Tag: tomatoes

Family Favorites · Gluten Free · Health · New Traditions

Sweet Potato Chili (aka Paleo Chili)

cathysmahaLeave a comment

When the temperatures drop and the snow flies, my mind races to a great bowl of chili. My oldest daughter, Megan, has been raving about the Paleo Chili, that I will refer to as Sweet Potato Chili. She is on a Whole-30 and Paleo diet, and she referred to this chili in her post on Life Love and Garlic.

I modestly adapted the originally recipe and the result was amazing. I’m not on a Paleo diet, but I LOVE this recipe. I could see this recipe easily adapted to Vegan by browning mushrooms (with a dash of olive oil) instead of beef and substituting vegetable broth for beef broth.

SWEET POTATO CHILI (AKA PALEO CHILI)

1 pound ground beef
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
2 medium sweet potatoes, peeled and diced small
1 – 28 oz can crushed tomatoes
1 tablespoon tomato paste
2 1/2 cups beef stock
1 tablespoon paprika
1-2 cloves minced garlic
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 tablespoon hot sauce (optional)
2 tablespoons lime juice (optional)

  • Chop onions and bell pepper and place in a large pot or Dutch oven over medium heat with ground beef. Using a spatula or wooden spoon to break up the meat, as it browns, into small pieces.
  • Once the meat is browned and the onions are soft, drain fat if needed.
  • Add crushed tomatoes, tomato paste, beef stock, and all spices except hot sauce and lime juice. Stir well.
  • Add peeled and diced sweet potatoes. Bring to a boil and then reduce to simmer. Simmer for 30 minutes or until sweet potatoes are fork tender.

Optional:  Add hot sauce and lime juice. Taste. Adjust seasonings as needed.

Recipe adapted from Sweet Potato Chili from The Lucky Penny Blog

New Favorite

Italian Pie…Buon appetito!

cathysmahaLeave a comment

Italian Pie is a family favorite for my good buddy, Jan.  She suggested I give it a whirl. I can certainly see why it’s a favorite.  The crisp crust paired with the hearty meat layer and the yummy cheese layer result in a wonderful, easy meal for your family. Pair with a nice salad, French bread and you’re set!

Next time, I plan to serve it with a side of marina sauce for those that may enjoy a little extra tomato flavor with their pie.  Buon appetito! 

ITALIAN PIE

1 refrigerated pie crust

  • Bake a pie crust (I used Pillsbury refrigerated pie crust). Pierce unbaked crust with fork and bake for 10 minutes at 425 degrees.  While the pie crust is baking, brown the meat layer:

Meat Layer

1 pound ground chuck
1 onion, chopped
1/2 pound mushrooms, cleaned and sliced
1 teaspoon Italian seasoning
2 cloves garlic, minced
salt & pepper

  • Cook ground chuck, onion, mushrooms, garlic and seasonings until cooked through.  Drain.

Cheese Layer:

1 cup small curd cottage cheese
2 eggs, beaten
1 teaspoon Italian seasoning
garlic salt & pepper
3/4 cup shredded mozzarella cheese

  • Combine all cheese layer ingredients together

Assembly:

  • Pour cooked meat layer into baked crust.
  • Top with cheese mixture.
  • Sprinkle top of Italian pie with 3/4 cup shredded Parmesan cheese.
  • Sprinkle with dried parsley.
  • Place aluminum foil around the crust edge to protect from over baking.

  • Bake for 45 minutes at 350 degrees.

Family Favorites

Pinto Beans and Cornbread

cathysmaha3 Comments

Pinto Beans and Cornbread was/is a staple in many homes, particular in the southern states. My Mother would occasionally make a pot of beans but it was usually met with disdain by our meat and potatoes Iowa farm family.

When I met my husband, raised in southern Missouri, I quickly learned that Pinto Beans, Cornbread and all of the fixin’s was a much-loved meal. My husband, Karl, usually took charge of this meal but I’ve learned to make it in the crockpot vs. watching it all day on the stove.

Karl and his family serve the pinto beans, cornbread and butter with cooked mustard greens (today it was green beans), corn, fresh sliced tomatoes, and fresh onion.

I prefer a small slice of cornbread with a few beans and a lot of bean stock and vegetables.  My big finish…a larger piece of cornbread drowning in honey.  Oh yeah!

SLOW COOKED PINTO BEANS 

16 ounce package of dried pinto beans
1 ham hock
1/2 large onion, cut into pieces
black pepper to taste
Cover with water (about 1-2″ above the beans)

  • Place all of the above in a large crockpot on low setting.  I typically start the crockpot in the evening and let it cook all night.  In the morning, I add water as needed and cook until ready to serve (lunch or dinner).   You may need to turn the setting to high in the morning if the beans are still very hard.
  • Once cooked, remove the ham hock and cool.  Remove any bits of ham and return to the beans.
Family Favorites · Vegetarian

Vegetable Pizza…cold and scrumptious!

cathysmahaLeave a comment

Vegetable Pizza served cold and is a great appetizer and a family favorite.  This recipe made its way to my wooden recipe box many moons ago and has been a favorite of our family for many years.

The recipe is simple and easy to make.  Two tubes of Pillsbury Crescent Rolls, sour cream, garlic powder, dill, fresh veggies and cheese and you’re prepared.  It’s refreshing in the summer and a side dish to serve with a hearty soup.

Make an hour or two before serving and chill in the refrigerator.

VEGETABLE PIZZA

2 cans Pillsbury crescent rolls
2 cups sour cream
2 teaspoons dill weed
1 teaspoon garlic powder
chopped broccoli, cauliflower, tomatoes, avocado, lettuce, onion, green pepper (or your choice)
shredded cheddar cheese

  • Spread crescent rolls flat and bake in 9×13″ pan until slightly brown.  Cool.
  • Mix together sour cream, dill weed and garlic powder. Spread on cooled crust.
  • Top with chopped fresh vegetables.
  • Sprinkle top with shredded cheese.  Cut into small squares for serving.

Can half the recipe and bake on round pizza pan.

New Favorite · New Traditions · Skinny · Vegan · Vegetarian

Slow Roast Tomatoes…a new discovery!

cathysmahaLeave a comment

Where have I been with slow roasting my own tomatoes?   After discovering two over-ripe black krim tomatoes in my garden, I wanted to make use of these as well as a few roma, green zebra and sungold tomatoes.  I found several recipes online but decided to try a combination of recipes.

There is one big problem with this recipe…they are absolutely, overwhelmingly, delicious.  While my plan was to roast them for future use…I devoured several as soon as their cooled to the touch.  Can’t wait to roast more!

SLOW ROASTED TOMATOES

  • Preheat oveN to 225 degrees.
  • Place a sheet of greased wax paper (or parchment paper) on cookie sheet.
  • Slice large tomatoes into thin slices.  Halve roma tomatoes or cherry tomatoes, lengthwise.  Place tomatoes on the baking sheet.
  • Place 2-3 unpeeled garlic cloves on the sheet with the tomatoes.
  • Drizzle with olive oil and sprinkle with salt (I used sea salt) and pepper.
  • Bake for about 3 hours.  When done, the tomatoes will be shriveled and dry.  I found the romas took longer and left them in the oven almost an hour longer.

You can use immediately or store in the frig with additional olive oil.

New Traditions

Caprese Salad

cathysmahaLeave a comment

Caprese Salad is nothing new but when made with Black Krim tomatoes from my friend, Jan, it takes on a whole new level of yumminess. On another day, I’ll try Caprese Salad with the Green Zebra tomatoes she grows!

CAPRESE SALAD

sliced fresh tomatoes
sliced buffalo mozzarella
fresh basil leaves
olive oil
balsamic vinegar
salt & pepper

  • Wash and slice the tomato(s) about 1/2 inch thick, place on a platter or plate.
  • Slice the buffalo mozzarella about 1/4 inch thick and place on top of tomato.
  • Top with a fresh basil leaf.
  • Drizzle with olive oil and balsamic vinegar; salt and pepper to taste.
New Favorite · Skinny · Vegan · Vegetarian

Summer’s Harvest Salad

cathysmaha2 Comments

Every two months a group of great friends meet for a themed potluck before our book club gathering.  This month, an hour before our meeting, I had nothing.  It had been a busy day and I was fresh out of ideas and time.  After writing about food it seemed tacky to run to the grocery store and buy something…God forbid!

I stood in my kitchen and contemplated my next move when suddenly I saw a bowl of sun gold tomatoes from my garden and an avocado.  Hmmmm.  I quickly looked up a few recipes using those ingredients and then decided, ‘what the heck’, I’ll just through a bunch of vegetables in a bowl and toss with Greek Dressing (or vinaigrette) and call it good.

What resulted was a yummy refreshing summer’s harvest salad.  It’s a keeper!

SUMMER’S HARVEST SALAD

Sun Gold (or cherry tomatoes) halved
Fresh Sweet corn, cooked and cut from the cob
Chopped Avocado
Chopped green or sweet white onion
Chopped fresh basil
Salt & Pepper
Balsamic vinaigrette (or Greek Dressing)

New Favorite · Skinny · Vegan

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

cathysmaha2 Comments

I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

  • Preheat oven to 400 degrees.
  • Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
  • Bake for 30 minutes. Remove and stir and bake another 30 minutes.
  • While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
  • Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from food.com by Captain’s Lady

Family Favorites · My Roots

Traditional Midwest Red Chili

cathysmaha2 Comments

Cold weather means it’s chili time! My mother’s traditional red chili is still a favorite of mine, but I confess I now used canned, diced or crushed tomatoes instead of whole tomatoes.

When I was a child, the only thing served with chili was saltines.  Who knew there were so many ways to serve Chili (or is it Chile?).

Red Chile (4)

Now I have been awakened the versatility of chili and how to serve it. Here are a few of my favorites:

  • Chili served on top a baked potato with shredded cheese (add sour cream if desired)
  • Chili served on top of a half of peeled and seeded avocado
  • Chili with crushed tortilla chips, shredded cheese, green onions
  • Chili with cornbread
  • Chili on top of hot dogs with onion

    Red Chili on baked potato with grated cheese

What are unique ways that you serve chili?

Today, I am sharing my Mother’s chili recipe. Add as much chili powder or crushed peppers as desired and enjoy!

MOM’S RED CHILI

1 pound ground beef
1 medium onion, chopped
1/2 cup chopped green bell pepper
1 can chili beans
1 quart tomatoes (I prefer crushed)
1 tablespoon sugar
chili powder to taste
salt & pepper

  • Brown and drain hamburger. Add onions and cook until tender.
  • Add rest of ingredients and simmer, covered, for 1 hour.
Red Chili simmers
  • Serve naked (as is) or with chopped onions, cheese, tortilla chips, crackers or try one of the versions listed above.
Family Favorites · New Traditions

Green Chile…warming the cockles of your heart

cathysmaha2 Comments
Green Chile and Whole Wheat Tortilla

My mother made a very mild, traditional Midwestern tomato chile.  As a child, I was not fond of the chili because of the perceived HUGE tomatoes chunks my mother would add from her stash of home-canned tomatoes.  How I long for her homemade red chile now.

In my late 20s, I moved to Arizona and then settled in Colorado and was introduced to green chile.  Trust me, in Iowa, the spiciest thing you would come across was a pickled pepper!  Green chile sounded like red chile gone bad until I tasted it.  Oh my gosh, it was a spoonful of heaven upon any burrito, relleno, or enchilada that came my way.

I love the smell of fresh roasted chiles at the Farmer’s Markets in the fall.  I can peel and eat them fresh and warm and if any are remaining, I use them in green chile or freeze them (after peeling and seeding) for future use.

One of my favorite green chili recipes is:

GREEN CHILE

3 tablespoons vegetable oil
2 pounds lean pork, cubed
1 medium onion, cut into large chunks
2 cloves garlic, minced
salt and pepper
28 ounce can whole peeled tomatoes
8-10 Anaheim chiles, roasted, peeled, seeded and chopped
2 cups water
1 1/2 tablespoons flour
1/3 cup water
flour tortillas, warmed

  • Heat oil in large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned.
Green Chili — browning pork and onions
  • Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups water. Stir well and simmer covered for 45 minutes.
Green Chile–add tomatoes
  • Whisk together flour and 1/3 cup water until smooth. Add to chile mixture and stir constantly until well blended and slightly thickened.
  • Cover and simmer for 15 minutes. Serve with warm tortillas or freeze.

Enjoy a nice bowl of chile with a warm tortilla or use it as a sauce for enchiladas, burritos or chile rellenos.