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Tag Archives: fresh tomatoes

PUMPKIN BANANA MUFFINS and BLACK BEAN TOMATO CHILI

17 Sunday Jan 2016

Posted by Ceri Wilkin in Mexican, Recipes

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Tags

chocolate, creative, fresh tomatoes, honey, left overs, orange juice, re-purpose, sour cream

Once the Social at our home had concluded and people had left with bags and containers of leftover taco fixings and tortilla chips, there was still an enormous amount of food remaining. I attempted to disguise the Mexican fare our family had endured for two nights straight, and mixed sour cream into muffins and stirred fresh tomatoes into chili.

PUMPKIN BANANA MUFFINS

pumpkin banana muffins

2 ripe bananas, mashed

2 eggs, beaten

1/3 cup vegetable oil

1 can pumpkin puree

1/2 cup honey

1 cup sour cream

1/2 cup honey

1/2 cup sugar

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 1/2 cups chocolate chips

Heat oven to 350F. Place paper liners into muffin cups.

In a large bowl, stir together bananas, eggs, oil, pumpkin, honey, sour cream and sugar. In another bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Stir into banana mixture until just combined. Stir in the chocolate chips.

Divide batter among prepared muffin cups. Bake for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Enjoy!

BLACK BEAN TOMATO CHILI

black bean tomato chili

2 tablespoons olive oil

1 onion, chopped

1 green pepper, chopped

3 garlic cloves, minced

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon pepper

2 1/2 cups chopped fresh tomatoes

8 ounces chicken stock

1 can black beans, rinsed and drained

1/2 cup fresh orange juice

In a large saucepan, heat oil over medium-high heat. Add onion, garlic and green pepper, cook and stir for 8 to 10 minutes, or until tender. Add cinnamon, cumin, chili powder and pepper, cook for 1 minute longer. Stir in tomatoes, cover and cook for 25 to 30 minutes.

Add chicken stock, black beans and orange juice, bring to a boil, cover and cook for a further 20 to 25 minutes, stirring occasionally.

Enjoy!

Recipe adapted from Taste of Home, November 2014

www.tasteofhome.com/

 

RICOTTA MEATBALLS WITH MARINARA SAUCE

29 Saturday Aug 2015

Posted by Ceri Wilkin in Beef, Recipes

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Tags

basil, comfort, easy, fresh tomatoes, healthy, ricotta, slow cooker

Fresh and flavorful – fabulous comfort food at its finest!!

RICOTTA MEATBALLS

ricotta meatballs

1 onion, finely chopped

1/4 cup minced garlic

3 tablespoons olive oil

2 eggs, lightly beaten

2 1/2 pounds ground beef

1 cup grated romano cheese

1 (15-ounce) carton of ricotta cheese

1 cup panko breadcrumbs

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

Marinara Sauce (recipe follows)

Heat oven to 350F. Line two baking trays with parchment paper, set aside.

In a large skillet cook onion and garlic in 1 tablespoon of the olive oil until translucent, about 8 minutes. Let cool.

Meanwhile, in a large bowl combine eggs, ground beef, romano cheese, ricotta, panko, parsley, and basil, season with salt and pepper. Add onion mixture, mix to combine. Shape into 2-inch balls. Place on prepared pans.

Brush with remaining 2 tablespoons of olive oil. Bake for 22 minutes or until just cooked through.

Meanwhile, in a saucepan, bring marinara sauce to boiling. Add meatballs, coat with sauce. Simmer 5 minutes, serve warm.

Enjoy!

Recipe adapted from Better Homes and Gardens, March 2015

www.bhg.com/

MARINARA SAUCE

1/4 cup olive oil

2 onions, chopped

1 red bell pepper, chopped

4 cloves garlic, minced

1 1/2 tablespoons salt

8 to 9 cups of chopped tomatoes

2 tablespoons fresh oregano

2 tablespoons chopped fresh basil

1/4 cup chopped fresh parsley

2 tablespoons sugar

3/4 teaspoon black pepper

1 to 2 (6-ounce) cans tomato paste

Heat oil in a large heavy skillet over medium-high heat. Sauce onions, bell pepper, garlic, and 1/2 tablespoon salt, stirring, until onion is transparent, 8 to 10 minutes. Transfer vegetable mixture to a slow cooker. Add tomatoes, oregano, basil, parsley, sugar, black pepper, and remaining tablespoon of salt to slow cooker. Cook, covered, on Low, stirring a few times, 8 hours. Stir in the tomato paste.

Enjoy!

Recipe adapted from All Recipes, June/July/August, 2015

allrecipes.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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