Sentences with phrase «of chopped sun»

Despite this, adding 2 tbsp of chopped sun dried tomatoes to the top of your salad will net you 343 mg of potassium, which is pretty impressive!

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

And in addition to the canned tomatoes, there's also a handful of chopped sun dried tomatoes which add such a great flavor and just a bit more intensity to the dish.

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun - dried tomatoes - and cook everything on medium heat for 5 - 10 minutes, flipping a couple of times, until the chicken is completely cooked through.

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

Chop coriander leaves and sun - dried tomatoes into small pieces, then chop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin sliChop coriander leaves and sun - dried tomatoes into small pieces, then chop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin slichop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin slices.

Instead all you need are cannellini beans, cans of chopped tomatoes, sun - dried tomatoes, a little tahini, garlic, chilli flakes, salt and pepper.

I love topping them with yoghurt (I use a plain coconut yoghurt), sun - dried tomato pesto, chopped tomatoes, slices of creamy avocado and a sprinkling of chives, but they work with so many things.

Give it to a pot together with the finely chopped sun - dried tomatoes, add 250 ml / 1 cup of the vegetable broth and bring to a boil.

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.

That said, it can take savory additions: chopped sun dried tomatoes, feta, olives, lemon zest, a micro-planed clove of garlic or bits of dried fruit if you'd rather go that direction.

It is all punctuated with a spoonful of finely chopped sun - dried tomatoes.

2 Medium Octopus, I used previously frozen from... * 3/4 cup Cherry tomatoes cut in halves 3/4 cup Sun Gold tomatoes cut in halves 1/2 English Cucumber, small diced 2 Shallots thinly sliced 1/4 cup chopped cilantro 1 - 2 Sprigs of Mint just the leaves torned.

Add chopped sun - dried tomatoes and 2 tablespoons of olive oil, drained from sun - dried tomatoes, to a large skillet, on medium - low heat.

1 Round Brie or Camembert cheese (170g) 2 tablespoons of sun - dried tomatoes in oil, chopped 1 clove of garlic minced 1 teaspoon of chopped parsley

Heat sun - dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat.

It is filled with chopped lettuce, cucumber, and red onion, sun dried tomatoes, chickpeas instead of the hummus sometimes served on sabich, roasted slices of eggplant, hard boiled eggs, and arguably the best part - spiced and toasted strips of pita.

Top with 1/4 cup each chopped black olives, sun - dried tomatoes and red onions instead of the tomatoes, peppers and green onions.

Then, sprinkle on about 1/2 cup sun - dried tomatoes (I used the julienne cut kind) and 1/4 cup chopped red onion on top of kale.

I used about 1/4 cup of drained and chopped sun - dried tomatoes but next time I'll use more.

I used an entire pound of asparagus and chopped oil - packed sun - dried tomatoes.

Chopped basil (or a few tiny dollops of pesto would be good in this either on its own or in addition to the olives and sun - dried tomatoes -LRB-(my preference).

To make the pesto, in the bowl of a food processor add sun dried tomatoes (with the oil), garlic, parmesan cheese, basil leaves and salt / pepper and pulse until finely chopped.

Add the chopped sun blush tomatoes, sliced black olives and two thirds of the mozzarella to the dry ingredients.

1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish

Tony Franks: Reduced passata and caramelised onion sauce, pieces of smoked garlic, chopped black and green olives, fine slices of sun dried tomato and roasted red and green peppers, topped with Monterey Jack and Mozzarella cheese

For fun, to sneak in more nutrients, I chopped up some of the heirloom spinach and added it to my baked red pepper, mushroom and sun - dried tomato spaghetti.

Preheat oven to 425 ° F. Place the cauliflower and sun dried tomatoes in a food processor and chop into small bits with about the consistency of rice.

PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided

- If you don't want to slow roast some tomatoes for this recipe, I'd recommend replacing them with a 1/4 cup of finely chopped sun - dried tomatoes packed in oil.

20 minutes or so before the cashews are done soaking, chop the onions, garlic, sun - dried tomatoes and half of the chili into small pieces and cook them with about 2 tbsp of olive oil in a frying pan over medium heat until the onions turn golden brown.

Add sun dried tomatoes, about 1/2 to 3/4 cup (if they are oil packed, cut the amount of added oil by 1/4 c) 6 - 8 each stuffed green olives and black olives chopped.

Mix 12 ounces of whole wheat rotini pasta (cooked), a cup of low - fat Greek yogurt, half a cup of pesto and 3/4 cups of sun - dried tomatoes (drained and chopped).

1 teaspoon olive oil 12 blocks frozen, chopped spinach, defrosted 250g chestnut mushrooms, chopped 4 — 5 sun dried tomatoes, chopped — I use the ones that are sold dry rather than in bottles of oil 1 large clove garlic, chopped Black pepper Salt (optional)

I'm talking cherry tomatoes, sun - dried tomatoes, artichoke hearts and of course, plenty of freshly chopped garlic.

Add the can of chopped tomatoes and the sun dried tomatoes.

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!

It's usually tossed up with bacon instead (go figure), but I subbed in pops of both colour and flavour by chopping up some oil - soaked sun - dried tomato to add more sweet acidity alongside the vinegar / broth base.

Ingredients: 2 - 3 thick slices of Day Old Bread, crusts removed (about 2 cups) 1/2 cup Cream 1 box (10 ounces) frozen chopped Spinach or 1 large bunch of fresh Spinach, blanched and chopped 1/2 cup Pine Nuts 1/4 cup Sun - dried Tomato Halves (6 - 7 halves) packed in olive oil, drained and chopped 4 large Garlic cloves, minced 1/4 cup freshly grated Parmesan Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1 cup Extra Virgin Olive Oil Makes about 2 cups of saucePrintable VersionSoak the bread in the cream until it is completely soft, about 1 hour.

-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper

2 cups rolled oats 1 cup puffed millet of quinoa 1/3 cup raw pumpkin seeds 1/3 cup raw sunflower seeds 1/4 cup organic, sun - dried goji berries (optional) 1/4 cup of dried un-sweetened coconut strips 3 tablespoons chopped raw almonds 1/4 cup organic raisins 3 tablespoons chia seeds or wheat germ 1 - 2 tablespoons of ground cinnamon / nutmeg (to taste)

Tomato Sauce 1 cup sun dried tomatoes — soaked for 2 hours 1/2 medium tomato — roughly chopped 1/8 small onion — chopped 1 tablespoon lemon juice 1/8 cup olive oil 1 - 2 dates — pitted 1 teaspoon sea salt pinch of chili pepper flakes (optional)

I made your endurance crackers, hummus, rice and lentil salad, a bowl of chopped up artichoke hearts, roasted red peppers and sun - dried tomatoes, a bag of cashews and raisins, and of course a bar of dark chocolate.

2.5 tbsp freshly squeezed lemon juice (from 1 lemon) zest of 2 lemons 1 tbsp olive oil 1/2 cup sun - dried tomatoes, soaked for 2 hours and chopped finely 1 cup cucumber, cut into small cubes 1 small clove garlic, minced or pressed 1 shallot, minced 5 olives (I used kalamata), pitted and finely chopped 2 tbsp fresh dill, finely chopped 3 tbsp fresh mint leaves, finely chopped salt and freshly ground black pepper to taste

A fruity Mango Fandango — a creamy vanilla posset with coconut blossom nectar, served with a golden layer of coulis made with fresh passionfruit and sun drenched Indian Alphonso mangoes, all topped with chopped pistachios.

Add chopped sun - dried tomatoes and 2 tablespoons of olive oil (drained from sun - dried tomatoes or just use regular olive oil) to a large skillet, on medium - low heat.

I used some fresh Rosemary as topping but you can top it with olives, concord grapes, cherry tomatoes, freshly chopped basil, sun dried tomatoes or simply a mix of dry Italian herbs would also suffice.

Makes one 12 - inch long baguette; about 24 slices Ingredients: Baguette about 14 - inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced 1/2 cup finely chopped red bell pepper (about 1 medium) 1/2 cup finely chopped sun dried tomatoes in olive oil 1/4 cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation: Slice off both ends of the baguette.

Cook the couscous and toss it with chopped sun - dried tomatoes, chopped walnuts, and herbs of your choice.

After 18 minutes of the pizza crust baking, remove it from the oven, smooth over the pizza sauce, and add the caramelized onions, mushrooms, and peppers, as well as the chopped artichokes and sun - dried tomatoes.