Sentences with phrase «roughly chop the tomatoes»

I love to roughly chop tomatoes, and toss them with a bit of fresh - cooked pasta and garlic in a sautee pan just enough to render some of their delicious juices.

While your bread is browning, roughly chop tomato and white onion.

1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper

Pulse the machine a few times to roughly chop the tomatoes.

Peel away skins, and roughly chop tomatoes, discarding skins and cores.

meanwhile roughly chop the tomatoes, zucchini and garlic.

Empty the drained black beans into the pan and roughly chop the tomato, adding the pieces — peel, seeds and all (I added the canned tomatoes)-- along with the chicken broth.

meanwhile roughly chop the tomatoes, zucchini and garlic.

Not exact matches

10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish

6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper

Pumpkin Seed, Cranberry & Feta Salad (serves 4 as a side or 2 as main dish) 1 head organic romaine lettuce, roughly chopped 1 vine ripe tomato, sectioned 1/2 cup dried cranberries 2 oz.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

I prefer to roughly chop / chunk / dice the tomatoes, shallot, and garlic to make sure I don't have huge pieces in the guac.

vegetable oil 1 large white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with juice 1/2 tsp.

One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.

1 shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour

Ingredients: 2 red onions, finely chopped 2 cloves of garlic, finely chopped Glug, love Jamie's term, of olive oil 2 teaspoons of cumin 2 teaspoons of cinnamon 1 teaspoon of oregano 1/4 teaspoon of cayenne pepper 1/2 teaspoon of dried red chili flakes Salt and pepper to taste 1 15 oz of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can of black beans, drained and rinsed 1 can of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped

1 tbsp olive oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1 tsp sea salt cracked black pepper 2 cups kale, roughly chopped 6 tsp basil pesto

I generally don't keep my fresh tomatoes in the freezer though so I will just roughly chop them and not worry about peeling them.

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

Finely chop the onion, mince the garlic and roughly chop the sundried tomatoes, add to the frying pan on a medium heat and fry off for a few minutes - you don't need to add any oil, there is enough from the tomatoes.

packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce

Roughly chop remaining peeled tomatoes and set aside separately.

2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled

1 cup fusilli (or any tight spiral pasta) 2 tbsp olive oil 1 small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful of spinach, stems removed and chopped roughly 1/2 tsp dried oregano 1/2 tsp raw sugar 1/2 tsp sea salt fresh black pepper to taste

What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.

Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the lettuce then tear roughly into pieces; thinly slice radishes, cucumbers, and onion with a mandoline; cut tomatoes in half; and roughly chop dill.

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

3 - 4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups (700 ml) chopped tomatoes

In a large bowl combine the cooked chicken (or turkey) with the diced tomatoes (drained), green chiles, monterrey jack, and roughly chopped cilantro.

1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro

Ingredients - Roasted Veggies - 1 onion, sliced or roughly chopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper tchopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper tChopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste

Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.

1 tablespoon olive oil 1/4 cup white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped

Ingredients - 1 package of Trader Joe's Pizza Dough - 5 - 6 tablespoons of Trader Joe's Pizza Sauce - 12 oz fresh mozzarella, thinly sliced or torn into pieces - Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to taste

ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to tCHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to tchops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chopped

* 1 cup diced tomatoes (canned tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped red onion * 1 cup roughly chopped cilantro leaves * 1 Tablespoon fresh lime juice * 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending on heat preference) * 1/2 teaspoon salt

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste

4 medium tomatoes (ripe but firm) 1/2 teaspoon salt, or to taste 1 large onion, finely chopped 2 garlic cloves, finely chopped 12 wrinkly (dry - cured) black olives, pitted and roughly chopped 2 tablespoons olive oil 1/4 cup panko (Japanese bread crumbs) 2 tablespoons chopped oregano 3 tablespoons chopped parsley 1 tablespoon chopped mint 1 1/2 tablespoons chopped capers 1/4 teaspoon black pepper, or to taste

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Most of the work is hands off, you just roughly chop the pepper, tomato and onion, throw it in the oven to get all soft and caramelised then blend.

4 tablespoons extra-virgin olive oil 2 carrots, finely diced 1 medium onion, diced 1 rib celery, finely diced 6 cloves garlic, diced 1 pound lean ground turkey 1 pound pork, ground 1/4 pound pancetta, roughly chopped 2 tablespoons of tomato paste 1 tablespoon of Italian Seasonings 1 bay leaf 1 cup of water 1 cup red wine Kosher salt and freshly ground black pepper Parmigiano - Reggiano (grating)

You'll also need 8 ounces brown rice pasta, cooked 2 cups spinach, roughly chopped Grape tomatoes, halved Sautéed mushrooms 2 tablespoons hemp seeds Pinch of sea salt flakes Cracked pepper

package of tofu, cubed, lightly tossed in melted coconut oil and baked 15 minutes 1 large carrot, thinly sliced 1 cup of snap peas, trimmed 1 medium zucchini, thinly sliced 1 red pepper, roughly chopped 1 medium tomato, roughly choppd a generous handful of cilantro, roughly chopped

2 Chioggia beets 1 pound heirloom tomatoes, sliced 2 tablespoons plus 1 teaspoon olive oil 3/4 teaspoon kosher salt 3/4 teaspoon black pepper 1 tablespoon fresh lemon juice 1/4 teaspoon Dijon mustard 1/4 cup crumbled feta 1/4 cup roughly chopped walnuts 1 tablespoon fresh chives