GREEN TOMATO VERDE WITH BRAISED CHICKEN AND GREEN TOMATO SALSA
In the fall, when the frost is threatening to make off with your last not-yet-ripe tomatoes, pick them like mad, then make this riff on pork chile verde. It's a great Sunday supper dish, chunky and stewlike and brimming with Swiss chard or whatever other fall greens you have on hand. You can serve this over rice or slurp it straight up as a stew. Shred the chicken, and the leftovers make a great enchilada filling. If you luck into a bumper crop of end-of-season green tomatoes, freeze them, 2 1/2 pounds to a bag, so they're ready to roll for green tomato verde throughout the winter. Vary the spiciness by reducing or increasing the amount of roasted chile peppers.
Provided by Scott Daigre, Jenn Garbee
Categories Cookstr Recipes
Number Of Ingredients 15
Steps:
- In a blender or food processor, puree 1 large tomato, roasted peppers, cilantro, and 1 cup of water. Set aside.
- Sprinkle the chicken generously with salt and black pepper. Heat the oil over medium-high heat in a large Dutch oven or heavy-bottomed stockpot. Add half the chicken and sauté on both sides, flipping once, until lightly browned, about 3 minutes per side. Transfer the chicken to a bowl and repeat with the remaining chicken. Set aside.
- Add the onion to the pot and sauté until just beginning to brown, about 4 minutes. Add the cumin and oregano, stir for 30 seconds, then add the puréed tomato-pepper mixture, scraping up any brown bits on the bottom of the pan. Add the remaining chopped tomatoes, garlic, salt, and black pepper. Return the chicken and any accumulated juices to the pot (push the chicken down into the sauce so it is well covered).
- Cover the pot and simmer until the chicken is tender, about 30 minutes. Add the greens and cook until just tender, about 5 minutes. Season with additional salt and black pepper to taste.
- To serve, place one chicken thigh in each serving dish with rice, if desired. Spoon the chile verde sauce over the chicken and serve with the green tomato salsa, sour cream, and reserved cilantro leaves.
BELL PEPPER, TOMATO, AND POTATO INDIAN CURRY
This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!
Provided by Arpita
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
- Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
- Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 50.7 g, Fat 12.4 g, Fiber 9.2 g, Protein 8.1 g, SaturatedFat 1.9 g, Sodium 108 mg, Sugar 8.7 g
GREEN PEPPER TOMATO SALAD
My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GREEN PEPPER AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
LAMB AND TOMATO CURRY
From Vij's in Vancouver. Adjust the quantity of cayenne in this recipe according to how much "heat" you prefer. As with most spicy casseroles, the flavours of this curry will improve on standing, but add the fresh coriander just before serving. If cumin seeds are unavailable, substitute an additional 1 tsp. (5 mL) ground cumin. This was one of Mean Chefs recipes which I was lucky enough to adopt, have made it as stated and it is delicious!
Provided by Evie3234
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 2 tbsp canola oil in a large heavy saucepan over medium-high heat.
- Cook lamb, in batches, for 3 to 5 minutes, until browned on all sides.
- With a slotted spoon, remove lamb to a plate as each batch browns, and add more oil to the saucepan as necessary.
- Wipe out the saucepan with paper towels and Melt 2 tablespoons butter in the same saucepan over low heat.
- Add cumin seeds and cook, stirring, for 1 minute, until seeds start to sizzle (omit this step if substituting ground cumin).
- Add garlic and ginger, then cook, stirring for 1 minute, until garlic is softened.
- Add onions, increase heat to medium-low, then cook, stirring for 7 to 10 minutes until onions are golden brown.
- Add remaining butter, then stir in ground coriander, ground cumin, turmeric, cayenne, cloves and cinnamon.
- Increase the heat to medium, then cook, stirring often, for 5 minutes, until butter starts to separate from the spice mixture.
- If spices start to stick to the bottom of the saucepan, add more butter or lower the heat slightly.
- Stir in yogurt, then cook, stirring often, for 3 to 4 minutes, until butter starts to separate again.
- Stir in tomatoes, water and salt, adding a little more water if the fresh tomatoes are not very juicy (at this stage the curry should be the consistency of thick soup).
- Return lamb to the saucepan, then bring curry to a boil over medium heat.
- Reduce heat to low, then simmer, covered, for about 1 hour.
- Remove lid and cook over medium-low heat, stirring occasionally, for 30 to 45 minutes, until juices have thickened slightly and lamb is tender.
- Just before serving, adjust seasoning to taste and stir in fresh coriander.
Nutrition Facts : Calories 952.7, Fat 78.1, SaturatedFat 30.8, Cholesterol 201.8, Sodium 854.4, Carbohydrate 21.3, Fiber 5, Sugar 10.3, Protein 43.7
SAUTEED PEPPERS AND TOMATOES
Provided by Marialisa Calta
Categories easy, weekday, side dish
Time 30m
Yield Four servings
Number Of Ingredients 5
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.
- Add the tomatoes and, if using canned tomatoes, about 1/2 cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 579 milligrams, Sugar 6 grams
GREEN PEPPER AND TOMATO CURRY
Make and share this Green Pepper and Tomato Curry recipe from Food.com.
Provided by Tulip-Fairy
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Peel the tomatoes if you can be bothered- I dont as I think they add a little extra flavour!
- Cut the green pepper and tomatoes into large chunks- peppers about 1 inch squares and tomatoes into quarters.
- Or open tin if cheating!
- Heat the oil in a wide pan and add the cumin seeds.
- Stir about, then add the green pepper and sauté for 2-3 minutes.
- Add the tomatoes and cook, stirring, for 5 minutes, mashing them down as they soften.
- Add the salt, chilli powder, turmeric, garam masala and brown sugar.
- Stir well, then simmer, covered, for 7 minutes, or until the pepper are cooked to your liking.
- Best served at once.
Nutrition Facts : Calories 290, Fat 13.7, SaturatedFat 2.3, Sodium 1533.4, Carbohydrate 50.1, Fiber 29.6, Sugar 13.7, Protein 12.4
CURRIED PORK AND GREEN TOMATOES
When the tomatoes are green in the garden, my husband and sons are thrilled to know this dish will appear on several weekly menus. I've passed the recipe on more times than I can count.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a medium skillet, saute onion in butter. Add tomatoes; cover and simmer for 10-12 minutes or until tender. Combine flour, curry, salt, pepper, sugar and, if desired, cardamom; slowly stir into tomatoes. Add broth and pork; simmer, uncovered, until sauce thickens, 3-5 minutes. Serve over rice.
Nutrition Facts : Calories 275 calories, Fat 13g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 879mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
GREEN TOMATO AND BELL PEPPER DELIGHT
Delicious, fresh and tasty! Serve as a side dish or top it on a baked potato or some rice.
Provided by GEORGIANA HOFFMAN
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 15.6 g, Fat 6.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 399.3 mg, Sugar 1.6 g
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