Tag Archives: Tomato

Chicken in Tomato and Fenugreek Sauce

I picked up an Indian Cookbook over the weekend and opened to a random page for my next experiment.  Wouldn’t you know it, I landed on Chicken in Tomato and Fenugreek Sauce.

Of course, I seeing that I like to do things my own way I altered the recipe but you get the idea.

Needed:

1 lb of cubed chicken (I strongly suggest dark meat. I only used white as that is what I had in the freezer)

3 tbsp of lime juice (left over from the last dish)

4 tbsp of olive oil

1 white onion, diced

2 tsp ginger paste

2 tsp garlic paste

2 1/2 tsp sea salt

1/2 tsp ground turmeric

1 tsp chili powder

1 tbsp coriander

15 oz can of diced tomatoes

1 tbsp fenugreek powder

1/2 garam masala

Handful of chopped cilantro

4 diced green chiles

1/2 cup warm water

Ready to go?

1 – Toss your diced chicken into a bowl, add 2 tsp of salt and your lime juice. Cover, shake and let sit for 30 mins.

2 – In a large skillet over medium heat, add your oil and onion. Cook for 5 to 7 minutes. Stir.

3 – Add the ginger, garlic paste and continue to stir for roughly a minute.

4 – Toss in your turmeric, chili powder, coriander and stir.  Heat for roughly one minute, then reduce your heat to medium-low.

5 – Add your tomatoes and cook for roughly 5 minutes. Check the taste, if needed add the additional 1/2 tsp of salt.

6 – Place in your chicken (juice and all), raise the heat to high, and cook for 5 minutes.

7 – Add your half cup of water, reduce heat to medium and cook for 10 minutes until the sauce begins to thicken up.

8 – Add your fenugreek, cilantro leaves (save a few for the final plating), garam masala and chilis  and cook for a few minutes, until the chilis become a bit tender.

9 – Plate over rice, add some cilantro and serve!

This is full of flavor and taste.  It doesn’t have too much kick, as some may expect, and the cilantro pulls everything together. I hope you enjoy.

PS – Did anyone notice the cost of Chicken going up a rather large amount recently?

Southwest Steak (Dinner)

I love Mexican food.  When I was pregnant I literally ate tacos almost everyday for the first 3 months.  Funny that I never really branched out from that until much later.  I wanted to grill steak but not necessarily do a carne asada (although that is muy delicioso) so I found the following recipe and am sure glad I did!  I also wanted to make a side of rice and salad to go with this so keep reading!

Southwest steak:

1/4 c lime juice

1/4 c bottled steak sauce

1/4 c salsa (whichever level of spiciness you prefer)

1 tbsp canola oil

1 clove garlic, minced

1/2 tsp coarsely ground black pepper

1 lb boneless beef top sirloin steak, cut 1 in thick

1. For marinade, in a small saucepan combine all seasoning ingredients and bring to boiling.  Reduce heat.  Simmer, uncovered for 5 mins, stirring occasionally; cool.

2. Place steak in a resealable plastic bag and set in a shallow dish. Pour marinade over steak and place in fridge 8-24 hrs.  (Mine sat for about 19-20 hrs) Turn bag occasionally.

3. When ready place meat on grill and cook to desired doneness, turning once halfway through grilling.

4. Thinly slice, as Rick Bayless says (sorry just saw a recent tweet), ALWAYS against the grain!

Your Red Rice side:

2-3 tbsp olive oil

1 sm onion, finely chopped

2 garlic cloves, minced

2 c long grain white rice

1 tsp achiote powder (this you can find in a Mexican store, I found a Mexican seasoning at a local farmers market which was wonderful!  Just make sure what you end up using isn’t just a plain chile powder or something like that)

1 bay leaf

2 c canned crushed tomatoes (***I used ones with sweet onion in them***)

2.5 c low sodium chicken broth

1. Heat oil in med saucepan over med-high heat and add onions and garlic until soft, about 2 minutes.

2.  Add rice, seasoning powder, and bay leaf and cook until rice is opaque, about 2 minutes.

3. Add tomatoes and broth and bring to boiling.  Reduce heat to med-low and simmer until liquid evaporates and is just below level of the rice.  Simmer, covered, on low for about 20-25 mins. Yields 4-6 servings.

Tomato with Avocado Salsa:

1/2 lg avocado, diced

2 tsp fresh lime juice

1/8 tsp salt

1 medium Anaheim or poblano pepper, seeded and ribs removed, finely chopped

2 tbsp snipped fresh cilantro

1 lg tomato, cut into 5 slices

1.25 tsp fresh lime juice

In a medium bowl, stir together the avocado, 2 tsp lime juice, salt, pepper and cilantro.  Be sure the avocado is coated with the lime juice to prevent discoloration.

For each serving, place avocado mixture over tomato slice(s).  Sprinkle with additional lime juice.

And here you have it!

Oh yeah. . .don’t forget your warmed up tortilla (I used whole wheat) and additional leafy greens!  The meat came out so incredibly tender – it was perfect.  The avocado/tomato had just the right amount of tang and the rice had really good flavor (I believe the crushed tomato with sweet onion did the trick).  All in all – this was a very delicious and satisfying meal for that Mexican craving.

Nutritional Information:

Southwest Steak:

Calories: 200

Total Fat: 9 g

Cholesterol: 69 mg

Protein: 25 mg

Carbohydrate: 5 g

Fiber: 1 g

Sodium: 385 mg

Tomato with Avocado Salsa:

Calories: 49

Total Fat: 3. 5 g

Cholesterol: 0

Sodium: 67 mg

Carbohydrate: 5 g

Fiber: 2 g

Protein: 1 g

Sorry, I do not have the information for the red rice side as this was not made available.

Bacon and Tomato pasta

When I couldn’t sleep a few days back I went searching for a number of dishes I want to make. As a result, over the next several weeks you’ll enjoy the results of my evening with insomnia and it starts with this dish – Bacon and Tomato pasta.

For this adventure you’ll need:

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
  • 2 tablespoons kosher salt
  • 16 ounces spaghetti pasta
  • 1 pound thick-cut bacon or pancetta, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 cup red onion, diced
  • 1 teaspoon red chili flakes
  • 3 tablespoons garlic, minced
  • 2 cups Roma tomatoes, diced
  • 1/4 cup red wine
  • 4 tablespoons basil
  • 1/4 cup freshly grated Parmesan
  • Salt and freshly ground black pepper

For my version I substituted Chili powder for the Red Pepper Flakes and also added dried Parsley.

You’ll have two things at once going on here, just be ready for it.

  1. Add 2 tablespoons kosher salt to a pot of boiling water, and the pasta and cook until tender
  2. In a large saute pan over medium heat, add bacon and saute until bacon is crispy.
  3. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan.
  4. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes and saute for 5 minutes.
  5. Deglaze with wine.
  6. Drain pasta and add to the tomato mixture pan.
  7. Add basil and bacon.
  8. Toss with Parmesan, and add salt and pepper, to taste.

Your end result should look something like this…

100_0306

Now here is the good new and the bad news.

The dish is good; however, the dish is NOT a main course. Seeing the effort time one needs to put into making the creation there is almost diminishing returns taking place.

Ok, on to the taste.

The wine, garlic and bacon mix perfectly.  Add in the basil and there is a delicate addition to the dish that helps tie everything together.  Yes, next time I make the dish, and I will make it again, I will give it a shot with the red pepper flakes. But was it stands it has the ability to add a little something to your meal.

Just remember, it’s not a main dish! it IS a main dish.

UPDATE:

Tina made a version of the dish and enjoyed it!