You can start by cooking
the onions in a bit of oil, if you wish, but I usually take a short cut and just plonk everything except the nutritional yeast and tamari in a large pot and bring it to boil.
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.
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
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.
Added
oil to sauté the
onion a
bit then tossed
in some chopped zucchini, yellow squash, carrots, summer squash, celery, the leftover half
of a butternut squash I found
in the fridge, half a chopped green bell pepper (I love bell pepper
in my chili!)
To add a little
bit more flavor, you could first saute» your
onion and garlic
in about 1 tablespoon bacon drippings or
oil for 5 minutes, then add the rest
of the ingredients.
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.
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.
< 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.
I sauteed some
onions, ginger, chilies and grated carrots
in a
bit of oil and mixed
in with the batter.
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.
Saute your
onion in a
bit of olive
oil until soft, and then add the beans, tomatoes, corn, salt and pepper.
Add
in some spicy jalapeno peppers or other peppers
of your preference,
onion, garlic, awesome seasonings, then a
bit of oil and... mustard!
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.
I made this quick weekend lunch by softening a
bit of chopped yellow
onion in a dab
of coconut
oil, then adding garlic, ginger, and curry powder, and finally stirring
in some home - grown lentil sprouts until just heated through.
Cook
onions and garlic
in a
bit of coconut
oil, with a hot pepper if the kids aren't going to eat it.
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.
Blend garlic,
onion, cumin, chili, salt, vinegar, and oregano
in Magic Bullet with a
bit of oil to make a paste.
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.
In a soup pot or Dutch oven, sauté onions on high heat in a bit of oil until softene
In a soup pot or Dutch oven, sauté
onions on high heat
in a bit of oil until softene
in a
bit of oil until softened.
While it's cooking, heat a little
bit of olive
oil in pan over med heat and add the chopped
onion and garlic.
1 ripe avocado, cut
in slices or cubes 1 cup queso fresco crumbled 1/2 cup Mexican style crema or Creme fraiche 1/2 cup diced
onion 2 - 3 Limes 2 - 4 dry Arbol Chiles toasted with a little
bit of oil, until they look dark.
In a non stick pan add a
bit of oil (i used coconut
oil) and sauté the
onions and garlic with some salt and pepper until soft and translucent.
Cook a pound
of trimmed beans
in a
bit of olive
oil with garlic and
onion for 5 - 7 minutes until
onions are translucent.
Heat up a
bit of oil in a skillet and fry the
onion, garlic, and carrots until soft.
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.
In a medium sized pot or dutch oven, cook up those onions in a bit of olive oil, then add your chicken thigh
In a medium sized pot or dutch oven, cook up those
onions in a bit of olive oil, then add your chicken thigh
in a
bit of olive
oil, then add your chicken thighs.
Drizzle a
bit of oil over the
onion chunks, and sprinkle with some salt and pepper - if you put them
in the bowl with the chicken and peppers, the layers will not stay together.
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.
A
bit of sautéed garlic and
onion in your favorite vegetable
oil, together with some vegetable broth, makes up for the best way to simmer those lentils into a delicious pack
of flavor.
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.
Note for adding meat: If you're using meat, you'll want to brown it
in the
oil and remove before sauteing your
onions, being sure to scrape up any little
bits of meat that may stick to the bottom
of the pot.
In a high - quality, heavy - bottom, large, low, stainless - steel skillet, using Mazola Corn
Oil (it's cholesterol free — and I'm aware
of the corn modification situation), and unsalted butter, a generous sprinkle
of crushed dry thyme, a tiny
bit of salt and two or three whole garlic cloves (mash them when soft; they become so very mild)-- over medium heat, sweat the
onions stirring gently so the mixture glazes, carefully scraping the bottom
of the skillet.