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Posts Tagged ‘diced tomatoes’

What you need:

2 1 lb aubergines (eggplants), cut into cubes
1 ¾ tsp plus ¾ teaspoon salt, divided
2 ½ lbs. peeled tomatoes or 1 28-oz can plus 1 14-oz can petite-diced tomatoes
5 cloves garlic, crushed and chopped
½ tsp ground black pepper
1/3 cup loosely packed, chopped fresh basil
¾ cup loosely packed, chopped flat-leaf parsley
1 ½ lbs. white onions, thinly sliced
3 red or yellow peppers, cored, seeded, and chopped
2 lbs courgette ( zucchini ), cut lengthwise and then into ½-inch slices
1/3 cup dry white wine

What you do:

Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the  aubergine (eggplant) to sit for 20 minutes.

In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat.

In a large frying pan or skillet, sauté the onions and  peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.

Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and ¾ tsp salt and cook for an additional 5 minutes.

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What you need:

6 chicken leg quarters, skin removed
1 packet of  taco seasoning  (divided)
1 tin  (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tin (10-3/4 ounces) condensed cream of chicken soup
1 large onion, chopped
1 tin (4 oz) chopped green chilies
7 oz / 190 g  uncooked instant rice
1 cup black beans, rinsed and drained
8 oz / 230 g  sour cream
4 oz / 113 g  shredded cheddar cheese
1-1/2 cups crushed tortilla chips

fresh coriander (chopped)

What you do:

Sprinkle chicken with 1 tbsp  taco seasoning and place in  the  slow cooker.

In a large bowl, combine the tomatoes, soup, onion, chilies and remaining taco seasoning and pour over the chicken. Put the lid on & cook on low for 7-9 hours or until chicken is tender.
Prepare the rice according to the packet directions.

Place the beans in a small microwave safe-bowl. Microwave on high for 30 seconds or until warmed then stir in the rice.
Remove the chicken  and keep warm. Skim the fat from cooking juices &  stir in the sour cream.

Serve chicken with rice mixture.

Sprinkle servings with cheese, tortilla chips and  chopped coriander

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