Tag Archives: tomatoes

Easy One Pot Chili Mac and Cheese

This recipe is super fast and easy to make! My kids loved it! This is a perfect make ahead meal for busy nights or a great hot lunch for the kids at school. I found this recipe on damndelicious.net.

I used 1 1/2 cups of red kidney beans instead of adding the 3/4 red and 3/4 white. I used ground turkey instead of using beef. I also grated my cheese super fine so that it melted quicker.

chilimacandcheese

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef or ground turkey
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbow pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

1. Heat oilve oil in a large killet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks;drain excess fat.
2. Stir in chicken broth, tomatoes, beans, chili powder and cumin;season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
3. Remove from heat. Top with cheese and cover until melted, about 2 minutes.
4. Serve immediatley, garnished with parsley, if desired.

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Mediterranean Cucumber Cups

I made this awesome appetizer for book club last night.  We all have dinner with our families before we meet for book club, so I like to have something light to nibble on. This recipe was perfect!

I will definitely make this recipe again and again.  It is super good and super easy.

Instead of a melon baller, I just used a teaspoon to scoop out the cucumber. I also cut up the scooped out cucumber and added it into the rest of the vegetables.

You could definietly make the filling and scoop the cucumbers out ahead of time and then assemble right before your guests arrive.

cucumberappie

YIELD: About 15 cucumber cups

2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 teaspoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper

1. In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

2. Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.

3. Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.

Gwyneth Paltrow’s Grilled Halibut with Mango-Avocado Salsa

I can’t tell you how much I LOVED this recipe!!! I could have this once a week no problem.

I found this recipe on Pinterest.  The original recipe comes from Bon Appetit. http://www.bonappetit.com/recipe/gwyneth-paltrow-s-grilled-halibut-with-mango-avocado-salsa

I used frozen mango with great results!  I also used tomatoes from my neighbours garden since I had so many of them. I grilled the halibut on the BBQ.  One piece took no time at all since it was so thin.  The recipe says 5 minutes per side, but adjust to the thickness of your fillet.

This recipe is super easy and so delicious!

Halibut

1 medium ripe avocado, peeled and cut into 1/2″ dice
1 medium ripe mango, peeled and cut into 1/2″ dice
1 cup cherry tomatoes, quartered
4 large fresh basil leaves, thinly sliced
3 tablespoons extra-virgin olive oil, divided, plus more for brushing
3 tablespoons fresh lime juice, divided
Kosher salt and freshly ground black pepper
4 6-ounce halibut or mahi-mahi fillets
4 lime wedges

1. Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, Gently tossing occasionally.
2. Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoons oil and 2 tablespoons lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
3. Brush grill rack with oil. Grill fish until just opaque in centre, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.
SERVES 4

One serving contains:
Calories(kcal) 417.8
%Calories from fat 48.1
Fat(g) 22.3
Saturated fat(g) 3.2
Cholesterol(mg) 58.1
Carbohydrates(g) 15.8
Dietary fiber(g) 4.8
Total sugars(g) 9.2
Net Carbs(g) 11.0
Protein(g) 39.5
Sodium(mg) 106.0

Easy Fried Green Tomatoes

YUM!!!  My neighbour gave me so many tomatoes yesterday! He picked alot of green ones since we are now at a risk of frost at night. He told me how his wife made fried green tomatoes and how much he liked them.  I have always heard of fried green tomatoes but I have never made them. So, I was then off to find a recipe…

I LOVED this dish.  I am thankful for my gift of tomatoes, but where will I find green tomatoes in the winter??? I would love to be able to make this year-round, This recipe was super easy to make and so delicious!  I put a little bit of sweet thai chili sauce on my tomatoes and they were amazing!!

I took this recipe from Pinterest. The original recipe comes from eatgood4life.com http://www.eatgood4life.com/easy-fried-green-tomatoes/

cooked green

2lbs of green tomatoes, sliced 1/4 inch thick approx.
2 organic eggs, beaten
2-3 cups of panko crumbs, maybe a tad more
1 tsp salt
Pinch of pepper
Olive oil for frying

1. In a medium mixing bowl place the beaten eggs. In another bowl place the panko crumbs with the salt and pepper. This is your assembly line.
2. Pour enough oil in the frying pan to coat the bottom. Heat over medium heat. Using your assembly line – eggs and panko, dip the tomatoes in the egg mixture, and then into the panko. Shake off any excess.
3. Sprinkle a couple of panko crumbs into the oil, if it sizzles it’s ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side.
4. Transfer them onto a plate, previously covered with paper towels, and fry all the tomato slices. Served while still warm.

raw tomatoes

Turkey Chili with Kidney Beans

I just found my family’s favourite chili recipe!! I took this recipe from Cook’s Illustrated “The Best Light Recipe”. My kids really liked the little turkey balls hidden inside the chili. If you can’t find ground turkey, you can substitute with ground chicken. Garnishes, such as diced tomato, diced avocado, sliced scallions, shredded low-fat cheddar cheese, low-fat sour cream, and chopped cilantro, are a nice addition.

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2 medium onions, minced
1 medium red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 – 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4 – 1/2 teaspoon cayenne
1 tablespoon vegetable oil
Salt
2 pounds 93 percent lean ground turkey
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
2 limes, cut into wedges (for serving)

1. Combine the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, oil, and 1/2 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 8 to 10 minutes.
2. Add half the turkey and increase the heat to medium-high; cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes. Stir in the beans, diced tomatoes with their juices, crushed tomatoes, broth, and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, uncovered, until the chili has begun to thicken, about 1 hour.
3. Following the illustration, see below, pat the remaining 1 pound of turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir them into the chili. Continue to simmer, stirring occasionally, until the turkey is tender and the chili is rich and slightly thickened, about 40 minutes longer (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water). Season with salt to taste. Serve with the lime wedges and garnishes if desired. (The chili can be refrigerated in an airtight container for up to 3 days, or frozen for up to a month.)

SERVES 8
Per 1 1/2 cup serving: Cal 340; Fat 10g; Carb 34g; Protein 32g; Fiber 9g

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Southwestern Salad with Ranch Salsa Dressing

My husband and I seriously loved this salad! I added chicken to ours and made this salad our dinner. I took this recipe from “The Best of Rose Reisman” by Rose Reisman. You can find the ranch dressing recipe on this blog as well under “Ranch Dressing”.

A tip from Rose: To bake a tortilla bowl, preheat the oven to 400F. Brush 2 large flour tortillas with a mixture of 1 Tbsp (15 ml) of olive oil and water. Place the tortillas over the 2 empty cans from the corn and beans and bake for 5 minutes just until browned. Fill with salad.

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1 cup (250 ml) corn
8 cups (2 L) chopped romaine lettuce
1/2 cup (125 ml) diced sweet onion
1 cup (250 ml) halved cherry tomatoes
1/2 cup (125 ml) sliced avocado
1/2 cup (125 ml) canned black beans, drained and rinsed
2 tsp (10 ml) minced jalapeño peppers
3/4 cup (185 ml) grated Monterey Jack cheese or aged cheddar (2 1/4oz/65 g)

RANCH SALSA DRESSING
2/3 cup (160 ml) Ranch Dressing (recipe on blog)
1/3 cup (80 ml) medium salsa

1/4 cup (60 ml) chopped cilantro
1 cup (250 ml) broken baked tortilla chips (1 oz/30 g)

1. In a skillet sprayed with vegetable oil, sauté the corn just until seared (about 5 minutes).
2. Meanwhile, arrange on a serving plate the lettuce, onion, tomatoes, avocado, beans, jalapeños and cheese. Add the corn.
3. TO MAKE THE RANCH SALSA DRESSING – Combine the ranch dressing and salsa. Pour overtop the salad and garnish with cilantro and tortilla chips.

MAKE AHEAD: Prepare the salad early in the day and dress just before serving
MAKES: 6 servings
CALORIES : 255 (per serving, not including tortilla chips)

Viva Las Veggies

This recipe is from “Eat, Shrink and Be Merry” by Greta and Janet Podleski.  Viva Las Veggies makes a great side dish to anything.  I seed my tomatoes before adding to this dish.  I find if you do not, it gets watery.  I also scrape and discard the gills from the underside of the portobello mushrooms as well.

 

4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 large portobello mushrooms, chopped 
(using a small spoon, scrape the gills from the underside of the mushrooms)
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp each olive oil and balsamic vinegar
1 tbsp chopped fresh herbs, such as rosemary, basil, oregano, or thyme
(I always use basil)
1/4 tsp each salt and freshly ground pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 tsp dried thyme


1. Spray a 9×13-inch baking dish with cooking spray.  Add tomatoes, zucchini, mushrooms, onion, and garlic.  Mix well (using your hands works best).  Add olive olive, vinegar, herbs , salt and pepper.  Mix again to coat vegetables with dressing.
2. Roast, uncovered, at 425F for 25 minutes.  while vegetables are roasting, prepare topping.  combine bread crumbs, Parmesan cheese, and thyme in a small bowl and mix well.
3. Remove vegetables from oven.  Sprinkle crumb mixture evenly over vegetables.  Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.
Makes 6 servings