Sentences with phrase «cook the tomato paste»

Not exact matches

Once the meat has cooked, add the halved tomatoes, the pumpkin seed paste and the epazote.

3 tablespoons vegetable oil 3 tablespoons butter 3 tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves garlic, crushed and minced 1 tablespoon freshly grated ginger 3 medium tomatoes, chopped 2 tablespoons lime juice 2 pounds cooked lobster meat

1 batch Simple Tomato Broth Soup (see recipe above) 5 leaves cavolo nero or kale, coarsely chopped 1/2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oil

Cook's Illustrated had a vegetable broth base recipe that lasts in the freezer for 6 months — celeriac, leeks, tomato paste, soy sauce, salt...

I've made long - cooking caramelized onions loads of times... and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured, like chocolate and peanut butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural sugars mingling and melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.

In Sicilian cuisine, cooking vegetables with «estratto di pomodoro» (a concentrated paste of sun - dried tomatoes) lends irresistibly deep flavor to many classic dishes.

... I added a little bit more water and tomato paste to the baking pans while cooking at 375 for about an hour.

STIR in tomato paste and cook 1 minute longer.

Add flour and cook for 1 - 2 minutes before adding chicken broth, tomato paste and Worcestershire sauce.

Next, dump the tomatoes, tomato paste, lemon grass in the pressure cooker.

2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche

3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro

I eat them on eggs, in sandwiches, cooked and raw in every possible format from paste to pasta to chili and seriously, don't even try to bring me a cream cheese - schmeared bagel without a thin slice of tomato on it.

I used canned tomatoes since we didn't have paste, and cooked them a bit more than in your recipe to reduce the liquid.

Stir in the orzo and tomato paste and cook for two minutes more.

Cook for 3 minutes then add wine and tomato paste.

(1 28 oz can of diced tomatoes would be fine) 2 TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2 cup of day old, cooked rice 1/4 cup nut milk, i used oat

Stir in the tomato paste and red wine, and cook for 6 to 8 minutes.

Once the onions are browned you can add the chopped tomatoes and spices, cook this until the tomatoes are completely broken down and almost turned into a paste.

Let the chard cook with the tomato paste and spices for 5 minutes until the chard is cooked and the spices are fragrant.

Cook for about 6 hours, then add about 1/2 can of tomato paste.

While meat is browning, place tomatoes, tomato paste, lentils, spices and herbs, sugar and water in slow cooker, stirring until combined.

Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black pepper

- Next, add in the diced onion and red bell peppers, and saute those together with the ground beef for about 3 - 4 minutes; add in the garlic and stir to incorporate, and once that becomes aromatic, add in the tomato paste and stir, and cook the mixture for a minute or two.

Stir in tomato paste and cook 2 minutes.

Onions and tomato paste build flavor with a few minutes of cooking in a skillet, as does flour which gains a nutty taste and serves to thicken the sauce made of beef stock and wine.

In any case add the chopped tomatoes, red chili paste, and lentils cook for 20 minutes (much longer and things will get mushy and overcooked).

Stir in the tomato paste, parsley, bay leaves and rice and cook for about a minute.

of olive oil, portobello mushroom, garlic, tomato paste, and rosemary and cook, stirring occasionally until all liquid has evaporated and tomato paste starts to brown, 3 - 5 minutes.

Add anchovies and tomato paste and cook, stirring, until color deepens, about 2 minutes.

Add flour and tomato paste and cook until mixture forms a golden crust at the bottom of the pan.

In the same pot you cooked the vegetables in, you'll cook mushrooms until they release their moisture then add tomato paste and soy sauce, and that combination is pure genius.

Add garlic, ginger, chile, tomato paste and garam masala and continue to cook, stirring frequently, about 3 minutes.

Only tweaks I consistently make now are to 1) cook chicken in the oven while the spaghetti squash cooks (to avoid moving sauce in and out of pan) and 2) add a few generous spoonfuls of tomato paste in with sauce before adding squash.

While onions are cooking, In a 4 qt (or larger) slow - cooker whisk in coconut milk, tomato paste, curry, garam masala, cumin, cayenne pepper, ginger and liquid smoke..

Stir in the cream, tomato paste and ground almonds and continue to simmer for an additional 10 to 15 minutes, until the chicken is cooked through.

I always cook my soups with V - 8 and no water, adding tomato paste just gives it a bold taste, which i like.

Add the garlic and tomato paste, and cook until the garlic is fragrant (just 30 seconds or so), and stir into the other veggies.

Add the tomatoes, green chilli and the pastes and cook till the tomatoes get mashed up.

Add the tomato paste and cumin and cook stirring constantly for 2 minutes.

Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine

Flank steak is dry rubbed, seared and then slow - cooked all day long in a crock - pot with taco spices, beef broth, lime and tomato paste until it's fall - apart tender.

Add in the tomatoes, tomato paste, and spices; cook for 15 minutes over medium - low heat, stirring occasionally.

Cook until onion is soft, and then add tomato paste, oregano (I used dried), red wine vinegar, Worchestershire sauce, molasses, and salt (which I forgot to add).

ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar

Then add the tomatoes paste and red chili powder and cook for a couple of minutes.

Add the tomato paste and the water slowly, whisking constantly, and cook over low heat until thick.

-LSB-...] paste 1/4 cup lentil cooking liquid or vegetable broth 3 large tomatoes, diced (we used 1 quart homemade pureed tomatoes) 1/2 teaspoon sea salt or to -LSB-...]

Add the tomato paste and cook for 1 or 2 minutes to deepen its flavor.

Stir in the tomato paste and garlic and cook for 1 minute more.