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Tag: cherry tomatoes

Cauliflower and Potatoes Sauteed with Tomatoes

September 15, 2019

Cauliflower and Potatoes Sauteed with Tomatoes1

  • 1 cauliflower head, cut into florets
  • 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges
  • 1 teaspoon cumin seeds
  • 1 teaspoon ajwain (carom) seeds
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, sliced
  • 2 inch ginger, chopped
  • 4 garlic cloves, chopped
  • 1 cup fresh tomatoes, chopped
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ cup cilantro, chopped

In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.

Corn and Tomato Salsa with Steak Quesadillas

September 18, 2018

Corn and Tomato Salsa

  • 2 cups grilled corn (frozen from Trader Joes)
  • 1 cup cherry tomatoes, cut in half
  • 1 teaspoon chipotle in adobo sauce with chopped pepper if you want it spicy
  • Juice of one lime
  • 1 teaspoon honey
  • Salt
  • 2 green onions, chopped
  • ½ cup cilantro, chopped

Add the corn, tomatoes, chipotle in adobo, lime juice, honey, salt, green onions and cilantro in a medium bowl. Mix well and let sit for at least half an hour. Serve with steak quesadillas.

Steak Quesadillas

  • 1 cup leftover steak pepper and onion mixture, chopped
  • ½ cup avocado crema
  • 1 cup shredded cheese (any kind)
  • 6 corn tortillas
  • 3 teaspoons extra light olive oil

Heat a non-stick pan and add one teaspoon oil. Add one tortilla and spread crema. Add a third cup of cheese and a third cup steak mixture on top of crema. Add the second tortilla on top and cook on both sides until golden brown – about 4 minutes each side on medium heat.
Serve with corn salsa and rice.

Corn and Toamto Salsa1

Chilean Sea Bass with Smoked Paprika with Corn Risotto and Avocado Salad

July 29, 2018

Smoked Paprika Rubbed Chilean Seabass

  • 1½ pound Chilean sea bass, cut into 3 to 4 filets

Spice Rub

  • 1 teaspoon coriander powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Mix the spices in a small bowl. Rub the fish filets all over with the spice rub. Marinate for 2 to 3 hours in the fridge.

  • Olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the fish filets on a lined cookie sheet. Drizzle oil and sprinkle salt on each of the filets. Bake for 9 to 12 minutes, depending on the size of the filets.

Corn Risotto with Avocado Salad

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin, powdered
  • 1 medium shallot, chopped
  • 2 garlic cloves, minced
  • 2 ears of corn, off the cob
  • 1 cup Arborio rice
  • 3 to 4 cups chicken broth, warmed
  • Salt
  • 1/3 half and half
  • ½ cup queso fresco, grated

Heat a wide frying pan with the olive oil. Add the cumin and sauté for a minute on medium heat. Add the shallot and garlic. Saute for 2 to 3 minutes. Add the corn and the rice. Saute for 3 to 4 minutes on medium low heat. Gradually add the broth one ladle at a time, stirring the rice in between. Add the liquid as it cooks out. The risotto should take about 20 minutes to cook. Add the half and half and cheese. Mix well and check for seasonings. Add salt. Serve with avocado salad on top and fish on the side.

Avocado and Tomato Salad

  • 1 large Hass avocado, cut into ½ inch pieces
  • ½ cup cherry tomatoes, cut in half
  • Juice of half a lime
  • Salt
  • ½ cup cilantro, chopped

Mix the avocado, tomatoes, lime juice, salt and cilantro in a medium bowl. Mix well and serve on top of the risotto with the fish on the side.

Grilled Balsamic Chicken with Tomato Salad

August 1, 2017

I am in a summer roll- this is an amazingly easy yet delicious, light recipe to make any evening or for company. I used one of my favorite ingredients- balsamic glaze. If you don’t have it in your pantry- it is a must. It is great for marinades, salad dressing, etc…. It has an amazing sweet and tart flavor…

  • 1 cup cherry tomatoes
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic glaze
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • Pepper
  • 2 to 3 cups mixed greens

Transfer the tomatoes, garlic, balsamic glaze, olive oil, salt and pepper to a salad bowl. Mix well and let sit in room temperature for an hour. Right before serving, add the greens and toss well.

  • 4 to 5 pieces chicken cutlets (chicken breasts pounded thin)
  • 1 tablespoon balsamic glaze
  • 3 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt

Mix the balsamic glaze, garlic, olive oil and salt in a small bowl. Transfer the chicken and the marinade to a zip lock bag and marinate for 2 hours in the refrigerator. Take out half an hour before grilling. Grill till done, careful not to over cook. Take off grill. Serve with tomato salad on top.

 

Greek Style Roasted Chicken Breast

June 26, 2017

How about some delicious Mediterranean style chicken today??!!

  • 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
  • 3 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar

Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • Pepper
  • 4 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • ½ cup kalamata olives, pitted and chopped
  • 1 cup chicken broth
  • ½ cup fresh dill, chopped
  • Salt

Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.

Pesto Crusted Cod with Roasted Cauliflower

April 19, 2017

Healthy and delicious… what more does one want??? Try this one…

  • 4 filets of cod or any other white fish
  • ½ cup homemade or store bought pesto
  • 1 cup breadcrumbs
  • Salt

Preheat oven to 400 degrees F.

Mix the pesto with the breadcrumbs, add a drizzle of extra virgin olive oil if necessary. Season the filets with salt and divide the pesto mixture into 4 parts. Top each filet with the pesto mixture and set aside.

Place on a lined baking sheet and bake in oven for about 10 minutes or till the pesto mixture is golden brown and the fish is cooked through. Baking time will vary according to the filet thickness. Take out and serve with roasted cauliflower and couscous.

Roasted Cauliflower with Tomatoes

  • 1 cauliflower head, cut into florets
  • 1 cup cherry tomaotes
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 400 degree F.

Place the florets and tomatoes onto a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for about half an hour or till the cauliflower is golden brown. Serve with the fish.

Roasted Tomato and Shiitake Mushroom Pasta

March 26, 2017
  • 1 pound cherry tomatoes
  • Drizzle of olive oil
  • Sprinkle of salt

Preheat oven to 400 degrees.

Transfer the tomatoes to a lined cookie sheet. Drizzle the oil and sprinkle the salt and mix well. Roast in oven for 30 minutes. Put the tomatoes through a food mill or a blender. Keep aside.

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Shiitake mushrooms, sliced
  • ½ pound rigatoni, cooked with ½ cup pasta water to spare
  • Salt
  • ½ cup fresh parsley, chopped

Heat a large frying pan with the olive oil. Add the shiitake mushrooms and sauté on medium heat for 3 to 4 minutes. Add the onion and garlic, sauté on medium heat for 2 to 3 minutes. Add the roasted tomato sauce, cooked pasta and the pasta water. Mix well, season according to taste and garnish with parsley.