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Posts Tagged ‘tomato paste’

2 tablespoons olive oil
1 onion, diced
1 cup chopped green pepper
3 garlic cloves, chopped fine
1 1/2 teaspoons chili powder
1 1/2 teaspoon cumin ground
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon turmeric
1 can 14oz Stewed Tomatoes
1 can 14oz Kidney Beans (or 1 cup dried and soaked overnight)
1 tablespoon tomato paste
1/2 cup chicken or turkey stock, or water from cooked kidney beans
1 cup turkey or chicken meat, diced

1. In a large pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring for a minute or two more. Add more olive oil if needed.

2. Add tomatoes, beans, tomato paste, stock (or bean water) and bring to a boil.

3. Add the chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil, and turmeric.

4.  Add cooked meat.

5. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

6. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

Serve with shredded cheddar cheese, chopped red onion, and or sourcream.

Serve alone, over rice, or with corn bread.

Serves 4

Time Saving Tip
РPut bolded items (above) chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil and turmeric in a small ziploc bag.

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2 onions, peeled and tinly sliced
1 pound stew meat (lamb, veal, or beef) cut into 1-inch cubes or 2 pounds chicken legs, skinned and cut up
1/3 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon turmeric
3 cups parsley, chopped
1/3 cup mint, chopped or 2 tablespoons dried
1/4 teaspoon saffron, ground dissolved in 1 tablespoon hot water
1 tablespoon tomato paste
2 tablespoons lime juice
1 pound fresh rhubarb, cut into 1-inch pieces

1. In a Dutch oven, brown onions and meat or chicken in 3 tablespoons oil. Add salt, pepper and turmeric. Pour in water – 2 1/2 cups for meat and 1 1/2 cups for chicken. Cover and cook for about 1 hour for meat and 15 minutes for chicken over low heat, stirring occasionally.
2. In a skillet, fry parsley and mint in remaining oil for 10 – 15 minutes.
3. Add parsley and mint, saffron water, tomato paste, and lime juice to the meat. Cover and simmer 55 minutes longer over low heat.
4. Preheat oven to 350F. Transfer the stew to a deep ovenproof casserole. Arrange the rhubarb on the top and cover with lid. Oven vents on roasting pan. Cook for 25 to 35 minutes or until the rhubarb is tender.
5. Adjust seasoning. If the stew is too sour, add 1 tablespoon sugar. If the rhubarb needs more cooking, continue until done. Remember, rhubarb is fragile; the pieces must be cooked, but not to the point of dissolving or falling apart.
6. Serve with rice. Serves 6.

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