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Tag: crushed tomatoes

Brown Lentils with Tomatoes & Onions

October 7, 2018

Lentils with Tomatoes and Onions

  • 1 cup brown lentils
  • 3 cups chicken broth
  • 1 medium yellow onion, chopped
  • ½ cup crushed tomatoes
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • 1 tablespoon extra light olive oil
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala

Add the lentils into a medium bowl. Add the chicken broth, onion, tomatoes, garlic, ginger, oil, salt, turmeric and cayenne pepper. Bring to a boil and simmer on medium low heat for 30 to 45 minutes – or till the lentils are soft and the consistency is between a soup and a stew. Add the garam masala. Check for seasonings and serve with rice.

Cauliflower and Potatoes with Ajwain

September 16, 2018

Cauliflower and Potatoes with Ajwain

  • 1 head cauliflower, cut into large florets
  • 2 large Idaho potatoes, cut into long wedges and par boiled
  • 1 large cookie sheet
  • 1 tablespoon extra light olive oil
  • 3 teaspoons ajwain
  • 3 teaspoons salt

Place the cauliflower and potatoes on to the cookie sheet. Drizzle the oil and sprinkle the ajwain and salt. Mix well with fingers. Brown under a high broiler for ten minutes, or till vegetables are golden brown. Take out and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 4 to 5 garlic cloves, minced
  • 3 inch ginger, grated
  • 1 cup crushed tomatoes
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the olive oil. Add the onions, ginger and garlic. Saute on a medium high heat, stirring constantly for about 5 minutes. Add the tomatoes and sauté for another 5 minutes. Add the cauliflower and potatoes. Add the turmeric, cayenne pepper, coriander and garam masala. Mix gingerly making sure not to break the vegetables. Check for seasonings and add salt. Garnish with cilantro.

Hoppin John- A New Year’s Eve Tradition

December 31, 2013

I was doing an article for the patch for New Years. My editor told me something about a tradition in the South called Hoppin John. I had never heard to the dish or the tradition and decided to do some research.

Turns out it is a dish made with rice and beans. It is to be eaten at midnight, New Year’s eve to bring good luck. The idea is to eat poor that night and eat rich the rest of the year.

Sounded good to me. As I read a bit more, I noticed it is usually made with some pork product and is served with some Southern style greens. I started thinking and decided to make mine with pancetta. I added some onions, garlic and green peppers to that. I also added dried thyme and made it mine by adding- yes, you guessed it- smoked paprika. I sauteed the mixture and added a can of black eyed peas, the rice and chicken broth. Once the rice was almost cooked, I added a lot of baby spinach.

I decided to make this into a one pot meal and healthy. Since traditionally the dish is served with greens, I decided to add mine right into the rice and beans.

The result was a delicious and quick comforting dish. Definitely make this for New Year’s Eve to ensure good luck for the rest of the Year- and Happy New Year to you and your family!

  • ½ cup pancetta, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • ½ green pepper, chopped
  • ½ cup crushed tomatoes
  • 1 teaspoon smoked paprika
  • 1 15 1/2 ounce can of black eyed peas
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 6 ounces baby spinach

Heat a saucepan with the pancetta and olive oil. Saute on medium heat for 3 to 4 minutes. Add the thyme, onion, garlic and green pepper. Saute for 4 to 5 minutes. Add the crushed tomatoes and paprika. Saute for 2 to 3 minutes. Add the black eyed peas and mix well. Add the rice and chicken broth and bring to a boil. Lower the heat and cover the pan half way. Simmer for 10 minutes and cover all the way and lower the heat. Cook for another ten minutes and turn the heat off. Let it sit for ten minutes and add the spinach, stirring constantly. Serve immediately.

Romesco Sauce Stripped Bass

July 15, 2013

I was watching one of the other day and saw a chef making this romesco sauce. It looked really yummy and quite simple to make. It started with onions and garlic.. but before I added them to the pan, I first sauteed the fish quickly. I then added the aromatics, including roasted red peppers, tomatoes, blanched almonds, sherry vinegar and smoked paprika. I sauteed all the yummy ingredients and blended them till I achieved a smooth sauce. I then added the sauce back into the pan and cooked the fish gently. I served the yummy dish with couscous- which is the easiest and quickest starch to make. My daughter loves eating it. I make the whole wheat variety. It was a delicious meal and we enjoyed it with a glass of rose…

  • 1 to 1½ pounds striped sea bass, skinned and cut into 3 inch filets
  • Salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1/3 cup blanched almonds
  • ½ cup roasted red peppers
  • 1 cup crushed tomatoes
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • Salt

Heat a heavy saucepan with the olive oil. Brown the fish pieces briefly on both sides and sprinkle with salt. Take out and keep aside. Reheat the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the almonds, red peppers and tomatoes. Mix well and cook on medium heat for 4 to 5 minutes. Add the vinegar and paprika. Mix well and cook on low heat with the lid on for 5 minutes. Blend smooth in a blender. Transfer back to the pan and reheat. Add the fish into the sauce and cook gently on a low heat till the pieces are cooked. Taste for seasonings and serve with couscous.

Meatballs with Smoked Paprika

June 2, 2013

Here is another meatball recipe.  They are so easy to make and I like to make mine with different flavorings. I also like to make them really healthy and generally make them with ground turkey meat. These particular ones have my favorite flavors- smoked paprika and dried ancho chilies. They both have a delicious, smoky flavor with a bit of kick.

I added the paprika in the meat itself including onion and garlic. For the sauce I reconstituted a few ancho chilies, blended them with crushed tomatoes and cooked it. I then formed the meatballs and cooked them in the delicious sauce.

 

  • 1 pound ground turkey meat
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 2 teaspoons dried thyme
  • 1 egg beaten
  • ½ cup cilantro, chopped
  • ½ cup yellow onion, chopped
  • 3 garlic cloves, minced
  • ¼ cup panko breadcrumbs
  • 1/3 cup milk

Transfer the meat into a large bowl. Add the paprika, salt, thyme, beaten egg, cilantro, onion and garlic. Mix well. In the meantime soak the breadcrumbs in the milk for ten minutes. Add the soaked breadcrumbs into the meat mixture and mix well. Keep aside in the fridge for at least 2 to 3 hours.

Sauce

  • 2 tablespoons olive oil
  • 1 28 oz can of crushed tomatoes
  • 2 dried ancho chilies
  • 1 cup boiling water
  • 1 teaspoon ground cinnamon
  • Salt

Soak the dried chilies in the boiling water for half an hour. Blend the soft peppers (and the water) with the crushed tomatoes until all blended well. Add the olive oil in a large saucepan. Add the tomato mixture into the pan and bring to a boil. Cook for about 15 minutes on high. Simmer while forming meatballs and gently dropping them in the sauce. Add the cinnamon. Cook for about 15 to 20 minutes. Check for seasonings and serve with rice or bread.

Mexican Style Shrimp Stew

July 11, 2012

Mexican Style Shrimp Stew Yum, yum. I know stew sounds weird in the summer but this one takes almost no time to make.. especially since it is make with shrimp. I crave spicy foods in the summer- with super loud flavors.. this definitely fits the bill….

  • 1 pound medium shrimp, cleaned and deveined
  • 1 dry ancho chili, seeds taken out
  • 2 chipotle chilies, seeds taken out
  • 1 New Mexico chili, seeds taken out
  • Juice of one orange
  • 2 cups chicken broth
  • 3 green onions
  • 4 garlic cloves, peeled
  • 1 cup cilantro, chopped
  • 2 tablespoons extra light olive oil
  • 1 cup crushed tomatoes
  • Salt
  • 1/3 cup half and half
  • 1 cup roasted corn

Add the chilies, orange juice, chicken broth, green onions and garlic into a medium saucepan. Bring to a boil and simmer for 15 to 20 minutes or till the chilies are soft. Add to the blender with the cilantro and blend till smooth.
Heat the same saucepan with the olive oil on medium heat. Add the blended sauce and bring to a boil. Add the crushed tomatoes and bring to a boil and cook for another 20 to 25 minutes on medium heat. Add salt and half and half. Check for seasonings and cook on a simmer. Add the corn and cook for 5 minutes. Add the shrimp and gently cook till the shrimp is done but not over cooked. Check for seasonings and serve with Spanish rice.

Mattar Paneer

June 11, 2012

Mattar Paneer- Dry This dish is more of a homestyle version of the one Indian restaurants serve. This is dry and healthier with not too much fat.. try it next time you are craving some delicious Indian food…

  • 1 pack Paneer, grated
  • 2 tablespoons extra light olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 1 medium yellow onion, chopped
  • 2 inch fresh ginger, grated
  • ½ cup cilantro, chopped
  • ½ cup crushed tomatoes
  • 1 teaspoon turmeric
  • ½ cayenne pepper
  • Salt
  • 2 cups frozen peas

Heat a saucepan with the olive oil. Add the cumin seeds and coriander and cook for a minute. Add the onion and ginger. Saute on medium heat for 3 to 4 minutes. Add the crushed tomatoes and sauté for 4 to 5 minutes on medium heat. Add the grated paneer and mix well. Add the turmeric, cayenne pepper and salt and mix well. Cover with lid and cook for about 10 minutes. Take lid off and add the peas. Mix well and cook for another 5 minutes. Check for seasonings and serve warm with roti or naan.