Sentences with phrase «small chopped tomato»

Pin It Ingredients for Pasta Salad Recipe: 1 cup Rotini noodles Boiled mix vegetables (Peas, broccoli, carrots) 1 small chopped tomato 1 slicely chopped onion 1 to 2 tbsp.

1 cup Rotini noodles Boiled mix vegetables (Peas, broccoli, carrots) 1 small chopped tomato 1 slicely chopped onion 1 to 2 tbsp.

Not exact matches

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish

Chop coriander leaves and sun - dried tomatoes into small pieces, then chop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin sliChop coriander leaves and sun - dried tomatoes into small pieces, then chop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin slichop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin slices.

Just before they finish cooking chop the cucumber and tomatoes into small pieces and stir the dressing together.

1 small onion, chopped 1 garlic clove, minced 1 tablespoon vegetable oil 1 to 1 1/2 cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed with 3 tablespoons water

For the warm salsa topping: put the tomatoes, 1 cup chopped onion, chicken broth, water, chipotle chiles, salt, and pepper in a small saucepan.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

After 10 mins, take sundried tomatoes out of the soaking water, squeeze out the excess moisture and chop them into a very small dice.

Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed

Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconutTomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconuChopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconuchopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconuchopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconutTomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconuttomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)

Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cupTomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cuptomato sauce 3/4 cup water

I have made this recipe many times and have sometimes substiuted a can of chopped tomatoes for fresh and have added a small bottle of clam juice.

Chop a small amount of tomatoes and onions to top your lettuce and slice up your desired amount of avocado.

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

I cook kale in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely chopped and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)

I roasted red peppers, small tomatoes, eggplant, and put that on top with chopped red onion and cilantro and of course, guacamole.

1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (for lemon juice) 5) 1 small cup of chopped parsley 6) 8 — 10 pieces of tortilla bread 7) 1 small cup of vegetable oil

One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

Add chicken (chopped up) with sun - dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes.

shoot for 15 leaves 1 lb ground pork 1/2 lb sausage, we used spicy italian olive oil 1 small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!)

2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.

To make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and basil leaves with a teaspoon of olive oil.

For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato, chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro

2 Medium Octopus, I used previously frozen from... * 3/4 cup Cherry tomatoes cut in halves 3/4 cup Sun Gold tomatoes cut in halves 1/2 English Cucumber, small diced 2 Shallots thinly sliced 1/4 cup chopped cilantro 1 - 2 Sprigs of Mint just the leaves torned.

1 shallot, minced 3 stalks of celery, thinly sliced 1 small head of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced 1 cup of frozen peas 1 14 oz can of full fat coconut milk 1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour

for Salsa Fresco 500g tomatoes (diced) 1 small onion (diced)-- in this case optional 1 red bell pepper and 1 yellow bell pepper (deseeded and diced) 2 small handfuls of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.

3 cups fresh corn kernels 3 cups tomatoes, chopped 1/2 cup cilantro, chopped 2 small jalapenos, seeded and chopped 3 Tbsp fresh lime juice 3 Tbsp cider vinegar Salt and pepper to taste

Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black pepper

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat).

packages cherry tomatoes, washed and cut in half crosswise 1 small shallot, peeled and finely diced 1/2 bunch mint leaves, roughly chopped 3 chipotle chiles in adobo, stemmed, seeded and minced 2 1/2 Tbsp freshly squeezed lime juice 2 Tbsp extra virgin olive oil 2 ripe fresh California avocados, peeled, seeded and diced

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

1 cup leftover chicken breast, finely chopped 1 large green onion, finely chopped 3 small stalks of celery, finely chopped 1 tsp dried dill 1/4 tsp dried oregano 1/4 cup toasted pecans or walnuts 2 Tbsp dried cranberries 1/4 cup mayonnaise 1/4 cup plain greek yogurt 6 - 8 large round tomatoes

• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

1) Cut beef into small cubes 2) Chop onions, bell peppers, tomatoes and carrots into small pieces 3) Stir - fry cubed beef in a wok for a few minutes until brown, then set aside 4) Stir - fry onions and carrots until carrots are slightly soft 5) Add in chopped bell peppers and stir - fry until peppers are cooked 6) Add in tomatoes and mix 7) Add in browned beef and mix well, pouring in soy sauce and salt to taste 8) Serve hot with a side a rice

Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).

3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa

1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving

2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled

Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar

Ingredients For the fava bean soup 700 g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-...]