Place the potatoes and
onions in a strainer over a bowl and let stand for 10 minutes to let the liquids drain.
Place
the onions in a strainer and hold under cold running water for a minute to remove any bitterness.
Place minced
onion in a strainer; rinse under cold water for 10 seconds.
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly
in a fine - mesh
strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red
onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
* 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
Drain
in a
strainer or colander, pushing the
onion against the base of the
strainer or colander to remove as much liquid as possible.
When I got down there — using the elevator hidden
in a fake outhouse
in the corner of a vacant lot — I immediately rinsed the dip
in a
strainer and discovered bits of spinach,
onion and two kinds of peppers.
In a small
strainer, rinse chopped
onion under cold water, then shake off excess liquid.
My mom, who hates
onions but loves
onion dip made from the blue box, would take the packet of dried
onions and crush it through a
strainer until there wasn't a lick of
onion string left
in the dip.
Place black beans
in a
strainer, rinse then place
in bowl with cooked quinoa, add the mushroom /
onion mix.
You may leave the
onions and garlic
in if you wish, or strain the stock through a fine
strainer.
* 2 tablespoon olive oil * 1
onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed
in cold water and drained (use a fine mesh
strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed
in the
strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika
Place the sliced
onions in a fine mesh
strainer and slowly pour the boiled water over the
onions.