Doubled the sweet potatoes and used a can
of petite diced tomatoes - drained rather than the plum tomatoes.
And I've made it with a can
of petite diced tomatoes when I didn't have salsa — just added taco seasoning or extra garlic and cumin.
Process it coarsely (not puree - some chunks left) and put it in a pot with diced fresh pumpkin (not puree), 26oz can
of petite diced tomatoes, chicken stock and some shredded chicken or pork; bring to a simmer and throw a little minced cilantro in right at the end.
Not exact matches
I opted to leave
tomatoes out
of this recipe since the 7 - year - old in question isn't a fan, but you could definitely add drained Rotel or
petite diced tomatoes if it suits your fancy!
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely
diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can
petite diced tomatoes, drained (or 1 small
tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
tomatoes; peeled, seeded and chopped (not in season; use a small can
of diced petite tomatoes, drained
of most
of juice and save for another recipe); divided — save some to garnish
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion,
diced 1 red bell pepper, seeded and
diced 1 green bell pepper, seeded and
diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or
petite diced tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces)
petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half
of a fresh lemon 1 to 2 tablespoons soy sauce