Category: with Tomato

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Tomato Sauce: How to Use Fresh Tomatoes in Sauce

A Fresh Tomato Recipe: How to Use Fresh Tomatoes in Cooking

Do you have a garden full of fresh tomatoes? If so, you’re in luck! This recipe will teach you how to use those delicious tomatoes in a variety of dishes. Fresh tomatoes are a great way to add flavor and nutrition to your meals. They are also low in calories and high in antioxidants. In this recipe, we will show you how to make a simple tomato sauce that can be used on pasta, chicken, or fish. So get out your pots and pans, and let’s get cooking!

Ingredients:

-Fresh tomatoes (any variety will do)

-Olive oil

-Garlic

-Salt and pepper

-Basil leaves (optional)

Instructions:

First, start by peeling your fresh tomatoes. You can do this by scoring the skin with a sharp knife and then dipping them in boiling water for a few seconds. This will make the skin peel right off. Once your tomatoes are peeled, chop them up into small pieces.

Heat some olive oil in a large pot over medium heat. Add in the garlic and cook until fragrant. Then, add in the chopped tomatoes and season with salt and pepper to taste. If you’re using basil leaves, add them in now.

Simmer the sauce for about 30 minutes, or until it has thickened. Once it’s done, you can use it on your favorite pasta dish, chicken recipe, or fish. Enjoy!

This is a great way to use up fresh tomatoes from your garden! This recipe is simple and versatile, so you can use it in a variety of dishes. Give it a try and enjoy the delicious flavor of fresh tomatoes in your next meal. Bon appetite!

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Birria Recipe

birria recipe

Birria is authentic and addicting and will be leaving you asking for more. It is traditionally made with lamb meat, but it is common for people to use beef today since it is more affordable and easier to find throughout Mexico and the United States. Birria has gained international fame, not only because of its exquisite taste, but also because it is known for its ability to help people recover after a long night of partying. Another way to eat birria is to shred the meat and make tacos with it!

https://www.youtube.com/watch?v=_8oQCk4jmfc

Mexican Birria

Serving Size:
8
Time:
2 hours
Difficulty:
Simple

Adobo Sauce Ingredients:

  • 3 dried ancho chiles
  • 3 dried guajillo chiles
  • 1 to 3 dried chiles de árbol
  • 1 tablespoon avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 6 cloves garlic, minced
  • 3 large roma tomatoes, roughly chopped*
  • 4 cups beef stock, divided
  • 1/4 cup apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • pinch of ground cloves

Beef Stew Ingredients:

  • 3 to 3 1/2 pound beef chuck roast, roughly cut into 3-inch chunks
  • fine sea salt and freshly-cracked black pepper
  • 2 tablespoons avocado oil (or olive oil)
  • 2 bay leaves
  • warm corn tortillas, for serving
  • recommended toppings: chopped fresh cilantro, chopped white or red onion, diced or sliced avocado, lime wedges and/or sliced jalapeños

Directions

  1. Core and toast the chiles. Slice the stems off of the dried chiles, then remove and discard the seeds inside. Press the “Sauté” button on the Instant Pot. Add the chiles and cook for 1 to 2 minutes per side, flipping once, until the chiles are fragrant and lightly toasted. Transfer them to a blender (or food processor) and set aside.
  2. Sauté the veggies. Add the oil and onion to the hot Instant Pot. Sauté the onion for 4-5 minutes, stirring occasionally, until softened. Add the garlic and tomatoes and sauté for 3 more minutes, stirring occasionally. Then turn off the Instant Pot, and transfer the entire mixture to the blender.
  3. Blend the marinade. Add 2 cups of the beef stock, the apple cider vinegar, cumin, oregano, ginger, cinnamon and cloves to the blender. Cover and carefully* blend for 1 minute, until the mixture is completely smooth. Set aside.
  4. Sear the meat (optional). (You can skip this step if you’d like to save time.) Briefly rinse out and dry off the Instant Pot insert. Season the beef with a few generous pinches of salt and black pepper. Press the “Sauté” button on the Instant Pot and add in 1 tablespoon of the oil. Add half of the beef and briefly sear it in the oil, turning the chunks occasionally so that they can sear on all sides. Transfer the first batch of beef to a clean plate, then sear the remaining beef likewise in the remaining tablespoon of olive oil. Turn off the Instant Pot.
  5. Pressure cook. Add all of the seared beef to the Instant Pot, along with the blended marinade, bay leaves and remaining 2 cups of beef stock, and give the mixture a quick toss. Cover and set the lid to “Sealing.” Pressure cook on “Manual” for 45 minutes, followed by a quick release.
  6. Shred the beef (optional). Carefully remove the lid once all of the pressure has released. Remove and discard the bay leaves. Then you can either choose to just leave the beef in larger chunks for serving. Or you can use two forks to shred the beef into bite-sized pieces, and then toss the shredded beef in the marinade so that it is evenly coated.
  7. Season. Taste and season the birria with additional salt and pepper, if needed.
  8. Serve. Serve the birria in bowls (the beef along with its broth) garnished with lots of your favorite toppings, with a side of warm tortillas, and enjoy!

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Wrap It Up With Herbs and Spices

It’s important to prioritize your health when you’re aiming to trim some pounds. That’s why it’s important to eat nutrient-dense foods like fruits, vegetables, herbs and spices. It’s easy to get discouraged if you’re not enjoying your weight loss food, so variety is important.

Why not try these herbs and spices wrap recipes? You’ll surely love flavorful low-calorie snacks!

Tuscan-Style Herb Tuna Wraps

What you need:

  • 2 whole grain tortillas
  • 1/2 cup light tuna, drained
  • 1/2 cup diced tomatoes
  • 1/2 cup baby spinach
  • Juice of 1/2 lemon
  • 2 tbsps. chopped fresh parsley
  • 1 tbsp. olive oil
  • Salt and pepper to taste

In a small bowl, mix together tuna, tomatoes, spinach, lemon juice, parsley, olive oil, salt and pepper. Stir until ingredients are well-blended. Divide tuna mixture among the 2 tortillas fold over to make wraps. Top with fresh spinach. Serve immediately.

Turkey and Five-Spice Lettuce Wraps

What you need:

  • 1/2 kg. lean ground turkey
  • 2 heads lettuce, leaves separated
  • 1 cup water chestnuts, chopped
  • 1 carrot, shredded
  • 1 red bell pepper, diced
  • 1/2 cup chopped fresh herbs (basil, cilantro, mint and/or chives)
  • 1/2 cup instant brown rice, cooked
  • 1/2 cup reduced sodium chicken broth
  • 2 tbsps. hoisin sauce
  • 1 tbsp. minced fresh ginger
  • 2 tsps. sesame oil
  • 1 tsp. five-spice powder
  • 1/2 tsp. salt

Heat oil over medium-high heat in a large saucepan. Add turkey and ginger then cook for 6-7 minutes until turkey is cooked through. Crumble turkey using a wooden spoon. Add cooked brown rice, water chestnuts, bell pepper, chicken broth, hoisin sauce, five-spice powder and salt. Cook for 1-2 minutes or until heated through. Remove from heat and add spoonfuls of the turkey mixture into lettuce leaves. Top with carrots and fresh herbs. Roll into wraps and secure with toothpick.

Spicy Guacamole and Bean Burrito

What you need:

  • 2 6-inch whole grain tortillas
  • 1 cup shredded romaine lettuce
  • 1/2 cup low-fat refried beans
  • 1/4 cup salsa
  • 3 tbsps. prepared guacamole
  • 1/2 jalapeno pepper, diced

Combine beans, salsa and jalapeno pepper in a small bowl. Microwave for 1-2 minutes. Arrange romaine lettuce in each flour tortilla. Top with warm bean mixture and guacamole. Roll up to make wraps. Serve immediately.

Herb Hummus Vegetarian Wraps

What you need:

  • 2 cups herbed hummus
  • 4 large collard green leaves, steamed
  • 1 cucumber, peeled and sliced into thin strips
  • 1/2 jicama, peeled and sliced into thin strips
  • 1 carrot, peeled and sliced into thin strips
  • 1 ripe avocado, sliced
  • 20 fresh basil leaves
  • 1 stalk celery, sliced into thin strips
  • 1/2 cup toasted cashews, slightly crushed
  • 1 tbsp. chopped fresh chives

Mix together cucumber, bell pepper, jicama, carrot and celery in a medium bowl until well-blended. Divide the mixture among 4 collard green leaves. Top with avocado slices, basil leaves, cashews and chives. Roll up to make wraps and secure with toothpick.

Enjoy snacking for weight loss with these fun and easy herbs and spices wrap recipes!