Recently in tomatoes Category

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Simple fresh salsa, great on chicken tacos or enchiladas.

4 tomatoes chopped
½ of a large white onion chopped
1 jalapeno or Serrano pepper minced (discard seeds)
¼ cup of cilantro chopped
3 garlic cloves finely chopped
I lime, juiced
salt to taste

Combine all ingredients and let stand 10-15 minutes before serving.

Original recipe

cornbreadsalad_sm.jpgA great filling salad with three types of greens and a creamy buttermilk lime dressing with a hint of honey. Cornbread croutons add crunch and a southern flair.

Cornbread, cut into 1-inch cubes
Lettuce
Arugula
Spinach
Tomatoes, chopped
Buttermilk-Lime Dressing (below)

Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.

Place lettuce, greens, 3 cups of toasted corn bread and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk-Lime Dressing

3/4 cups buttermilk
5 tablespoons freshly squeezed lime juice (1 1/2 limes)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2-1 tablespoon honey
1/4 cup finely minced fresh basil or cilantro
1/4 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced green onions
1/2 teaspoon salt, plus more to taste

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.

Original recipe


greek_pork_sm.jpgAlthough the dill-yogurt sauce and tomato salad give the dish a unique Greek flavor, the super easy marinated pork was the real star. It is so delicious and versatile I plan on using it for my go-to pork chop recipe with many other sides, like cheese grits and okra or rice pilaf and green beans.

Pork:
2 tbsp red wine vinegar
1 tsp dried oregano or Italian seasoning
2 tsp olive oil
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
3-4 thick cut boneless pork chops
Cooking spray
Combine the vinegar, oregano, olive oil, and garlic in a zip lock bag. Add the pork to the bag and seal. Marinate the meat for 20 minutes at room temperature, turning after 10 minutes.Heat a grill pan or frying pan coated in cooking spray over medium high heat. Remove pork from marinade and season with sea salt and freshly cracked pepper, to taste. Add pork to pan, and cook for 4-5 minutes on each side or until desired degree of doneness. Remove pork from pan and let it rest for 2-3 minutes.

Dill Yogurt Sauce:
1/2 cup of Greek style (or regular) plain yogurt
1/2 tbsp red wine vinegar
1 tsp olive oil
1 1/2 tbsp fresh dill weed, chopped (or 1/2 tsp dried)
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Combine all of the ingredients together in a small bowl until mixed thoroughly. Place in the refrigerator until needed.

Tomato Salad:
2-3 Roma tomatoes, chopped
1/2 bunch of green onions, chopped
Juice of 1/2 lemon
salt and pepper
optional: chopped cucumber and kalamata olives
Combine all ingredients.

Original recipe

In Oregon there is a chain of German restaurants called Gustavs that makes amazing cabbage rolls. These aren't them, but they're still delicious. They are quite a bit of work, though, so allot 1 1/2-2 hours total cooking time.

1/2 lb. ground turkey
1/2 lb. pork sausage
1 small onion, chopped
1 14.5 oz can diced tomatoes
2/3 c. water
1/3 c. uncooked long grain rice
1/2 tsp dried oregano or thyme, crushed
8 medium to large cabbage leaves
1/4 c. shredded Swiss cheese (1 oz)
1 15 oz can tomato sauce
1 tsp. sugar
1/2 tsp dried oregano or thyme, crushed
1/4 c. shredded Swiss cheese (1 oz)

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 tsp. oregano, and 1/4 tsp black pepper. Bring to boiling, reduce heat. Simmer, covered, for 20 minutes or until rice is tender.

Trim veins from cabbage leaves. Immerse leaves, 4 a a time, into boiling water for 2-3 minutes or until just limp.

Stir 1/4 c. Swiss cheese into the meat mixture. Place about 1/3 c. of the meat mixture on each cabbage leaf. Fold in the sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.

For the sauce: in a small bowl stir together tomato sauce, sugar and 1/2 tsp oregano. Pour 1/2 of the tomato mixture into a 2-quart. square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered. in a 350 degree oven for 35-40 minutes or until heated through. Sprinkle with remaining cheese, bake until cheese is melted.

4 servings: 353 cal, 16 g. fat per serving

From: Better Homes and Gardens Cookbook

turkey_kale_soup_sm.jpgThis soup was ad-libbed into existence through so many substitutions and tweaks to a recipe that it was completely different at the end. But the final result, I think, is better than the original.  The slightly bitter kale is nicely balanced by the sweet potatoes and red pepper, and the ground turkey pushes it over into the category of comfort food. Ingredient amounts and cooking times are approximate.

1 lb. ground turkey
1 yellow onion, chopped
1 red pepper, chopped
1 bunch (or more) kale (or other leafy green such as chard), stems and large veins discarded, leaves chopped into bite size pieces
1 28-oz can diced tomatoes
4 c. chicken broth (low sodium)
2 medium sweet potatoes, peeled, and chopped into bite-size cubes
salt, pepper
herbs (suggestions: oregano, basil, sage, rosemary)

Preheat the oven to 375 degrees. Toss sweet potatoes in olive oil, sprinkle with coarse salt. Bake for 20-30 minutes until tender but not mushy.

Saute ground turkey in large soup pot until cooked through. Remove, drain. Heat a little olive oil in the same pot over medium heat, add onion, saute until soft and transparent. Add red pepper and kale, cook until kale is well wilted and pepper is tender. Add turkey, tomatoes, broth, and herbs. Simmer 10 minutes or so to allow flavors to meld. Add sweet potatoes, cook a couple minutes until heated through.

A simple summer recipe with fresh tomato & corn salad. Not earth-shattering, but good and pretty quick to put together.

Chicken:
1  tablespoon  olive oil
1 1/2  teaspoons  ground coriander
1/2  teaspoon  salt
1/2  teaspoon  ground cumin
1/4  teaspoon  chili powder
1/8  teaspoon  ground cinnamon
1/8  teaspoon  black pepper
4  (6-ounce) skinless, boneless chicken breast halves
Salad:
2  cups  cherry tomatoes, halved
1/4  cup  sliced green onion tops
2  tablespoons  thinly sliced fresh basil
1  tablespoon  balsamic vinegar
1  teaspoon  olive oil
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1  (7-ounce) can whole-kernel corn, drained or 4 corn cobs
optional: arugula

To prepare the chicken, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken. Add chicken to pan; cook 5 minutes on each side or until done.

To prepare salad, combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.

Optional: Use fresh corn on the cob, if in season. Roast corn under broiler for ~18 minutes until golden, turning cobs every so often.

4 servings (serving size: about 4 1/2 ounces chicken and 3/4 cup salad)     

Calories: 296 (23% from fat)
Fat: 7.4g (sat 1.3g,mono 4g,poly 1.1g)
Original recipe

One of Daniel's easy improvised recipes. Comfort food fast and simple.

1 small onion, chopped
1 package portobello mushroom caps, chopped
1/2 lb. ground beef
2 cans diced tomatoes with oregano
2 boxes wild rice mix (Uncle Ben's)
Italian seasoning
Cook rice according to directions. Meanwhile saute onion and mushrooms a few minutes until soft. Add beef and cook until browned. Add canned tomatoes, simmer until rice is done. Add rice, mix, and serve.

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A fresh tasting pasta salad with roasted southwestern flavors. Double the dressing to add a bit more flavor. Add chopped cooked chicken or steak for a full meal.

2  poblano peppers
2  red bell peppers
2  ears shucked corn
4  cups  hot cooked penne (about 8 ounces uncooked pasta)
2  cups  halved grape tomatoes
1  cup  finely chopped onion (optional)
1/4  cup  chopped fresh cilantro
1  chopped peeled avocado
3/4  cup  (3 ounces) queso fresco
Dressing:
2-4  tablespoons  fresh lime juice
1-2  tablespoon  extra virgin olive oil
1  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
1/2  teaspoon  ground cumin
1  garlic clove, minced

Preheat broiler.

Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.

Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.

Yield: 8 servings (serving size: 1 cup pasta and 1 1/2 tablespoons cheese)
Calories: 234 (29% from fat)
Fat: 7.5g (sat 1.6g,mono 4.1g,poly 1g)
Original recipe

Soft, homemade crepes filled with ricotta and topped with tomato sauce take the place of manicotti shells in this rich Italian dish. Suggested additions to the filling: cooked Italian sausage, chopped spinach, sauteed vegetables. Note: making large crepes requires thin batter and a skillful hand, smaller ones are easier to cook and flip.

For the crepes
1 large egg
1 cup flour
¼ teaspoon salt
¾ cup whole milk, more as needed to thin the batter
canola oil, as needed to lightly grease the pan

For the filling
16 ounces ricotta or cottage cheese
1 large egg, lightly beaten
1 teaspoon freshly chopped parsley, plus more for garnish
¼ cup freshly grated Parmesan or locatelli cheese
Salt and freshly ground pepper, to taste
2 cups marinara sauce
¼ cup grated Parmesan cheese

Add the pasta ingredients to the bowl of a blender. Blend, adding more milk one teaspoon at a time, until batter is a thin, almost runny consistency. Heat a nonstick 8-inch skillet over medium-low heat. Brush pan lightly with oil, if needed (see note). Hold pan at an angle, and swirl pan as you pour in enough batter to coat bottom of skillet. Cook 30 to 45 seconds, flip and cook for 15 more seconds. And don't forget, the first one or two might end up being sacrificial until you get the hang of swirling the pan.Transfer to a flat dish or tray. Repeat with remaining batter.

Preheat oven to 350F. Spread ½ cup of marinara sauce into the bottom of a 9-inch by 13-inch casserole dish. Combine all the filling ingredients in a medium bowl; mix well. Lay pasta crepes on a flat surface and spoon an event amount of filling in a long strip down the center of each one. Roll crepes closed, and place seam-side down into the casserole dish. Evenly pour remaining sauce over filled crepes. Sprinkle remaining grated cheese over top and bake 20 minutes, until golden and bubbly. Garnish with fresh chopped parsley and serve immediately.

Original recipe

Sauteed tofu gets more of a fish style preparation with fresh, tangy Mediterranean flavors: tomatoes, green olives, basil, oregano, bay, and marjoram. Don't skip the pickle juice, it sounds weird, but adds a vinegary tang that makes the whole dish work.

1 14oz package of extra firm tofu.
1 lime, juiced
2 teaspoons butter
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, finely diced
4 large tomatoes, blanched, peeled and chopped (or a 28 oz can of diced tomatoes)
2 tablespoons liquid from a jar of sweet pickles
10 fresh basil leaves, chiffonaded
2 tablespoons fresh parsley
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 bay leaf
1/4 teaspoon salt
10 green olives, pitted
Slice the tofu into four slabs and pat dry. Lay them on a plate and cover with the lime juice.
Heat the oil in a pan and add the onions. Saute for 5 minutes on medium-low.
Add the garlic and saute for 3 minutes more.
Add the tomatoes, turn the heat up a little and saute for 15 minutes, stirring often
Add the pickle juice, herbs, salt, and olives, saute for another 10 minutes or until most of the liquid is cooked off.
Remove the bay leaf.
In another pan, melt the butter on medium to medium high heat.
Add the tofu and fry for 3 minutes on each side.
Remove from pan and top with the Veracruz sauce.

Original recipe
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