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)
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.
Whether you prefer
tomato based sauce, molasses based sauce or just
plain meat, this vinegar based slow
cooked pulled pork is good in its own right and as low maintenance as a dish can be.
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
Also, sardines in
tomato sauce (spicy and
plain both work) are marvelous when
cooked with two or three times as much broccoli or mild greens and maybe more
tomatoes.
Heirloom
Tomato Tart Taken directly from Chez Cherie
Cooking School in La Canada CA Pie Dough for a 9 ″ tart, store bought or homemade works fine (click the link to my Lemon Meringue Pie which includes the
plain and perfect pie crust recipe and how - to).
I love rice
cooked in
tomatoes as well, but my family prefers it
plain so I don't experiment much with rice dishes.
* 2 plus
tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard
cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup
plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
My Vegan Cookbook Ingredients
Tomato Topping Mixture1 6oz Can
Tomato Paste1 Tablespoon Sugar1 / 2 Tablespoon Apple Cider Vinegar1 Tablespoon Onion Flakes1 Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats or Gluten Free Oats1 / 2 Block Extra Firm Tofu1 Cup Chopped Onion1 / 2 Cup Chopped Green Pepper1 / 2 Cup Chopped Red Pepper1 Tablespoon
Tomato Topping Mixture3 Tablespoons
Plain Yellow Corn Meal3 / 4 Cup
Cooked & Drained Lentils1 Tablespoon Balsamic Vinegar1 Tablespoon Soy Sauce2 Tablespoons Olive Oil1 / 4 Teaspoon Thyme1 / 4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1 / 2 Teaspoon Salt1 Teaspoon Sugar1 / 2 Teaspoon Garlic Salt1 / 4 Teaspoon Onion Salt1 / 4 Teaspoon Dried Mustard
1 1/2 pounds ground turkey 1/2 cup Cabot
Plain Lowfat Greek Yogurt or Cabot
Plain Greek Yogurt, plus more for buns 1 tablespoon Worcestershire sauce 1/2 teaspoon ground red pepper (cayenne) 1 shallot, finely diced
Cooking spray Cabot Habanero Cheddar, Cabot Jalapeno Light Cheddar, or Cabot Pepper Jack, sliced (about 6 ounces) 6 whole wheat hamburger buns Baby spinach, sliced avocado and sliced
tomato
1 cup whole spelt flour 1/4 cup fine corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 teaspoons dried basil 1 cup quartered cherry
tomatoes 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4 cup thinly sliced scallions 1/2 cup grated zucchini 1/4 cup
cooked corn kernels (I broiled my cob) 1/4 cup quality olive oil 1/4 cup
plain, unsweetened almond milk 1 teaspoon apple cider vinegar
I love to eat the peaches just
plain, use the
tomatoes in various
cooking, and then spaghetti sauce for obvious things.
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
It tastes great
plain but seasonings that I've used include: Pepper, nutritional yeast, curry, soy sauce, garlic, ginger... Sometimes I
cook it initially with
tomatoes.
Prime or premium beef mince will therefore
cook drier than
plain beef mince; I tend to
cook the
tomato component of the meatballs until it is dry (as long as it takes relatively slowly).