Cook diced onion, diced bell pepper, and pork in a large skillet over medium - high heat, stirring often for 8 - 10 minutes or until meat crumbles and is fully cooked.
In a large saute pan,
cook the diced onion in 2 Tbsp olive oil, for 5 - 8 minutes or until translucent.
Cook diced onion on med - high heat 2 minutes, add diced red pepper, cook about 1 minute more until vegetable are soft.
Make sure to use
the cooked diced onion with cilantro as a garnish.
Heat oil in a pan over medium heat and
cook the diced onions, mushrooms and jalapeno.
Not exact matches
2 pounds lean pork,
diced 1/4 cup butter 1 cup chopped cabbage 2
onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup
cooked navy beans
4 tomatoes, roasted and peeled and chopped 1 cup chopped
onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce,
diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups
cooked, shredded crab 1/2 cup minced
onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
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)
It easy to prep the night before (or even in the morning as your coffee brews) because you just have to brown up a little ground beef and
onion and toss it into the slow
cooker with a
diced pepper, a can of tomato sauce and three spices (how's that for keeping things simple?
Easy Slow
Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Cooker Bean Soup Print Prep time 5 mins
Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Onion,
diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can
Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic,
onion, mustard, hot sauce, and spices to the slow co
onion, mustard, hot sauce, and spices to the slow
cookercooker.
Filling: 4 cups
diced cooked turkey 3 cups turkey gravy (thin with broth or water if needed) 1 cup additional
diced cooked vegetables (such as carrots,
onions, fennel, green beans, peas or celery)
* 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
Recipe and photo by Emma Frisch Prep Time: about 10 minutes
Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow
onion — 1 cup,
diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]
Once you have all your wraps
cooked, fill them with your favorite ingredients, I like to add hummus, smoked salmon, Greek yogurt,
diced onions and tomatoes and fresh spinach
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
While that
cooks,
dice the pepper and
onion and toss them in a large frying pan,
cooking over medium heat for 5 minutes.
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.
A few hours before
cooking, combine the cubed chicken,
diced red
onion, 1/2 c. of the sauce, and pepper.
11/2 cups quinoa (rinsed, toasted and
cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green
onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots
diced 1/3 cup raisins or cranberries 1/2 tsp salt
While the squash is roasting you'll
cook the chicken (I give you instructions for both Instant Pot and stovetop so you've got options) and
dice up the celery, green
onions and red pepper.
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins
Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2
Onion,
diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.
Add
onion, red bell pepper, cannellini beans,
diced tomatoes, corn, cumin, cayenne and salt to slow
cooker.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese
cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon
onion powder or 1/4 cup
onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh,
diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and
diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
3 tablespoons olive oil 1/4 cup flour 1 medium sized
onion,
diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers,
diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups
cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup
cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped
onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound
cooked ham, cut into 1 / 8 - inch
dice 3 to 4 tablespoons Sherry vinegar
Then add chopped
onion and red bell peppers, cannellini beans,
diced tomatoes, corn, cumin, a little bit of cayenne and salt to the slow
cooker.
4 tablespoons butter 1 cup
diced carrots 1 cup
diced red
onion 1/2 lb frozen peas, thawed 8 ounces
diced ham 4 cups
cooked long grain rice 4 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon freshly grated ginger 2 large eggs 4 green
onions, chopped
4 tablespoons butter 1 cup
diced carrots 1 cup
diced red
onion 4 cups
cooked long grain rice 1 1/2 teaspoons matcha 2 large eggs 1/2 cup baby tomatoes, chopped 4 green
onions, chopped
This week I decided to use my random leftover items —
cooked rice,
diced red
onion, and
diced ham — and created a Ham Fried Rice.
Add
diced onion and
cook for several, stirring constantly, until
onions translucent and turning golden brown on edges.
Optional: cherry tomatoes, seeded and quartered;
diced avocado; sliced green
onions,
cooked chicken
1 lb, curly, mini lasagna noodles,
cooked according to package directions 1 lb ground beef 1 clove garlic, minced 1/2
onion,
diced 1 quart store - bought or homemade marinara sauce 2 c cottage cheese 2 c sour cream 1 tsp dried italian seasoning 2 c shredded mozzarella cheese
I saute a
diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup
diced ham, & the greens and
cook it slow in the oven and eat it over rice, for two days.
4 cups
cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely
diced red
onion Equal amount
diced red bell pepper 1 finely
diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated Pepper Jack cheese 2 tablespoons butter Salt Pepper
Heat your olive oil in a medium skillet over medium heat; once heated toss in your
diced onion and
cook for 3 minutes.
1 baked ham bone with some meat attached 4 cups vegetable stock 4 cups water 1
onion or 1 leeks,
diced 1 large carrot,
diced 3 stalks celery with leaves,
diced 2 cups
cooked cauliflower 2 cups
cooked green beans Salt and pepper, to taste
for casserole: 1 tbsp olive oil 1 medium
onion, chopped 2 garlic cloves, minced 1/2 tsp
onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled,
diced finely 3/4 cup
cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown
onion, finely
diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and
diced 1 cup
diced carrot 2 cups bite - sized cauliflower florets 3 cups
cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black pepper
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g
diced chorizo 1/2 large
onion, thinly sliced in half - moons 2 garlic cloves, minced 200g
cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
1 8 - ounce package of cream cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 1/2 cups shredded Swiss cheese, divided 8 strips of bacon,
cooked and chopped into small pieces OR 1/2 cup bacon bits (in original recipe) 1/4 cup
onion,
diced (not in original) Salt and pepper to taste
So, this is what I made for my breakfast: 1 cup
cooked quinoa sugar snap peas red
onion,
diced 1 egg, which I «fried» in Pam
cooking spray...
- Next, add in the
diced onion and red bell peppers, and saute those together with the ground beef for about 3 - 4 minutes; add in the garlic and stir to incorporate, and once that becomes aromatic, add in the tomato paste and stir, and
cook the mixture for a minute or two.
I added about 4 cloves of minced garlic & half a
diced onion... my breasts weren't frozen so I only
cooked on low for about 4 hours.
Add finely
diced carrot and mushrooms to the
onion and garlic mixture and sauté gently until the carrot becomes
cooked and mushrooms brown and become dry (all their liquid
cooks out).
Add in
diced onion and
cook for 2 minutes.
Add 2 more tablespoons coconut oil, cauliflower florets and
diced onion and
cook until lightly browned.
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially
cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small
onion,
diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
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
When the egg starts
cooking I add few chopped
onions, tomatoes (very few or it can get watery),
diced green chillies and cilantro before sticking the roti on top.
2 cups (300 g)
cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow
onion, finely
diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower