Sentences with phrase «chopped tomatoes on»

Spoon the chopped tomatoes on top of the pancakes, sprinkle on the cheese and bake for 10 min.

added chopped tomatoes on the side - better salted.

I heated tortilla chips in the over for a few minutes then took them out of the oven and pour the warm sauce over top then sprinkled green onions and chopped tomatoes on top.

Not exact matches

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)

Use the coarse teeth on a grater or a mandolin to save on chopping time and avoid using tomatoes as they are often too watery.

Plate with chopped tomatoes, fresh cilantro and a lime wedge on the side.

Replacing the canned tomatoes with 3 - 4 fresh tomatoes (chopped), using less of the sun - dried tomatoes, and cutting back on the amount of feta cheese will decrease the sodium count.

Added some chopped tomato... they were on their way out anyway.

Roasted topped with parmesan & herbs, or chopped with basil and feta, or on pasta, or... BTW your tomato cups look amazing!

Sprinkle chopped onions on top of tomatoes.

For the vegetables, I started by chopping 1/2 zucchini, 1 red pepper, and 1 red onion, which I combined with 1/2 pint tiny grape tomatoes, some chopped kalamata olives, and some minced parsley on a sheet pan.

I roasted red peppers, small tomatoes, eggplant, and put that on top with chopped red onion and cilantro and of course, guacamole.

Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)

10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste

The red onions are a bit overpowering, but I omitted the tomatoes (for reason stated above) and the chopped avocado and scallions because I didn't have any on hand.

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).

Now add chopped tomatoes and cook on slow flame for 5 minutes.

My bread memory is warm, out of the oven, crusty artisan bread, grilled, and rubbed with raw garlic and topped with chopped tomatoes and fresh basil with a ball of fresh mozzarella cheese on the side.

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.

Add chopped sun - dried tomatoes and 2 tablespoons of olive oil, drained from sun - dried tomatoes, to a large skillet, on medium - low heat.

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.

2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata olives, chopped 3 garlic cloves, minced Salt and pepper

Heat sun - dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

It is filled with chopped lettuce, cucumber, and red onion, sun dried tomatoes, chickpeas instead of the hummus sometimes served on sabich, roasted slices of eggplant, hard boiled eggs, and arguably the best part - spiced and toasted strips of pita.

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.

16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula).

Smear some avocado on either a toritllA wrap or bread and add a scrambled egg on top, I also like to add pre chopped veggies to it (tomatoes, bell pepper) and toast for a minutes, wrap in foil and woilaa!

(Serves 3) Ingredients 150g maize couscous 1 tbsp garlic oil 1/2 pepper 2 tomatoes Green tips of 4 spring onions 120g tinned chickpeas, drained weight 2tbsp dried cranberries 1tsp Fodify Moroccan Spice Mix 1tbsp balsamic vinegar Salt and pepper Method Make up maize couscous as instructed on the packet and leave to cool Add the garlic oil to the couscous and mix thoroughly Finely chop the pepper, tomatoes and spring onion tips.

1/4 cup of salsa (I used my homemade kind — you can make some, or use whatever you have on hand or just chop some tomatoes)

Finish off by sprinkling chopped cherry tomatoes, 1 - 2 tablespoons of parmesan cheese, and breadcrumbs on top.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

Grilled sweet corn (or whatever you have on hand), fresh grape tomatoes, avocado, crumbled goat cheese, and fresh chopped cilantro.

When the egg starts cooking I add few chopped onions, tomatoes (very few or it can get watery), diced green chillies and cilantro before sticking the roti on top.

Add roma tomatoes, chopped basil leaves, fresh spinach leaves, and garlic cloves to the chicken skillet and cook on medium high heat about 3 minutes, until spinach wilts slightly.

Inside: grated parmesan cheese On top: salsa from finely chopped chives and tomatoes, drizzle with lemon juice before plopping on top of the quesadilla, cracked pepper on top with a little more parmesaOn top: salsa from finely chopped chives and tomatoes, drizzle with lemon juice before plopping on top of the quesadilla, cracked pepper on top with a little more parmesaon top of the quesadilla, cracked pepper on top with a little more parmesaon top with a little more parmesan.

I adapted it to the ingredients I had on hand (broccoli, onions, and chopped - up deli turkey instead of the spinach and tomatoes), but I followed your proportions and cooking time.

Shrimp, chopped tomato, chopped onion, garlic, and FARRO is a favorite at our house (recipe is on the internet).

Add chopped tomatoes, tomato sauce, almond milk, and all seasonings and simmer on low for five minutes.

Planning to try this: slice and caramelize the onions, mix with sauteed chopped mushrooms, chopped tomatoes, and wilted baby spinach, served on bruschetta (or toast!).

i wanted to make something fast with whatever i had on hand so i just subsitituted a chopped fresh tomato and used small shell pasta with the rest of the ingredients you had given.

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.

Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garlic.

Since I had done such an expert job of seeding the tomatoes, the salsa turned out a little dry, so I added a handful of chopped cherry tomatoes that I had on hand from my CSA pick - up.

I only had canned tomatoes on hand and decided to add some chopped up carrots for some extra veg.

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.

I also served this on top of parmesan couscous with some chopped tomatoes and basil.

As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.

Add chopped cilantro and brown sugar and cook on simmer till the tomatoes and cilantro float to the top.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.