Not exact matches
I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned,
then top with some flaked tuna in a wasabi dressing with capers and fine
dices of
onion and celery.
You can reduce the «bite» by soaking your
diced or sliced
onions in cold water for 30 minutes,
then draining them before using.
* 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
Dice the
onion and fry in a large saucepan,
then crush the garlic and also add to the pan.
The tacos are
then topped with a tangy cilantro - lime sauce,
diced onion, and fresh cilantro.
We did the carrots, peas,
onion, and
then added in leftover chicken from making broth, and
diced zucchini.
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.
1
onion, fine
diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and
then finely ground enough water or stock to cover rice vinegar to serve
I think next time I'll up the finely
diced carrots and
onions, and
then instead of pearl
onions I'll throw some sliced
onions in early on, as I think I'll prefer the texture.
For Mason Jar Salad, put the dressing on the bottom,
then layer with
diced cheese,
onion, olives, peppers, tomatoes and top with the cucumbers.
Return the steak to the pan,
then add the
diced tomatoes and green
onions in an even layer.
Then top with a dollop of low - fat sour cream, some
diced tomatoes and green
onions and a pinch of crumbled bacon.
half and half, extra melt, melt them together and burr - mix them til smooth,
then toss in
diced onion, cumin, pickled jalapeno, and a very small shot of cayenne... whip it together and portion it out.
If you are really looking for a treat, pop the egg yolks straight from the oven and let them ooze over the rest of the skillet —
then add a few
diced green
onions and some creamy, sliced avocado — oh BOY!
and simmered them with the
diced sweet potato, a clove of garlic and the chard stems for about 10 minutes,
then added the chard greens and caramelized
onions and simmered for 10 minutes further before adding the spinach in the last five minutes or so.
Season to taste with salt and pepper,
then top liberally with
diced onion, chopped cilantro and sauce or salsa of your choice.
Dice onion and garlic
then get to cooking!
Next up comes a rainbow of vegetables including bell peppers, zucchini, and red
onion, which get
diced and
then grilled.
I
diced them all small with some
onions and garlic, broth and whole peeled tomatoes plus some herbs
then added some beans.
You saute thinly sliced potatoes in olive oil for 10 + min, add
diced spring
onions and some fresh rosemary, s & p, saute some more and
then add a bunch of eggs, cook til firm and
then broil to finish.
For the enchilada sauce — toast two dried chiles (I used New Mexico chiles) in a skillet and
then Vitamix it with a can of fire roasted
diced tomatoes — in the same skillet, saute a
diced onion & some garlic in EVOO until well softened,
then toss into the Vitamix with the tomato mixture.
And
then top with some freshly
diced cilantro or green
onions!
While the potatoes are boiling, hard - boil two eggs
then dice the celery and
onions.
4 large carrots 1/2 finely
diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots
then scrub the carrots (peel if not organic).
I
then served them with sauted
onions and
diced polish kielbasa.
Ingredients 2 tablespoons olive oil 1
onion 4 cloves garlic,
diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot,
diced 4 oz white mushrooms, cut in half and
then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of
diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
6) Spread the flaxseed wraps with the cream cheese,
then pile on
diced tomatoes, corn,
onions, shredded chicken breast and sliced avocados.
Dice tomatoes and
then scatter over the rice, along with the
onions, pumpkin seeds, sultanas, apricot pieces, spring
onions, and fresh herbs.
I like this lentil salad best when the
diced carrots,
onions and fennel are sautéed in olive oil until just - tender,
then mixed into the warm lentils along with the vinaigrette.
Peel and thinly slice the
onion,
then dice the bacon.
Gently fry the
diced onion in oil until clear
then add the meat, breaking it up into tiny pieces as it cooks and browns.
In a skillet, heat one teaspoon of olive oil on medium, and
then add the
diced onions, celery, garlic and mushrooms.
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour,
then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely
dice 1/2 of an
onion and add them to the batter,
then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow
onion, finely
diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and
then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
2 teaspoons extra-virgin olive oil 1 medium red
onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise
then sliced 1 red bell pepper,
diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black pepper to taste
Once the oil get's hot add the garlic and mix with the oil,
then add the
diced onions and cook for about 3 minutes,
then add the chunks of pumpkin into the pan and cook for about 20 minutes, stirring occasionally
Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the
diced onions and minced garlic to the pan and cook for about 3 minutes,
then add 1 tablespoon of all - purpose flour and mix until well mixed,
then add 1/2 cup of low - fat organic milk and continue to mix
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely
dice 1/2 of an
onion,
then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the
diced onions, cook for about 3 minutes,
then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
You can vary this by sautéing
onions, mushrooms,
diced red bell peppers or other vegetables first,
then adding the other ingredients.
Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe),
then deseed it using a spoon, using a potato peeler peel off all the skin from the pumpkin, making sure to also remove the white parts left behind by the skin, cut the pumpkin into small chunks that are about 1/2 inch by 1/2 inch in size, also finely mince 2 cloves of garlic and finely
dice 1/2 of an
onion
Combine the shredded sprouts, toasted pine nuts,
diced orange, sliced red
onion —
then toss with dijon vinaigrette * & lay hard boil eggs on top.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch
dice I
onion, cut in half lengthwise
then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.
Finely mince 1 clove of garlic, finely
dice 1/2
onion, finely
dice 5 sundried tomatoes and add to the bowl,
then add 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme and mix everything together until well mixed
While everything is cooking, finely shred the cabbage and
dice the red
onion, and
then combine all of the dressing ingredients in a jar with a lid, and shake to mix well.
Add 1/4 cup of the dressing at the bottom, followed by 1 cup of shredded cabbage, a scant 1/4 cup of
diced red
onion, 1/2 cup cooked quinoa, a scant cup of roasted squash cubes, 1/2 cup of white beans, and
then fill the rest of the jar with mixed greens.
I
diced and sautéed half an
onion first and
then added the sauce, lentils and about half the water.
Then add
diced onion,
diced kale, and minced garlic.
While the quinoa is cooking, chop up the tomatoes, pepper and red
onion into a fine
dice,
then mix with the quinoa.
Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was chicken breasts), sauté the aromatics (things like
onions and garlic), including any herbs or spices, pour in the liquid (chicken broth and
diced tomatoes for this soup), simmer,
then add in any vegetables and extras (such as tortellini) that need a smaller amount of cooking time.
Add 4 ounces of cream cheese into a bowl,
dice 4 ounces of smoked salmon, which is about 2 slices (the easiest way to
dice up smoked salmon is to roll up each slice like a cigar, cut it right down the middle and
then thinly slice it),
then add the
diced smoked salmon to the bowl with the cream cheese, next add 1/2 teaspoon of dried dill, 1/2 teaspoon of
onion powder, season with freshly cracked black pepper and mix everything together until well mixed, cover with seran wrap and add to the fridge for at least 15 minutes