While
these cook chop the cherry tomatoes into quarters and the zucchini into thin half moons.
Not exact matches
While the potatoes
cook, peel and finely
chop the garlic, quarter the
cherry tomatoes and heat both in a pan with a glug of olive oil.
Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely
chopped cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.
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 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or
cherry tomatoes) 3
cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
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
1/2 cup berries or unsweetened
cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4 cup unsweetened almond milk or kombucha 2 T.
chopped nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened coconut 1/2 cup
cooked brown rice, cooled (Be sure to check Denise's blog for rice
cooking instructions)
2 chicken breasts 1 head broccoli,
chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6 cups baby arugula 1 cup
cherry tomatoes, cut in half 2 cups
cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of
cooked brown rice 2 cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well) 1 cup of
cooked sweet corn 1 cup of
cherry tomatoes 1/2 red onion finely
chopped 1 avocado 1 1/2 lime a generous handful of
chopped coriander a sprinkle of chilli flakes (optional)
Chicken tortillas: Take two small wholemeal flour tortillas, place one in a large frying pan and top it with sliced
cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5
chopped cherry tomatoes and a small handful of shredded cheese.
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling
cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for
cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red
cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and
cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice —
cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons
chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
- 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.
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup
cooked brown rice 1/2 cup black beans 1/4 cup
cherry tomatoes, quartered 2 tablespoons fresh cilantro,
chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion,
chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
6 eggs 6 pieces bacon,
cooked and crumbled 1 stalk celery,
chopped 2 TBSP
chopped green onion 1 C
cherry tomatoes, halved 2 avocados 2 TBSP plain non-fat Greek yogurt salt and pepper to taste
It has ground beef,
cooked quinoa, onion, garlic,
chopped kale, and
cherry tomatoes.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil
cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup
chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
1/2 cup brown rice (pre-
cooked, use leftovers) 1/2 cup edamame beans (
cooked) 2 handfuls of baby spinach about 1/2 cup diced sweet peppers (red, orange, yellow) handful of green onions,
chopped (1 - 2 sprigs) handful of
cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
Next throw in the
cherry tomatoes — they will split and break down a bit as they
cook — and the
chopped tomatoes.
Non-stick
cooking spray 1 cup raw cashews 1 cup raw almonds 1/2 cup puffed rice cereal 1/2 cup dried tart
cherries, roughly
chopped 1/3 cup sunflower seeds 1/3 cup unsweetened coconut flakes 1/3 cup brown rice syrup
Summer Veggie Salad with Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15
cherry tomatoes, halved 2 Tbsp fresh basil,
chopped 2 oz feta, crumbled 1/2 C wheat berries,
cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone ground mustard salt to taste
This tasty low - carb one pot chicken tomato recipe is so easy to prepare:
cook the chicken breast with the
chopped onion and garlic, then add the
cherry tomatoes, when the chicken is white add the half and half cream and tomato sauce.
Nonstick
cooking spray 1/2 cup pecan halves 1/2 cup dried apricots, roughly
chopped 1/2 cup dried sour
cherries 1/2 cup pumpkin seeds 1/2 cup ground almonds 1/4 cup sesame seeds 2-1/4 cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4 cup honey 1/2 cup granulated sugar
1 acorn squash, halved and seeds removed 1 cup
cooked quinoa 3 tablespoons dried
cherries, diced 1 celery stalk, think sliced 2 teaspoons
chopped fresh mint 2 tablespoons plain Greek yogurt salt & pepper to taste olive oil
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)
1 (15 - ounce) can corn kernels, drained and patted dry (I used Trader Joe's frozen roasted corn) 1 head iceberg lettuce,
chopped (I used romaine lettuce) 1 cup
cherry tomatoes, halved 1 large avocado, cubed 10 slices bacon,
cooked and crumbled (I only used six) 4 hard - boiled eggs,
chopped
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.
Mix up the quantities and proportions to suit your taste and the situation: Add
chopped avocado just before serving in place of the cucumber, use
cooked green beans instead of bell pepper, add halved
cherry tomatoes, or top with basil ribbons.
In addition to the girls» noodles, I love spreading it on my Oil - Free Spelt Pizza Crust or atop my Lentil Flatbread or even mixing it in with some
cooked quinoa and
chopped cherry tomatoes.
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.
In a bowl, add mozzarella balls,
cherry tomatoes,
chopped basil, diced red onions, white cannellini beans, the
cooked pasta, and Genova Tuna in a convenient easy to open can.
Quinoa, Nut and Cherry Bars adapted from Bon Appetit 1 cup coarsely
chopped almonds 1/2 cup uncooked quinoa, rinsed and drained (it does not have to be dry before using) 1/4 cup raw pumpkin seeds 1/4 cup raw sunflower seeds 1 cup dried
cherries (unsweetened if possible) 2 tablespoons maple syrup 3/4 teaspoon kosher salt Pre-heat oven to 350 — spray an 8 x 8 baking pan with non-stick
cooking spray.
Wild Rice Salad with Broccoli Recipe 2 cups
cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet
cherries, halved 1/2 cup coarsely
chopped toasted pecans Fine sea salt and freshly ground black pepper
6
cooked broccoli florets,
chopped 6 grape /
cherry tomatoes,
chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels — use all purpose / plain flour plus 3 level tsp baking powder) 6 fl oz (3/4 cup) milk — use whole milk, or breastmilk / formula if you prefer 3 tbsp olive oil 1 egg, beaten
-5-6 clean and dry romaine lettuce leaves -1 cup of shredded chicken (
cooked)-1 avocado -1 / 2 lemon or lime -1 tomato (or 1/2 cup of
cherry tomatoes)-2 tbsp
chopped onion -1 / diced jalapeno pepper - Salt, pepper and garlic powder, to taste
Preparation time: 10 min
Cooking time: 5 min Total time: 15 min Ingredients, serves 4 1 bunch Lacinato, Tuscan or Dinosaur kale, stems removed and thinly sliced 2 tbsp fresh lemon juice 1/4 cup olive oil, divided 1 tsp sea salt, divided 1 pint
cherry tomatoes, halved (or 1 lb vine tomatoes, roughly
chopped) 1 seedless cucumber, peeled and diced 1 -LSB-...]
1 cup of shitake mushrooms 2 large carrots, shredded thin with a spiralizer or julienned 1 large raw beet, grated 1 green bell pepper, seeds discarded and sliced thin 1 cup of broccoli florets 1/2 cup of
cherry tomatoes, halved 1/2 cup of red cabbage, shredded 2 small cucumbers, peeled and
chopped 1 small avocado, cubed 1/2 cup of chickpeas, rinsed and strained 2 cups of quinoa,
cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
can chickpeas (garbanzo beans), drained and rinsed ● 2 cups
cherry tomatoes ● 1 cup
cooked quinoa * ● 1 English cucumber, quartered ● 1/4 red onion, diced ● 1/4 cup extra virgin olive oil ● 1 bunch fresh basil leaves,
chopped ● 1/2 cup fresh flat leaf parsley,
chopped ● Juice from 2 lemons ● 2 tbsp.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil
cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup
chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
・ ・ ・ BLT Salad by @whole30recipes 4 - 6 cups of romaine or butter lettuce 1/4 -1 / 2 cup
cherry tomatoes, halved 1/8 cup red onion, finely diced 2 TBSP (to taste) of ranch dressing (recipe in a previous post) 2 - 3 slices of bacon,
cooked and
chopped Fresh dill minced (~ 1/2 TBSP) Place ingredients in a dish (I like deep bowls) in the order listed.
Ingredients 3 ears organic corn,
cooked 15 - 20
cherry tomatoes, quartered 1/4 c packed fresh basil,
chopped 1 TBSP olive oil Salt & Pepper, to taste
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely
chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely
chopped 1 large sweet potato, peeled and
chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup
cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of
cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro,
chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
Maple - Pecan Quinoa: Ingredients: quinoa, low - fat milk, vanilla extract, maple syrup,
chopped pecans, fresh or frozen and thawed
cherries Calories: 250 — 300 Try this recipe: Maple - Pecan Quinoa Maple - Glazed Salmon With Pickled Cucumber: Ingredients: Rice vinegar, sugar, English cucumber, red onion, fennel bulb, olive oil, salt, black pepper, olive oil
cooking spray, salmon fillet, maple syrup, grainy mustard, garlic, cumin Calories: 250 Try this recipe: Maple - Glazed Salmon With Pickled Cucumber
Salad Ingredients: 2 cups of romaine lettuce,
chopped 1 (6 oz) can of crab meat, strained 3 pieces of turkey bacon,
cooked and roughly
chopped 1/2 avocado, diced 1/2 cup of light shredded mozzarella 1/2 cup of
cherry tomatoes, halved 1/2 cup of
chopped scallions
Salad Ingredients: 2 cups of fresh baby spinach 1/4 cup of crumbled blue cheese 3 pieces of turkey bacon,
cooked and roughly
chopped 1/2 cup of
cherry tomatoes, halved 1/4 cup of red onions, cut into half moons 1/4 cup of toasted walnuts, finely
chopped