Sentences with phrase «chopping the onions because»

Anyone else hate having to chop onions because it burns your eyes?

Not exact matches

Texas sauce tends to be the thickest of all the regional - style sauces, mainly because it contains chopped onions.

Tonight we agreed that next time (which will be very soon), we'll saute some chopped spinach with the onions, because we think the flecks of green will look gorgeous in the orange.

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!)

I knew I didn't need to chop the garlic or ginger or worry too much about the size of my onions because the blender would take care of that.

The red onions are a bit overpowering, but I omitted the tomatoes (for reason stated above) and the chopped avocado and scallions because I didn't have any on hand.

Saute half the chopped onions and 2 / 3rds of the celery until mostly softened about 6 - 7 minutes (I choose not to cook all the vegetables at this point, and add some lately because I enjoy the change in texture — feel free to add all the chopped onion and celery at this point if you want).

Hope your crew is hungry, because this recipe makes four Mexican Pizzas like those served at the Bell: seasoned ground beef and refried beans are sandwiched between two crispy flour tortillas, topped with melted cheddar cheese, salsa, diced tomato and chopped green onion.

Because I had spent the past Sunday prepping, I had cooked lentils, chopped carrots, celery, and onions already stored in the fridge.

Be sure to get the kind that say dried «minced» onions, because dried «chopped» onions are too big.

Ready prepared jarred, frozen or canned ingredients can be a godsend and the difference between having a home cooked meal or junk food because, let's face it, sometimes chopping an onion is just too much effort.

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

Also, I added 1/4 cup chopped carrots (while lentils were cooking), a very small onion (minced) and a dash of smoked paprika, omitting the ground fennel (because I had the former but not the latter).

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.

I used white rice instead of brown, because it was what I had on hand... I also chopped up and added 1/2 of a sweet potato, which I cooked with the onions at the beginning, and some tumeric and curry powder.

2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed, seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat - leaf parsley Warm pitas, for serving

Just make sure to grate / chop your onion into small pieces, because larger pieces of raw onion won't have a chance to fully cook in your cakes.

I opted to make version mentioned in the intro paragraph (curry powder, chopped green onion, grated carrot, mix of dried cranberries and golden raisins because I didn't have currants, and a sprinkle of cotija).

After reading other reviews on the high calorie count of this soup, I made the following adjustments: I reduced the corn to 2 ears, used chopped green onions I had on hand (which reduced initial cooking time) and used unpeeled fingerling potatoes (4) again because I had them on hand, again reducing cooking time.

Ingredients 1 small onion, chopped 5 cloves garlic 1 teaspoon orange zest 1 tablespoon rosemary, chopped 1/4 cup fresh squeezed orange juice 1/4 cup olive oil 2 tablespoons tomato paste (I prefer this one because it is organic and comes in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper

Soup: 1 tablespoon canola oil — left out 1 yellow onion, chopped — no thanks 3 garlic cloves, minced 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon garam masala 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground tumeric — left out because I didn't have any 6 cups low sodium chicken broth 1 15 - ounce can diced tomatoes (I apparently can't read and used a 28 ounce can!)

Not having to chop up onion, garlic, etc. also made this very quick, yet still flavorful because of the mustard and parmesan.

It's a favourite weeknight side around here, mostly because it couldn't be simpler: chop up some potatoes (keep the peels), boil until soft, smush them up with some green onions, sour cream and olive oil, and voila.

I didn't buy the seasoning blend at the store because my family doesn't like most of what was in it but I did get an onion to chop super fine to put in for flavor what seasonings if any should I use to make sure this soup has a good flavor without the seasoning blend?

For the Mango Salsa 1 Mango, peeled, cored, and chopped 1/2 Red Onion, finely diced (about 1/4 cup) 1 Jalapeño, seeded and finely diced 2 Garlic Cloves, minced 1/2 Lime, juiced 1/2 cup Cilantro, coarsely chopped (I omitted because my plant died) Salt and Pepper, to taste

Ingredients 6 pieces bacon, chopped 1 large onion, chopped 2 large carrots, peeled and chopped 5 cloves garlic, minced 2 tablespoons tomato paste (I like this one because it comes in a glass jar) 3 lbs.

1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions, sliced 5 cloves garlic, minced 2 red bell peppers, seeded and sliced into 1 cm wide strips 1 yellow and 1 orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste

Then when afternoon comes and your toddler is screaming because they want to drink from the «blue cup» and your baby is cluster feeding, you will not have to worry about measuring out the ingredients for dinner or chopping the onion and carrot.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

2 stalks celery, chopped 1/2 onion, chopped 2 cloves garlic, minced or pressed 10 ounces firm tofu, drained 1/4 cup walnuts, finely ground 1 1/2 cups cooked brown lentils 1 1/4 cups quick - cooking gluten - free oats 3 tablespoons Bragg's Liquid Aminos 2 tablespoons organic ketchup (avoid Heinz or other big name brands because of high fructose corn syrup and GMOs) 1 tablespoon Dijon mustard 2 teaspoons dried parsley 1/2 teaspoon each thyme, sage, and rosemary Organic Ketchup, to taste

8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces of sundried tomatoes (if dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used dried minced onion 1 clove of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon of dried basil Salt and pepper to taste

The red onions are a bit overpowering, but I omitted the tomatoes (for reason stated above) and the chopped avocado and scallions because I didn't have any on hand.

I typically add chopped root veggies like onions, parsnips, and carrots to my pot roasts when I slow cook them but didn't this time just because I wanted to try the roast by itself.

Ingredients • 1 cup dried lentils (green or brown, not red) • 5 cups vegetable stock or water • 1 teaspoon salt • 1/2 cup olive oil This is what recipe says but I put less — just enough to coat the pan) • 2 cups chopped onion • 3 cloves garlic chopped • 1/4 teaspoon cayenne • 2 bay leaves • 1/2 cup raw bulgur • 1/4 cup chopped fresh parsley • 1 fresh tomato (I usually use a few tomatoes because I LOVE them.)