisk all ingredients in a medium bowl until well blended.
Makes 2 cups; enough for 6 pounds of chicken, beef, pork, shrimp or fish.
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2 stalks lemongrass, cut in half
1 red onion, skin removed, and quartered
2 Tbsp. fresh ginger, grated
2 Tbsp. fresh garlic, minced
1 Tbsp. sugar
1 Tbsp. fresh cilantro, chopped
1 tsp. hot Asian chile paste
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