Main Dishes

[Zana]

Broiled Shrimp with Feta, Orzo & Tomatoes

Tomatoes add bright color and sweet flavor to this pasta and shrimp dish. If you don’t have feta you can top the shrimp with grated Parmesan or pecorino, or leave them bare.

I’m a crispy kinda girl, so I always pat my shrimp dry with a paper towel before broiling or pan-searing so they brown better. Buy whatever size shrimp is on sale—if using smaller shrimp, just shave the cooking time by a few minutes so you don’t overcook them. And if you don’t have feta, don’t stress it—you can top the shrimp with grated Parmesan or pecorino, or leave them bare.
Dollars to Donuts: Comfort Food and Kitchen Wisdom from Route 66's Landmark Rock Cafe by Dawn Welch and Raquel Pelzel (Rodale Books); copyright 2009


Ingredients
1 pound medium IQF shrimp, peeled and deveined, thawed 1 1/4 cups orzo pasta
5 tablespoons olive oil One 28-ounce can diced tomatoes, drained
3 garlic cloves, finely minced or pressed through a garlic press 1/2 teaspoon dried basil or oregano
2 1/2 teaspoons salt 1/4 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper 3/4 cup feta cheese, crumbled
Yield: 4 Servings

Directions
Prep: 15 min Total: 45 min
1
Pat the shrimp dry with paper towels. Stir together 1 tablespoon olive oil, about one-third of the garlic, 1⁄4 teaspoon of the salt, and a pinch of black pepper in a bowl. Mix in the shrimp and marinate for 10 minutes.
2
Stir 2 teaspoons of the salt into a large pot of water and bring to a boil over high heat. Add the orzo and cook until al dente, then drain. Toss with 1 tablespoon olive oil and set aside.
3
Adjust an oven rack to the upper- most position (the rack should be about 3" from the broiler) and heat the broiler to high. Meanwhile, place the tomatoes on a rimmed baking sheet. Drizzle with 11⁄2 tablespoons olive oil and add the remaining garlic, the basil or oregano, the red-pepper flakes, the remaining 1⁄4 teaspoon salt, and black pepper to taste. Stir to combine, and then spread the mixture out in an even layer. Scatter the shrimp over the tomatoes in a single layer. Broil until the edges of the shrimp are beginning to brown and the shrimp are opaque throughout, 5 to 6 minutes, rotating the pan halfway through.
4
Divide the orzo among four bowls. Stir the shrimp into the tomatoes and spoon the mixture over each serving of orzo. Sprinkle with feta, drizzle with the remaining 11⁄2 tablespoons olive oil, and serve.

[Zana]

Quick Chicken Cacciatore

Have dinner on the table in twenty minutes with the speedy version of this classic chicken and tomato dish.

Ingredients
4 boneless skinless chicken breast cut into 1-inch strips
1 teaspoon parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 16-ounce can peeled tomatoes
1 8-ounce can tomato sauce
1 large green pepper chopped
1/2 cup chopped celery
1 chopped medium onion
1 cup sliced mushrooms
2 teaspoons dried oregano
1 teaspoon dried basil

Yield: 4 Servings

Directions

Prep: 20 min Total:

1
Spray skillet with nonstick spray
2
Preheat pan over heat
3
Add chicken, and cook, stirring, for 3-5 minutes, or until no longer pink
4
Reduce heat
5
Add tomatoes and their juice, tomato sauce, green pepper, celery, onion, mushrooms, oregano, basil, parsley and salt
6
Bring to boil; reduce heat and simmer, covered for 10 minutes
7
Serve over rice, pasta or potato.

[Zana]

Baked Chicken with Onion, Garlic and Tomatoes

This dish is started on the stove and finished in the oven, giving it rich, slow-cooked flavor. Serve with a simple side of rice or spaghetti with garlic and olive oil.

from The Illustrated Quick Cook

Ingredients
8 chicken pieces, skin on, about 1¾ lb (800 g) total
1 tbsp flour
2 tbsp olive oil
6 bacon slices, chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
3 celery ribs, finely chopped
3 carrots, finely chopped
½ cup dry white wine
1 x 14 oz (400 g) can diced tomatoes, with juices
1¼ cups hot vegetable or chicken stock
sea salt and freshly ground black pepper

Yield: 4 Servings

Directions

Prep: 5 min Total: 15 min (Quick)
1
Preheat the oven to 400 F (200 C). Season the chicken well with salt and pepper, then dust with the flour.

2
Heat 1 tablespoon of the oil in a large cast iron or other flameproof casserole over high heat. Add the chicken pieces, skin-side down, along with the bacon, and cook the chicken for 10-15 minutes, turning once, until golden. Remove the chicken and bacon from the pan with a slotted spoon, and set aside.

3
Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of sea salt. Cook for 5 minutes until soft, then add the garlic, celery, and carrots. Cook for 5-6 minutes longer, until soft.

4
Increase the heat to high once again and add the wine. Let bubble for a few minutes until the smell of alcohol evaporates. Add the tomatoes and their juices and pour in the stock. Boil gently for a few minutes more, stirring frequently. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Spoon the tomato sauce over the chicken, cover, and transfer to the oven to cook for about 1 hour. Add more stock or if it appears dry. Serve with creamy mashed potatoes.

[Zana]

Strip Steaks with Tomato-Mint Salsa

Strip steaks are an ideal weeknight meal — they cook in minutes, and each steak serves one person. This summery tomato-mint salsa adds bright freshness and a little heat thanks to the jalapeno.

Ingredients
2 tablespoons canola oil
4 strip steaks, about 1/2-inch thick
Salt and pepper
2 pints cherry tomatoes, halved
2 garlic cloves, minced
2 tablespoons minced jalapeno (or to taste)
4 scallions, chopped
1/4 cup chopped mint
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
Pepper to taste

Yield: 4 Servings

Directions

Total: 30 min (Quick)

1
In a large frying pan over medium-high, heat the canola oil. Salt and pepper both sides of each steak. Saute steaks until brown and cooked medium-rare, about 3 minutes on each side, depending on the steaks' thickness. If the pan isn't large enough to comfortably hold all four steaks, saute them in batches, holding the cooked steaks in a 250-degree oven until ready to serve.

2
To prepare the salsa, in a large bowl stir together the remaining ingredients. Taste for seasoning, adding salt or pepper if necessary.

3
Top the steaks with the salsa and serve.

[Zana]

Mini Pork Meatballs in Spiced Tomato Sauce

Serve these savory little meatballs as an appetizer or main course with lots of bread for soaking up the delicious, chunky sauce.

from The Illustrated Quick Cook

Ingredients
10 oz (300 g) ground pork
1 small onion, finely chopped
1 tsp capers, drained and finely chopped
2 tsp black olives, finely chopped
1 tbsp all-purpose flour
1 large egg, lightly beaten
sea salt and freshly ground black pepper
4 tbsp olive oil
2 cups Fresh Tomatoes, diced or 14 oz (400 g) can diced tomatoes, with juices
2 garlic cloves, finely chopped
1 tsp paprika

Yield: 4 Servings

Directions
Prep: 30 min Total: 60 min
1
Preheat the oven to 400 F (200 C). Combine the pork, onion, capers, olives, and flour in a bowl, add the egg, and season with salt and pepper. Using your hands, mix thoroughly, then form into 12-15¾ in (2cm) balls.
2
Heat the oil in a frying pan and cook the meatballs for 8-10 minutes, until golden brown. Drain, transfer to a baking dish, and set aside.
3
Combine the tomatoes, garlic, and paprika in a saucepan, season with salt and pepper, then cook over medium heat for 10 minutes, stirring occasionally. Pour the tomato sauce over the meatballs and bake for 20 minutes until bubbly-hot. Serve hot.

[Zana]

Pork Chops with Sweet Tomato Relish and Blue Potatoes

Grill some juicy pork chops and serve them with a tangy tomato relish sweetened with a balsamic reduction, honey and sun-dried tomatoes, spiked with a pinch of cayenne. Savory rosemary potatoes round out this delicious dish.

Ingredients
6 center-cut pork chops, cleaned and dried Salt and black pepper
2 1/2 to 3 pounds baby blue potatoes, scrubbed and cut into 1-inch halves and quarters, for the roasted potatoes
1 bulb fennel, top removed, cored and cut into wedges (optional), for the roasted potatoes
1/4 cup olive oil, for the roasted potatoes
1 tablespoon dried rosemary, for the roasted potatoes
Salt and black pepper, for the roasted potatoes
Tomato Relish:
1 tablespoon plus 1/4 cup olive oil, divided, for the sweet tomato relish
1 large clove garlic, minced, for the sweet tomato relish
1/3 cup red onion, finely diced, for the sweet tomato relish
4 medium ripe tomatoes, chopped, for the sweet tomato relish
1/4 cup sun-dried tomatoes, chopped, for the sweet tomato relish
2 to 3 tablespoons cilantro, chopped, for the sweet tomato relish
2 tablespoons balsamic glaze or reduction, for the sweet tomato relish
1 tablespoon honey, for the sweet tomato relish
1 teaspoon lemon, for the sweet tomato relish
1/4 teaspoon cayenne, for the sweet tomato relish
Salt, for the sweet tomato relish
Black pepper, for the sweet tomato relish

Yield: 6 Servings

Directions
Prep: 25 min Total: More than 60 min

1
 Preheat oven to 375 degrees F. Place potatoes and fennel in a 9x12-inch baking dish. Toss with olive oil, rosemary, and salt and black pepper to taste. Bake for about 1 hour or until potatoes are fork tender.

2
 While potatoes are roasting, make tomato relish. In a heated saucepan, add 1 tablespoon of olive oil. Once oil is hot, add garlic. Cook for about 1 minute over medium heat. Add onions and cook for another 2 to 3 minutes. Add tomatoes and cook on high heat 10 to 12 minutes, stirring frequently, until most of the liquid is gone. In the last few minutes of cooking, stir in sun-dried tomatoes.

3
 Remove from heat. Incorporate the remaining relish ingredients. Season with salt and pepper to taste. Set aside.

4
 When potatoes have about 15 to 20 minutes left to go, heat gas grill to medium-high. (You can also use a grill pan and cook pork chops in batches. In that case, start cooking chops sooner.) Season chops with salt and pepper. Oil the grill. Place meat over direct heat, cover and cook for about 6 to 7 minutes total, turning over once. Remove from grill and let rest for 5 to 10 minutes. Chops should be slightly pink in the center.

5
 Plate pork chops and spoon sweet tomato relish on top. Serve with a side of roasted potatoes.

[Zana]

Cod with Tomato Cream Sauce

http://www.eatingwell.com/recipes/.html_34
From EatingWell: January/February 2010
This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.
4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients
1-1 1/4 pounds Pacific cod (see Note) or tilapia fillets, cut into 4 pieces
3 teaspoons chopped fresh thyme, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
3/4 cup white wine
1 14-ounce can diced tomatoes
1/4 cup heavy cream or half-and-half
1/2 teaspoon cornstarch

Preparation
Season fish with 1 teaspoon thyme, 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add shallot, garlic and 1 teaspoon thyme; cook, stirring, until beginning to soften, about 1 minute. Add wine, tomatoes and the fish to the pan; bring to a simmer. Cover and cook until the fish is cooked through, 4 to 6 minutes. Transfer the fish to a large plate; keep warm.
Whisk cream and cornstarch in a small bowl. Add to the pan, along with the remaining 1 teaspoon thyme and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Divide the fish and sauce among 4 shallow bowls.

Nutrition
Per serving : 227 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 57 mg Cholesterol; 7 g Carbohydrates; 19 g Protein; 1 g Fiber; 513 mg Sodium; 660 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 1/2 lean meat, 1 fat
Tips & Notes
Ingredient note: Pacific cod, aka Alaska cod, is sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (seafoodwatch.org).

[Zana]

Salsa-Roasted Salmon

Get a dose of brain-boosting omega-3 tonight with this recipe for salsa-roasted salmon. Thick filets of the oily fish bring essential, healthy fats to your body — and incredible flavor to your taste buds. A simple puree of veggies (which you probably already have on hand) makes a homemade salsa that gives this fish a kick. Try new potatoes, asparagus or zucchini for the perfect seasonal sides.

Fire up the food processor, add a few simple ingredients, and you’ve got a vibrant-tasting salsa in minutes. Other fish and even chicken or turkey could stand in for the salmon—adjust the roasting time accordingly.


INGREDIENTS
1 medium plum tomato, roughly chopped
1/2 small onion, roughly chopped
1 clove garlic, peeled and quartered
1 small jalapeno pepper, seeded and roughly chopped
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2-3 dashes hot sauce
8 ounces center-cut salmon fillet, skinned and cut into 2 portions

Yield: 2 Servings

DIRECTIONS
Prep: 10 min Total:
1
Preheat oven to 400°F.
2
Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform.
3.Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes. 


To Make Ahead: The salsa (Step 2) will keep, covered, in the refrigerator for up to 1 day.


nutritional information
Calories: 229
Fiber: 1 g
Fat: 13 g Saturated Fat: 3 g
Carbohydrates: 4 g
Protein: 23 g
Sodium: 376 mg
Cholesterol: 0.067 g
Potassium: 548 mg

Nutrition Bonus:
Selenium (60% daily value), Vitamin C (20% dv), Potassium (16% dv), Vitamin A (15% dv).


iVillage Food

[Zana]

Ropa Vieja

INGREDIENTS
4 pounds smoked, pulled pork butt
8 large tomatoes, charred and chopped
2 medium onions - chopped
3 tablespoons oil
8 cloves garlic - minced
1 1/2 cups ketchup
2 cups canned jalapeno peppers - chopped
2 bay leaves
2 tablespoons cider vinegar
2 green peppers -sliced thin
1 cup pork drippings
2 tablespoons juice from canned jalapenos
1/4 teaspoon garlic salt
2 teaspoons salt

DIRECTIONS
• Sauté onion, garlic and green peppers until soft.
• Add the rest of the ingredients except the meat.
• Bring to boil.
• Add meat and simmer 1 hour.
• Serve with yellow rice and tortillas.

Zana’s Note:
I’ve been known to kick up the heat a few notches and use hotter peppers than jalapenos. And I like using a variety of colourful tomatoes with this dish.

[Zana]

Angry Pork Tenderloin - Caribbean

INGREDIENTS
4 dried Chipotle chilies
12 Cloves garlic
3 shallot, peeled
1 Tablespoon ground allspice
5 cloves
1/2 Cup malt vinegar
1/2 Cup orange juice
1/4Cup lime juice
1/4 Cup brown sugar
1 teaspoon fresh
ground black pepper
1 1/2 Cups olive oil
2 pork tenderloin

DIRECTIONS
• If using dried Chipotle, cover with hot water and allow to sit for 15 minutes to soften. Remove the stems.
• Place all ingredients except the olive oil and the tenderloins in a blender or food processor and puree, slowly drizzling in the oil.
• Marinate the meat in this mixture for at least an hour.
• Grill the tenderloins over medium-high heat or bake in a 400F oven for about 8 minutes, turning every 2 minutes.
• Slice the tenderloins into ½ inch pieces and serve with black beans, rice, salsa, and tortillas.

[Zana]

Strapatsatha - Zucchini & Tomato Scramble

Source : Nancy Gaifyllia, former About.com Guide to Greek Food
In Greek: ???????????, pronounced strah-paht-SAH-thah
The word strapatsatha is used for all types of scrambled eggs, and this combination of zucchini and tomato is a wonderful combination of tastes. Serve for breakfast, brunch, and a light meal.

Ingredients:
3 pounds of small zucchini
3/4 pounds of ripe tomatoes, puréed
5 eggs
1/2 cup of olive oil
1/2 tablespoon of salt
1/2 teaspoon of pepper

Preparation:
• Trim zucchini stems and cut into very thin rounds.
• Place in a large strainer or colander, season with salt, and shake to distribute.
• In a deep medium frying pan, heat oil over high heat.
• Add zucchini, cover, and cook until the zucchini are soft (15-20 minutes), stirring occasionally .
• Add tomatoes.
• When boil is reached, reduce heat to medium and cook until excess liquid evaporates (about 10 minutes), stirring occasionally.
• Beat the eggs to a froth and pour over the vegetables.
• Using a wooden spoon, gently push the mixture around until the eggs are evenly distributed.
• Cook 5 minutes or until most of the liquid is absorbed, stirring gently.

Yield: serves 4-5

[Zana]

Zucchini, Lemon and Herb Tagine 


Zucchini has one of the longest growing seasons of all vegetables. If you’re overwhelmed by your garden bounty and looking for a recipe that reignites excitement for this prolific summer squash, try this tagine tonight. Spices like cinnamon and harissa, traditional to this North African dish, put zucchini in a new light. Serve the savory dish over fluffy couscous, and then share the recipe—and your extra zucs—with friends.

The Illustrated Quick Cook


INGREDIENTS
2 tbsp olive oil
2 red onions, finely chopped
sea salt and freshly ground black pepper
4 garlic cloves, finely chopped
pinch of fennel seeds
pinch of ground cinnamon
2-3 tsp harissa (or to taste)
4 preserved lemons, halved, pith removed, and halved again
28 oz (800 g) can whole tomatoes, chopped or about 8 large tomatoes, chopped
1 head broccoli, broken into florets
6 zucchini, sliced
juice of 1 lemon
handful of fresh dill, finely chopped
14 oz (400 g) couscous
handful of flat-leaf parsley, finely chopped
harissa and lemon wedges, to serve


Yield: 8 Servings

DIRECTIONS
Prep: 25 min Total: More than 60 min

1
Heat half the oil in a large heavy-based pan, add the onions, and cook over low heat for 5 minutes, or until soft. Season. Stir in the garlic, fennel seeds, cinnamon, harissa, and lemons.

2
Add the tomatoes and stir well, crushing them with the back of a wooden spoon. Bring to a boil, then reduce to a simmer and cook over low heat for 30-40 minutes, or until the fennel is soft. If the sauce starts to dry out, add a little hot water.

3
Meanwhile, cook the broccoli in a pan of boiling salted water for 3-5 minutes or until tender, then drain and refresh in cold water. Drain again and set aside. Heat the rest of the oil in the frying pan, add the zucchini, and season with sea salt and freshly ground black pepper. Cook over low heat, stirring frequently, for 5 minutes, or until the zucchini start to color a little. Add a squeeze of lemon and stir in the dill.

4
Meanwhile, put the couscous in a large bowl and pour in just enough boiling water to cover it. Set aside for 10 minutes, then fluff with a fork and season with sea salt and freshly ground black pepper. Add the broccoli and zucchini to the sauce and stir in the parsley. Serve with the couscous, lemon wedges, and harissa.

[Zana]

Egg Salad Stuffed Tomatoes

5 hard cooked eggs, peeled and chopped
1/4 cup light mayonnaise OR Miracle Whip salad dressing
2 TB finely chopped green onion or chives
2 TB plain yogurt or light sour cream
1/2 tsp. curry powder
1/4 tsp. salt
Pinch of ground black pepper
6 tomatoes, each about 2" in diameter*

• Using egg slicer or knife, cut eggs into small pieces; place in bowl.

• Add mayonnaise, onion, yogurt, curry powder, salt and pepper; mix just until combined.

• Remove core from each tomato; cut in half crosswise. Scoop out pulp and seeds.

• To serve, spoon filling into tomatoes.

To Make-ahead: Pack tomatoes in single layer, cut side down, in paper towel-lined container.
Spoon filling into separate airtight container. Refrigerate until cold or for up to 8 hours.)

*Tip: Instead of cutting tomatoes in half, you can cut off top quarter.

Makes: 12 pieces.

Nutrition Information
Nutrients per piece:
Calories 59
Protein 3 g
Carbs 3 g
Fat 4 g.

[Zana]

Smoky Chipotle Meat Loaf

Serves 8

1/3 cup barbecue sauce
2 canned chipotle chilies, seeded
1 tablespoon adobo sauce (from canned chilies)
2 large eggs
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 small onion, finely minced
1 1/2 pounds lean ground beef
1 cup quick-cooking oats
3 tablespoons ketchup

1. Preheat oven to 350°F. Mist a 9-by-5-inch loaf pan with cooking spray.

2. Combine barbecue sauce, chipotles, adobo sauce, eggs, Worcestershire sauce, salt and pepper in a food processor and process until smooth. Transfer to a large bowl and add garlic, onion, beef and oats. Mix gently but thoroughly with your hands. Lightly pack mixture into loaf pan.

3. Bake for 45 minutes. Carefully spread ketchup on top and bake for 10 minutes longer, or until an instant-read thermometer inserted into center reaches 160ºF.

Let stand for 5 to 10 minutes before slicing.

All You
AUGUST 2011

[Zana]

CREOLE TOMATO CASSEROLE

3 tablespoons vegetable oil
2 cups chopped onions
1 bunch green onions, chopped
1 cup chopped bell peppers
1 cup chopped celery
2 cloves garlic, minced
1 pound ground beef
6 Creole tomatoes, peeled, seeded and chopped
1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil
1 cup fine bread crumbs
6 tablespoons butter, melted
1/4 cup grated Parmesan cheese

• In a large heavy pot, heat the oil over medium heat.
• Add the onions, green onions, bell pepper, celery and garlic.
• Saute for about five minutes, or until the vegetables are soft.
• Add the ground beef and cook, stirring often, until brown.
• Add the tomatoes, salt, cayenne, oregano and basil.
• Cook, uncovered, over medium-low fire, stirring occasionally, for one hour.
• Preheat the oven to 350º F.
• Pour the mixture into a baking dish.
• Sprinkle the top with the bread crumbs, then drizzle with the butter. Sprinkle the top with the cheese.
• Bake for 15 minutes or until the cheese melts.

Makes 6 servings.