Not exact matches
Lemon Grass
Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Tomato Beef Stew Ingredients: 3 lbs beef rump
roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma
tomatoes 2 Tbsp homemade apple
sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
sauce About 1 cup homemade
Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce or you can
use 1 small can
tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
tomato paste 1 Tbsp Red Boat Fish
Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
It's a trick I
use all the time in recipes like my Kale Caesar Pasta Salad or my
Roasted Tomato Sauce that's so tasty on any pasta or in lasagna.
can fire
roasted tomatoes, crushed or diced 1 cup chicken stock (add more to thin out
sauce if need be) 1/3 cup parsley, chopped 1/4 pimiento - stuffed olives, chopped salt and pepper 1 box rice noodles, cooked according to package instructions (I
used Maifun noodles)
And this turned out to be a great way to
use up the leftover
Roasted Tomatoes Sauce from the Chicken in
Roasted Tomato Sauce Recipe.
Although I like capers, I had some other ingredients I needed to
use up and so I once substituted the capers for oven
roasted yellow cherry
tomatoes, and once for left - over serrano - cilantro
sauce from your frittata recipe.
Use it in
tomato sauces, marinades, stuffing, and to complement pork, lamb, poultry,
roasted potatoes, vegetables, and beans.
Ingredients -2 tablespoons oil - 2 1/2 tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can of
tomato sauce (14 oz)- 1 can diced
tomatoes (14 oz)- I
use fire
roasted with green chilies!
In the
sauce I
used fire
roasted san Marzano
tomatoes.
I had plain
tomato sauce for it, but couldn't find the second 8 oz can so I
used Ragu
roasted red pepper spaghetti
sauce.
I
used a little more of the fire -
roasted tomatoes and cut the marinara
sauce in half, adding a little water instead.
Started with Thanksgiving shredded turkey leftovers and some smoked chicken (marinated together in about 1/4 c of bbq
sauce while prepping other ingredients),
used fire -
roasted diced
tomatoes and also peas — like your version (and no chiles, limas, or corn — didn't have them on hand).
For the enchilada
sauce — toast two dried chiles (I
used New Mexico chiles) in a skillet and then Vitamix it with a can of fire
roasted diced
tomatoes — in the same skillet, saute a diced onion & some garlic in EVOO until well softened, then toss into the Vitamix with the
tomato mixture.
3 pounds beef shank and / or chuck
roast (I
used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean
sauce 1 tablespoon hot chili
sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy
sauce 1/3 cup dark soy
sauce 1 tablespoon rock sugar 2 cups beef broth 2
tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
You can
use pretty much any
tomato - y base to make baked eggs but because I'm all about quick fixes during the week, I got Prego Italian
Sauce (this
Roasted Garlic & Herb flavor is the absolute bees knees) during my weekly Walmart run because it tastes homemade, has the perfect amount of sweetness to balance out its savory notes, and is gobbled up by Warren and the bambino with equal fervor.
Also, if you don't want to
use cashew cream, you can also
use other nuts or seeds, a heavier plant milk or a simple
tomato or
roasted bell pepper
sauce.
You can make a really good
roasted sauce mid-winter
using canned
tomatoes.
You'll need canned black beans, corn, diced
tomatoes (I
used fire
roasted to add some flavor), diced green chiles, chicken broth, and enchilada
sauce.
If
tomatoes aren't available, feel free to sub in a few dollops of your favorite jarred
tomato sauce, but you could also
use roasted eggplant, zucchini, or sautéed mushrooms and kale instead.
Garlic Cheese Quinoa Zucchini Fritters, from Diethood Classic Fried Rice, from Gim me Some Oven Spiralized Lemon Feta Greek Cucumber Salad, from Skinnytaste Parmesan Thyme Potato Stacks, from See and Savor Crispy Baked Sweet Potato Shoestring Fries, from Sweet C's Designs Baked Carrot and Zucchini Fries, from MJ and Hungryman Pepperoni Polenta Pizza Bites, from Baker by Nature (be sure to
use gluten free precooked polenta) Baba Ganoush, from My Natural Family Old Fashioned Gluten Free Cornbread, from Gluten Free on a Shoestring Sun Dried
Tomato Basil Hummus, from Cooking Classy Avocado Hummus, from Cooking Classy Crispy Yukon Gold Potato Latkes, from Our Best Bites Perfect Mashed Potatoes, from Simply Recipes Cranberry
Sauce, from Simply Recipes Classic Deviled Eggs, from Mel's Kitchen Cafe (be sure to use gluten free Worcestershire sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a
Sauce, from Simply Recipes Classic Deviled Eggs, from Mel's Kitchen Cafe (be sure to
use gluten free Worcestershire
sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a
sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect
Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a Chef
Veggies 8 cups of veggies, roughly chopped (I
used broccoli, pepper, zucchini and leftover butternut squash) 2 tbsp of sundried
tomatoes, sliced Combine the veggies with the prepared
roasted garlic
sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.
I
use lentils (of course), lots of onion and garlic, sometimes carrots or parsnips and celery, some
tomato sauce or paste (I can't wait to try the fire -
roasted tomatoes!)
I did not find this overly spicy: I
used 2 poblano chili, about 6 - in long each; 3 zucchini, about 8 - in each; 1/2 cup quinoa; and because I could not find the fire -
roasted tomatoes with chipoltes, I added a minced chipolte with a bit of adobo
sauce instead.
You could also make a
roasted version and just quickly hit
roasted cherry
tomatoes into the pan with the olive oil and garlic before
using the
sauce.
Didn't have a can of regular
tomato sauce so I
used a can of fire
roasted tomatos instead... also added mushrooms cause we had extra and left the pork out cause I didn't have any.
I think you'll find that between the wonderfully aromatic spice blend, veggies, fire -
roasted tomatoes, and soy
sauce (
used for additional umami), you won't miss the meat or dairy in this vegan taco pasta!
I
use 28oz of fire
roasted tomatoes rather than fresh and skip the
tomato sauce.
Serve with a good burgundy or pinot noir My mother - in - law
uses the slow -
roasting method to make her
tomato sauce for pasta.
OIL - FREE: To keep this dish oil - free
use an oil - free
tomato sauce, and cook the vegetables without oil in a non-stick pan (or
roast them).
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy
sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked,
roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape
tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish
sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped
roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
I
used canned diced
tomato, spicy Harissa
sauce, jarred
roasted red peppers and just 4 eggs.
After slow -
roasting tomatoes, McInnis and Booth collect the concentrated juices and
use them to liven up
sauces and vinaigrettes.
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire
roasted diced
tomatoes (I
used Muir Glen) 1 tablespoon tamari (gluten free soy
sauce)
I
used sauteed yellow onion, mushrooms, red and green bell peppers as well as
roasted rell bell pepper, spinach, feta mozarella, and a homemade chunky
tomato sauce.
You might recall my Balsamic Glazed
Roasted Vegetable Meatloaf (I actually served these mashed cauliflower and potatoes with it), my Super Healthy
Tomato Sauce (that I've
used generously in baked ziti and lasagna, and served with meatballs), or my Kale Artichoke Pumpkin Seed Pesto (that I've snuck into grilled cheese sandwiches).
Add
roasted tomatoes to
sauces and salads,
use as a topping on pizza and crostini, or toss with pasta.
If you're feeling more of a pasta vibe, ditch the chicken entirely and
use these
roasted tomatoes and olives to
sauce up some noodles.
ground beef 1/2 tsp fish
sauce (don't omit this, seriously) salt and pepper to taste 1/4 cup mayonnaise 1/2 -1 tsp wasabi powder (to taste) 4 hamburger buns lettuce, washed (I like red butter lettuce — squashes nicely)
tomato, sliced avocado, sliced (how to slice an avocado) spicy tuna (recipe below) pickled ginger (gari) nori strips,
use nori or the
roasted seaweed snacks Sriracha
sauce
I've canned these jammy
roasted tomatoes but I also like to freeze small packages for
use this winter in my
sauces and stews.
Use a few eggs to prepare a protein - rich breakfast, whether you have them scrambled with spinach and mushrooms, fried with
roasted cherry
tomatoes and a salad or in an omelet with broccoli and gluten - free tamari
sauce.
If you don't want to make the
roasted tomato sauce, feel free
use your favorite jarred
sauce in this recipe.
I had plain
tomato sauce for it, but couldn't find the second 8 oz can so I
used Ragu
roasted red pepper spaghetti
sauce.
(It MAY have crossed my mind to
use this instead of
tomato sauce on a pizza, maybe with
roasted red peppers and fresh mozzarella balls, too.
I also
use to make my own BBQ
sauces (often from fresh
roasted tomatoes) and love to play with it.
Tomato sauce is a no - brainer way to
use up
tomatoes, and this recipe calls for just a few simple ingredients — 5 pounds of overripe Romas, garlic, salt, basil, thyme, and olive oil — and basic technique: Jerry
roasted his quartered
tomatoes at 175 degrees overnight.