Not exact matches
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped
tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a
mixture of unsulphured dried apricots and dried figs) 1T Lemon
juice Chopped fresh parsley to serve
Allow the lamb and
tomato filling to cook, stirring infrequently until the
tomato juice has cooked off and the
mixture is thick.
Stir lemon
juice into
tomato mixture, then add the shrimp.
You can adjust the
mixture of taboulé to your preference - more parsley or minty taste; add more or less cucumber or
tomatoes to your liking, more lemon
juice or less etc..
Cook the
tomato mixture until the
tomatoes start to wilt and release their
juices.
This delicious salsa
mixture is made of chopped mangoes,
tomatoes, red pepper, red onion, avocado, lime
juice and El Yucateco Chipotle Hot Sauce.
5 Put beef and onions in big pot, add
tomatoes, water, lime
juice, sugar: Into a 6 - quart thick - bottomed Dutch oven, put onion chili
mixture, beef, bacon,
tomatoes (break up the whole
tomatoes with your fingers as you put them in the pot), water, lime
juice and sugar.
Cook uncovered until
tomatoes release all of their
juices, stirring occasionally, breaking up any whole
tomatoes with a wooden spoon until
mixture is thick yet soupy.
Scrape
tomato mixture and any accumulated
juices into bowl with squash.
Stir in the canned
tomatoes and their
juices, the
tomato paste, the dried mushroom
mixture and salt and pepper.
Stir in the
tomato juice and water
mixture and bring to a boil.
Step 7Add the
tomato paste, diced
tomatoes with the
juices, and Italian seasoning to the
mixture.
Add diced
tomatoes including
juice to rice
mixture.
Serve a fillet per person with a spoonful of the
tomato mixture and
juice on top.
To the tofu add the seeded and chopped
tomato, onion
mixture, lime
juice and half of the shredded cheese.
Drizzle the
mixture over the orzo, and add the avocado with lime
juice,
tomatoes, and parsley.
Tropical Shrimp Ceviche Tacos are an easy
mixture of chopped shrimp, red onion, bell pepper,
tomato, cilantro, jalapeno and citrus
juices.
Add
tomato mixture, sugar snap peas and spring onions, lemon
juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the
tomatoes too much); season with salt, pepper, and more lemon
juice if desired.
Add the peaches,
tomato sauce, water, vinegar, pomegranate molasses, lime
juice, tamari,
tomato paste and chipotle chili and process the
mixture until smooth.
Add
tomatoes and their
juices, pine nuts, lamb
mixture, and 1/4 cup water.
Add the
tomatoes with their
juice and bring the
mixture to a boil.
For a Middle Eastern flair, mix quinoa with fresh parsley,
tomatoes and cucumbers, then season the
mixture like you would tabbouleh (olive oil, mint, lemon
juice, salt and pepper).
Add the olive oil,
tomato paste, cumin, paprika, ginger, salt, coriander, and the
juice of one lemon to the onion and garlic
mixture.
Add peanut
mixture to blender with the
tomato mixture and the lime
juice and salt and blend on high until smooth.
Place a large soup pot on the stove and add chicken and onion
mixture, chile cooking sauce, water, corn, black beans, diced
tomatoes, chicken bouillon, and V - 8
juice.
Add the roasted
tomato mixture, the reserved
tomato juices, chicken broth, bay leaf, sugar and butter.
Add the
tomatoes and lime
juice to the onion
mixture.
Transfer
tomato mixture along with any accumulated
juices to a blender.
Place the
tomato mixture along with the lime
juice in a blender or food processor.
Whisk garlic, lemon
juice, oil, and cardamom in a small bowl and pour over
tomato mixture; toss to coat.
When corn is roasted (approximately 4 - 5 minutes) add in onion and garlic and
tomatoes, continue to cook 2 - 3 minutes, then add in black beans, apple cider vinegar, lemon and lime
juice, let
mixture cook 2 - 3 minutes.
Add the
tomato mixture — be careful since the
juices will splutter when you add them to the pan.
- Next, add in the diced
tomatoes with their
juice, and return the browned spicy Italian sausage back into the pan, and gently fold the
mixture to combine; allow it to gently simmer for about 3 - 4 minutes to blend the flavors, then turn the heat off;
Combine the basil, parsley, sundried
tomatoes, garlic, and lemon
juice in a food processor bowl; pulse and process the
mixture until it is finely chopped.
Ingredients: 2 large portobello mushrooms 1/4 cup olive oil
Juice of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper
Tomato slices Avocado Sunflower sprouts (or other sprout — broccoli, bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in oil, lemon, oregano, salt and pepper
mixture for 30 minutes.
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Return the shrimp and any accumulated
juices to the
tomato mixture; toss to coat, and cook for about a minute so the flavors meld together.
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Tropical Shrimp Ceviche Tacos are an easy
mixture of chopped shrimp, red onion, bell pepper,
tomato, cilantro, jalapeno and citrus
juices.
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