Add
a diced yellow onion, some sliced carrots, sliced celery ribs, some salt and pepper and cook until fragrant, about 2 minutes.
Soup Olive oil cooking spray 1 cup
diced yellow onion 1/2 cup finely chopped carrots 2 28oz cans organic diced tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
1/4 cup
diced yellow onion (reserved from above) 2 cups packed cilantro leaves and tender stems 1/4 cup chopped golden raisins 2 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt Make brown rice.
1 1/2 cups poha 4 black peppercorns 1/2 teaspoon yellow mustard seeds 1/2 teaspoon whole coriander 2 tablespoons extra virgin olive oil 1/2 teaspoon grated fresh ginger 1/2 cup
diced yellow onion 1 cup shredded carrot 3 large eggs, beaten 2 1/2 cups spinach, chopped 1 plum or Roma tomato, chopped 1/2 teaspoon fine sea salt, or to taste
Eight dried ancho or chipotle chiles Oil for cooking One cup
diced yellow onion (about one medium onion) Six cloves garlic, peeled and diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup orange juice 2 tablespoons tomato paste 1 tablespoon dried oregano 1 teaspoon freshly ground smoked black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice
2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small
diced yellow onion 2 tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2 teaspoons fish sauce lime wedges
5 cups cooked pinto beans, rinsed and drained 3 large cloves of garlic, minced 1/2 cup
diced yellow onion 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon chili powder cracks of fresh black pepper
8 C peeled and cubed butternut squash 1/2 T ground cinnamon 1 t each nutmeg and salt 1/2 C olive oil 3 cloves garlic, minced 1/2 t cayenne pepper (optional) 1/2 C
diced yellow onion 8 C vegetable stock 1 C (8 oz.)
1/2 cup water 1/4 cup
diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly ground black pepper 1/8 teaspoon chipotle chile powder (optional) 1 teaspoon wheat - free tamari or other soy sauce (optional) 1 tablespoon finely chopped fresh cilantro
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
Once warm, add in
the diced Yellow Onion and cook until translucent, about 5 or so minutes.
filling quality olive oil, for cooking 1 cup
diced yellow onion 2 large carrots, diced 2 teaspoons dried rosemary sea salt, to taste 4 to 5 cups chopped, fresh broccoli florets 1 cup cooked navy beans
I sliced them very thin and sautéed them with olive oil,
a diced yellow onion, 4 minced cloves of garlic, and 1/2 teaspoon of Italian seasoning.
pine nuts 1 cup
diced yellow onion 1 cup chopped asparagus, blanched 1/4 cup chopped -LSB-...]
I didn't have any green onions so I subbed
some diced yellow onion instead & left out the «garnish».
Butter 1/4 C.
Diced Yellow Onion Salt and Pepper, to taste 1 C. Milk 3/4 C. Frozen Sweet Corn, thawed plus more for garnish 1/4 C. Cornmeal 1 Egg Yolk 2 Egg Whites Boulder Organic!
2 tablespoons avocado oil 1 cup
diced yellow onion 1 teaspoon freshly minced garlic 1 pound baby bella mushrooms, cleaned and chopped 3/4 pound chanterelle mushrooms, cleaned and chopped 3/4 cup beef stock 1/4 cup cream sherry 1/4 cup half & half 1/2 teaspoon salt
2 lbs asparagus 6 tablespoons butter, divided 1 cup
diced yellow onion 1/2 tablespoon freshly minced garlic 4 tablespoons flour 1 1/2 cups 1/2 and 1/2 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups shredded Monterey jack cheese 1/2 cup cooked and crumbled bacon
2 teaspoons coconut oil 1/2 cup
diced yellow onion 3 garlic cloves, pressed or minced 1/2 cup diced red bell pepper 1
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup
diced Yellow Onion or Red Onion * 1/2 teaspoon Dry Mustard (I used a tablespoon of prepared Yellow Mustard) * pinch of Salt * 1/2 cup Extra Light Olive Oil
Boneless Beef Short Rib Ragu 1 pound boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black pepper 1tablespoon olive oil 1 1/2 cups
diced yellow onions 1 tablespoon freshly minced garlic 1 tablespoon fresh thyme, removed from the stem tablespoons tomato paste 1/4 cup flour 1/2 cup beef broth 1 cup pinot noir wine One 14.5 ounce can stewed tomatoes, Italian style
Start by
dicing some yellow onion, fresh rosemary & thyme, and garlic.
Place 6 to 8 pounds beef bones, 2 cups
diced yellow onions, 1 cup sliced carrots and 1/2 cup sliced celery in roasting pan.
Peel and
dice the yellow onion.
olive oil, divided 2 pints cherry tomatoes 2 green bell peppers, diced 2 cups
diced yellow onions (about 1.5 small onions or 1 large onion) 1 cup canned diced tomatoes 2 garlic cloves 1/3 cup pimento stuffed green olives, roughly chopped 1/2 cup green peas 2 tsp.
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
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small
yellow onion —
diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears —
diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
1 store bought pizza dough 1 tablespoon olive oil 1 cup turkey,
diced 1 celery stalk,
diced 1 carrot,
diced 1/2
yellow onion,
diced 3 tablespoons unsalted butter, melted 1/3 cup mozzarella, shredded salt and pepper to taste
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)
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Onion,
diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
diced 1 tbsp
Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can
Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic,
onion, mustard, hot sauce, and spices to the slow co
onion, mustard, hot sauce, and spices to the slow cooker.
1 tablespoons olive oil 1 small
yellow onion,
diced 1 red bell pepper,
diced 1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat) 3 cloves garlic
Dice up the 3
yellow onions into 1/2 inch pieces.
Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1 cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil
Yellow onion — 1 cup,
diced Garlic — 1 tablespoons, minced Carrots — 1 cup, -LSB-...]
Ingredients:
Yellow onion — 1/4 cup,
diced White miso — 2 tablespoons Lemon juice ---LSB-...]
4 Chicken Drumsticks 4 Chicken Thighs 2 Tomatoes 1 Potato,
diced into large pieces 1/2
Yellow Onion 1 Garlic Clove 1 Cup of Spanish Olives 5 Capers
1 cup brown rice, soaked rinsed 2 1/2 cups vegetable broth 3 shallots or 1/2
yellow onion, chopped 1 carrot — chopped 1 - 2 cups
diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — chopped
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups
yellow onion, finely
diced 1 red bell pepper, core and seeds removed, finely
diced 1
yellow bell pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
2 cloves garlic 1 cup white or
yellow onion, large
dice 1 cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium
onion,
diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons
yellow mustard
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.
extra virgin olive oil 1/2
yellow onion,
diced 3 cloves garlic, minced 1 1/2 tsp.
ground beef or turkey 1
yellow onion,
diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
2 cans black - eyed peas, drained and rinsed 1 large tomato,
diced 1/2 large red
onion,
diced 1 small or 1/2 large red,
yellow, or orange bell pepper,
diced 1 jalapeno,
diced 4 green
onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced
onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and
diced 1/2 small red
onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon
yellow mustard
for Salsa Fresco 500g tomatoes (
diced) 1 small
onion (
diced)-- in this case optional 1 red bell pepper and 1
yellow bell pepper (deseeded and
diced) 2 small handfuls of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional
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
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet
onion,
diced 2 garlic cloves, minced 1 (4 ounce) can
diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces
yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
So I got small
yellow onions and peeled the outer shells off (
diced them for another recipe) the halved (better) or quartered (not as good, they fell apart) the
onions with the stem intact to hold them together.
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 small
onion,
diced 2 cloves garlic, minced 2 bell peppers,
diced (I used a red and a
yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.