Add
some diced tomatoes on top and a dash of sea salt and pepper.
I had an 18.5 oz jar of
diced tomatoes on hand, so used that and upped the water to 2 C and it worked perfectly.
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)
1) Peel and cut mango, avocados, onion and
tomatoes into cubes /
dices accordingly 2) Place cubed /
diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil
on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have
on occasion added green pepper; I typically use three cans of
diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use ground ancho chilis.
Diced tomatoes,
tomato sauce... I can't wait to see those ruby jars sitting
on the shelf in the basement, waiting to be opened for the perfect meal and remind us of these long days of summer when the
tomatoes were coming in by the pound.
Most often, a couple of tablespoons are sprinkled over ground turkey or beef and a little bit of vegetables (corn,
diced tomatoes or bell peppers, some hidden mushrooms — whatever I have
on hand) for a quick taco dinner.
To assemble the salad, start by filling your salad bowl with mixed baby greens and then adding the bacon crumbles, some
diced avocado, fresh
tomato, the hardboiled egg, garbanzo beans, the steak and gorgonzola crumbles in separate, small piles
on top.
Broiled catfish fillets, lightly seasoned and topped with a mixture of fresh sweet corn,
diced tomato, cilantro and green onions make a light satisfying dinner that can be
on the table in less than 30 minutes.
Crumble the raw lamb
on top; pour
on the
diced tomatoes and then the pomegranate molasses mixture.
So if you also like
tomatoes on your tacos, well then,
dice a few
tomatoes like I did.
For Mason Jar Salad, put the dressing
on the bottom, then layer with
diced cheese, onion, olives, peppers,
tomatoes and top with the cucumbers.
In a pot
on the stove turn
on the heat to medium and add the onion,
tomato sauce,
diced tomatoes, minced garlic cloves, ginger, curry powder, turmeric, garam masala, paprika, salt and pepper.
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.
Top stew with plain low - fat yogurt or soy yogurt if desired, and accompany with warmed pita bread and
diced tomatoes -
on - the - vine dressed with olive oil, lemon juice and fresh dill.
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I
diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned
tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours
on Sunday afternoon
on low.
olive oil 4 - 6 flour tortillas (depending
on size) 1/2 cup cheese (I like feta with these) 1/2 cup
diced tomatoes 2 Tbs.
I like to put Chili Sauce, (kind of like a doctored up ketchup),
on the bread first, then the cheese mixture, then
diced tomatoes.
You assemble the cheese,
tomatoes,
diced red onion, sugar snap pea and basil mixture ahead of time, and when it's dinner time, you boil the pasta, drain it, and toss it right
on top.
Aside from its original sauces, some of the unique items
on the menu include Taziki's Taco made with grilled tilapia, crunchy slaw, spicy herb sauce and
diced tomatoes.
Add 1 whole
diced plum
tomato on top of each wedge, then add blue cheese crumbles, dividing evenly and sprinkling over the top.
Arrange the
diced tomato and shredded lettuce
on the bottom buns, then top with the burgers.
You can also substitute
diced tomatoes if desired or if you're tight
on time, feel free to substitute a jar of premade marinara sauce.
* 1 cup
diced tomatoes (canned
tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped red onion * 1 cup roughly chopped cilantro leaves * 1 Tablespoon fresh lime juice * 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending
on heat preference) * 1/2 teaspoon salt
For this dish, you can use one or two cans of fire roasted
diced tomatoes — it all depends
on what you will serve this with.
Ingredients 1 lb pork tenderloin, dry rubbed, cooked, sliced
on the diagonal (see recipe below) Chopped lettuce
Diced tomatoes Diced onions Shredded cheddar cheese Barbeque sauce Ranch dressing Flour tortillas, warmed
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion,
diced 1 red bell pepper,
diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons
tomato paste 1 pound ground turkey 1 (28 - ounce) can plum
tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large
dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced
on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion,
diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
To plate, lay a slice or two of
tomato on the plate, top with some
diced avocado and finish by scooping some salad
on top.
Request extra veggies instead of rice and cheese, and fill up
on shredded lettuce,
diced tomatoes, and salsa.
Started with Thanksgiving shredded turkey leftovers and some smoked chicken (marinated together in about 1/4 c of bbq sauce while prepping other ingredients), used fire - roasted
diced tomatoes and also peas — like your version (and no chiles, limas, or corn — didn't have them
on hand).
For Creamy
Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, pref
Tomato Soup: 2 tbsp olive oil 1/2 onion, finely
diced (I used some red, and some white because that is all I had
on hand) 1 carrot, washed, skin
on and finely
diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can
tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, pref
tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Serve with shredded lettuce,
diced tomatoes, onions, olives, cheese and sour cream
on browned shells
All organic greens that we'd ordered from a local farm — including lettuce, broccoli sprouts, shredded carrots,
diced tomatoes, and also threw in two hard - boiled eggs forprotein and some chia seeds for fun (I like my salads with as many ingredients as I have
on hand).
6) Spread the flaxseed wraps with the cream cheese, then pile
on diced tomatoes, corn, onions, shredded chicken breast and sliced avocados.
1 large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can
diced green chilies 1 can black beans 1 12 oz can
tomato sauce 1 C salsa (whatever you have
on hand — I used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp cheddar
12 ounces fresh salmon fillets (4 ounce fillets), skin
on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12 kalamata olives 2
tomatoes,
diced 8 cups arugula or your favorite leafy green juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic
On the advice of previous reviewers, I added some cooked bacon, bacon fat and red pepper flakes to the braise, used the juice of a whole lemon and garnished with fresh
diced tomato.
Blend (
on fastest speed) the cashews and canned
diced tomatoes (and juice / do not drain) until smooth and creamy.
roasted chickpea croutons,
diced tomato, shaved carrots, pumpkin seeds, sunflower seeds, and sprouts
on a bed of mixed greens.
2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced
on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup
tomatoes,
diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch
dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup
Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set
on high heat until sizzling, about 2 minutes.
These colorful latkes make a stunning presentation when served
on a platter with toppings such as sour cream,
diced tomatoes, chopped green onions, chopped cilantro or parsley, thinly sliced avocado, whole or sliced olives, and hot sauce.
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons
tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded &
diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine
dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated
on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
ingredients QUINOA RISOTTO WITH ZUCCHINI AND
TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes
TOMATOES 3 tablespoons olive oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated
on microplane) 1 zucchini (cut into small
dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups vegetable stock (warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape
tomatoes tomatoes (halved)
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin -
on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons
tomato paste 2 ribs celery (medium
dice) 2 large carrots (peeled, medium
dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Then, arrange some black or pinto beans, sliced avocado,
diced tomatoes, and lightly cooked corn kernels
on it.
crostini: 2 Baguettes, cut crosswise
on a diagonal 3 tablespoons Olive Oil 2 large cloves of Garlic, peeled topping: 1 16 ounce can Cannellini Beans, drained and rinsed 2 cups
diced Cherry
Tomatoes 1/3 cup
diced Red Onion 6 leaves Basil, cut into thin strips 2 tablespoons Olive Oil 1/4 cup Balsamic Vinegar 1/2 teaspoon Sea Salt fresh ground Black Pepper to taste
In a medium sauce pan saute 1 clove finely chopped garlic in 1 Tablespoon of olive oil for a minute, add 1 (28 - ounce) can San Marzano pureed
tomatoes, 1 (14 - ounce) can
diced tomatoes, 1/2 teaspoon dired oregano, 1/2 teaspoon dried basil, pinch of salt and pepper to taste (this varies depending
on if you are using no added salt
tomatoes).
Stir in remaining 1 cup bell pepper, zucchini, and
diced tomatoes; cook
on LOW 30 minutes or until vegetables are tender.
4 tablespoons unsalted butter, divided 1 1/2 pounds shells -
on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet onion,
diced 1 medium carrot,
diced 1 rib celery,
diced 1/4 cup brandy or white wine 1 tablespoon
tomato paste 2 plum or roma
tomatoes, skins removed, chopped 1/2 cup uncooked rice (basmati is nice) 3 sprigs of fresh thyme, leaves only