I used a yellow onion and a red onion, but you could
use white onions.
Make sure to include plenty of garlic and sliced onions (I prefer it with red onions, but you could also
use white onions), fresh tomatoes that smell like your garden and of course only the highest quality olive oil.
You can also
use white onions instead of red onions, and you can omit the chickpeas if you like.
I also
used white onion and a little minced garlic instead of leeks, those are hard to find in my grocery store.
If you don't wish to use grilled leeks you can
use some white onion in place of it.
Not exact matches
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
You can
use shallots, red
onions,
white onions, leeks... pretty much anything that falls into the allium family.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon
onion powder • 4 tablespoons all - purpose flour, divided
use • Olive oil • 2
onions, quartered and thinly sliced • 10 ounces
white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
4 cups chicken broth or two 14.5 - ounce cans + 1/4 cup water 2 pounds carrots, peeled, ends trimmed, cut into 1/4 - inch rounds 1/2 cup extra virgin olive oil 1 large
white onion, minced (I
used my mini chopper) 2 tablespoons extra virgin olive oil
Only had green peppers, had
white and red
onion so
used the red since peppers were green.
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.
If
using a rice cooker, add the
onions, stock,
white wine and farro, cooking on the «Brown Rice» setting until completely cooked.
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)
The only real difference in taste was that the malt vinegar tasted stronger - next time, I will probably
use white wine vinegar (or cider vinegar) with
white onions.
Chop a large batch of green
onions,
white onions, red, orange, yellow and green bell peppers to
use throughout the week as you prep for this meal.
As I didn't have any red wine, I
used cider, which worked very well; I made 2 batches, one with red
onions, red wine vinegar and demerara sugar, and one with
white onions, malt vinegar and
white sugar.
In case your pantry is as poorly stocked as mine & you are wondering: I
used just one can of beans (
used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar,
white wine in place of dry sherry, no ham, no shallot (extra
onion added), and tomato sauce instead of canned whole!
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
I
use both here, but you can just
use the green portions if the
white have too strong of an
onion flavor for your tastes.
Ingredients: Shrimp (I
used 7 jumbo shrimp) 1 cup fresh spinach 1/4
onion (sliced) 1 cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp
white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne pepper
I like to
use red
onions which are more nutrient dense than the
white version.
Using the same hot skillet, add the
white wine to deglaze the pan, allow the liquid to evaporate slight before adding your oil, garlic and
onions.
This stuffed mushrooms recipe
uses white button mushroom caps stuffed with a mixture of cream cheese, garlic, parmesan cheese, cooked mushroom stems and chopped green
onions.
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery,
onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small
white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
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.
Ingredients: 1 cup mayonnaise (
Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green
onions (both the green and
white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
I preheated the oven to 500 and first
used it to broil tomatillo,
white onion and jalapenos.
Crust 1 1/2 cups cooked rice (brown or
white) 1/4 cup of cheese of choice (I
used a creamy havarti) 1 egg, beaten 1/2 green
onion, sliced 1/2 tsp seasoning (I
used Two Snooty Chef's Hungarian Ragout)
I
used coconut sugar instead of brown sugar, a green
onion, and left out the
white pepper because I didn't have any.
3 frozen chicken breasts on bottom, 1 cup uncooked quinoa, 2 cups water, I just
used like a coleslaw mix (
white and purple cabbage and carrots) 1.5 cups of it, 1 cup fresh cut up broccoli, 2 stalks green
onions, and then the sauce on top (1/3 cup olive oil, 1/2 cup franks hot sauce, 1 tsp seasoned salt whisked together)
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1
onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup
white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I
used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet
onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled
white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker) Vegetable oil spray
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet
onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans
white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I
used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to
use in soups.
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I
used white and baby portobello) 1 1/2 cups frozen pearl
onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
1 large
onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery
use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup
white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
We
used mozzarela cheese, as that's what we had on hand; likewise, we
used cashew nuts instead of walnuts and didn't even have thre red
onions, just
white onions, and still it tasted superb.
4 cups Great Northern Beans (or another
white bean like navy beans) * MUST be dried beans 2 cups
onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I
used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups water
* (Or, if you can't find them,
use regular cipollini or pearl
onions, or any kind of sweet yellow or
white onion, and let them marinate for an hour in some good balsamic vinegar — just enough to cover them.)
Ingredients: 2 tablespoons olive oil for frying 1 small
white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have
used linguine
I
used half a
white / sweet
onion instead of shallots, and my blender couldn't quite chop the kale so tiny, but it was really good!
About 700gr of
white potatoes 2 garlic cloves crushed 1 small
white onion finely chopped (I actually
used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder salt & pepper to taste the juice of 1 lemon olive oil for cooking
I cup naturally vegan cornbread mix (I
use Martha
White) 1 cup naturally vegan baking mix (I
use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green
onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I
use So Delicious cheddar - jack blend)
1 tablespoon olive oil 1/4 cup
white onion, finely diced 1 large jalapeno, seeds and stem removed; finely diced 12 oz
white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't
use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly chopped
I boiled the whole tomatillos, then
used the hand blender to blend them with
white onion, cilantro and jalapeno.
Stuffing 1 1/2 cup / 300 g uncooked millet or
white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large
onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp
white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (
use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
I only had 1 green
onion so I added 1/2 chopped
white onion and I
used 8 garlic cloves.
For instance, Koulax
used all - beef hamburger patties, hand - sliced beefsteak tomatoes, fresh chopped
white onions, dill pickle chips and a special recipe all - beef chili that was made fresh daily.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain
white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but
use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4
onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided
use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp
white cheddar cheese 1 green
onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
1 pound Pasta (I
used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium
Onion, chopped 1 cup Dry
White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish