In your slow cooker,
place diced onion, garlic, sweet potato, eggplant, zucchini, corn, beans, herbs and spices.
Place the diced onion into a saucepan along with the rice bran oil and let gently cook over a medium heat.
Meanwhile,
place the diced onion and olive oil into a skillet.
Not exact matches
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
Place the kefir, half of the
diced red
onions, garlic, pepper, chili flakes, turmeric, oregano, honey and salt in a blender and pulse until completely smooth and combined.
Meanwhile pasta is cooking,
place almond flour, bell pepper, tomatoes, miso, tahini,
diced onion, garlic, lemon juice and zest (keep a little for decorating) to a blender and blend until completely smooth.
After
placing garlic in oven, rinse, peel, and
dice,
onions, carrots, and celery.
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each
diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple
onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in
place of dip, if desired.
Prep all salad ingredients and
place in large bowl: chopped lettuce, ground turkey,
diced tomato, cubed avocado, grated cheddar cheese, kidney beans, chopped cilantro, chopped red
onion, and corn chips.
1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and
place bell pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell peppers are cooking,
dice onion, and chop spring
onions and stir fry them in a pan, until
onions turn soft and slightly caramelized 5) Add in minced beef to the
onions, and using a wooden spoon, move beef around until browned and cook.
Next,
place 1 cup uncooked quinoa on the bottom of the casserole dish and layer with
diced onion and red pepper on top.
Dice the remaining
onions and mushrooms and
place in a frying pan with the butter over a medium heat.
Place diced sweet potatoes, squash and
onions on a baking tray.
2 - 3 Tbsp ground flax seed 1/3 cup Balsamic vinegar 1/2 cup water 1/2 tsp dried parsley 1/2 tsp Dijon mustard (optional) 2 Tbsp
diced red
onion (optional)
Place all ingredients in a small glass jar with a lid and shake.
Just finely
dice the tomatoes, green pepper, banana pepper and
onion and
place them in a medium sized bowl.
Place 6 to 8 pounds beef bones, 2 cups
diced yellow
onions, 1 cup sliced carrots and 1/2 cup sliced celery in roasting pan.
Remove the chicken,
onions, and celery from the skillet and
place on the cutting board you used to
dice the vegetables (saves dishes!)
Place crumbled tofu,
diced onion, garlic, fresh herbs, tahini, ground almond, juice of one lemon, 3 tablespoons of cornmeal, salt and pepper to a food processor and blend until smooth.
Place a large soup pot on the stove and add chicken and
onion mixture, chile cooking sauce, water, corn, black beans,
diced tomatoes, chicken bouillon, and V - 8 juice.
Once the oil get's hot add the minced garlic and the
diced onions, mix with the oil and cook for about 3 minutes, then add the
diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together,
place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork
For the red beans:
Place soaked beans in a pot and cover with cold water by 4 inches; add the
diced onion, bay leaf, and a pinch of salt.
Place diced pumpkin,
onion, peppers, and the pecans onto a sheet pan.
Place the white
onions and garlic in a food processor and pulse until the
onions are finely
diced.
Cut the peaches and red pepper into a 1/2 inch
dice, then
place in a bowl along with the
onion, parsley, salt, lemon juice, olive oil, and chili pepper if using.
Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and
diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green
onions (scallions), thinly sliced Directions:
Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.
Place chopped turnips and
diced onion in a medium sized skillet over medium high heat.
Green Bean, Tomatoes &
Onions 1 tablespoon olive oil 1 can green beans 1 can
diced tomatoes (look for w / out sugar) 1 small to medium sized white
onion Cut the
onion into 1/2» to 3/4» sized pieces,
place in a skillet in which you've just begut to heat the oil.
In a large bowl,
place the
diced tomatoes, cilantro, green
onions and feta cheese.
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled,
diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely
diced red
onion 1/2 cup finely
diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl
place cooked quinoa & mashed sweet potato.
Finely
dice onions, chillies and coriander (stem included) and
place in a bowl.
1) Wash &
dice bell peppers, eggplant and
onion 2)
Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast
diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature
1) Rinse dried quinoa until water is clear 2)
Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and
diced onions in a wok with 2 - 3 teaspoons of oil 9) Once
onions are starting to caramelize, add in
diced sausages and stir for about one minute 10) Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring
onions
First,
place the vegetable broth in a large pot, then add in the
diced tomatoes, basil, oregano, carrots, celery,
onion, zucchini, green beans, garlic and the bay leaf.
Place 1 lettuce leaf inside another to create 4 (2 - layered) wraps; fill with about 1/4 cup turkey breast, 1/4 of the cubed tomato (about 1/4 cup), 1/4 cup cubed avocado, and 2 tablespoons
diced onion.
Place one of your
diced onion pieces in the pot, when you hear it begin to sizzle, add rest of
onions.
To assemble: in a medium bowl,
place washed greens and roasted squash, then top with
diced vegetables, red
onion, and toasted almonds.
Meanwhile pasta is cooking,
place almond flour, bell pepper, tomatoes, miso, tahini,
diced onion, garlic, lemon juice and zest (keep a little for decorating) to a blender and blend until completely smooth.
Ingredients: 2 sweet potatoes or yams,
diced 1/2 yellow
onion, sliced 1 (14oz) can of coconut milk 1 cup vegetable broth 2 garlic cloves, minced 1 tablespoon dried basil salt and pepper, to taste Directions:
Place -LSB-...]
Place over the juice of 1 lemon and place into a fry pan with the diced onion and
Place over the juice of 1 lemon and
place into a fry pan with the diced onion and
place into a fry pan with the
diced onion and oil.
・ ・ ・ BLT Salad by @whole30recipes 4 - 6 cups of romaine or butter lettuce 1/4 -1 / 2 cup cherry tomatoes, halved 1/8 cup red
onion, finely
diced 2 TBSP (to taste) of ranch dressing (recipe in a previous post) 2 - 3 slices of bacon, cooked and chopped Fresh dill minced (~ 1/2 TBSP)
Place ingredients in a dish (I like deep bowls) in the order listed.
Place cooked turkey pieces on a corn tortilla, sprinkle with shredded cheese and
diced tomatoes and
onions.