In a large pan, drizzle olive oil and sauté
diced onion over medium high heat until tender.
Not exact matches
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
While that cooks,
dice the pepper and
onion and toss them in a large frying pan, cooking
over medium heat for 5 minutes.
Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar
over the sauce and top with the mushroom and ground beef mixture, 1 plum tomato (seeded and
diced), and 1/2 of a small red
onion (thinly sliced).
Add in the
diced onions and sauté them for about a minute
over a medium - high heat.
I saute a
diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup
diced ham, & the greens and cook it slow in the oven and eat it
over rice, for two days.
Heat your olive oil in a medium skillet
over medium heat; once heated toss in your
diced onion and cook for 3 minutes.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g
diced chorizo 1/2 large
onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan
over high heat.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely
diced 1/2
onion, finely
diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan
over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
To finish, throw in the olives and finely
dice the red
onion — or use a mandolin — and scatter
over the pearl barley mix.
And finally, we'll add in the green
onions and
diced eggs (for the
diced eggs, you can just fry 2 beaten eggs
over low heat until completely cooked through).
Add the olive oil,
diced onions and kale to a skillet
over medium high heat, season with 1/2 teaspoon of the salt and cook until the
onions begin to brown and the kale is slightly wilted.
Over medium heat in a saute pan, heat the remaining Tablespoon of olive oil and add the
diced onions.
I removed and
diced the eggplant, and transfered the tomato and
onion into a separate bowl to use as a kind of pico de gallo
over the top.
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!
Ingredients: 2 cups dry lentils (rinsed and pick
over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1
onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small
dice) 1 parsnip (small
dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1
onion, chopped 1/4 cup olive oil 2 carrots,
diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil
over medium heat.
Ingredients: 1 each
onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water
over night.When ready to cook; in large pot heat olive oil and add
onions, sauté until translucent.
5 / When
onions are translucent, add bacon
dices and leave
over medium heat for 5 more minutes stirring often.
Add
diced onion and cook
over medium heat until soft and starting to brown.
Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left
over from making stock) 1 large
onion,
diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and
diced 2 - 3 other root vegetables (eg.
Dicing onions and peppers has been an easy way to get Jaden comfortable with his knife skills
over the years!
Heat a large pan
over medium - high heat and
dice the remainder of the
onion.
Dice tomatoes and then scatter
over the rice, along with the
onions, pumpkin seeds, sultanas, apricot pieces, spring
onions, and fresh herbs.
Divide and arrange the julienned green
onions, cucumber, carrot, jicama, and
diced tomatoes evenly
over vermicelli.
When the crust is baked, dollop
over any remaining cashew cheese, sprinkle with red
onion and top with the greens,
diced avocado and asparagus.
Heat oil in a pan
over medium heat and cook the
diced onions, mushrooms and jalapeno.
After making the filling, take tomato,
onions, jalapenos, fresh parsley / coriander, chop them up into fine bite size
dices and drizzle some lime juice
over it, a pinch of black rock salt.
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large
onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce)
diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven
over medium heat.
Dice the remaining
onions and mushrooms and place in a frying pan with the butter
over a medium heat.
For your potatoes,
dice them relatively small, and add to a skillet with 2 tbsp olive oil, paprika, 1 tbsp salt, black pepper, 1 tbsp garlic powder, 1 tbsp
onion powder, and cook until browned
over medium heat for about 5 - 7 minutes.
1) In this version, I took the drippings left
over and made a beer pan sauce with
diced onion.
In a large saucepan,
over low - medium heat, sauté the
diced onion in the olive oil, until translucent and softened.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow
onion (peeled, small
dice) 2 carrots (peeled, small
dice) 1 red bell pepper (seeded, small
dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (
diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Divide the salsa and
onion mixture
over their surfaces, then sprinkle evenly with the tofu
dice.
Ingredients 1 tablespoon olive oil 1 1/2 cups
onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots,
diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato,
diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan
over medium heat.
Step 4: In a large saucepan heat remaining 3 tablespoons oil, and sauté
onion and small
diced sweet potatoes
over medium high heat.
A relish made of Golden Greek Peperoncini,
diced onion, capers and seasonings
over ground lamb patties, some spinach leaves for garnish and you've got a little burger that even Alexander the Great would fight for.
Meanwhile,
dice the
onion, and
over medium - high heat in a skillet, steam - sauté it with a splash or two of water or dry white wine (no oil is needed) until translucent, 3 - 5 minutes.
Add the
Diced Onion, Italian Seasoning, and a splash of water to a large pot
over medium heat.
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup
onion, chopped1 cup green bell pepper, chopped3 cloves garlic, minced2 chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted
diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to taste Heat oil in a large Dutch oven
over medium - high heat.
Cook the finely
diced onion and the minced ginger
over a medium / high heat for 3 - 4 minutes until the
onion is translucent.
Using the same pan with the same heat, add the minced garlic and
diced onions to the pan and mix, scrapping the pan to get all the left -
overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and
onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
In a large pot
over medium heat melt the butter, add the
diced onion and sauté for 5 minutes.
Heat the coconut oil in a skillet
over medium heat, and add the
diced onion with a pinch of salt.
Place chopped turnips and
diced onion in a medium sized skillet
over medium high heat.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2
onion, finely
diced 1 small carrot, finely
diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan
over medium heat, heat the olive oil.
3 tablespoons olive oil 2 large carrots, small
dice 1 medium yellow
onion, small
dice 2 stalks celery, small
dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil
over medium heat.
The ratio is two parts
onion to one parts each of celery and carrot, which is finely
diced and then cooked nice and slow
over a gentle heat — with the intention of bringing out their sweetness, rather than browning.
Serves 4Olive oil, for cooking4 crab claws, cracked1 small fennel bulb, finely
diced1 small
onion, finely
diced1 garlic clove, finely chopped2 celery stalks, finely
diced 1/2 red chilli, deseeded and choppedSplash of white wine4 ripe plum tomatoes, deseeded and chopped150g picked fresh white crab meatHandful of small fennel fronds or fresh dillSalt and black pepper 1 Heat a heavy - based saucepan
over a high heat and add a splash of oil.