Tag: tomato sauce
Chicken Curry with Dill and Cilantro
If you like going out for Indian food but are too scared to try cooking something at home… try this dish. It is easy to make and the ingredients are readily available. The garam masala is a challenge as the varieties available in stores are not as good but you can still use one or just eliminate it. Either way, the result is delicious and healthy…
- 2 pounds chicken thighs, skinless, with or without bone
- ½ cup greek yogurt
- 2 tablespoons half and half
- 2 inch fresh ginger, grated
- 3 garlic cloves, grated
- Juice of half a lemon
- 2 teaspoons salt
- 1 teaspoon garam masala
Mix the yogurt, half and half, ginger, garlic, lemon juice, salt and garam masala in a small bowl. Transfer the chicken and the marinade to a zip lock bag for at least 2 hours if not over night in the fridge. Take out half an hour before cooking.
- 1 cup fresh dill
- 1 cup fresh cilantro
- 10 to 12 green onions
- ½ cup water
Blend the greens and water in a blender till smooth. Keep aside.
- 3 tablespoons extra light olive oil
- ½ cup tomato sauce, homemade or store bought
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
Heat a heavy saucepan with the oil. Add the green dill sauce and sauté on medium heat for 5 to 7 minutes. Add the tomato sauce, coriander, turmeric and cayenne pepper and sauté for another minute. Add the chicken with the marinade. Bring to a boil and cover with a lid and simmer on a low medium heat for 20 minutes. Take the lid off and turn the heat up to cook away any extra liquid in the sauce, stirring constantly. Check for seasonings. Serve warm with fresh rotis.
Roasted Eggplant with Peas
- 1 medium sized eggplant
Place the eggplant on to a grill or under a broiler. Char the skin from all sides, making sure the eggplant is nice is tender once done- about 10 to 15 minutes. Keep aside and let cool, take skin off and mash with a fork.
- 2 tablespoons extra light olive oil
- 2 tablespoons stems of fresh dill
- 2 tablespoons stems of fresh cilantro
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons coriander powder
- 1 teaspoon turmeric
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 1 cup tomato sauce
- 1 cup peas
- ½ cup fresh cilantro, chopped
- ¼ cup fresh dill, chopped
Heat a heavy saucepan with the oil. Add the dill, cilantro, onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the coriander powder, turmeric, salt and cayenne pepper. Saute for another 2 to 3 minutes. Add the tomato sauce and sauté for an addition 3 to 4 minutes. Add the eggplant and cook on medium heat, stirring constantly for about 10 minutes. Add the peas, cilantro and dill. Mix well and let cook for 5 to 6 minutes or till the peas are heated through. Check for seasonings and serve warm.
Chicken and Cauliflower Stew
Great winter stew with yummy cauliflower… delicious weeknight meal…
- 1 pound chicken thighs, cleaned and cut into bite sized pieces
- Juice of one lemon
- 2 teaspoons smoked paprika
- 4 garlic cloves, peeled
- 1 cup cilantro, chopped
- 2 teaspoons salt
Add lemon juice, paprika, garlic, cilantro and salt in a blender. Blend till smooth. Take out and transfer to a medium bowl. Add the chicken pieces and mix well. Marinate for at least 2 to 3 hours.
- 1 cauliflower head, cut into florets
- Drizzle of olive oil
- Salt
Preheat oven to 400 degrees F.
Place the cauliflower onto a lined cookie sheet. Drizzle with olive oil and sprinkle salt. Mix well and roast for 30 to 40 minutes till the florets are golden brown but not over done. Keep aside.
- 2 tablespoons extra light olive oil
- 1 medium yellow onion, chopped
- 1 cup tomato sauce
- Salt
- ½ cup cilantro, chopped
Heat a medium saucepan and add the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the chicken and the marinade. Bring to a boil and simmer for 10 minutes. Add the cauliflower, bring to a boil and lower the heat and place the lid. Cook for another 10 to 15 minutes, till the chicken is cooked. Mix well and check for seasonings. Add salt and cilantro for garnish. Serve with a green salad.
Turkey Chili with Beans
Yummy and healthy and perfect for a cold day….
- 2 tablespoons olive oil
- 1 pound dark meat ground turkey
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ancho chili
- 1 medium yellow onion, chopped
- 3 garlic, chopped
- ½ cup cilantro, chopped
- 1 tablespoon tomato paste
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 14 oz can of beans (use your favorite, I used pinto), rinsed and drained
- Salt
Heat a saucepan with olive oil and add the ground meat. Saute and brown on high heat while separating the meat and stirring at the same time for about 3 to 4 minutes. Add the coriander, cumin and ancho chili. Saute on medium heat for 3 to 4 minutes. Add the onion, garlic, cilantro and tomato paste. Saute on medium heat for 3 to 4 minutes, stirring constantly. Add the tomato sauce, chicken broth and beans. Bring to a boil, lower to a simmer and cook, covered for 30 minutes. Take the lid off and check for seasonings, add salt and serve warm with shredded cheese and other desired toppings.
Lasagna with Meat Sauce
Delicious lasagna… for the weeknights or a holiday meal!
- 3 ½ cups fresh or store bought tomato sauce, divided
- ½ pound ground turkey
- 2 tablespoons extra virgin olive oil
- ½ cup shallots, chopped
- 2 garlic cloves, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- Salt
- 6 no-boil lasagna sheets
- ½ cup shredded fontina
- ½ cup shredded pecorino romano
Heat oven at 350 degrees F.
In a large frying pan, heat the olive oil. Add the ground turkey and break the meat with the back of a wooden spatula while sautéing for 4-5 minutes. Add the shallots and garlic and sauté for 3-4 minutes on medium high heat. Add the thyme, rosemary and sage. Add 2 cups tomato sauce and salt. Cook on medium low heat for 20 minutes and check for seasonings. Mix the 2 cheeses together and keep aside.
In an 8X8 pan, add ½ cup tomato sauce at the bottom. Add 2 sheets on top and add 1 cup meat sauce. Sprinkle ¼ cup cheese. Add 2 sheets on top and add 1 cup meat sauce once more. Sprinkle ¼ cup cheese. Add the last 2 sheets and top with 1 cup tomato sauce and sprinkle with ½ cup cheese. Cover with foil and bake for 50 to 60 minutes till bubbly on top.
Mexican Stew with Chicken and Shrimp
This is a yummy, one pot meal that is a bit reminiscent of a deconstructed paella… I have delicious sauce that I serve with yummy chicken and shrimp…
- 2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
- 2 garlic cloves, peeled
- 1 jalapeno chili, sliced in half and deseeded
- 1 medium onion, chopped
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 1 cup fish stock
- ½ cup heavy cream
- 1 tablespoon olive oil
Transfer the tomato sauce to a medium saucepan. Add the garlic, jalapeno, onion, nutmeg and salt. Bring to a boil and lower the heat to a simmer for 10 minutes or till the vegetables are soft. Transfer to a blender and add the fish stock and blend till smooth.
Heat the same saucepan with olive oil and add the tomato sauce and sauté for a minute. Turn heat lower and simmer, covered for 15 minutes, till the sauce is thickened. Add the heavy cream, mix well and check for seasonings. Keep aside.
- 1 pound chicken thighs, skin off with the bone
- 3 to 4 links chorizo, casings off and crumbled
- 1 pound medium shrimp
- 2 tablespoons extra light olive oil
- 1 tablespoon butter
- Salt
- 2 teaspoons cumin seeds, ground
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
Heat a heavy saucepan with the olive oil and butter. Brown the chicken thighs on high heat on both sides, for about 3 to 4 minutes on each side. Sprinkle salt on both sides. Take the chicken out and add the chorizo and sauté on medium heat for 2 to 3 minutes. Add the cumin seeds, onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the chicken back to the pan and the tomato sauce. Bring to a boil and simmer with the lid on for 20 minutes. Take the lid off and check for seasonings. Add the shrimp right before serving. Cook for 3 to 4 minutes making sure shrimp does not overcook. Serve with arugula rice.
Baked Sausage and Mushroom Pasta
Another one pot meal one can whip up in no time. I played around with marsala wine in this dish to give an extra yummy flavor… really good!
- 2 tablespoons extra virgin olive oil
- 4 to 5 sausage links, casings removed and crumbled (I used with roasted garlic)
- 1 10 ounce pack Cremini mushrooms, cleaned and sliced
- Salt
- ¼ cup Marsala wine
- 2 cups fresh tomato sauce, homemade or store bought
- ½ pound penne, cooked a bit less than al dente
- ½ cup fresh full fat ricotta cheese
- 1 cup grated mozzarella cheese, divided in half
- ½ cup fresh parsley, chopped
Heat a wide frying pan with the olive oil. Add the crumbled sausage and cook on a medium heat for 4 to 5 minutes. Add the mushrooms and continue to sauté for another 4 to 5 minutes. Add a teaspoon of salt and Marsala wine. Stir well and add the tomato sauce. Bring to a boil and add the cooked pasta, ricotta cheese and ½ cup mozzarella cheese. Mix well, turn heat off and check for seasonings. Add parsley, mix well and transfer to an oven-proof dish. Top with the remaining grated cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and turn the broil function on and brown for 2 to 3 minutes. Remove from oven and let sit for 10 minutes and serve.