Place chicken pieces, 1/2 of
the onion cut into slices, 2 cloves of the garlic, the bay leaf, black peppercorns and 2 teaspoons of the salt in a large saucepan.
Not exact matches
Cut the aubergines, zucchinis, red
onions and peppers
into thin
slices and place them in a deep baking tray.
2 pounds goat meat,
cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2
onions,
sliced 2 tomatoes, chopped 2 green
onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided
into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and
cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet
onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias
sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)
Cut potatoes and
onion into even sized chunks or
slices, toss with minced garlic and olive oil, a few chopped fresh herbs if desired, and seal foil tightly.
1) Peel and
cut mango, avocados,
onion and tomatoes
into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and
cut them
into 10 - 12
slices (as if you were
cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the
cut tortilla sheets 7) Place greased
cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and
cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red
Onions,
cut into wedges 2 Cloves of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
2 lbs yukon gold potatoes,
cut into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large
onion, peeled and
cut into 1/2 inch
slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed,
cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green
onions and chile flakes for sprinkling
-2 medium beets, peeled and
cut into paper thin
slices -1 small red
onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
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
Ingredients: 2 T olive oil / 1 large
onion, thinly
sliced / 2 garlic cloves, thinly
sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives,
sliced / leftover turkey,
slices or chunks / 8 wedges of preserved lemon, all pulp removed,
cut into thin
slices.
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.
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center
cut bacon - brown sugar - Roma Tomatoes,
sliced - Red
onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
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.)
boneless / skinless chicken breast,
sliced Canola or vegetable oil 1/2 medium
onion, diced 1 red bell pepper,
cut into strips 3 cloves garlic, minced 1/2 cup chopped pineapple *
Slice half the red
onion into circles, and then
cut those circles
into halves.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash,
cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled,
cut into 1/2» cubes 4 oz of cherry tomatoes,
cut in half 1 tbsp balsamic vinegar 2 small
onion, thinly
sliced 1 small fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1) Peel and
slice the
onions thinly 2) De-seed red bell pepper and
cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until
onions turn slightly soft and transparent 4) Mix sauteed red bell pepper,
onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
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
4 parsnips, peeled, ends trimmed, and
cut into 1/2» thick
slices Unsweetened soy milk 1 tablespoon olive oil 1 small
onion, peeled, and diced 2 medium - large cloves garlic, thinly
sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional
onion powder to taste Optional Garnish: parsley and additional lemon zest
Asian eggplant,
cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium
onion, quartered lengthwise and
sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green
onions, green parts only —
cut into 3 / 4 - inch pieces
4 lbs beef short - ribs,
cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl
onions 1 cup baby carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
Slice the
onion into thick rounds, and
cut those in half.
Ingredients: 3 c. green cabbage finely
sliced 2 c. purple cabbage, finely
sliced 3 medium sized carrots, julienned 1 parsnip, julienned 1 organic Fuji apple,
sliced in thin wedges 1/4 c. green
onions,
cut into thin
slices 1/4 c. unhulled sesame seed
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.
2 cups pineapple
cut into small chunky wedges 1/2 small red
onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes,
cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red
onion,
sliced 1/8 ″ thick 1 large shallot,
sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
Meanwhile,
slice or chop
onion, and
cut pork belly
into thin
slices or chop it as you like.
1 pound fresh large poblano chiles 1
onion, quartered,
cut crosswise
into 1 / 4 - inch
slices 4 garlic cloves, minced 2 teaspoons dried oregano, preferably Mexican 3/4 cup sour cream 1/4 cup shredded Monterey Jack 1 package tortilla shells Kosher salt
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
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly
sliced 1/2 sm red
onion,
sliced 1 lemon,
cut into 4 wedges 1.
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2
onion, peeled and
cut in half 1 carrot, peeled and
cut in quarters 1 stalk celery,
cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed,
cut into eights 4 pieces sweet and sour cippolini
onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
While the chicken is browning,
cut the
onions into this
slices.
* about 1 pound zucchini,
cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large
onion, thinly
sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and
cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
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
1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and
cut into bite sized chunks 1 large
onions,
sliced into half circles 2 medium zucchini,
cut into bite sized chunks 8 oz portabello mushrooms,
sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
1 large eggplant,
cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red
onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish,
sliced (optional)
Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the lettuce then tear roughly
into pieces; thinly
slice radishes, cucumbers, and
onion with a mandoline;
cut tomatoes in half; and roughly chop dill.
While the
onions are cooking,
cut the sausages
into slices about 1 / 2 - inch thick.
2 tablespoons extra virgin olive oil 1 medium
onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and
cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
500 gm chicken,
cut into medium pieces 1 tsp ghee 400 gm
onions, thinly
sliced (almost 6 medium
onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
Ingredients (serve 2) 2 small carrots,
cut into julienne 2 bok choy bunch,
cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring
onions for garnish
1 large
onion cut into 1/4 ″
slices 1 cup of flour 1 teaspoon of baking powder 1 teaspoon of paprika 1 egg beaten 1 cup of light beer 1 teaspoon of garlic salt 1 teaspoon of freshly ground pepper 1 cup of breadcrumbs Deep fryer with Canola or vegetable oil
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!
Halloumi Cheese —
cut into tiny 1/4 inch cubes Drizzle of Extra Virgin Olive Oil 2 Tomatoes — 8
slices thinly
sliced 1/2 Cucumber — peeled — 24
slices thinly
sliced 1/2 Red
Onion — thinly
sliced into 4 rings or to taste 10 Oz.
Ingredients - 1 pound fingerling potatoes - 1 red
onion, chopped - 1 pound asparagus, trimmed and
cut into 1» pieces - 1 1/2 ounces chopped prosciutto (4
slices)- However many eggs you want!
Ingredients 1 large
onion cut into 1/4»
slices 1 cup of flour 1 teaspoon of baking powder 1 teaspoon of paprika 1 egg beaten 1 cup of light beer 1 teaspoon of garlic salt 1 teaspoon of freshly ground... continue reading...
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red
onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes,
cut into rounds / 2 small zucchinis,
cut into slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans,
cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).