Tag: cherry tomatoes
Chicken Curry
- 1 pound chicken thighs, with or without bones, without skin
- ½ cup non-fat Greek yogurt
- 2 tablespoons half and half
- 3 garlic cloves, minced
- 2 inch fresh ginger, grated
- Juice of one lemon
- 2 teaspoons salt
- 2 teaspoons garam masala
Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.
- 1 medium yellow onion, cut in half
- 1 cup cherry tomatoes, washed
- 1 cup chicken broth
- 2 green cardamoms, crushed
- 2 cloves
Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.
- 2 tablespoons extra light olive oil
- ½ cinnamon stick
- Salt
- ½ cup cilantro, chopped
Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Super Easy Tomato Salsa
This salsa has a bit of a kick to it. If you are not inclined to eat spicy food, go ahead and eliminate the chilies. I had these yummy looking, red, Thai chilies in my fridge that were calling my name. Foot ball food screams spicy, flavorful foods and this one delivers. It is perfect on the delicious tacos as well as accompanied by some tortilla chips…either way, it is a winner!
- 1 cup cherry tomatoes, chopped
- 1 medium shallot, chopped
- 2 serrano chilies, chopped
- ½ cup cilantro, chopped
- 2 garlic cloves, grated
- Juice of one lime
- 2 teaspoons salt
- 1 tablespoons extra virgin olive oil
Transfer the tomatoes, shallot, chilies, cilantro, garlic, lime juice, salt and olive oil to a medium bowl. Mix well and let sit for an hour before serving.
Cauliflower and Potatoes Sauteed with Tomatoes
- 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
- 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.
Chilean Sea Bass with Smoked Paprika with Corn Risotto and Avocado Salad
- 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
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
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.