My dietician (part of Sue Shepherd's group) suggested cooking something with
chunks of onion and then pulling the onion out before eating as a way of testing onion tolerance.
Skewer the chicken onto skewers, alternating the chicken with
chunks of onion and Glorys tomatoes.
- I left some larger
chunks of onion and sage in my dip.
Halloumi, with its salty flavor and squeaky bite, was a good match for
chunks of onion, zucchini, yellow squash and red pepper.
The Picante sauce already has nice
chunks of onions and peppers, so I didn't need to add anything else.
I actually ran the sauce through the blender just before the simmering stage to remove
all chunks of onions (I like a smooth sauce).
Then, stuff the chicken with a 2» chunk of orange, 1/4 of a small lemon, one 2»
chunk of onion, a mint sprig, rosemary sprig, and garlic cloves.
Not exact matches
You can also vary it by adding 1/2 small
onion, and a
chunk of celery or cucumber to the mix.
It's made up
of of baked corn with tender little
chunks of sweet potatoes, chopped chives, red
onion and cumin, so it's full
of flavour and texture.
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)
About 5 minutes
of effort: I chopped all the vegetables (including the ginger) into big
chunks, sauteed
onions and garlic, added everything else (including still - frozen chicken broth).
1 / 2T Oil 1 Medium
onion, diced 1 Large clove
of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit
of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can
of chopped tomatoes 1 1/2 C Cubed squash (I prefer large
chunks) 1 Large carrot, chopped into large
chunks 2 Medium courgettes, chopped into large
chunks 1 / 2C Dried fruit (I used a mixture
of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve
Kabobs: Place similar sized
chunks of fresh produce such as bell peppers,
onions, cherry / grape tomatoes, button mushrooms and / or zucchini on skewers and grill directly on grates until they reach desired texture, about 3 to 5 minutes.
The original recipe was full
of things I don't even eat anymore —
chunks of garlic and
onions — because my FODMAP sensitive stomach just can't handle it on a regular basis.
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.
Ingredients: 2 T olive oil / 1 large
onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or
chunks / 8 wedges
of preserved lemon, all pulp removed, cut into thin slices.
Chunks of juicy watermelon, fresh mint, sweet
onion and crumbled feta cheese combine to create a refreshing, summer salad with a unique blend
of contrasting flavors.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small
onion, finely chopped 3 cloves garlic, minced 1 inch
chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
All the goodness
of crunchy chile peppers, crisp
onions, and
chunks of ripe, red tomatoes without the extra heat.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red
onion for sauce 1 orange (or tangerine) peeled /
chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup dry white wine A dash
of your favorite hot sauce
The tortillas are topped with creamy
chunks of avocado and fresh, crunchy slithers
of pickled red
onion with a fresh and zesty lime and cumin coleslaw.
Sutamina Nattō 1/3 cup
of sashimi grade tuna, cut into
chunks 1 packet
of natto, store - bought 3 okra pods, sliced and boiled for about 30 seconds 2 stalks fresh green
onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small pieces
of nori seaweed wasabi soy sauce to taste
Lay 6 Italian sausage links on top and add
chunks of peppers
onions and potatoes.
Next grate 2 medium carrots, 1/2 a large courgette or 1 small one and a 2 ″
chunk of sweet potato and saute with the
onions and garlic for a few minutes without browning.
There will be
chunks of celery and
onion, so if you prefer a more uniform «salad,» make sure you chop them finely before adding them to the blender.
Just use some smashed garlic, the ends
of your
onion, ends
of the carrot, smashed and then cut into 1/2 inch
chunks of lemongrass, the anise, the skin
of your ginger, lime leaf is great if you have it, and a dash
of soy sauce, the stems and some mushrooms too
of course!
This rich and flavorful chicken bone broth can be sipped as is, made into a traditional chicken noodle or chicken and rice soup, a heartier chicken soup loaded with vegetables or a Mexican version filled with small
chunks of sweet corn cobs, cilantro,
onion, peppers, tomatoes and topped with
chunks of avocado.
1 c celery, diced 1 c carrots, diced 1 large yellow
onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch
chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
Loaded with big
chunks of ham, potatoes, and topped with lots
of cheese, bacon and
onions, this comfort food is a great for anyone who loves a hearty, delicious bowl
of soup!
-- Lay the chicken on a bed
of large
chunks of sliced
onion, this raises it just slightly so the air can circulate underneath and the skin doesn't stick to the bottom.
It cools down the Frank's sauce just enough and the
chunks of garlic, sliced red
onions and cilantro all added great flavor throughout.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2
onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut into large
chunks handful
of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
I pressure cook the pork (I use larger
chunks) with half an
onion, a tsp
of cumin, salt and pepper.
Lay the
onion chunks on the bottom
of the slow cooker.
Enjoy the satisfying crunch
of ripe chile peppers, crisp
onions, and
chunks of ripe, red tomatoes in every refreshing scoop.
Chunks of pineapple, cherry tomatoes, and red
onion add extra flavor, color, and texture.
3 gallons
of water 3 cups table salt 5 peaches — sliced into bite size
chunks 2 cans
of cola 1/2 large
onion — coarse chopped (you could use more here, it was just what I had left over in the fridge) 18 cloves
of garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup
With
chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili,
onion, garlic, jalapeños, tomatoes, and lime juice.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red
onion, cut in to
chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch
of sea salt and black pepper
lamb or pork tenderloin, cut into
chunks peppers,
onions, or any other vegetables you would like, cut into
chunks Juice
of 1 - 2 lemons 1/4 cup olive oil 2 tablespoons red wine vinegar 3 cloves garlic, smashed 1 Tbsp.
With grilled shrimp,
chunks of mango, sliced grape tomatoes, chopped red
onions and a delicious dose
of garlic, the recipe comes together in just 25 minutes.
Cut the pork shoulder into large
chunks and then add it to the slow cooker on top
of the
onion and garlic.
Ingredients: 1/2 lb reconstituted, poached salt cod broken into small pieces / 2 medium potatoes, peeled and cut into large
chunks / 1
onion, finely chopped / 2 garlic cloves, finely minced / 1 handful each
of cilantro and chives, finely chopped / 2 large eggs / salt & pepper, to taste / vegetable oil for frying.
This recipe uses lots
of vegetables (
onion, carrot, celery), chicken breast
chunks, and whole wheat orzo.
1 tablespoon olive oil 1 small
onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch
chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
Ingredients: About a lb, give or take,
of salmon or any other fish you might have, in
chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1
onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash
of Worcestershire sauce (optional) / Salt & pepper to taste.
You'll spread a bit
of pizza sauce (we use Trader Joe's) on either homemade or store - bought pizza crust (par - baked, typically), and top it with steak,
onions, and
chunks of bell pepper.
No matter how you spell it — shisk kabob or sis kebabi — this robust specialty features skewered
chunks of meat and
onions marinated in oil and spices and then grilled over an open flame.
They are made with triangles
of puff pastry that are wrapped around a savory filling
of spicy Italian sausage, small
chunks of potato, and
onions.
cans
of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced
onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves
of lettuce 8 slices
of cucumber 4 slices
of a cheese
of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...