Sentences with phrase «cook the tomatoes for»

Cook tomatoes for about 8 minutes.

Cook tomatoes for 15 to 20 minutes, until golden brown in spots and beginning to collapse.

Do we need to cook our tomatoes for the benefit of Lycopene, or will juicing the tomatoes give us the same benefit?

Not exact matches

These salsas lend themselves well to cooking in just about any dish that calls for a tomato product, and they can also be used to top pasta or even pureed and used as a sauce.

Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes.

Add the onion, bell pepper, tomatoes, and garlic and cook over medium heat for another 5 minutes.

Add the chopped tomatoes and the marinated fish pieces and cook slowly for an additional 15 to 20 minutes, until the fish is cooked and tender.

Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally.

Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they're bubbling

For thousands of years, Mesoamerican cooks have been grinding together chiles and tomatoes in rough stone mortars and today, salsa remains a part of every meal in Mexico, enlivening eggs at breakfast, fish tacos at lunch and hearty soups at dinner.

Add the parsley, tomato and courgette and cook for a couple of minutes.

Add the tomato and eggplant and cook for five more minutes.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.

It still came out firm after baking for 20 minutes, but very soft after cooking again with the toppings (I used tomato sauce and mozzarella.

Weekday Supper Menu for the week of December 23 - 27 Monday Stovetop Pasta with Sausage and Peppers from Hezzi - D's Books and Cooks Pasta tossed with bell peppers, spicy andouille sausage, fresh tomatoes, and herbs in a cream sauce.

I used the following ingredients for Low Carb Shrimp Salad in Endive Cups: 1 lb shrimp, cooked 1 medium tomato, diced 1 cucumber,...

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)

Add 8 - 10 roma tomatoes (seeded and chopped), cook for about 20 min.

Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of sea salt, pepper and dried thyme, or Provencal salt

It's yet another frugal recipe for using up stale bread, cooked with broccoli rabe, olives, peperoncino and a few cherry tomatoes.

It easy to prep the night before (or even in the morning as your coffee brews) because you just have to brown up a little ground beef and onion and toss it into the slow cooker with a diced pepper, a can of tomato sauce and three spices (how's that for keeping things simple?

I cooked it for 25 mins before adding the tomatoes.

Remove sun - dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side.

I am using your techniques for cooking the chicken thighs, but instead will do a coconut curry sauce with tomatoes and peppers So excited!

Add the eggplant, half of the tomatoes, and 1/2 cup of water and cook for 10 minutes, stirring frequently.

Now put all the spices into the pan, gently cook for one minute before adding the tomatoes and stock powder.

Regardless of the time of year, cherry tomatoes offer the best flavor when cooked only for short periods of time; too long and the seeds can start to alter the flavor.

Next, I cooked them in the creamy tomato basil sauce for about 5 or 10 more minutes and they were done!

Add the tomatoes, herbs, and four spice and cook for 5 minutes.

Cook's Illustrated had a vegetable broth base recipe that lasts in the freezer for 6 months — celeriac, leeks, tomato paste, soy sauce, salt...

The cooked pasta gets mixed with Greek yogurt and cream cheese for a creamy base layer, which is topped with a mixture of browned ground beef, sauteed zucchini, and tomato sauce.

Add the oregano, cinnamon, and allspice, cook for a minute or two, then add the crushed tomatoes, and simmer until heater through.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

It's just a theory, but I suspect that nature designed summer produce this way, intentionally making it so tomatoes and peppers and cucumbers required exactly zero amounts of cooking to transform them into culinary greatness so that you'd be free for home improvements beach trips and cocktails on decks at sunset.

* 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

Get easy one - pot soup recipes for quick weeknight dinner ideas, including creamy tomato soup, French onion soup and more on Cooking Channel.

... I added a little bit more water and tomato paste to the baking pans while cooking at 375 for about an hour.

Filed Under: Easy Healthy & Delicious Recipes for Weight Loss, Food and Health, Healthy 250 Calorie Recipes, Healthy Chicken Breast Recipes, Healthy Chicken Recipes, Healthy Chicken Recipes (Slow Cooker), Healthy Slow Cooker Recipes, Healthy Weight Watchers 6 Points Recipes, Simply Filling Tagged With: 0 SmartPoints, Bell Pepper, Chicken Breast, Mushroom, Onion, Tomato, Year of Crock Pot Cooking

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

Add flour and cook for 1 - 2 minutes before adding chicken broth, tomato paste and Worcestershire sauce.

You then add dried spices and salt and cook for a minute or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and cook for a few mins and then the liquid - tomatoes, water, coconut milk, tamarind water etc..

This recipe for Slow Cooker Beef Black Bean Chili uses beef stew meat, which becomes tender and juicy from slow cooking with the tomatoes and other vegetables.

Cook them for 7 - 8 minutes or until tomatoes go mushy.

Some home cooks use diced canned tomatoes in their pico de gallo, but this makes it too watery for my taste.

Filed Under: Easy Healthy & Delicious Recipes for Weight Loss, Food and Health, Healthy 250 Calorie Recipes, Healthy Crock Pot Recipes, Healthy Italian Recipes, Healthy Lunch Recipes, Healthy Slow Cooker Recipes, Healthy Slow Cooker Soup Recipes, Healthy Soup Recipes, Healthy Weight Watchers 6 Points Recipes, Healthy Weight Watchers Dinner Recipes, Soup, Stew, Chili (Slow Cooker) Tagged With: Tomato, Turkey Pepperoni

Cook the farro, toss with pesto (homemade or a jarred version if you want to really speed things up), spread in a baking dish, top with sliced tomatoes and cod, sprinkle on some panko breadcrumbs and parmesan, bake for five minutes and broil for two.

FOR THE BASIL - GARLIC OIL: While the tomatoes are cooking, make the basil - garlic oil.

Let the tomatoes cook for a few minutes to soften.

Add tomatoes, cut side up, in the same skillet and cook over medium - high heat for 2 minutes or until starting to char.