Add
tomatoes with their juice, stock and lemon juice.
Add
tomatoes with their juice, cinnamon, stock and lemon juice to the slow cooker.
Add in the zucchini, zest, orange juice, cocoa powder,
tomatoes with their juice, and water.
Add
tomatoes with juice, beans, and remaining 1 tablespoon thyme.
diced
tomatoes with juice 3 Tbsp.
Add the fresh
tomatoes with their juice and cook for a few more minutes.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh
tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Transfer into your crockpot and add in chicken, salt, pepper, chili powder, cayenne, cumin, diced
tomatoes with juice, tomato paste, chicken broth, kidney beans, and chili peppers.
24 - ounce can diced
tomatoes with juice, or 2 pounds very juicy fresh plum tomatoes, seeded and chopped
Stir
tomatoes with juice, broth and 1/2 cup water into cooker.
Stir in
the tomatoes with their juice and the peanut butter.
Ingredients: 1 Tablespoon olive oil 1 medium yellow onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole
tomatoes with their juice 1 1/2 cups beef stock (low sodium or no salt added) 4 oz tomato sauce (I used some organic canned) 1 - 2 cans small white beans, rinsed and drained
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced
tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced
tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Ingredients: • Olive oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered and sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian seasoning • 1/2 teaspoon cracked black pepper • 1 red bell pepper, cored and thinly sliced • 1 yellow bell pepper, cored and thinly sliced • 1 orange bell pepper, cored and thinly sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I used Chardonnay) • 1 (28 ounce) can diced
tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4 cup fresh basil leaves, julienned, divided use • 8 ounces Pappardelle noodles, uncooked
- 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;
Add red peppers and
tomatoes with juice.
Pork Chops: 8 boneless center - cut pork chops, at least 1» thick (about 3 pounds) Salt and ground black pepper to taste 2 teaspoons olive oil 1 1/2 cups sliced onions 1 tablespoon minced garlic ⅛ teaspoon allspice 1 cup canned diced
tomatoes with juice 1/2 cup chicken broth 1 tablespoon balsamic vinegar 1 1/2 teaspoons dried thyme leaves 6 ounces button mushrooms, cleaned and quartered (about 2 cups)
ADD
tomatoes with juice, chicken broth, vinegar and thyme.
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 1 large carrot, sliced 1 poblano pepper, seeded and sliced 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum
tomatoes with juice 1 (15 - ounce) can coconut milk 1/2 bunch lacinato kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro
-- Combine
tomatoes with juice, butter, onions, and salt in large wide pot.
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum
tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro
24 - ounce can diced
tomatoes with juice, or 2 pounds very juicy fresh plum tomatoes, seeded and chopped
Add
tomatoes with juice, basil, parsley, oregano and red pepper flakes.
2 tablespoons extra-virgin olive oil, divided 1 pound ground beef 1 medium onion, finely diced 1 small carrot, finely diced 1/2 celery stalk, finely diced 1/2 sweet red pepper, finely diced 2 large garlic cloves, minced 1/2 cup heavy - bodied red wine 1 (28 - ounce) can Italian plum
tomatoes with juice 1/4 cup tomato paste 1 bay leaf 2 teaspoons dried thyme or 1 tablespoon fresh 1 teaspoon dried oregano or 2 teaspoons fresh 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 to 2 teaspoons sugar, to taste
Combine
tomatoes with juice, butter, onions, and salt in large wide pot.
petite dice
tomatoes with juice 2 cans (15 oz.)
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped
tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
A few minutes later, deglaze the pan while adding
the tomatoes with their juice and sauté for another 7 - 8 minutes.
While the meatballs are cooking, pour
the tomatoes with their juice into a food processor and process until smooth.
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of diced
tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped into small pieces 1/2 red bell pepper, chopped into small pieces 1 stalk celery, chopped into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless skinless chicken thigh cut into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut into small pieces 1/2 cup frozen or fresh okra, cut into small pieces 1 tablespoon Italian parsley, chopped
Once the roux is cooked, add diced
tomatoes with juice and bay leaf.
Add the canned
tomatoes with juice, the vegetables and garbanzo beans and stir well.
Add
the tomatoes with their juice and bring the mixture to a boil.
Stir in CHILI POWDER; heat a few seconds until fragrant; add VEGETABLE STOCK, LENTILS, WHOLE PEELED
TOMATOES with juice, TOMATO PASTE, CRUSHED RED PEPPER, SALT, BLACK PEPPER, COCOA POWDER, and BAY LEAF; stir to combine; bring just to a boil.
2 tablespoons extra virgin olive oil 1 cup chopped onions 2 cloves garlic, minced 2 tablespoons tomato paste 3 1/2 cups chopped
tomatoes with juice (28 - ounce can) 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1 - 4 tablespoons dry sherry Salt and freshly ground pepper to taste
Also add the chopped
tomatoes with their juice, the thyme, bay leaves, parsley, pepper, and salt.
Preheat the oven to 400 degrees F. Spread the canned
tomatoes with juice over the bottom of a 9 by 12 - inch or similar sized casserole dish.
I added a 28 ounce can of
tomatoes with juice because white bean need tomatoes.
Add
the tomatoes with juice and 1/4 teaspoon pepper.
1 large onion, diced 2 red bell peppers, finely diced olive oil 1 teaspoon hot paprika pinch cayenne 1 garlic clove, minced 1 28 ounce can diced
tomatoes with juice 1 tbsp basil, julienned
Make the enchilada sauce: Put
the tomatoes with juice, chiles, onion, cilantro, and lime into a blender or food processor.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped
tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Add
tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt.
Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced
tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.
Add
tomatoes with the juice, all the spices, reserved eggplant and water.
In a mixing bowl combine the bulgur and
the tomatoes with their juice.
Add frozen vegetables,
tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
Add the drained chickpeas, carrots,
tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt.
~ Quinoa and black beans with shredded chicken, red bell peppers, chopped avocados and sour cream ~» Veggie wraps» — saute an onion and two colors of bell peppers in a bit of EVOO, a can of stewed
tomatoes with juice (smooshed up), a can each of drained / rinsed black beans and kidney beans, and ultra generous amounts of chili powder and garlic.