Sentences with phrase «organic onion diced»

1 can organic pinto beans rinsed 1 cup vegetable or chicken stock (I make mine in the crockpot and freeze it in 1 cup containers) 1/4 organic onion diced 1/2 -1 tsp Cumin 1 tsp Ancho Chili Pepper 1/2 -1 tsp Aleppo Pepper 1/2 tsp Expote 1 tsp Cilantro 1 tsp Virgin Coconut Oil Salt and Pepper to taste

Not exact matches

Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar, ground mustard seeds, spices, black pepper

1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)

* 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

Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.

2 cloves garlic 1 cup white or yellow onion, large dice 1 cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal

Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar

1 tbsp coconut oil 1 small onion, finely chopped 2 small organic sweet potatoes, scrubbed and diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black pepper, to taste Bunch of fresh chives (approx 75gms / 2.6 oz, optional)

organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)

1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)

1 pound organic ground turkey or chicken breast 1/2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp Cracked black pepper Haas Avocado slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO

6 hard boiled organic eggs, diced (boiled for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2 sliced green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2 tsp celery salt pepper to taste

1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes

2 cups dry red lentils 1 onion diced 6 carrots sliced in one inch chunks (peel if not organic) 8 cups water 1 Tablespoon Herbes de...

1 yellow onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...

Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2 cups carrots (about 5 small carrots), chopped (I left mine in fairly large pieces) * 3 1/2 cups onion (about 4 medium onions), chopped * 2 cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen organic peas instead) * one 35 oz.

2 cups dry red lentils 1 onion diced 6 carrots sliced in one inch chunks (peel if not organic) 8 cups water 1 Tablespoon Herbes de Provence

Olive oil 3 large organic chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion, diced 2 potatoes, peeled and diced 1 cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves of garlic, minced 1 cup of white wine 1 cup of chicken broth (I used low sodium) Salt and pepper

1 pound of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4 of a yellow onion, finely diced 1 tablespoon of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon of salt 1 teaspoon of ground pepper 1/2 teaspoon of dried oregano or I used a handful of fresh lemon oregano minced 1 egg 1/2 cup of Panko bread crumbs

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper

6 medium organic sweet potatoes (diced) 1 large organic onion (diced) 1 cup frozen organic corn 1 Tablespoon minced organic garlic 1 teaspoon paprika 1 teaspoon whole fennel seed (coarsely ground) 1 teaspoon whole caraway seed (coarsely ground) 1/2 teaspoon ground black pepper 1/4 teaspoon ground cloves salt to taste (optional)

4 large carrots 1/2 finely diced onions 1/2 cup white wine 1/4 cup finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not organic).

1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut into small pieces (organic) 1 clove garlic 300g chicken breast (organic) 1 bay leaf 1 sprig of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (organic) 1 egg (organic)

* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste

«Cornbread» recipe, crumbled 2 stalks organic celery, diced 1/2 onion, diced or cut according to preference 1/2 -1 tsp.

Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper

4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!

To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed

Diced mango, avocado, red onion, jalapeno, a squeeze of lime, and a little fresh cilantro make a delicious, tangy sweet and spicy salsa that goes great with Mission Organics ® Blue Corn Tortilla Chips.

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful -LSB-...]

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the diced onions and minced garlic to the pan and cook for about 3 minutes, then add 1 tablespoon of all - purpose flour and mix until well mixed, then add 1/2 cup of low - fat organic milk and continue to mix

For the stew: * 1 tablespoon organic coconut oil or olive oil * 1 large sweet potato, peeled and diced * 1 zucchini, chopped * 1 green pepper, chopped * 1 red pepper, chopped * 1/2 cup water (or fish stock) * 3/4 cup organic whole coconut milk * 1/2 cup chopped green onion (bottom parts only)- for garnish * 1/2 cup cilantro, chopped - for garnish

750g carrots, preferably organic 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 litre vegetable stock 100g light feta, cut into very small dice A small bunch of mint, leaves finely shredded Black pepper Sea salt Sumac (optional)

ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

6 ounces organic mozzarella cheese * 1 cup fresh sliced spinach 2 tablespoons organic feta cheese 1 can (2.25 ounces) sliced black olives 1/3 diced onion 1/2 cup quartered artichoke hearts 1 large mushroom (sliced) 1 cooked chicken breast (Optional, non keto - friendly ingredient: 5 sliced sun - dried tomatoes)

ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)

I like to cover the base with organic tomato paste, add cooked diced pumpkin, onion and garlic, rocket leaves, cooked diced chicken, and top with grated firm goats cheese.

Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste

1 T. olive oil 2 c. onion, red, chopped (1 onion) 1 c. bell pepper, green, diced 1 c. bell pepper, red, diced 3 T. jalapeño, finely chopped (2 jalapeño peppers) 1 whole garlic head, peeled and minced 1/4 c. tomato paste, no - salt - added 4 c. vegetable broth, organic, divided 1 tsp.

For the sauce: 1 small organic butternut squash olive oil 1 organic yellow onion, diced 1 organic jalapeño, seeded and diced 2 tsp organic ground cumin 1/3 c organic cashews or sunflower seeds, soaked for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going

2 tablespoons oil (coconut oil / ghee) 1 large organic onion, diced 3 cups diced butternut squash (approx.

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

There are so many ways to cook hamburger and this time as part of my Solidarity with Japan post, I decided to make ハンバーガー Hanbaagaa (Japanese Style Hamburger)-- in primal way of course ハンバーガー Hanbaagaa (Japanese Style Hamburger) Ingredients: 1 lbs organic grass fed ground beef 1 shallot 3 cloves garlic 1/4 white onion — diced 1 egg Salt... Read more →

Ingredients: 1 package (8 ounces) organic tempeh 1 onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon medium - hot chipotle chili powder (optional) 1 teaspoon parsley flakes 1 cup water 1 can (15 ounces) diced, organic tomatoes, no - salt - added 1 cup frozen organic corn salt to taste (I don't add salt)