Begin lunch or dinner with some spicy
tomato juice on the rocks with a twist of lime.
Also,
tomato juice on the skin has great anti-ageing benefits.
Begin lunch or dinner with some spicy
tomato juice on the rocks with a twist of lime.
Not exact matches
A modern take
on the Bloody Mary, and by modern we mean meaty: chorizo pork fat washed mescal,
tomato juice and roasted
tomatoes.
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.
It would be more like you killed his mother and had a witch doctor claim he turned
tomato juice into her blood and then froze it
on a stick.
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)
1) Peel and cut mango, avocados, onion and
tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime
juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil
on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
Arrange the raw shrimp
on top of the
juice and then sprinkle with the remaining
tomatoes and feta cheese.
At the bare minimum I only use a pinch of salt and lime
juice, but will add
tomatoes and cilantro if I have them
on hand.
Once you've done that, put the
tomatoes and the
juice that remains
on the baking sheet in the pan with the onion and garlic.
When they're cool enough to handle, remove the blackened skins and put the
tomatoes and the
juice that remains
on the baking sheet in the pan with the onion and garlic.
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)
You want the
tomatoes to be shriveled and dry, but with a little
juice left inside — this could take more or less time depending
on the size of your
tomatoes.
The first breakfast
on the terrace of the apartment in the Algarve, cured ham, castello cheese, plum
tomatoes, rustic bread, butter and to drink freshly squeezed orange
juice and fresh coffee, the taste, the texture, the flavours and the colours are magical, there was nothing like it.
16 oz fresh corn
on the cob (or a can of corn) 1 can of black beans rinsed 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).
Simmering
on the stove in a flavorful bath of
tomato juice, not baked!
Add
tomatoes with
juice and stock, scraping up the crusty bits
on the bottom of the pan and breaking the
tomatoes apart.
Inside: grated parmesan cheese
On top: salsa from finely chopped chives and tomatoes, drizzle with lemon juice before plopping on top of the quesadilla, cracked pepper on top with a little more parmesa
On top: salsa from finely chopped chives and
tomatoes, drizzle with lemon
juice before plopping
on top of the quesadilla, cracked pepper on top with a little more parmesa
on top of the quesadilla, cracked pepper
on top with a little more parmesa
on top with a little more parmesan.
At the Halloween Store we purchased stickers to put
on all the drinks including this bottle of
tomato juice.
Top stew with plain low - fat yogurt or soy yogurt if desired, and accompany with warmed pita bread and diced
tomatoes -
on - the - vine dressed with olive oil, lemon
juice and fresh dill.
I didn't worry about some
tomatoes scorching
on the bottom of the pot, or the
juice boiling over.
I mean the variations are endless, just the beginning being fresh vs. canned
tomatoes, jalapeno vs. serrano peppers, vinegar vs. lime
juice, white vs. yellow vs. red vs. green onion, and
on and
on.
Depending
on the acidity of the
tomatoes and lime
juice you may need a little more sugar to bring the stew to balance.
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 tortillas.
BUBBA»S BBQ JOINT — You're seated at a Formica - topped table that must have been stolen off the Sanford & Son set - one metal leg broken but held up by an upended
tomato juice can, cobwebs dangling from the underside of one chair, a sticky substance
on one corner of the table attracting a marching band of ants, another corner chewed away with obvious teeth marks.
A spin
on refried beans, in this dip, pumpkin is mashed with pinto beans and
tomatoes and spiced with marjoram, smoked paprika, chili powder and lime
juice.
* 1 cup diced
tomatoes (canned
tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped red onion * 1 cup roughly chopped cilantro leaves * 1 Tablespoon fresh lime
juice * 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending
on heat preference) * 1/2 teaspoon salt
Strain the
tomatoes through a fine - mesh strainer, gently pushing
on the pulp to extract most of the
juice.
Add the canned
tomato, lemon
juice, sugar, salt, cumin, cayenne, and garlic powder to a blender **** and blend
on low speed just until spices are mixed in.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons
tomato paste 1 pound ground turkey 1 (28 - ounce) can plum
tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced
on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime
juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Using the back of a fork or spoon, gently push down
on tomatoes on sheet to break them up and release their
juices.
Everyone wanted a
juice pouch, ham and turkey
on mommy's gluten free bread (the big kids had fresh spinach and
tomato slices
on theirs), pea pods, apple bunnies (apple slices for the big kids), and a big chocolate chip cookie.
In a village of Crete called Anogeia i had recently visit they added also some burley rusks
on the side to mob up the
juices from the
tomatoes and the dressing.And they also had added some greens also than i had never tasted before and they called them» glystrida».
I like to use raw green beans, cut
on the slant, with cherry
tomatoes, and a drained can of black olives, a bit of garlic or minced onion and olive oil and lime
juice.
Stir together and add
tomato juice, scraping off any browned bits
on the pan.
The
juice from the
tomatoes turned the bottom crust soggy (I knew it was going to happen but too lazy to troubleshoot lol) and I want to work
on that.
I make my
tomato tart very similarly, with addition of fresh thyme and rocamadour usually; the only difference is that I simmer
tomatoes with some oil and garlic for 10 - 15 minutes and then I put them
on my tart, so the excess of
juice may evaporate a bit.
Serve a fillet per person with a spoonful of the
tomato mixture and
juice on top.
This was also the year we learned to begin to enjoy Unsweetened Orange
Juice, Cranberry
Juice, and to enjoy Tuna Salad
on top of Cottage Cheese, stuffed in a
Tomato on a lettuce leaf.
12 ounces fresh salmon fillets (4 ounce fillets), skin
on 2 yukon gold potatoes, boiled and cooled 2 hardboiled eggs 1 pound fresh green beans (I used a mix of yellow wax beans and green beans) 12 kalamata olives 2
tomatoes, diced 8 cups arugula or your favorite leafy green
juice of 1/2 lemon 1 tablespoon fresh dill 1 clove garlic
On the advice of previous reviewers, I added some cooked bacon, bacon fat and red pepper flakes to the braise, used the
juice of a whole lemon and garnished with fresh diced
tomato.
Blend (
on fastest speed) the cashews and canned diced
tomatoes (and
juice / do not drain) until smooth and creamy.
The first or second time I ever made a big batch of chili
on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of
tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much
tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle fresh lime
juice) to cut the acid.
Some feel that
tomato juice has no place
on a plane, while others happily suck down Bloody Marys
on board.
Spanish paprika, lemon
juice and sun - dried
tomatoes help spruce up Mark Bittman's take
on the Middle - Eastern favorite made from mashed, heart - healthy chickpeas.
vegan mayo, chipotle, salt, lime
juice, red onion cherry
tomatoes, a red chilli and garlic all finely chopped mixed all together in a bowl, spread it
on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a little vegan cheese to melt into it all.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum
tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails
on 2 tablespoons fresh lemon
juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
Cracked lobster tossed with chopped celery, green onion, fresh lemon
juice and mayo, topped with applewood smoked bacon, butter lettuce and Roma
tomatoes,
on a butter - toasted brioche roll
The mix of the
tomatoes slowly melting and releasing some of its»
juices over the onions (I added a few clippings of onions since they were just begging to be used somehow whilst they lay lonely in my crisper drawer) and peppers took
on the familiar and comforting aroma of pizza.