Sentences with phrase «tomato juice for»

1/2 cup low - sodium tomato juice for breakfast, one half baked sweet potato for lunch, and 1/2 cup cooked broccoli trees for dinner.

Try it in a bloody mary or tomato juice for new heights of flavor, blended with cream cheese for a festive party dip or cracker spread, splashed into chili or over nachos, or mixed into ground beef for mouthwatering chipotle burgers.

Not exact matches

Agriculture products such as cheese, orange juice, tomatoes and potatoes are also targets for retaliation.

Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.

It sure doesn't taste like tomato juice» for V8, «Buckle up for safety, buckle up!»

Pickle juice is just another name for cuc.u.mber pickle - ism, dill weed ism, sour tart of back yard garden, old cuc.u.mbers with another pickled lid mason jar, feed humanity based on how many jars - ism of pri.ckly beef steak ism 180 tomatoes, okra, tomatoes too absolute american dill pickles in support of American bar food ism.

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

After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock.

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)

Avocado, tomatoes, black olives, fresh coriander, onions, cumin, lime juice, salt and pepper, make the perfect combo for a great tasting salsa.

For the Mango Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to taFor the Mango Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to tafor the juice 6) Salt & pepper to taste

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional

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.

Use clam nectar combined with some water and / or tomato juice as the liquid for risotto making.

For example, a bottle of Sir Kensington's Ketchup contains tomatoes, tomato paste, organic cane sugar, onions, distilled vinegar, water, salt, lime juice concentrate, green bell peppers, and allspice — a very similar list to Heinz's.

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

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

The tomatoes, the wine, the herbs, and the juices from the lamb form a decadent gravy, perfect for sopping up with some warm French bread.

Lentils are a go - to for me... I love simple curried lentil soup (veg broth, diced onion, mushroom, curry powder, cumin, garlic, and lentils + any add - ins you like... squash or potatoes help add bulk to it, I like adding spinach or kale, tomatoes add a nice acidity...) or an even simpler cold lentil salad made with red onion, diced tomatoes, lentils, chickpeas, and lemon juice / vinegar / EVOO.

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard

Taste for salt and spicing and add your chia seeds, lime juice and garnish with finely chopped red onion, fresh coriander and tomatoes before serving (remember to fish out your lime leaves and cinnamon stick).

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

Continue to cook for a minute before adding the tomatoes, tomato juice, water, bouillon cube, sugar, paprika, salt and pepper.

This sauce is the most basic tomato sauce there is — just tomatoes and some lemon juice to bump up the acidity to safe levels for canning.

Romas and other paste tomatoes are often recommended for canning because they generally have more flesh with less juice and fewer seeds.

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

The acidity of the tomatoes gets your digestive juices flowing, making it a great starter for the stuffed bell peppers to follow.

Make homemade sodas and kvass, coconut water (which you pay a lot for at your health food store) but also Snappy Tomato Juice and Lemonade that the kids will love.

Add the cooked tomatoes with any juices and saute for 2 minutes.

Most tomato canning recipes require salt and lemon juice for a reason in addition to proper sealing.

I added some cracked red pepper to give it a bit more «bite», then I used mature cheddar cheese slices instead of the tasteless processed cheese, and for the second can of tomatoes i used just the juice not the actual tomato (this for picky husband who is not a tomato lover).

6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper

Reserve any loose florets and place them in a bowl with olives, sun - dried tomatoes, parsley, lemon juice, 1 T of olive oil, and s & p. Set aside for later.

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.

Wild have been fabulous with homegrown tomatoes... Served it along with thinly sliced crusty French bread, great for soaking up the wonderful juices.

Just had this for my supper — topped with tinned cherry tomatoes sauteed with onions and garlic in olive oil, and served with whizzed up cauli, red cabbage, red onion, parsley and garlic, dressed with olive oil and lemon juice.

This Redless Snapper, created by Raleigh, N.C., mixologist Kevin Barrett, takes things even a step further by subbing in tomato water for the tomato juice.)

2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)

2 pounds fresh, ripe tomatoes, prepared as described below * OR 2 cups canned imported Italian plum tomatoes, cut up with their juices (I used canned, certified San Marzano tomatoes) 5 Tablespoons butter 1 medium onion, peeled and cut in half Salt 1 to 1 1/2 pounds pasta Freshly grated parmigiano - reggiano cheese for the table

Combine Italian sausage with peppers, onions, diced tomatoes, vegetable juice and rice for a meal that is better than anything you'd make from a box!

For tomato and avocado salad: Gently combine tomatoes, diced avocado, 2 tbsp olive oil, and the juice from half a lemon.

For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.

Made from juicy tomatoes, red onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo - style salad serves as a great appetizer, snack, or side dish for Mexican night.

Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard

Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillFor the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillfor sautéing tortillas.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

Add the carrots, tomatoes (including the juice), and pepper, and let it cook for a few minutes.