Spur of the moment invention dinner…
As part of my green journey, I have been slowly reducing the number of production steps between me and the raw materials. Last week, I used the last can of tomatoes from the pantry and resolved henceforth to only use fresh tomatoes where previously I would have used the canned variety.
Obviously this means a little more planning ahead due to the shelf life of fresh tomatoes v their tinny competition. So the tomatoes I bought last we were starting to scream for attention and tonight was the night. I wanted to do something a bit different and also empty out the freezer a little more – still don’t have much space for frozen soups and TV dinners after giving up the chest freezer in the garage.
I took some salmon steaks out and only once they were committed to defrosting did I stop to consider how tomatoes might figure in tonight’s dining experience. I got some ideas from Google, selecting this one for Mexican tomato rice and beans from Fine Foods as my base.
It looked like – and was – a quick cook so I got the rice on first. Now that the last of the white rice is gone, it’s all brown from here on – I’m using a mix of long and short grain – with black held in reserve for special occasions. The spicy tomato bit has this in it:
- 1 teaspoon of oil (grapeseed tonight)
- 6 close of garlic, finely chopped
- 1 generous tablespoon of Jalapenos, also finely chopped
- 1 teaspoon of black salt (the colour doesn’t really mean anything)
- 2 teaspoons of cumin powder
- 1 teaspoon of curry powder
- 1 can of red kidney beans (also the last can)
- 440 grams of fresh tomatoes, blended
- 1 heaped teaspoon of oregano
- 1 heaped teaspoon of coriander powder (will use crushed seeds next time)
I started by frying the garlic and jalapeno in the oil til the flavours were rally strong – about a minute – before stirring in the spices and slat. After a couple of minutes add the tomato and beans, followed by the herbs. If it looks a tad dry, add about half a cup of water (I rinsed the bean tin into the pan).
Once this is simmering away, I added the salmon steaks, and let it all simmer away until the rice was done.
Nice a simple. Hot and spicy. Brought out a good sweat on a cold wind wet night…
Took out some more fish to do again with the leftovers tomorrow…