Once the sausage is cooked through and the onions are soft, add
the diced roasted peppers, salt and pepper, garlic, olives, diced tomatoes and chicken broth.
When beans are cooked completely add tomatillo salsa verde,
diced roasted peppers, serrano and onions / garlic.
In a food processor or by hand mince the serrano peppers then add to the bowl of
diced roasted peppers.
Not exact matches
By step three, I had rinsed and dried my produce and tofu; preheated the oven; peeled and
diced a red onion; chopped the
roasted red
pepper; halved the cherry tomatoes and grapes; and warmed the corn tortillas in the oven.
4 tomatoes,
roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce,
diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 8 green chiles (poblanos or New Mexican),
roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
1 can of creamed corn 1 can of corn drained 1 box of jiffy corn muffin mix 1 cup of sour cream 1 stick of butter melted 1 Poblano
pepper,
roasted and
diced
I used a jarred
roasted red
pepper instead of fresh, but
diced and cooked with the other veggies.
1 can of
roasted,
diced tomatoes 1 fresh tomato,
diced 3 cloves of garlic 1/2 white onion 1 fresh jalapeno
pepper 1/2 cup chopped cilantro 1 teaspoon salt
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno,
diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire
roasted tomatoes, and cumin / chili powder / salt /
pepper / turmeric to taste.
For the squash, I peeled it cut it into 3/4 ″
dice, tossed with olive oil, salt and
pepper, and
roasted at 400.
While the squash is
roasting you'll cook the chicken (I give you instructions for both Instant Pot and stovetop so you've got options) and
dice up the celery, green onions and red
pepper.
I also
diced up 1/2 cup
roasted red bell
pepper.
can fire
roasted tomatoes, crushed or
diced 1 cup chicken stock (add more to thin out sauce if need be) 1/3 cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and
pepper 1 box rice noodles, cooked according to package instructions (I used Maifun noodles)
feta, crumbled) 1 cup jarred
roasted red
peppers, drained and
diced 1/3 cup sliced or slivered almonds, toasted 1/4 cup fresh flat - leaf parsley, chopped 3 Tbsp.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell
pepper, chopped 1 medium jalapeno
pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire
roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
You can make dumplings that are filled with everything from traditional pork and cabbage to things like kimchi, shrimp, and
diced mushrooms — or you can go beyond Asian ingredients with beans, lentils, ground turkey, and
roasted red
peppers!
So in their place I added one fire
roasted yellow or orange bell
pepper diced and 1/2 c artichoke heart packed in water
diced.
Add in
roasted diced red
peppers for more flavor.
Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Cheddar Cheese (Pasteurized Milk, Cheese Culture, salt, Enzymes, Annatto Color),
Diced Roasted Jalapeño
Peppers, Sour Culture,
Diced Roasted Red Bell
Peppers, Semolina, Salt, Dehydrated Minced Onion, Yeast, Ground Red Pepper
7 cups vegetable broth 1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina) 2 cups chard or spinach, chopped 1 14 - ounce can of fire -
roasted diced tomatoes, well drained 1 teaspoon red
pepper flakes.
Ingredients: - 2 sweet potatoes,
diced into cubes - 3 medium sized beets, peeled and
diced into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for
roasting - salt &
pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
Recipe serves 6 Ingredients: 1 cup split emmer farro 1 cup water 1/2 teaspoon Kosher salt 1 medium cucumber — seeds removed, cut into small
dice 4
roasted red
peppers — cut into small
dice 1 bunch Parsley — finely minced 3 tablespoons Mint — finely minced 1/4 cup Kalamata olives - minced 1 lemon — ... Continued
Some of the café's most popular menu items include a Mediterranean salad with grilled salmon, mixed lettuce, garbanzo beans,
roasted red
peppers, red onions,
diced tomatoes,
roasted pecans, feta cheese and Taziki's homemade balsamic vinaigrette.
1/2 cup
diced bottled
roasted red Spanish
peppers (mild) 1/4 to 1/2 cup chopped pickled green
peppers (Spanish pickled green guindillas or Italian pepperoncini)
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell
pepper,
roasted, peeled and
diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black
pepper to taste 2 tablespoons fat - free feta cheese
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon,
diced 1 large vidalia onion (1 lb),
diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and
pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can
diced roasted green chiles 3 10oz cans fire -
roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion,
diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red
pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire
roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green
pepper diced 2 cups jalapenos sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire -
roasted tomatoes 1 can regular
diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
* 1/2 cup
roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned
diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano
pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and
pepper to taste
The creamy
roasted red
pepper sauce is a sweet and smoky blend of
diced tomatoes and fire
roasted red
peppers finished with a generous helping of Arla ® Mediterranean Garden cream cheese.
sliced mushrooms (I used cremini) 1 cup
diced red bell
pepper (or
roasted red
pepper) 1 1/2 cups chopped veggie (broccoli, spinach, tomato, or zucchini - I used yellow squash) 10 large eggs 1/4 cup milk 2 Tbsp.
Either
roast them whole and serve with a dash of butter and
pepper, or toss the
diced pieces with a bit of oil and
roast.
Filling 2 tablespoons olive oil 2 tablespoons unsalted butter 1 cup red or yellow onions, finely
diced 1 pound ground turkey meat (or leftover
roasted turkey) 1 pound yams (sweet potatoes), peeled and
diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season — kosher or sea salt & ground black
pepper
MISO / CURRY
ROASTED ACORN SQUASH - 1 medium squash seeded +
diced, acorn, butternut, or kuri squash are our faves - 2 tablespoons coconut oil, melted - 1 tablespoon curry powder - 1/4 teaspoon cayenne
pepper - 1 tablespoon miso paste - 1 tablespoon brown sugar -
Pepper to taste
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire
roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and
pepper
Ingredients For the Beef - 5 lbs chuck
roast - 1 medium sized onion, finely
diced - 3 large carrots, peeled and finely
diced - 3 celery stalks, finely
diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and
pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips,
diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
1 small red onion,
diced 1 tablespoon of olive oil 2
roasted poblano
pepper, sliced 2 cloves of garlic, minced 15 oz jar of salsa 2 tsp of smoked paprika 1 tsp of chipotle
pepper 1.5 cups of green French lentils 2 cups of vegetable stock Optional toppings: sliced jalapeños, cilantro leaves or green onions
Garnish with cilantro sprigs,
diced cucumber, avocado,
roasted peppers or tomato and finish with a swirl of avocado oil and an extra splash of lime juice.
1) Wash, de-seed and cut bell
peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell
pepper halves face down on the baking sheet, and let them
roast in the oven for 20 - 30 minutes 4) While bell
peppers are cooking,
dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can
diced fire -
roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp
pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice
6 small sugar pumpkins extra virgin olive oil salt,
pepper & allspice, to taste 1 medium onion,
diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups
diced chicken (
roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
Our pasta dish can be as simple as the one presented here, or modified by adding
diced avocado, chopped red onion, sliced black olives and chopped
roasted peppers.
1 Tablespoon DeLallo extra virgin olive oil 1 cup
diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo
roasted red
peppers, drained and
diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black
pepper
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, inner stalks,
diced 1 teaspoon crushed red
pepper flakes 1 1/2 cups Pomi chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8 chopped pitted kalamata olives 1/4 cup minced
roasted red
peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly chopped 2 tablespoons chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground
pepper to taste
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion,
diced 1 green bell
pepper,
diced 1 red bell
pepper,
diced 3 cloves garlic, minced 1 (4 ounce) can
diced mild green chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
-LSB-...] cayenne
pepper (optional) 1/2 cup water 3 small potatoes,
diced (about 1 1/2 -2 cups) 1/2 cup
roasted tomatoes or
diced fresh tomatoes 1 - 1 1/2 cups chicken, shredded or
diced 1 tablespoon sugar 1 tablespoon -LSB-...]
, drained and halved 1 jar
Roasted Red
Peppers (12 oz), drained and
diced 1/4 C. Italian Vinaigrette Parmesan Cheese, grated, for garnish Directions: Combine the lettuces in a large... Continue reading →
Olive oil One large onion,
diced 4 carrots,
diced 3 celery,
diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire
roasted) 6 cups of low sodium vegetable broth Salt and
pepper
Feel free to also add any extra veggies that sound good to the base recipe above — we love
roasted broccoli, sweet potatoes, and asparagus during cooler months, and chopped cherry tomatoes,
diced red
pepper, corn, and grilled zucchini / squash in the Summer.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely
diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck
roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red
pepper flakes Salt &
Pepper to taste 1 bag of whole wheat egg noodles