Spread
the drained chopped tomatoes over the onions.
I also used
drained chopped tomatoes instead of whole peeled tomatoes and added a big pinch of red pepper flakes at the end.
Drain the chopped tomatoes through a sieve placed over a bowl and reserve about a quarter of the juice.
Not exact matches
Tomato sauce: 1 tbsp olive oil 1 onion,
chopped 1 clove garlic 2 tbsp capers (
drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned
tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper
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 350g / 12oz Block of Firm Tofu,
Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry
Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives,
Drained & Sliced Handful of
Chopped Parsley
2 15 - ounce cans black beans, rinsed,
drained 1 cup 1 / 3 - inch diced peeled jicama 1 cup 1 / 3 - inch diced
tomato 1/3 cup thinly sliced green onions 1/3 cup
chopped fresh cilantro
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh
tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed
tomatoes 2 small red & / or green bell pepper,
chopped 1 (14 - ounce) can or 2 cups black beans,
drained & rinsed
cans pinto beans that have been
drained and rinsed 1 c.
chopped sweet onion 2 c.
chopped tomatoes 1 1/4 c. mayonnaise 1/4 c. sweet pickle juice 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp salt
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely
chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced
tomatoes in juice 1 can (15 ounces) black beans,
drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives,
chopped or snipped, for garnish
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves,
chopped or pressed through a garlic press 1/2 cup Italian parsley,
chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed
tomatoes, don't
drain
2 tablespoons olive oil 1 medium red onion,
chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled
tomatoes,
drained and finely
chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans,
drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers,
chopped 1 large onion,
chopped 6 cloves garlic, minced 2 tablespoons
tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced
tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans,
drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving:
chopped green onions, shredded cheddar cheese, sour cream
Sea salt 1 29 - ounce can diced
tomatoes 1
tomato,
chopped 1 1/2 cups green lentils 2 15 - ounce cans garbanzo beans,
drained 6 ounces vermicelli pasta 3 eggs, lightly beaten Juice of 2 lemons 12 cups water
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
Made this yesterday with a few changes: I don't eat ham so I left that out; I didn't have Sherry Vinegar on hand so left that out; I had some of the season's last few
tomatoes from the garden so I used those instead of canned (simply
chopped them up, no
draining).
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and
drained 1 cup
drained canned
tomatoes,
chopped 1 1/4 cups
chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
8 Roma (plum)
tomatoes, seeded and diced 1 cup sun - dried
tomatoes packed in olive oil,
drained and
chopped 3 cloves garlic, minced 2 Tbsp.
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
YOU»LL NEED: 2 Tbsp low - fat sour cream; 1/2 tsp hot sauce or 1 Tbsp
chopped pickled jalapeños; 1/4 cup black beans,
drained and rinsed; 1/2 cup grated zucchini; 1/2 cup frozen corn, thawed; 1/3 cup diced
tomato; 2 Tbsp shredded Cheddar or Jack cheese; 1/4 cup cilantro leaves; 1 lime wedge.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups
tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red onion 2 tablespoons
chopped fresh cilantro 2 teaspoons
drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded,
chopped red
tomatoes 1 cup seeded,
chopped yellow
tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm,
drained and
chopped 1 lb vine - riped
tomatoes, destemmed and
chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese
2 cans black - eyed peas,
drained and rinsed 1 large
tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3 cup cilantro,
chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium
tomato,
chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and
drained (or 1 1/2 cups cooked) 3 tablespoons
chopped fresh cilantro
1 tablespoon olive oil 1 pound 93 % lean ground beef 2 medium onions, diced 8 cloves garlic, minced 1/3 cup chili powder 1 tablespoon ground cumin 2 bell peppers, diced 8 ounces cremini mushrooms,
chopped 16 ounces
tomato sauce 2 (15 - ounce) cans diced
tomatoes 2 (15 - ounce) cans kidney beans,
drained and rinsed 1 jalapeno, seeds removed and minced (optional)
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion,
chopped 1 pound russet potatoes, peeled and
chopped into 1 / 2 - inch pieces 2 Tbsp
tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled
tomatoes,
drained with juice reserved and
chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil
Ingredients: 2 red onions, finely
chopped 2 cloves of garlic, finely
chopped Glug, love Jamie's term, of olive oil 2 teaspoons of cumin 2 teaspoons of cinnamon 1 teaspoon of oregano 1/4 teaspoon of cayenne pepper 1/2 teaspoon of dried red chili flakes Salt and pepper to taste 1 15 oz of canned
tomatoes 1 fresh
tomato 1/2 bottle red wine 1 can of black beans,
drained and rinsed 1 can of red kidney beans,
drained and rinsed 1 large portobello mushroom, roughly
chopped 5 large shiitake mushrooms, roughly
chopped
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions,
chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers,
chopped 8 ounce can
tomato sauce 2 — 14.5 ounce cans diced
tomatoes 2 — 14.5 ounce cans black beans,
drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1 tbsp olive oil 1 onion, peeled and
chopped 3 cloves garlic, minced 2 carrots, peeled and
chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3
tomatoes,
chopped 2 cans white beans,
drained and rinsed 4 cups vegetable stock 1 tsp sea salt cracked black pepper 2 cups kale, roughly
chopped 6 tsp basil pesto
* 1 tablespoons olive oil * 1 large onion, peeled and
chopped * 4 garlic cloves, peeled and minced * 2 organic carrots,
chopped * 2 organic celery ribs,
chopped * one 28 ounce can organic plum
tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and
drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
Add
chopped sun - dried
tomatoes and 2 tablespoons of olive oil,
drained from sun - dried
tomatoes, to a large skillet, on medium - low heat.
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and
drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry
tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives,
chopped a handful of fresh parsley, cleaned and finely
chopped a handful of fresh basil, cleaned and finely
chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
To skillet, add 6 cups (7 oz)
chopped escarole, 1 3/4 cups cooked or rinsed and
drained canned white beans (15 oz can), 1 1/2 cups vegetable stock, and 1/4 cup (1 oz)
chopped sun - dried
tomatoes.
To the same pan (but without chicken), add
chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and
drained of fat).
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup
tomato paste 1/2 cup French lentils, soaked for at least 8 hours and
drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups
chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
1/2 teaspoon toasted saffron threads salt and pepper 1/2 pound sea scallops 1/2 pound medium shrimp 1/3 cup extra virgin olive oil 6 garlic cloves,
chopped 1 teaspoon crushed red pepper 3 cups whole canned
tomatoes, crushed by hand 1 pound littleneck clams, scrubbed, rinsed and
drained freshly
chopped parsley 1 pound Dreamfields spaghetti
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon
tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced
tomatoes,
drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans,
drained and rinsed 1 tablespoon
chopped fresh cilantro 4 green onions,
chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
(Serves 3) Ingredients 150g maize couscous 1 tbsp garlic oil 1/2 pepper 2
tomatoes Green tips of 4 spring onions 120g tinned chickpeas,
drained weight 2tbsp dried cranberries 1tsp Fodify Moroccan Spice Mix 1tbsp balsamic vinegar Salt and pepper Method Make up maize couscous as instructed on the packet and leave to cool Add the garlic oil to the couscous and mix thoroughly Finely
chop the pepper,
tomatoes and spring onion tips.
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans,
drained 3 tbsp
tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2
tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely
chopped, leaves roughly
chopped Lime quarters Sliced iceberg lettuce
Ingredients: 2 15 ounce cans chickpeas,
drained and rinsed 2 garlic cloves, smashed and
chopped 1 onion,
chopped 1 jalapeno pepper, seeded and
chopped 1 inch knob ginger, peeled and
chopped 1 15 ounce can diced
tomatoes 3 tablespoons
tomato paste 1/2 lemon 1 tablespoon coriander 1 teaspoon cumin 1/2 teaspoon sea salt 1 teaspoon garam masala 1/4 teaspoon cayenne pepper 1 teaspoon tumeric 2 tablespoons butter Sour cream, garnish Cilantro, garnish
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and
drained 4 cups of chicken stock 1 15 - oz canned
tomatoes, diced 1 cup corn 1/2 cup cilantro,
chopped 1 - 2 limes, juiced
1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans,
drained and rinsed 2 cups baby
tomatoes,
chopped 1 cup diced red onion1 cup canned black beans,
drained and rinsed 4 tablespoons fresh dill,
chopped 4 tablespoons fresh flat leaf parsley,
chopped 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
can crushed
tomatoes 2 garlic cloves,
chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño, seeded and
chopped 1 cup cooked pinto beans or black beans,
drained and rinsed if canned 12 (8 - inch) corn tortillas, cut into 8 pieces, or store - bought tortilla chips
Ingredients For the fava bean soup 700 g dried fava beans, soaked in filtered water for 12 hours,
drained then rinsed under cold running water 1 small shallot, peeled and
chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry
tomato and basil relish 2 handfuls cherry
tomatoes, -LSB-...]
2 Salt and
drain the
tomatoes: Lightly salt the
chopped tomatoes and set them in a colander over a bowl to
drain while you are pre-baking the crust.
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely
chopped 1 cup carrots,
chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and
drained 2 14.5 - oz cans diced
tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly
chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.
In a large bowl combine the cooked chicken (or turkey) with the diced
tomatoes (
drained), green chiles, monterrey jack, and roughly
chopped cilantro.
1 cup diced onion 2 - 3 cloves garlic 1/2 tsp red pepper flakes 1 tsp cumin 1 cup quinoa 2 cans diced
tomatoes,
drained, juice reserved 1 1/2 cups vegetable broth 1 can no - salt black beans 1 can corn 1 T lime juice 2 T
chopped cilantro
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.
2 tbsp olive oil 1 ounce pancetta or bacon
chopped (5 - 6 thin slices) 1 1/2 cups
chopped green cabbage 1 cup
chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup
chopped celery (2 stalks) 3 garlic cloves, minced 1 cup
chopped,
drained, canned plum
tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup
drained chickpeas 1/2 cup
drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese