Saute
your onion in a bit of olive oil until soft, and then add the beans, tomatoes, corn, salt and pepper.
In a medium sized pot or dutch oven, cook up
those onions in a bit of olive oil, then add your chicken thighs.
Not exact matches
We settled on meatloaf, thinking that you could make it look sort
of like a camel's hump... you know... if he was wearing a girdle
of camel's hair, he had to have done something with the rest
of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and
onion, and I thought it turned out a
bit dry, but it wasn't bad, especially with a topping
of vidalia
onions browned
in olive oil, balsamic vinegar, and a little more honey.
Love taking fresh tomatoes basil green
onions and black beans and tossing them
in a little
bit of olive oil and balsamic, if you have peppers and other veggies throw them
in as well.
For this recipe, a pork shoulder is coated
in a simple spicy - sweet mix and popped
in the slow cooker with an
onion and a
bit of olive oil.
I took the super simple route and cooked the
onion low and slow
in just a
bit of olive oil seasoned with kosher salt and freshly ground black pepper.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large
onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled
olive oil 70g bacon
in small cubes 500g round steak
in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Using a frying pan, sauté the
onions slowly
in a
bit of olive oil or odorless coconut
oil.
Place the Strong Roots spinach
bites and garlic sweet potatoes on a tray and bake them
in the oven for To make the tofu scramble heat up 1 tablespoon
of olive oil and add the finely sliced
onion.
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.
Shrimp
in «made up sauce» which is some combination
of olive oil, butter, garlic, spicy things (fresh cayenne, chili garlic paste, sriracha), barbecue sauce or tonkatsu, herbs and sometimes green
onions and sometimes lemon juice or a teeny
bit of white wine.
In a large frying pan, sauté the artichoke hearts, hearts of palm, onions, and garlic in a bit of olive oil until the onions get sof
In a large frying pan, sauté the artichoke hearts, hearts
of palm,
onions, and garlic
in a bit of olive oil until the onions get sof
in a
bit of olive oil until the
onions get soft.
I actually prefer curly kale, and I usually saute it
in a
bit of olive oil with a little garlic and
onion powder.
Start with sautéing the
onions in a little
bit of olive oil in a medium pot.
1 tablespoon
olive oil 1 large red
onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed
in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight
of fresh broad beans or 250g frozen 75g green
olives, pitted 500g cod fillet, cut into
bite sized chunks — not too small or the fish will fall apart when cooking Juice
of 1/2 lemon Black pepper Fennel fronds to garnish
Now, reserving a
bit of each for garnish, stir
in the
olives, and red
onion, pine nuts and
olive oil.
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced
in half 2 fennel bulbs, cut
in half 1 cup new potatoes, cut into
bite sized pieces 1
onion, cut into quarts 4 cloves
of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon
of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle
of olive oil
Topping ideas: sliced green
onions, chopped chard stems and leaves that have been cooked for a minute or two
in a skillet with a
bit of olive oil and salt (see photo), chopped fresh chives, toasted walnuts
In a hot skillet, add about 2 teaspoons
olive oil (enough to coat the bottom
of the pan); once hot, sauté the
onion with the jalapeño pepper until they have softened a
bit; then add the garlic and cook until fragrant, about 30 seconds.
Instead
of pureeing the
onion to stir into the sauce, you can also chop it up and enjoy it onto toast, drizzling a
bit of olive oil and sprinkling some salt over the top before
biting in.
While it's cooking, heat a little
bit of olive oil in pan over med heat and add the chopped
onion and garlic.
Cook a pound
of trimmed beans
in a
bit of olive oil with garlic and
onion for 5 - 7 minutes until
onions are translucent.
Mojito Chicken from Envious Edibles 1/2
onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut into
bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1 tbsp
of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your choice)(I used Jamaican Appleton Estate) 1 pinch
of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown
in small amount
of olive oil.
Saute your favorite vegetables, whether mushrooms,
onions or sliced bell peppers,
in a little
bit of extra-virgin
olive oil.
Add yellow
onions that have been sautéed
in a
bit of low - sodium veggie broth with garlic,
olive oil, and black pepper.
I had a snack
of celery stick and two pieces
of cheese at 1030 am then lunch at 12.45 pm X1 can tuna
in h2O
bit of raw kale X11 spinach leaf 1/4 cup spring
onions 15 ml
of a low carb mayo +
olive oil + 1/2 an avo x2 hours later my ketones decreased now to 0.2.
Toss the
onions with a
bit of olive oil, salt, and pepper, and pop them
in the oven for 20 - 30 minutes, until they are soft and golden brown.
In a medium sized bowl, gently toss together the sliced cucumbers, red
onion, radishes, mint leaves with a little
bit of white vinegar and
olive oil, salt and pepper to taste.
While the tomatoes soak, cook the
onions in a small pan with a little
bit of olive oil until they begin to look brown and smell awesome, like 5 - 8 minutes.
In a medium sauté pan, over medium heat, add your fat (bacon fat, butter, lard or
olive oil),
onions, garlic and diced jalapeños, along with a little
bit of salt and pepper.
Heat
olive oil in a medium skillet over medium - low heat, add
onions, radishes salt and pepper, cook for a few minutes, then add a few tablespoons
of water, cover and let steam until radishes are tender but still have a
bite, about 5 minutes.
This is really easy to do with kale, even if it is frozen, because it cooks so fast — give it 3 minutes
in olive oil in the bottom
of the pot, maybe with a clove
of crushed garlic or some
bits of onion, and then add the sauce and heat it up.