Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Pizza with Fire Roasted Tomato Sauce Hot Italian Sausage Kalamata Olives Red Onion Roasted Peppers and Fresh Mozzerella
Wednesday, May 14, 2014
I was unable to decide whether I wanted Pizza or Salmon last night for dinner when I arrived at the grocery store. Since Monday, Wednesday and Friday are fresh fish delivery day at my local supermarket, I knew there was a good chance I would find the perfect salmon filet at the seafood counter, and, if so, thats what I would fix. Sure enough, the perfectly portioned, ideal center cut salmon filet was displayed, as if waiting for me. I certainly was quick to purchase it, but was unable to get pizza off my mind. I made my way to the sausage section and glanced over the selection, searching for some bulk hot italian sausage. I found just what I was looking for, so I purchased that too and decided to have pizza for dinner and to send the salmon to the freezer for another night this week.
In my pantry I grabbed a can of fire roasted tomatoes for the sauce. I started by sauteeing a minced garlic clove in olive oil and then added the can of tomatoes, a tablespoon of tomato paste, a teaspoon of sugar and a teaspoon of salt. That cooked down for about 1/2 hour on a low simmer until the liquid evaporated and a thick sauce remained.
Meanwhile, I browned the bulk hot italian sausage in a skillet, drained the grease and set it aside.
I used the same pizza dough recipe that I have in the past (for the recipe please see the Veggie Pizza entry on January 31, 2010). Rolled it out into about a 10-12 inch circle and topped it with the fire roasted tomato sauce. Next, the crumbled hot italian sausage, thin strips of roasted red pepper, thinly sliced red onion, sliced Kalamata olives sliced of fresh mozzerella cheese and a sprinkling of hot pepper flakes and dried oregano. I placed the pizza on a pizza stone in a 450 degree oven for about 15 minutes. While still hot, top with freshly grated parmesan cheese!
Chicken Pasta in Creamy Tomato Sauce
Thursday, May 8, 2014
Chicken Pasta in Creamy Tomato Sauce
Ingredients
- Boiled pasta ½ packet
- Chicken breast sliced 2
- Oil 3 tbsp
- Oregano ½ tsp
- Rosemary ½ tsp
- Onion chopped 1
- Garlic chopped 3 – 4 cloves
- Tomatoes boiled 2 – 3
- Parsley chopped ¼ bunch
- Tomato paste 2 tbsp
- Brown sugar 1 tsp
- Fresh cream 4 tbsp
- Salt to taste
- Black pepper ground ¼ tsp
Method
- Boil half packet of pasta and keep aside.Heat 3 tbsp oil in a wok, add 3 – 4 cloves of chopped garlic and sauté till golden brown. Now add 1 chopped onion and fry till softened.Add 2 sliced chicken breast, 2 – 3 chopped tomatoes, 2 tbsp tomato paste, ½ tsp oregano and ½ tsp rosemary. Fry for 2 – 3 minutes.Then add salt to taste, ½ tsp black pepper powder, 1 tsp brown sugar, ¼ bunch of chopped parsley and 4 tbsp fresh cream. Cook for 1 – 2 minutes.Now spread boiled pasta in a platter, top with chicken sauce and serve hot.
White Bean Dried Tomato Dip
Tuesday, April 22, 2014
I keep trying with the white bean dips. I find an awful lot of them pretty dull, actually. Perhaps I have finally gotten enough other stuff in there that it can actually be tasty. At any rate, this was quite popular.
If you dont want to cook the beans, you should use 2 540 ml (19 ounce) tins.
about 3 cups dip
20 minutes prep time, not including cooking the beans
1 cup raw pea (navy) beans
1/3 cup parsley
1/2 cup dried tomatoes
2 cups grated celeriac
2 or 3 cloves of garlic
1 tablespoon sunflower seed oil
the finely grated zest of 1/2 lemon
the juice of 1/2 lemon
1 teaspoon salt (maybe)
1/4 teaspoon ground black pepper
1 teaspoon rubbed basil
1/4 teaspoon rubbed rosemary
1/2 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
1/4 cup stuffed olives (optional)
The beans need to be cooked the day before; put them in a pot and cover them with generous amounts of water. Bring them to a boil, then let them soak for several hours. Bring to a boil again, and then simmer until tender, about an hour.
Put the drained beans into a food processor. Add a good handful of parsley, washed and squeezed dry (and without any tough stems).
Put the tomatoes into a small pot with water to just cover, and bring to a boil. Turn off the heat and let them sit, covered, for about 10 minutes.
Meanwhile, peel and grate the celeriac. Heat the oil in a medium skillet, and cook the celeriac gently until softened. Add the peeled, sliced garlic and cook for a minute or two more.
Add the drained tomatoes and the celeriac and garlic to the beans. Add the lemon juice and zest, and the seasonings, and the olives if you want them. Note; the amount of salt called for supposes home-cooked beans and no olives. If you use canned beans and/or olives, you should reduce the salt accordingly. If you use both you will not likely need to add any.
Last year at this time I made Pasta with Roasted Squash, Mushrooms, Onions & Dried Tomatoes.
Read More..
If you dont want to cook the beans, you should use 2 540 ml (19 ounce) tins.
about 3 cups dip
20 minutes prep time, not including cooking the beans
1 cup raw pea (navy) beans
1/3 cup parsley
1/2 cup dried tomatoes
2 cups grated celeriac
2 or 3 cloves of garlic
1 tablespoon sunflower seed oil
the finely grated zest of 1/2 lemon
the juice of 1/2 lemon
1 teaspoon salt (maybe)
1/4 teaspoon ground black pepper
1 teaspoon rubbed basil
1/4 teaspoon rubbed rosemary
1/2 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
1/4 cup stuffed olives (optional)
The beans need to be cooked the day before; put them in a pot and cover them with generous amounts of water. Bring them to a boil, then let them soak for several hours. Bring to a boil again, and then simmer until tender, about an hour.
Put the drained beans into a food processor. Add a good handful of parsley, washed and squeezed dry (and without any tough stems).
Put the tomatoes into a small pot with water to just cover, and bring to a boil. Turn off the heat and let them sit, covered, for about 10 minutes.
Meanwhile, peel and grate the celeriac. Heat the oil in a medium skillet, and cook the celeriac gently until softened. Add the peeled, sliced garlic and cook for a minute or two more.
Add the drained tomatoes and the celeriac and garlic to the beans. Add the lemon juice and zest, and the seasonings, and the olives if you want them. Note; the amount of salt called for supposes home-cooked beans and no olives. If you use canned beans and/or olives, you should reduce the salt accordingly. If you use both you will not likely need to add any.
Last year at this time I made Pasta with Roasted Squash, Mushrooms, Onions & Dried Tomatoes.
SANDRAS TANGY TOMATO VINAIGRETTE
Monday, March 10, 2014
 |
| I love using this tangy vinaigrette with many types of salads... |
Prep: 5 Mins.
Posted by Sandra
INGREDIENTS
½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
kosher salt and ground pepper to taste
METHOD
Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.
Serve by drizzling over salad, as a side sauce for barbecued fish, or as a dip for vegetables and/or torn pieces of sour dough bread – enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tips: The Tomato Vinaigrette can be stored in an airtight covered container in the refrigerator for up to 3 days. If you choose to make the above salad in photo, please be sure to chill your iceberg wedges in the freezer for a few minutes so they are very, very cold when serving (not frozen though) and top with fire-roasted tomato bits, including soft-boiled wedges along side.
VEGETABLE PALA0 WITH ONION TOMATO AND CURD SALAD
Tuesday, February 25, 2014
VEGETABLE PALA0
Serves 6 Preparation time 45 minutesIngredients
2 cups basmati rice or any other raw rice, 3 onions sliced finely,
1 cup ground coconut,
½ teaspoon turmeric powder,
2 teaspoons ginger garlic paste,
½ cup oil or ghee, salt to taste,
3 green chilies chopped,
2 teaspoons chillie powder,
1 teaspoon garam masala powder / all spice powder,
2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits
A few cashewnuts
ONION, TOMATO AND CURD SALAD / PALAU CHUTNEY
Ingredients
2 tablespoons roughly ground coconut paste2 green chilies
2 medium size onions chopped finely
1 tablespoon chopped coriander leaves
½ teaspoon salt
1 teaspoon lime juice
½ teaspoon sugar
½ cup curds or yogurt
Mix all the ingredients together and serve as an accompaniment for Biryani or Palau.
Tomato salsa Instant tomato chutney
Friday, February 14, 2014
Tomato salsas are gorgeous looking things and only 5 minutes get in-between seeing this picture and tasting it in your mouth. Believe me when I say that because Ive just made it to go with my lunch of chapati ( fluffed Indian bread ) and cabbage curry. This one is going to add some fun and zing to my otherwise boring lunch.
The one thing thatll be nice to have is a mortar and pestle to have that rough ground texture. A single pulse of 3-4 seconds in your food processor will substitute though.
Tomato Salsa | Instant tomato chutneyCategory - Chutneys / Salad / Fat free / Weight loss recipes
Time taken - Under 5 minutes
Makes 1 cup
Source - My own
ingredients
2 tomatoes medium sized - roughly chopped
2 cloves garlic peeled
4-5 black pepper corns
Pinch of coarse salt
1 tbsp freshly squeezed lemon juice
Pinch of cayenne pepper
Spring of coriander leaves - chopped
directions
In a mortar, pound the pepper corns with garlic pearls and coarse salt till roughly ground. Add the chopped tomatoes (in batches if your mortar is smaller), crush them with a firm hand on the pestle. Dont attempt to squish them completely. Remove the crushed contents into a bowl, squeeze lemon juice, cayenne pepper (red chilli powder) and coriander leaves. Toss and check for salt.
Serve chilled as a dip for your chips or toasted pita bread. You could also use this as a side to any regular Indian meal of roti and subzi.
note
You could drizzle extra virgin olive oil to increase the flavour quotient & the (good) fat quotient ofcourse!
This is my fast, flavourful and fat-free submission to Jihva for Tomato hosted by RP of My workshop.
Tags:
Pot Roasted Chicken in Tomato Sage Gravy
Monday, February 10, 2014
Brr... chilly for September, isnt it? My tomatoes have not been the best this year, between the rain and the cool weather. Good enough for this, though, which is a good start to fall cooking - still using fresh tomatoes and herbs, but something slow cooking and filling to warm you up.
This is a pretty simple way to cook a chicken, but tomatoes and herbs make the sauce seem very rich and fancy. I used my favourite Persimmon tomatoes (which I dont even think I have written about yet!) They are a large, solid, orange tomato and gave the sauce a lovely golden colour. You can use whatever tomatoes you like or have, though.
6 to 8 servings
2 1/2 to 3 hours - 45 minutes prep time
a 2 to 3 kilo (4 to 6 pounds) chicken and its giblets, if available
2 - 3 shallots
2 - 3 large tomatoes
2 - 3 stalks of celery
1 cup chicken stock
2 bay leaves
6 to 8 fresh sage leaves
2 sprigs of fresh rosemary
3 tbsps flour
salt, if needed
sage leaves and a little oil to fry, OPTIONAL
Remove as much visible fat from the chicken as you possibly can. You can take a lot of the skin right off, if you like. This will save you from having to skim the juices for the gravy. Finely mince the giblets, always supposing they came with your chicken. If they didnt, oh well. Sucks to be your chicken.
Peel and chop the shallots. Wash, trim and chop the celery. Blanch, peel and chop the tomatoes. Put the veg in a large heavy-bottomed pot with the chicken stock, the giblets, and the chicken. First, though, stuff the bay leaves, sage, and rosemary into the chicken. Cover the pot.
The chicken can be cooked on top of the stove, over medium-low heat for 30 to 40 minutes per kilo. Turn it over halfway through the cooking time. If you prefer, you can instead cook it in the oven (for 45 minutes per kilo, at 350°F.) It is not necessary to turn the chicken over in this case, but it must go in a pot that can go into the oven, obviously.
Remove the cooked chicken to a serving plate, and cover it with foil while you make the gravy. Let it rest for about 10 to 15 minutes.
Strain the pan juices* and discard the giblets and vegetable pulp; press them to extract as much usable liquid as possible. Skim off the fat if there is too much. Put the flour in a saucepan, and slowly stir into it 2 cups of the pan juices, being sure that the flour is smoothly dissolved. Taste, and adjust the salt.
Cook the gravy over medium heat, stirring constantly, until thickened.If you have much more than 2 cups of pan liquid when you make the gravy, you can thicken it all - just add another tablespoon and a half of flour per extra cup.
To garnish the chicken with sage leaves, pick 6 or 8 medium-sized leaves in good condition. Heat a little oil (just enough to cover the leaves) in as small a skillet as you have, and fry them over medium-high heat, a few at a time, until crisp and lightly browned. Turn them half way through the process. Drain them on a paper towel, and arrange them as you like over the chicken.
I put the sauce and garnish over the whole chicken, then cut it up. It probably makes more sense to do it the other way. Cut it up and arrange it on the serving plate, then pour over the sauce and garnish.
*If you didnt have any giblets, you can instead just remove the herbs and purée the vegetables in a blender for a naturally thick sauce, although I would still thicken it with the flour.
Last year at this time I made Tomatillo & Sausage Soup.
Read More..
This is a pretty simple way to cook a chicken, but tomatoes and herbs make the sauce seem very rich and fancy. I used my favourite Persimmon tomatoes (which I dont even think I have written about yet!) They are a large, solid, orange tomato and gave the sauce a lovely golden colour. You can use whatever tomatoes you like or have, though.
6 to 8 servings
2 1/2 to 3 hours - 45 minutes prep time
a 2 to 3 kilo (4 to 6 pounds) chicken and its giblets, if available
2 - 3 shallots
2 - 3 large tomatoes
2 - 3 stalks of celery
1 cup chicken stock
2 bay leaves
6 to 8 fresh sage leaves
2 sprigs of fresh rosemary
3 tbsps flour
salt, if needed
sage leaves and a little oil to fry, OPTIONAL
Remove as much visible fat from the chicken as you possibly can. You can take a lot of the skin right off, if you like. This will save you from having to skim the juices for the gravy. Finely mince the giblets, always supposing they came with your chicken. If they didnt, oh well. Sucks to be your chicken.
Peel and chop the shallots. Wash, trim and chop the celery. Blanch, peel and chop the tomatoes. Put the veg in a large heavy-bottomed pot with the chicken stock, the giblets, and the chicken. First, though, stuff the bay leaves, sage, and rosemary into the chicken. Cover the pot.
The chicken can be cooked on top of the stove, over medium-low heat for 30 to 40 minutes per kilo. Turn it over halfway through the cooking time. If you prefer, you can instead cook it in the oven (for 45 minutes per kilo, at 350°F.) It is not necessary to turn the chicken over in this case, but it must go in a pot that can go into the oven, obviously.
Remove the cooked chicken to a serving plate, and cover it with foil while you make the gravy. Let it rest for about 10 to 15 minutes.
Strain the pan juices* and discard the giblets and vegetable pulp; press them to extract as much usable liquid as possible. Skim off the fat if there is too much. Put the flour in a saucepan, and slowly stir into it 2 cups of the pan juices, being sure that the flour is smoothly dissolved. Taste, and adjust the salt.
Cook the gravy over medium heat, stirring constantly, until thickened.If you have much more than 2 cups of pan liquid when you make the gravy, you can thicken it all - just add another tablespoon and a half of flour per extra cup.
To garnish the chicken with sage leaves, pick 6 or 8 medium-sized leaves in good condition. Heat a little oil (just enough to cover the leaves) in as small a skillet as you have, and fry them over medium-high heat, a few at a time, until crisp and lightly browned. Turn them half way through the process. Drain them on a paper towel, and arrange them as you like over the chicken.
I put the sauce and garnish over the whole chicken, then cut it up. It probably makes more sense to do it the other way. Cut it up and arrange it on the serving plate, then pour over the sauce and garnish.
*If you didnt have any giblets, you can instead just remove the herbs and purée the vegetables in a blender for a naturally thick sauce, although I would still thicken it with the flour.
Last year at this time I made Tomatillo & Sausage Soup.
TOMATO AND GARLIC THOKKU CHUTNEY AND MANGO PICKLE
Thursday, January 23, 2014
Spring is in its peak for us here in
Coming on to the pickle recipes, the tomato thokku recipe was tried from an Aval Vikatan magazine. My co-sister and I made this dish together from the first time 2 years back. This was an instant hit at my in-law’s place. The whole dish was finished off for breakfast and dinner in a single day and we had to make another big batch later. Canned tomatoes are very good for this chutney. They give a bright red color and the chutney also tastes much better compared to the one made with regular tomatoes. The mango pickle recipe is my mother-in-law’s. She makes this when she has excess mangoes at hand. This is very easy to make, just add the seasonings to the mangoes and let it sit!...as easy as that yet it tastes so good.
TOMATO THOKKU
:
INGREDIENTS:
- Roma tomatoes, 5-6, or 1 cans of diced tomatoes.
- Garlic, 4 cloves.
- Tamarind, 1 small lemon size.
- Chili powder, 2 teaspoons.
- Fenugreek seeds, ¼ teaspoon.
- Sesame oil, ¼ cup.
- Mustard seeds, ¼ teaspoon.
- Curry leaves, 1 sprig.
- Salt as per taste.
PREPARATION:
Dice the tomatoes finely and extract thick juice from the tamarind. Grind the tomatoes and garlic into a smooth paste by adding little water and keep aside. Heat a pan with ¼ cup of sesame oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the fenugreek seeds and curry leaves and fry for a few seconds. Reduce the flame and add the ground paste and fry for a few minutes. Once the mixture starts to thicken and loses its raw flavor, add the powders, salt, tamarind juice along with ½ cup of water and cook closed for 15-20 minutes until the chutney thickens and the oil separates. Serve with idlis, dosas, or puris. This can stay fresh for a week in the refrigerator.
MANGO PICKLE
1. Firm unripe mangoes, medium-size 2.
2. Sesame oil, 2/3rd to a cup.
3. Chili powder, 2 teaspoons.
4. Salt, 1 teaspoon.
5. Asafetida, a pinch.
6. Mustard seeds, 1 teaspoon.
PREPARATION:
Peel the skin of the mangoes and grate them finely. Heat a pan with the sesame oil. Add the mustard seeds and let it splutter. Then lower the flame and add the chili powder and salt and fry for a few seconds. The oil will start bubbling once the chili powder is added. At this point, switch off the stove and add the grated mangoes. Mix everything well and let it sit for 15 minutes. This pickle stays fresh for up to a month when left in the refrigerator. It goes well with any variety rice.
Subscribe to:
Posts (Atom)
