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Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets
2. Mexican Rice Casserole. Casseroles are wonderful.They're simple, filling, cheap, and usually impossible to screw up. Tomatoes and cumin are the backbone of the rice, and once you've got melty ...
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Stir the broth, chili powder, thyme, pepper, zucchini, tomatoes and carrots in a 3-quart saucepan and heat to a boil over medium-high heat. Cover the saucepan. Reduce the heat to low and cook for 20 minutes or until the vegetables are tender. Stir in the black beans and chickpeas and heat through. Serve over the rice.
To top her version, Martha Holmberg roasts canned whole peeled tomatoes until slightly dehydrated, giving them a pleasantly chewy texture and concentrated flavor. Get the recipe Caviar-Topped ...
1 can (14.5 oz.) whole peeled tomatoes, drained and cut up; 1 can (about 15 oz.) kidney beans, rinsed and drained; 3 / 4 cup uncooked instant white rice; 1 / 2 cup shredded cheddar cheese ...
Drain tomatoes, reserving juices, and crush tomatoes (we use our hands). Add tomato paste to onion mixture and cook, stirring, 1 min. Add wine and simmer until reduced by half, 1 to 2 min.
1 pound whole-wheat pasta. 1 tablespoon olive oil, divided. 2 shallots, chopped. 4 cloves garlic, minced. 1 15-ounce can pumpkin puree. 1 cup low-sodium canned diced tomatoes. 4 fresh basil leaves ...