Not exact matches
In a frying pan, heat 1/3
cup olive oil and saute the
onions over moderate heat until they begin to turn golden, about 5 minutes.
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
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
Buckwheat has always been my favourite but most often
in a simple combination with fried
onions and a
cup of sour milk aka zsiadle mleko.
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
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1
cup minced
onion 1 tablespoon thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4
cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut
in quarters (leave skin on)
For the warm salsa topping: put the tomatoes, 1
cup chopped
onion, chicken broth, water, chipotle chiles, salt, and pepper
in a small saucepan.
Sauté the
onion and garlic
in the oil until they are soft.Place all the ingredients, and the 1
cup of water,
in a blender or food processor and puree until smooth.
Take chana sattu
in a bowl and add fried
onion, green chilies, roasted cumin powder, salt, 2 tsp oil, lemon juice and 1/2
cup water and mix well.
The second time I used 1/2
cup of GOOD wine and really let it reduce, 1/2 TB of lemon juice, 1/2 an
onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted
in the hollow of the squash as it baked).
Once grits are ready, remove from heat and stir
in gouda, garlic powder, pepper, green
onion and 3/4
cup Cheddar until melted.
To do this dump chicken gravy mix, a can of cream of chicken soup, minced
onion flakes, garlic powder, two
cups water, salt and pepper
in the bowl of your slow cooker.
1/2
cup onion chopped 1/4
cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2
cups Water 2 pounds ground meat (lean) 1/2
cup onion chopped Salt, pepper, and parsley to taste 4
cups cheddar cheese, shredded 1 dozen fresh corn tortillas
In a small saucepan, sauté onion and garlic in olive oil until clear and tende
In a small saucepan, sauté
onion and garlic
in olive oil until clear and tende
in olive oil until clear and tender.
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green
onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2
cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up
in the Nutribullet).
Combine tomatoes,
onion, garlic, curry powder, and remaining 3/4
cup broth
in bowl.
2 teaspoons olive oil 1 small
onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1
cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6
cups vegetable broth 1/2 teaspoon salt 1
cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1
cup frozen peas
In a large mixing bowl, combine half of the diced
onion (1 1/4
cups), egg, flour, salt, and baking powder, and mix with a rubber spatula just to combine.
* 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.
Add
in the flesh from the 2 avocados, 1/2 red
onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4
cup chopped cilantro, the juice from 1 lime, and 1 teaspoon of salt.
In a small bowl, combine 1
cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic powder and
onion powder, and a teaspoon of lemon juice.
Combine the apple,
onion, cinnamon stick and 1
cup of water
in a microwave safe dish and microwave on high for 5 minutes.
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.
Soak the
onions in 2
cups hot water for 4 minutes.
Pear Ginger Chutney: Put these ingredients
in a saucepan: one small chopped
onion / 1/2 — 1
cup brown sugar / 1
cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1
cup raisins / 2 teaspoons salt / 6 — 7
cups of pear, cored and chopped.
1 medium - size spaghetti squash, cut
in half lengthwise 1/2 medium
onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2
cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1
cup)
Ingredients Lemon garlic aioli -1 / 2
cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red
onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3
cup of brown sugar
in the large bowl.
Make the sauce by whisking 1/4
cup olive oil, minced cucumber, dill, green
onion, and 1/2 tsp of sea salt together
in a bowl.
Pickle the
Onion: In a medium pan (nonstick, if you have one), combine the sugar, vinegar, onion and 1/4 cup of water; season with salt and pe
Onion:
In a medium pan (nonstick, if you have one), combine the sugar, vinegar,
onion and 1/4 cup of water; season with salt and pe
onion and 1/4
cup of water; season with salt and pepper.
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
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
Combine asparagus spears, chopped
onion and 1/2
cup of the chicken broth
in a soup pot.
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
ground pork 1 tbsp hot bean paste (found
in Asian grocery stores) 1 stalk green
onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy sauce 3/4
cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water
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
I sauteed a bit of red
onion, garlic, bok choy and mushroom
in a skillet then transfered the veggies into a pot with 1/2
cup uncooked quinoa, 1/2
cup cooked chickpeas, 1
cup vegetable stock and some spices (basil, anise seed, cayenne pepper, S&P).
Meanwhile, combine the remaining 1/4
cup parsley, 1/4
cup Parmesan, 1/2 teaspoon Italian seasoning,
onion powder, 1/4 teaspoon salt and pepper
in a medium bowl.
For Broccoli Cheese
cups: place equal amounts of broccoli and red
onion in 4
cups and top with shredded cheese.
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 make the salad add 2
cups of bagged spinach into a shallow bowl, thinly slice 1 small red
onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss
in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle
in the honey mustard vinaigrette
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.
In a pan boil the Mutton, with 2
cups of water, cloves of garlic, ginger, salt,
onions, cumin, cardamoms, green chillies, whole black pepper, cloves and sticks of cinnamon, till the meat is tender.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut
in half 1 tbsp balsamic vinegar 2 small
onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
Place the following ingredients
in a blender: pine nuts, basil leaves, parmesan cheese, olive oil, cooked pea tendrils, 1/3
cup pasta water, salt, pepper, and optional cooked
onion and garlic.
1 small red or yellow
onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped
in half 1/2
cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
olive oil 4 bone -
in chicken thighs, skins removed 1 small
onion, diced 2 cloves garlic, minced 1 chipotle
in adobo, minced 3/4
cup chicken broth (I actually believe I used a
cup and it was a little too much, so maybe somewhere
in between...) 1 (14 oz.)
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
* Optional Add -
ins: Just like the beans, this a blank canvas that's great by itself but also with some additions, try about a
cup of sharp cheddar, a minced jalapeno, some green
onions, or some chorizo.
Then changed it up: 1)
in ham
cup, add sprinkle of the green chopped
onions in middle.