(I used 1 1/2 cups of salsa)
Dice the pepper tops and add to the quinoa mix.
Not exact matches
for the flatbread
toppings: 4 Roma tomatoes, sliced into coins 1/2 green
pepper, sliced 2 green onions, sliced 1/2 cup black beans, drained and rinsed 1 jalapeno
pepper,
diced 2 Tbs.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [
diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on
top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and
pepper
pitas mozzarella string cheese, cut into thinner strips of cheese marinara sauce shredded mozzarella cheese
toppings of your choice (
diced peppers, pepperoni, mushrooms, olives, onions, etc..)
Place half the mixture in the prepared casserole dish, scatter half the
diced Fontina over the
top and a grinding of
pepper.
Caldo de pollo — saute onions,
peppers and tomatoes; add bone broth, corn cob chunks or frozen corn, chicken chunks and when serving,
top with cilantro and
diced avocado.
Other times, I'll add in other
toppings like
diced tomatoes, dill, parsley, chives, relish, pickles, olives, bell
peppers, or avocados.
For Mason Jar Salad, put the dressing on the bottom, then layer with
diced cheese, onion, olives,
peppers, tomatoes and
top with the cucumbers.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell
pepper,
diced 1/2 green bell
pepper,
diced 10 pieces okra,
tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black
pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero
pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
1 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large
diced tomatoes (seeds and skin are fine) 4 chopped green onions, including
tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground
pepper to taste
Then
top with chopped romain, corn,
diced tomatoes,
diced peppers, cooked chicken, and if desired, cheese.
The quinoa is
topped with warm pan-fried black beans and eggs and cold
diced avocado, tomatoes, cherry tomatoes, self - pickled chilli
peppers, cilantro, and mint!
For a change from taco night, mix browned and drained ground beef with onion, garlic and stewed
diced tomatoes and rice, stuff
peppers and
top with cheese.
Finally, shake on some red
pepper flakes and sprinkle the
diced basil on
top.
Season to taste with salt and
pepper, then
top liberally with
diced onion, chopped cilantro and sauce or salsa of your choice.
Season with salt and
pepper to taste and serve with the thinly sliced radishes and finely
diced green onions on
top.
The small salad that I always have ingredients on hand for has a base of sweet greens,
topped with quinoa, beets (steamed and chilled),
diced avocado, lemon juice, and black
pepper.
Divide between 4 bowls, and
top each bowl with 8 cubes of lemon
pepper tofu, half an avocado (
diced), 2 teaspoons of brazil nut parmesan, and an additional drizzle of dressing (if desired).
Top with a bit of the chili
pepper soaking liquid and tomato juice from the can of
diced tomatoes.
4 scallions,
diced 2 celery stalks,
diced tops used for cooking the chicken 3/4 cup mayonnaise Salt and
pepper to taste
Ingredients: 3 Bell
Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly
diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to
top
I decided to
dice my apples up and put it on
top of the salad, and used 1 teaspoon of light Italian dressing on it (1) and sprinkled with a bit of salt and
pepper.
1 small red onion,
diced 1 tablespoon of olive oil 2 roasted poblano
pepper, sliced 2 cloves of garlic, minced 15 oz jar of salsa 2 tsp of smoked paprika 1 tsp of chipotle
pepper 1.5 cups of green French lentils 2 cups of vegetable stock Optional
toppings: sliced jalapeños, cilantro leaves or green onions
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell
pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely
diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1 small tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne
pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for
topping black
pepper to taste 2 cups cooked jasmine or basmati rice
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion,
diced small fresh ground black
pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for
topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
I poured the blue cheese sauce over riccioli pasta and
topped with a brunoise, which is a blend of similarly - sized and shaped
diced vegetables (I used orange bell
peppers, crimini mushrooms, zucchini, jiacama and carrots).
Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer with
diced onion and red
pepper on
top.
I also
diced the
tops of the
peppers into small pieces and added it to the quinoa mix.
-- 1 tablespoon olive oil — 1 onion, chopped — 3 cloves garlic, crushed — 1 (4 ounce) can
diced green chile
peppers — 1 jalapeno,
diced * — 1.5 teaspoons ground cumin — 1 teaspoon dried oregano — 1 teaspoon cayenne
pepper, optional — 2.5 cups chicken broth ** — 3 cups cooked, chopped or shredded chicken *** — 3 (15 ounce) cans white beans Optional: — canned or frozen corn —
topping ideas: cilantro, scallions, ground
pepper, cheese or sour cream
To prepare, simply roll plain Goat Cheese log in chopped, fresh chives and
diced fresh red chili
pepper or red bell
pepper, and
top with Olive Oil.
1/2 cup
diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled
Tops (greens only) of 3 or 4 green onions 1/4 cup
diced cilantro, plus more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown mustard Dash of cinnamon Salt and
pepper to taste
Beef rolls & stuffing: Extra-virgin olive oil 1/2 cup finely
diced pancetta 1 large onion, finely
diced Kosher salt Pinch crushed red
pepper flakes 1 cup Italian - style bread crumbs 1/2 cup milk 2 cloves garlic, smashed and finely chopped 4 ounces button or cremini mushrooms, chopped 1/2 cup grated provolone 1/2 cup grated Parmigiano - Reggiano 1 1/2 pounds
top round, cut into 1 / 2 - inch thick slices (about 12)
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium
dice) 1 red bell
pepper (
top removed, seeded, medium
dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black
pepper (to taste)
TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
1 tablespoon olive oil 1/2 medium onion,
diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne
pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for
topping, if desired
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small
dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black
pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely
diced) 1/2 red bell
pepper (
top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces
pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (
diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black
pepper (to taste)
Top with
diced bell
peppers and
diced watermelon, and for added pizzazz throw on some goat cheese or feta crumbles.
When I don't have any bell
pepper I still prepare the zucchini and
top it will
diced cherry tomatoes instead.
Garnish
topping 1 teaspoon extra-virgin olive oil 1/2 cup walnuts, chopped 1 garlic clove, minced 1 tablespoon fresh lemon juice 1/2 tablespoon walnut oil 1 small Bosc or d'Anjou pear,
diced 1 tablespoon chopped parsley 1 tablespoon chopped tarragon salt freshly ground
pepper
* 3 Tablespoons olive oil * 2 medium onions,
diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck,
top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut into 3 / 4 - inch cubes (can also use half carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) *
pepper
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black
pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following
toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and
diced cucumbers - Sliced scallions
For a punchy finishing touch,
top the eggs with
diced roasted red
pepper and capers.
Cheesy Pasta with Broccoli and Chicken Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4 - 6 Ingredients 400g short pasta of your choice4 cups broccoli florets3 - 4 tablespoons olive oil1 medium onion finely chopped3 garlic cloves crushed1 cup whipping (35 %) cream150g mozzarella cheese, grated2 - 3 cups
diced, boiled or rotisserie chickenSalt and
pepper to tasteGrated Parmesan cheese to
top Instructions Boil pasta in plenty of salted water as per packet instructions.
Seasoned with fresh parsley,
diced celery, cayenne
pepper and garlic, and
topped with Nadia G.'s tangy Dijon mustard - infused slaw, these tuna - cake sliders may be light, but they're also loaded with flavor.
Prep all
toppings:
dice tomatoes, shred cabbage, roast bell
peppers (either in oven or microwave), create white sauce by mixing 1/2 cup olive oil mayo plus 1/2 cup plain greek yogurt.
For the
topping: 2 carrots, peeled and grated 1 cup cooked black - eyed peas (other 1/2 can) 1 red bell
pepper, sliced or
diced 1/2 medium onion,
diced 1/2 medium sweet potato, grated 4 green onions, minced 1 tsp crushed red
pepper 2T sunflower seeds
Top with
diced red
pepper, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.
Slice the bell
pepper in half from
top to bottom, discard the stem and seeds, and
dice.
ingredients
TOPPINGS: 4 tablespoons olive oil (divided) 1/2 pound sweet Italian sausage (casings removed) 1 yellow onion (peeled, finely diced) 1 cup cremini mushrooms (thinly sliced) 1 cup sliced pepperoni Kosher salt and freshly ground pepper (to taste) GARLIC BUTTER: 1/2 cup unsalted butter (melted) 6 cloves garlic (peeled, minced) PIZZA ROLLS: 4 pounds store - bought pizza dough (divided) 1 (12 - ounce) jar store - bought marinara sauce (divided, plus extra for serving) 1 16 - ounce package low - moisture mozzarella cheese (cut into 1 / 4 - inch cubes) 1 recipe garlic butter prepared toppings 2 tablespoons dried Italian oregano flaky sea salt (to taste) cooking spray (for g
TOPPINGS: 4 tablespoons olive oil (divided) 1/2 pound sweet Italian sausage (casings removed) 1 yellow onion (peeled, finely
diced) 1 cup cremini mushrooms (thinly sliced) 1 cup sliced pepperoni Kosher salt and freshly ground
pepper (to taste) GARLIC BUTTER: 1/2 cup unsalted butter (melted) 6 cloves garlic (peeled, minced) PIZZA ROLLS: 4 pounds store - bought pizza dough (divided) 1 (12 - ounce) jar store - bought marinara sauce (divided, plus extra for serving) 1 16 - ounce package low - moisture mozzarella cheese (cut into 1 / 4 - inch cubes) 1 recipe garlic butter prepared
toppings 2 tablespoons dried Italian oregano flaky sea salt (to taste) cooking spray (for g
toppings 2 tablespoons dried Italian oregano flaky sea salt (to taste) cooking spray (for greasing)
CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO 1/2 cup butter (melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch
dice) 3 stalks celery (1 / 2 - inch
dice) 1 red bell
pepper (
top removed, seeded, 1 / 2 - inch
dice) 1 - 2 jalapenos (
tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black
pepper (to taste)
Meanwhile, finely mince 1 large clove of garlic, finely
dice 1 small onion, finely
dice the
tops of the bell
peppers and finely chop 10 jumbo shrimp that have been peeled and deveined