Sentences with phrase «over tomatoes from»

Having some left over tomatoes from a recipe, I decided why not try some sun - dried tomatoes from scratch?

Not exact matches

Place into the pressure cooker, top with onions and peppers, pour tomato sauce and water over everything and add the olives along with some of the brine (liquid from the jar).

I had a bunch of grape tomatoes left over from a baby shower vegetable tray and thought I'd try and find a recipe to make them at home.

I recently fell in love with Ottolenghi for an eggplant recipe where you cook eggplant and tomato together and serve over a fresh corn polenta (which I didn't know you could do, make polenta from fresh corn!).

But, if there is any oil left over in the jar from the sun - dried tomatoes, you can add that too!

Top cheese with bacon, approximately 4 tomatoes and 2 basil leaves (if there are residual tomato juices from the sheet pan you can drizzle over sandwiches).

Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste

With the recipes in this chapter, you can easily switch over to made - from - scratch staples like Italian Salad Dressing, Classic Hummus, Basil Spinach Pesto, Traditional Tomato Sauce, L.P.'s Worcestershire Sauce, and Sweet Ginger Stir - Fry Sauce.

Although I like capers, I had some other ingredients I needed to use up and so I once substituted the capers for oven roasted yellow cherry tomatoes, and once for left - over serrano - cilantro sauce from your frittata recipe.

Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

My friend Maria from Mexico City taught me how to make authentic enchilada sauce with dried chiles and tomatoes, which I put over slightly roasted and peeled pablanos stuffed with black beans and red or brown rice.

The meat for this chili is seared over charcoal where mesquite chips have been set to flame (the taste of mesquite charcoal is indistinguishable from that of any other hardwood), which gives the resulting chili a haunting hint of smoke — and without tasting a bit like barbecue, since there is no onion or tomato in it, none at all.»

Place the tomatoes on a cookie sheet and pour garlic and olive oil from the skillet over the tomatoes.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Cook over medium heat for 7 - 10 minutes, stirring frequently, until the tofu has absorbed the liquid from the tomatoes, and has taken on a golden hue from the spices and nutritional yeast.

Gently spoon some of the tomato sauce over some of the egg whites to keep them from drying out.

Stir in tomato sauce and water; bring to a simmer over medium - high heat, scrapping up browned bits from bottom of the pan.

I made it all last summer using over ripened tomatoes from our local farmer's market.

Using your hands, squeeze each tomato from the can over the pot to break it up.

Remove the corn and tomatoes from the oven and spoon over the pork - it will make a beautiful presentation when served on the platter.

While I'm waiting on my plant babies to grow, there are always store - bought tomatoes from down south to tide me over, and my go - to method for bringing out tons of flavor: quick roasting.

I used left over brown rice from last night and reheated a bit, served in the tomatoes raw.

Remove from oven and top with fresh ingredients: spread chopped tomatoes, left over black beans, avocado (sliced or cubed), green onion and cilantro.

I've already thuoght of 3 ways to eat it: over farfalle pasta, rolled up in a paillard of chicken breast, and as a crostini topping with some good canned tuna and maybe a slice of heirloom tomato from the garden on the no knead bread I make!

Bake for 40 minutes then remove from the oven and pour the tomato sauce over the top.

Remove a tomato from the can and while holding it over the pan, break into small pieces with your fingers, add to pan and repeat with remaining tomatoes.

10) Place the circle of pizza dough (on the parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.

Pour the salt brine over the tomatoes to cover them completely, but leaving at least an inch of room from the top of the jar.

The tomatoes get nice and smoky from the grill so it goes perfectly with the kabobs but there will be plenty left over for chips or breakfast eggs or topping tacos.

And since my parents» friends bring over goodies from their garden every time they come to dinner, we have been up to our ears in tomatoes.

Lentils, dried tomatoes in oil, chopped onion, left over Brussels Sprouts with Pancetta (from FoodNetwork.com), cumin, beef broth.

It all goes into a lovely salad, with a bit of left over whole - wheat basil - tomato - garlic pasta from late last week.

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

Another option I found to add extra flavour is to use left over oil from a jar of sun dried tomatos or roasted peppers instead of olive oil.

And I had left over tomato sauce from another meal.

Heat 1 tablespoon olive oil from the sun - dried tomato jar in a large nonstick skillet over medium heat.

In medium skillet, over medium heat, add olive oil and grill al fresco ® Sundried Tomato Chicken Sausage, remove from pan, and slice into 1/4» pieces.

Top with a few tomato strips and fold the sides over, fold the bottom up over the sides then roll the tortilla away from you to close.

At its heart is the wood - fired oven, where Antonitsas watches over one bubbling - hot dish after another, from meltingly soft braised lamb shoulder to gigante beans with tomato and feta.

Surrounded by these sights and sounds of eternal Mother Russia, we grilled pork shashlyk over an open fire, nibbled on fresh spring onions and pickled green tomatoes, and finished up with a Siberian specialty, a rich cake made from the ground - up pits of bird - cherries baked with sugar, eggs, and sour cream.

Carefully place over chips and set 5 tomato halves, cut sides up, on top; remove skillet from heat.

Originally I wanted to make Green Kitchen Stories» Involtini di Melanzane, or rolled stuffed eggplant, because I had tomato sauce left over from a couple of nights before!

Squeeze seeds and pulp from tomatoes into a strainer set over a large bowl.

Avocado Pesto Pasta Beijing Noodles Carrot and Parsnip Raw «Fettuccine» with Pesto Cincinnati Chili with Spaghetti Creamy Macaroni and Cheese Casserole Field Roast and Orzo Salad Ginger Hoisin Rice Noodles Italian Sausage Rigatoni Lasagna Lasagna with Veggies by Chef AJ Lazy Pierogies Lemony Linguine Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Nutty Noodles Orzo Salad Pad Thai Pasta alla Norma with Ricotta Pasta Shells with Kale Pesto and White Beans Pasta with Fried Zucchini Pasta with Parsley - Walnut Pesto Pasta with Roasted Tomatoes, Chickpeas, and Arugula Penne Arrabbiata Penne Primavera with Avocado - Cashew Cream Penne alla Vodka Penne with Pistachio - Arugula Pesto and Broccolini Penne with Vegetables Perfect Pasta with Peanut Sauce and Green Beans Spaghetti with Curried Butternut Squash Sauce and Quinoa Falafel Spaghetti with Garlic, Parsley, and Breadcrumbs Spicy Drunken Noodles Spicy Peanut Noodles Stuffed Pasta Shells Sweet Potato Gnocchi Tempeh Bacon Fettuccine Tomato Lentil Pasta Sauce Tofu Chili - Garlic Noodle Bowl Tofurky Sausage Sauté over Bow - Tie Pasta Wicked Healthy Mac and Cheez White Bean Sweet Potato Pasta Casserole Whole - Wheat Pasta with Roasted Vegetables Yakisoba Noodles with Tofu and Bok Choy Yummy Spicy Rice Noodles from Mary McCartney

Guests raved over the offerings from Julian Serrano's eponymous ARIA restaurant, including Bomba, a spicy meatball made with Veal & Pork tenderloin; Rabo de Toro, created with Oxtail, Iberian pork and creamy mashed potatoes; and Coca Vegetarian, a Spanish Pizza with aioli, tomato, onion and pisto.The gastronomic icons took photos and mingled with the guests, while nibbling on delicious selections from ARIA's extraordinary restaurants.

Keeping the residuals from the beans and tomatoes in the pan, add another 2 healthy glugs of olive oil and warm over medium heat, until the oil is all nice and shiny.

Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.

When the crust has cooked, remove it from the oven and spread the tomato sauce over one half.

I bet the smokiness from the smoked sundried tomatoes made this soup over the top delicious!

Then I grabbed for whatever produce I happened to have... peppers left over from photographing our Rainbow Pepper Salsa, an onion (I've always got one of those hanging around), and some lovely little tomatoes that were sitting on my counter.