Not exact matches
Heat vegetable oil
in saucepan, over medium heat, for 30 seconds, then add
onion mixture and 1.5
teaspoons salt (reserve 1/2
teaspoon salt for later).
4 tomatoes, roasted and peeled and chopped 1 cup chopped
onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles
in adobo sauce, diced 1/2
teaspoon salt 1/4
teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced
onion 1
teaspoon dried Mexican oregano or 2
teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced 1 cup minced
onion 1 tablespoon thyme 1
teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar Jerk rub / seasoning (see recipe) 1 whole chicken, cut
in quarters (leave skin on)
Once melted, add
in chopped
onions with 1/4
teaspoon of salt, and stir until all
onions are coated
in the oil mixture.
Heat another
teaspoon of sesame oil
in the pan and stir - fry the
onion and pepper until soft.
2
teaspoons olive oil 1 small
onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch dice 1
teaspoon dried thyme 1/4
teaspoon dried tarragon 6 cups vegetable broth 1/2
teaspoon salt 1 cup dried small pasta 1
teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
3 Cook the mushrooms,
onions, and garlic: There should be a few
teaspoons of fat left
in the pan from cooking the patties, but add additional oil if needed.
Add
in the flesh from the 2 avocados, 1/2 red
onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1
teaspoon of salt.
In a small bowl, combine 1 cup of tomato sauce, 1/2
teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4
teaspoon each of garlic powder and
onion powder, and a
teaspoon of lemon juice.
Pear Ginger Chutney: Put these ingredients
in a saucepan: one small chopped
onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1
teaspoon red pepper flakes / 1 cup raisins / 2
teaspoons salt / 6 — 7 cups of pear, cored and chopped.
1 medium - size spaghetti squash, cut
in half lengthwise 1/2 medium
onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2
teaspoon dried dill 1/4
teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Transfer to mixing bowl and fold
in ricotta, parmesan, 1
teaspoon olive oil, green
onions and lemon zest.
In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1
teaspoon salt, 1/2
teaspoon black pepper, oregano,
onion powder, cumin, garlic powder, and cayenne.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium
onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes
in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
3 - 4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced
onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4
teaspoon red pepper flakes 2
teaspoons cornstarch dissolved
in 3 Tablespoons water Sesame seeds
ingredients: 3 1/2 pounds ground sirloin (I use the lowest
in fat) 5 tablespoons unsalted butter 3 cups yellow
onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
2 tablespoons extra virgin olive oil 1 medium
onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2
teaspoon fine grain sea salt 1
teaspoon sweet paprika 1
teaspoon garlic powder 1 chipotle pepper
in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Meanwhile, combine the remaining 1/4 cup parsley, 1/4 cup Parmesan, 1/2
teaspoon Italian seasoning,
onion powder, 1/4
teaspoon salt and pepper
in a medium bowl.
1 small red or yellow
onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped
in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
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
* 6 medium
onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly
in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry powder, or to taste * pinch or two of cayenne pepper, or to taste
Heat up a small pan with 2
teaspoons coconut oil throw
in the crimini mushrooms,
onions, 1
teaspoon basil and coconut aminos then sautée for 6 minutes and set aside.
1) 330g of pizza bread flour (the kind that already come with yeast
in it) 2) 320 ml of warm water 3) 1
teaspoon of table salt 4) 1/3
teaspoon of sugar 5) 20g of melted butter 6) 1 small
onion 7) 1 clove of garlic
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of bacon, cut 2 Cups
Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1
teaspoon salt 1/4
teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon
in skillet.
Pour 1/4
teaspoon or so of the reserved sauce over the noodles
in each cup and sprinkle the tops with a few green
onions.
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small
onions, chopped * 2 red bell peppers (or rough equivalent
in mini bell peppers), seeded and sliced * 1
teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
To make the bruschetta,
in a small bowl stir together the chopped tomatoes, garlic,
onions, and basil leaves with a
teaspoon of olive oil.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1
teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2
teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red
onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes
in water
In a large skillet, heat the 2
teaspoons of oil over medium heat and add the
onions.
Stir
in 3 tablespoons
onion and next 4 ingredients (through 1/4
teaspoon salt).
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.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms,
in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow
onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1
teaspoon fresh thyme leaves (1/2
teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
In a small saucepan, toss together the diced
onion, olive oil, curry leaves, garlic, and 1
teaspoon salt.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1
teaspoon olive oil 70g diced chorizo 1/2 large
onion, thinly sliced
in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil
in a large nonstick frying pan over high heat.
PUT hot dogs
in buns and add to each: 1
teaspoon mustard, 1 tablespoon each relish and
onion, 2 tomato wedges, a pickle half, peppers, and celery salt, if using.
In a large bowl, mix the pork, wine, fennel seeds, garlic,
onion, sage, 1
teaspoon of the pepper, 1
teaspoon of the salt, and the EVOO.
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
Combine remaining 2
teaspoons sesame oil, remaining 1/4
teaspoon salt, rice, green
onions, and peanuts
in a medium bowl.
1
teaspoon olive oil Small red
onion,
in thinly sliced half moons 1/2 lb cremini mushrooms, sliced 2 cloves garlic, minced 1
teaspoon dried thyme 1/4
teaspoon salt Extra basil for garnish
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium
onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1
teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4
teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red
onion, roughly chopped (the other half is going on the burgers so slice
in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1
teaspoon kosher salt 1/2
teaspoon fresh ground black pepper 1/2
teaspoon ground cumin 1/2
teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
While couscous is cooking, Heat remaining
teaspoon of oil
in a small nonstick skillet and saute pepper,
onion, and edamame until just tender.Add ponzu sauce, toss together for a few seconds, and then combine with cooked couscous.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium
onions and sauté slowly
in butter and olive oil / When
onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir
onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place
onion mix
in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon
in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the
onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
2 1/2 pounds fingerling potatoes, scrubbed, sliced
in half lengthwise 1
teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet
onion, thinly sliced
in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2
teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2
teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
What's
in it: 2 tablespoons coconut oil 1
onion (yellow or vidalia), chopped 1 - 2
teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light coconut milk 1/4 cup red curry paste 1/4 tsp.
1 (8 - ounce) carton regular or light sour cream 3/4 cup regular or light mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1
teaspoon dried minced
onion 1/8
teaspoon garlic powder Dash salt and pepper Assorted vegetables, crackers, or chips For dip,
in a medium bowl, combine sour cream, mayonnaise, parsley, chives, minced
onion, garlic powder, salt, and pepper.
1 cup all - purpose flour 1/4 cup nuts 1/2
teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided
in half 6 tablespoons unsalted butter, cut
in pieces 1 small white
onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste
-- 125 g rolled oats, soaked
in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1
onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2
teaspoons Dijon mustard — 1
teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red
onion, sprouts, ciabatta or rolls
Arrange the vegetables and
onion on the baking sheet, drizzle with olive oil, sprinkle with the herbes de Provence and 1
teaspoon sea salt and toss until the veg and
onions are evenly coated
in the oil and spices.
While the potatoes are cooking,
in a large bowl, combine mayonnaise, parsley, tarragon, capers,
onion, whole - grain and Dijon mustards, 1/2
teaspoon salt, and 2 - 3 tablespoons water.