My Sweet Marie

Posts Tagged ‘tomatoes

Salsa is a life saver for me! I put it on eggs in the morning, use as a dip for veggies or tortillas, have it on chicken, Oh I could go on but you get the idea! It’s 0 WW points so have at it! This is a super easy recipe too! You will need a food processor for this recipe, maybe a good blender would work, not sure! Here goes:

Ingredients:

  • 3 cans of tomatoes, diced or whole
  • 2 small onions
  • 15 cloves of garlic, peeled
  • 6-8 jalapenos
  • 2 red peppers, chop roughly
  • 1 bunch cilantro, washed
  • 3 limes zested
  • salt and pepper to taste

Directions:

  1. Put all of the ingredients in your food processor in batches till all are finely minced.
  2. Place in crock pot and let stew for 6 hours on low.
  3. Have ready your jars clean sterile with lids sterile as well.
  4. Ladle into your jars, wiping the rim clean and seal with sterile lids.
  5. Wrap in a large blanket or sleeping bag for 24 hours.
  6. Enjoy as you would any salsa!
  7. 0 Smart points per serving!
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It is -6 out today and I am in the mood for some good, warm comforting food. Here’s what’s on the go today. My co-worker Patty has inspired me to make this as she was eating it yesterday for lunch! She told me how she did it, and I plan to do that but you know me, I’ve got to add my little twists! Here’s what I did:

Ingredients:

  • 2 lbs chicken (thighs, legs, breast)
  • 1 28oz can of chick peas drained and rinsed
  • 1 small onion chopped
  • 2-4 cloves garlic minced
  • 1 28 oz can tomatoes diced
  • 1 lt of chicken broth
  • 1 stalk celery diced
  • 1 carrot. chopped
  • 1 cup green beans, cut
  • 1 cup chopped kale or spinach
  • 1 sweet potato, diced
  • 1 cup mushrooms sliced
  • 2 tbsp. olive oil
  • 2 tbsp. indian spice rub/mix (look under my spice mixes for recipe)
  • hot sauce, as/if you like…a little or a lot!

Directions:

  1. In your stew pot, sautee the onion,garlic with the chicken till no longer pink on the outside.
  2. add in your other veggies and sautee a bit more.
  3. Add in the tomatoes, chick peas, broth and spices.
  4. Simmer on the stove till all the veggies are cooked, the chicken is falling off the bone and you just can’t take it any longer!
  5. Serve with cooked brown rice if you like. enjoy!!
  6. ** Can be made vegetarian, omit the chicken!

This is my way of cooking chicken cacciatore. Most Italians would tell you that you need to dip the chicken in flour and pan fry it but a) I am gluten-intolerant and b) I don’t need the added calories of the frying! So I have created my own version and it is delicious and since I don’t dine regularly in Italy, we don’t know the difference! Here’s how I do it in my kitchen, here in London, Ontario!

Ingredients:

  • 4-6 chicken breasts or other pieces
  • 1 onion sliced
  • 1 pepper sliced (green, red orange or yellow)
  • 1/2 lb mushrooms sliced
  • 2 cups homemade tomato sauce or canned if you must!
  • 1 cup chicken broth or white wine
  • 3 tbsp. capers
  • oregano, basil, salt, pepper and or chiles

Directions:

  1. In a large greased casserole, place your chicken. sprinkle it with your spices of choice.
  2. Layer over top the chicken, the onions, mushrooms and peppers.
  3. Mix the tomato sauce and chicken broth together, pour over the chicken and veggies.
  4. Sprinkle the capers over that.
  5. Bake in the oven at 350 for 1 1/2 hours or till the chicken is cooked and sauce is bubbling hot!
  6. Serve with a salad and pasta!

This tomato sauce can be used for making your spaghetti sauce, it can be used in your cabbage rolls, it can be used anywhere you’d use tomato sauce. I like it over pasta on a cold night for some warm comfort! Today I will use it in my version of chicken cacciatore. I’ll post that recipe next!

Ingredients:

  • 5 28oz cans of tomatoes or (5 lbs fresh tomatoes stewed)
  • 25 cloves garlic
  • 5 small or 3 med onions
  • 1 1/4 cup olive oil
  • spices if you want (oregano, basil, salt, pepper, chilli peppers)

Directions:

  1. In your food processor, chop the garlic and onion to a very fine mince, almost a pulp!
  2. in your large dutch oven, sautee the onion/garlic mix in olive oil.
  3. Add in the tomatoes and simmer for at least an hour on low till nice and thick.
  4. Add spices at the end if you want them in there.
  5. enjoy with pasta, rice or over chicken for a chicken cacciatore.

Recently I started a new job, the best part you ask? It’s part-time! I love it, I work with great people and I get all kinds of time to do the things I love. One of the things I love to do? Cooking and then there’s writing about cooking…I could go on! today I made a large batch of salsa and it tastes and smells amazing, can’t wait to dig in! Here’s how I did it!

Ingredients:

  •  5 lbs chopped tomatoes
  • 4 lbs chopped peaches
  • 2 .5 lbs chopped pears
  • 1 red pepper, finely chopped
  • 1 chopped red onion
  • 1 Spanish onion chopped
  • 4-6  jalapeño peppers, finely chopped; seeding is optional
  • 1 head finely chopped fresh cilantro
  • 4 limes zest and juice
  • 1/2 cup (50 ml) white vinegar
  • 1/2 cup (125 ml) liquid honey
  • 1 tsp cumin
  • 1/2 tsp ground chipotle chile powder

 

Directions:

  1. Prepare your jars, you’ll need 12 pints(500ml)
  2.  Wash, seed and coarsely chop tomatoes; drain off excess liquid; Blanch, peel, pit/core and chop peaches and pears.
  3. In a large stock pot, combine tomatoes, peaches, pears, red pepper, onion and jalapeño peppers. Bring to a boil. Add cilantro, lime zest and juice,  vinegar,spices and honey; boil gently 5 minutes.
  4.  Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
  5. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.  process –boil filled jars – 20 minutes.
  6.  When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. ( I cover my counter with a large heavy blanket and use to protect my counter and keep the jars warm longer). Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  7. After cooling check jar seals. Sealed discs curve downward and do not move when pressed.  Label and store jars in a cool, dark place. For best quality, use home canned foods within one year. Like it’ll last a year!!
  8. enjoy with nachos or over top chicken, or  use to make an awesome chicken taco salad! How will you use your salsa?

 

 

 

May is Celiac awareness month and to celebrate what better way than food?since today is Cinco de Mayo why not combine all these things and partake in a progressive dinner with some fellow bloggers. So grab your chef knife, a few ingredients, pour yourself a margarita and join us all for dinner! Start with www.glutenfreeeasily.com  for an appetizer, then back to my blog for your salad with me. Next you’ll go to http://www.espirational.com for dinner and finish with a delicious dinner with http://www.carriegf.wordpress.com! here’s a recipe for a Mexican Salad that is pretty to look at and even better to the palate! Enjoy!

Ingredients:

  • 1 head of romaine washed and sliced thin
  • 1 pint of cherry tomatoes rinsed
  • 1 avocado pitted, sliced thinly
  • ½ red or green pepper sliced thinly
  • 1 pkg of cole slaw mix
  • 1 can black beans rinsed and drained
  • 2-3 green onions sliced
  • ½ cup fresh or frozen corn(thawed and warmed)
  • 1 cup shredded Monterey jack cheese or goat cheese if dairy allergy or Dayia cheese
  • ½ cup salsa
  • ½ sour cream
  • 4-6 corn tortillas

 

Dressing:

  • ½ c. olive oil
  • 1/3 c. lime juice
  • ¼ c. cilantro chopped
  • 1 tbsp honey
  • 1 tsp cumin
  • ½ tsp chilli powder or flakes if you like spice
  • Salt and pepper to taste

Directions

  • Make your dressing by whizzing all the ingredients together and let rest while you gather your salad.
  • layer all the ingredients for the salad in a large salad bowl. The cole slaw mix makes this authentic as in mexico cabbage is very common in their salads.
  • Brush your tortillas with olive oil and sprinkle with a taco seasoning or not, slice into thin strips, and bake till crispy but not brown! Top the salad with these, they’ll add a very welcome crunch to the salad.
  • serve with the salad dressed or dressing on the side depending on your group size.
  • Serve the salad with sour cream and salsa on the side for those that like that.
  • Would be great with shredded deli chicken for a complete meal or browned ground beef cooked with taco seasoning!
  • A salt-rimmed margarita would be the ideal beverage to accompany this salad but a simple pinot grigio would work as well!

 

 

 

 

Feeling like a Greek salad today? here’s a quick and easy recipe for you!

For the salad you’ll need;

  • lettuce of choice, I like baby greens
  • tomatoes chopped
  • cucumber sliced
  • red onion sliced thin
  • feta cheese, I use goat’s feta for dairy-free
  • red or green pepper sliced
  • black olives sliced if you like them!

Dressing Ingredients:

  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 2/3 cup red wine vinegar
  • 1/2 lemon juiced
  • 1 tsp oregano, basil, garlic powder, onion powder
  • salt and pepper

 

Directions:

  1. Layer your salad ingredients for a lovely presentation.
  2. shake the dressing ingredients in a cruet or a jar.
  3. Serve the salad already dressed or on the side, either will be great!
  4. Enjoy!