- Next, add
in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 - 4 minutes to blend the flavors, then turn the heat off;
Stir
in diced tomatoes with juice, tomato soup, Worcestershire sauce, and cooked brown rice.
Not exact matches
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
Pour
in the
diced tomatoes along
with their
juices.
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...!)
Lentils are a go - to for me... I love simple curried lentil soup (veg broth,
diced onion, mushroom, curry powder, cumin, garlic, and lentils + any add -
ins you like... squash or potatoes help add bulk to it, I like adding spinach or kale,
tomatoes add a nice acidity...) or an even simpler cold lentil salad made
with red onion,
diced tomatoes, lentils, chickpeas, and lemon
juice / vinegar / EVOO.
The sauce was a compote of
diced tomatoes and onions, simmering
in the remains of the fish
juices, mixed
with cream, white wine, vegetable stock and spicy paprika powder.
This salsa is super easy to make where you just need to
dice some avocados, jalapenos,
tomatoes, and onions, hit it
with some lime
juice, throw
in some cilantro and finish things off
with a touch of salt.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut
in 1/4 inch pieces 1 celery rib, cut
in 1/4 inch
dice 1 small rutabaga, peeled, cut
in 1/4 inch
dice 1 small fennel bulb, trimmed, fronds removed, cut
in 1/4 inch
dice 1 small zucchini, cut
in 1/4 inch
dice 6 cups chicken stock 1 15 - ounce can chopped
tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
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
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley
Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices,
diced Fixings: Brioche bun *,
tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey
in a small food processor
with a couple pinches of salt and a 1/4 teaspoon black pepper.
Next pour
in both cans of beans,
diced tomatoes (
with juices),
tomato paste and vegetable broth.
Turn crock pot / slow cooker to high, and dump your cans of
diced tomatoes along
with the
tomato juice in to your slow cooker.
ingredients RICE JOLLOF
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut
in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum
tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
with their
juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled,
diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Dice mango, tomatillos, white onion,
tomatoes and cilantro and toss
in a bowl
with lime
juice and TABASCO ® Green Sauce.
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 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper,
diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans
diced tomatoes with chiles, including
juices 1 tablespoon chipotle chile
in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon dried oregano salt and / or pepper, to taste
Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can
diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it
in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
In another small bowl, toss
diced tomatoes with garlic, salt and pepper to taste, and lemon
juice.
- Soak the bulgur
in half the lemon
juice for a quarter of an hour - Wash the parsley thoroughly and chop as finely as possible - Repeat
with the mint leaves -
Dice the
tomato in small pieces and discard the
juice (to prevent the tabbouli from becoming soggy).
Transfer into your crockpot and add
in chicken, salt, pepper, chili powder, cayenne, cumin,
diced tomatoes with juice,
tomato paste, chicken broth, kidney beans, and chili peppers.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and
diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and
diced 1 large sweet potato, peeled and cubed
in small pieces 2 cups fresh
tomatoes with juice,
diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar
tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Stir
in chickpeas, corn,
diced tomato, lemongrass
with liquid, and
tomato juice, and season
with salt and pepper (if desired).
In a large pot, combine the
diced tomatoes (
with their
juices), the beans (
with their
juices), the corn, and the spices over medium heat.