Tag Archives: tomato

Beef and Spinach Enchiladas

Do you have recipe pet peeves? If you do, I’d love to hear them in the comments. I have a few. I don’t love when something is listed in a smaller unit of measurement than necessary (don’t say 4 tablespoons, say ¼ cup, for example). I prefer when something says the whole amount need in the ingredients list rather than list it 3 times (say 1 teaspoon of salt, divided). But those are mostly my preferences.

I do have conflicting pet peeves, actually. I hate when recipes call for an amount of cooked meat, like chicken. I rarely have precooked chicken just sitting around. And without the steps in the recipe, sometimes I find myself half way in and realize I need to cook the darn chicken. BUT another pet peeve is to have a million steps to make something that is just one part of a larger whole that also has a million steps.

Unfortunately, this recipe hits those pet peeves. There is no way around it. Enchiladas need cooked meat. BUT, the good news is this recipe for meat is super easy and delicious AND makes more than you need for the enchiladas (or easily does) so you could have sandwiches, meat on salad, etc for awhile afterwards. So forgive me for doing what I actually hate myself. The end result of these is pretty darn delicious! And please pardon the photo. I tried several times and couldn’t get an appealing shot of enchiladas. While tasty, they aren’t photogenic.

Beef and Spinach Enchiladas (Serves 6-8)

Beef and Spinach Enchiladas

3-4 lb boneless chuck roast
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 teaspoons chile powder
1 teaspoon cumin
1 large onion, sliced
1 cup low sodium beef broth
1 can diced tomatoes with green chiles
1 teaspoon canola oil
½ onion, chopped
9 ounces fresh spinach
2 tablespoons water
½ cup low fat sour cream
16 corn tortillas or 8 large flour tortillas
1 cup shredded cheddar or monterey jack cheese

1. Preheat oven to 275 degrees F.
2. Combine salt through cumin. Rub on all sides of chuck roast. Place in a shallow baking pan. Cover with onions, broth, and tomatoes. Cover pan with a lid or with foil.
3. Bake for 3-4 hours, or until meat is tender enough to pull apart with a fork.
4. Remove meat and shred. Pour juice/tomato mixture from pan into a saucepan. Heat over medium heat to a boil. Simmer for about 10 minutes, until thickened. Puree. Add ½ cup sour cream. Set aside.
5. Heat a large nonstick skillet with oil over medium-high heat. Add onion, saute for 2-3 minutes. Add spinach and water. Cover with a lid. Cook 2-3 minutes, until spinach is wilted, stirring as needed. Remove from heat. Add shredded beef to spinach mixture.
6. Preheat oven to 350 degrees F.
7. Spoon a small amount of tomato sauce into the bottom of a 9×13 baking dish. Fill tortillas with beef mixture and cheese, placing in pan seamside down. Reserve ¼ cup cheese for topping. Pour remaining sauce over the top and sprinkle with cheese.
8. Bake for 15-20 minutes, until sauce is bubbly and cheese melted.

Recipe notes: I use my Traeger to cook the meat at 275. If you have a meat thermometer, you want the meat at about 195 degrees F. My meat was quite frozen the last time I made this, and it only took 3 hours to get there. So I recommend watching it. I’ve cooked thawed meat for over 3 hours to get it tender as well. Also, it seems like a lot of sauce. I’ve put all of it and not put all of it. More sauce is always better.

Nutritional information: (amount per serving)

Calories: 453
Protein: 44 gm
Fat: 18 gm
Saturated fat: 8 gm
Cholesterol: 131 mg
Carbohydrates: 32 gm
Fiber: 4 gm
Sodium: 623 mg

Source: adapted from Traeger and various sources online

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Basque Pork Pasta

Summer officially ends tomorrow. It’s still pretty warm at my house, and my garden is still going crazy. Tomatoes out my ears. In a good way.

However, I was looking for a dinner that had tomatoes, but didn’t scream “trying to get rid of a counter full of tomatoes”. Enter this pasta dish. It was perfect for a warm late summer/early fall evening with lots of bright flavors. Enjoy!

Basque Pork Pasta (Serves 4-6)

Basque Pork Pasta

2 pork loin chops, cut into bite size pieces
2 tablespoons butter
2 tablespoons olive oil
6 cloves garlic, minced
¼ teaspoon Italian seasoning
½ cup parmesan
1 head broccoli, chopped into florets
8 ounces whole wheat spaghetti
8 ounces vegetable spaghetti
1 lemon, zested
juice of 1 lemon
2 tomatoes, diced

1. In a large pot of boiling water, cook pasta according to package directions, without oil or salt. Add broccoli for last 3 minutes of cooking. Drain well.

2. Meanwhile, heat butter and oil in a large skillet over medium-high heat. Add pork, garlic, italian seasoning, and lemon zest. Cook 7-10 minutes, or until pork is cooked through. Deglaze pan with lemon juice.

3. Add pork mixture to pasta and broccoli. Toss with parmesan and tomatoes.

Nutrient Analysis (Amount per serving):

Calories: 748
Protein: 44 gm
Fat: 23 gm
Saturated Fat: 8 gm
Cholesterol: 88 mg
Carbohydrates: 67 gm
Fiber: 10 gm
Sodium: 227 mg

Recipe notes: If you can’t find a vegetable spaghetti, you could use all whole wheat. My mom made a similar dish to this growing up and always used spinach linguine.

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End of Summer Pizza

Summer is over, or at least it seems to be now that Labor Day has come and gone. However, my garden is just starting to come into it’s own with tomatoes and zucchini. Anyone else?

I saw this trick of shredding zucchini in with cheese on smitten kitchen awhile ago. I loved it in the original grilled cheese sandwich, and I have taken to trying it in other “cheesy” foods like quesadillas. Pizza seemed like a no brainer.

Full disclosure: I thought this was delicious. It tasted fresh and just like late summer/early fall. My kids definitely picked out all the zucchini they could. BUT, I have tried the zucchini/cheese trick with older kids (8 years old) and they liked it; even the kids who said they hated vegetables generally.

End of Summer Pizza (Serves 4)

(Sorry, I was too busy eating to take a picture. Oops!)

½ recipe pizza dough
½ cup marinara sauce
1 zucchini, shredded
1 cup shredded part skim mozzarella cheese
2 large tomatoes, coarsely chopped
1/4 cup basil, chopped or torn into large pieces

1. Heat oven to 400. Prepare pizza dough through parbake.
2. Spread sauce over dough.
3. Squeeze zucchini between towels to remove much of the moisture. Toss the zucchini with the cheese. Sprinkle over the pizza. Top with tomatoes.
4. Bake for 12-15 minutes or until desired doneness. Finish with basil before serving.

Nutritional Information (amount per serving):

Calories: 147
Protein: 9 gm
Fat: 7 gm
Saturated Fat: 3 gm
Cholesterol: 18 mg
Carbohydrates: 13 gm
Fiber: 3 gm
Sodium: 246 mg

Notes: I’m writing the recipe here for one large pizza. For a quick dinner, we actually ate this on naan breads, which was great. English muffins would also work. Sometimes fun “dough” makes it more interesting to kids, too.

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Favorite Tomato Soup

Growing up, I don’t think my mom ever made tomato soup. I don’t remember ever seeing cans of it in the house even. I was on the fence on tomatoes as a kid, so I never felt neglected. It wasn’t until college that I even tried tomato soup with a grilled cheese. A great combination that hits the spot, although it still probably isn’t my favorite soup ever. My husband on the other hand, it is one of his favorites.

This recipe is everything great soup recipe should be. One pot. Minimal effort of chopping. Doesn’t require hours of simmering. Makes a ton to freeze for later. And it’s good for you. With four new inches of snow at my house, this plus grilled cheese will hit the spot.

Enjoy!

Favorite Tomato Soup (Serves at least 12)

Favorite Tomato Soup

2 tablespoons olive oil
2 yellow onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup carrots, chopped
5 cans no-salt added diced tomatoes, undrained
8 cups tomato juice
2 bay leaves
2 teaspoons dried thyme
2 teaspoons dried basil
4 cups low sodium chicken broth
½ – 1 teaspoon black pepper (to taste)
1 ½ cups fat free half and half

1. Heat olive oil in LARGE stockpot over medium heat (this recipe fills my 8 quart stockpot). Saute onion, celery, and carrots for 3-5 minutes, until begins to soften. Add garlic and cook for 1 more minutes. Add in remaining ingredients. Stir.

2. Bring to a boil and simmer for 30 minutes, stirring occasionally. Remove bay leaves. Puree or blend. Over low heat, add 1 ½ cups fat free half and half. Heat on low until warmed through.

Nutritional Information (Amount per serving):

Calories: 96
Protein: 4 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Carbohydrates: 15 g
Fiber: 3 g
Sodium: 649 mg

Recipe notes: I use an immersion blender, so my soup stays hot while I’m blending. The half and half doesn’t cool it down enough that it needs any warming time. If you are using a regular blender or food processor, you would need to let the soup cool a bit to blend it, then reheat it with the half and half. Whole milk or evaporated skim milk also work instead of half and half. You could make this recipe smaller, but I just like to use up a whole container of tomato juice.

Source: adapted from my college dietetic’s cookbook

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Black-eyed Pea Salsa

My mom’s family is from the South. According to her, you always eat black-eyed peas on New Year’s for luck in the upcoming year. More black-eyed peas meant more luck. That was the only time of year we ever ate these beans (why they are named peas, I don’t know), and I distinctly remember hating them. The only part I liked was trying to steal one or two of the okra my mom would cook in the beans.

But for some reason, it is stuck in my mind that you eat black-eyed peas on New Year’s. Last year, I found this salsa and really liked it. It’s really tasty, different enough to be interesting but not weird, and really fast to throw together. I was done within 15 minutes, including “help” from my lovely small assistants. And I think there might be something to what my mom said. I ate a lot of this salsa last New Year’s, and it was a pretty great year. Lots of things went my way. If you are looking to have a good 2016, you might want to throw some black-eyed peas in your mix!

Enjoy!

Black-eyed Pea Salsa (Serves 8)

Black-eyed Pea Salsa

1 (15 ounce) can black-eyed peas, rinsed well and drained
5 roma tomatoes, chopped
½ jalapeno, diced small (seeds and membranes removed per preference)
⅓ medium red onion, diced
1 clove garlic, minced
⅓ cup chopped fresh cilantro
1-2 tablespoons lime juice

1. Combine all ingredients in a medium bowl. Stir to distribute evenly. Refrigerate if not serving immediately.

Nutritional Information (Amount per serving):

Calories: 45
Protein: 3 g
Fat: less than 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Carbohydrates: 9 g
Fiber: 2 g
Sodium: 135 mg

Recipe notes: You can use any tomato you like. I just like a ratio of equal parts tomato to beans, so add tomato until you get there. This is basically a recipe for pico de gallo with some black-eyed peas thrown in. You can adjust any ingredient to you preferred level. I have been a bit skimpy on the red onion, because I find them quite strong when raw. The original recipe called for a poblano pepper. It was yummy when I did that, but either pepper works well. You might want a pinch of salt. Just depends on how well you rinse the black-eyed peas, since there is a lot of salt in the can liquid.

Source: adapted from Cooking Light

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Roasted Tomato Risotto

My family always had a garden growing up. Tomatoes were one of the few vegetables we grew well. I’ll admit, I haven’t always loved tomatoes. For the most part, raw tomatoes aren’t my thing, unless it is in something. Cooked is a different story. This risotto is a great way to use enjoy all of the awesome tomatoes in season right now.

Roasted Tomato Risotto (Serves 3-4)

Roasted Tomato Risotto

8 medium tomatoes, diced
1 tablespoon olive oil
½ teaspoon dried thyme
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
5 cups low sodium chicken stock
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
¼ cup grated parmesan cheese
¼ cup chopped fresh basil

1. Preheat the oven to 350. Line a rimmed baking sheet with foil.

2. Toss the tomatoes with 1 tablespoon olive oil, thyme, salt, pepper, and garlic powder. Arrange in a single layer on baking sheet. Roast for 35 minutes. Set aside.

3. Heat stock until boiling. Reduce heat to a low simmer.

4. Puree ½ of the roasted tomatoes in a food processor.

5. Heat remaining olive oil in a large saucepan. Add onion, saute for 3-5 minutes, until beginning to soften. Add garlic; saute for 1 minute until fragrant. Add rice. Cook, stirring for 1 minute. Add ½ cup of stock; stir to scrape up any brown bits off the pan. When stock is mostly evaporated, stir in 1 cup of stock and the pureed tomatoes. Stir frequently. When it is almost evaporated, add another ½ cup. Continue stirring and adding stock as it evaporates until stock no longer evaporates and rice is tender.

6. Stir in the parmesan, basil, and remaining roasted tomatoes.

Nutritional Information (Amount per serving):

Calories: 341
Protein: 12 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 6 mg
Carbohydrates: 54 g
Fiber: 3 g
Sodium: 362 mg

Recipe Source: adapted from Drizzle and Drip

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Better Green Bean Salad

Every summer, my dad’s work would have a company picnic. For years, it was a mostly potluck affair at a big park. And my dad ALWAYS made three bean salad to take. It was the only time my family ever made that salad. And I ALWAYS refused to eat any of it. Even since then, I usually see recipes for bean salad and run away.

However, I needed a veggie salad for a cookout recently and stumbled on this recipe. If you are still on the hunt for something different to round out your Fourth of July celebration, this is it. Easy to prepare whether you are hosting or just bringing a side. Simple, delicious flavors that surprise you. Enjoy!

Better Green Bean Salad (Makes 6-8 servings)

Better Green Bean Salad

½ lb green beans, trimmed and chopped into bite size pieces
1-2 yellow crookneck squash, sliced lengthwise
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon honey
½ tablespoon dijon mustard
½ teaspoon dried herbs – savory blend or italian seasoning
2 large tomatoes, chopped
2 tablespoons thinly sliced fresh basil

1. Place green beans on a piece of foil. Lightly coat green beans and squash with ½ tablespoon olive oil, salt, and black pepper.

2. Preheat grill to medium-high heat. Place foil with green beans and squash on the grill. Cook, covered, until green beans are beginning to soften and squash has lightly charred on both sides (flip the squash after about 3-5 minutes). Remove from heat. Let cool. Chop squash into bite size pieces.

3. In a large bowl, mix together vinegar, remaining olive oil, honey, mustard, and dried herbs. Add green beans, squash, tomatoes, and fresh basil to the bowl. Gently toss. Can serve immediately or chilled.

Nutritional Information (Amount per serving):

Calories: 67
Protein: 2 g
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 8 g
Fiber: 2g
Sodium: 117 mg

Recipe Notes: I only used one squash and it was on the smaller side. It could have used more, so I’d go for 1 big squash or 2 small ones. If you aren’t already grilling, you could either sauté the green beans and squash in a skillet or blanche them until just cooked in some boiling water. The goal is tender but not mushy vegetables. I like the “grilled” taste, though. This can be made a few hours in advance. However, the tomatoes especially get mushy the longer it sits. You could mix everything together except the tomatoes and basil well ahead of time, then add in the tomatoes and basil just before serving.

Source: adapted from Cuisine at Home

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