Tag Archives: tomatoes

Barbecue Turkey Meatballs

I’m sickened by the recent tornadoes lately.  A tornado hit the town in Texas my sweet sister lives in over the weekend and I don’t think I’ve gripped my phone any tighter than I did in those moments when she was texting me.  And now I’m tortured by the coverage of the Moore, Oklahoma tornado.  I grew up in Central Illinois where tornado drills in school were as common as fire drills and a tornado warning still instills paralyizing fear within me.  I even remember a storm hitting our town when I was around 7 or 8 and the tornado alarm went off, resulting in us lining up in the elementary school hallway, crouching down on the floor with arms wrapped around our heads as the older kids crouched over us.  I remember looking down the long hallway out the door and seeing the outside sky such a disturbing color of black that I was certain the school would collapse on top of us.  Even now as an adult and no longer living in a tornado zone, I’m still scared to death of tornadoes and my heart breaks for the people of Oklahoma.

On a much, much lighter note, I made these Barbecue Turkey Meatballs this past weekend.  Luckily, they made enough that I have been heating them up and eating them for a quick dinner each night while I watch TV.  I eat them plain, but obviously they would be perfect with some pasta.  Slightly sweet, slightly smoky and totally tasty, these are perfect for when you need a quick bite.

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The ingredients:

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Place brown sugar, vinegar, spices and tomatoes in a blender; blend until smooth.

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Combine turkey, breadcrumbs, and chili powder in a large bowl; using wet hands, shape into 16 meatballs.

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Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Add meatballs; cook 2 minutes, turning to brown on all sides. Add tomato mixture to pan; bring to a simmer. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light magazine

Winter Tomato Soup

It’s been frigid in the Philadelphia area the last several days and on Friday we got a blanket of snow to boot.  Since we can’t survive off of mug after mug of hot cocoa, why not make a big pot of warm, comfortable soup?  This Winter Tomato Soup just seemed like the perfect dish to make when I just couldn’t seem to warm up.

Made with canned diced tomatoes and tomato paste, this simple soup also has a little milk and non-fat Greek yogurt which gives it a slightly creamy, velvety touch.  If you are expecting a taste similar to Campbell’s Tomato Soup out of the can, you will be disappointed.  No matter how great that canned stuff is, this vegetarian soup is a much lighter and more fresh option (only 76 calories a serving too!).  I’ve never attempted tomato soup before now because honestly I grew up on that Campbell’s soup and love it.  But this was a nice bowl of soup that paired perfectly with a sandwich (which I’ll have for you later this week).

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The ingredients:

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Heat olive oil in medium saucepan. Cook onion and garlic until soft, about 5 minutes.

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Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 2 cups water. Stir together and bring to a boil. Reduce heat and simmer about 20 minutes.

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Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth. (If you’re using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)

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Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well.

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Add salt and pepper to taste, and serve.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Women’s Health Magazine

Two-Bean Harvest Chili

Growing up, I always heard that you should eat ham and beans for New’s Years Day because it meant good luck.  But I don’t eat ham (well, maybe I do, that’s a story for another day) so I’m relying on beans to work their magic today.  After all, after the last year I’ve had, I could use all the luck in the world.  Beans are lucky, so they say, because they resemble coins and therefore promote fortune and wealth.  Similarly, cooked greens are also considered good luck because they resemble folded money.  Chicken, which I eat a ton of, is what you are not supposed to eat because they scratch backwards and can promote regret or dwelling on the past.  Who knew?  Luckily, this vegetarian Two-Bean Harvest Chili is full of beans and collard greens so it should be a perfect New Year’s Day good luck meal.

Black beans and pinto beans provide hearty comfort to this chili while fire-roasted tomatoes give a rich smoky flavor that permeates every bite.  Carrots, onion, and collard greens add some fresh bulk making this a satisfying and healthy meal to start to the New Year.  Rather than using one 28-ounce can of fire-roasted tomatoes, I used one 14-ounce can mixed with one 14-ounce can of plain diced tomatoes.  Fire-roasted pack a ton of flavor but a little goes a long way.  Collard greens, which are slightly bitter but can easily withstand heat without wilting too much, can easily be substituted with kale, escarole or spinach (just don’t leave it out – cooked greens are good luck!)  Whether you believe in tales of good luck and fortune or not, I hope the coming year treats you well and I wish each and every one of you a very happy and healthy New Year!  Now, show me the money!

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The ingredients:

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In a large pot, heat oil on medium heat.  Add onion, carrots, garlic,  and 1/4 teaspoon salt.  Cook 8 to 10 minutes or until golden and tender, stirring  occasionally.

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Add collard greens and 1/4 teaspoon salt and cook 1 to 2 minutes or until bright green and just tender, stirring.

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Stir in chili powder, cumin, and oregano and cook 1 minute, stirring.

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Stir in tomatoes and beans.  Simmer 10 minutes, stirring occasionally.

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Divide among 4 bowls; top with sour cream or plain yogurt.

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Additions:

  • Reduced-fat shredded cheddar cheese (topping)

Omissions:  None

Substitutions:

  • Fat-free plain Greek yogurt

Overall Rating:  Love It

Source:  Good Housekeeping Magazine

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