I also
prefer chopped tomatoes to the cherry tomatoes just for ease of eating.
Not exact matches
Crumbled gorgonzola or bleu cheese
Tomato -
chopped or any other garnish you
prefer.
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
I
prefer to roughly
chop / chunk / dice the
tomatoes, shallot, and garlic to make sure I don't have huge pieces in the guac.
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum
tomatoes (or cherry
tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you
prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
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
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.
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh
preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry
tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and
chopped 2 medium carrots, peeled and
chopped 2 large celery ribs, cleaned and
chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced
tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade
preferred Coarse kosher salt and freshly ground black pepper to taste
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
* 1 grass - fed steak (I
prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1 pound * 2 cups halved «cherry»
tomatoes, or
chopped standard
tomatoes (use heirloom
tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole - grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing of your choice, preferably homemade)
I also
prefer to use plum
tomatoes over ready
chopped tomatoes.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I
prefer coconut oil) * 1/2 medium red onion, finely
chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape
tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely
chopped chives (I left these out and added a minced hot chile pepper instead)
Ingredients 1 small onion,
chopped 5 cloves garlic 1 teaspoon orange zest 1 tablespoon rosemary,
chopped 1/4 cup fresh squeezed orange juice 1/4 cup olive oil 2 tablespoons
tomato paste (I
prefer this one because it is organic and comes in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper
With that said, pre-cook your bacon (or chicken or other meat if you
prefer) and then go out and set your grill to medium while you
chop up your onion and
tomato.
3 - 4 cloves of garlic,
chopped 1 red pepper, cut into 1 inch chunks 1 green pepper, cut into 1 inch chunks 2 - 3 cups whole mushrooms, quartered 1 large can diced
tomatoes Spice blend you
prefer (see options below)
In my household, we
prefer little chunks of
tomatoes in the sauce, so we just
chop up the
tomatoes into small cubes.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if
preferred and diced 1 large sweet potato (350 g), peeled and
chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice,
tomatoes or salsa, green onion
Vegetarian Chili about 2 cups of dry beans of any kind you
prefer — I like to have a variety 1 tbsp olive oil 1/2 onion —
chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and
chopped 4 garlic cloves — sliced, 3 —
chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium
tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely
chopped 6 cloves garlic, peeled and finely
chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican
preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely
chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons
tomato paste 12 cocktail onions Salt to taste
1 tablespoon cumin powder 3/4 teaspoon ground coriander 1/4 teaspoon cinnamon 1/4 - 1/2 teaspoon cayenne pepper, depending on
preferred spiciness 1 14.5 ounce can diced
tomatoes 5 cups water or vegetable stock, depending on
preferred thickness 1 medium sweet potato,
chopped in 1/2 - inch pieces 2 15.5 ounce can black beans, drained and rinsed 1 cup dry quinoa 1/2 cup
chopped walnuts Salt and pepper, to taste
The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican
preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely
chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons
tomato paste 12 cocktail onions Salt to taste
2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1 cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12 cherry
tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly
chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you
prefer)
I used to make a nice clean paste of the dip but now I much
prefer a more rustic texture, using a fork to mash the avocado; I always add
chopped tomatoes too.
2 - 3 cups
chopped romaine lettuce 1/4 cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4 cup black beans (cooked and drained, or canned and drained) 1/4 cup
chopped organic mango (fresh
preferred, or frozen is fine) 1 fresh
tomato, diced 1 green onion, sliced on the bias 10 organic blue corn chips, crushed 1/2 organic avocado, diced 1/4 cup
chopped cilantro 2 tablespoons fresh salsa
1 package ground turkey (or chicken or even beef if you
prefer) 1C
chopped celery 1/2
chopped onion 2 - 3 crushed garlic cloves fresh ground pepper to taste 1/2 tsp of chili powder
chopped green & red pepper 1
chopped zucchini 1 c frozen corn kernels 1C
tomato sauce (low sodium or make your own) 1C salsa (use low sodium or make your own) 3 - 4 wholewheat tortillas 1/2 cup shredded cheese (I used cheddar)
6 cooked broccoli florets,
chopped 6 grape / cherry
tomatoes,
chopped 4 oz (1 cup) grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels — use all purpose / plain flour plus 3 level tsp baking powder) 6 fl oz (3/4 cup) milk — use whole milk, or breastmilk / formula if you
prefer 3 tbsp olive oil 1 egg, beaten
6 red and orange bell peppers 1 cup uncooked quinoa 1 - 2 cans green chiles (I
prefer HOT) 1/2
chopped white onion 1 - 2 ears of corn 1 chopped tomato 1 garlic clove 2 tsp cumin 1 tsp oregano 2 tsp coriander half a juiced lime 1 cup cubed queso fresco smoked salt & pepper Chopped cilantro for
chopped white onion 1 - 2 ears of corn 1
chopped tomato 1 garlic clove 2 tsp cumin 1 tsp oregano 2 tsp coriander half a juiced lime 1 cup cubed queso fresco smoked salt & pepper Chopped cilantro for
chopped tomato 1 garlic clove 2 tsp cumin 1 tsp oregano 2 tsp coriander half a juiced lime 1 cup cubed queso fresco smoked salt & pepper
Chopped cilantro for
Chopped cilantro for serving
If you
prefer not to use the canned
tomato blend, you can sub with a fresh mix of about 1 cup diced
tomatoes, 1/2 small onion (or equivalent dried flakes), 2 green chili peppers
chopped, 2 cloves minced garlic, and 2 tablespoons lime juice.
3 large
Tomatoes — quartered 1 Red Pepper — quartered 1/4 Onion —
chopped 1 Jalapeno —
chopped (or Spur chilies, or Sambal Oelek to taste for heat) 1 Garlic clove —
chopped 3/4» Ginger — minced (Galangal is preferable if available) 1/2 cup Young Coconut meat & water or 1 cup Coconut milk 2 Tbsp Lime juice (Lemon will work as well) 1 Avocado 1 Tbsp Tamari 2 Tbsp Agave, or Coconut Sugar 2 Tbsp Olive oil 4 Basil leaves (Thai Basil is best, if not fresh or dried Basil) Dash Salt, Pepper, Cayenne, Cumin Water (depending on how much coconut water is used and for
preferred thickness)
mix of arugula and spinach 1 avocado, peeled, pitted, and sliced 1 cup halved cherry
tomatoes 1/4 cup fresh cilantro,
chopped 1 cup of your
preferred protein source 1 - 2 tsp.
12 oz spaghetti 2 tbsp extra virgin olive oil 2 garlic cloves, finely
chopped 1 fresh chili, or 2 if
preferred,
chopped salt to taste 1 1/2 ripe
tomatoes, peeled and
chopped 1/2 cup dried black olives, stoned and
chopped 2/3 cup Parmesan cheese, grated 9 oz mozzarella cheese, diced 10 fresh basil leaves, torn into strips
Add
chopped sun - dried
tomatoes (I
prefer the ones packed in oil.)