Add
in chopped cherries and lightly stir just until combined.
Fold
in the chopped cherries and chocolate chips, pour batter into an 8 x 8 baking dish and bake «er up!
There is some labor involved
in chopping the cherries and shaving the chocolate, but once that's passed it's on to the fun of hand - shaping these little beauties.
Not exact matches
The cole slaw will be replaced by «superfood sides» such as a kale and
chopped broccolini salad with dried sour
cherries and a roasted nut blend, tossed
in a maple - vinaigrette dressing.
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.
Of all the variations, the two favorites are either the recipe above, or this one:
In addition to the basic batter, add
chopped Heath bars, chocolate chips, real white chocolate chips,
chopped macadamia nuts and a few
chopped dried tart
cherries.
The «Superfood Side» is made with a blend of hand -
chopped kale and broccolini, tossed
in a sweet and tangy maple vinaigrette dressing and topped with dried sour
cherries and served with a blend of roasted nuts to enhance the flavor and add crunch, Chick - Fil - A said.
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.
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.
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar
chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh
cherries (pit and cut
in half)
Pulse cucumber, peach, jalapeño, garlic, and
cherries in blender until finely
chopped and add to bowl with tomatoes.
:] I also topped it with oats and some
chopped dark montgomery
cherries soaked
in burbon -LCB- and boiled
in them for a couple of minutes -RCB-.
Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir
in 1 C finely
chopped cooked
cherries, or add some of the rhubarb sauce as sweetener, or simply stir
in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.
Start with a brownie - like chocolate base, stir
in a ton of
chopped milk and dark chocolate, as well as dried
cherries and cashews, and you get chunky, chewy, gooey globs.
Add one tbsp of olive oil
in a skillet, add spinach, quartet
cherry tomatoes, and
chopped garlic.
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
Then add
in one cup of
cherry tomatoes
chopped.
Rough
chop your
cherries and place them
in a circle
in the center of the sheet.
Add 2 cups
chopped fresh tomatoes or
cherry tomatoes cut
in half.
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
packages
cherry tomatoes, washed and cut
in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly
chopped 3 chipotle chiles
in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced
Cherry Orange Salsa is a super simple dip / salad for which I crushed some ripe
cherries in a food processor and added them to the
chopped oranges, red onions, bell pepper and jalapeno, seasoned it with salt and citrus and garnished with fresh cilantro.
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-...]
Coarsely
chop the
cherries, then place
in a small bowl.
Think I'll pop some finely
chopped glace
cherries in them too, Cherry Ripe-esque.
Chicken tortillas: Take two small wholemeal flour tortillas, place one
in a large frying pan and top it with sliced cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5
chopped cherry tomatoes and a small handful of shredded cheese.
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut
in1 1/2 - inch squares 1 small onion, cut
in 1 1/2 - inch squares 12
cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling
cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for
cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red
cherry tomatoes — cut
in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons
chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
Last time i made it exactly like
in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille from your tomato sauce with added finely
chopped eggplant, 2 carrots, a red and yellow bell pepper and many halfed
cherry - tomatoes instead of the 4 big tomatoes.
* 2 cups raw, organic walnuts, toasted
in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts
in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them
in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried
cherries,
chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely
chopped dark chocolate
Try substituting
chopped frozen dark
cherries or diced apple or pear
in place of the cranberries.
Ingredients 1 — 1 1/2 cups asparagus,
chopped into 2 - inch bites 1 bell pepper,
chopped (I used yellow) 1 small zucchini,
chopped 3/4 cup
cherry tomatoes, cut
in half 1/4 cup plus 1 Tbsp Italian dressing (You may decide you need more salad dressing, so keep the bottle handy) 1/2 tsp kosher salt 10 oz.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling
in about 1 tablespoon of olive oil; once the oil is hot, add
in the onion, and saute for about 2 minutes; next, add
in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add
in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered
cherry tomatoes, the
chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
I used dried bing
cherries and dried currants
in lieu of the cranberries, and
chopped pecans because I ran out of pistachios.
* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «
cherry» tomatoes, or
chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow
in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)
For the salad: * about 1 cup tiny tomatoes (I used a combination of
cherry, sungold and yellow pear tomatoes, and sliced the bigger ones
in half) * about 1 cup
chopped tomatoes, preferably heirloom (any color you like) * 1 fat kirby cucumber,
chopped
1/2 a large, seedless English cucumber (about 6 to 7 ounces),
chopped 1/2 a green bell pepper,
chopped 1 cup (about 6 ounces)
cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites),
in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
And since you asked — on the list this week is: — Turkey burgers; tabouleh salad; avocado cups (halved avocado with
chopped cherry tomatoes
in the middle)-- Grilled sweet - spicy salmon; homemade potato salad; tomato - cucumber salad — Shrimp stirfry with mushrooms, onion, snow peas and rice; salad — Roasted veggie enchiladas with crumbled goat cheese; sautéed pinto beans with spinach and shallots
Put the
cherries and walnuts into the food processor and pulse until they're coarsely
chopped, then put them
in a large bowl and set aside.
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g
cherry jam or
cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted
in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely
chopped
For the salad: 1 1/2 lbs zucchini 1 lb
cherry or grape tomatoes, sliced
in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three),
chopped
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup
chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut
in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
I substitute 2 medium
chopped apples and 3/4 cup raisins (or even better dried
cherries soaked
in brandy).
It includes the La Brochette (Wagyu beef, red wine glazed pearl onions, pepper,
cherry tomatoes and chimichurri sauce), Short Rib Spring Rolls (bourbon marinated short ribs, fine
chopped herbs served with BBQ ranch sauce), Crispy Veal Sweetbreads (tempura sweetbreads drizzled with balsamic reduction and served with olive tapenade) and Peking Duck Confit
in an orange sauce.
2 tbsp olive oil 1/2 large yellow onion,
chopped 4 cloves garlic, minced 1 - 2 jalapeno peppers, deseeded and
chopped (add the 2nd pepper if you like it hot) 2 c brown basmati rice 1/2 pint pickled
cherry tomatoes 1 pint whole tomatoes canned
in their own juice 2 c vegetable broth 1 tsp cumin 1/2 tsp salt Fresh parsley (or cilantro),
chopped
Next throw
in the
cherry tomatoes — they will split and break down a bit as they cook — and the
chopped tomatoes.
We don't like candied
cherries, so I decided to fold
in 3/4
chopped walnuts into the mix after whipped and before baking.
Once cold, pour the mixture
in a prepared ice cream maker and churn for 10 - 15 minutes, then add
in optional frozen and
chopped cherries, as well as the prepared cookie crumble.
Pictured below I have made this pudding
in a variety of flavors: raw chocolate pudding with freeze dried tart
cherries, carob with toasted coconut chips, and vanilla with
chopped figs.
You can either use fresh tomato sauce,
chopped tomatoes, or even halved
cherry tomatoes
in the sauce.