Not exact matches
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
In a lightly buttered 1 1/2 - quart casserole, combine
green beans,
onions,
diced pimiento, mushroom soup, and
green chiles.
I used riced rutabaga, as the FODMAPs
in cauliflower are still quite bothersome to my gut, which is why I also replace the typical
diced onions and garlic for a bit of
green onion.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion,
diced 1 leek, white and light
green parts, sliced medium 2 large celery stocks,
diced small 1 teaspoon kosher salt or more to taste, used
in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
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.
I saute a
diced onion & a cup or so of celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup
diced ham, & the
greens and cook it slow
in the oven and eat it over rice, for two days.
I buy the cabbage already shredded
in a package, so I just
dice up some
green onions, make the dressing, and let it sit
in the fridge until dinner time.
1 c celery,
diced 1 c carrots,
diced 1 large yellow
onion,
diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted
green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Return the steak to the pan, then add the
diced tomatoes and
green onions in an even layer.
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
And finally, we'll add
in the
green onions and
diced eggs (for the
diced eggs, you can just fry 2 beaten eggs over low heat until completely cooked through).
I spiced the tomatoe puree up by using the canned
diced tomatoes that have
green peppers and
onions in them.
1 ham bone 2 quarts water 4 conchs,
diced 1/4 pound salt pork, cubed 1 tablespoon butter 1
onion, chopped 1
green bell pepper, stem and seeds removed,
diced 2 stalks celery, chopped 3 small tomatoes, peeled and
diced 3 tablespoons tomato paste 2 large potatoes,
diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil
in a pot, reduce the heat and simmer for 30 minutes.
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
and simmered them with the
diced sweet potato, a clove of garlic and the chard stems for about 10 minutes, then added the chard
greens and caramelized
onions and simmered for 10 minutes further before adding the spinach
in the last five minutes or so.
Also add
in the
diced pickles,
green onions and celery.
In a skillet brown ground beef and
onion, for about 5 minutes; add
diced green chilies at the end of the cooking period; drain.
Ingredients Oil 8 skin - on, bone -
in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3 small carrots, finely
diced 2 stalks celery, finely
diced 1 red pepper,
diced 1
green pepper,
diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
I did make a few changes: — 1/2 an
onion,
diced, because I didn't have enough
green onions — 5 tiny cloves of garlic,
diced, mixed with the parmesan cheese — pinch of Aleppo pepper mixed with the cheesw — dried thyme instead of fresh because that's what I had I also made it
in a 10 ″ pan and this did seem way easier than dealing with filling two 8 ″ pans.
1 yellow
onion, peeled and
diced, or sliced
in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4
green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
6 - 7oz salmon filet, cut
in half 6 cups salad
greens 1/4 cup each
diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple
onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto
in place of dip, if desired.
1/4 red
onion,
diced 4 small cooked sweet potatoes or 3 medium, cut
in small cubes 1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 1 can or brick of black beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 2 Tablespoons sesame tahini 2 Tablespoons apple cider vinegar 5 ounces mixed baby
greens.
1/4 pound (2/3 cup) dried black beans, soaked
in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked
in lightly salted water overnight 2 tablespoons extra virgin olive oil 1 red
onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa powder 3 cups water 1 red bell pepper, chopped 1
green bell pepper, chopped 28 ounces canned or boxed
diced tomatoes
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red
onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once
in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for ga
green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce
Green onions, diced for ga
Green onions,
diced for garnish
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1
green pepper,
diced 1 large
onion,
diced 3 jalapeño peppers,
diced (leave seeds
in for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TBSP salt
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large
onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce)
diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil
in Dutch oven over medium heat.
6 cups baby spinach or mixed salad
greens 1 red
onion, thinly sliced 1/2 pint cherry tomatoes, sliced
in half 1 big, ripe avocado,
diced 1/2 cup julienned carrot Freshly ground black pepper to taste
Return the ground beef and
onion mixture to the skillet.Add
in Tomato Sauce,
Diced Tomatoes with
Green Chilies, and Milk.Stir
in the Cilantro, Cayenne, and Ground Cumin.
Just finely
dice the tomatoes,
green pepper, banana pepper and
onion and place them
in a medium sized bowl.
Add 1 chopped
onion, 1
diced green bell pepper, a
diced red bell pepper, and 3 - 4 cloves of mined garlic to your Instant Pot and lightly SAUTE the veggies
in a small amount of water, veg broth, or even the juice from a can of drained pinto beans until softened.
bottle of beer, divided 1 very large white (or yellow)
onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery,
diced 2 medium
green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted
green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles
in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red
onions, for garnish
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu,
diced into 1 - inch cubes 1 medium tomato,
diced into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked
in warm water for 5 minutes 2/3 cup daikon radish, grated 1/4 cup
green onions, sliced A dash of shichimi togarashi (for topping (optional)
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed
in the frozen flakes) 1/4 cup red pepper, finely
diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic,
onion powder, optional and to taste 1/4 cup carrots,
green peppers, mushrooms, asparagus,
green beans,
onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
In a medium bowl stir together tuna, sour cream,
onion, cumin, 1/3 cup enchilada sauce, and
diced green chilis.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow
onion (peeled, small
dice) 1 pound ground beef 2 large Chipotle chiles (
in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (
diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can
green chiles (
diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow
onion (peeled,
diced) 1 Serrano chile (seeded,
diced) 1 jalapeno pepper (seeded,
diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (
diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely
diced) 1 small white
onion (peeled, finely
diced) 1 small jalapeno (seeded, finely
diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Ingredients 4 tablespoons butter 1 medium yellow
onion,
diced 8oz cremini mushrooms, thinly sliced 4 scallions, white and
green parts separated, thinly sliced 1 teaspoon soy sauce 1/4 cup white wine 3 tablespoons flour 2 cups chicken stock 1 cup whole milk 5oz tuna packed
in olive oil * 1 tablespoon lemon juice 1/2 teaspoon salt 8oz egg noodles 1 cup bread crumbs 1 tablespoon parsley (optional)
Ingredients 1 tablespoon olive oil 1 1/2 cups
onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups
green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots,
diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato,
diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini
in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil
in large, nonstick saucepan over medium heat.
To the cream cheese, I stir
in well - drained petite cut
diced tomatoes, drained
green chiles (hot or mild, your choice), and finely chopped
green onions.
Day 2 I fried
onions in a pan, added the leftover chicken, mixed
in canned
diced tomatoes with cilantro,
green chili's and rolled them up, topped with enchilada sauced and mex cheese.
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup
onion, chopped1 cup
green bell pepper, chopped3 cloves garlic, minced2 chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted
diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to taste Heat oil
in a large Dutch oven over medium - high heat.
Dice mango, tomatillos, white
onion, tomatoes and cilantro and toss
in a bowl with lime juice and TABASCO ®
Green Sauce.
Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 2 Tbsp vegetable oil 1 lb of cremini or button mushrooms, quartered 1 cup
onion 4 oz extra-firm tofu 1 cup broccoli, roughly chopped 1 cup carrots,
in 1 / 2 - inch
dice 1/2 cup chicken broth 1/2 red bell pepper,
diced 1/2
green bell pepper,
diced 1 1b bok choy stems,
in 1 / 2 - inch
dice 1 Tbsp toasted sesame seeds
Here's the recipe; Ingredients: 2 cups
onion 1 cup
green bell pepper 1 tablespoon garlic 1 cup celery 1/4 cup olive oil 1/2 cup water 1 (14oz) can tomato puree 1 (14 oz) can tomato paste 2 tablespoons oregano flakes 4 pounds blue crab claw meat, fresh or frozen Oil for deep - frying For the dough: 2 loaves white bread 2 loaves Cuban bread 3 tablespoons crushed red pepper Vigo bread crumbs -------------------------------------------------------------------------------- Directions: Finely
dice and coarsely mix first four ingredients
in blender.
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can
diced tomatoes, with juices 1 4 oz can
diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers
in adobo sauce,
diced 1 tsp dry minced
onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow
onion,
diced small 1 large
green bell pepper, seeded and cored,
diced small 1 large red bell pepper, seeded and cored,
diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and
diced small 1 jalapeno pepper, finely
diced (NOTE: Omit for a milder chili) 2 chipotle peppers
in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and
diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large
green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes
in a 350 ° f (180 ° c) oven.
1 pound small red beans 2 tablespoons olive oil 1 large
onion,
diced 6 cloves garlic 3 medium
green peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon ground sage 1 teaspoon dried oregano 2 chipotle peppers (from canned chipotles
in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions, for garnish Cooked rice, for serving Tabasco sauce, for serving
In a bowl, add the beans, bell pepper, jalapeño, and
green onions to the
diced cantaloupe.
Green Bean, Tomatoes & Onions 1 tablespoon olive oil 1 can green beans 1 can diced tomatoes (look for w / out sugar) 1 small to medium sized white onion Cut the onion into 1/2» to 3/4» sized pieces, place in a skillet in which you've just begut to heat the
Green Bean, Tomatoes &
Onions 1 tablespoon olive oil 1 can
green beans 1 can diced tomatoes (look for w / out sugar) 1 small to medium sized white onion Cut the onion into 1/2» to 3/4» sized pieces, place in a skillet in which you've just begut to heat the
green beans 1 can
diced tomatoes (look for w / out sugar) 1 small to medium sized white
onion Cut the
onion into 1/2» to 3/4» sized pieces, place
in a skillet
in which you've just begut to heat the oil.
Serve up your extra tasty clam chowder
in bowls, topped with grated cheese and cilantro or
diced green onions.