The creamy avocado mixed with tangy lime, bright cilantro, and
a little chopped tomato, red onion, and garlic is so simple and so delicious.
Great with
a little chopped tomato in it too.
Not exact matches
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.
Instead all you need are cannellini beans, cans of
chopped tomatoes, sun - dried
tomatoes, a
little tahini, garlic, chilli flakes, salt and pepper.
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
handfuls of: organic romaine lettuce
chopped tomato a
little chopped red onion (as
little or as much as you like) vegan cheddar cheese (optional)(we didn't use any and they were great)
Then add
chopped onion and red bell peppers, cannellini beans, diced
tomatoes, corn, cumin, a
little bit of cayenne and salt to the slow cooker.
(Just with a
little olive oil and s & p.) Those grilled veggies combined with sliced
tomatoes, fresh mozzarella and Parm, bits of shaved garlic, and
chopped fresh basil made for one stunning pizza.
Inside: grated parmesan cheese On top: salsa from finely
chopped chives and
tomatoes, drizzle with lemon juice before plopping on top of the quesadilla, cracked pepper on top with a
little more parmesan.
I slow cooked the dish for around 4 hours so ended up using 2 cans of
chopped tomatoes as it dried up a
little.
I also used Pomi
chopped tomatoes, which was a
little chunkier than puree, and a can of Hunts «all natural»
tomato puree.
Since I had done such an expert job of seeding the
tomatoes, the salsa turned out a
little dry, so I added a handful of
chopped cherry
tomatoes that I had on hand from my CSA pick - up.
My favorite: simmer spring water with
chopped garlic, any kind of
chopped hot pepper, and grated ginger; turn off heat and whisk in
tomato paste, sweet white miso, and a
little agave nectar or some other sweetener.
As serving recommendation, please try serving your hummus (or baba ghannoush) with a
little pile of
chopped ripe
tomatoes and fresh
chopped flat leaf parsley in the middle (in addition to a good sprinkle of quality olive oil).
We don't have scallions (and I really don't like them anyway) so I used finely diced onions, and
chopped tomatoes with a
little bit of parsley flakes.
Sauce - 4 medium vine
tomatoes, quartered - 1/2 onion
chopped - 3 garlic cloves - 2 tablespoons
chopped fresh cilantro (we always add a
little more)- 1 teaspoon olive oil - 1 teaspoon ground cumin - salt to taste
The most popular marinade is made up of equal quantities of
tomato ketchup and vegetable oil (enough of these two to cover all of the meat), a finely
chopped onion, crushed garlic (a
little, just enough for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste),
chopped red chillies (enough for a spicy tang), and some sugar (not more than a tablespoon).
Note: I loved this dip just as is, but I think it would also be great with some
chopped tomato or even some crumbled, crispy bacon if you'd like to add a
little flair.
My own
little family got into a habit of cooking down almost 1 whole pound of fresh
chopped kale into our chunky
tomato - rich chili!
I make the dressing first and set it aside while I
chop up the onion,
tomato, and cucumber, to let the flavors combine a
little bit before serving.
1 whole fish, grouper preferred Chile paste (chiles of choice blended with a
little vegetable oil) Juice of 1 lime Vegetable oil 1 stalk celery,
chopped 1 small onion,
chopped 1 small bell pepper, stem and seeds removed,
chopped 2
tomatoes, peeled and
chopped 2 tablespoons
tomato paste 1 teaspoon fresh thyme
Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork
Chops with Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The
Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork
Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili in Red Wine by Forkable Braised Chicken Legs with Olives and
Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and just grill it!!!
Steel cut oats with a
little salt and smoked paprika, topped with scrambled eggs,
chopped tomatoes, and homemade guacamole.
I decided to whip up a chilli, I just threw together a load of vegetables, way too much spice and some
chopped tomatoes, I then added black beans and quinoa and it made for a hearty meal, if a
little bit spicy!!
Ingredients 1 cup Onion,
chopped (1 medium or a
little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp
Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water
Finely
chop the thyme with two of the garlic cloves and sprinkle this over the
tomatoes and then drizzle the cut side of the
tomatoes with a
little olive oil and season with salt and pepper.
Jor's Specialty Beans Serves 2 Ingredients 1 can of white cannellini beans 1 can of corn about 10 — 15
chopped cherry
tomatoes 5 — 6
chopped cloves of fresh garlic a
little bit of olive oil
Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted
tomatoes; simmer with chicken, beef or vegetable broth, a handful of
chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a
little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.
Corriander Chutney Ingredients: Corriander / cilantro — 2 bunches (washed and
chopped) Green chilli — 2
Tomato — 1 small Lemon — 1/2 lemon juice Salt — to taste (a
little bit is good) Method: Take all the ingredients (besides lemon juice), and grind them in a chutney in a mixer / grinder.
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a green bell pepper, optional — adds a
little more color and another depth of flavor 2
tomatoes, halved, seeded, and finely diced A handful of
chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste
Do not wait till
tomato releases oil, just cook till finely
chopped tomatoes become
little soften.
vegan mayo, chipotle, salt, lime juice, red onion cherry
tomatoes, a red chilli and garlic all finely
chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a
little vegan cheese to melt into it all.
1/4 cup Olive Oil (I used a
little less) 2 cups Onion,
chopped 2 Red Bell Peppers,
chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans Black Beans 1 (16 - ounce) can
Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last
Tomato Sauce 1/2 cup Water (I swished it around the
tomato sauce can to get every last
tomato sauce can to get every last drop)
In my household, we prefer
little chunks of
tomatoes in the sauce, so we just
chop up the
tomatoes into small cubes.
With a bag of your favorite frozen cheese ravioli, a can of Tuttorosso ® crushed
tomatoes, a few tablespoons of Tuttorosso ®
tomato paste, lots of freshly
chopped basil, some shredded Italian cheese, a
little grated parm and a pinch of salt and pepper is all you need to make this tasty recipe that is full of flavor.
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp
tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a
little oil until goldenHandful fresh parsley, finely
chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).
Chop up each grape
tomato into 8 - 12
little squares and place them in a small mixing bowl.
Depending on what I have on hand sometimes we'll top this with some crushed tortilla chips which add a
little crunch or some
chopped tomatoes and avocado which is my personal favorite.
You can use sun - dried
tomatoes packed in oil, just
chop them up a
little before adding them to the food processor.
It seems that you could come up with so many variations of these... I'm thinking a
little finely
chopped rosemary with a hint of sun dried
tomato would be delicious, thanks!
Guacamole (two mashed or finely
chopped avocados mixed with 1/2
chopped onion, 1/2
chopped tomato, 1 minced serrano or jalapeño chile, and a
little lime or lemon juice)
In the tropical heat of midsummer, we
chopped cucumbers, potatoes, carrots, onions, and hard - boiled eggs for a cold soup called okroshka; nibbled on homemade meat - and - potato - filled piroshki (
little savory pastries); and cooked separate skewers of pork,
tomatoes, and new potatoes over chunks of charcoal.
However, we can recommend swiping a
little mayo in a lettuce cup, adding
chopped tomato, and crumbling bacon over the top.
toppings (pick as few or as many as you desire): avocado, quick pickled onions or radishes, cilantro, toasted pumpkin seeds, raw onion, hot sauce, lime wedges, crema (coco yogurt thinned with a
little water + lime juice, zest, and salt) or cashew crema, baked or fried tortilla strips,
chopped tomatoes,
chopped jalapeños.....
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely
chopped 1/4 tsp fresh ginger,
chopped 1 tsp
tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly
chopped (save a
little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepper
Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely
chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli,
chopped (optional) 1 tbsp
tomato pureeSalt and pepper150g tubetti pasta (
little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.
I used whole garden
tomatoes frozen from last fall's harvest, added a
little dried oregano, and
chopped fresh basil that I added with the sun dried
tomatoes at the end.
Chop a
little cucumber and mix it with grape
tomatoes.
Roasted Shrimp and Veggies — Toss peeled and de-veined shrimp with cauliflower, broccoli, onion, minced garlic,
chopped tomatoes and a
little olive oil, lemon juice, sea salt and pepper.
A
tomato sauce is not essential, but if you'd like to include one, you can make a simple
tomato sauce by
chopping the fresh plum
tomatoes and cooking in a
little olive oil until tender.