Add 4 cups
of chopped fresh tomatoes and 2 Tbsp of tomato paste at the same time as the beans for a «chili» on the fly.
I have always made a summer pasta that is this fast: spaghetti topped with lots
of chopped fresh tomatoes, cooked shrimp, chopped feta and a good, heavy dose of dried oregano and black pepper.
I made a lovely chunky sauce with a batch
of chopped fresh tomatoes, simmered in 7 Barrels Balsamic Vinegar and their Sweet Basil Olive Oil (omg #LOVE!)
Tables at Tel Aviv's coolest outdoor cafés are lined on Friday morning — when the weekend starts there — with bowls
of chopped fresh tomato and cucumber dressed with zippy lemon and za'atar dressing, spicy Moroccan carrot salad, shredded green and purple cabbage tossed with tahini, and bowls of fresh hummus and pita.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom
tomatoes — roughly
chopped 1 small bell pepper — seeded and roughly
chopped 1 medium cucumber — peeled and roughly
chopped 1/3 cup soft sun - dried
tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large handful
fresh basil leaves, plus more for garnish
Tomato sauce: 1 tbsp olive oil 1 onion,
chopped 1 clove garlic 2 tbsp capers (drained) a pinch
of dried chili 1 1/2 cup / 3, 6 dl
of canned
tomatoes 1 tbsp
fresh or 1 tsp dried oregano salt & black pepper
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
So she came up with the idea
of using an already spicy canned
chopped tomatoes, then adding
fresh ingredients to the canned
tomatoes to make it a chunky pico de gallo - type salsa.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4
tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
This included a Burrata and Heirloom
Tomato salad, with theirs boasting
fresh and meaty produce, including crunchy
chopped lemon cucumber, which was blanketed with a sizable portion
of the dutifully creamy and delicate cheese.
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.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced
tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
1 / 2T Oil 1 Medium onion, diced 1 Large clove
of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit
of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can
of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot,
chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 2 Medium courgettes,
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 1 / 2C Dried fruit (I used a mixture
of unsulphured dried apricots and dried figs) 1T Lemon juice
Chopped fresh parsley t
Chopped fresh parsley to serve
then, it was a large can
of whole or
chopped tomatoes as well as any
fresh tomatoes if she had any and about one or two potatoes that had been cut into cubes.
Replacing the canned
tomatoes with 3 - 4
fresh tomatoes (
chopped), using less
of the sun - dried
tomatoes, and cutting back on the amount
of feta cheese will decrease the sodium count.
1 can
of roasted, diced
tomatoes 1
fresh tomato, diced 3 cloves
of garlic 1/2 white onion 1
fresh jalapeno pepper 1/2 cup
chopped cilantro 1 teaspoon salt
A quick and easy recipe
of fresh corn grilled golden yellow,
chopped and tossed with sweet peppers, juicy
tomatoes, radish and basil, then swirled with a lime vinaigrette.
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.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale,
chopped fine * 1/2 cup
tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving *
fresh parmesan cheese for serving - optional
I used
fresh cut corn, grape
tomatoes and sliced olives, but you might like any
of the following produce: sliced celery, grated carrot, blanched broccoli florets,
chopped bell pepper (red, green, yellow or orange!)
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.
I have made this recipe many times and have sometimes substiuted a can
of chopped tomatoes for
fresh and have added a small bottle
of clam juice.
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz
fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma
tomatoes chopped 1/2 red onion,
chopped 1/2
fresh jalapeno pepper finely
chopped 3 cloves garlic, finely
chopped Juice from 2
fresh limes Whole bunch
of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula)
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.
chopped fresh cilantro 1/3 cup seeded and diced
tomatoes juice
of half a lime salt and pepper
lean ground beef 1 egg, lightly beaten 1/3 cup
fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely minced 1/4 cup onion, finely
chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed
tomato soup (recommended: Campbell's)
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced
tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream cheese — One 9 - ounce package
fresh spinach leaves,
chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count)
fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups
tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red onion 2 tablespoons
chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded,
chopped red
tomatoes 1 cup seeded,
chopped yellow
tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
When I use
fresh tomatoes instead
of sauce, I just
chop them very finely and cook them down and use just a scant cup
of it.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick
Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and
Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163
Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with
Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284
Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
This warm and / or cool salad begins with sautéed eggplant, onions, and
tomatoes — seasoned with garlic and lemon rind — that are then spooned into the middle
of a ring
of rice that has been stirred together with
chopped fresh mint, parsley, and spinach.
1 recipe honey whole wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination
of 4 Italian cheeses: I used thinly sliced
fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma
tomatoes, thinly sliced salt and freshly ground black pepper
fresh basil,
chopped for garnish
My bread memory is warm, out
of the oven, crusty artisan bread, grilled, and rubbed with raw garlic and topped with
chopped tomatoes and
fresh basil with a ball
of fresh mozzarella cheese on the side.
Fresh chopped tomatoes, basil and onions, topped with mixture
of shredded cheese and mayonnaise, baked in a pie shell.
Ingredients: 2 red onions, finely
chopped 2 cloves
of garlic, finely
chopped Glug, love Jamie's term,
of olive oil 2 teaspoons
of cumin 2 teaspoons
of cinnamon 1 teaspoon
of oregano 1/4 teaspoon
of cayenne pepper 1/2 teaspoon
of dried red chili flakes Salt and pepper to taste 1 15 oz
of canned
tomatoes 1
fresh tomato 1/2 bottle red wine 1 can
of black beans, drained and rinsed 1 can
of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly
chopped 5 large shiitake mushrooms, roughly
chopped
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly
chopped 1 large onion, roughly
chopped 200g button mushrooms 2 garlic cloves, roughly
chopped 2 tablespoons olive oil handful
of fresh basil leaves,
chopped 2 tablespoons
fresh oregano leaves 1/2 cup
tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
After baking I top these with
chopped tomatoes for a
fresh pop
of flavor and color.
COOK»S NOTES: * If you prefer, and it's too warm, grill the eggplant in slices, cut it up afterward, and stir in
fresh chopped tomatoes with just a tablespoon or so
of minced onion — perhaps scallions — along with only half the garlic.
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
(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.
One
of the most tasty home made dishes I've made, even though I substituted petit plus for spinach, canned
chopped tomatoes for
fresh and done my own mix
of herbs, it was so tasty.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian
tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks handful
of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp
chopped garlic 1 Tbsp
chopped fresh basil or 1 tsp dried 1 Tbsp
chopped fresh thyme or 1 tsp dried 1 tsp mustard powder 1/2 tsp ground black pepper 1 1/4 lbs flank steak, trimmed
of all visible fat 8 roma
tomatoes, halved crosswise
We always do one Blue Hawaiian, and the second is usually a mish - mash
of whatever else we have on hand — salami, olives, sautéed mushrooms and onions,
chopped bell peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special
of the day, which was topped with crumbled homemade Italian sausage,
fresh sliced Anaheim peppers, and cherry
tomatoes on a creamy, cheesy base.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon
tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced
tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon
chopped fresh cilantro 4 green onions,
chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely
chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma
tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
16 oz
fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed 3 roma
tomatoes chopped 1/2 red onion,
chopped 1/2
fresh jalapeno pepper finely
chopped 3 cloves garlic, finely
chopped Juice from 2
fresh limes Whole bunch
of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula).
I love to serve Mexican Lasagna «taco style» by offering a plate full
of «fixings» for everyone to add to their plate: shredded lettuce,
chopped tomatoes,
chopped green or red onion, diced or sliced avocado,
fresh lime wedges.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and
chopped 2 stalks celery,
chopped 4 roma
tomatoes,
chopped 4 sprigs
fresh thyme, leaves only,
chopped 4 sprigs
fresh parsley,
chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can
chopped clams salt and pepper to taste 2 tbsp
chopped chives to garnish lemon slices for serving