and there is just something magical
about the roasted onion in the bread.
I get a chance to get my recipe approved from an... [Read more...]
about Roasted Onion Oatmeal Bread
If you have any questions
about the Roasted Onion Crostinis, feel free to leave a comment below or shoot me an email.
Not exact matches
About 15 minutes in to the
roasting time, chop your
onions and garlic.
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
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
about 1/2 cup coconut milk)
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
Directions: Preheat oven to 400 Stuff whole chicken with chopped
onion, garlic and lemon Sprinkle outside with salt and rub salt into skin to cover
Roast at 400 for
about an hour until skin is browned and crispy
Add
onions to pan, tossing to combine, and
roast until vegetables are tender and golden brown,
about 10 minutes longer.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick —
about the same size as zucchini Red
onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be
roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Filling 1 can drained and rinsed black beans 1 can fire
roasted tomatoes 1 can drained corn 1 Tbsp chilli powder 1 tsp cumin 1/2 tsp paprika 1/4 cup diced
onion — I used
about 1/3 cup 1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Cheese
Drizzle on some olive oil and salt, mix well and
roast the vegetables for
about 15 mins for the
onion and 20 mins for the sweet potato till they are almost done but still have some bite to them.
I made the potato and
onion as seen in the recipe and also I made up a mushroom, spinach, and
roasted garlic pierogi - everyone raved
about the mushroom ones too!
*
about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large
onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper,
roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
Ingredients: 3 - 4 medium size avocados 1 lime, zest and juice 1/2 cup Trader Joe's fire -
roasted corn kernels 1 bunch cilantro, minced 1/4 white
onion, minced (
about 1/4 cup) 1 jalapeno, seeded and finely diced (optional) 1 tsp.
Between the covers, there are 105 recipes (85 percent that have never been seen on this site),
about two - thirds of them are savory (including a beloved recipe for featherlight Gnocchi in Tomato Broth, a Flat
Roasted Chicken with Tiny Potatoes inspired by something we bought on a Paris street, and an absolutely hideous but boundlessly delicious Wild Rice Gratin with Kale and Caramelized
Onions) and the rest are for sweets things (such as my son's towering second birthday S'More Cake, and what I consider two of the ultimate Thanksgiving desserts, a Cheesecake - Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie you've ever seen).
I mounded the tomatoes, chopped
onion and pepper in my big stainless steel turkey
roasting pan and
roasted the lot for
about an hour.
Fire
Roasted Plum BBQ Sauce Ingredients: 1 1/2 Cups ketchup 1 1/2 Cups brown sugar 1/2 Cup red wine vinegar 1/2 Cup water 1 Tablespoon worcestershire sauce 2 Tablespoons spicy mustard 1/2 Teaspoon
onion powder 4 fresh plums, cut in half and grilled
about 5 minutes.
Toss cauliflower again, drain off any excess liquid (reserve for another use if desired), spread cauliflower and
onion in an oiled
roasting pan, and
roast for
about 20 minutes or until tender and beginning to caramelize, stirring once or twice during
roasting process.
Roast until the
onions are tender and the skins are slightly charred,
about 1 hour.
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized
onions (sort of fajita style), bronzed carrots (slices of carrot
roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and
onion, very thick pureed white bean soup,
about 5 sweet potato fries, a couple of artichoke hearts, a dab of
roasted red peppers, and half of a veggie burger made with black beans and corn.
Dry -
roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for
about a minute, and then place them into a food processor or blender with the
onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
- While the squash
roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in
about 1 tablespoon of olive oil; once the oil is hot, add in the
onion, and saute for
about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (
about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup
roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green
onions, sliced
Put the
onion and serrano peppers on a baking sheet and
roast in the oven until they begin to darken (
about 40 minutes)
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (
about 1 1/2 cups) 1/2 cup finely diced red
onion 1/2 cup
roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces) of grilled /
roasted chicken with 1 orange container (
about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic,
onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit
I
roasted the squash as others suggested and then sauteed
onions, garlic and spices (I just eyeballed them and added lots more), then added black beans, some homemade tomato puree I had just made, the wheat berries and 1 cup water and simmered for
about 15 minutes.
Step # 1: In an oven warmed to 350 degrees,
roast the tomatoes,
onion and garlic in a shallow
roasting pan for
about 20 - 30 minutes, turning the tomatoes once during the
roast.
Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1
onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (
about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire -
roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white
onion (
about half a medium
onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo
roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
Beef
Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo) Ingredients: About 2 lbs grass fed beef rump roast 2 big onions 1 bulb of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to
Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo) Ingredients:
About 2 lbs grass fed beef rump
roast 2 big onions 1 bulb of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to
roast 2 big
onions 1 bulb of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to taste
3 tablespoons dwenjang (fermented soy bean paste) or red miso 2 1/2 tablespoons gochujang (red chile paste) 2 tablespoons mirin wine or sherry 2 teaspoons
roasted sesame seeds 1 teaspoon sesame oil 1/2 cup thinly sliced green
onions, white and green parts,
about 4 medium
Caramelized the
onions and
roasted the garlic a day ahead and then put everything in a 1.5 quart slow cooker
about 1.5 hours before the party.
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red
onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (
about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)
Roast until the broccoli steaks and the
onions are slightly brown and tender, turning them once or twice to avoid sticking,
about 30 - 40 mins.
Roasted Veggies 4 to 5 cups of raw veggies I used: 1 red bell pepper 1 yellow bell pepper 1 zuchinni 1/2 yellow
onion about 12 cherry tomatoes light drizzle of olive oil salt & pepper
2 lbs beef chuck
roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large
onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste,
about 2 rounded T 2 bay leaves
Roasted tomatoes (
about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black pepper 1 large
onion, diced 4 cloves garlic, minced 1 tbl butter 1/2 tsp of red pepper flakes 2 c of chopped fresh basil 1 tsp of dried thyme 1 tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)
RECIPE Potatoes (
about 3 pounds, washed and scrubbed, peeled if not organic) 1 large
onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1 carrot (washed and scrubbed, peeled if not organic) 1/2 cup
roasted buckwheat groats 1 cup water Tofu Sour Cream
About a month ago I tried a butternut squash sandwich from Brooklyn sandwich shop Court Street Grocers — a combo of
roasted butternut squash, white cheddar, shallot vinaigrette, pickled red
onion, Dijionaise, all on a hoagie roll — and became obsessed.
I sautéed the
onions and garlic on the stovetop and added fire
roasted tomatoes, a whole rotisserie chicken and spices It did take
about double the amount of salsa verde as other reviewers indicated.
I'm crazy
about any
roasted vegetable — so far my favourite was this green beans and
onion with balsamic glaze dish — but seriously, there are so many options.
Ingredients 1/2 cup finely chopped
onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups
roasted winter squash
about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
bottle of beer, divided 1 very large white (or yellow)
onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (
about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red
onions, for garnish
A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom,
Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo),
roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this
about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from
about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow -
roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green
onions, sliced 1 cup quickie vegan parmesan, divided
Add
about half of the
roasted onion, garlic, chilli, rosemary and walnuts.
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled
about 2 teaspoons dried
onion flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire -
roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
Remove foil and continue
roasting until
onions are browned and juices are reduce by half,
about another 30 - 40 minutes.
After cooking the
onions and garlic for
about 4 to 5 minutes add 2
roasted red bell peppers to pan and mix