Simple Recipes & Techniques : Tomato Basil Soup Recipe

Tomato basil soup is a wonderful dish that can really hit the spot on those chilly fall or winter days. Get a tomato basil soup recipe with help from a longt…
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Question by olivia: How do you remove skunk odor from leather?
My dog decided to kill a skunk this weekend, and got THOROUGHLY sprayed. I washed him with the prescribed hydrogen peroxide/baking soda formula that’s all over the internet, and he smells fine now, but I don’t know what to do about his collar. Of course it has to be his designer leather one, and the one we got for his first birthday 12 years ago to boot. I don’t want to throw it away, but am afraid hydrogen peroxide will damage it. Anyone have any experience with skunked leather? And please, no tomato juice recipes, I’m fully aware that those don’t work except to mask it. I don’t want a tomato-smelling dog.

Best answer:

Answer by sam hill
just use baking soda, water and the right amount of time

Give your answer to this question below!

Tomato Paella

Image by Pabo76
Yet another awesome home cooked meal made by HyeRyung and inspired by "the Minimalist" (Mark Bittman). Definitely something to try , especially if you can get some farm fresh tomatoes. And as is, the recipe is vegan as well!

Recipe: Paella With Tomatoes

Time: 30 minutes

3 1/2 cups stock or water
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
Large pinch saffron threads (optional)
2 teaspoons Spanish pimentón (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice
Minced parsley for garnish.

1. Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.

2. Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.

3. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.

4. Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

Yield: 4 to 6 servings.

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