Not exact matches
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 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)
9 cups
of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup
diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles
1 Medium aubergine,
diced large 1t Sesame oil (or another high - heat oil) 1/2
Onion,
diced 1/2
Green pepper,
diced large 1 t Sesame oil 1 Clove
of garlic, minced 1» Piece
of ginger, minced
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light
green parts, sliced and thoroughly rinsed 1 celery stalk,
diced 1 small
onion,
diced 3 1/2 cups
diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
2 cans
of beans (black beans, pinto, kidney, or any others that you like) 1
onion,
diced 1 large bunch
of greens (I used collards, but kale would also work) 1 tsp
onion powder 2 tsp Braggs liquid amino acids
This Asian Red Cabbage Slaw stands out with its brilliant purple hue and is accented with shredded carrots, sliced
green onion, cilantro, and the subtle flare
of diced poblano and jalapeño peppers.
1 large white
onion one large
green pepper 2 cloves
of garlic minced 1 can
of diced tomoatos (not drained) 1 can tomato paste 1 can
of tomato sauce 1 can
of kidney beans 1 can
of chick peas 1.5 pounds
of ground beef
I used riced rutabaga, as the FODMAPs in cauliflower are still quite bothersome to my gut, which is why I also replace the typical
diced onions and garlic for a bit
of green onion.
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
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
Broiled catfish fillets, lightly seasoned and topped with a mixture
of fresh sweet corn,
diced tomato, cilantro and
green onions make a light satisfying dinner that can be on the table in less than 30 minutes.
I saute a
diced onion & a cup or so
of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup
diced ham, & the
greens and cook it slow in the oven and eat it over rice, for two days.
For garnishes you'll need a large leaf
of Romaine lettuce,
diced grape tomatoes, sliced black olives,
diced green bell pepper,
diced red
onion, and shredded cheddar cheese.
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
For the mint + pistachio chutney: 1/4 cup
of pistachios, shelled 1/2 teaspoon
of coriander seeds 1 1/2 cups
of mint (loosely packed) 1 clove
of garlic 1/4 cup
of onions,
diced 1/2 teaspoon
of lemon zest 1 small, mild
green chili (seeds removed) 1/2 teaspoon
of salt 2 - 3 tablespoons
of grapeseed oil (or any neutral oil)
for the avocado + mango salsa: 1 ripe avocado,
diced 1 mango, peeled, pitted, and
diced 1 jalapeño, seeds removed and
diced 3 - 4
green onions (just the white parts that were reserved from the filling),
diced the juice
of 1/2
of a lime salt + pepper
2 Tablespoons olive oil 3 cloves
of garlic, minced 1 medium
onion, thinly sliced 2
green bell peppers, medium
diced pinch
of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages
of store bought seitan, sliced) 1/2
of a 15 oz can
of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch
of scallions, thinly sliced, approx. 3/4 cup
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
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red
onion,
diced 2 small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4
green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
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 large
onion,
diced 2 - 4 cloves garlic,
diced 2 tablespoons chipotle in adobo sauce, blended 1
green bell pepper,
diced 1 - 3 jalapenos,
diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes,
diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced
I love to serve Mexican Lasagna «taco style» by offering a plate full
of «fixings» for everyone to add to their plate: shredded lettuce, chopped tomatoes, chopped
green or red
onion,
diced or sliced avocado, fresh lime wedges.
I bought a container
of what I thought was
green salsa, and upon getting home, I actually read the label / It is
green pepper, red pepper,
onion, garlic, culantro, cilantro and tomatoes all
diced up super fine.
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
1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2
diced white
onion About 20 edamame 2 chicken breasts 2 tablespoons
of light (the
green bottle) soy sauce 3 tablespoons lemon juice Dash
of pepper Optional: Add a few dashes
of chili flakes
Then top with a dollop
of low - fat sour cream, some
diced tomatoes and
green onions and a pinch
of crumbled bacon.
Top with a dollop
of sour cream, bacon (or veggie bacon),
green onions and
diced tomatoes.
8 cups
of spring
greens 1 mango, seeded, peeled and chopped 1/2 sweet
onion,
diced 2 tablespoons freshly chopped cilantro 1/3 cup cashews
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.
1 cup minced parsley (1 bunch or 2 bunches if the bunches
of parsley are small) 2 large
diced tomatoes (seeds and skin are fine) 4 chopped
green onions, including tops 1/4 cup fresh, chopped spearmint leaves 1/3 cup fresh squeezed, lemon juice 1/4 cup olive oil Salt & freshly ground pepper to taste
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth
of corn removed from the cob 1 bunch scallions,
diced 2 small red
onions,
diced 2 cups cherry tomatoes, chopped 1 avocado,
diced 1 red bell pepper, chopped fresh dandelion
greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice
of one lime 1 chipotle chile (
diced) & a couple spoons
of adobo sauce a couple small spoons
of mustard
Fresh tomatoes,
diced onions,
diced green peppers, and used real center cut bacon instead
of pre-packaged pieces.
healthy splash
of olive oil 1/2 large
onion,
diced 1 clove garlic, minced 1/4 cup spelt flour 2 cups veggie stock 1 can
of full fat coconut milk 2 TBL
green curry paste, i've been using this brand and it's spicy AF, i like this brand too.
Ingredients -2 tablespoons oil - 2 1/2 tablespoons
of curry powder - 1/4 teaspoon
of cayenne powder - 1 medium
onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can
of tomato sauce (14 oz)- 1 can
diced tomatoes (14 oz)- I use fire roasted with
green chilies!
5 small
green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece
of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes,
diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (
green)
onions for garnish 3 teaspoons rice flour for thickening (optional)
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple
onion,
diced 1
green bell pepper, stemmed, seeded and
diced 1 red bell pepper, stemmed, seeded and
diced 2 ripe mangos, peeled and
diced Juice
of 3 oranges 1/2 cup pineapple juice Juice
of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste
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!
and simmered them with the
diced sweet potato, a clove
of garlic and the chard stems for about 10 minutes, then added the chard
greens and caramelized
onions and simmered for 10 minutes further before adding the spinach in the last five minutes or so.
I also added
green onions, jalapenos or
diced green chilies and a little bit
of sour cream to the chicken mixture to add a little more filler.
In a skillet brown ground beef and
onion, for about 5 minutes; add
diced green chilies at the end
of the cooking period; drain.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3 small carrots, finely
diced 2 stalks celery, finely
diced 1 red pepper,
diced 1
green pepper,
diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest
of the meal 2 tablespoons chopped cilantro Juice
of half a lemon, plus lemon wedges for garnish
Lately I have been living off
of bean salad (I made a huge batch and scoop out 1 cup portions into a tupperware each day for lunch) consisting
of 1 can garbanzo beans, 1 can dark red kidney beans, about 1/2 c chopped
onion, 1/2 cup
diced green pepper, 1 roma tomato
diced, and a couple generous shakes
of garlic powder.
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages
of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow
onion,
diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch
green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
This salad requires a can
of chickpeas, 2
diced avocados, a generous amount
of chopped parsley, feta cheese, lime juice,
green onion, salt, and pepper.
Finely
Dice 1/2
onion, 1 tomato, 2 hard boiled eggs and a handful
of green onion leaves and add to the bowl with the potatoes
I did make a few changes: — 1/2 an
onion,
diced, because I didn't have enough
green onions — 5 tiny cloves
of garlic,
diced, mixed with the parmesan cheese — pinch
of Aleppo pepper mixed with the cheesw — dried thyme instead
of fresh because that's what I had I also made it in a 10 ″ pan and this did seem way easier than dealing with filling two 8 ″ pans.
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: 3 Bell Peppers, red, orange, yellow or
green 10 White Mushrooms, peeled & brushed 1 small
Onion, thinly
diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash
of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
6 - 7oz salmon filet, cut in half 6 cups salad
greens 1/4 cup each
diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple
onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place
of dip, if desired.