Sentences with phrase «then cook the tomato»

Not exact matches

Full of incredibly nourishing ingredients that together really work to boost your health, yet at the same time each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin, turmeric and fresh coriander!

I boiled the sweet potatoes separately until fork - tender and in another pan did the spices, coconut milk, tomatoes, olives and lentils and simmered it until the lentils were cooked and then mixed in the cooked sweet potatoes towards the end.

I also added extra milk and tomatoes and then thickened it with some cornstarch once the pasta was cooked to get more of an extra creamy sauce.

Add red pepper and cook until soft, about 10 minutes, then add tomato and continue to cook, stirring occasionally until mixture is thick and has the consistency of jam, about 20 minutes or more.

Then cooked fish will be added to a tomato sauce to make the bolognese.

Add the oregano, cinnamon, and allspice, cook for a minute or two, then add the crushed tomatoes, and simmer until heater through.

The meatballs are rolled in flour before getting seared, then finished cooking in a simple tomato sauce, which thickens and takes on this wonderful velvety, gravy - like consistency.

You then add dried spices and salt and cook for a minute or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and cook for a few mins and then the liquid - tomatoes, water, coconut milk, tamarind water etc..

Then add in 1/2 cup cooked brown rice, 2 tablespoons hummus, 1/2 cup raw kale, 1/4 cup sprouts, 1/4 cup diced tomatoes, and 2 tablespoons of salsa to each bowl.

To make this wonderful lunch or snack, simply cook up some fragrant Della Jasmine Rice with Roasted Garlic, then top with cooked shredded chicken, cut up tomatoes, fresh mozzarella, fresh basil, and a little salt and pepper to taste.

Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)

Stir to thoroughly combine, then allow to cook until the chard is wilted and the tomatoes are softened.

Cook, stirring now and then, for around 15 - 20 minutes until it reduces down slightly and you see the butter bubbling through the tomatoes.

Then add chopped onion and red bell peppers, cannellini beans, diced tomatoes, corn, cumin, a little bit of cayenne and salt to the slow cooker.

Cook for 3 minutes then add wine and tomato paste.

Toss the grape tomatoes in the olive oil, salt and sugar, then spread them in a single layer on a tray and cook for 20 minutes.

Cook for another 5 minutes and then stir in spinch and tomato.

Add the carrots, pepper, broccoli, and zucchini and cook for a few minutes, then add the tomatoes, spices and season with salt and pepper.

So I whipped up a Cheesy Skillet Beef Goulash — made with ground beef, tomatoes, onion, garlic, elbow macaroni and three cheeses — all cooked together in one skillet, then baked into a pot of bubbly, cheesy goodness.

Cook for about 6 hours, then add about 1/2 can of tomato paste.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Add the herbs, tomato sauce and drained porcini, then cook, stirring, for 1 minute or until fragrant.

We had about 12 children and I made the passata by heating 2 tablespoons of extra virgin olive oil, adding finely chopped garlic and dried mixed herbs, letting it cook for a couple of minutes then adding 2 tins of chopped tomatoes.

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

These mahashi are made by using a special tool to core out the innards of small - sized veggies, then stuffing them with seasoned rice, and finally cooking whole in vegetable stock or thin tomato broth.

Add spring onions into the same pan and cook for 1 min, then stir in the tomato salsa, beans and bacon.

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

Cook the edamame according to the package directions, then drain and add to a large bowl along with the garbanzo beans, tomatoes, black beans, onion, dill, and parsley.

Continue to cook when the onion is transparent and then add tomatoes after chopping them up.

Chopped onions sauteed in some oil then add long grain rice, andd spices (usually just salt and pepper) then a can of tomato sauce with more water to cook the rice

Let it cook for about a minute and then add the pureed tomatoes and jar of strained tomatoes.

Heat 1 tbsp oil in the pan, add the onion and cook for 8 - 10 mins until soft and translucent, then stir in the spices, tomatoes and sugar.

In the same pot you cooked the vegetables in, you'll cook mushrooms until they release their moisture then add tomato paste and soy sauce, and that combination is pure genius.

I made a quick chipotle aioli to spread on the wrap, added some sliced tomatoes, mesclun greens and then added the cooked burger pieces and tots.

Then we add some chopped onions and red bell peppers to a skillet with some olive oil and cook until tender and then add the tomato sauce, sliced sausages and seasoniThen we add some chopped onions and red bell peppers to a skillet with some olive oil and cook until tender and then add the tomato sauce, sliced sausages and seasonithen add the tomato sauce, sliced sausages and seasonings.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

Those tomatoes really make the dish pop, and holy cow I'll bet they are amazing after they've been cooked then smooshed all together with the shredded hash brown potatoes.

Flank steak is dry rubbed, seared and then slow - cooked all day long in a crock - pot with taco spices, beef broth, lime and tomato paste until it's fall - apart tender.

Then top with chopped romain, corn, diced tomatoes, diced peppers, cooked chicken, and if desired, cheese.

Whole tomatoes will sink like old school board - game battleships and then burst during cooking, making juicy seeded pockets in the filling.

Keeping the tomatoes in chunks and then cooking them quickly with some olive oil and lots of garlic, preserves all that garden flavor, and then some.

Cook until onion is soft, and then add tomato paste, oregano (I used dried), red wine vinegar, Worchestershire sauce, molasses, and salt (which I forgot to add).

Then add in tomatoes, and cook until tomatoes begin to tenderize, about 3 more minutes.

Add a can of borlotti beans to a thick tomato sauce (made with carrotsand celery as well as tomato and onion), then some cooked pasta, then some shredded basil leaves and some grated parmesan.

Then I added the broth and tomatoes and orzo and brought everything to a boil, and let it all simmer for about 10 minutes or so until the orzo was cooked through.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

Then add the tomatoes paste and red chili powder and cook for a couple of minutes.

Saute until the onion is soft, about 5 minutes, then add the tomato sauce, chipotle chiles, salt, and corn kernels and cook, uncovered, over medium heat for 15 minutes.

Add the dry powders, mix well, and then add the potatoes and tomatoes, along with water, and cook, covered, for 12 minutes.

Cook the cauliflower about 5 min, then mush en mix with coriander, garlic, spring onion, lime juice, tabasco, tomato, olive oil.