FoodPornDaily: Parmesan pesto crusted halibut in white
wine tomato broth with orzo, zucchini and kalamata olives
Not exact matches
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry
Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves of Garlic, thinly sliced 1C Vegetable
Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red
Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped Parsley
After you gain some experience, you can begin to improvise with chicken or beef
broth,
wine,
tomato juice, etc..
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.
1/4 c all - purpose flour 1/4 tsp paprika 1 lb lean stew beef (round or chuck shoulder), cut into cubes 3 Tbsp olive oil 1 med onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg russet potato (12 oz), cubed 2 Tbsp
tomato paste 1 c dry red
wine 2 c reduced - sodium beef
broth 1 pkg (10 oz) frozen green peas
Veggies, seitan chunks and barley are simmered up in herbed red
wine - infused
tomato broth to make this savory and satisfying vegan beef barley soup!
Mix in the
tomatoes,
wine,
broth, a few grates of nutmeg (I used about 1/3 of the nutmeg), and salt and pepper.
Stir in drained lentils, herbs, seasonings, 1/2 cup
broth, red
wine,
tomato paste, and a few dashes of soy sauce.
It was unclear when to add the
broth in the recipe that was on smittenkitchen, but on the recipe that was sent to my email it said the
broth was added with the
wine and
tomato paste.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red
wine 2 cups beef or vegetable
broth (beef
broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Add back the mushrooms with any juices that have collected, Put the mushrooms back in the pot and add the
wine and
broth,
tomato paste and thyme.»
16 ounces extra-firm tofu, drained, pressed, cut into 10 slices 2 tablespoons
tomato paste 2 tablespoons maple syrup 1 teaspoon liquid smoke 1/2 teaspoon black pepper 1/4 cup dry red
wine 1 cup vegetable
broth nonstick spray
Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black pepper 1tablespoon olive oil 1 1/2 cups diced yellow onions 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme, removed from the stem tablespoons
tomato paste 1/4 cup flour 1/2 cup beef
broth 1 cup pinot noir
wine One 14.5 ounce can stewed
tomatoes, Italian style
Stir in chicken
broth, heavy cream, white
wine, sun - dried
tomatoes, Parmesan, thyme, oregano, and basil.
I also do a thing with 1/3
tomatoes, 1/3
wine and 1/3
broth.
These are the ingredients you'll need to make incredible homemade meat sauce for lasagna: lean ground beef, Italian sausage, olive oil, yellow onion, celery, green bell pepper, cloves of garlic, Italian parsley, crushed
tomatoes,
tomato sauce,
tomato paste, beef
broth, organic apple cider vinegar or red
wine, granulated sugar, sea salt, freshly - ground black pepper, dried oregano, dried basil, dried thyme, ground cloves, and bay leaves.
In summer, ratatouille or chicken breasts browned and simmered in a can of diced
tomatoes with
wine,
broth, anchovy paste, onion, garlic, basil, olives and whatever else works served with a side of zucchini sauteed in lots of herbs.
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef
broth) 1/2 cup red
wine 2
tomatoes, chopped 1 cup carrots, sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz)
tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
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
1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of
tomato paste 1 cup red
wine 2 cups of beef
broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
I sauteed the veggies in the onions and garlic with white
wine then added the
tomatoes and
broth.
Recipe by Check full recipe at Ingredients: beef, bread,
broth, butter, cabbage, garlic, honey, salt, thyme,
tomato paste, fresh thyme,
tomato, onion, water,
wine, carrots,...
Gazpacho ------ 6 large, very ripe
tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable
broth 4 - 6 tbsp red -
wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted
tomatoes; simmer with chicken, beef or vegetable
broth, a handful of chopped herbs and a splash of
wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.
all - purpose flour fat - free, less - sodium chicken
broth Marsala
wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can
tomato sauce dried parsley dried basil dried thyme vegetable
broth (1 quart) red lentils (1 cup)-- I usually find these in the bulk aisle
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red
wine, plus more if needed 2 tablespoons
tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable
broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
This Italian - American dish consists of an array of seafood, simmered in a
tomato and
wine broth.
Add the
broth,
wine, and
tomatoes and their juices, and bring to a simmer.
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white
wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken
broth here) 4 cups water 1 cup Pomi chopped
tomatoes (or BPA - free crushed
tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
I didn't have sun dried to stones, so I used a small amount of good
tomato sauce instead, and I also substituted vegetable
broth for the chicken
broth, Parmesan for the feta cheese, and white
wine for the Vermouth.
3 tablespoons olive oil 4 - 5 cloves garlic, minced 1/2 medium yellow onion, chopped 1 stalk celery, minced 1 teaspoon crushed red pepper, or to taste 2 teaspoons dried thyme 1 teaspoon dried marjoram 1/2 cup red
wine Two 28 - ounce cans diced
tomatoes Ample handful fresh basil, chopped into medium - sized pieces 1 cup low - salt vegetable
broth
Add
tomatoes,
tomato paste,
wine, and chicken
broth.
INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons
tomato paste 2 tablespoons red
wine 1/2 cup beef
broth
1 tbsp olive oil 1 cup onion, chopped 2 cups cooked chickpeas 1 lb Brussels sprouts, trimmed and quartered 4 garlic cloves, minced 1/2 tsp dried thyme 1/2 tsp dried basil 1/4 tsp dried tarragon 1/2 cup sun - dried
tomatoes, rinsed and chopped (soaked for 10 minutes in boiling water if super dry) 2 cup vegetable
broth 1/4 cup red
wine 2 cups thinly sliced kale (200g prepped)
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable
broth 2 plum
tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red
wine vinegar 1/2 tsp salt, or to taste
Mix the
wine or
broth,
tomato paste, and nutritional yeast in a small bowl.
2 tablespoon olive oil 1 cup leeks, thinly sliced into half moons 4 cloves garlic, minced 1 pound mushrooms, stems removed, cleaned and sliced thinly 1 cup fennel, diced 1/2 cup white
wine 3 cups lower - sodium vegetable
broth 20 - ounce can diced
tomatoes 1 tablespoon Old Bay seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste
2 pounds stew meat salt and pepper 2 tablespoons canola oil 1 onion, diced 2 cloves of garlic, minced 1 (6 ounce) can
tomato paste 4 cups beef
broth 2/3 cup red
wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut into chunks 1 pound baby carrots 2 - 3 stalks of celery, chopped frozen peas, thawed and barely cooked (optional)
Stir in red
wine, lime juice, beef
broth, and
tomatoes; bring to a boil.
To get the most out of your braise, use portions rather than a whole bird (it'll be quicker) and choose stock,
broth,
wine,
tomato sauce — basically anything but water — for a boost of flavor.
A certain magic happens as the beef and aromatic vegetables slowly cook down with
wine,
tomato paste, and
broth.
Then, add the
tomato paste, fresh thyme, bay leaves, burgundy (or your favorite hearty red
wine), and beef
broth.
If there is anything better than a symphony of onions, carrots, red
wine,
broth and a scoop of
tomato paste simmered for hours, I haven't met it.
4 beef fillets, 1 to 2 inches thick Olive oil 1 onion, chopped 3 cloves garlic, minced 2 tablespoons vegetable oil 3 canned chipotle in adobo chiles 1 medium
tomato, peeled and seeds removed, chopped 1/2 teaspoon Mexican oregano 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 2 cups beef
broth 1 cup dry red
wine
2 tbsp olive oil 1 medium onion — chopped 1 large carrot chopped 2 stalks celery chopped 1 parsnip 3 garlic cloves (minced) 1/8 tsp nutmeg 1 tsp salt 1 tsp ground black pepper 1 tsp dried basil 1 tsp thyme 1 tsp ground allspice 1 tsp paprika 2 bay leaves 1/2 lbs lean ground beef 1/2 lbs ground pork or veal 1 cup dry white
wine 1/2 cup milk or cream 14 oz can
tomatoes — chopped without the juice 1 cup beef
broth 3 tbsp
tomato paste
Add red
wine or beef
broth to deglaze pan and then add spices, canned
tomatoes, and
tomato paste.
1 onion, minced 1/2 cup oil - packed sun - dried
tomatoes, rinsed, patted dry, and sliced thin 6 garlic cloves, minced 2 Tbsp extra-virgin olive oil 1 tsp dried thyme 1/2 tsp red pepper flakes 2 cups low - sodium chicken
broth 1/2 cup dry white
wine 2 Tbsp minute tapioca 1 1/2 pounds boneless, skinless chicken thighs salt and pepper 12 oz broccoli florets, cut into 1 inch pieces (4 1/2 cups) 1 cup grated Parmesan cheese (2 oz), plus extra for garnish
Both times I've made this it has turned out amazingly rich and flavourful, but there are so many factors at play... the type of
wine (I think I used a pino grigio), the flavours in your
tomatoes, whether your thyme was fresh or dried, the
broth, etc..
rice pastas canned beans (black, pinto, kidney) canned corn canned tuna & canned wild salmon canned mandarin oranges vinegars: red & white
wine, balsamic extra-virgin olive oil soy sauce Dijon mustard salsa baked corn or black chips taco shells capers fresh garlic dried herbs peanut butter chicken and vegetable
broths mustard vinegars whole and diced canned
tomatoes canned crushed stewed
tomatoes tomato paste & sauces Organic soups from Trader Joes (we love roasted red pepper!)