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Tag: tomatoes

Tomato and Cucumber Salad: Kachumbar

Kachumbar

  • 1 English cucumber, chopped into 1/2 inch pieces
  • 1 cup cherry tomatoes, cut in half
  • 4 green onions, chopped
  • Salt
  • Juice of one lemon
  • 1/2 cup cilantro, chopped

Mix the cucumber, tomatoes, green onions, salt, lemon juice and cilantro in a small bowl. Mix well and serve.

Tabbouleh

This is a yummy salad- perfect with the Middle Eastern feast I made. Fresh, flavorful and delicious….

  • ¼ cup red bulgur
  • 3 ripe tomatoes
  • 2 cups flat leaf parsley, minced
  • 1 cup fresh mint, minced
  • 1 cup cilantro, minced
  • ½ English cucumber, chopped
  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • ½ teaspoon ground all spice
  • ½ teaspoon ground cinnamon
  • 1 to 2 teaspoons salt

Transfer the bulgur to a medium bowl and pour about ½ cup hot water and let soak for 10 minutes. Rinse and drain and add to a serving bowl. Cut the tomatoes in half and take out all the meat with a spoon including the seeds. Chop the tomatoes and add to the bowl including all the other ingredients. Mix well, taste for seasonings and serve.

Middle Eastern Style Ground Beef

I recently entertained and decided to make a Middle Eastern/Greek meal- so I started with this ground beef dish flavored with mint and garlic. I served the meal with warm pita bread with delicious feta cheese and hummus for appetizers…

  • 2 tablespoons olive oil
  • 1 teaspoon dried mint
  • 2 teaspoons garam masala
  • 1 pound grass fed ground beef
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium tomatoes, seeds and core removed, chopped
  • ½ cup tomato sauce, homemade or store bought
  • 2 teaspoons salt
  • 1/3 cup flat leaf parsley, chopped
  • 1/3 cup fresh mint, chopped

Heat a large saucepan with the oil. Add the dried mint and garam masala and sauté on medium heat for 10 seconds. Add the ground beef and increase the heat to high and sauté while separating the meat with a wooden spoon for 4 to 5 minutes. Add the onion, garlic, tomatoes and tomato sauce. Saute on high heat for another 4 to 5 minutes, stirring constantly. Add the salt and lower the heat to medium and cook with the lid on for 8 to 10 minutes. Take the lid off and check for seasonings. Garnish with parsley and mint. Serve with heated pita.

Bulgur Pilaf with Red Pepper and Eggplant

This is a perfect accompaniment for the kebabs from yesterday’s post. I added delicious red pepper and eggplant to the grain and included harissa which is a Moroccan spicy condiment. It was a delicious dish!

  • 1/3 cup olive oil
  • 1 medium yellow onion, diced
  • 1 tablespoon harissa
  • 1 tablespoon tomato paste
  • 1 large red pepper, diced
  • 1 small eggplant, diced
  • 1 jalapeno, diced
  • 1 cup tomatoes, diced
  • 1½ cups bulgur wheat, washed and drained
  • 2 cups hot water
  • 2 to 3 teaspoons salt
  • 1 tablespoon dried mint

Heat a large saucepan with the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the harissa and tomato paste. Saute for another 2 to 3 minutes.  Add the red pepper, eggplant and jalapeno. Saute for 3 to 4 minutes. Add the tomatoes, mix well and simmer on a medium low heat, covered for about 5 minutes. Take the lid off and add the bulgur and sauté for 3 to 4 minutes. Add the hot water, bring to a boil and simmer, covered for 15 minutes. Turn the heat off and let the bulgur rest for 20 minutes. Take the lid off, fluff with a fork. Add salt and dried mint. Check for seasonings. Serve warm.

Fish Stew with Coconut Milk

This is a great stew to make through the week since it doesn’t take very long. It is also good to incorporate fish into your diet and this is a great way to eat delicious fish in a delicious stew! I served it with some forbidden rice- recipe coming tomorrow…

  • 1 to 1½ pounds filets of firm white fish, cut into large fillets
  • 3 garlic cloves, minced
  • Juice of half a lemon
  • Salt
  • Pepper

Marinate fish with the garlic, lemon juice, salt and pepper. Keep aside for about half an hour.

  • 3 tablespoons olive oil
  • 1 medium yellow onions, chopped
  • 4 green onion, chopped
  • 1 large red pepper, chopped
  • 2 medium tomatoes, chopped
  • 2 teaspoons smoked paprika
  • ½ cup cilantro, chopped
  • 1 14 ounce can coconut milk
  • Salt

Add the oil to a large saucepan. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the green onion and red pepper and sauté for another 2 to 3 minutes. Add the tomatoes and smoked paprika. Saute for 5 to 6 minutes. Add the cilantro and coconut milk. Bring to a boil and simmer for 10 to 15 minutes. Add the fish fillets and simmer until cooked through, making sure not to overcook the fish. Adjust seasoning and serve with rice.

Gorgonzola and Pancetta Burger

Gorgozola and Pancetta Burgers

This is one of my favorite burgers I have made in a long time. I make burgers all the time and try to come up with new combinations. This one is a combination of some delicious flavors including pancetta and fresh thyme. I made the burgers even more delicious by stuffing them with gorgonzola cheese…

  • ½ cup pancetta, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 small shallots, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 pound grass fed ground beef
  • 1 to 2 teaspoons salt
  • 1 egg, beaten
  • ½ cup crumbled gorgonzola
  • 4 Ciabatta rolls
  • Sliced tomatoes
  • Lettuce

Heat a small frying pan with the pancetta. Add the oil and sauté on medium heat for a minute. Add the shallots, garlic and fresh thyme. Saute on medium heat for 5 to 6 minutes. Take off the heat and let cool. Add the mixture to the ground beef. Add salt and egg and mix well.
Divide the mixture into four parts. Take each part and form a ball. Flatten it and add 2 tablespoons of cheese in the middle. Fold the meat over the cheese and form a patty. Repeat and make three more patties. Cook on the grill or cook top. Serve on a Ciabatta roll with tomatoes and lettuce.

Eggplant Caponata

Eggplant Caponata

  • 2 tablespoons extra virgin olive oil
  • 1/3 cup pine nuts
  • 1/3 cup currants
  • 3 garlic cloves, grated
  • 1 cup diced tomatoes
  • 1 medium eggplant, cut into 1-inch squares
  • Salt
  • ½ cup cilantro, chopped
  • ½ cup mint, chopped

Heat a frying pan with the olive oil. Add the pine nuts and currants and sauté on medium heat for 2 to 3 minutes. Add the garlic and tomatoes. Saute on medium heat for 3 to 4 minutes. Add the eggplant and stir. Lower the heat and cover with lid and cook for ten minutes. Take the lid off and add salt and cook for another ten minutes, stirring constantly. Check for seasonings. Add the cilantro and mint. Serve warm or room temperature.