Cook
diced onion on med - high heat 2 minutes, add diced red pepper, cook about 1 minute more until vegetable are soft.
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow
onion,
diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
The Oh Captain, My Captain is made with their sweet and savory sauce, cheese, pepperoni, spicy sausage, chicken, bell peppers,
diced onions, and mild wing sauce
on a garlic crust.
Sauté the
diced jalapenos and
onion in the bacon grease for about five minutes
on medium - low heat.
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)
1) Peel and cut mango, avocados,
onion and tomatoes into cubes /
dices accordingly 2) Place cubed /
diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil
on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
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)
If you want to enjoy a five - way chili dip (with
onions on top), add a white
onion to the ingredient list and top the cheese layer with
diced onions.
While beans soften, make a sofrito by sauteeing
on medium high heat, in 5 tblsp olive oil, 1 medium
onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely
diced.
Add
diced onion and cook for several, stirring constantly, until
onions translucent and turning golden brown
on edges.
Broiled catfish fillets, lightly seasoned and topped with a mixture of fresh sweet corn,
diced tomato, cilantro and green
onions make a light satisfying dinner that can be
on the table in less than 30 minutes.
While chicken is grilling, prepare gremolata by combining all ingredients
on a cutting board and chopping until salt is incorporated and
onions and rosemary are finely
diced.
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.
Could you maybe add in some
diced onions and maybe spread some salad dressing
on the dough before baking.
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
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.
In a pot
on the stove turn
on the heat to medium and add the
onion, tomato sauce,
diced tomatoes, minced garlic cloves, ginger, curry powder, turmeric, garam masala, paprika, salt and pepper.
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.
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat
on the bone (lamb shoulder blade or arm chops) 1
onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes,
diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
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
1 tablespoon olive oil 1 medium
onion,
diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or
diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes
on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
You assemble the cheese, tomatoes,
diced red
onion, sugar snap pea and basil mixture ahead of time, and when it's dinner time, you boil the pasta, drain it, and toss it right
on top.
Serve the satays with the Peanut - Chile Sauce
on the side and garnished with the
diced cucumbers and
onions.
Season with salt and pepper to taste and serve with the thinly sliced radishes and finely
diced green
onions on top.
* 1 cup
diced tomatoes (canned tomatoes that have been drained work great) * 1 cup finely chopped mango * 1 cup finely chopped red
onion * 1 cup roughly chopped cilantro leaves * 1 Tablespoon fresh lime juice * 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending
on heat preference) * 1/2 teaspoon salt
ingredients STUFFED TURKEY: 1 turkey breast half (skin -
on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4
onion (peeled, 1
diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
Ingredients 1 lb pork tenderloin, dry rubbed, cooked, sliced
on the diagonal (see recipe below) Chopped lettuce
Diced tomatoes
Diced onions Shredded cheddar cheese Barbeque sauce Ranch dressing Flour tortillas, warmed
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow
onion (peeled, finely
diced) 1 carrot (peeled, finely
diced) 1 rib celery (peeled, finely
diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (sliced thinly
on a bias) Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow
onion,
diced 1 red bell pepper,
diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish
onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large
dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced
on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red
onion,
diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Ingredients Oil 8 skin -
on, bone - in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3 small carrots, finely
diced 2 stalks celery, finely
diced 1 red pepper,
diced 1 green pepper,
diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost
on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
Heat a large saute pan
on medium - low, add olive oil,
onions,
diced bell pepper, garlic and cook for about 5 - 7 minutes until soft.
ingredients BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium
dice) 1/4 cup olive oil (divided) 1 cup
onions (peeled, finely
diced) 1/2 cup celery (finely
diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved
on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno
diced (seeded or not depending
on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring
onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)
In a very large pot, combine the coconut oil and the
diced onion and cook
on medium heat for 5 - 7 minutes until the
onions just start to brown.
for serving: corn tortillas, warmed (I melted the cheese
on them while I warmed them in a hot skillet) romaine or iceberg lettuce, shredded white
onion,
diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro, chopped lime wedges
For Creamy Tomato Soup: 2 tbsp olive oil 1/2
onion, finely
diced (I used some red, and some white because that is all I had
on hand) 1 carrot, washed, skin
on and finely
diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Serve with shredded lettuce,
diced tomatoes,
onions, olives, cheese and sour cream
on browned shells
1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell pepper halves face down
on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell peppers are cooking,
dice onion, and chop spring
onions and stir fry them in a pan, until
onions turn soft and slightly caramelized 5) Add in minced beef to the
onions, and using a wooden spoon, move beef around until browned and cook.
I
diced up
onion, bell pepper, and eggplant because I was trying hard to imagine myself eating these baked eggs
on a balcony overlooking Positano (a girl can dream, yes?)
6) Spread the flaxseed wraps with the cream cheese, then pile
on diced tomatoes, corn,
onions, shredded chicken breast and sliced avocados.
1 to 2 tablespoons sesame oil + more if needed based
on taste 1/2 small to medium sized red
onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green
onions,
diced for garnish
1 large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow
onion, chopped 1 can
diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have
on hand — I used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp cheddar
Instructions: 1) Heat up some EVOO in a pan
on medium - high heat and throw in the
diced onions, minced garlic and ground beef.
Next, place 1 cup uncooked quinoa
on the bottom of the casserole dish and layer with
diced onion and red pepper
on top.
Simply grate one medium zucchini and sauté it
on the stove top with
diced onion and garlic.
Serve pork
on charred corn tortillas with chopped cilantro, raw
onion, salsa, cotija,
diced pineapple, avocado, and lime wedges.
In a skillet, heat one teaspoon of olive oil
on medium, and then add the
diced onions, celery, garlic and mushrooms.
Place
diced sweet potatoes, squash and
onions on a baking tray.