Not exact matches
Take the list of ingredients
for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red
onion, two
cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
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 garnish
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
Garlic
Onion Veggie Dip (Dairy - Free, Gluten - Free, Vegan)(Makes about three
cups, which is plenty
for a crowd, and is best served with fresh veggies or your favorite type of chip.)
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow
onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1
cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
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
Raw
Onion Bread 1/2 lb yellow
onions — sliced 1
cup raw sunflower seeds — soaked
for 1 hour 1/4
cup nama shoyu 1/4
cup olive oil 1
cup flax seeds — ground in a coffee grinder
For the warm salsa topping: put the tomatoes, 1
cup chopped
onion, chicken broth, water, chipotle chiles, salt, and pepper in a small saucepan.
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)
How many
cups of
onions do you think your 2
onions yield, I have trouble figuring that out when a recipe calls
for 2
onions, I don't want to add too much
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)
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil
for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large
onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2
cups warm vegetable broth 2
cups unsweetened warm soy or almond milk
for the flatbread toppings: 4 Roma tomatoes, sliced into coins 1/2 green pepper, sliced 2 green
onions, sliced 1/2
cup black beans, drained and rinsed 1 jalapeno pepper, diced 2 Tbs.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon
onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2
onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4 slices provolone cheese
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small
onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more
for on top] 2 tbsp • heavy cream 1 tbsp • butter [
for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
for the lentils: a few tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2
onion, diced 2 - 3 cloves of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two) of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)
1
cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green
onions and chile flakes
for sprinkling
* 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
Ingredients
for broth: 1 uncooked whole turkey leg or large turkey thigh / 4
cups chicken or turkey broth plus a
cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large
onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
Combine the apple,
onion, cinnamon stick and 1
cup of water in a microwave safe dish and microwave on high
for 5 minutes.
For the Caramelized
Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet
onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4
cup mayonnaise salt and pepper to taste
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.
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
Soak the
onions in 2
cups hot water
for 4 minutes.
Transfer half of the
onion, carrot and celery mixture to a Magic Bullet
cup, let cool
for about 5 minutes to room temperature, and add 1/4
cup tomatoes and blend.
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!)
FOR THE AROMATICS 1 red apple, sliced 1/2
onion, sliced 1 cinnamon stick 1
cup water 4 rosemary sprigs 6 sage leaves Canola oil
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:
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
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
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
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.
For Broccoli Cheese
cups: place equal amounts of broccoli and red
onion in 4
cups and top with shredded cheese.
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 cream
This chili recipe calls
for 3
cups of finely diced
onions.
I followed the recipe to a «T», but skimped on the
onion by about a 1/4
cup (the remnant hunk I had in the fridge only went so far), and omitted the ham (didn't miss it all, though I might experiment with some crisped and crumbled prosciutto when I reheat
for dinner).
To prepare the orange dye: Collect skins from 2 - 3 pounds of
onions (when you buy
onions in bulk, grab some extra skins from the bin when nobody is looking Roughly add 1
cup water per 1
cup onions skins, and boil
for 1 hour.
Lentil and Rice Stir - Fry with Mushrooms and Caramelized
Onions: Substitute 1
cup cooked brown rice
for 1
cup of the lentils; add more water if needed to keep the mixture moist as it cooks.
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
1 Sweet
Onion - Diced Oil
for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree — Use the tube and save the rest 1/2
Cup wine — Optional 1/2
Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
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
sausage, ham, etc)-- 1/2
cup onions — diced — 3
cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper
for each layer of hash browns)
1 pound dried black beans 8
cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2
cups chopped
onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil
for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro
for garnish Salt & pepper to taste 1/2 tsp baking soda
Recipe
for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4
cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese
for serving
* 6 medium
onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4
cup finely chopped red pepper * 1
cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2
cups water * 2 heaping tablespoons tomato paste * 1/4
cup raisins * 1/4
cup chopped cilantro (or more to taste), plus more
for garnish * 1 teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
ground beef or turkey 1 yellow
onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole
for serving