Not exact matches
While the sweet potatoes and chickpeas are
roasting in the oven; cut your
onions into little pieces and crush your garlic.
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.
Place
roasted onion and 1/2 cup plant milk / cooking water
into a blender and blend until smooth.
And because I need to throw as many umami flavor bombs
into my
roast beef as possible, there's
onion, garlic, and mushrooms... and a few surprises.
While cauliflower is
roasting, add soaked and drained cashews
into a high powered blender or food processor with 1/2 cup water, dill, garlic powder,
onion powder, salt and pepper.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump
roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped
onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
5 cups chicken broth (or, 3 cubes of homemade bouillon cubes + 3 - 4 cups of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn
into large pieces (about 6 cups) half a good sized butternut squash, already
roasted and cubed half an
onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
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.
2 medium sized red
onions, unpeeled, and cut
into 12 wedges (You want the root end on the slices so that the
onions look like fans when they are finished
roasting.)
Directions: Preheat oven to 400 Stuff whole chicken with chopped
onion, garlic and lemon Sprinkle outside with salt and rub salt
into skin to cover
Roast at 400 for about an hour until skin is browned and crispy
Cut the
onions into 1 / 8s and lay them in a
roasting pan or rectangular casserole dish to create a bed for the chicken.
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
Roasted Hatch Potato Salad with Tuna 2 - 3
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut
into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red
onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
The finished plate is a bed of
roasted sweet potato slices (slice the sweet potatoes
into rounds, toss them in olive oil, salt, and pepper, and
roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with
onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
5 lbs fresh fava beans, blanched and double shelled 1 large
roasted red pepper, chopped 1 small red
onion, sliced
into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced
into sticks Carrots (1 bunch), sliced
into stick — about the same size as zucchini Red
onion (1 medium), sliced
into wedges Garlic (4 cloves), wrapped in tinfoil to be
roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Add fresh garlic,
onion to the
roasting pan and stuff a punctured lemon
into the crevasse of the bird.
* about 1 pound zucchini, cut
into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large
onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper,
roasted, peeled, seeded and cut
into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
Add
onions,
roast beef, and shrimp
into the pan.
all winter long we thaw our jars of
roasted tomato, pepper, garlic, herbs and
onion concoctions and turned them
into literally hundreds of different recipes; soups, pizza sauce, pasta sauce, tomato sauce, chili, dips, spreads — you name it.
Traditional vegetables for French ratatuoille (eggplant, yellow summer squash, peppers and
onions) are
roasted and turned
into a health...
Pour mixture
into shallow
roasting pan and
roast for 30 - 35 minutes, frequently tossing mixture with a spatula, until cauliflower and
onions are golden brown.
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn
into pieces (I like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of
onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover
roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped
into pieces
Ingredients: - 2 sweet potatoes, diced
into cubes - 3 medium sized beets, peeled and diced
into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small
onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for
roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
Cut the
onion into eight chunky pieces and arrange it on the bottom of your
roasting pan to create a bed for the chicken.
Ingredients -2 tablespoons oil - 2 1/2 tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium
onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut
into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire
roasted with green chilies!
Dry -
roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them
into a food processor or blender with the
onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia
onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut
into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced
roasted green chiles 3 10oz cans fire -
roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut
into 1 1/2 inch chunks
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.)
- While the squash
roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the
onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula
into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out
into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large
onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut
into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup
roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
Curried
Roasted - Cauliflower Soup 1 head cauliflower, cut
into florets 1 apple, peeled and cut up
into eighths 1 large
onion, same drill 4t olive oil, divided Sprinkle of kosher salt and freshly ground pepper
Put the tomatoes,
onions and garlic
into a
roasting tin, breaking up the garlic
into cloves.
Large yellow
onion sliced
into a casserole or roaster, whole chicken placed on top, olive oil salt and pepper then
roast.
We also love pasta with
roasted asparagus and goat cheese, or with homemade marinara sauce (san marzanos simmered with
onion, garlic and olive oil or butter), I throw all my leftover spinach / arugula
into the pasta water at the end to use it up and give us a portion of greens.
beef chuck
roast, cut
into 1 1/2 inch cubes 1 c. chopped
onions 4 - 5 minced garlic cloves 1 lb.
For the enchilada sauce — toast two dried chiles (I used New Mexico chiles) in a skillet and then Vitamix it with a can of fire
roasted diced tomatoes — in the same skillet, saute a diced
onion & some garlic in EVOO until well softened, then toss
into the Vitamix with the tomato mixture.
3 pounds beef shank and / or chuck
roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium
onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green
onions, cut
into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced
into half moons (about 1 1/2 cups) 1/2 cup finely diced red
onion 1/2 cup
roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Jeanette's Healthy Living: Chinese Turnip Cake Napa Farmhouse 1885: Mashed Turnips With Caramelized
Onions and Balsamic Cooking With Elise: Balsamic
Roasted Turnips and Thyme Virtually Homemade:
Roasted Vegetable Soup With Chimichurri Feed Me Phoebe: Turnip Hash With Basil Vinaigrette Thursday Night Dinner: Honey Glazed
Roasted Root Vegetables Made By Michelle:
Roasted Turnips and Carrots HGTV Gardens: Garden - to - Table: Turnips FN Dish: Fall
Into Turnips
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.
Mexican Meatball Soup 1 tbsp canola oil 1 small red
onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut
into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire -
roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium
onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (
roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut
into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1
onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise
into 1/4 slices, tops cut
into florets 1 cup drained canned fire -
roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt
Season with salt and pepper
into roast and place in a gallon - sized freezer bag with remaining apples and
onions.
1 teaspoon olive oil 2 large
onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped
into bite sized chunks 1 butternut, peeled, seeded and chopped
into bite sized chunks 3 large carrots, peeled and chopped
into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced
into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of
roasted almonds, roughly chopped
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red
onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut
into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)
While the pasta cooks and the tofu bakes, toss butternut squash,
onion and olive oil and place
into a
roasting pan or arrange on parchment - lined baking sheet.
2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow
onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck
roast, fat trimmed and then cubed
into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
Place the
roasted tomatoes, garlic and
onion into a large stock pot and add the reserved tomato juice and the stock.
2 lbs beef chuck
roast, trimmed of large sections of fat and cut
into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large
onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves