Get dinner on the table in no time at all with this delicious Indian-inspired recipe for Chicken Tikka Masala. #KitchenTravel
Have you have ever tried Indian Cuisine? It is some of the most flavorful and delicious food ever! Although the large number of spices used in Indian food can seem overwhelming, it’s easier than ever to create restaurant worthy food from the comfort of your own kitchen. This Chicken Tikka Masala is a great option for those who want an international-inspired meal that doesn’t take forever to get on the table.
The spices that you will need include garam masala, turmeric, paprika, cumin and chili powder. It is important to use high quality spices to ensure that your dish is as flavorful as possible. These complement the chicken and take this dish to the next level!
In addition to these Indian-inspired spices, using canned tomato paste in this masala recipe ensures two things: that the sauce is full of flavor and that it is nutrient dense! Aside from containing important nutrients such as vitamin C, vitamin K, folate, and potassium, canned tomatoes are rich in lycopene. Canned tomatoes are rich in lycopene because the tomatoes are cooked prior to being canned, which makes it easier for our bodies to absorb it. Moreover, lycopene provides a hearty dose of antioxidants to help protect against heart disease and cancer.
So, what are you waiting for? Whip this up on a weeknight for a meal that’s sure to impress everyone at your table!
Yield: 6 servings
Chicken Tikka Masala
Get dinner on the table in no time at all with this delicious Indian-inspired recipe for Chicken Tikka Masala. #KitchenTravel
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Ingredients
For the Chicken:
½ cup whole milk plain yogurt
1 Tbsp. lemon juice
4 garlic cloves, minced
2 tsp. freshly grated ginger
½ tsp. garam masala
½ tsp. chili powder
½ tsp ground cumin
½ tsp. paprika
1 tsp. kosher salt
¼ tsp. ground black pepper
1 ½ lbs. boneless skinless chicken thighs, cut into 1 inch pieces
2 Tbsp. canola oil
For the Sauce:
2 Tbsp. unsalted butter
1 yellow onion, diced
2 Tbsp. tomato paste
2 tsp. freshly grated ginger
3 garlic cloves, minced
2 ½ tsp. garam masala
2 tsp. ground turmeric
1 tsp. chili powder
½ tsp. paprika
½ tsp. cumin
¼ cayenne pepper
1 (28 oz.) can crushed tomatoes
1 cup chicken broth
⅓ cup heavy cream
1 Tbsp. lemon juice
¼ cup chopped fresh cilantro leaves
Instructions
Combine all of the ingredients for the chicken, except for the chicken and canola oil, in a large bowl. Add in the chicken and mix until it is well combined with the marinade. Refrigerate and allow it to marinate for at least 30 minutes.
Heat the canola oil in a large pan over medium heat. Add the chicken into the pan and cook until golden brown and fully cooked, about 4-5 minutes. Remove the chicken from the pan and set it aside.
In the same pan, melt the butter over medium heat. Add in the onion and saute until it turns translucent. Stir in the tomato paste, grated ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper. Cook the onions with the spices for 1-2 minutes.
Then mix in the crushed tomatoes and chicken broth. Bring it to a boil then reduce the heat so that it is simmering. Simmer for about 10 minutes. Add in the heavy cream, lemon juice, and chicken. Mix to combine and cook for another 5 minutes until the chicken is heated through. Enjoy!
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The best part of going to a Mexican restaurant is the homemade chips and salsa. With this recipe, you can bring the Restaurant Style Salsa to your own home. The great thing about making your own salsa is that you can make it as mild or spicy as you would like.
What’s the key ingredient to any salsa? That’s right, tomatoes! Every salsa requires tomatoes, and canned diced tomatoes do just the trick to create a simple, flavorful salsa. Not only do canned tomatoes provide a boost of juiciness to a dish, but they also have numerous health benefits. This specific recipe calls for canned fire-roasted diced tomatoes, but you can also use regular canned diced tomatoes for a different flavor profile. The mixture of onions, fresh cilantro, lime juice, garlic, and spices provides the perfect combination of savory and spicy flavor. Don’t be shy and feel free to add more spices and veggies for even more spice!
While fresh, chopped tomatoes can be used for salsa, it’s actually better to use the canned version! Research has shown that canned tomatoes are actually higher in nutritional value than fresh tomatoes due to the canning process (and they’re more affordable). When canned tomatoes are placed into their homes (aka the cans), they are stored at nutritional peak, providing them with maximum nutrition. What’s not to love about that? So, incorporate some nutrients into your daily diet than by enjoying a refreshing bowl of salsa.
Restaurant Style Salsa
The best part of going to a Mexican restaurant is the homemade chips and salsa. With this recipe, you can bring the Restaurant Style Salsa to your own home. The great thing about making your own salsa is that you can make it as mild or spicy as you would like.
Prep Time10 minutes
Total Time10 minutes
Ingredients
1 (28 oz.) can whole peeled tomatoes with juice
1 cup fresh cilantro
½ small red onion, roughly chopped
2 jalapenos, roughly chopped and seeds and membranes removed
2 Tbsp. fresh lime juice
2 garlic cloves, roughly chopped
½ tsp. kosher salt
Instructions
Add all of the ingredients into a blender.
Blend the ingredients until the salsa reaches your desired texture, smooth or chunky.
Taste for seasoning. Add more salt or lime juice if necessary.
Pour the salsa into a bowl and refrigerate it for at least 30 minutes before serving. Enjoy!
Looking for a tasty appetizer that will please a crowd? Check out this Chicken Parmesan Dip! This dip combines ingredients like ricotta cheese, basil, and fire-roasted tomatoes and will hit the spot when you are craving hearty comfort food.
To make this Chicken Parmesan Dip, you just need to add the ingredients to a baking dish, throw it in the oven and (not so) patiently wait for it to finish! After the dip comes out of the oven, you will be left with a bubbly, cheesy, and melty appetizer that is perfect to pair with toasted bread. This is a recipe that can easily be finished off while you are busy entertaining guests.
Other than the protein, one of the other key ingredients in this recipe is the fire-roasted tomatoes. Not only do they pack a flavorful punch, but they also crank up the nutritional value! Tomatoes are a great source of nutrients like vitamin C, vitamin K, folate, potassium, and lycopene. Both vitamin C and lycopene are antioxidants that function in our body to reduce inflammation and destroy free radicals that can cause disease.
You can also make this recipe all year round, as canned tomatoes are a nutritious and affordable pantry staple. So, what are you waiting for? Give this Chicken Parmesan Dip a try for your next party. And don’t forget to make extra–this dip is so good that it will fly right off the table!
Chicken Parmesan Dip
Looking for a tasty appetizer that will please a crowd? Check out this Chicken Parmesan Dip! This dip combines ingredients like ricotta cheese, basil, and fire-roasted tomatoes and will hit the spot when you are craving hearty comfort food.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Ingredients
1 Tbsp. olive oil
½ cup finely chopped onion
3 cloves garlic, minced
½ tsp. crushed red pepper
1 (14 oz.) can fire roasted diced tomatoes
¾ tsp. Italian seasoning
1 ½ cups grated mozzarella cheese
1 cup ricotta cheese
3 Tbsp. chopped fresh basil
1 cup diced, cooked chicken
½ cup grated parmesan cheese
Instructions
Preheat the oven to 375˚F. Spray a 6-cup baking dish with cooking spray.
Heat the oil in a pan over medium heat. Add in the onion, garlic, and crushed red pepper. Cook until the onion turns translucent then mix in the diced tomatoes and Italian seasoning.
Combine a half cup of the mozarella, ricotta, and two tablespoons of the basil in a bowl.
Spread a half cup of the tomato sauce into the prepared baking dish. Top with a layer of the ricotta mixture. Sprinkle the chicken on top then spoon the remaining tomato sauce over top. Finish with sprinkling the remaining mozzarella cheese and parmesan on top.
Bake it in the oven for 25-30 minutes until the top is bubbly and the cheese has melted.
Remove the dip from the oven and let it stand for 5 minutes before serving. Garnish with the remaining chopped fresh basil and enjoy!
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Take a trip to Greece without ever leaving your kitchen! This recipe for Eggplant Moussaka is a popular Mediterranean dish that will have your taste buds singing its praises.
In the mood for comfort food? We’ve got you covered with this amazing recipe for Eggplant Moussaka! This traditional Greek casserole is made with eggplants, potatoes, a rich, tomatoey lamb mixture and topped off with a deliciously creamy sauce–in other words, pure food perfection at its finest.
While you can make this recipe any time of year, it’s especially delicious in the fall and winter months. It also has a high nutrition profile thanks to the canned tomato products used, as they provide a plethora of antioxidants (such as lycopene) that play an integral role in the reduction of certain types of diseases and cancers. In fact, numerous studies have linked lycopene consumption with prostate cancer protection. While lycopene is present in other fruits such as watermelon and pink grapefruit, tomatoes (which are the second most consumed vegetable second to potatoes in the U.S.), account for more than 85% of the lycopene in the American diet. Interestingly, cooked tomato products may hold particular significance, as the lycopene from cooked and processed tomatoes is more bioavailable than that of fresh tomatoes. Heating or processing breaks down the tomato cell matrix and promotes isomerization of lycopene from all-trans isomers to the more bioavailable form of cis-isomers. Research shows that single daily servings of processed tomato products produce significant increases of lycopene concentrations in blood and buccal mucosal cells in healthy adults.
So what are you waiting for? Whip up this Eggplant Moussaka for a comfort food delight that you won’t soon forget!
Eggplant Moussaka
Take a trip to Greece without ever leaving your kitchen! This recipe for Greek Moussaka is a popular, traditional Mediterranean dish that will have your taste buds singing its praises.
Prep Time50 minutes
Cook Time45 minutes
Total Time1 hour35 minutes
Ingredients
3 eggplants, cut into ½-inch slices
1 lb. russet potatoes
1 Tbsp. olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 lb. ground lamb
5 Tbsp. tomato paste
1 (28 oz.) can whole peeled tomatoes
1 tsp. cumin seeds
1 sprig rosemary
½ tsp. cinnamon
3 Tbsp. unsalted butter
5 Tbsp. all purpose flour
3 cups whole milk
1 large egg
pinch of ground nutmeg
salt and pepper, to taste
vegetable oil, for frying
1 cup grated parmesan cheese
Instructions
Line your work surface with paper towels. Arrange the slices of eggplant on top of the paper towels. Sprinkle salt over the eggplant and let it sit for 20 minutes.
Place the potatoes into a pot filled with cold water. Bring the water to a boil and cook the potatoes for 15 minutes or until tender. Drain the potatoes and set them aside to cool. When the potatoes are cool enough to touch, slice them into ¼-½ inch thick slices.
Heat the olive oil in a large pan over medium high heat. Add in the lamb. Cook and crumble the lamb until it has browned and fully cooked. Then add in the onion and garlic. Sauté until the onions turn translucent and then mix in the tomato paste and whole tomatoes. Use a wooden spoon to crush and break apart the whole tomatoes. Stir in the cumin seeds, rosemary, cinnamon, and salt to taste. Reduce the heat to low so that the mixture is simmering. Simmer for about 50 minutes.
In the meantime, preheat the oven to 400˚F. Pat the salted eggplant dry with paper towels. Heat a few tablespoons of vegetable oil to a pan, enough to coat the bottom of it, over medium-high heat. Fry the eggplant slices on both sides until golden brown then transfer them to a plate lined with paper towels to drain.
Melt the butter in a sauce-pot over medium heat. Whisk in the flour and mix until it turns into a paste. Gradually pour in the milk while whisking constantly. Reduce the heat so that the sauce is simmering. Simmer for 3-4 minutes, while whisking constantly, until the sauce thickens. Remove the sauce-pot from the heat and mix in the egg, nutmeg, and salt and pepper to taste.
Spray a large cast iron with cooking spray. Arrange the sliced potatoes in an even layer on the bottom of the dish. Sprinkle lightly with salt. Then layer the eggplant slices on top. Spread the meat sauce evenly over the eggplant then sprinkle the parmesan on top. Finish with pouring the cream sauce over top. Bake it in the oven for 45 minutes until the top is set and golden brown. Enjoy!
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Canned tomatoes are a staple in dietitian Kim Galeaz’s pantry. Here’s why she thinks that this staple is great for around-the-clock eating while being perfect for every occasion.
Can you guess what item in Kim Galeaz’s pantry is so versatile that it works for every around-the-clock eating occasion, from breakfast, lunch and dinner, to snack party-time?
Canned tomatoes and all their forms: Diced. Petite diced. Diced with chilies. Crushed. Whole. Sauce. Salsa. Pizza sauce.
Versatility is just part of the reason Kim’s pantry is filled with numerous canned tomato products. As a registered dietitian nutritionist, her goal is to create recipes that blend great taste with good nutrition while being budget-friendly and nutrient-rich. That goal is easily met with canned tomato products because they are extremely nutritious, affordable, tasty and best of all, available all year long.
Kim particularly loves that canned tomatoes are actually more fresh than fresh red tomatoes. Why? Because canned tomatoes are picked and packed at their peak, then make it in that can within HOURS. All the nutrients are retained, making canned tomatoes a nutritious choice for almost any meal.
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