Not exact matches
Add the
last tomato, cilantro, and jalapeno to the food processor and run the processor until the jalapeno has been
chopped very fine.
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.
Made this yesterday with a few changes: I don't eat ham so I left that out; I didn't have Sherry Vinegar on hand so left that out; I had some of the season's
last few
tomatoes from the garden so I used those instead of canned (simply
chopped them up, no draining).
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.
Last time i made it exactly like in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille from your
tomato sauce with added finely
chopped eggplant, 2 carrots, a red and yellow bell pepper and many halfed cherry -
tomatoes instead of the 4 big
tomatoes.
I also
chopped the
tomatoes only coarsely, not as finely as I did the
last time.
I followed the recipe to the end, but I added browned chicken to the mix for the
last 5 - 8 minutes and I put some
chopped up
tomatoes in the finished dish.
Now Shakshuka can be a patchke to make, what with the
chopping, sauteeing, and fresh
tomatoes... I don't know about you but after a long Shabbos, and an even longer Motzei Shabbos, the
last thing I want to do is start cooking, AGAIN (hence the Sunday night meal of leftovers!).
1/4 cup Olive Oil (I used a little less) 2 cups Onion,
chopped 2 Red Bell Peppers,
chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans Black Beans 1 (16 - ounce) can
Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last
Tomato Sauce 1/2 cup Water (I swished it around the
tomato sauce can to get every last
tomato sauce can to get every
last drop)
I used whole garden
tomatoes frozen from
last fall's harvest, added a little dried oregano, and
chopped fresh basil that I added with the sun dried
tomatoes at the end.
Here is what I packed for my 4 year old for lunch today: Rosemary Balsamic Lamb
Chops (leftovers from
last night) Roasted potatoes Homemade ketchup sliced
tomatoes from our garden (we will see how many of those she eats...) Sauerkraut Like the lunchbox?
Ingredients: 2 ripe avocados, cubed 1 cup jicama, cubed 1 cup
tomato,
chopped 1⁄4 cup onion,
chopped 2 TBSP fresh cilantro,
chopped 1 TBSP lemon juice 1⁄4 tsp unrefined sea salt Instructions: Mix all the ingredients in bowl and add the avocado in
last.
I am a novice and took my new block for its first «drive»
last night, on some pork
chops,
tomatoes and asparagus — used it on our Viking gas 6 buner — it went pretty well — thanks to this forum and other information available about this «art form».
Top 1 cup of cooked quinoa with
chopped tomatoes, carrots, 1/4 cup crumbled goat cheese, and diced leftover protein from
last night's dinner.