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Tomato Salad with Cardamom

Tomato Salad with Cardamom


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Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

Ingredients

  • 3 pints mixed small heirloom tomatoes, halved, quartered if large
  • 1 garlic clove, finely grated
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon ground cardamom
  • Kosher salt, freshly ground pepper
  • ¼ cup cilantro leaves with tender stems

Recipe Preparation

  • Combine tomatoes and pickled chiles in a large bowl. Whisk garlic, lemon juice, oil, and cardamom in a small bowl and pour over tomato mixture; toss to coat. Season with salt and a generous amount of pepper; top with cilantro.

Recipe by Joshua McFadden & Sara Kramer,

Nutritional Content

Calories (kcal) 70 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 30Reviews Section

Cardamom Roasted Tomato Pasta Recipe

Easy roasted tomato pasta recipe with garlic, lemon, and cardamom. Jump to the Cardamom Roasted Tomato Pasta Recipe or read on to see our tips for making it.

Sweet cherry tomatoes, garlic, cardamom pods and lemon zest are roasted in the oven creating a bright and lively sauce for pasta. After roasting the tomatoes split, releasing just enough juice to coat the pasta.

YOU MAY ALSO LIKE: Rigatoni pasta is tossed with a creamy sauce made with goat cheese and sun-dried tomatoes then baked in the oven until bubbly. Jump to the Sun-Dried Tomato and Goat Cheese Rigatoni Pasta Recipe.


Tomato Salad with Cardamom - Recipes

This is a show stopping recipe–perfect for entertaining yourself, and your loved ones. Tomato, lime, cardamom and cumin make for a brilliant combination. We make it SOS free and I promise…it does not sacrifice in deliciousness, as we add a lot more lime juice and dill than the recipe calls for. Serve with a crunchy salad and you’ll be in heaven! Ottolenghi suggests other options using this flavorful tomato sauce by replacing the sweet potatoes with tofu or chickpeas and served with a side of rice.

Sweet Potato in Tomato, Lime and Cardamom Sauce

For the Sweet Potatoes:

1 TB maple syrup
2 tsp. ground cinnamon
½ tsp. ground cumin
Freshly ground black pepper, to taste
4-5 long, medium sized sweet potatoes, skin on, cut crosswise into 1” thick rounds.

  • The 1” thickness is important so they hold their shape after cooking.
  • The goal is to try to find ones that are all the same size circumference wise, for even sized rounds.

For the Tomato, Lime and Cardamom Sauce:

6 garlic cloves, finely chopped (not crushed)
2 green chiles, (I used serrano), finely chopped (seed for less heat)
2 small shallots, finely chopped (¾ cup)
1 (14 oz) can whole peeled tomatoes, pureed in food processor until smooth
1 TB salt free tomato paste
1-½ tsp. maple syrup
1-½ tsp. ground black cardamom
1 tsp. ground cumin
1 cup water
2 limes: 1 lime finely zested to get 2 tsp., then squeezed for it’s juices (2 TB, or more)

1 TB vegetable stock or water
2 TB. finely chopped dill

Preheat the oven to 500℉, convection. Line a large baking sheet with parchment paper.


Green bean salad with caramelized cherry tomatoes

  • Prep Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings

Ingredients

For the tomatoes:
1 pint cherry tomatoes, cut in half
1 teaspoon olive oil
1/8 teaspoon salt, or to taste

For the dressing:
2 tablespoons extra virgin olive oil
1 teaspoon mustard
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small clove garlic, crushed through a press or finely minced

For the green beans and salad:
16 to 18 ounces green beans, washed, dried, stemmed, and broken into pieces
1 teaspoon olive oil
1/4 teaspoon salt
3 to 6 ounces feta cheese

Instructions

  1. Roast the tomatoes: Preheat the oven to 350°F (180°C) convection.*
  2. Coat the tomatoes in olive oil and sprinkle evenly with salt.
  3. Spread the tomatoes out on a sheet pan,** and make sure they’re all facing cut-side up.
  4. Roast the tomatoes for 35 to 45 minutes, until the puddles of juice concentrate and become syrupy. Carefully lift them up with a spatula, and remove them to a salad bowl (but do not wash the pan!).
  5. Make the dressing: Whisk everything together until very well combined. Set aside.
  6. Roast the green beans and make the salad: Set the oven to broil. Coat the green beans in olive oil and sprinkle evenly with salt.
  7. Spread the green beans out on the sheet pan on top of all the caramelized tomato juices.
  8. Broil until blistered, a little charred, and somewhat softened (about 5 to 10 minutes, but it could be even less depending on your broiler).
  9. Momentarily toss the green beans in the (now slightly dissolved) tomato juices. I like to just run the spatula down the middle once or twice to coat them a little (but do not scrape up the tomato bits—they’re extremely strong, and you just want a light coating), and then empty them into the salad bowl.
  10. Crumble the feta into the salad bowl, drizzle with dressing, and gently toss everything together, just until combined (don’t over-mix or the tomatoes and feta will dissolve).

Notes

* If you don’t have a convection oven, they might take a little longer, and you might need to rotate them once halfway through.

** For the cleanest flavor, it’s best to use stainless steel instead of aluminum, but I often use aluminum and it turns out totally fine. There’s a good Cooks Illustrated Article on the subject.


Recipe Summary

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 tablespoon curry paste
  • 2 teaspoons tandoori masala
  • 1 teaspoon garam masala
  • 1 (6 ounce) can tomato paste
  • 15 green cardamom pods
  • 1 cup low-fat plain yogurt
  • 1 (14 ounce) can coconut milk
  • salt to taste

Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.

Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.


Spicy Vegetable Omelette

Omelettes are very popular in India, particularly for breakfast and have many.

Mustard Oil Trout

River fish play an important role in Nepali cuisine and it is.

Kulu Trout

Kulu Trout is a popular way to cook trout found in the rivers.

Cajun Shrimp with Lima Beans

Cajun Shrimp with Lima Beans is a dish originating in Lousiana where.

Baked Chicken with Potatoes and.

Baked Chicken with Potatoes and Lima Beans is a recipe based upon the Peruvian.

Persian Fruit and Vegetable Casserole

This Persian Fruit and Vegetable Casserole is filling and satisfying and packed.


6 Recipes With Fresh, Local Tomatoes

It's here again, the fabled season when the sweet, acidic tang of local tomatoes makes every meal so much better. Try these recipes before the moment passes.

PREP TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVES: 6

1 Tbsp + 2 tsp olive oil
12 oz fresh or frozen whole wheat pizza dough, thawed
½ lb low-fat ricotta
2 tsp fresh lemon zest
1½ lb heirloom tomatoes, sliced
1 Tbsp chopped fresh chives
1 Tbsp fresh basil, torn
1 Tbsp grated Parmesan

1. HEAT oven to 475°F. Drizzle large sheet pan with 1 Tbsp of the oil. Roll dough in oil until completely coated and stretch into large thin oval. Bake until crust is golden, about 8 minutes. (Give this simple pizza dough recipe a try!)
2. WHISK ricotta, zest, remaining 2 tsp oil, ½ tsp kosher salt, and ¼ tsp black pepper. Spread over crust and top with tomatoes. Bake until cheese begins to brown, 2 to 3 minutes. Garnish with chives, basil, and Parmesan.

NUTRITION (per serving) 208 cal, 9 g pro, 31 g carb, 5 g fiber, 6 g sugars, 7.5 g fat, 1.5 g sat fat, 460 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 50 minutes
SERVES: 4

3 tsp olive oil
1 lg yellow onion, thinly sliced
2 tsp chopped fresh thyme
1 lg beefsteak tomato, sliced into 4 rounds
3 oz shredded smoked mozzarella
4 slices reduced-sodium ham (about 4 oz), sliced into strips
4 lg eggs

1. HEAT oven to 400°F. Heat 2 tsp of the oil in medium nonstick skillet over medium-high heat. Add onion, thyme, and ½ tsp kosher salt. Cook, stirring, until onion is soft, about 6 minutes. Reduce heat to low and continue to cook, stirring occasionally, until onion is golden brown, about 20 minutes. Transfer onion to bowl.
2. LIGHTLY coat sheet pan with cooking spray. Arrange tomato slices in even layer and top with cheese and onion. Bake until cheese is melted, 5 to 7 minutes. Meanwhile, heat remaining 1 tsp oil in skillet over medium-high heat. Add ham and cook until crisp, about 2 minutes. Poach or fry eggs. Top each tomato slice with ham and an egg before serving. Season with additional thyme, if desired.

NUTRITION (per serving) 231 cal, 18 g pro, 5 g carb, 1 g fiber, 3 g sugars, 15 g fat, 5.5 g sat fat, 773 mg sodium

PREP TIME: 5 minutes
TOTAL TIME: 15 minutes + pickling time
SERVES: 8

1 tsp mustard seeds
1 tsp whole peppercorns
½ tsp fennel seeds
3 whole star anise
8 whole cloves
4 cloves garlic, smashed
1 ½ c white vinegar
3 Tbsp sugar
12 oz cherry or grape tomatoes
4 lg sprigs oregano

1. PLACE mustard seeds, peppercorns, fennel seeds, star anise, and cloves in medium saucepan over medium-high heat. Toast spices, stirring occasionally, until fragrant, 1 to 2 minutes. Add garlic, vinegar, sugar, ¾ cup water, and ¼ tsp kosher salt. Bring to a boil, reduce to a simmer, and cook until sugar is dissolved, about 2 minutes. Remove from heat to cool.
2. USING a skewer, poke a hole through each tomato. Place tomatoes in medium bowl with oregano. Pour pickling mixture over tomatoes, covering them completely. Refrigerate in airtight container 24 hours before serving. (Makes 1 quart.) Serve as part of a cheese board, in salads, or in a cocktail like a Bloody Mary or martini.

NUTRITION (per serving) 10 cal, 0 g pro, 2 g carb, 1 g fiber, 1 g sugars, 0 g fat, 0 g sat fat, 6 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 45 minutes
SERVES: 14

4 lb ripe plum tomatoes, cored and halved (quartered if large)
1 carrot, chopped
1 med yellow onion, chopped
4 cloves garlic, peeled
¼ c olive oil
¼ c fresh basil

HEAT oven to 350°F. On sheet pan, toss together tomatoes, carrot, onion, garlic, oil, and ⅓ tsp kosher salt. Roast until vegetables are tender, 30 to 35 minutes. Transfer to blender along with basil and puree until smooth. (Makes about 7½ cups.)

NUTRITION (per ½ c serving) 64 cal, 1 g pro, 7 g carb, 2 g fiber, 4 g sugars, 4 g fat, 0.5 g sat fat, 113 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVES: 2

3 Tbsp extra virgin olive oil
1 Tbsp lemon juice
2 tsp capers drained, rinsed, and roughly chopped
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp black pepper
1 lb heirloom tomatoes, sliced evenly
4 oz smoked salmon or lox, broken into bite-size pieces
½ sm red onion, sliced
¼ c parsley leaves, torn
1 slice sourdough bread, toasted, broken into bite-size pieces

1. MAKE THE DRESSING: Whisk olive oil, lemon juice, capers, and Dijon mustard in small bowl. Season with salt and pepper.
2. MAKE THE SALAD: On platter, arrange tomatoes in even layer and top with salmon or lox, onion, parsley, and sourdough bread.
3. SERVE with dressing and lemon wedges.

NUTRITION (per serving) 476 cal, 39 g pro, 21 g carb, 4 g fiber, 8 g sugars, 28 g fat, 4.5 g sat fat, 580 mg sodium

PREPTIME: 10 minutes
TOTALTIME: 1 hour
SERVES: 16

2 lb ripe tomatoes, cored and chopped,
¾ c sugar
¾ c apple cider
4 tsp grated fresh ginger
½ tsp cardamom
½ tsp kosher salt
¼ tsp cinnamon

COMBINE 2 lb ripe tomatoes, cored and chopped ¾ cup sugar ¾ cup apple cider 4 tsp grated fresh ginger ½ tsp cardamom ½ tsp kosher salt ¼ tsp cinnamon and ⅛ tsp cayenne in medium saucepan. Bring to a boil, reduce heat, and simmer until mixture has reduced to thick, jamlike consistency, 45 minutes to 1 hour. Refrigerate in tightly sealed container up to 10 days. (Makes 2 cups.)

NUTRITION (per 2 Tbsp serving) 53 cal, 1 g pro, 13 g carb, 1 g fiber, 12 g sugars, 0 g fat, 0 g sat fat, 63 mg sodium


Roasted Pumpkin and Tomato Salad with Salsa Verde

Using a cross over of the last of summer’s harvest and the vegetables that autumn brings, this warm salad is easy to make and is filling, without being heavy. Gently nurturing comfort food that is easy to share if you are able, or makes excellent leftovers if you’re not. Serve on a big platter with a crusty loaf of bread alongside. Any leftovers can be enjoyed cold over the next day or two, and also make a most excellent sandwich filling.

Serves 6 as a side, or 4 as a light main with a little something alongside.

1.3kg kent pumpkin or kabocha pumpkin, cut into large chunks
450g cherry tomatoes, sliced in halves
3 – 4 tablespoons olive oil
Salt and pepper to season

55g roasted walnuts (around 2 handfuls)

Drizzle two baking trays each with a tablespoon of olive oil. Scatter the pumpkin chunks evenly over the two trays, drizzle with a little more olive oil and sprinkle with salt and pepper – roast in the oven for 20 minutes.

Remove the trays from the oven, turn the pumpkin pieces, then scatter over the sliced tomatoes and drizzle with another ½ tbs olive oil and return to the oven to roast for another 15 – 20 minutes or until the tomatoes have blistered and softened – the amount of time will depend on the size of your tomatoes. Remove the trays from the oven and set aside to cool.

Once the pumpkin and tomato are at room temperature, place in a large serving bowl or platter and drizzle all over with the salsa verde. Crumble the walnuts on top and add a few extra parsley leaves if you like.

You can serve this salad at room temperature alongside some roasted chicken, some labne or grilled fish, or between two slices of bread as a roasted vegetable sandwich spread with some labne or feta cheese, or topped with a little ham or sharp cheddar cheese.

Print Recipe

Spicy Tomato Chutney

Spicy tomato chutney is very popular in India and goes well with many dishes, but is also good with non-Indian meals as well. It makes good use of any surplus tomatoes from the garden. I used cherry tomatoes, but any tomatoes could be used. If you use large tomatoes, it’s best to remove the skins.

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium red onion, finely sliced
  • 10g fresh ginger, finely chopped
  • ½ tsp chilli powder
  • 2 cloves garlic, crushed and finely chopped
  • 450g tomatoes, skinned and diced if using large tomatoes. Cut in half if using very small tomatoes
  • ½ tsp salt
  • 1 tsp black mustard seeds
  • 1 tsp urad dal

Method

Step 1

Heat 1½ tbsp of the oil in a karahi or saucepan and gently fry the onion on a low-medium heat for about 10 minutes, until soft and golden.

Step 2

Add the ginger, chilli powder and garlic and fry for about 40 seconds.

Step 3

Add the tomatoes and salt and cook for about 15 minutes over a medium heat.

Step 4

Stir and crush the tomatoes, adding a little water if required. The mixture should be a little runny, but with small, soft chunks of tomato.

Step 5

Place the tomato mix into a small bowl and leave.

Step 6

In a small frying pan heat the remaining oil over a low-medium heat and add the mustard seeds and urad dal and fry for about 30 seconds until the mustard seeds stop popping but be careful not to burn the dal.


CARROT, TOMATO AND CARDAMOM CHUTNEY

This magnificent and fruity Carrot, Tomato and Cardamom Chutney is sweet and mildly spiced - a bit of kick from the red chilli and flavoured with aromatic cardamom. A beautiful combination of flavours in a jar!

As much as I love to prepare Indian-style fiery, tangy and sweet chutneys to go with our Indian meal, I also love to whip up English sweet and mildly spiced chutneys too. Ones that perk up your cheese and biscuits or jazz up your sandwiches if you use it as a filling. I adore these fruity chutneys which wonderfully works alongside Indian meals too.

These chutneys are so versatile, sometimes I add in plain yogurt and serve with crisps, tortilla chips or toasted pitta bread as a starter.

Have you tried roasting root vegetables with it? Just mix a tablespoon of chutney and little olive oil, drizzle on parsnips, sweet potato or carrots.

My Dad has his own way to use it, he would spread a teaspoon full of his favourite chutney on whole grain toast, and sprinkle some cheddar cheese before grilling again, so delicious!

So I have a plenty of reasons and excuse to prepare another batch of new chutney recipe as we have finished my summer batch of Apricot, Sweet Pepper and Thyme Chutney. This time I decide to make Carrot, Tomato and cardamom Chutney, for this recipe I did not have to go to markets or shop, All the ingredients are from my pantry and direct from my vegetable patch as it was overflowing with carrots and tomatoes.

One afternoon, everything went into a pan and in less than an hour, I had this finger-licking and delightful chutney ready, once it was cooled, stored in sterile jars and ready for through winter months.

Now that Christmas cheer is in the air its a reminder to pack a few gifts and pressies for friends and family because Christmas is all about joy and festive cheer. It's also about caring, giving and receiving.

This homemade chutney makes a great edible gift for a foodie friend or a family member as homemade gifts are so special, there is always a personal touch.

Notes:-
Mint leaves are only for photographic purposes, did not go in making this chutney.

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