Sentences with phrase «cup diced red onion»

3 tbsp wine vinegar 2 tbsp fresh oregano, or 1/2 tsp dried 2 tbsp extra-virgin olive oil 4 cloves garlic, smashed 1/2 tsp each salt and fresh ground black pepper 1 lb package of extra firm tofu 2 cups cherry tomatoes, quartered 1/3 cup diced red onion 2 tbsp fresh basil, chopped 8 olives, halved and pitted 1 tbsp wine vinegar 1 tbsp exrra - virgin olive oil 1/4 tsp each salt and fresh ground black pepper

2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.

2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.

crostini: 2 Baguettes, cut crosswise on a diagonal 3 tablespoons Olive Oil 2 large cloves of Garlic, peeled topping: 1 16 ounce can Cannellini Beans, drained and rinsed 2 cups diced Cherry Tomatoes 1/3 cup diced Red Onion 6 leaves Basil, cut into thin strips 2 tablespoons Olive Oil 1/4 cup Balsamic Vinegar 1/2 teaspoon Sea Salt fresh ground Black Pepper to taste

One 15 - ounce can of pinto or kidney beans (drained and rinsed) 1 medium cucumber (peeled, seeded, and diced) 1 medium fresh tomato (halved, seeded, and diced) 1/4 cup diced red onion 2 tablespoons fresh basil chiffonade 1/4 cup bottled nonfat Italian salad dressing Salt and pepper, to taste Combine all the ingredients in a large bowl and stir to blend.

1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves garlic, crushed 2 tablespoons pickle juice from sugar - free bread and butter pickles 1 teaspoon salt or vege sal Tabasco sauce to taste — a few dashes 1/4 cup diced red onion 1 small green bell pepper, diced 2 celery ribs, diced 1/4 cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs

1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper flakes 1 15 - ounce can of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish

apple cider vinegar 1/2 cup diced red onion 1/4 tsp.

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

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

Not exact matches

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)

Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed

* 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

vegetable oil 1 large white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with juice 1/2 tsp.

8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice

Ingredients: Olive oil, 500 grams beef, cubed, 1 onion, diced, 3 cloves garlic, minced, Salt and pepper, 1/2 cup red wine, 2...

3 - 4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds

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

ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain

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.

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crRed Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crred bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

boneless / skinless chicken breast, sliced Canola or vegetable oil 1/2 medium onion, diced 1 red bell pepper, cut into strips 3 cloves garlic, minced 1/2 cup chopped pineapple *

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.

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

Osso Bucco and Five Cheese Lasagne Print Email Serves 8 - 10 Time 4 hours Ingredients 2 carrots, diced 2 brown onions, diced 2 sticks celery, diced 4 cloves garlic, diced 2 bay leaves 2 tbsp extra virgin olive oil 4 pieces osso bucco 1 cup basil leaves 1 cup red wine 4 x...

2 tablespoons olive oil 1 pound lean ground beef 1 red pepper, diced 3 celery ribs, diced 1 yellow onion, diced 1/2 jalapeno with seeds, diced 1/4 cup red wine 1 15 oz.

2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1 jalapeno, diced 4 green onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.

8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard

8 large soft flour tortillas 1 large / 400g ripe avocado (peeled, pitted and cubed) 1/2 cup diced finely red onion hot sauce (I used Tabasco) to taste sea salt to taste

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

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

Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves

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

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

1 head of broccoli cut into small florets 1 head of cauliflower cut into small florets 1 small red onion finely diced 1 cup of dried raisins 1 cup of sunflower seeds 1 cup of real bacon bits

2 Tablespoons olive oil 3 cloves of garlic, minced 1 medium onion, thinly sliced 2 green bell peppers, medium diced pinch of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced) 1/2 of a 15 oz can of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4 cup

1 small onion, diced 2 cloves garlic, minced 2 bell peppers, diced (I used a red and a yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.

Nectarine Avocado Salsa Ingredients: • 2 cups finely diced nectarines (2 to 3) • 1/2 cup chopped red bell pepper • 1/4 cup minced red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado, diced

For the Tomato Parsley Salad: 2 cups diced tomatoes 1/3 cup finely chopped parsley 1 cup finely sliced green onion 2 tablespoons red wine vinegar Several dashes fresh black pepper Dash salt

2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1 clove garlic, crushed 1 teaspoon ground turmeric Pinch of ground cinnamon

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper

12 medium white potatoes (skin on) 1 cup smoked tofu, cubed 1 red bell pepper, diced 2 spring onions, thinly sliced 1/4 cup fresh parsley 1/4 cup rucola 1/4 cup capers 3/4 cup soy yogurt 1/4 cup mustard 1 TS apple cider vinegar freshly ground pepper

• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish

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...

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

Chop celery, onion, red pepper and jalepno to a fine dice (should be approx 1 cup chopped vegetables total).

2 tbsp olive oil 1 medium yellow onion, diced 1 red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin

* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2 teaspoon Dry Mustard (I used a tablespoon of prepared Yellow Mustard) * pinch of Salt * 1/2 cup Extra Light Olive Oil