Feeds:
Posts
Comments

Archive for the ‘tomatoes’ Category

A fabulous chicken casserole; I think I love any food that is called Spanish. Sweet, salty, and tangy work well together. I roasted some baby Yukon potatoes to go along with this, and served it on brown rice.

Spanish chicken casserole, a la Alvaro

3 ounces chopped pancetta

4 pieces of chicken (I used 4 boneless breasts, cut into big chunks)

2 cups chopped onions

1 cup raisins

1 cup stuffed olives, sliced

1 15-ounce can tomato sauce

1 28-ounce can peeled whole tomatoes

a bit of garlic

Fry the pancetta, then add the chicken and onions into the pan; cook until golden.

Add the tomato sauce with a teaspoon of salt, and a bit of sugar. Then add the peeled tomatoes, raisins, olives, and garlic.

Stir a few times and then let it cook on a slow fire for about 30 minutes. About 5 minutes before done, add a cup of frozen peas to the sauce. Serve over rice. Makes 4 servings.

Advertisements

Read Full Post »

I love paella. Although this is a vegetarian recipe, even the author added some shrimp at the end. The recipe lends itself to innovation and personal tastes. Very delicious.

Paella with chicken

Rice:

1 14-ounce can artichoke hearts

1 1/2 cups brown rice

1 teaspoon salt

1/2 teaspoon saffron, crumbled

Vegetables:

2 cups finely chopped onions

1 cup finely chopped celery

2 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 teaspoon dried thyme

1 red bell pepper, seeded and chopped

1 1/2 cups frozen green peas

1 14-ounce can diced tomatoes

1 – 2 grilled boneless chicken breasts, cut into bite-sized pieces

salt and pepper to taste

(note – original recipe called for 1 pound asparagus, cut into 2″ piece. I had none, so I did without. Still great recipe!)

First make the rice: Drain the artichoke hearts, reserving the brine from the can. Quarter the artichoke hearts and set aside. Add water to the brine to make 2 1/2 cups liquid and combine it with the rice, salt, and saffron in a heavy saucepan with a tight-fitting lid. Cover, bring to a boil, reduce heat, and very gently simmer until rice is tender, about 40-45 mintues.

When the rice has simmered for about 25 minutes, start the vegetables. Saute the onions, celery, and garlic in the olive oil in a large skillet. Add the thyme, bell pepper, and asparage if using; cover and cook, stirring frequently, for 5 minutes. Add the peas, tomatoes, reserved artichoke hearts, and chicken. Stir gently, cover, and continue to simmer for another 5 – 10 minutes, until the vegetables are tender. Add salt and pepper to taste. You may also add a splash of Frank’s Original Hot sauce 🙂

To serve the paella, spread the rice on a large platter and top with the vegetables and their juices. Makes 6 servings.

Read Full Post »

We enjoyed….

Deconstructed chicken kiev (adapted to be nondairy by me, from BakedBree.com <—check out the great photos on this blog!)

baby Yukon Gold potatoes

olive oil

1/2 stick dairy-free margarine, melted

4 slices of white bread

3 cloves garlic

1/4 cup fresh flat leaf parsley

salt and pepper

1 package of chicken tenders

1/2 pint grape tomatoes

a handful of black olives

zest of one lemon

1/2 cup block soy mozzarella cheese, cut into cubes

Toss some baby potatoes with olive oil and salt and pepper. Roast in a 400 degree oven, about 30 – 40  minutes.

While this is cooking, add the bread to the food processor and pulse until crumbed. Dump crumbs into bowl, then add garlic and parsely to processor bowl and pulse until chopped fine. Add the crumbs back to the bowl, pour in the melted margarine, and pulse again until it is all coated.

Press bread mixture onto the chicken tenders. Put the chicken into the oven with the potatoes and bake until cooked through, about 20  minutes.

Meanwhile, halve the tomatoes, and toss with the olives, zest of lemon, and a tablespoon of olive oil, salt and pepper, and some chopped parsley. Add the soy cheese and set aside.

Arrange everything to your liking on a lovely plate.

Read Full Post »

I’m a sucker for anything sweet and spicy, so this recipe caught my attention. It was addictive – great flavors and textures, served over brown rice here. A definite keeper.

Sweet and spicy tomato and pepper chicken stew (from Joy of Kosher), ever so slightly modified by me

1 1/2 pound chicken breast, boneless and skinless, cut into 1″ cubes

2 tablespoons olive oil

1 green pepper, diced

2 Spanish onions, diced

2 garlic cloves, minced

1 1/2 tablespoons chili powder

2 teaspoons Garam masala

1/8 teaspoon nutmeg

1/8 teaspoon ground ginger

1/2 teaspoon kosher salt

2 teaspoons brown sugar

1 can diced tomatoes (14.5 ounces)

1 cup chicken broth

1/2 cup raisins

1/4 cup cider vinegar

1 can white beans, drained and rinsed (14.5 ounce can)

4 tablespoons chopped fresh parsley

In a Dutch oven, heat olive oil over medium high heat. When hot, add chicken and stir. Saute, stirring often, for about 5 minutes or until chicken is browned on all sides.

Add green pepper, onions, and garlic. Stir and reduce heat to medium. Cook, stirring occasionally, for about 6 – 7 minutes or until vegetables are softened. Add chili powder, garam masala, nutmeg, ginger, salt, and brown sugar. Saute, stirring, for another 2 minutes.

Add tomatoes, broth, raisins, and vinegar. Stir, raise heat to high and bring to a boil. Reduce heat, cover, and cook for about 25 – 30 minutes or until chicken is tender and cooked through.

Add beans, stir and cook for another 2 – 3 minutes or until beans are heated through. Serve (over rice, if desired), garnished with chopped parsley. Makes 6 – 8 servings.

Read Full Post »

Kudos again go to An Edible Mosaic blog for this delicious and healthy Italian pie. We enjoyed this for dinner; the sauce is easy to make, and everything comes together nicely. I made my nondairy substitutions – I used tofu instead of ricotta cheese, and soy parmesan instead of the real thing. Delicioso! Head over to the blog to check out the beautiful photos taken of this dish, too.

Roasted zucchini spaghetti pie

2 medium zucchini, thinly sliced

1 tablespoon olive oil

salt and pepper

1/4 pound whole grain (or regular) spaghetti noodles

2 cups tofu

2 eggs

1 egg white

1/4 cup soy parmesan cheese, divided

1 1/2 cups thick marinara sauce (recipe below)

cooking spray

Thick Marinara sauce: (yields ~ 1 1/2 cups)

1/2 tablespoon olive oil

1 small onion

2 cloves garlic, minced

1 small carrot, peeled and shredded

1 15-ounce can diced tomato, with liquid

1 1/2 ounce tomato paste

1 bay leaf

1 tablespoon chopped fresh basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

pinch ground black pepper

9″ pie plate

Preheat oven to 450 degrees F. Coat the sliced zucchini with 1 tablespoon olive oil and a pinch of salt and pepper; arrange the zucchini in  a single layer on a baking sheet. Bake for ~ 18 minutes, flipping halfway through. When it’s done roasting, the zucchini will be golden in spots.

For the marinara sauce, heat the olive oil over medium heat in a small pot with a lid. Add the onion and saute for 5 minutes, until the onion starts to soften; add the carrot and garlic, and saute another 5 – 10 minutes. Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with lid on for 20 – 30 minutes.

Cook the pasta to al dente according to package instructions. Cool the pasta to room temperature, then add 1 egg, 2 tablespoons soy parmesan, and pinch of pepper; stir to combine.

To the tofu, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.

Preheat the oven to 350 degrees F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread 1/2 of the tofu mixture on top of the pasta. Arrange the zucchini on top of the tofu, then spread the rest of the tofu mixture on top of the zucchini. Spread the marinara sauce on top of the tofu. Bake the pie for 20 – 30 minutes, until it’s set. Sprinkle the remaining soy parmesan on top and allow to cool slightly before cutting.

 

Read Full Post »

Remarkably good! This recipe calls for beef or lamb, and beef stock. We’re not big beef eaters, so I made this chicken-themed. It was awesome.

Moroccan chicken vegetable soup (inspired by this recipe)

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 teaspoons ground turmeric

1 pound boneless chicken breast, cut into 1/2″ cubes

6 cups chicken broth or water

1 14-ounce can diced tomatoes

2 small turnips, peeled and diced

2 (I used 4) carrots, diced

2 stalks celery, leaves included, thinly sliced

pinch of saffron threads

12 sprigs flat-leaf parsley

8 sprigs fresh cilantro

1 large zucchini, cut into 1/4″ dice

2 ounces angel hair pasta, broken into small pieces, about 1/2 cup

1 – 2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add chicken and cook, stirring occasionally, until the onion is tender, 4 – 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery, and saffron.

Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring soup to a boil. Cover and reduce to a simmer; cook until the chicken and vegetables are tender – about 45 minutes.

Stir in zucchini and cook, covered, until soft, 8 – 10 minutes. Add pasta and cook until soft, 5 minutes.

Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon and increase if needed), and pepper.

Serve with sprinkled parsley and/or cilantro, if desired. Makes 8 servings.

Read Full Post »

Another great summer salad. The original called for goat cheese, which I am quite sure must have tasted delicious. Instead, to make this nondairy, I grated some soy mozzarella before tossing. There was a lot of salad left over for lunch the next day (this recipe is enough for 8 servings) – still fresh tasting and the orzo added the right chewiness.

Chicken orzo salad (modified from My Recipes)

1 1/4 cups uncooked orzo

3 cups grilled chicken breasts, cut into bite-sized pieces

1 1/2 cups baby arugula

1 cup grape tomatoes, halved

1/2 cup chopped red bell pepper

2 tablespoons chopped fresh basil

2 tablespoons fresh chopped oregano

2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

6 tablespoons shredded soy mozzarella

Cook pasta according to package directions, omitting salt and fat; drain well.

Combine pasta, chicken, and the next 5 ingredients (through oregano) in a large bowl; toss well.

Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta and toss well to coat. Sprinkle with cheese.

 

Read Full Post »

Older Posts »

%d bloggers like this: