Stir finely -
chopped cherries into your cookie, muffin or bread mixes to give your baked goods some sweetness, and cut back on the amount of refined sugar in the recipes.
Not exact matches
After about 10 minutes, add the
cherry tomatoes,
chopped into quarters and the tomato puree.
While these cook
chop the
cherry tomatoes
into quarters and the zucchini
into thin half moons.
While the aubergine bakes,
chop the
cherry tomatoes and courgette
into quarters, keeping the courgette slices nicely thin.
4 - 5 apples, cored, peeled, and
chopped into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried
cherries 1/3 cup
chopped walnuts 1/3 cup
chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
However, you will have some extra
cherry filling left over that you can cook down
into a sauce for serving over pork
chops, chicken or of course, ice cream.
2 1/4 pounds (1 kilogram) of an assortment of dried (apricots, figs, prunes, raisins, sultanas, currants, dried cranberries, dried
cherries, etc.) and candied fruit (mixed peel and / or
cherries), all
chopped into bite sized pieces
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut
into cubes half a yellow pepper, cleaned and cuto
into cubes 8 - 10
cherry tomatoes, cleaned and cut
into quarters 1 carrot, cleaned and cut
into cubes 2 hanfuld black pitted olives,
chopped a handful of fresh parsley, cleaned and finely
chopped a handful of fresh basil, cleaned and finely
chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
Chop the
cherry tomatoes
into quarters and add them
into a bowl together with the finely
chopped onion, some
chopped coriander (reserved some for sprinkling at the end) and a squeeze of lime juice.
1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut
into small florets and stems peeled and
chopped 1/4 c dried
cherries, cranberries, or raisins 1/4 c roasted peanuts,
chopped
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut
into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12
cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken
into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Ingredients 1 — 1 1/2 cups asparagus,
chopped into 2 - inch bites 1 bell pepper,
chopped (I used yellow) 1 small zucchini,
chopped 3/4 cup
cherry tomatoes, cut in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula
into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out
into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered
cherry tomatoes, the
chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Put the
cherries and walnuts
into the food processor and pulse until they're coarsely
chopped, then put them in a large bowl and set aside.
For the salad: 1 1/2 lbs zucchini 1 lb
cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced
into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three),
chopped
So my first thought is since I was coming home late, I would just pick up some grilled chicken from KFC, but Tony took dinner
into his own hands — he fixed Zataran's red beans and rice with kielbasa — I added
chopped baby spinach to mine — as well as some
chopped peppers Tony brought home for me — they are pickled
cherry peppers stuffed with proscuitto and a tiny piece of cheese — so good!
1 lb chorizo sausage 1 bag sweet potato chips 1/4 c cilantro,
chopped 1/4 head red cabbage, cut
into thin shreds 1/2 c
cherry tomatoes, diced 3 oz goat cheese 2 tbsp almond milk
We don't like candied
cherries, so I decided to fold in 3/4
chopped walnuts
into the mix after whipped and before baking.
Cut the
cherry tomatoes
into quarters,
chop the mint thinly, and zest half a lemon with a zester.
Rinse all of your veggies and
chop into equal sized pieces (mine were roughly 2 inches in size, and I simply halved the
cherry tomatoes).
100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 50 ml fruit syrup 20 g mini marshmallows 25 g
cherry berry mix 10 g mixed seeds 1 meringue nest broken
into small pieces 1 - 2 cocoa beans bashed up
into nibs, you can find these in our CHOC Chicos Kits 1 piece of stem ginger
chopped as fine or chunky as you like (optional)
Basic Ingredients: 2 cups
chopped kale or greens of your choice (you can remove the thick stems if desired) 2.5 cups nondairy milk 1 cup water 2 medjool dates, pitted 1 cup frozen bananas (remove the peel, cut
into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup unsweetened frozen fruit (mango, strawberries, blackberries, blueberries,
cherries, your pick!)
10 chicken breast tenders, cooked and torn
into small pieces 1/2 cup sliced green onions 1 cup seeded
cherry tomatoes, quartered 2 cups
chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut
into 1/2 - inch cubes (optional: yellow or red pepper, cut
into small strips)
vegan mayo, chipotle, salt, lime juice, red onion
cherry tomatoes, a red chilli and garlic all finely
chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a little vegan cheese to melt
into it all.
Brown Rice Salad with Apples, Walnuts, and
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced
into 1/2 inch pieces1 / 4 cup dried
cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
cherries, roughly
chopped1 / 3 cup walnuts, roughly
chopped1 bunch of chives, finely
chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
1/4 cup olive oil 1 teaspoon sea salt 1/2 teaspoon ground turmeric 1/8 teaspoon ground red pepper 1 large head cauliflower, cut
into florets (about 10 cups) 1 bag (12 ounces) vine - ripened
cherry tomatoes, halved (about 2 cups) 2 tablespoons
chopped fresh cilantro
Ingredients 4 peppers (I used yellow peppers), washed 150 g semiwhole rice (I used Carnaroli), rinsed under cold running water 150 g seitan, finely
chopped 1 zucchini, cleaned and cut
into cubes 8 - 10
cherry tomatoes, cleaned and cut
into quarters a handful of capers, soaked in filtered water for 10 - 15 minutes then rinsed and drained -LSB-...]
I made these with frozen peaches which I
chopped smaller and frozen dark
cherries that I cut
into quarters becaus I could not find any frozen cranberries.
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately
into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces
chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or
cherries / Can be served at room temperature on a bed of coarsely
chopped kale that has been lightly dressed in a little more of the citrus dressing.
Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and
chopped (or you can use
cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn
into pieces 1 cup basil leaves, roughly torn salt to taste
ingredients OVEN - BRAISED PORK
CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
CHOPS WITH APPLES, ONIONS, AND DRIED
CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to
CHERRIES 1/2 cup dried
cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to
cherries 1/2 cup dry white wine 4 center - cut bone - in pork
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut
into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut
into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)
1 cup quinoa, rinsed well 1/2 teaspoon kosher salt, plus more to taste 2 tablespoons fresh lemon juice 1 garlic clove, minced 1/3 cup extra-virgin olive oil Freshly ground black pepper 1 large cucumber, cut
into 1 / 4 - inch pieces 1 pint
cherry tomatoes, halved 2/3 cup
chopped flat - leaf parsley 1/2 cup
chopped fresh mint 2 scallions, thinly sliced
Top with fresh
chopped cherries and place in freezer for 30 - 40 minutes until the slab is solid and then cut
into pieces.
Slice the pork rack
into chops and spoon the
cherry bourbon sauce on top and around each
chop.
Ingredients 200 g cleaned
cherries 300 g cleaned strawberries, cut
into quarters the juice of half a lemon the juice of 1 orange 1 tablespoon naturale vanilla extract 2 tablespoons molasses (from whole cane sugar) the juice of 2 cm cleaned and grated fresh ginger root 4 - 5 fresh mint leaves, cleaned and
chopped 1/4 teaspoon -LSB-...]
ingredients DAIRY FREE PARMESAN CHEESE: 1 cup cashews 1/4 cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt ROASTED VEGETABLES: 1 green zucchini (quartered lengthwise, cut
into 1 / 2 - inch slices) 1 pint
cherry tomatoes (halved lengthwise) 1/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 pound rigatoni DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2 cups cashew milk 1 tablespoon hot sauce 1/4 cup parsley (
chopped)
Cut bread
into smaller pieces, halve
cherry tomatoes, slice onion thinly, dice nectarines,
chop basil roughly, then add them all to a large bowl with sprouts, mixed greens and pine nuts.
Whisk 1/2 the coconut cream mixture
into the condensed coconut milk until just incorporated then gently fold in the rest followed by the
chopped cherries
2 handfuls
cherry tomatoes, cleaned and cut
into halves or quarters extra virgin olive oil, to taste (and some more, to serve) whole salt, just enough to taste a large handful of fresh basil, cleaned and
chopped
Ingredients For the salad: 2 heads fresh green or red lettuce, washed, dried, and torn
into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut
into slivers 1/4 cup raisins 1/3 cup dried
cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely
chopped 1 large clove garlic, coarsely
chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
4 Put the
cherries, onions and
chopped basil
into a food processor.
Fold in the
chopped cherries and chocolate chips, pour batter
into an 8 x 8 baking dish and bake «er up!
Ingredients 2 cups rolled oats 1/2 cup hulled white sesame seeds 3 tablespoons chia seeds 3 tablespoons hemp seeds 1/3 cup dried cranberries (or
cherries) 1/3 cup dried apricots (
chopped into 1/4 inch pieces) 1/2 cup slivered almonds 1/2 cup almond butter 1/4 cup brown rice syrup 1/4 cup maple syrup
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise
into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved
cherry tomatoes 1/2 shallot, very finely
chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely
chopped fresh cilantro, plus a few sprigs for serving 1.
These, subbing in cocoa as described and mixing in
chopped dried
cherries and mini chocolate chips, then pressing a granola - encrusted pecan (https://smittenkitchen.com/blog/2012/11/granola-crusted-nuts/)
into each one before baking.
For the Rhubarb Cherry Filling 1 cup (135g) Rhubarb —
chopped into 1/4 inch pieces 1 cup (170g)
Cherries — pitted and
chopped into half 3 tbsp Pimm's 1/2 tbsp Cornflour 1 tsp lemon zest 3 — 5 tbsp fine granulated sugar (at 3 tbsp, it is slightly tart.
I get the littlies to help
chop the butter
into tiny cubes and snip the glace
cherries with scissors.
Chop the
cherries, or to make things even easier, blitz them briefly in a food processor to cut them
into small pieces.
For example, cut fruits such as grapes,
cherry tomatoes, and strawberries
into quarters before serving, and shred or finely
chop meats, vegetables, and cheeses.
Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely
chopped • 150g French shallot, finely
chopped • 600g (4 medium - sized) chicken thighs, cut
into 2 cm chunks • 2 large spicy chorizo sausages, cut
into slices • 1 cup
cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and
chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and
chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil