Add
the diced red onion with a pinch of salt, and stir well.
To make a real chunky guac add some chopped tomato, and
diced red onion with some cilantro to take it to the next level.
Not exact matches
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)
vegetable oil 1 large white
onion, roughly chopped 1 medium
red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can
diced tomatoes
with juice 1/2 tsp.
This Asian
Red Cabbage Slaw stands out
with its brilliant purple hue and is accented
with shredded carrots, sliced green
onion, cilantro, and the subtle flare of
diced poblano and jalapeño peppers.
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 cr
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 cr
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
Lentils are a go - to for me... I love simple curried lentil soup (veg broth,
diced onion, mushroom, curry powder, cumin, garlic, and lentils + any add - ins you like... squash or potatoes help add bulk to it, I like adding spinach or kale, tomatoes add a nice acidity...) or an even simpler cold lentil salad made
with red onion,
diced tomatoes, lentils, chickpeas, and lemon juice / vinegar / EVOO.
I
diced a
red pepper and small
onion and mixed it
with the green chilies.
I mixed
diced cape gooseberries
with red onion, green
onion, lime juice, and honey, which served as a topping for roasted chicken.
2 tablespoons olive oil 1 pound lean ground beef 1
red pepper,
diced 3 celery ribs,
diced 1 yellow
onion,
diced 1/2 jalapeno
with seeds,
diced 1/4 cup
red wine 1 15 oz.
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).
Filed Under: Food, Soup Tagged
With: canned tomatoes, carrots, celery,
diced tomatoes, garlic, gnocchi, kale, olive oil,
onions, parmesan cheese, parmesan rind,
red pepper flakes, rosemary, vegetable stock
I also replaced the shallot
with 1/2 of a finely
diced red onion and added the other half of the finely
diced onion to the shrimp.
Garnish the dip
with diced grape tomatoes, chopped
red onion and bell pepper, black olives, and shredded cheddar cheese.
1 c celery,
diced 1 c carrots,
diced 1 large yellow
onion,
diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips
with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c
red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed
with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely
diced 1 small yellow
onion, finely
diced 2 cloves garlic, minced 1 cup full - bodied
red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works
with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup
red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium
onion, sliced or
diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute
with 1 bay leaf) 2 — 3 Roma tomatoes,
diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
- Next, add in the
diced onion and
red bell peppers, and saute those together
with the ground beef for about 3 - 4 minutes; add in the garlic and stir to incorporate, and once that becomes aromatic, add in the tomato paste and stir, and cook the mixture for a minute or two.
I rubbed the cubed pork butt
with a spice mixture, seared it off in two batches, added a chopped
onion, half a
red pepper, a few dried chiles, some garlic and a can of
diced tomatoes.
2 tbsp olive oil 1 medium yellow
onion,
diced 1
red pepper,
diced (without seeds) 1 small zucchini,
diced 3 cloves garlic, minced 1 14 oz can
diced tomatoes
with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
I tried it slightly altered — cooked the carrots
with the
onion and celery, along
with diced potato, and
with no Italian seasoning I improvised and used 1/8 tsp of each dried basil, oregano, thyme, rosemary (that was fresh), and
red pepper flakes.
Filed Under: Poultry, Seafood Tagged
With: chicken, chicken stock, chorizo,
diced tomatoes, garlic, lemon, olive oil,
onion, paprika, parsley, peas,
red bell pepper, saffron threads, short grain rice, shrimp
Filed Under: Appetizer, Beef Tagged
With: chili powder, chocolate, cilantro, cumin,
diced green chilies,
diced tomatoes, garlic, Greek yogurt, green
onion, ground beef, kidney beans, olive oil,
onion, oregano, paprika,
red bell pepper, shredded cheese, tomato, tomato paste, tortilla chips
If desired, garnish
with additional fresh basil,
diced tomato, and / or sliced
red onion.
Light and fresh —
with grapes,
diced apples, almonds, dried cranberries, and
red onion.
The Peanut Sauce: 1/2 cup
red chilli paste (or
red chillis pureed
with water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar
Diced cucumbers and
onions for garnish
Some of the café's most popular menu items include a Mediterranean salad
with grilled salmon, mixed lettuce, garbanzo beans, roasted
red peppers,
red onions,
diced tomatoes, roasted pecans, feta cheese and Taziki's homemade balsamic vinaigrette.
This recipe starts out by cooking chopped
onions, along
with a clove of garlic and a
diced red pepper in a bit of olive oil and a little ground cumin and chili powder.
Unlike so many other iterations of the dish, Serpas» hits all the right flavor and textural notes, combining a spicy - sweet marinade
with a healthy dose of Sriracha and toasted sesame oil, plus
diced sushi - grade yellowfin tuna,
red onion, creamy avocado and said apples.
I stuck
with the celery and
red onions which you'll traditionally find in a tuna salad, but to get those Caribbean flavors I added some
diced mangoes, sweet bell peppers, adobo chipotle pepper, habanero, and jerk seasoning.
The second time we made it we jazzed it up carribean
with a little chopped mango,
red peppers
diced and green
onion.
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
Three cans of tuna are combined
with one
diced cucumber, two avocados, a
red onion, lemon juice, cilantro, olive oil, sea salt, and pepper.
1 tablespoon canola oil 1 garlic clove, minced 1
onion, chopped 1
red bell pepper, chopped 2 tablespoons chili powder 2 teaspoons cumin, ground 3 cups butternut squash, peeled, in 1 - inch
dice 2 cups water 1 cup
diced canned tomatoes
with chilis, drained 2 cups black beans, cooked 1 cup
red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1 teaspoon salt 1 teaspoon ground black pepper
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)
and the whole thing served
with a generous serving of Avocado Salsa, made
with chopped avocadoes & tomatoes,
diced red onion, maybe cilantro, hearty squeezes of lime or lemon, and plenty of salt and white pepper.
1/2 cup of wheat berries (cook according to package directions — I used Bob's
Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
Red Mill) Olive oil 2 small or 1 medium zucchini,
diced 1 small yellow
onion, finely
diced 1 - 14 oz can of dark
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing
with the sausage) Salt and pepper
1/4 cup
red onion,
diced (soaked in cold water for 10 minutes and drained, if you prefer
onion with less of a bite)
Warm or toast your tortillas and fill each
with some lentil chorizo, chickpea scramble, tomato slices, remaining half of the
diced red onion, avocado, salsa and fresh cilantro.
Toasted tortilla topped
with seasoned jackfruit, salsa, vegan cheese sauce,
diced red onion, fresh avocado, tomatoes, and shredded lettuce.
When the crust is baked, dollop over any remaining cashew cheese, sprinkle
with red onion and top
with the greens,
diced avocado and asparagus.
500g courgettes, grated (I prefer grated to
diced in this recipe) 1 small
red or white
onion, finely chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella
diced 30g breadcrumbs (around 1 slice of bread
with crust) 20g ground almonds 1 tablespoon fresh parsley, chopped 1 garlic clove, finely chopped Sea Salt and Black Pepper to season
Next, place 1 cup uncooked quinoa on the bottom of the casserole dish and layer
with diced onion and
red pepper on top.
* 2 Tablespoons nit «ir qibe (can substitute vegetable oil) * 1 large
red onion, chopped * 4 garlic cloves, minced * 1 - inch piece fresh, peeled ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can
diced tomatoes, pureed
with the juice
Ingredients: 2 tsp of olive oil 1 lb of lean ground turkey 1 yellow pepper, chopped 1
red pepper, chopped 1 medium sized yellow
onion, chopped 1 jalapeño,
diced 1 28 oz can of chopped tomatoes 2 c of chicken broth 1/2 c of water 1 can of
red beans,
with liquid 1 c of corn, frozen or drained from a can 2 tsp of cumin 1/2 tsp of smoked paprika Salt and pepper to taste
Grilled Romaine Salad — Half a head of grilled romaine topped
with red onion,
diced tomato, feta cheese, Kalamata olives and balsamic glaze.
Diced mango, avocado,
red onion, jalapeno, a squeeze of lime, and a little fresh cilantro make a delicious, tangy sweet and spicy salsa that goes great
with Mission Organics ® Blue Corn Tortilla Chips.
Juicy mango
diced into bite sized pieces and mixed
with avocado chunks, bits of spicy
red onion, spices, cilantro and fresh lime juice.
2 - 3 Tbsp ground flax seed 1/3 cup Balsamic vinegar 1/2 cup water 1/2 tsp dried parsley 1/2 tsp Dijon mustard (optional) 2 Tbsp
diced red onion (optional) Place all ingredients in a small glass jar
with a lid and shake.
Instead, imagine some juicy mango
diced into bite sized pieces and mixed
with avocado chunks, bits of spicy
red onion, spices, cilantro and fresh lime juice.