Not exact matches
Cut the aubergines, zucchinis, red
onions and
peppers into thin
slices and place them in a deep baking tray.
100 g fresh pea sprouts 5 small roman tomatoes,
sliced 5 small spring
onions,
sliced fresh thyme olive oil salt &
pepper
Allow this to cook over a gentle heat while you de-seed and thinly
slice the red
peppers, thinly
slice the mushrooms and
slice the spring
onions on a diagonal.
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown mushrooms, cut in quarters 1/4 fennel, thin
slices 300 g small tomatoes 2 small spring
onions, divided in half 1/2 broccoli100 g goat cheese salt & black
pepper fresh aragula, put it on after the pizza has been in the oven
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne
pepper 1 teaspoon cumin 1 large leek, white and pale green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
While the corn is roasting;
slice the tomatoes, red
pepper, red
onion and green jalapeño into really small cubes, removing the seedy parts of the
peppers first.
They're
sliced thinly and then sautéed fresh thyme,
onion, garlic, salt and
pepper and then stirred through with natural (coconut yoghurt) to create a rich, creamy mix that absorbs so well onto crusty sourdough bread.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped
onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and
pepper to taste Garnish: 2 cups crisp croutons
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
1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet
onions,
sliced into rings 1/4 inch thick 1/2 teaspoon cayenne
pepper
I have made this recipe before, but instead of cooking the sausage,
onion and
pepper in a skillet on the stove, I cook them on the grill first and then
slice.
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)
As for toppings, substitute whatever you have on hand:
slices of raw red
onion instead of leek or red
pepper instead of mushrooms.
Preparation: - Add the thinly
sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black
pepper, plus the
onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
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
My favorite pizza toppings are tender
slices of steak,
onions, green
peppers and mushrooms with provolone and American cheeses on a provolone crust:) * Thanks * for the giveaway!
Place on the other baking sheet with the
sliced onions and toss with olive oil, 1/2 teaspoon salt and
pepper to coat, just like you did with the potatoes.
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 tablespoons olive oil 1 small yellow
onion, diced 1 red bell
pepper, diced 1 jalapeno
pepper, seeded and
sliced (keeps seeds if you want more heat) 3 cloves garlic
bag frozen
sliced green, red, and yellow bell
peppers and
onion may be substituted.
Then add the tomato
slices, green
peppers, green
onion, black beans, jalapeno, cilantro and then top with cheeses.
Shiitake & Red Bell
Pepper (In honor of Amy) Omit
onions, use half the amount of broccoli Saute 8 oz thinly
sliced shiitakes for 5 minutes Saute a thinly
sliced red bell
pepper for 5 minutes
for the flatbread toppings: 4 Roma tomatoes,
sliced into coins 1/2 green
pepper,
sliced 2 green
onions,
sliced 1/2 cup black beans, drained and rinsed 1 jalapeno
pepper, diced 2 Tbs.
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black
pepper • 1/4 teaspoon
onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2
onions, quartered and thinly
sliced • 10 ounces white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone cheese
Who wouldn't want to eat fajitas for lunch all week!?! Seasoned chicken,
sliced peppers,
onions: our mouths are watering!
Add the
sliced onion, crushed garlic, salt, and
pepper (if using).
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
(You can also add in some
sliced olives, or diced
onion or bell
pepper.)
Slice your
onion and bell
pepper into strips.
Browned the
onions, then added a cut bell
pepper, sauteed, then added
sliced mushrooms and sauteed until reduced.
We're going to use them to make meatball subs with sauce, sauteed
peppers and
onions, shredded vegan cheese, and
sliced black olives.
Top each with 1/2 to 1 tablespoon cooled
onion mixture, followed by about 1/4 cup
sliced peppers.
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
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon chili powder 1/4 cup chopped cilantro 4
slices Pepperjack cheese
sliced red
onion jalapeno
peppers sliced avocado 4 hamburger rolls
Giant burritos stuffed with
sliced chorizo sausage, creamy potato cubes, buttery avocado,
onions,
peppers and aged white cheddar cheese.
It's a savory pie with a beautiful golden brown crust and inside
slices of ham are layered with eggs, chopped green
onions, grated parmesan cheese and lightly spiced with crushed red
pepper, along with salt and
pepper.
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.
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red
onions, thinly
sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly
sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black
pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
Add the
sliced cauliflower, whole red
pepper, garlic bulb, and
onion to a sheet pan.
For the Caramelized
Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet
onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
onion, about 1/2 pound, peeled and
sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and
pepper to taste
-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
Remove to serving plates, and top with a little mayonnaise,
sliced tomato,
sliced red
onion, avocado, and grilled red bell
pepper.
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle
pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt &
pepper -
Pepper jack cheese - Red
onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
Ingredients -3 tablespoons of butter -5 cups of thinly
sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock - Salt and
pepper to taste -1 baguette,
sliced - equal parts of grated parmesan and Swiss cheese.
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: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black
pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped
onion / 1/4 C each, seeded and chopped green and red bell
pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
3 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon
pepper 1/4 cup green
onions, thinly
sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley
FOR LAMB MEATBALLS (KEFTA) 2
slices firm white sandwich bread, torn into small pieces 1 small
onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black
pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
Slice the green
onions, and chop the apple,
pepper, and celery into small pieces.
Thursday: Girl Scout Gumbo (hamburger, vegetable soup, cheese,
onion, green
pepper, served on Fritos — I have a gluten and diary free version), Milky Way Salad (Milky way pieces, apples, bananas, cool whip — We have vanilla coconut - based yogurt with apple
slices and gluten and dairy free chocolate chips), box oven brownies.