Sentences with phrase «chopped tomatoes if»

You can use a can of regular chopped tomatoes if you'd like, or even just some chicken or vegetable broth.

You can also add some extra chopped tomatoes if you like it a bit chunkier or just leave it as it is.

Not exact matches

If not, you can buy chopped tinned tomatoes x

I love to add some chopped scallions, spirulina, cherry tomatoes, basil, cilantro, dill, and if I'm really in the mood extra hot peppers, and garlic.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley tchopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley tchopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley tchopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley tChopped fresh parsley to serve

then, it was a large can of whole or chopped tomatoes as well as any fresh tomatoes if she had any and about one or two potatoes that had been cut into cubes.

1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste

To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes) in olive oil and, when you just begin to smell the garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.

That said, it can take savory additions: chopped sun dried tomatoes, feta, olives, lemon zest, a micro-planed clove of garlic or bits of dried fruit if you'd rather go that direction.

If you're not using my salsa recipe (or store bought), then substitute 1/4 medium chopped red onion, 1/4 cup canned corn, 1/4 cup black beans and 1 chopped roma tomato.

can fire roasted tomatoes, crushed or diced 1 cup chicken stock (add more to thin out sauce if need be) 1/3 cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and pepper 1 box rice noodles, cooked according to package instructions (I used Maifun noodles)

If you are looking to steer clear of tomatoes right now, I would substitute chopped avocado and red onion.

COOK»S NOTES: * If you prefer, and it's too warm, grill the eggplant in slices, cut it up afterward, and stir in fresh chopped tomatoes with just a tablespoon or so of minced onion — perhaps scallions — along with only half the garlic.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

Chop up the kidney beans (if you don't like large, whole beans) and add to skillet, along with the tomato sauce.

can crushed tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded and chopped 1 cup cooked pinto beans or black beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips

What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste

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

1 double 9 - inch pie crust (homemade or Pillsbury) 4 - 5 tomatoes, sliced 1/4 cup fresh basil, chopped (feel free to add more if you're a basil lover) 2 cups shredded sharp cheddar cheese 1/2 cup shredded parmesan cheese 3/4 cup light mayonnaise 1 - 2 large garlic cloves, minced Salt and pepper, to taste

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.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried basil or 1/3 c. fresh chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.

If prepping this recipe and plan to have leftovers, keep the dressed lentils, the chopped tomato / cucumber / cilantro mixture, and the fresh arugula separate until serving.

* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper

Gather, slice and chop your cucumber, tomato and olives, if using.

If you are using defrosted cooked tomatoes (or fresh chopped tomatoes), just mix them in at the end.

These tomatoes also have lots of garlic and herbs in them, so if you are using chopped raw tomatoes (or your own plain defrosted garden tomatoes), I would add a nice sized handful of chopped herbs of your choice to this recipe: basil, rosemary and parsley will all work, or use a combination.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

tomato paste 1 cup tomato sauce 2 large tomatoes, chopped 2 teaspoons minced ginger 2 teaspoons minced garlic 2 green chilies, such as serranos, seeds and stems removed, minced 1 tablespoon red chile powder 2 teaspoons ground cloves 8 green cardamoms Salt to taste 3 tablespoons butter 2/3 cup cream 1 teaspoons ground fenugreek 2 teaspoons minced ginger Honey to taste, if needed

24 ounces shelled prawns (defrosted if frozen) 1/3 cup olive oil 3 tablespoons lemon juice 3 cloves garlic, crushed 1 1/2 teaspoons finely chopped thyme 6 - 7 medium plum tomatoes, seeded and finely chopped 10 ounces feta cheese, crumbled 3/4 teaspoon black pepper

** If you don't have the ability to weigh your tomatoes, the equivalent is 1 cup of coarsely chopped tomato (es).

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)

ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)

Note: I loved this dip just as is, but I think it would also be great with some chopped tomato or even some crumbled, crispy bacon if you'd like to add a little flair.

You could also add some chopped fresh tomatoes and / or cook a small amount of chopped onion in the oil before adding the rest of the ingredients if you want a slightly chunky sauce!

- 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.

Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish

* 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)

5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste

Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of diced tomatoes 1 14oz can of light coconut milk 1 tbsp fresh grated ginger ** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp dried)

* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)

Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced

Add the stock, the wine (if using), tinned tomatoes, tomato puree, chopped parsley and season well with salt and freshly ground black pepper.

Super quick, repeated often mixtures include: black beans / canned tomatoes / crushed red pepper / quinoa (no oil for cooking) topped with feta, a scant dash of olive oil, and chopped cilantro if available.

In addition to zucchini, it's also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato — vegetable broth (or you can also substitute chicken broth if you like).