Fresh Tomato Turkey Chili

March 19, 2012 § Leave a comment

J: We’ve posted a couple chilis on the blog in the past, and they are consistently one of our go-to quick meals when we want something healthy, hearty, and easy.  This chili is a bit different than ones we’ve made in the past; our standard chili is basically canned beans, canned tomato, cumin, chili powder, maybe some ground meat, and any other veggies we feel like throwing in, but for this one, we realized that we have no idea why we always use canned tomatoes.  So, we decided to use fresh tomatoes instead! (Incidentally, we have recently been into beautiful heirloom tomatoes, so if you can get your hands on them, this would be a great way to use some!)  We also added some Greek yogurt, because, you know, it’s good in pretty much everything — and acting on the advice of Erik’s cousin (the same who brought us Susan’s Baked Beans!), we added some molasses for a bit of extra flavor.

If you’re looking for a different chili recipe, give this a try!  It’s no more complicated than any other chili recipe might be, and it’s tasty and unique in its texture and flavors.

I think it might need more cheese . . .

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Southwest Veggie Burgers

February 24, 2012 § 4 Comments

J: While Erik and I do enjoy a good meat-burger every now and then, we are both trying to eat more vegetarian, for the health benefits as well as for the expense.  So, when we want to make burgers, we often turn to veggie burger recipes instead to get our fix.  This burger recipe is one we came up with, inspired by the ingredient list on a box of MorningStar Farms southwest veggie burgers.  We loved the burgers so much, looked at the ingredient list, and realized, hey — there’s nothing crazy in here.  We could make these!  So, we did.

with all the fixins!

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Simple Authentic* Dal

February 19, 2012 § 1 Comment

E: Now before anyone jumps down my throat here, let me clarify that title:  this was authentic. I got the recipe from my good friend Aditya by watching him prepare it a few times for dinner parties when we were in college. I wrote down what I saw, and may have adapted for one or two things that are difficult to find, but I would say this is 80-90% faithful to the original. Hopefully, Aditya himself will be reading this (I know you do check this blog from time-to-time) and can chime in if I’ve erred somewhere.

the garnish of chives is something of our own invention

Authenticity concerns aside, this recipe and I have a long and important history, and so I’m really happy to finally have taken pictures of the process so I can share them with all of you. This is the recipe that got me into cooking. When I tasted this the first time, I couldn’t believe how fantastic it was. And the process had seemed easy enough. So I learned to make it myself, and then promptly made it for everyone I could find. This was the “aha” moment for me, that interesting food could be healthy, tasty, and easily made at home.

Joanna and I have shared this dal many times. However, we often make it when we are tired and otherwise not looking to make an event of cooking. So we just haven’t gotten out a camera and photographed the process. But I picked up three recipes from Aditya during college (and I recently badgered him for some eggplant recipes that I hope to make and photograph sometime soon) and I really wanted to start getting them up on the blog. So here is the first of them. « Read the rest of this entry »

Baked Chicken Parmesan

February 6, 2012 § Leave a comment

J: Whenever we make pizza, there’s always some sauce leftover, and it’s always a struggle to use it up before it goes bad.  In the past, we’ve come up with various solutions — make it into pasta sauce, make more pizza (obviously), etc. — but this time we wanted to actually make something more meal-like instead of just thrown together.  So, I had the idea of re-purposing the sauce to make a chicken parmesan-type dish, only instead of frying the chicken, as is often done, we just baked it instead.  Simpler, less messy, and healthier!  This is a fantastic way to use up tomato sauce of any kind, and I’m pretty sure it’ll become one of our standards.  It honestly turned out much better than expected — I think we were both sort of expecting it to be a perfectly unobjectionable but unremarkable dish, and it was actually a knockout dinner.  Give it a try!

what a wholesome meal!
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Roasted Corn and Tomato Soup

November 27, 2011 § Leave a comment

E: I’m going to (try to) make this post short and sweet. We are just back from spending the Thanksgiving holidays at my parents’ place (with a brief sojourn to see my aunt, uncle, and some of my cousins). We had some wonderful times and ate some wonderful food. But it also means we haven’t posted in a while. I apologize if this post is more slipshod than usual, but I feel like we’ve got to put something up regardless of how unqualified to write my present state of exhaustion makes me.

a really tasty soup with hearty smokyness

A few weeks ago, we wanted to make another tomato-y soup, and it was my idea to add some roasted corn. Joanna finished it off by suggesting we blend in some ricotta and serve it with some grated, smoked Gouda. This is a really great combination, with the smokiness of the cheese playing off some of the char from the tomatoes, pepper, and corn. « Read the rest of this entry »

Shakshuka

October 22, 2011 § 1 Comment

J: I have to admit that when I saw this post over on Smitten Kitchen, my primary reaction was a combination of wanting it and fearing it.  It looked delicious — but it had some steps that seemed scary to me, like cracking eggs into a stewy-tomato-saucy-thing.  Something that, a year or so ago, might totally have put me off making a dish.  But now, feeling the echoes of that fear that I used to have about far more dishes and strategies, I just got more determined, pushed the fear aside, and said to Erik, “we’re making this.”  And so we did.

finished shakshuka: can you see the eggs hiding down there?

Shakshuka
(recipe, once again, from the wonderful Smitten Kitchen) « Read the rest of this entry »

Cheese-Studded Burgers

September 25, 2011 § Leave a comment

J:  Here at Nombudsman, we are always in pursuit of ways to put more cheese in everything, and in particular, it is one of our missions (…well, maybe just my mission) to see how many different ways we can incorporate cheese into a burger.  We presented our Inside-Out Burgers a couple weeks ago, and now we have a new creation: Cheese-Studded Burgers!

cheese EVERYWHERE

These may look like innocuous, regular burgers, but they have tons of tiny cheese cubes mixed into the patties, so you get little bursts of cheese every time you take a bite!  And, of course, we topped the burgers with yet more cheese before we devoured them.  I’m telling you, it’s a veritable cheese-ucopia.  We also used ground beef for these, at my urging, because it’s just so much heartier than ground turkey.  You can certainly use your choice of ground meat products — I’m sure this would be tasty with turkey, chicken, or even more exotic things like buffalo.  Let us know what you find works best for you!

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