Dice the onions + bell peppers and mix together with ground beef and eggs.
Melt oil in a pan with
your diced onion + 3 Serrano peppers, sauté until translucent.
Not exact matches
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes
+ 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and cubed half an
onion,
diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
Lentils are a go - to for me... I love simple curried lentil soup (veg broth,
diced onion, mushroom, curry powder, cumin, garlic, and lentils
+ any add - ins you like... squash or potatoes help add bulk to it, I like adding spinach or kale, tomatoes add a nice acidity...) or an even simpler cold lentil salad made with red
onion,
diced tomatoes, lentils, chickpeas, and lemon juice / vinegar / EVOO.
ground beef or turkey 1 yellow
onion,
diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1
+ 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
For the mint
+ pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of
onions,
diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)
for the avocado
+ mango salsa: 1 ripe avocado,
diced 1 mango, peeled, pitted, and
diced 1 jalapeño, seeds removed and
diced 3 - 4 green
onions (just the white parts that were reserved from the filling),
diced the juice of 1/2 of a lime salt
+ pepper
2 cups water 1 cup grey - green or brown lentils 2 Tbs ground flaxseeds
+ 4 Tbs water 1 medium yellow
onion,
diced 1 teaspoon olive oil 1 cup instant or regular rolled oats 1 cup tomato sauce 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup BBQ sauce 2 Tbs ketchup
Kidney bean mix 1 tbsp coconut oil 1 1/2 red
onions,
diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum,
diced 1 yellow capsicum,
diced 2 tomatoes,
diced 1/2 red
onion,
diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese
+ 1/2 c grated vegan cheese) To finish 1 avocado,
diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
For the taco — 250 - 300 g butternut squash, peeled,
diced — 240 g (1 jar) black beans, drained and rinsed — 1
onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan)
+ 2 teaspoon chili sauce, mixed — fresh coriander — lime — olive oil
Sofrito 4
+ tablespoons Spanish extra virgin olive oil 1 cup
onions,
diced small 1 large red bell pepper, cored, seeded & cut into thin strips 1 large green bell pepper, cored, seeded & cut into thin strips 2 tablespoons garlic, minced 1 15 oz.
4 - 5 orange bell peppers 1 cup dry quinoa
+ 2 cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can
diced green chiles 1/2 cup
diced tomatoes 1/2 yellow
onion 1/2 cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)
Ingredients 1 cup brown lentils 1 large yellow
onion,
diced small 2 carrots, peeled and
diced 4 cloves garlic, miced 2 tablespoons fresh ginger, grated 1/4 cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped 1/2 cup tomato paste 1 cup vegetable stock or 1 cup water
+ 2 veg boullion cubes 1 cup frozen green peas
1
+ 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1
+ 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red
onion,
diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1
+ 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1
+ 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro
+ lime for serving
1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium
onion,
diced 3 cloves of garlic, finely minced 5 ears of corn, kernels shaved, and cobs reserved 2 large potatoes,
diced 2 cans of coconut milk 2 cups of stock (i usually make a quick stock of veg scrapes
+ the cobs) handful of copped kale, or greens salt and pepper to taste
You saute thinly sliced potatoes in olive oil for 10
+ min, add
diced spring
onions and some fresh rosemary, s & p, saute some more and then add a bunch of eggs, cook til firm and then broil to finish.
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and
diced (about 2 cups) extra virgin olive oil salt
+ pepper 2 large handfuls of spinach 1 small red
onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
avocado tartare ingredients: 1 small red
onion, small
dice 2 tbsp capers, minced 3 sprigs of basil, chopped 1 tsp dijon mustard 2 tsp sherry vinegar small splash of tamari soy sauce salt
+ pepper 1 medium, just - ripe avocado
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium
onion,
diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups
diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg
+ 1 tbsp water, for eggwash
1 to 2 tablespoons sesame oil
+ more if needed based on taste 1/2 small to medium sized red
onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green
onions,
diced for garnish
1 tbsp extra virgin olive oil
+ more for garnish 1 small
onion,
diced (~ 1 cup
diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste
2 pounds red potatoes, scrubbed and
diced 1/4 cup
+ 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia)
onion 1/2 cup
diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
Pin It Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Ingredients: 1 package lasagna noodles, cook to package directions 1 medium
onion,
diced 2 cloves garlic, minced 3 tablespoons olive oil 1 jar
+ 1 cup... Continue Reading →
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon
+ 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper
diced 1 large yellow or white
onion,
diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
ingredients SPICY SWEET POTATO HAM «HASH» 2 tablespoons apple cider vinegar 1/4 cup hot sauce 1/2 cup
+ 3 tablespoons olive oil (divided) 1 clove garlic (peeled, smashed) 4 large sweet potatoes 1/4 cup yellow
onion (peeled, small
dice) 1 (8 - ounce) ham steak (cut into 1 / 4 - inch cubes) 4 large eggs 1 avocado (peeled, pitted,
diced) 4 - 5 basil leaves (roughly chopped) Kosher salt and freshly ground pepper (to taste)
1 cup sweet
onion,
diced 4 cloves garlic, minced 1 cup grated carrot (about 1 large) 1 1/2 cups grated zucchini (about 1 medium) 3 cups chopped white (or brown) mushrooms 1 tablespoon refined coconut oil (for cooking) salt
+ pepper to taste 1/4 cup low sodium tamari (non-GMO) 1 cup oat flour 1 cup sunflower seeds (shelled and ground)
grain - free kitchari serves 2 ingredients 1 T ghee or coconut oil 1
onion,
diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a handful of cilantro leaves
+ one scallion, sliced to garnish (optional)
-LSB-...] kitchari serves 2 ingredients 1 T ghee or coconut oil 1
onion,
diced 2 T curry powder 2 c turmeric - ginger broth 1 c red lentils 1 package frozen riced cauliflower a handful of cilantro leaves
+ one scallion, -LSB-...]
5 - 6 sausages of choice, meat removed from casings 1 small
onion, rough chop 1 plum tomato, rough chop 1 tablespoon
+ 1 teaspoon chili powder 1 tablespoon
onion powder 1 teaspoon salt 1/2 teaspoon pepper 2 cups shredded cabbage 1 cup cooked beans of choice, rinsed 1 bag frozen corn 3 bell peppers, large
dice 2 cups masa harina (maseca)
+ 1 teaspoon salt 2 small or 1 large jalapeño, thin slice (optional) NOTE: USE PLASTIC FOOD SAFE GLOVES for slicing and arranging jalapeños.
1 - 2 Tbsp olive oil 1 clove garlic, minced 1/2
onion,
diced (yellow or red will work) 1 pound beets (about 2 medium - sized or 3 baby beets), peeled and chopped into 1 / 2 - inch pieces 1 cup Israeli couscous 1 1/4 cups water 1/4 tsp kosher salt
+ more to taste pepper to taste
1 large
onion (about 2 cups),
diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing
+ for cooking the
onion) 2 tablespoons of dijon mustard (plus more for serving
+ smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
1T canola oil 1 medium
onion, finely
diced 1 medium green pepper, finely
diced 2
+ cloves garlic, minced 19 - oz.
1 tbsp coconut oil 1 cooking
onion, small
dice 1 tbsp curry powder 1 bay leaf 2 cloves of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded
+ minced 1 cup 1/2 inch
diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt
+ pepper chopped leafy herbs to finish (parsley, cilantro etc)
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow
onion,
diced 5 large carrots,
diced 5
+ oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
filling ingredients: 1 tbsp olive oil 1 cooking
onion,
diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed
+ divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small
diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari soy sauce salt
+ pepper 2 tsp arrowroot powder 1 tbsp cold filtered water
2 tbsp sunflower / canola / veg oil 1 medium yellow
onion,
diced 1 tsp caraway or coriander seeds, whole 4 cloves garlic, pressed or minced 1.5 inches thick ginger or 2 inches thin, grated 2 tbsp
+ masala mix or chana masala mix powder (NOT garam masala, NOT thai red curry, etc.) 2 cans chickpeas, or 3 cups cooked chickpeas 1 small can or 1/2 large can
diced tomatoes (ensure you get ones without extra spices) 1 bay leaf
1 block firm tofu, drained 3
+ tbsp nutritional yeast 1/4 tsp salt, or to taste 1
+ tbsp dried fenugreek leaves 1 tbsp dijon mustard 1/2 cup full - fat coconut milk 1/2
onion,
diced 1
+ tbsp vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled,
diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely
diced red
onion 1/2 cup finely
diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil
+ 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.
1 block firm tofu, drained 3
+ tablespoons nutritional yeast 1/4 teaspoon salt, or to taste 1
+ tablespoon dried fenugreek leaves 1 tablespoon dijon mustard 1/2 cup full - fat coconut milk 1/2
onion,
diced 1
+ tablespoon vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
2 Tablespoons olive oil
+ more for garnish 1 cup finely
diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice
+ more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth
+ water
INGREDIENTS 2 boneless, skinless chicken breasts 1 small
onion,
diced 3 cups chicken broth 5 ounces light cream cheese 1 can black beans, drained and rinsed 1 can yellow corn, drained and rinsed 2 10 - ounce cans mild enchilada sauce 1 10 - ounce can medium enchilada sauce 1 14 - ounce can tomato sauce 1 tablespoon cumin 2 teaspoons garlic powder 2 teaspoons salt 1/3 cup water or chicken broth
+ 3 tablespoons flour optional garnish: shredded cheese, tortilla chip strips, avocados, cilantro
One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red
onion, finely sliced 2 spring
onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil
+ extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow
onion,
diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and yellow)
1/2 cup So Delicious original culinary coconut milk 2 large eggs 4 tablespoons coconut oil 2 teaspoons red curry paste 1 cup self - rising flour 1/2
+ 1/8 teaspoon salt, divided 3/4 cup frozen corn, thawed and well drained 1/4 cup
diced green
onion 1 cup So Delicious unsweetened cultured coconut milk 1/4 cup cilantro 1/2 tablespoon freshly minced garlic
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow
onion,
diced 5 large carrots,
diced 5
+ oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
INGREDIENTS 3 - 4 tablespoon of extra virgin olive oil about 2 cups of spring
onions, white parts (green parts reserved),
diced 2 white potatoes, peeled and
diced 3 cloves of garlic, thinly sliced 1 tablespoon of mellow white miso, dissolved into 1 cup of water
+ 3 additional cups of water
4 white fish filets 1 tbsp
+ 2 tsp olive oil 1/4 cup
diced onion 2 cloves garlic, minced 28 oz.
Two Medjool dates stuffed with peanut butter
+ 1 cup melon
+ 1 cup sauteed peppers and
onions + 1 cup
diced eggplant
+ 1/2 cup raw cauliflower.
Ingredients: 1 teaspoon olive oil
+ 1/2 teaspoon for brushing 2 tablespoons garlic, chopped (NYS farm product) 1 1/2 cup yellow
onions,
diced (NYS farm product) 2 pounds apples, small
dice, not peeled (NYS farm product) 5 1/2 cups dry white beans, soaked and cooked until tender (11 cups cooked)(NYS farm product) 4 cups chopped kale or spinach (if frozen, thaw and drain)(NYS farm product) 3 tablespoons fresh sage (optional)(NYS farm product) 2 cups quick rolled oats 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon nutmeg (optional) 1 Delorio whole wheat 22 ounce pizza dough or 18 x 12 inch rectangular whole grain pre-made crust 2 tablespoons sesame seeds