This means you can go
from slicing onions to strawberries quickly — and without your strawberries tasting like onion!
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only —
sliced 1 bunch rainbow chard — leaves separated
from stems, stems chopped, leaves torn into bite - size pieces
3 medium striped beets 1 pie crust recipe (this one is
from my book and it has quinoa flour and almond flour) 2 tablespoons olive oil 1 medium yellow
onion, peeled and
sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine
from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon
onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2
onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone cheese
Blanquette de Porc Adapted
from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small
onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat
from around a 3 pound chicken) 1/2 cup green peas 1
onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Brittany
from Eating Bird Food is taking advantage of the spring's bounty with this Strawberry Spinach Salad with roasted asparagus, grilled chicken, crunchy cucumber
slices, avocado, red
onion, toasted almond silvers and a citrus poppy seed dressing.
oil
from jar 1/2 small
onion,
sliced (1/2 cup) 1 jarred roasted red pepper, drained and cut into strips (1/4 cup) 1/2 tsp.
Remove
from heat, and stir in
sliced onions, grated carrots, peas, Parmesan, oil, garlic and nutmeg.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green
onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green
onion, reserved
from the cashew cream METHOD Make the cashew cream:
Sutamina Nattō 1/3 cup of sashimi grade tuna, cut into chunks 1 packet of natto, store - bought 3 okra pods,
sliced and boiled for about 30 seconds 2 stalks fresh green
onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk
from a quail egg 2 small pieces of nori seaweed wasabi soy sauce to taste
Remove the crock with the tomatoes
from the oven and add the goat cheese mixture, caramelized
onion and
sliced roasted red bell pepper to the crock with the tomatoes.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles
from the market or 2 - 12 oz packages
from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
* 2 pounds duck legs (~ 4 duck legs) * leaves
from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small
onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and
sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
The
onions should be
sliced from top to bottom; when cut with the grain in this way, the
onion slices won't «melt» entirely.
Remove flatbread
from the oven, and top with
sliced green
onions, red chile flakes, freshly ground black pepper, and additional grated parmesan, to taste.
Just saute peppers and
onions and
sliced rare roast beef
from the deli counter then when it's all hot, toss it with some of the mayo and put it over romaine.
When it browns completely on the bottom, remove it
from the grill, flip it over and place the sauce, mozzarella cheese, peppers, purple
onion and
sliced chicken on top
Catlan Chickpeas over DOLE Spring Mix Adapted
from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red
onion,
sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (
from 1
slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped
onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped roasted red bell peppers 1/4 c watercress
Thinly
sliced onions are soaked in the unused whole milk
from the sauce and then dunked into a bowl of lightly seasoned flour and plunked in a shallow pool of hot oil.
Bourekas» sauce is prepared
from mashed leaves of spinach, kasseri cheese, olive oil, a pinch of black pepper and thin
slices of
onion.
Put them in tortillas with a bit of
sliced red cabbage tossed in lime and topped with green
onion dressing (
from the slaw link above).
Peel 4 medium potatoes (or whatever is needed to make about 4 cups),
slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly
slice 1 or 2 medium
onions and sauté slowly in butter and olive oil / When
onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir
onions, smoked salmon and dill together and cook a few more minutes / Remove
from heat and place
onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the
onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
5.0
from 1 reviews Gluten Free
Onion Rings Recipe Print Author: Recreating Happiness Ingredients 1 large onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (
Onion Rings Recipe Print Author: Recreating Happiness Ingredients 1 large
onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (
onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (or...
Juicy bits of orange, grapefruit, lemon and lime form the base of this vibrant salsa; green - olive tapenade and
sliced red
onion add extra zestiness, which makes this salsa so good on everything
from fish to avocado.
I top them with a minty yogurt sauce, and
sliced tomatoes, avocado, red
onion, and sprouts all piled on some seedy buns
from Dave's Killer Bread.
Chicken Recipe with Kancha Lonka Recipe & Image: Cooking
From The HeartTime: 45 Minutes Ingredients: Chicken 600 gm (medium pieces with bone) Green chilli 20 +4 pieces (I used medium hot chillies) Coriander leaves 1 bunch
Onion 2 medium (
sliced) Garlic 8 - 10 fat cloves Ginger 1 inch piece 7.
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce
from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice
from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
Remove
from oven and, when cool enough to handle, spread each biscuit with 1 / 8th of the Garlic Aioli, 1 / 8th of the caramelized
onions or a
slice of tofu, and 1 / 8th of the Pickled Veggies.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce
from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can
sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green
onions,
sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add
onions, rosemary and salt and saute until
onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove
from heat and let it cool down slightly / Combine
sliced potatoes, apples, and
onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
From there, you will need to mix in the green
onions, sesame seeds and the spice mixture written below in the ingredients list into the cucumber
slices with a glove!
There are two ways to prepare the cucumber prior to mixing it with the spice mixture, green
onion and sesame oil; you can either
slice it and go straight
from there, or you can
slice it and let it sit for 5 - 10 minutes with a bit of salt.
Southern Tomato Pie with Fried
Onions from The View for Great Island is based on the classic Southern dish where thickly
sliced ripe tomatoes are set into a single pie crust, covered in a slurry of mayo and grated cheese, and then baked into a bubbling cauldron of pure comfort.
Summer Squash Herb Salad (Adapted
from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive oil 1 tablespoon white
onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini —
sliced on a mandoline or any way you like 2 yellow summer squash —
sliced
Filling (adapted
from Raw Food / Real World) 3 medium
onions —
sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow
onion (peeled, grated) 2 cloves garlic (peeled, thinly
sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed
from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8
slices provolone basil leaves (thinly
sliced, to serve)
I used my Cuisinart to shred 1/2 head of purple cabbage and
slice 1 whole yellow
onion, grated 1 carrot by hand, and then used the equivalent of 1
sliced red bell pepper that I had «put up» over the summer
from Wolfe Spring Farm «s CSA.
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!
6 hard boiled organic eggs, diced (boiled for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2
sliced green
onions 1 tsp Fine Herbs
from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2 tsp celery salt pepper to taste
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)
cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced
onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8
slices of cucumber 4
slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water
from tuna and add both cans into a...
1 head Lettuce, torn into bite sized pieces1 Large tomato, diced1 (3 1/2 oz) can
Sliced olives, drained1 / 2 bunch Green
onions, chopped1 / 2 cup Pinto beans
from can, rinsed and drained1 / 2 pound Shredded beef, chicken or turkey
Ingredients: 1 Large Ham Hock (
from Tails and Trotters) 2 Medium Yellow
Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic
sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the
onions, garlic, and celery
onions, garlic, and celery root.
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red
onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut
from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded
sockeye salmon fillets,
from the belly banana leaves, cut into two 8.5 x 11 ″ pieces 1 oz shiitake mushrooms, stems removed, tops
sliced thin (heaping 1/4 cup) 1/4 cup thinly
sliced onion 2 tsps unsalted butter
Slice spring
onions or green
onions in 1/4 inch
slices and place on the side separate
from the asparagus.
Remove
from heat and serve over rice garnished with the thinly
sliced green
onions, sesame seeds, and a small drizzle of toasted sesame oil, if desired.
1/4 cup achiote paste (available
from MexGrocer.com) 1/2 cup bitter orange juice, or substitute 1/4 cut orange juice and 1/4 cup lime juice 4 chicken breasts, skin removed 1 medium
onion,
sliced 3 fresh banana chiles, seeds and stems removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 fresh sprigs epazote or substitute 1 tablespoon dried epazote (available
from MexGrocer.com) 4 tablespoons butter