Main Dishes

[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.

[Zana]

Tex Mex Meatloaf

Source : Linda Larsen, Your About.com Guide to Busy Cooks

I love refried beans; the texture and flavor are so comforting. They're delicious on their own, but fabulous when added to this easy meatloaf recipe.

Ingredients:
1 onion, finely chopped
2 cloves garlic, minced
2 Tbsp. minced jalapeño pepper
1 Tbsp. olive oil
1 egg
1/4 cup water
1 Tbsp. chili powder
1 cup refried beans
1/2 tsp. salt
1/8 tsp. cayenne pepper
1-1/2 lbs. lean ground beef
1/2 lb. ground pork
1/2 cup shredded Cheddar cheese

Preparation:
• Preheat oven to 350 degrees.
• In heavy skillet, saute onion, garlic, and jalapeño in olive oil until crisp tender, about 5 minutes.
• In large bowl, combine egg, water, chili powder, salt, refried beans, and sauteed vegetables.
• Mix well until thoroughly combined.
• Add ground beef and pork and mix gently but thoroughly with hands.
• Pat mixture into a loaf shape on a broiling pan with slits and an under pan to catch grease.
• Bake at 350 degrees for 55-60 minutes, until internal temperatures registers 160 degrees F.
• Sprinkle meatloaf with cheese and bake 5 minutes more until cheese melts.
• Turn onto serving platter, cover, and let stand 15 minutes before slicing.

6 servings

[Zana]

GRILLED SQUID WITH ONION AND TOMATOES

Makes 4 servings.

Toss 1 pound squid bodies with 1 tbs olive or vegetable oil, salt and pepper, grill turning 5 min. slice into rings.

Combine 1 pint cherry tomatoes, halved, 1/4 onion, thinly sliced and 1 tbs lemon juice and season to taste.

SERVE with squid...

[Zana]

Orange-Grilled Scallops With Mint And Tomatoes

6 large navel oranges
1 pound scallops
3 tablespoons chopped mint leaves
4 medium ripe tomatoes, chopped
1/8 teaspoon salt to taste
1/8 teaspoon freshly ground black pepper to taste

Using a grater (or zester), grate enough peel from 2 oranges to yield 2 tablespoons of zest; put 1 tablespoon in each of 2 medium bowls.
Peel remaing 4 oranges, remove pits and cut segments into 1/2-inch chunks. Add chunks to one bowl of zest, cover and refrigerate until needed.
Squeeze juice from zested oranges and add it to the remaining bowl of zest. Stir in scallops and 1 1/2 tablespoons of mint; cover and refrigerate at least 30 minutes and up to 2 hours.
Prepare coals for grill.
Add tomatoes and remaining mint to the orange chunks; season to taste with salt and pepper.
Thread scallops evenly onto 4 wooden skewers and grill until done, about 5 minutes. Spoon 1/4 of the tomato salad onto each of 4 plates and top with a skewer of scallops. (Note: Soak skewers in water for 30 minutes before using to prevent burning.)
Makes 4 servings

[Zana]

Scallops with Orzo & Feta

1 lb. bay or sea scallops
3 cups cooked orzo pasta
1 13.74 oz. can artichoke hearts, drained and quartered
2 cups cherry tomato halves
2 tsps. minced garlic
juice of 1 lemon
2 tbsps. olive oil
salt and pepper to taste
3 tbsps. chopped fresh dill or 1 tbsp. dried dill weed
1 4 oz. pkg. crumbled feta cheese
4 sheets (12 x 18 inch) aluminum foil

Preheat oven to 450 degrees or grill to medium-high. Combine scallops, orzo, artichoke hearts, tomatoes, garlic, lemon juice, olive oil, salt, pepper, and dill.
Center 1/4 th. of mixture on each sheet of aluminum foil. Bring up foil on sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 14 to 18 minutes on a cookie sheet in an oven or grill 9 to 11 minutes in covered grill. Sprinkle with feta cheese before serving.

Serves 4.