If you're not into broccoli you could leave it out, or sub
in some chopped tomatoes or chunks of butternut squash instead.
Add
in the chopped tomatoes and cook for an additional 2 to 3 minutes.
Then we stir
in chopped tomatoes, finely chopped spinach, diced avocado and top it all off with a soft - boiled egg.
Add
in chopped tomatoes, a ton of herbs, and a light and flavorful vinaigrette.
When fragrant i put
in the chopped tomatoes which deglaze the pan and bring the mix together.
Once the bison has browned, add
in the chopped tomatoes and Himalayan salt.
Stir
in the the chopped tomatoes and oregano, and lower the heat to low.
Throw
in your chopped tomatoes, grated carrot, and chopped pepper and leave to cook for 10 minutes on a low heat
As well as the above I love super creamy scrambled eggs, eggs cracked and cooked
in chopped tomatoes and chilli and so many more.
Mix
in the chopped tomatoes and cook until tomatoes are wilted and easily to break apart.
Add
in the chopped tomatoes (with their juices), salt, quinoa, red lentils, water, and black beans.
Next, remove the vegetables from the heat, and add
in the chopped tomatoes, water, sun dried tomato paste, smoked paprika, chilli powder, dried mixed herbs, marmite and some salt and pepper.
Stir
in the chopped tomatoes.
Add
in the chopped tomatoes and cook till the tomatoes are mashed up.
Add chopped bits of whatever leftover meat needs to get used up, throw
in a chopped tomato, avocado, and handful of whatever cheese we have on hand.
Add the cooked pasta to the ham mixture, then stir
in the chopped tomato just until warmed through.
Stir
in chopped tomato and continue cooking the mixture for a 2 - 3 more minutes before adding in the drained beans and water / broth.
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.
My favourite way to do it is to
chop 3 large
tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce
in a saucepan with a little olive oil, 3 tablespoons of
tomato puree, salt, dried herbs and a squeeze of lime.
6 cups watermelon, seeded and diced
in 1 - inch dices 2 stalks celery,
chopped 3 medium size
tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2 red bell peppers, roughly
chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper
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
Chop the
tomatoes into tiny cubes and stir those
in with the mixture.
While the potatoes cook, peel and finely
chop the garlic, quarter the cherry
tomatoes and heat both
in a pan with a glug of olive oil.
For the warm salsa topping: put the
tomatoes, 1 cup
chopped onion, chicken broth, water, chipotle chiles, salt, and pepper
in a small saucepan.
Hi Kerrie, I'm so sorry but sadly there isn't a good enough substitute for
chopped tomatoes in this recipe.
I baked it at 375 F (equivalent to 190) for approx 24 minutes, then added the toppings (
tomato paste,
chopped tomatoes, some swiss chard) and put it
in for another 5 minutes.
I love to add some
chopped scallions, spirulina, cherry
tomatoes, basil, cilantro, dill, and if I'm really
in the mood extra hot peppers, and garlic.
I love to roughly
chop tomatoes, and toss them with a bit of fresh - cooked pasta and garlic
in a sautee pan just enough to render some of their delicious juices.
Stir the
chopped artichokes,
chopped tomatoes, and diced cooked chicken
in with the pasta.
Leftover salsa,
tomatoes,
chopped onions, jalapeños, and all your favorite taco toppings make great mix -
ins for this soup.
1 tbsp coconut oil 2 shallots,
chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped
in cheesecloth or put
in a tea ball 1 lb carrots, coarsely
chopped 1 lb
tomatoes, coarsely
chopped 1 lb spinach, washed and coarsely
chopped 2 tsp fish sauce salt and white pepper to taste
Spread over the dough the
tomato's sauce, powder with oregano, place the
tomatos in slices, add salt and the basil leaves
chopped or how you like, and top with mozarella cheese.
--
Chop the
tomatoes, cheese, and basil before placing wontons
in the oven and toss together
in a bowl.
I prefer to roughly
chop / chunk / dice the
tomatoes, shallot, and garlic to make sure I don't have huge pieces
in the guac.
O my goodness, I tried these tonite and served it
in a wrap (2pieces per wrap), Iade homemade wraps too, to go with these and added
chopped cucumbers,
chopped tomatoes, and
chopped onions to the yogurt along with fresh grated garlic, and drizzled some tamarind and date chutney (which is available at any Indian grocery store, readymade bottles)......... me and hubby were
in heaven.....
Pulse cucumber, peach, jalapeño, garlic, and cherries
in blender until finely
chopped and add to bowl with
tomatoes.
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes)
in olive oil and, when you just begin to smell the garlic, add
chopped fresh or (out of season) canned
tomato, along with the sprig of rosemary, if using.
Fresh fennel becomes mellow and sweet once sautéed and braised
in chopped, strained
tomatoes.
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.
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
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the garlic and peperoncino (or red pepper flakes)
in olive oil and, when you just begin to smell the garlic, add
chopped fresh or (out of season) canned
tomato, along with the sprig of rosemary, if using.
The umami from the
tomato is far more concentrated than
in diced or
chopped tomatoes, so it tastes like a less intense version of
tomato paste.
In a large bowl add quinoa, beans,
tomatoes,
chopped greens, and dressing.
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
I cook kale
in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely
chopped and a large peeled
tomato, diced,
in the juice of half a lemon, before throwing them all
in just before the end (actually, I usually throw
in some small prawns with them but I know that won't go down here...!)
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
Next pour
in both tins of
chopped tomatoes.
Tomato Pepper
Chops Season chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 min
Chops Season
chops with salt and pepper and brown in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 min
chops with salt and pepper and brown
in a non-stick skillet over medium - high heat; add dressing and pepper sauce to pan; cover and simmer for 5 minutes.
This
chopped salad has all of that going for it and more with bosc pears, sliced almonds, dried cranberries, couscous, feta cheese, cucumbers,
tomatoes, baby spinach and romaine tossed together
in a honey mustard...
One of my favorites is Charro Beans that my frenid taught me to make while living
in TX.1 pound of pinto dry beans1large onion roughly
chopped2 large fresh
tomatoes seeded and
chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon
chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of
chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.