To make your own tomato paste, simply Healthy Sauté a couple of cloves of chopped garlic and / or 1 or 2 large
chopped onions for a couple of minutes until they are translucent.
Glad your Cajun coq au vin met with rave reviews, and, again, substituting coarse
chopped onions for pearl onions — just fine by me.
I added dried
chopped onions for an onion bagel.
Saute
the chopped onions for a minute or two, add in the leftover meatloaf (or luncheon meat), breaking the meatloaf into pieces, cooked for about 5 minutes, stirring frequently, until meatloaf pieces turn brown.
As
I chopped the onions for this recipe, at the same time I chopped an additional two onions and stored them for the week ahead.
I make this all the time, I just add a can of drained sweetcorn and one
chopped onion for some extra crunch!
Sauté
the chopped onion for some nice, caramelized sweetness.)
The only change I made was swapping 4 ounces of
chopped onion for the zucchini (I was out of the squash).
Giving your baby a blow - by - blow description of what you're doing is also a good idea to encourage language, whether you're
chopping onions for dinner or folding the laundry.
Did you know that you can get 3 oz of
chopped onion for the same price as a whole onion (or even two!)
Not exact matches
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon,
chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for
chopped 1
onion,
chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for
chopped 1 bell pepper, seeds and stem removed,
chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for
chopped 2 tomatoes,
chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for
chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half
Chopped Italian parsley for
Chopped Italian parsley
for garnish
I had bought sweet potatos
for something that turned out horrible so I
chopped one up and added it to the cooked veggies along with a small
onion.
2 tablespoons butter 1 medium
onion,
chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil
for frying
2 cups dried mung beans, soaked in water
for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1
onion, finely
chopped 4 garlic cloves, finely
chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk
When your squash and
onions have nearly been in the oven
for 20 minutes, wash and roughly
chop your kale.
For the warm salsa topping: put the tomatoes, 1 cup
chopped onion, chicken broth, water, chipotle chiles, salt, and pepper in a small saucepan.
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet
onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (
for the lobster and clams), recipe follows Grilled lemon halves,
for serving, recipe follows
Chopped parsley (
for garnish)
Start by
chopping your garlic and
onion and place them in a pan with a good drizzle of olive oil, cook
for 5 - 10 minutes over a medium heat until soft.
1
onion,
chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more
for a thinner soup)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow
onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly
chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
Leftover salsa, tomatoes,
chopped onions, jalapeños, and all your favorite taco toppings make great mix - ins
for this soup.
Stir into leftover rice with
chopped bell peppers, minced garlic and more fresh
onions for a super quick Spanish rice.
Chopping is minimal
for this recipe, but you will need to cut up some tomato, the avocado and your green
onions.
Heat oil in a pan and add
chopped onion and green chilies and saute those in oil
for few minutes.
Finely
chop the
onion and fry on a medium heat with a splash of oil
for about 5 minutes, then add two cloves of minced garlic and 2 mushrooms
chopped into small pieces (1 / 2 cm cubes).
* 2 cups uncooked quinoa, soaked
for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red
onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro,
chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Beef and Cheese Pita Pizza
For One - whole wheat pita bread topped with smoked gouda and flavorful ground beef,
chopped peppers,
onions and garlic.
For the vegetables, I started by
chopping 1/2 zucchini, 1 red pepper, and 1 red
onion, which I combined with 1/2 pint tiny grape tomatoes, some
chopped kalamata olives, and some minced parsley on a sheet pan.
Sprinkle in
chopped green
onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook
for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.
I can't stand having having my hands smell like garlic and
onion for DAYS after
chopping it up!
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small
onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of
chopped fresh parsley (Mimi used veal instead of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called
for.
Some ideas are to
chop up an
onion and add that in (I would sauté it in olive oil first), add some red pepper flakes
for heat, some cooked and
chopped bacon, paprika, more or different flavors of cheeses...
You should end up with about 1/4 cup minced
onion (to learn the best method
for chopping an
onion, read this post).
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1
onion,
chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Ingredients
for soup: Turkey broth and meat from above / 2 or 3 carrots,
chopped / 1 large
onion,
chopped / 2 medium potatoes, cubed / 1 bunch of kale, ribs removed / 2 T Olive oil / Salt & pepper to taste / Grated cheese
for top (optional).
Ingredients: 10 slices of soft, white bread / 3/4 C
chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell and keep pieces as whole as possible / 1/4 C
chopped onion / 1/4 C each, seeded and
chopped green and red bell pepper / Unsalted butter
for panfrying / 4 — 8 lemon wedges.
Ingredients Shanks - lamb shanks (1
for each person)- 1 yellow
onion, roughly
chopped - 4 carrots, sliced - 6 garlic cloves, minced - a few springs of thyme - 1 tablespoon of beef base (we used Better than Buillon)- 3/4 bottle of red wine
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small
onion, finely
chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely
chopped (omitted because I forgot to buy them!)
Chop a large batch of green
onions, white
onions, red, orange, yellow and green bell peppers to use throughout the week as you prep
for this meal.
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup of cashews, soaked
for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green
onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
salmon 1/2 small
onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil
for frying Remove bones and skin from salmon and
chop finely until it is almost ground Chop the onion finely and cook lightly in the but
chop finely until it is almost ground
Chop the onion finely and cook lightly in the but
Chop the
onion finely and cook lightly in the butter.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium
onion, finely
chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives,
chopped or snipped,
for garnish
* 1 cup cilantro leaves and stems, plus extra leaves
for garnish * 1
onion,
chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive oil * 1-1/2 cups long grain white rice * 2 cloves garlic * 1 teaspoon salt
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews,
chopped 1 cup red
onion,
chopped 1 cup radishes,
chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro,
chopped 2 tablespoons of water
I made them
for Easter today, but I added finely
chopped onion, a smidge of minced garlic, paprika, and Dijon mustard.
1) 3 avocados 2) 1 large tomato 3) 1 medium
onion 4) 1/2 lemon (
for lemon juice) 5) 1 small cup of
chopped parsley 6) 8 — 10 pieces of tortilla bread 7) 1 small cup of vegetable oil
2 tablespoons extra virgin olive oil 1 medium
onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce,
chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
2 tablespoons olive oil 1 medium red
onion,
chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely
chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan,
for serving Optional: fresh bread
for toasting Parsley
for garnish.
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
What I had in mind were simple cocktail snacks, and the menu included tomato and
onion bruschetta; carrot and celery sticks with a delicious cream cheese dip; cheese and salami; and finally,
for the star of the meal, homemade scones topped with slices of ham and cheese, and finished with cream cheese and freshly
chopped chives.