Serve with 200 grams Greek yogurt mixed with 1
small diced onion, 1/4 cup chopped cilantro, juice of 1 lime, 1 chili seeded and minced, and a few splashes of jerk sauce to taste.
Peel and
small dice the onion.
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1
small yellow
onion —
diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears —
diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and
diced 2
small green chiles, such as serrano, seeds and stems removed, chopped 2
onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow
onion,
small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large
dice 3/4 pound red potatoes, large
dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can
diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
1 tablespoons olive oil 1
small yellow
onion,
diced 1 red bell pepper,
diced 1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat) 3 cloves garlic
2 tablespoons olive oil 1 large sweet
onion diced 6 mini sweet peppers or 1 large red pepper
diced 3 cloves of garlic
diced 1 lb ground beef 3
small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup
diced sweet
onion 4 medium garlic cloves, minced 3
diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2
small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
2 teaspoons olive oil 1
small onion,
diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch
dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried
small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
Ingredients 200 g / 7oz • baby spinach 1 •
small cauliflower head [cut into florets — about 350g / 12oz] 1 •
small onion [
diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
For the Mango Avocado Salsa: 1) 1 mango, peeled and cut into
small cubes 2) 2 medium - sized avocados, peeled and cut into
small cubes 3) 1 red
onion, peeled and
diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to taste
Be sure
onions and celery are
diced very, very
small and potato is chopped fine.
* 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
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk,
diced 1
small onion,
diced 3 1/2 cups
diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
3 pounds
small new potatoes,
diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4 cup green
onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley
A simple list of ingredients that includes a blend of sautéed
onion, carrot and celery, aka mirepoix, and a
small amount of
diced smoked sausage combine with cabbage and ground turkey to create a deliciously satisfying cabbage soup that's both low carb and gluten free.
I
diced a red pepper and
small onion and mixed it with the green chilies.
about 10 fresh tomatoes, peeled and seeded or one 28 - ounce can 1 tbsp olive oil 1
small white
onion,
diced 1 - 2 garlic cloves 1 1/2 tsp Italian Seasoning salt and pepper
olive oil 4 bone - in chicken thighs, skins removed 1
small onion,
diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1
small onion,
diced 1 leek, white and light green parts, sliced medium 2 large celery stocks,
diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the mushroom and ground beef mixture, 1 plum tomato (seeded and
diced), and 1/2 of a
small red
onion (thinly sliced).
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1
small onion, peeled, and
diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional
onion powder to taste Optional Garnish: parsley and additional lemon zest
shoot for 15 leaves 1 lb ground pork 1/2 lb sausage, we used spicy italian olive oil 1
small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of
dice tomatoes (our local grocery store has them now!)
olive oil 1
small onion,
diced 1
small red bell pepper,
diced 1
small green bell pepper,
diced 3 cloves garlic, minced 2 Tbsp.
good quality canola oil 1/2 large or 1
small onion,
diced 1 clove garlic, minced 1/4 cup sherry, vegetable broth, or water 2 Tbs.
2 cans black - eyed peas, drained and rinsed 1 large tomato,
diced 1/2 large red
onion,
diced 1
small or 1/2 large red, yellow, or orange bell pepper,
diced 1 jalapeno,
diced 4 green
onions, sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced
onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and
diced 1/2
small red
onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
3 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground black pepper 1 tablespoon olive oil 1/4 red
onion, cut into a
small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples
for Salsa Fresco 500g tomatoes (
diced) 1
small onion (
diced)-- in this case optional 1 red bell pepper and 1 yellow bell pepper (deseeded and
diced) 2
small handfuls of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional
Add in one
small white
onion diced, and pop back into the oven for five minutes.
1 c celery,
diced 1 c carrots,
diced 1 large yellow
onion,
diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
For a thicker fish filet, you could choose heartier vegetables like
small diced sweet potatoes, broccoli,
onions and cauliflower.
For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4 cup of
onions,
diced 1/2 teaspoon of lemon zest 1
small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium
onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups
small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
So I got
small yellow
onions and peeled the outer shells off (
diced them for another recipe) the halved (better) or quartered (not as good, they fell apart) the
onions with the stem intact to hold them together.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely
diced 1
small yellow
onion, finely
diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
1 head of broccoli cut into
small florets 1 head of cauliflower cut into
small florets 1
small red
onion finely
diced 1 cup of dried raisins 1 cup of sunflower seeds 1 cup of real bacon bits
1
small onion,
diced 2 cloves garlic, minced 2 bell peppers,
diced (I used a red and a yellow) 1/2 cup celery, chopped 1 cup low - sodium chicken broth 1 can kidney beans, drained and rinsed 1/2 lb.
In a
small saucepan, toss together the
diced onion, olive oil, curry leaves, garlic, and 1 teaspoon salt.
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown
onion, finely
diced 2 - 3 tbsp curry powder 2
small potatoes, peeled and
diced 1 cup
diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black pepper
Easy fish stew own creation 1 tablespoon olive oil 1
small yellow bell pepper (about 200g), deseeded and finely
diced 1/2
onion, finely
diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
1 tablespoon olive oil 1
small yellow
onion,
small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup
small -
diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
Step 2:
Dice boneless, skinless chicken breast into bite - sized pieces and carefully dice 1/2 of a small on
Dice boneless, skinless chicken breast into bite - sized pieces and carefully
dice 1/2 of a small on
dice 1/2 of a
small onion.
If you opt for something more dense and aromatic, like
small dices of carrot / winter squash or celery / fennel, add it to the pot when you're sautéing the
onions.
1 8 - ounce package of cream cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 1/2 cups shredded Swiss cheese, divided 8 strips of bacon, cooked and chopped into
small pieces OR 1/2 cup bacon bits (in original recipe) 1/4 cup
onion,
diced (not in original) Salt and pepper to taste
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red
onion,
diced 2
small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2
small), peeled and
diced into medium -
small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green
onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1
small / medium
onion, sliced or
diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes,
diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
2 tbsp olive oil 1 medium yellow
onion,
diced 1 red pepper,
diced (without seeds) 1
small zucchini,
diced 3 cloves garlic, minced 1 14 oz can
diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
While it is melting, finely
dice a
small onion, and
dice up about 1 1/2 — 2 cups of your leftover ham.
canola oil 1
small onion,
diced 2 ribs celery, sliced 1/2 cup
diced bell pepper (s) 2 cloves garlic, minced 1 Tbsp.