Not exact matches
Place on the other baking sheet with the
sliced onions and toss with olive oil, 1/2 teaspoon salt and pepper to coat, just
like you did with the potatoes.
Usually when you finish a soup
like this — and by «
like this» I mean a relatively simple sauté of
onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some toasted sesame oil on it (which is, frankly,
like crack to me) and scattered some thinly
sliced scallions.
You can also garnish with any of the following if you
like: Chopped fresh cilantro Thinly
sliced scallion or green
onion Basil chiffonade (or Thai basil if you can find it)
Usually it's savory, with
onions and bacon (
like the Alsatian
Onion Tart we made a while back), so this one's a twist, with a sweet creamy topping and see - through
slices of mandolined apple on top of a thin yeasted base.
Ingredients: 1/4 cup rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t chili garlic sauce or crushed red pepper flakes, if you
like them spicy /
sliced vegetables — cucumbers, Japanese or English are best, radishes, baby turnips,
onions, carrots.
2 medium sized red
onions, unpeeled, and cut into 12 wedges (You want the root end on the
slices so that the
onions look
like fans when they are finished roasting.)
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you
like) 1/2 large yellow
onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you
like / have on hand) 1 cup
sliced mushrooms 1 green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
11/2 cups quinoa (rinsed, toasted and cooked
like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green
onions thinly
sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
The essentials are cilantro and
sliced green
onion, but almost as necessary is spicy kimchi (some
like it hot), black sesame seeds, lime juice and a soft boiled egg.
I toss on some thinly
sliced (
like see - through)
onion before the salt and pepper.
Ingredients: 1 medium
onion,
sliced thin 1 large zucchini,
sliced into thin discs 5 small - medium potatoes,
sliced into thin discs 2 Tablespoons of olive oil Sprinkle of garlic powder Salt to taste Vegan Parmesan, as much as you
like!
I
like to make my beef skewers all beef with a few
slices of
onions or peppers.
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
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2 cup
sliced scallions (green
onions) 1/4 teaspoon crushed red pepper flakes (or more if you
like it spicy!)
Yesterday I felt
like a sandwich, so I caramelised some
onion slices, fried up some cremini mushrooms with some worcester sauce and stuffed a bread roll with 2 (I was hungry!)
I
like to add a shredded carrot and
sliced celery and diced
onions... too.
I baked
slices of pumpkin as a topping but you could also use zucchini, flat mushrooms, sweet potato,
onion, any root vegetable you
like!
1 lb penne or your favourite shaped pasta
like bowties, long pastas
like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green
onions,
sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
Meanwhile,
slice or chop
onion, and cut pork belly into thin
slices or chop it as you
like.
this looks
like a delicious salad but the original greek salad is made of red
onions (thinly
sliced).
Good food processor brands,
like Cuisinart, come with a small opening (for
slicing small cucumbers, thin carrots, etc.) and a large opening (for
slicing a whole
onion, shredding large wedges of cabbage, shredding whole cored apples, whole potatoes, etc.).
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of green
onion 1
onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you
like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded pepper
4 cups Great Northern Beans (or another white bean
like navy beans) * MUST be dried beans 2 cups
onion, chopped 4
slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups water
To make this salad extra appealing, use a spiralizer or a mandoline or a very sharp knife to
slice it very thinly and combine it with other late - summer garden goodness
like tomatoes, basil, and green
onions.
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto -
like rice, caramelized
onions (sort of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and
onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
I
like to sprinkle some thinly
sliced green
onion on such a salad as well.
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
Then, top it with healthy toppings,
like Canadian bacon, turkey sausage
slices, green peppers, broccoli, caramelized
onions and sautéed mushrooms.
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 yellow
onion, peeled and diced, or
sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we
like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg
onion, chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (
like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup carrots,
sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
We
like green
onions, pickled ginger, finely
sliced roasted seaweed, avocado, salmon (smoked, not raw, for the nervous husband), and for an extra kick of protein, some edamame.
Ingredients 2 chicken breasts, cooked and shredded (I
like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2
onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise
Sliced cheese, I
like provolone, swiss or white american Hoagy Rolls
I love roasted cabbage... I
like to
slice it thinly, then toss it with some more thin
slices of
onions and let it roast until its all cooked down and crispy.
In addition to zucchini, it's also made with green beans, chopped
onion, and
sliced carrots, all cooked until tender in a tomato — vegetable broth (or you can also substitute chicken broth if you
like).
* 2
slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red
onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable
like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped
onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't
like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed
like a lot for a strong flavor
like tomato paste) Preheat oven to 350 °F.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you
like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet
onion,
sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges 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
We really love the thinly
sliced onions in this cucumber tomato salad recipe as well, but if you're one of those folks who just doesn't
like to eat raw
onions you can certainly leave them out.
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green
onions, thinly
sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I
like Follow Your Heart brand)
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I
like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped
onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and
slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
I
like to serve these savory crepes as a light meal with a plate of fresh tomatoes, avocado, and thinly
sliced red
onion drizzled with olive oil, lime juice, and a generous sprinkling of salt and pepper.
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I
like to use a combination of green and purple) 1/3 cup thinly vertically
sliced red
onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
Select good quality pork meat, preferably
slices of tenderloin and season with a selection of Greek spices
like oregano, thyme, garlic and
onion.
Top everything with a few thinly
sliced rings of red
onion if you
like.
Make sure to include plenty of garlic and
sliced onions (I prefer it with red
onions, but you could also use white
onions), fresh tomatoes that smell
like your garden and of course only the highest quality olive oil.
Using the same knife, chop the
onion (however you
like), remove the stems from the broccoli, cut the carrot into
slices, and chop the end off of the bok choy and separate the leaves.
From there it's all about the extra toppings
like sliced avocado, quick pickled red
onions and / or serrano chiles, and a bit of cheese - I used Bulgarian feta, but cotija would be good, or skip it altogether if you're vegan.
Easy Pork Verde: Throw together in your slow cooker: 2 pounds of pork shoulder, cubed, 1 cup of prepared salsa verde, I
like Herdez salsas, one
onion diced, 4 cloves of garlic
sliced, 1 cup of carrots diced, and 1 cup of broth of your choice.