Tag: diced tomatoes
Beef Chili with Chicken Chorizo
This is a delicious chili cooked with chorizo- which has immense flavor…
- 2 tablespoons olive oil
- 1 pound grass fed ground beef
- 4 chorizo links, casings taken off and crumbled
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 yellow pepper, chopped
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika
- 1 14 oz can diced tomatoes with chili
- 1 14 oz can black beans, rinsed
- 1 cup water
- 2 teaspoons salt
- ½ cup cilantro, chopped
Heat a saucepan with olive oil. Add the beef and chorizo and sauté on high heat for 5 to 6 minutes while separating the meat with the back of a wooden spoon. Add the onion, garlic and pepper and sauté for 3 to 4 minutes. Add the spices and tomatoes. Saute for another 2 to 3 mintues. Add the black beans, water and salt. Bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes, while stirring occasionally. Take the lid off and cook for another 15 minutes on a low heat, or until the desired consistency is achieved. Check for seasonings and garnish with cilantro. Serve warm.
Black Beans with Onion and Cumin
This is a very simple yet flavorful side dish to serve with any kind of protein or even just as a snack. I made these beans with the chicken enchiladas… yummy!
- 2 tablespoons extra virgin olive oil
- 2 teaspoons cumin seeds, crushed
- 1 teaspoon coriander seeds, crushed
- 1 large yellow onion, chopped
- 3 garlic cloves, crushed
- 1 14 ounces can of diced tomatoes with green chilies
- 2 14 ounces cans black beans, rinsed and drained
- Salt
- 2 cups water
- ½ cup cilantro, chopped
Heat a wide frying pan with the olive oil. Add the cumin and coriander seeds and sauté on medium heat for 1 minute. Add the onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the tomatoes and sauté for another 2 to 3 minutes. Add the black beans, salt and the water. Bring to a boil and simmer with lid on for 15 minutes. Take the lid off and cook for another 5 minutes. Check the seasonings and garnish with cilantro.
Brown Rice with Tomatoes and Beans
This is a perfect accompaniment with yesterdays chili.. and it is healthy and delicious!! No one will be able to tell brown rice was used…
- 2 cups brown rice, rinsed
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
- Juice of half a large lemon
- 5 cups water or chicken broth
Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt, lemon juice and liquid. Bring to a boil and lower the heat to a simmer and cook partially covered for about 20 minutes. Once the liquid is cooked off from the surface, lower the heat and cover with lid. Cook an additional 20 minutes or so, or till the rice is cooked through.
Tomatoes and Beans
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- 1 14 ounces can diced tomatoes with chili
- 1 14 ounces can black beans, drained and rinsed
- ½ cup cilantro, chopped
- Salt
Heat a large saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the cumin and ancho chili powder. Saute for another minute. Add the tomatoes and sauté for 2 to 3 minutes. Add the black beans and cilantro. Add the mixture to the cooked rice. Mix well and add salt to taste. Serve warm.
Scallop Scampi with Arugula Salad
Italian dish number two is one of my favorites. I love making one pot meals- this one kind of fits the description. I especially love the arugula salad on top. I happen to have some arugula pesto but you can use regular basil pesto instead…
- 1 pound scallops, cleaned and dried
- 2 tablespoons extra virgin olive oil
- 5 to 6 garlic cloves, mashed
- ½ cup white wine
- 1 cup diced tomatoes
- ½ pound pasta cooked al dente
- ½ cup saved pasta water
Heat a wide frying pan with the olive oil. Brown the scallops on both sides for a minute and keep aside. Add the garlic and sauté on medium heat. Add the white wine and tomatoes. Mix well and scrape any brown bits off the pan surface. Add the pasta and pasta water. Mix well and add the scallops. Cook for another minute and check for seasonings.
Arugula Salad
- 2 cups arugula, cleaned
- 2 tablespoons left over arugula pesto
- Juice of half lemon
- Salt
Place the arugula leaves in a medium bowl. Add the pesto, lemon juice and salt. Toss well and serve small mounds right on top of pasta.
Roasted Cauliflower and Sausage Pasta with Pecorino & Thyme Breadcrumbs
I decided to go with the pasta theme from yesterday and post this delicious dish. As a lot of you know, I work with cauliflower a lot- mostly in Indian dishes. I decided to make a change and use the veggie in another cuisine.. how about pasta, I thought??? Well, why not?
I decided to roast cauliflower florets in a hot oven to bring out the nutty, sweetness. I then took off the casings off some delicious chicken sausages and sautéed them with garlic, shallots, white wine and diced tomatoes. The mixture made a delicious sauce- especially after I added some leftover pasta water to it… it thickens the sauce and makes it yummier.
If that was not enough- I decided to add a topping. I slow cooked a delicious combination of garlic, breadcrumbs, thyme and Romano cheese. The topping gives a delicious crunch and flavor to the pasta dish.
This is a great option for a quick, healthy weeknight meal.. try this with a delicious salad and a glass of wine.
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Chicken Sausage and Cannellini Bean Stew served with Parmesan Garlic Bread
It was one of those rainy evenings we have had so many of and my initial plan was to go out for dinner but then as the day progressed and the rain lingered, I got more and more lazy. I changed into my pajamas and decided to open a bottle of wine and cook.
I had a chicken sausages in my fridge and I decided to pair them with cannellini beans to make a delicious stew. I used the usual suspects including shallots, garlic and of course some red wine. I also had rosemary in the fridge and as far as I am concerned, the white beans are made for rosemary.
To create a balanced meal, I added baby spinach at the very end and served the one pot meal with a parmesan garlic bread. I of course sprinkled some extra cheese on top of the stew.
The evening was relaxing and filled with good food and great wine. My daughter loved the stew but thought there was too much garlic on the garlic bread. She was right- I love garlic so much that I usually tend to go very heavy it. I loved it but both my husband and daughter thought it was too much- oh well, you can’t please everyone all the time.
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