Place about a half
tablespoon of the onions and one cube of cheese in the center of the patty and wrap the meatball around the onions and cheese, sealing as best you can.
Kale Chips 2 cups of roughy chopped kale leaves, keep in mind they shrink when baking, so the larger the better 2 Tablespoons of olive oil Generous amount of nutritional yeast 1 Tablespoons of garlic powder 1
Tablespoon of onion powder Cooking Spray
Top with bacon and
a tablespoon of the onion and mushroom mixture.
In another bowl, mash the avocados with the lemon juice (you can use a potato masher here), then stir in
the tablespoon of the onion you set aside.
Scoop out a heaped
tablespoon of the onion mixture and put to one side to cool.
To make the cilantro and onion topping... I mixed up 2
tablespoons of onion, 1 tablespoon cilantro, and a tablespoon of fresh lime juice.
Top it with
a tablespoon of onion and pepper mixture, then a piece of chicken Milanese, another tablespoon of onion and pepper mixture and lastly another strip of queso freso, fold in half.
The research has shown that dogs have developed severe anemia after eating about
a tablespoon of onions per kg of bodyweight daily (about 4.5 tablespoons per day for a 10 - lb dog).
You could mince
a tablespoon of onion and add it if you like.
Not exact matches
Meanwhile, mix together 1 clove
of finely mined garlic with 2
Tablespoons minced
onion, 1/2 teaspoon
of salt, and 2/3
of the lime juice.
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small
onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1
tablespoon chopped garlic 1
tablespoon shrimp paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup water
In a medium sauté pan over medium heat, heat two
tablespoons of pork fat and cook
onions until caramelized, about eight to 10 minutes (a pinch
of granulated sugar will help caramelize the
onions).
2
tablespoons peanut or vegetable oil 1 large yellow
onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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
Meanwhile, heat 2
tablespoons of oil in the skillet and sauté the
onions and peppers until the
onions start to soften.
Using the same sauté pan as for the
onions, melt two
tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.
2
tablespoons butter 1 medium
onion, chopped 2 cloves garlic 1 cup white wine 1 head
of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2
tablespoons minced habanero chile 1 teaspoon salt 1
tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3
tablespoons vegetable oil 2
tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped
onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
1
onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
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)
2 cups
of pumpkin, chopped 1 red
onion, chopped 1 cup freshly ground flax meal 1 cup almond meal 2 cups water 2
tablespoons nutritional yeast 2 teaspoons garlic powder 1/2 teaspoon cumin powder
Toss the greens, red
onions and dried blueberries with a few
tablespoons of the Blueberry Salad Dressing and arrange on a platter.
Add the sour cream, two
of the poblano peppers, garlic,
onion, juice from 1 lime, 2
tablespoons of the cilantro, cumin, salt, and ground black pepper to a food processor.
Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple
of pinches
of salt and cracked black pepper, plus the
onion powder, and toss to coat; sprinkle over 2
tablespoons of the flour, and again, toss to coat.
Add a few
tablespoons of broth, the
onion, kale, carrots and celery and saute for 3 minutes until the
onion softens and becomes translucent.
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
- Once the garlic becomes aromatic, sprinkle in the remaining 2
tablespoons of flour (the
tablespoons can be a bit «heaping») over the
onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.
INGREDIENTS Serves 4 2 lbs carrots half a medium sized
onion 1 clove garlic, minced 1/4 cup tahini 1
tablespoon cumin 1 teaspoon garam masala 3 - 4 cups
of good stock (I...
for the lentils: a few
tablespoons of olive oil 2 carrots, diced 2 celery stalks, diced 1/2
onion, diced 2 - 3 cloves
of garlic, minced 2 cups
of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two)
of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2
tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green
onions and chile flakes for sprinkling
Heat 1
tablespoon of the oil in a large saucepan and add the chopped
onion.
* 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
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 Tablespoons Fino sherry
2
tablespoons olive oil 1/2 large sweet
onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can
of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp
of Cajun seasoning (depending on the kick you'd like less or more)
2
tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red
onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
1
onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2
tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small
onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6
tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
3 Sauté
onions and garlic: Preheat oven to 350 degrees F. Heat 4
tablespoons of the oil in a large skillet over medium heat.
Add 1
tablespoon of butter to the pan and when the butter has melted, add the chopped
onions.
Burgers -1 pound
of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a
tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red
onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
Make the Salad: Reserving 1
tablespoon of the pickling liquid, drain the pickled
onions.
Ingredients -3
tablespoons of butter -5 cups
of thinly sliced
onions -1
tablespoon of sugar -1
tablespoon of balsamic vinegar -3 garlic cloves, minced -1
tablespoon, chopped fresh thyme leaves -3
tablespoons all - purpose flour -1 cup
of porter, stout, or any dark beer that you have -6 cups
of chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts
of grated parmesan and Swiss cheese.
Reserve a few
tablespoons of chopped
onion to garnish the finished potatoes and add the remaining
onion to the pot along with the garlic.
Saute the peppers for 2 minutes, then add the cabbage, carrots, kale and all but 2
tablespoons of the green
onions.
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped
onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2
tablespoons lemon juice / 3
tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups
of pear, cored and chopped.
Put the
onion quarters and shallot halves in a roasting pan with two
tablespoons of olive oil, a good pinch
of salt and a couple
of grinds
of black pepper and toss together gently.
Add the
onions, 1
tablespoon water and a pinch
of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium
onion, chopped 1 garlic clove, chopped 1
tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch
of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Ingredients Shanks - lamb shanks (1 for each person)- 1 yellow
onion, roughly chopped - 4 carrots, sliced - 6 garlic cloves, minced - a few springs
of thyme - 1
tablespoon of beef base (we used Better than Buillon)- 3/4 bottle
of red wine