To serve, pour the soup into a bowl and top with
the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.
Not exact matches
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced;
reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4
tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Chop the
reserved squash pulp and add it to the meat along with a few grinds of black pepper a few pinches of sea salt, the oregano, and the
tomato sauce.
Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion,
chopped 1 pound russet potatoes, peeled and
chopped into 1 / 2 - inch pieces 2 Tbsp
tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled
tomatoes, drained with juice
reserved and
chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil
Chop the cherry
tomatoes into quarters and add them into a bowl together with the finely
chopped onion, some
chopped coriander (
reserved some for sprinkling at the end) and a squeeze of lime juice.
1 cup diced onion 2 - 3 cloves garlic 1/2 tsp red pepper flakes 1 tsp cumin 1 cup quinoa 2 cans diced
tomatoes, drained, juice
reserved 1 1/2 cups vegetable broth 1 can no - salt black beans 1 can corn 1 T lime juice 2 T
chopped cilantro
ingredients PORK
CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to t
CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed
tomatoes 1/4 cup
reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly
chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork
chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to t
chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)
Ingredients 6 ounces bacon,
chopped (or more, if you are prone to snacking) 2 medium red onions, finely
chopped (1/3 cup
reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely
chopped 3 cloves garlic, finely
chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted
tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
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
Add the beef stock,
tomatoes, beans,
reserved chopped chile,
reserved soaking liquid, paprika, salt and pepper.
* 3 Tablespoons vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions,
chopped * 4 cloves garlic * 14.5 ounce can diced
tomatoes, drained (
reserve the
tomato juice) * 1 Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1 green bell pepper, thinly sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and pepper to taste
Drain the
chopped tomatoes through a sieve placed over a bowl and
reserve about a quarter of the juice.
Add the onion and saute until soft, about 5 minutes.Add the wine and
chopped tomatoes,
reserving a handful for garnish.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers,
chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well
chopped (or substitute regular seitan) 1 4 - ounce can
chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed
tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups
reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and
chopped red onions, for garnish
4 tablespoons unsalted butter, divided 1 1/2 pounds shells - on shrimp, peeled and deveined (shells
reserved for stock) 1 large sweet onion, diced 1 medium carrot, diced 1 rib celery, diced 1/4 cup brandy or white wine 1 tablespoon
tomato paste 2 plum or roma
tomatoes, skins removed,
chopped 1/2 cup uncooked rice (basmati is nice) 3 sprigs of fresh thyme, leaves only
can
chopped tomatoes, drained, liquid
reserved 2 cups vegetable broth 15 - oz.
In the meanwhile, make the
Tomato Topping by combining the chopped tomato, parsley, olive oil, lemon juice, pinch of salt, and that reserved portion of caramelized o
Tomato Topping by combining the
chopped tomato, parsley, olive oil, lemon juice, pinch of salt, and that reserved portion of caramelized o
tomato, parsley, olive oil, lemon juice, pinch of salt, and that
reserved portion of caramelized onions.
1 large avocado, pit removed, 6 thin slices
reserved for garnish 1/4 cup finely minced onion, divided into 2 portions 1 medium
tomato,
chopped 4 eggs (2 eggs per omelette) 2 tablespoons
chopped fresh cilantro, divided into two portions 2 fresh, small hot chiles, such as serrano, stems and seeds, removed, minced, divided into 2 portions 2 tablespoons olive oil Cilantro leaves for garnish
Salad 1/2 cup
chopped mint 1 Tablespoon
chopped oregano 1/2 cup
chopped green onions 10 yellow and red cherry
tomatoes, halved 1 head of crispy Romaine letter, washed and dried 1/2 cup crispy bacon 1 cup croutons 3/4 cup Pecorino cheese, grated, with 1/4 cup
reserved for garnish
Roughly
chop the onions and olives, thinly slice the
tomatoes and garlic, and chiffonade the basil (
reserving a few tablespoons for serving).
Roast and peel the
tomatoes and coarsely
chop,
reserving all the juices.
Reserving soaking liquid, add
tomatoes, artichokes, capers and
chopped basil to pan.
1 pound Farfelle Pasta or bowtie pasta, cooked al dente 1/3 cup
reserved pasta water 1 pound protein your choice, chicken cubes, shrimp, ground turkey, chicken sausage 1/2 cup Pesto 1/3 cup Heavy Cream 1/3 cup
chopped Sundried
Tomatoes 1/2 Lemon, juiced 1/4 cup fresh Basil for garnish, torn or
chopped
Stir in the
reserved 3 tablespoons of
tomato sauce, 4 ounces of ale, 1 tablespoon of
chopped cilantro, 1/2 teaspoon of sea salt and the ground pepper.
Pour in the
reserved broth, and stir in the
chopped sun - dried
tomatoes.
1 pound Farfelle Pasta or bowtie pasta, cooked al dente 1/3 cup
reserved pasta water 1 pound protein your choice, chicken cubes, shrimp, ground turkey, chicken sausage 1/2 cup Pesto 1/3 cup Heavy Cream 1/3 cup
chopped Sundried
Tomatoes 1/2 Lemon, juiced 1/4 cup fresh Basil for garnish, torn or
chopped
1 1/2 cup uncooked white rice 1 28 oz can plum
tomatoes,
tomatoes chopped, liquid
reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion,
chopped 2 chipotle peppers in adobo sauce,
chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch
chopped fresh cilantro leaves
1/2 cup
chopped sundried
tomatoes packed in oil (about 8 sundried
tomatoes), plus 2 tbsp oil (
reserved to use in dressing)