Tag Archives: chopped tomatoes

Buffalo Chile

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We love chili! Not the greasy chili that will send you to the pepto bismol but the tasty chili that is lean flavorful delicious and nutritious. We tried making chili with several types of meats , from turkey to venison, they were all chili in the academic sense but some struck a lovely note with all tasters. The top one was made of buffalo meat. Why Buffalo? Doesn’t it taste gamey???. Not quite. The buffalo or bison kept as we  we consume today is far the free roaming herds from the past, and in many cases they are kept  like regular cattle “sans le hormones. Mainly we chose to make chili with buffalo because it is lean and delicious, and has some described it , buffalo has a slightly sweeter taste that beef.
Not into bison? No problem,  the second place (with similar tasting rating) was made of lean  chopped sirloin beef. It was also lean and flavorful

 

2 lbs chopped buffalo or 90% lean chopped sirloin meat
2 Tbsp canola oil
1 Tbls ground cumin
1 Tbsp ground cinnamon
2 Tbls powdered garlic
3 Tblsp Chile powder
salt and pepper to taste
1 yellow pepper diced
1 large onion diced
2 cloves garlic chopped
10 oz ( one can or 1 and 1/2 cups) of fresh chopped tomatoes
Chopped green onions (optional)

In a dutch oven, heat 1 Tbsp of oil and  brown bison  on low heat . Add the  dry seasonings and cook till there is no liquid left. Remove from dutch oven into a tray and cover to keep warm. Place dutch oven back on heat  add 1Tblsp of oil and cook the onion and  pepper for 5 minutes or till slightly caramelized. Add  the garlic, stir for 30 seconds then add the meat with all the juices,the tomatoes, stir, cover and set heat to low. Let cook simmering for 30 minutes. It will taste just as if you were cooking it all day!
 Serving suggestions: Put a few broken tortilla chips in the bowl before ladling in the chili. Top with grated cheddar cheese.

Baked Whole Wheat Tomato Pockets


It is calzone? Is it a pie? No it’s a baked tomato pocket, the perfect little snack, appetizer or to have a couple for lunch. These delicious, lasagna-like treats are quick and easy to make. The crust is loaded with the goodness of whole wheat and olive oil, or use store bought rolled up pie  crust instead.  Try it instead of pizza for a change!

It make an excellent tapa and can be enjoyed  with blue cheese, sopressata, and a glass of Fernet Branca

Ingredients: (makes 12 pockets)

1 recipe pie crust
3 fresh roma tomatoes, chopped
2 Tbsp chopped basil
3 Tbsp olive oil
1/2 cup ricotta or cream cheese
salt & pepper to taste

 

For the crust:

2 cups  whole wheat flour
1/4 cup olive oil
1/2 tsp kosher salt
1 tsp sugar 
1/2 cup chilled water 

Preheat oven to 400 degrees.  Meanwhile , prepare crust. Place flour, salt and sugar in a food processor and pulse to mix .  Turn mix to on and add the olive oil by  drizzle . You should have a weird looking wet sand mix. With the machine on, add water by tablespoons till a ball forms and stop. Take dough out and place in bowl and cover with plastic and place in the fridge. Let rest for 15 minutes .

Take out of the fridge and roll out pie crust ,cut 2 to 3 inch diameter circles.  You may use a biscuit cutter,  but a can or a an inverted glass work just as well. Place the chopped tomatoes in a bowl, add the chopped basil, add salt & pepper to taste.
In the center of each dough  circle, place 1 tbsp of the tomato mix and a teaspoon of ricotta. Seal the circle to the top by wetting the crust and pinching it together with your fingers.

Drizzle a baking sheet with olive oil, place the pockets 2 inches apart and brush the rest of the olive oil on top of the pockets. Bake for 20 minutes or until the pockets are golden brown. Enjoy with blue cheese, sopressata, and a glass of Fernet Branca

Chicken Florentine (for 2)

Have a taste of Italy and fell good about it  ! HOW? By combining low fat chicken breast with super food spinach.  This is a healthy, low fat and low carb recipe, excellent for your new year resolution to eat better!
Use fresh or chopped frozen spinach for a shortcut, just make sure not to overcook. 

2 boneless skinless chicken breasts, pounded to a thickness of 1/2 inch
2 cups fresh spinach
1/2 onion chopped
1 cup diced Roma tomatoes
1 tsp basil
2 Tbls olive oil
salt & pepper to taste
4 Tbls grated parmesan cheese

In a sauté pan heat the olive oil and brown the onions, salt and pepper the chicken breasts and add to the onions let them brown. Incorporate the chopped tomatoes and the basil. Let cook on medium heat for 25 minutes, slightly stirring to avoid sticking. Meanwhile, blanch the spinach in hot water for 3 minutes and place on the serving dish. drizzle with olive oil and place the chicken with the tomatoes on top. Sprinkle with the parmesan and serve. Up to this point this is a low-carb recipe.

You may also place on a bed of whole wheat linguini if desired. Enjoy!!

Low Carb Cobb Salad

Who knew? leftovers can taste  so great!

This wonderful salad was created out of necessity: hungry patrons but not many supplies or time in the kitchen. It has a little bit of chopped lettuce, chopped tomatoes, chopped leftover chicken,  some blue cheese and hard boiled eggs. We omitted the bacon to cut some fat and sodium, the croutons to make it low-carb  and the Worcestershire sauce to make it fish and shellfish free

If you don’t have blue cheese , try gorgonzola or feta if you are allergic to penicillin.

Enjoy as a side dish or as lunch or a light summer diner.

Ingredients: (4 servings)

4 cups lettuce or mixed greens, chopped
2 cooked chicken breasts, chopped
1/2 cup crumbled Blue Cheese
4 Roma tomatoes, chopped
4 hard boiled eggs, sliced
1 small avocado, cubed
1/4 cup ranch salad dressing

salt & fresh ground pepper to taste

Arrange a bed of lettuce on each individual serving dish, place on top arranged in strips, the tomatoes, the avocado, the Blue cheese, the chicken and the sliced hard boiled egg. Present the dish with the dressing on the side with enough salt and pepper to taste. Mix well the ingredients and enjoy at once

Lemongrass Salsa



Talk about fusion cuisine! Lemongrass is a wonderful herb ( technically a grass) ;  it  is typically used  to flavor dishes in South East Asian cuisine. So what is it doing in a Salsa?  Normally, I would use lime to brighten the dish; but one day, I made salsa and hadn’t a lime in sight! Low and behold there was fresh lemongrass in the fridge, so I gave it a try. To my surprise,  the lemongrass gave a wonderful citrusy flavor to the dish. The result was so unique and delicious it is now a favorite.

Make it as chucky or as smooth as you like, but just make enough to use immidiately since the lemongrass will make the flavor of the salsa change once refrigerated.

Try on chicken, salmon or turkey burgers for a real treat!  

Ingredients: (for 1 cup salsa)

3 Roma tomatoes, diced
1/2 cup chopped red onions
2 Tbls parsley, chopped
1 Tbls fresh lemongrass, chopped
juice of 1 lime
2 Tbls olive oil
1 chopped jalapeno pepper
salt and ground pepper to taste

Combine all ingredients except the jalapeno, in a mixing bowl, mix enough jalapeno pepper to suite your taste.  Taste often adjusting for heat . Once you have the flavor just right , let rest for 10 to 15 minutes at room temperature before serving.

Remember to just make the quantity you will need and not extra since the flavor will change.