Easy Bone Suckin» ® Pico De Gallo Save Print Prep Time 15 mins Total Time 15 mins This combination of
diced vegetables tastes great and is a... Read More»
Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or
vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to
taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic
vegetable stock, 1/2 of a jalapeno,
diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to
taste.
1 baked ham bone with some meat attached 4 cups
vegetable stock 4 cups water 1 onion or 1 leeks,
diced 1 large carrot,
diced 3 stalks celery with leaves,
diced 2 cups cooked cauliflower 2 cups cooked green beans Salt and pepper, to
taste
Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or
vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely
diced 2 - 3 cloves garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to
taste chives for garnish
1 tablespoon olive oil 1 small yellow onion, small
dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups
vegetable stock 1 heaped cup small -
diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to
taste
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
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper,
diced 1/2 green bell pepper,
diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to
taste 1/2 tsp black pepper, more to
taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
can
diced tomatoes 1/2 cup canned black beans, rinsed and drained 1/2 cup quinoa 1 cup
vegetable stock salt and pepper, to
taste 5 eggs 1/2 cup feta cheese handful of cilantro
cans pinto beans 2 tbsp olive oil 1 small onion, finely
diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup
vegetable stock juice of 1/2 lime salt and pepper, to
taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes,
diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
1 tbsp coconut oil 1 small onion, finely chopped 2 small organic sweet potatoes, scrubbed and
diced 1 litre / 35oz
vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black pepper, to
taste Bunch of fresh chives (approx 75gms / 2.6 oz, optional)
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium
vegetable stock 4 garlic cloves, smashed 1 red chili,
diced 1/4 red onion,
diced 5 sprigs fresh thyme, roughly chopped 2 slices wholegrain bread, roughly
diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to
taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or
vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and
diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to
taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
1 cup quinoa (I prefer red, but any type will do) 1.5 cups
vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and
diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to
taste 2 tablespoons fat - free feta cheese
Ingredients 2 Tbsp olive oil 1 medium carrot,
diced 1 celery stalk,
diced 1 clove garlic, minced or pressed 1/2 small - medium onion,
diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to
taste 1 lb ground turkey ** 3/4 cup frozen
vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
Some methods include, «Combine [
vegetables] with other flavors by stuffing, blending, coating, marinating, etc.» Use of
diced meats, grated cheese, flavored breadcrumbs, fruits, hummus, flavored oils, sautéed onion / garlic / shallots, can all enhance the
taste experience of
vegetables.
1 tablespoon extra virgin olive oil 2 medium onions,
diced 3 cloves garlic, minced 4 stalks celery,
diced 2 large carrots,
diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to
taste 2 cups dried green lentils 8 cups
vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale
Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes, finely
diced or thinly sliced 1/2 small onion, minced 1-1/2 cups chopped
vegetables (I used asparagus and red pepper here) Salt and pepper to
taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk
2 tbsp
vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove of garlic, crushed or finely
diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1 small tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to
taste 2 cups cooked jasmine or basmati rice
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to
taste 1/4 Teaspoon ground black pepper Pinch of chili powder or cayenne pepper, more to
taste 1 Quart chicken or
vegetable broth 1 Cup red lentils 1 Large carrot, peeled and
diced Chopped fresh cilantro for garnish
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons
vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to
taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 tbsp extra virgin olive oil + more for garnish 1 small onion,
diced (~ 1 cup
diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups
vegetable broth pinch of nutmeg Sea salt & black pepper, to
taste
can
diced tomatoes 1 tsp basil 1 tsp oregano 8 cups
vegetable stock salt and pepper, to
taste 1 packet Lipton matzo ball mix 2 eggs 1 tbsp canola oil 1/4 cup chopped spinach (squeeze thawed frozen spinach to measure 1/4 cup) 6 oz.
3 tablespoons butter 2 small sweet onions,
diced 2 stalks celery, ends trimmed,
diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and
diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or
vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to
taste (lots of pepper!)
For the meat: 1 onion,
diced 1 - 2 cloves garlic, minced 1 tablespoon fresh ginger,
diced 1 - 2 jalapeno peppers, seeded and
diced 1 1/2 pounds of ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to
taste 3 tablespoons tomato paste 1 1/2 cups chicken or
vegetable broth or water
1 can organic pinto beans rinsed 1 cup
vegetable or chicken stock (I make mine in the crockpot and freeze it in 1 cup containers) 1/4 organic onion
diced 1/2 -1 tsp Cumin 1 tsp Ancho Chili Pepper 1/2 -1 tsp Aleppo Pepper 1/2 tsp Expote 1 tsp Cilantro 1 tsp Virgin Coconut Oil Salt and Pepper to
taste
can
diced tomatoes 1 can chickpeas, rinsed and drained 1 - 2 cups
vegetable stock salt and pepper, to
taste 8 organic sweet potatoes
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup
diced red pepper 1 cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels, fresh or frozen 1 32 - oz
vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to
taste
* 3 Tablespoons
vegetable oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can
diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1 green bell pepper, thinly sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and pepper to
taste
2 teaspoons extra virgin olive oil 1 large onion,
diced 4 carrots,
diced (about 1 1/2 cups) 4 stalks celery,
diced (about 1 1/2 cups) 4 small red potatoes,
diced (about 1 1/2 cups) 1 small zucchini,
diced (about 1 cup) 1 small turnip,
diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium
vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to
taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to
taste
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion,
diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup
vegetable or chicken broth small handful fresh basil 1/2 cup Parmesan cheese, divided Juice of half a lemon salt and pepper to
taste 1 chicken breast, cooked and shredded
2 tablespoons olive oil 2 medium onions, chopped 2 stalks celery,
diced 2 carrots, peeled and
diced 1/4 celery root (celeriac),
diced 7 cups
vegetable broth 1 pound dried yellow split peas, rinsed 1 thyme sprig 1 bay leaf 4 tablespoons chopped parsley, divided Salt (smoked salt if possible) and pepper to
taste
1 tablespoon olive oil 1 cup
diced yellow onion (1 small or 1/2 large) 1/2 cup dry white wine like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar) 5 cups chicken or
vegetable stock 1/4 cup creme fraiche or coconut milk 1 tablespoon fresh - squeezed lemon juice Salt and pepper to
taste
1 tablespoon olive oil 1/2 medium onion,
diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to
taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
* 2 plus tomatoes, finely
diced * Half an English cucumber, finely
diced * juice from 1 lemon * Kosher salt * 1/4 cup
vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to
taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or
diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
What you need: 2 1/2 cups water or
vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper,
diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to
taste Pecorino or Gorgonzola cheese, for garnish (optional)
2 potatoes,
diced 1/4 cup light olive oil 1 carrot,
diced 3 ribs celery,
diced 1 onion,
diced 1/3 cup flour 1 teaspoon garlic, minced (optional) 1 teaspoon thyme, chopped 1 12 - ounce can ready - to - serve split pea soup («Amy's» is good) 4 cups
vegetable broth 1 1/2 teaspoons salt, or to
taste 1/4 teaspoon ground black pepper, or to
taste Drop biscuit dough
2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and
diced small (no more than 1/2 inch) 2 medium / large carrots, peeled and sliced 1 teaspoon fresh grated ginger 1 teaspoon curry powder (more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to
taste) 1/8 teaspoon black pepper 4 cups chicken stock or
vegetable stock 1 cup coconut milk
1 medium butternut squash, peeled and chopped into 1 - inch cubes (2 cups) 3 tablespoons olive oil, divided 3 - 5 tablespoons fresh sage, chopped Dash of salt 2 shallots,
diced 1 stalk celery,
diced 1 cup arborio rice 3 1/2 cups
vegetable broth Salt and pepper to
taste More sage for garnishing (optional)
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely
diced salt and pepper, to
taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to
taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to
taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any
vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
1/2 ounce dried porcini mushrooms 1 tablespoon
vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions,
diced 1 large red bell pepper,
diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes,
diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to
taste
2 cups corn kernels 3 lb tomato,
diced 2 cups dried kidney beans, soaked 4 cups
vegetable stock (or less, as needed) 1 Tbsp garlic powder 1 Tbsp ground cumin Salt to
taste
4 cups
vegetable stock 5 tablespoons olive oil 1 cup
diced onion (more than half a medium - size onion) 1 cup seeded and
diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to
taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)
3 tablespoons olive oil 4 - 5 cloves garlic, minced 1/2 medium yellow onion, chopped 1 stalk celery, minced 1 teaspoon crushed red pepper, or to
taste 2 teaspoons dried thyme 1 teaspoon dried marjoram 1/2 cup red wine Two 28 - ounce cans
diced tomatoes Ample handful fresh basil, chopped into medium - sized pieces 1 cup low - salt
vegetable broth
Ingredients 1 1/2 pounds green beans *, trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion,
diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to
taste 2 Tbsp flour 1/2 cup dry white wine 1 cup
vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to
taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
ingredients QUICK ASIAN SOBA NOODLES 1 (8 - ounce) package soba noodles 3 tablespoons sesame oil (divided) 1 clove garlic (peeled, finely chopped) 2 cups chicken breast (boneless, skinless,
diced) 2 cups organic frozen mixed
vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to
taste)
8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup finely
diced onion 3/4 cup finely
diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to
taste 1/2 loaf French bread, cut into 1/2» cubes and toasted in a 300 ° F oven to dry out 1 cup faux chicken broth or
vegetable stock
1 tablespoon refined coconut oil 1 small parsnip,
diced 1 medium leek, thinly sliced 1 cup cooked chestnuts, halved * 1 tablespoon fresh rosemary leaves, roughly chopped a few splashes of
vegetable broth salt + pepper to
taste
2 Tbsp olive oil 1 large yellow onion, chopped 1 large celeriac (celery root)(approx. 800g or about 2 lb), peeled and
diced 4 stalks celery, chopped 6 cloves garlic, chopped 1 1/2 litres (1 1/2 quarts)
vegetable stock 1 bunch rapini (approx. 500g or about 1 lb), chopped 1 x 400g (14oz) can cannellini (white) beans, drained salt and pepper to
taste chilli flakes (optional)
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to
taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small
dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or
vegetable broth 2 plum tomatoes, chopped in small
dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to
taste