Curried Tomato Sauce

This sauce is amazing!  I love the flavours of it, and I think it would be great on so many things.  I poured it over fish and rice, but it would be great over chicken, shrimp, beef, or some vegetables like cauliflower.  Actually, now that I think of it, it would be really good on cauliflower...good thing I have some leftover sauce so I can try that tonight!  The original recipe called for cilantro, but since my hubby hates cilantro I used parsley instead which worked well.  I think cilantro sometimes overpowers the other flavours of a dish, and by using parsley you can really taste the garam masala and other spices better. 

This sauce was very thick, which was great for pouring it over the fish, but I think if I was using it to cook chicken pieces in I would thin it down a bit.   Adding a bit of vegetable stock would work, until it more resembled the consistency of a Madras sauce.  

I am super happy that I found this recipe because it's delicious can be used in so many dishes.  I hope you love it as much as I do!

Curried Tomato Sauce

1 tsp cumin seeds

1 tsp coriander seeds

1 tbsp coconut oil

1 onion, finely diced

1 large clove garlic, minced

1 tbsp minced ginger

2 jalapeno peppers, seeded and finely diced

1 28oz can crushed tomatoes

1/2 cup coconut milk

1/2 tsp turmeric

pepper

1 tbsp garam masala

1/4 cup chopped parsley

In a large pan over medium heat toast the cumin and coriander seeds until fragrant (about 2 minutes).  Use a pestle and mortar or coffee grinder to grind them and set aside.  In same pan melt the coconut oil and saute the diced onion until tender.  Add the garlic, ginger, and jalapeno peppers, sauteing for an additional minute.

Add the tomatoes, coconut milk, turmeric, pepper, and the ground seeds to the pan.  Mix well and let simmer for about 15 minutes.  

Stir in the garam masala and parsley and remove from heat.  

Enjoy!

Polenta and Ricotta Stacks with Vegetables

I really enjoy eating polenta, but as good as it always is in restaurants, I never know what to do with it at home.  Luckily, while searching for a recipe to use up my ricotta with, I came across a recipe similar to this one.  It seemed like a great way to cook some polenta and use the ricotta cheese I had.  The recipe I found had ground turkey in it though, and I wanted to make a vegetarian version.  I also wanted to use the zucchini and tomatoes I had in the fridge, so I made a few changes to the recipe.  It was an easy dish to make and it was a nice, light, summery dinner when served with some baby greens on the side. 



Polenta and Ricotta Stacks with Vegetables

1prepared polenta log (found in the rice/pasta area of grocery stores)

1 tbsp butter

1 350g container of ricotta cheese

1 cup baby spinach

2 Roma tomatoes, finely diced

1 small zucchini, finely diced

1/2 yellow pepper, finely diced

2 cloves garlic, minced

2 tbsp finely chopped fresh basil

1 tsp grated lemon zest

1/2 tsp ground black pepper

1/2 cup grated Swiss or Mozzarella cheese



Pre-heat the oven to 400 degrees.  Cut the polenta log into 8 1 inch-thick slices.  Melt butter over med-high heat in large frying pan and fry polenta slices for about 4 minutes per side, or until browned.  Place the slices in a baking dish.  Using the same frying pan stir-fry the zucchini, pepper, and garlic for about 3 minutes.  Add the tomatoes and cook for about a minute more. 

Mix the ricotta cheese with the basil, lemon zest, and black pepper.  Top each of the polenta slices with some baby spinach.  Divide the ricotta mixture evenly between the 8 slices, spreading it out to cover the spinach.  Place a large spoonful of the vegetable mixture on each of the slices and then cover each one with grated cheese.  Bake for 6-8 minutes or until cheese is melted and bubbly.  Enjoy!

Fresh Salsa- Pico de Gallo

Fresh salsa tastes like summer to me.  So when better to have it than in the middle of winter?  This is one of those recipes that's a little different every time I make it.  I always just "wing it" and add whatever amounts I have of the ingredients.  I love cilantro, so I always put in a lot, but if you're like my hubby and not too fond of it then add less, or omit it completely.  And if you want more spice, add more jalapeno, or just add the seeds.  And speaking of jalapenos, be careful when you're cutting them.  Use gloves if you want, or just do your best to only touch the outer skins.  The first time I chopped an jalapeno I used my thumbnail to scrape the seeds out of it.  Not a good idea.  My thumb started to burn and then the pain somehow transferred to all of my fingers, and I spent the next few hours with my hands soaking in milk because it's the only thing that would make the pain go away.  Now I'm super careful!  I cut the seeds out while holding onto the outside of the jalapeno, and then place the pieces inside down on the cutting board while I dice them.  And then wash my hands before I go and rub my eyes or something!  

This fresh salsa is great with tortilla chips or anything else you would use salsa for.  When I was in Chile this would be served with bread as an appetizer.  It's delicious!

Fresh Salsa (makes about 1 cup)

- 3 Roma tomatoes, finely diced

- 1/2 red onion, finely diced

- 2 cloves garlic, minced

- 1 jalapeno pepper, seeds removed and finely diced

- Handful of cilantro, finely chopped

- 1 lime, juiced

- 1 tbsp vinegar

- 1 tsp sugar

Simply mix all of the ingredients together and store in the fridge for at least an hour before serving.  You can use other tomatoes, I just find the Roma tomatoes work better because they are more firm and have less pulp.