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Tag: fire roasted tomatoes

Moroccan Style Vegetable Stew with Olive Gremolata

This is a great vegetarian stew to make for company or through the week- and a great recipe to post for meatless Monday!! It does have a whole lot of ingredients but most of them are very common and are usually in a pantry. Harissa is a Moroccan style condiment that is made with red peppers and can have some heat as well… it is commonly found in super markets…

  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 3 garlic cloves, minced
  • 4 dates, pitted and chopped
  • 1 tablespoon harissa paste
  • 1 tablespoon tomato paste
  • 2 tablespoons all purpose flour
  • 2 large carrots, chopped
  • 1 large yellow pepper, chopped
  • 1 14 ounces can of tomatoes (I used fire roasted with green chilies)
  • 1 cauliflower head, cut into small florets
  • 1 14 ounces can of chickpeas, rinsed and drained
  • 3 to 4 cups water or vegetable broth
  • Salt

Heat a large saucepan with the olive oil. Add the onion and cook on medium heat for 3 to 4 minutes. Add the cinnamon, coriander, cumin and cayenne pepper. Saute for 2 minutes on medium heat. Add the garlic and dates and sauté for another 2 minutes. Add the harissa paste, tomato paste and flour. Saute for another 2 minutes. Add the carrots and pepper. Saute on medium heat for 3 to 4 minutes. Add the tomatoes, cauliflower and chickpeas. Saute for 3 to 4 minutes and add the water or broth. Bring to a boil and add 2 teaspoons salt. Lower the heat and cover with lid and cook for 20 minutes. Take the lid off and continue cooking till the consistency is of a thick stew. Check for seasonings and keep aside.

Gremolata

  • ½ cup green olives, chopped (I used olives stuffed with garlic)
  • ½ cup parsley, chopped
  • ¼ cup golden raisins, chopped
  • Zest of one large lemon

Mix the olives, parsley, raisins and lemon zest in a small bowl. Top the stew and serve.

 

Curried Chickpeas
  • 2 cups dried chickpeas, soaked overnight or at least 5 to 6 hours
  • 2 tablespoons extra light olive oil
  • 2 tablespoons butter or ghee
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 2 inch cinnamon stick
  • 3 cloves
  • 1 large cardamom
  • 2 medium shallots, chopped
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, chopped
  • 1 14 ounces can diced fire roasted tomatoes
  • Salt
  • ½ cup cilantro, chopped

Heat a pressure cooker or regular saucepan with the oil and ghee. Add the cumin, coriander, cinnamon stick, cloves and cardamom. Saute on medium heat for a minute. Add the shallots, garlic and ginger. Saute for 3 to 4 minutes, stirring constantly. Add the tomatoes and sauté for another 3 minutes. Add the chickpeas with the soaking liquid. Bring to a boil. If using the pressure cooker, cook for about half an hour. If using regular saucepan, cook for at least an hour or till the chickpeas are soft but not mushy. Check for seasonings and garnish with cilantro.

Chicken Curry with Roasted Onion and Garlic

This is a very different way of making a curry- usually, the onion, ginger, garlic and tomato and cooked to death to achieve a deep, deep flavor. I like to cook simple food that doesn’t take me forever to cook… but I want to get the cooked to death flavor- so I roasted the onions and garlic…. it created an amazing, amazing flavors…

  • 1 large yellow onion, cut in half with skin on
  • 3 garlic cloves, intact
  • 2 inch piece of ginger
  • 1 14 ounce can of fire roasted tomatoes

Preheat oven to 350 degrees F.

Wrap the garlic and ginger in a piece of aluminum foil. Place the onion and the aluminum packet on a lined cookie sheet and roast in the oven for 40 minutes. Take out and let cool and transfer to a blender. Add the canned tomatoes and blend till a smooth sauce is formed. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 tablespoons butter or ghee
  • 2 pounds chicken thighs, skinless and boneless and cut into 2 inch pieces
  • Sprinkle with salt
  • 2 teaspoons black cumin or regular cumin
  • 1 cinnamon stick- 3 inches
  • 3 cloves

Sprinkle the chicken pieces with salt. In the meantime, heat a heavy saucepan with the oil and butter/ghee. Brown the chicken pieces on both sides on a medium high heat. Take out of pan and keep aside. Add the cumin, cinnamon and cloves. Saute for 30 seconds on medium heat. Add the onion and tomato sauce and sauté for 4 to 5 minutes. Add the chicken pieces, a cup of water and bring to a boil. Simmer on low heat covered with a lid for 30 minutes. Take the lid off and adjust seasoning as desired. Serve with rice or roti.

 

Turkey Chili with Squash and Eggplant
  • 2 tablespoons extra light olive oil
  • 1 pound dark meat, ground turkey
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cinnamon powder
  • 2 teaspoons salt
  • 1 medium squash, peeled and chopped
  • 1 medium Chinese eggplant, peeled and chopped
  • 1 14 ounces can fire roasted tomatoes
  • 1 14 ounces can black beans
  • 2 cups water or chicken broth
  • ½ cup cilantro, chopped

 

Heat a large saucepan with the oil. Add the ground turkey and sauté on medium high heat for 3 to 4 minutes, while separating the meat with the back of a spoon. Add the onion, garlic, chili powder, ancho, cinnamon and salt. Saute for 5 to 6 minutes on medium heat. Add the squash, eggplant, tomatoes and beans. Saute for 3 to 4 minutes. Add the water/broth, bring to a boil and simmer with lid on for about 20 minutes. Take the lid off and continue to cook till a good chili consistency is reached. Check for seasonings and garnish with cilantro.

Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used  curry leaves and mustard seeds… it was delicious…

  • 1 pound chicken thighs, skinless and cut into 2 inch pieces
  • ¼ cup Greek yogurt
  • 3 garlic cloves
  • 2 inch ginger piece, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

  • 1 14 ounces can diced fire roasted tomatoes with chilies
  • 1 medium onion, chopped
  • 2 cardamom pods
  • 2 cloves
  • 1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth.  Keep aside.

  • 3 tablespoons extra light olive oil
  • 8 to 10 curry leaves, chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

Chicken Cacciatore

My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!

  • 2 cups cherry tomatoes
  • 1 large red pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch pieces
  • 16 ounces, Cremini mushrooms, cut in half
  • 4 large garlic cloves wrapped in aluminum foil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Sherry wine vinegar
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.

  •  2 pounds chicken cutlets
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • Pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
  • 2 cups chicken broth
  • 1 tablespoon capers, drained
  • 1/3 cup fresh basil, sliced thin

Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.

Raspberry Smoked Paprika Barbecue Chicken

This is a great recipe for the summer- perfect for just the family or to entertain with…

Barbecue Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 6 ounces fresh or frozen raspberries
  • 1 cup chopped fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Juice of half a large lemon
  • Zest of a lemon

Heat a small saucepan with the olive oil. Add the shallot and garlic cloves. Saute on medium heat for 2 to 3 minutes. Add the raspberries, tomatoes, vinegar, honey, Worcestershire sauce, smoked paprika and salt. Bring to a boil and simmer for about 20 minutes. Cool the mixture and blend in a blender till smooth. Add the lemon juice and lemon zest. Take one cup aside for basting the chicken.

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Dry Rub

  • 2 teaspoons smoked paprika
  • 2 teaspoons coriander powder
  • 2 teaspoons coarse salt
  • Mix the spices and keep aside.
  • 2 pounds chicken thighs

Sprinkle the dry rub all over the chicken on both sides. Marinate over night or at least for 4 hours.

Grill the chicken while basting every few minutes with the barbecue sauce.

Serve the chicken with the remaining sauce on the side.

 

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