Recipes Cooking: tomato

Showing posts with label tomato. Show all posts

Tuesday, April 29, 2014

Roasted Tomato Soup

A tomato soup recipe to cure all ills. Roasting is the secret.

When cabin fever hits, I am not a pretty sight. My hair has a static-inspired halo decidedly unholy. My chin breaks out (zits? At 53?). I pace and fidget. I am not the serene goddess you think I am.

I am itchy and creaky and sick to death of pilled winter sweaters- not to mention winter temperatures. You folks in Ohio? My thoughts are with you, Babycakes. Here in northern New Mexico I don't have much to kvetch about. But you? Oy. All that snow? It might crush me. Seriously. I'd be done.

So to celebrate the return of Daylight Saving (three weeks early, no less) I made a life affirming taste bud tingling pot of soup this weekend. See if this doesn't help quench your cabin fever.

Just a little.

Read more + get the recipe >>

Friday, April 4, 2014

Tomato Sesame Chutney

I made Tomato Sesame chutney this weekend to go with dosas for breakfast. This is simple and tasty chutney which goes well with idlis, dosas, vadas and so on.

Adding sesame seeds to it added very unique flavor to the basic tomato chutney and also they are rich in calcium.

For this sesame seeds and tomato are lightly roasted and grounded into smooth paste.

Ingredients:

Tomato – 3-4 no

Sesame Seeds-1/2 cup

Jeera – 1 tsp

Coriander seeds- ¼ cup

Green chillies – 5 no

Turmeric powder a pinch

Salt as Required

Tempering

Urad Dal – ¼ tsp

Jeera – ¼ tsp

Mustard Seeds – ¼ tsp

Hing a pinch

Red chillies broken – 3 no

Curry leaves – 3 -4 no

Oil – 1 tsp

Preparation

Heat a pan on medium heat, add very little oil and roast sesame seeds, coriander seeds for 1 minute until they change to light golden color and keep them aside.
In the same pan add tomato pieces, green chillies, jeera and fry them for 2 minutes and keep aside.
Take above roasted sesame seeds, tomato pieces, green chillies, jeera, coriander seeds turmeric powder, salt into a blender and make a smooth paste by adding very little water.
Meanwhile in a pan for tampering add oil, add mustard seeds, jeera, urad dal, red chilies, hing, curry leaves and fry for 2 minutes.
Remove the above grounded paste into a bowl and the tampering to it and mix well.
Serve with dosas, idlis, vadas, or rice.

Note : If tomatoes are less sour then we can add tamarind paste to it.

Sending this and Tomato Coconut Rice to One Me Two Ways - Tomato hosted by Hima

Tomato Coconut Rice

And also this chutney to my event CC - Roti Pachadi/Chutney

Wednesday, February 26, 2014

In Case of Emergency How to Make a Tomato Rose

I like to have a few short, all-purpose how-to videos, like this tomato rose technique, already done and ready for a quick upload, in case something unexpected happens and I cant film a regular recipe.

You know, for emergencies like if my equipment fails, or I get injured saving a fireman stuck in a tree (he was up there trying to save a cat), or like in this case, I get called down to Los Angeles to produce a historically-based reality food show. Enjoy!

Wednesday, February 12, 2014

Tomato Pilaf Domatesli Pilav

One of the indispensable dishes of summer time dinner tables. It goes well with any kind of grilled meat and olive oil dishes.

serves 6

2 cups of rice
1 small onion, finely chopped
3 tbsp olive oil or butter
3-4 juicy tomatoes, diced and preferably skinned or 1 can of petite diced tomato
1 tsp salt
a pinch of sugar (1/4 tsp or a little more)
1 tsp black pepper (optional)
4 cups of water or stock (vegetable, chicken or beef)
finely chopped parsley to garnish

-According to the traditional Turkish style of making rice pilaf, rice is soaked in warm water for at least 20 minutes and then rinsed well to wash off the starchiness. Although I have been scolded by mom and aunts over this issue, I do not soak or wash rice for no good reason other than laziness.
-Saute onion in a pot, preferably a non-sticky one, with olive oil or butter until soft.
-Add the tomatoes and cook for 4-5 minutes until they acquire that cooked-tomato color.
-Add rice and stir for a couple of minutes.
-Add water or stock, salt, pepper, and sugar. Stir once. Turn the heat down to low once it starts boiling.
-Cover and simmer on low heat for 15-20 minutes, until it absorbs the water or stock. Do not stir it!
-Once its cooked. Take the pot off the stove and cover the top with a paper towel or a clean kitchen cloth. Still, do not stir it. Replace the lid. Let sit covered for at least 10 minutes.
-Now you can stir or fluff it up to distribute the oil evenly that sat on the bottom. Sprinkle chopped parsley and serve hot.

Monday, January 27, 2014

Olive and Sundried Tomato Palmiers

If you are in need of a quick appetizer try this one! There are only four ingredients (okay, 5 if you count the egg wash) but they are packed with flavor! Change up the fillings to suit your taste but remember this is supposed to be a quick and asy recipe so dont make it too complex.

If you are a frequenter of Trader Joes, be sure to pick up a jar of their Olive Tapenade. You all know how much I love my olives and therefore try different brands of tapenade often. This is by far my favorite.

Olive and Sundried Tomato Palmiers

Ingredients:

1 sheet of puff pastry
1/2 jar olive tapenade
Approx 1/2 cup sundried tomatoes packed in oil, sliced
1 cup shredded mozzarella

Egg wash - 1 egg plus 1 tbsp water, beaten

Directions:

Defrost puff pastry according to package directions. Roll out pastry into approx a 14 x 11 inch rectangle. Spread the tapenade over pastry, scatter the sundried tomatoes over the tapenade and then top with shredded mozzarella. Starting with the short side, fold both sides of the pastry to the center. Gently press both sides together so they stick. Brush with egg mixture and slice into 1/2 inch slices. Place cut slices on baking sheet and brush with egg mixture. Bake at 350 degrees for about 15 minutes or until golden brown.

Click here for a Printable Version of Olive and Sundried Tomato Palmiers.

Saturday, January 25, 2014

Tomato Capsicum Bath with Chicken Broth in Rice cooker

I am really addicted to the Mexican recipes these days. Few days back I tried Mexican rice and they turned awesome, now I just tried the same recipe in Indian style. From past month I have been making one pot meals for my hubbys lunch box, which are very simple and delicious recipes. Similarly, I tried this today, and just now I got a phone call my hubby telling that the rice is fantastic!!! This is the best compliment that I have ever heard from my hubby, he is a bit inexpressive tells about the recipes unless you ask him!! But today to my surprise he called and told me about it!!!:) Now stories apart coming to the recipe..

Ingredients
Long Grain rice(Available in all most all grocery stores)- 3cups
Water-2cups
salt to taste
Chicken Broth-4 cups
Capsicum finely chopped-1/4cup
Onion-1/4cup
Cilantro/coriander-10 springs chopped
Green peas-1/8 cup
Tomato puree-1/2cup
Green chili-2
Cloves-2
elachi/Cardamom-2
cinnamon-1 inch stick
Bay leaf-1
Pudina powder-1/2tbsp(or fresh pudina leaves/Mint leaves)
Butter/ Olive oil-2tbsp

Method:
Wash rice and add chicken broth, water and salt (remember chicken broth already contains salt so better be careful). Now take a skillet and add butter/olive oil and heat it. Add cumin seeds, mustard seeds and allow them to splatter. Then add cardamom, cinnamon, cloves and bay leaf, saute under medium flame. Then add onion, green chili and cook till the onion turn tender. Then add capsicum and green peas, saute for 1min(Do not over cook capsicum as they will cook well along with rice). Finally add tomato puree, pudina powder, coriander and cook till the raw flavor of tomato goes away. Shift this mixture in to the rice bowl and cook like you cook normal rice.

Finally you can squeeze some lemon juice on the top, if you like tangy flavor. You can also add garlic in the seasoning if you wish.
Hope you will like this recipe too!!! please come back again and do not forget to leave your valuable comment below!!!

Thank you
DD @your service always

Thursday, December 26, 2013

Creamy Tomato Tuna Penne Pasta and the Great Tuna Melt Defense

This fast and easy creamy tomato tuna penne pasta recipe is inspired by one of my favorite lunches of all time; the tuna melt with cup of creamy tomato soup combo. Not only is this diner classic a great tasting meal, its also the basis for what I call, "The Tuna Melt Defense."

Whenever I hear chefs (usually young American ones, trained in Italy) say that you may NEVER add cheese to a pasta that contains fish or seafood, Im forced to use this argument to defend my firm belief that sometimes its okay to do just that.

Who can argue against the deliciousness of the perfectly made tuna melt? I dont know anyone that loves both cheese and tuna separately that doesnt enjoy this classic grilled sandwich. Throw in a cup of tomato soup and youre talking about one of the best lunches ever.

So, if this combination is culinarily acceptable at Joes Diner (by the way, this is the same diner those chefs I was talking about in the 2nd paragraph go to eat tuna melts after a late night out), then why in the world can’t we enjoy the same basic flavor profile in a bowl of pasta? I rest my case. Enjoy!

Ingredients:

1 (6.7-oz) jar of tuna packed in olive oil

pinch of dried oregano (if not already in the oil)

3 cloves garlic

pinch of pepper flakes

1 teaspoon mashed anchovy filets or paste

salt and fresh ground black pepper to taste

3 cups high-quality cream of tomato soup

1/2 cup water

14.5-oz package dry penne pasta

1 tablespoon minced fresh tarragon
2/3 cup finely grated Parmigiano-Reggiano cheese, more as needed

View the complete recipe