Just enjoyed my pizza with
a little chopped onion, chopped chestnut mushrooms, ham and cheese.....
Not exact matches
It's made up of of baked corn with tender
little chunks of sweet potatoes,
chopped chives, red
onion and cumin, so it's full of flavour and texture.
That way I don't have to
chop the potatoes and
onions, and they are already cooked, I just have to warm them up and get a
little carmelization going on.
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.
2) In a large dutch oven, sauté
chopped onions and carrots in a
little olive oil over medium high heat until they start to soften about 5 minutes.
handfuls of: organic romaine lettuce
chopped tomato a
little chopped red
onion (as
little or as much as you like) vegan cheddar cheese (optional)(we didn't use any and they were great)
Then add
chopped onion and red bell peppers, cannellini beans, diced tomatoes, corn, cumin, a
little bit of cayenne and salt to the slow cooker.
Yummy a
little maguro or salmon
chopped into bite size pieces, some seaweed salad, a
little soy sauce, sesame oil, red chilis (if you like spicy), green
onions, and some furikake.
Meanwhile, cut up the blood orange into
little chunks (you can use any other variety if blood oranges are too hard to find), slice the green
onions, and loosely
chop the cilantro.
For a savory snack, try hummus on toast with sliced red pepper, a
little chopped green
onion, toasted sunflower seeds, a drizzle of olive oil, and a dash of salt and pepper.
Combined with red
onion, a serrano pepper, a
little garlic,
chopped cilantro, lime juice, and salt, it's a match made in heaven!
Directions for confit: While beans are cooking finely
chop 1 or 2 medium
onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely
chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the
onion mixture / Still no salt / Mixture will be a
little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
You're going to let the
chopped red
onion soak in the lime juice while you're
chopping everything... it helps take a
little bit of the «bite» out of the
onion.
It's a
little early in the year to find spring
onions, so I
chop one large leek instead (or you could use 4 to 5 green
onions).
Heat up a
little olive oil in a deeper pan, and add your
chopped red spring
onions, & garlic.
Chopped 1 large orange pepper and added to the
onion, turning down the heat a
little.
1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm
onion, peeled and
chopped 1 red bell pepper, seeded and
chopped 2 carrots, peeled and
chopped 1 c fresh spinach, tightly packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds Juice of 1 lemon 1 Tbsp ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A
little flour, for dusting the burger patties
4 med beets, quartered 4 c mung bean sprouts 2 c
onions, sautéed 1 Tbsp chili powder 2 tsp curry powder Juice of 2 limes Handful of cilantro,
chopped A
little flour, if needed
We don't have scallions (and I really don't like them anyway) so I used finely diced
onions, and
chopped tomatoes with a
little bit of parsley flakes.
Sauce - 4 medium vine tomatoes, quartered - 1/2
onion chopped - 3 garlic cloves - 2 tablespoons
chopped fresh cilantro (we always add a
little more)- 1 teaspoon olive oil - 1 teaspoon ground cumin - salt to taste
The most popular marinade is made up of equal quantities of tomato ketchup and vegetable oil (enough of these two to cover all of the meat), a finely
chopped onion, crushed garlic (a
little, just enough for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste),
chopped red chillies (enough for a spicy tang), and some sugar (not more than a tablespoon).
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large
onions, finely
chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely
chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely
chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely
chopped, save a
little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a
little for serving
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.
I make the dressing first and set it aside while I
chop up the
onion, tomato, and cucumber, to let the flavors combine a
little bit before serving.
1 whole fish, grouper preferred Chile paste (chiles of choice blended with a
little vegetable oil) Juice of 1 lime Vegetable oil 1 stalk celery,
chopped 1 small
onion,
chopped 1 small bell pepper, stem and seeds removed,
chopped 2 tomatoes, peeled and
chopped 2 tablespoons tomato paste 1 teaspoon fresh thyme
olive oil 1/2 white
onion,
chopped 4 cloves garlic, minced 3 ribs celery,
chopped 2 carrots,
chopped * 1 bunch kale,
chopped * 2 cups sugar or cheese pumpkin or winter squash,
chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to taste * a
little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional
The second time we made it we jazzed it up carribean with a
little chopped mango, red peppers diced and green
onion.
This grilled corn salsa combines the sweet, slightly charred grilled corn with finely
chopped red peppers,
onions, a squeeze of a lime and a
little heat from a
chopped jalapeño pepper.
Cut the peeled potatoes in
little cubes, slice the sausage into thin slices and
chop the
onion and the garlic.
Tomatillo Salsa: Ingredients --- One pound tomatillos — 1/2 red
onion, roughly
chopped — 6 garlic cloves, peeled but left whole — 2 large jalapenos, stems cut off — 2 tablespoons olive oil — 1/4 cup fresh lime juice — 1.5 tablespoons honey — 1/4 cup cilantro leaves (I used a
little less) Directions: 1.
If you don't mind a
little raw
onion, however,
chop some up finely, rinse the pieces well under cold running water, and then garnish with them.
Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from organic Italian olives) olive oil, a
little water, freshly
chopped garlic, minced dried
onion, fresh ginger root grated, one bay leaf, Italian seasoning.
Then just shred the sprouts (some stores have bags of shredded brussels sprouts), slice some green
onions, a
little red bell pepper for color, toss in some
chopped peanuts, top with a piece of grilled salmon and your good to go.
Boil the beans in water together with the
chopped onion and
little olive oil.
Ingredients 1 cup
Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more)
Onion,
chopped (1 medium or a
little more than half a large
onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more)
onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water
Once the sauce turns
little golden on the edges, add the
chopped onion and minced garlic.
I also added some mustard, garlic powder, and a
little fresh
chopped onion.
Place a serving of grilled salmon or steak atop a pile of caramelized
onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or vegetable broth, a handful of
chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a
little bacon) to brighten the season's coarser salad greens; try lentils with caramelized
onions and plain yogurt, a universal and delicious combination.
After baking the crust, I added caramelized red
onions, then bbq sauce,
chopped cilantro, then shredded chicken breasts I'd baked and shredded, topped with just a
little cheddar.
extra-virgin olive oil 1 yellow
onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a green bell pepper, optional — adds a
little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely diced A handful of
chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste
Dear Cate, I'm Clio and I'm from Greece.I really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver
chopped and fresh
onions, very traditional, we also have dolmades, this is turkish dish, it is like
little parcels made by cabbage leaves that you steam a
little and then are filled with mince, rice and herbs, and avgolemono.And many others.
If you want to add a
little nightshade - free kick, try
chopping some raw white
onions and cilantro and adding them in just before serving.
vegan mayo, chipotle, salt, lime juice, red
onion cherry tomatoes, a red chilli and garlic all finely
chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches at a time to make everyone jealous) top with avocado slices, spinach and if you can get it a
little vegan cheese to melt into it all.
1/4 cup Olive Oil (I used a
little less) 2 cups
Onion,
chopped 2 Red Bell Peppers,
chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans Black Beans 1 (16 - ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last drop)
While the potato is baking, I take out my pan and sautéed
chopped onions and garlic in a
little olive oil.
I had a leftover grocery store tube of already prepared and
chopped lemongrass, and just dumped maybe three tablespoons or a
little more of that in when the
onions were almost done.
Heated 1 t cumin seeds in oil, added 1 large
chopped onion sautéed until golden, then added squash, with a
little water.
My recent white bean experiment involved two fennel bulbs, and an
onion all
chopped up, some vegetable stock and a
little bit of apple juice to make a chunky soup.
To be really authentic, Spanish smoked paprika could be replaced with smoked bacon slices
chopped into
little cubes / portions and you can begin the 3rd step with the heating of smoked bacon on
little oil with
onions diced (I prefer not fat bacon slices just for the smoky taste, so the result won't be too fatty).
My absolute favorite summer salad is spinach with strawberries, raspberries, a
little bit of
chopped onion and topped with homemade strawberry vinaigrette.