Not exact matches
I baked it
at 375 F (equivalent to 190) for approx 24 minutes, then added the toppings (
tomato paste,
chopped tomatoes, some swiss chard) and put it in for another 5 minutes.
O my goodness, I tried these tonite and served it in a wrap (2pieces per wrap), Iade homemade wraps too, to go with these and added
chopped cucumbers,
chopped tomatoes, and
chopped onions to the yogurt along with fresh grated garlic, and drizzled some tamarind and date chutney (which is available
at any Indian grocery store, readymade bottles)......... me and hubby were in heaven.....
I added
chopped sundried
tomatoes and fresh parsley
at the end & poured the sauce over whole wheat penne.
I
chop some leftover plum
tomatoes but cherry
tomatoes work well, too, and still appear to be plentiful
at the markets.
This site's Paleo option offers a weekly menu
at a set price, with mouthwatering selections such as Memphis Pork
Chops with squash, collards, and bacon; or Harissa - Spiced Tuna with roasted sweet potato,
tomato, and apricot.
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry
tomatoes (or
chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth
at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
1 spaghetti squash (bake 30 - 35 minutes
at 350) 1 package chicken sausage, cut into chunks 1 onion,
chopped 3 cloves garlic,
chopped extra virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed
tomatoes 1/4 cup heavy cream grated pecorino romano cheese
Green
Chopped Salad with Balsamic - Grilled Cherry
Tomato Skewers — Healthy and delicious, perfect to serve
at your 4th of July BBQ!
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
Hope your crew is hungry, because this recipe makes four Mexican Pizzas like those served
at the Bell: seasoned ground beef and refried beans are sandwiched between two crispy flour tortillas, topped with melted cheddar cheese, salsa, diced
tomato and
chopped green onion.
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
We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have on hand — salami, olives, sautéed mushrooms and onions,
chopped bell peppers... Last week
at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage, fresh sliced Anaheim peppers, and cherry
tomatoes on a creamy, cheesy base.
Recipe by Check full recipe
at Ingredients: artichoke, black pepper, chicken,
chopped tomatoes, dill, garlic, lemon, parsley, salt,
tomatoes, olive oil, onions, oil, olives, salad...
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.
Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or
chopped cauliflower (added after the
tomatoes and simmered until cooked) and
chopped cilantro (stirred in
at the end).
2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup
chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for
at least an hour) pineapple, mango, grape
tomatoes, red onion (or whatever else you'd like to use)
I didn't have
tomato paste so I used about a cup of
tomato sauce and I stirred in spinach and
chopped fresh mushrooms
at the end.
I also used drained
chopped tomatoes instead of whole peeled
tomatoes and added a big pinch of red pepper flakes
at the end.
I forgot the taco seasoning mix
at the grocery store so just added some papkria and cayenne, but first I sauteed
chopped onion and minced garlic then added a can of refried beans, black beans, corn and petite
tomatoes.
Shrimp,
chopped tomato,
chopped onion, garlic, and FARRO is a favorite
at our house (recipe is on the internet).
Ingredients 1 tbs olive oil 1 onion, finely
chopped 1 organic free - range chicken, cut into
at least 8 pieces 1 tin of
tomatoes 1 small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark organic cooking chocolate
If you are using defrosted cooked
tomatoes (or fresh
chopped tomatoes), just mix them in
at the end.
Ingredients: 8 medium ripe
tomatoes, I used a combination including San Marzanos / 2 medium red onions,
chopped /
At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into slices / 1 bunch swiss chard, stems
chopped, leaves
chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
One small modification I make is that I
chop some sweet red peppers and mix them into the sauce
at the same time I add the
tomato quarters.
I like more veggies in my chili so I always add some
at the second stage when I add the chicken and
tomatoes (
chopped peppers and cauliflower are the best Imo).
Home > recipes > meals / dishes > pasta dishes > spaghetti recipe
at a glance 5 stars 7 reviews ready in: over 5 hrsserves / makes: 10recipe id: 22371cook method: stovetop, crock pot ingredients 6 Italian sausage links, cut into 1» pieces1 cup finely
chopped onions3 tablespoons sugar1 teaspoon dried basil leaves1 teaspoon dried oregano leaves1 / 2 teaspoon salt2 cloves garlic, minced1 can (28 ounce size) crushed
tomatoes, undrained1 can (15 ounce size)
tomato sauce1 can (12 ounce size)
tomato paste24 ounces uncooked spaghetti pasta directions.
Due to partially empty shelves I used
chopped tomatoes w / water instead of paste and canned tom and heavy cream instead of yogurt - also added butter to sauce
at end.
1/2 cup plain bread crumbs (I used whole wheat) 1/3 cup flat - leaf parsley,
chopped 1/4 cup garlic and herb - marinated sun - dried
tomatoes,
chopped 2 cloves garlic, minced 2 eggs,
at room temperature and lightly whisked 2 Tbsp.
Sauté some onion in plenty of oil until they're translucent, add
chopped garlic, a can of drained
tomatoes, stir together, cover and roast in the oven
at 350º — 375º for 30 - 40 minutes.
* 1 1/4 pounds boneless, skinless fish fillets (any variety),
at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely
chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape
tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely
chopped chives (I left these out and added a minced hot chile pepper instead)
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves,
chopped finely2 sprigs curry leaves2
tomatoes,
chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon
tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to
chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for
at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
The recipe didn't specify type of parsley to use, I selected flat leaf parsley, but you may get a brighter flavor by using curly instead, next time I will try it and perhaps add
chopped fresh
tomatoes at the table.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves,
chopped finely2 sprigs curry leaves2
tomatoes,
chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon
tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to
chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for
at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
1 small can plain
tomato sauce 1/2 small onion 1 clove garlic, roughly
chopped 30 medium sized green olives, pitted 3 tablespoons goat cheese,
at room temperature 1 egg, lightly beaten 1/2 cup flour 1/2 cup Italian bread crumbs 3/4 cup olive oil salt to taste
Veggies 8 cups of veggies, roughly
chopped (I used broccoli, pepper, zucchini and leftover butternut squash) 2 tbsp of sundried
tomatoes, sliced Combine the veggies with the prepared roasted garlic sauce and place in an 8 × 8 pan and bake
at 350 for 30 minutes.
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.
I make these with halved
tomatoes so the skin contains the drip in the transfer to plate, and I put parmesan in the breadcrumbs and then
chopped basil
at the finish.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum
tomatoes (about 2 1/4 lb), seeded and grated (skins removed
at end) 1 large onion, grated 3 garlic cloves,
chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup
chopped flat - leaf parsley 1/4 cup
chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted
tomatoes, lightly
chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for
at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
With ripe
tomatoes, some
chopped avocado, and topped with homemade pita crisps and a lemon garlic vinaigrette, this salad will impress everyone
at your next barbecue.
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
Recipe
at a glance 5 stars 1 review time: over 5 hrsserves / makes: 8recipe id: 75522cook method: stovetop, crock pot ingredients 1 pound dried navy beans6 ounces slab bacon, diced1 large onion,
chopped1 green bell pepper, cut in 1 / 4 - inch dice1 red bell pepper, cut in 1 / 4 - inch dice1 can (28 ounce size) plum
tomatoes,
chopped, with their juices1 / 2 pound honey - baked ham, in 1 / 4 - inch dice1 smoked pork
chop, in 1 / 4 - inch dice1 cup ketchup3 / 4 cup packed dark brown sugar1 / 4 cup honey1 / 4 cup dark molasses1 tablespoon Worcestershire sauce1 teaspoon dry mustard salt, to taste directions Wash beans and soak overnight in enough cold water to cover by 2 inches.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion,
chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy
at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum
tomatoes,
chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Also have plenty of
chopped fresh garlic (2 cloves of garlic per pizza) and onion (1/2 onion per pizza),
tomato pizza sauce and grated cheese
at the ready.
At the same time, make the quinoa according to the package directions, but add in a spoonful of
tomato sauce and 2 cloves of
chopped garlic.
Chopped or crushed
tomatoes will let you skip the squeezing step (and also skip the part where you look down
at your shirt a half hour later to see a trail of
tomato juice and seeds).
At Leon they are served as a mezze along with
chopped tomatoes, pickles, and aioli.
Tables
at Tel Aviv's coolest outdoor cafés are lined on Friday morning — when the weekend starts there — with bowls of
chopped fresh
tomato and cucumber dressed with zippy lemon and za'atar dressing, spicy Moroccan carrot salad, shredded green and purple cabbage tossed with tahini, and bowls of fresh hummus and pita.
Pour the fine green beans and the sweet potato to the pan and cook it with the rest of the veggies for 5 minutes
at high heat, then add the
chopped tomatoes, a cup of cooked chickpeas, chilli flakes, 1 tsp Himalayan salt, 1/2 tsp ground pepper and the coconut, give it a good stir and cook until the fine green beans and the sweet potatoes are soft and ready to eat.
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for
at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of
chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of
chopped sun - dried
tomatoes (this time I made an exception and used
tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow
tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.