Posts Tagged tomatoes
Every Sunday I cook up a few dishes for lunch throughout the week. It takes a few hours and a little planning, but saves my sanity and figure by providing nutritious dishes during my busy workday. This week I was inspired by dry beans in my pantry. A quick peek in the vegetable drawer of the fridge and there you go, this dish was born.
Simple, yet delicious.
To me, simplicity is the best part of comfort food. It doesn’t have to be expensive or fancy to be flavorful. This recipe serves four and can be made for less than $10. If this were mid-summer, it would be much cheaper given that I have raised garden beds in my back yard. Tomatoes, peppers and veggies are plentiful during the summer and always taste better than anything in the grocery store. If you don’t grow a garden, you can always pick up fresh veggies from roadside stands or farmers’ markets. Odds are the produce will have just come from the fields just hours before you paid for it.
In addition to veggies, beans are inexpensive, go a long way and can be added to lots of dishes–soups, quesadillas, salads, etc. With the leftover beans from this Sunday, I added them to a Southwest salad of greens, onions, grilled chicken and corn with crispy tortilla strips. I urge you to try this recipe and be creative with the extra beans in some new dishes of your own! I’d love to hear what you whip up.
Melissa’s Rice and Beans
- 2 cups dry black beans
- 4 cups water
- 1/2 package salt pork (near the pork in the meat aisle)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 green pepper, diced
- 1/2 red onion, diced
- 2 tomatoes, diced
- 2 cups brown rice
- 5 cups chicken stock
Add the beans, water, salt pork and seasonings to a stock pot and bring to a boil. Lower the heat and simmer for 45 minutes to 1 hour until beans are soft. In the meantime, add the rice and chicken stock to another pot and simmer for 45 minutes or so until all the stock is absorbed. In a serving dish, layer the rice, beans and vegetables.
- Two (28 oz.) cans crushed tomatoes
- Two (6 oz.) cans tomato paste
- 1 medium onion, finely diced
- 4 cloves garlic (if you use the jar kind, then remember 1/2 tsp. equals 1 clove)
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. basil
- 1 /2 Tbsp. oregano
- 2 large bay leaves
- 1 Tbsp. dark brown sugar
- 2 Tbsp. good balsamic vinegar
1) In a Dutch oven or large stockpot, bring olive oil to medium-low heat.
2) Add onions and garlic and cook until golden. The caramelization will make the sauce sweeter.
3) Add the dry ingredients, then wet ingredients. Stir until the tomato paste is smooth.
4) Simmer for one hour with lid ajar so steam can escape.
- 4-6 boneless chicken breasts
- 2 eggs
- 1 Tbsp. water
- 1 up all-purpose flour
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup Italian bread crumbs
- 1 cup Panko bread crumbs
- 1 cup Parmesan Cheese
- 2 Tbsp. extra-virgin olive oil
- 2 Tsbp. unsalted butter
- 16 oz. fresh mozzerella
1) Place 1-2 chicken breasts in a large Ziploc bag, get all the air out and seal. Use a kitchen mallet and pound chicken into thin, even pieces. By doing this in a bag, clean up is easy and there’s no chance of splattering raw chicken juices.