Sentences with phrase «roasting organic tomatoes»

The short easy route: to buy a can of roasted organic tomatoes... Well, sometimes you just have to use a salvation can when tomatoes are not in season and your frozen tomatoes are gone!

So I defrosted my last container of these slow roasted organic tomatoes for my risotto, and it was wonderful.

Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.

Not exact matches

I didn't have fresh tomatoes on hand, so I just used canned organic fire roasted whole tomatoes.

She gave the traditional rice bowl a healthy makeover by laying a bed of super greens (a mix of baby red chard, baby tat soi, baby spinach, baby green Swiss chard, and baby arugula) and topping it with cooked Della rice, vine - ripened organic tomatoes, organic avocados, organic roasted red and green peppers, roasted onions, and grass - fed cooked ground beef flavored with taco seasoning.

Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.

SIMPLE INGREDIENTS: Whole tomatoes are fire roasted over an open flame to accentuate their sweet flavor and diced with organic green chilies for a zesty new twist

For the tomatoes, I used defrosted slow roasted tomatoes that I made this summer with organic tomatoes from my garden.

* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper

Oh, and an awesome way to boost up the smoky, roasted flavor is to use canned fire - roasted tomatoes — this post isn't sponsored, but Muir Glen makes a great organic option.

1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)

Organic Fire Roasted Tomatoes (I used Muir Glen organic) this is a must!

1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper

Canned organic fire roasted tomatoes.

To bolster up the buckwheat pasta, I added roasted cherry tomatoes and organic broccoli and peas (both frozen).

2 tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.

Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper

Made with organic Roasted green chilies, our Oven Roasted Tomatoes with the perfect blend of onions, cumin, and Habanera peppers.

• Three Herb Vinaigrette — an herbaceous red wine vinegar and organic olive oil blend • Roasted Reds — a creamy texture with sweet roasted red bell peppers, ripe tomatoes, and a kick of jalapeno that make for a spicy burst of flavor • Lemon Basil Vinaigrette — a balanced blend of zesty summer lemons anRoasted Reds — a creamy texture with sweet roasted red bell peppers, ripe tomatoes, and a kick of jalapeno that make for a spicy burst of flavor • Lemon Basil Vinaigrette — a balanced blend of zesty summer lemons anroasted red bell peppers, ripe tomatoes, and a kick of jalapeno that make for a spicy burst of flavor • Lemon Basil Vinaigrette — a balanced blend of zesty summer lemons and herbs

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

Add in sweet potato chunks roasted in lime juice and paprika, cooked tri-color quinoa, cilantro, organic tomatoes, avocado, olive oil, and spices... and voila, a superfood spinach salad is born.

6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)

That beautiful farm - to - plate glory includes fresh, organic eggs in the daily frittata; roasted, local pork belly in sandwiches; and truly vine - ripened tomatoes on flatbread.

Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)

Lettuce, tomatoes, mozzarella, fresh organic basil, Red Wine Vinaigrette dressing, choice of oven - roasted tomatoes or kalamata olives

I walked away with 2 pounds of Anaheim peppers (for roasting and freezing), 40 pounds of organic canning tomatoes, and 10 pounds of pickling cucumbers.

1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.

Dig into a grass - fed buffalo roast (use the drippings to make gravy and enjoy with sauerkraut), spread a thick layer of real butter on your fresh sourdough bread to go with your homemade tomato soup, enjoy your salad with homemade olive oil - based dressing, and whip up some raw cream to top your organic berries for dessert.

To bolster up the buckwheat pasta, I added roasted cherry tomatoes and organic broccoli and peas (both frozen).

scrambled eggs, 2 pieces halloumi, smoked salmon, 2 pieces organic sourdough topped with ricotta, pecans, and honey, spiced baked beans, arugula with tomato salsa, roast pumpkins and roast tomatoes with wilted spinach

Soup Olive oil cooking spray 1 cup diced yellow onion 1/2 cup finely chopped carrots 2 28oz cans organic diced tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes

I don't seem to find organic, oven roasted tomatoes in Dubai.

If you can find them, use organic, fire - roasted tomatoes to achieve particularly tasty results.

I've been buying the organic chipotle black bean burgers at Costco lately, which are amazing and serving them on a whole wheat sandwich thin, piled with tons of avocado, tomatoes and roasted peppers and onions.