Not exact matches
2 tbsp olive oil 1
onion, peeled and finely
chopped 1 clove garlic, peeled and finely
chopped 2 tbsp tomato
puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt
Italian - Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving) 8 c. tomatoes, peeled and cored then
pureed 2/3 c.
chopped onion 2/3 c.
chopped carrot 2/3 c.
chopped celery 6 garlic cloves, minced 4 T. lemon juice 2 t. salt 1 t. black pepper 1 T. Italian seasonings 1/2 t. hot pepper flakes
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium
onion, finely
chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin
puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives,
chopped or snipped, for garnish
This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a
chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste,
puree the whole thing (I love my immersion blender!)
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes,
chopped 1 1/4 cups
chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin
puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
In a blender add the
chopped tomatillos, poblanos, serranos,
onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until
pureed.
1 medium red
onion,
chopped 2 garlic cloves, crushed 6 cherry tomatoes, quartered or 3 large plum tomatoes more finely
chopped around 125 ml Passata 1 tablespoon tomato
puree pinch or 2 of Chilli Flakes dash of red wine (optional) sprinkling of Oregano and Basil Black Pepper
Cook
chopped onion in butter, in a large skillet until they have caramelized and then
puree until smooth.
1 tbsp olive oil 1 med
onion, coarsely
chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup
chopped pumpkin or squash (if out of season use 1 can
puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely
chopped 6 chives,
chopped
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red
onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato
puree — Juice and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint,
chopped — A pinch of sea salt and black pepper
Asian Dressing: 4 Tablespoons cider vinegar 1/2 teaspoon brown sugar 1/8 cup Tamari sauce 1 teaspoon garlic and ginger
puree 1 Tablespoon olive oil 2 Tablespoons pumpkin seeds 1/4 finely
chopped red
onion 2 Tablespoons peanut butter
1/2
onion, finely
chopped 2 garlic cloves, very thinly sliced 1 cup tomato
puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
1 Tablespoon olive oil 1 medium
onion,
chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and
pureed 1/4 cup
chopped parsley 1/3 cup almonds, toasted and
chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium
onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly
chopped 6 ounces portobello mushrooms,
chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in
puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup
chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
Water, Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *,
Onion (19 %), Carrots (8 %) *, Celery (6 %) *,
Chopped Tomatoes (5 %) *, Tomato
Puree (5 %) *, Vegetable Bouillon, (Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.
Pour the
puree mixture and the rest of the seasonings (except the
chopped onion) to the chicken — marinate for about 1 - 2 hour
Bean Cassoulet Ingredients Water, Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *,
Onion (19 %), Carrots (8 %) *, Celery (6 %) *,
Chopped Tomatoes (5 %) *, Tomato
Puree (5 %) *, Vegetable Bouillon, (Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.
Latin Tomato and Mushroom Soup -------------------- 6 cups chicken broth 1 14.5 oz can black beans, drained 1 cup shredded chicken 1 cup corn kernels 1/2 cup tomato
puree 4 green
onions, thinly sliced, white and green parts separated 1 large anaheim pepper 1 small poblano pepper 2 large portobello caps 1/4 cup
chopped cremini mushrooms 1 tbsp olive oil 1/2 cup cilantro,
chopped 1 tbsp lime juice tortilla strips *
1 can
chopped tomatoes, liquid drained, 1 Tablespoon Tomato
Puree, 3 Cloves Garlic, 1/2 a White
Onion, 1.5 Teaspoons Smoked Paprika, 1/2 Teaspoon Cayenne Pepper *, 2 Teaspoons Olive Oil, for cooking.
1 tablespoon canola oil 1 shallot, finely
chopped 1/4 white
onion,
chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato
puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
All you need is some
chopped onions, some tomato
puree, few regular spices and you're done!
Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium
onion,
chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin
puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.
1 can (28 ounces) Whole Tomatoes in
Puree 1 Jalapeño, minced 1
Onion,
chopped 3 Garlic cloves, 2 whole and 1 minced Salt and Pepper 1 can (19 ounces) Black Beans, rinsed and drained 1/2 cup Yellow Cornmeal 1 cup Pepper Jack Cheese, shredded 1 teaspoon Ground Cumin 3/4 cup Water 4 Poblano Chiles, halved lengthwise, ribs and seeds removed
* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1 large red
onion,
chopped * 4 garlic cloves, minced * 1 - inch piece fresh, peeled ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can diced tomatoes,
pureed with the juice
1 tablespoon olive oil 1 medium
onion, finely
chopped 1/2 medium green bell pepper, finely diced 1 - pound can pinto beans, drained and rinsed 1/4 cup wheat germ 1 cup thick tomato sauce or
pureed tomatoes 1 tablespoon soy sauce 1 teaspoon brown rice syrup 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon dried basil 6 whole - grain rolls
Sauce 3/4 can
chopped tomatoes 1 tsp basil 1 tsp oregano Pinch salt 1 tsp xiteyol 1 tbsp tomato
puree 2 garlic cloves diced Half
onion thinly diced and
chopped
ingredients CAULIFLOWER POTATO
PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen
chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow
onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only,
chopped) 1 teaspoon rosemary (leaves only,
chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen
chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
The Cuisinart DLC - 2011CHB Prep 11 Plus can
chop your vegetables, slice your
onions, dice your peppers and even
puree your tomatoes too.
Soup 1 tablespoon canola oil 1 tablespoon butter 1 medium yellow
onion,
chopped 1 rib celery,
chopped 2 cloves fresh garlic, minced 4 cups chicken stock 1 red bell pepper,
chopped 1 poblano pepper or green bell pepper,
chopped 1/2 jalapeño pepper, seeded and finely minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon sugar 1 tablespoon chili powder 15 ounces can tomato
puree 1 tablespoon Worcestershire sauce 1 pound cooked chicken, cubed or pulled
Instead of
pureeing the
onion to stir into the sauce, you can also
chop it up and enjoy it onto toast, drizzling a bit of olive oil and sprinkling some salt over the top before biting in.
In this vegan and gluten - free dish cooked cauliflower (I boiled mine, but steaming or roasting would also work) is
pureed, topped with a spicy mustard seed and turmeric
onion topping, and garnished with plenty of
chopped cilantro.
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced
onion (more than half a medium - size
onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic,
chopped finely 1 1/4 cups tomato
puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers,
chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)
Chili
Puree 2 dried New Mexico or California chilies, about 4 inches long 3/4 cup water 1 tablespoon
chopped onions 1/4 teaspoon powdered cinnamon
2 tbsp extra virgin olive oil 1/2 yellow
onion,
chopped 2 cloves garlic, minced 3 carrots,
chopped 2 ribs celery,
chopped 1 qt vegetable broth cauliflower
puree * 1/2 cup peas, frozen 1/2 cup whole kernel corn, frozen 2 cups cooked cannellini beans and / or any other leftovers you have
Also, do you think if I
chop up the
onions very fine - almost
puree them, it will change the consistency of the meatloaf?
Ingredients Butternut Fritters 2 cups cooked navy beans 1 cup butternut squash
puree 2 cloves of garlic minced 1 small
onion about 1/2 cup
chopped 1 tsp salt or to taste few dashes of pepper 1 tablespoon dried thyme
For 4 people: 150 — 200g Puy lentils 1
onion, finely
chopped 1 small carrot, finely
chopped 1 celery stalk, finely
chopped 1 large clove garlic, finely
chopped plus one clove peeled, whole 1 tablespoon olive oil Vegetable stock 1 tin
chopped tomatoes 1 tablespoon tomato
puree 1/2 teaspoon harissa 1 Savoy cabbage, tough outer leaves removed, pick off 8 large inner leaves 50g light feta
1 teaspoon extra virgin olive oil 1/2 yellow
onion,
chopped 1 clove garlic, minced 1 cup strained tomato 1 cup pumpkin
puree 1 1/2 cups water 1 1/2 tesapoons salt 1/2 teaspoon cinnamon 1 tablespoon maple syrup 1 teaspoon fresh minced sage, plus extra for garnish 1 teaspoon fresh lemon juice 1/2 cup coconut milk
1 4 - pound chicken 4 slices of bread with the crusts trimmed 1/2 cup of oil 1 large
onion, finely
chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed,
pureed Salt and freshly ground black pepper, to taste 1/2 pound
chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked rice
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white
onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely
chopped) 1 cup store - bought mango
puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Coarsely
chop the
onions and place the pieces into a food processor and process until it's finely minced (almost
pureed).
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium
onions, finely
chopped 1/4 tsp fresh ginger,
chopped 1 tsp tomato
puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly
chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepper
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red
onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato
puree 2 to 3 cups (500 to 750 mL)
chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells
· 1 tablespoon olive oil · 1 medium
onion, finely
chopped · 1 (28 - ounce) can organic tomato
puree · 1 tablespoon tomato paste · 1/2 cup cider vinegar · 1/4 cup packed dark brown sugar or sugar in the raw · 3/4 teaspoon salt
• 2 medium
onions, peeled and
chopped fine • 3 cloves garlic,
chopped fine • 1/8 pound sweet butter • Zest of 1/2 medium orange • 6 cups quarts
pureed fresh tomatoes • 1 5 - ounce can tomato paste • 6 cups freshly squeezed orange juice • 1 teaspoon ground ginger • 1 tablespoon finely grated fresh ginger • 1/4 teaspoon white pepper • 1/2 teaspoon salt • 3/4 tablespoon salt • Cayenne to taste
• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery,
chopped with leaves • 3 large dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup
chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium
onion,
chopped coarsely • 3 tablespoons
chopped garlic • 1 cup domestic mushrooms,
chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato
puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely
chopped cilantro for garnish
Rajma is made with a common base that is
onions and tomato
puree but with slight variations and here instead of using
puree of both the ingredients I have finely
chopped onions and tomatoes and then made the gravy for rajma chawal recipe and then mixed with the cooked rice.
Only inside time is
puree and bottling... Fire roast 20 ghost peppers and
puree two raw
Chop 4 whole carrots
Chop whole
onion Chop two bell peppers 6 cloves minced garlic 2 cups cider vinegar 2 table spoons salt 2 table spoons pepper Combine all into sauce pan and simmer till veggies are soft (about 45 min) Turn on oven fan and open window,
puree in batches, return to pan.
Marinara sauce: 1 tin
chopped tomatoes 2 tbsp tomato
puree 1
onion,
chopped 3 garlic cloves, sliced Dried oregano Dried parsley Himalayan salt and black pepper
tomato
puree 4 spring
onions, trimmed and
chopped 2 cloves garlic, minced 1 large red
onion, thinly sliced 1 tsp.