I used roasted onions, bell peppers and mushrooms and to...»
Not exact matches
The second time I
used 1/2 cup of GOOD wine and really let it reduce, 1/2 TB of lemon juice, 1/2 an
onion minced and ACORN squash + I added
roasted garlic to the cashew creme (
roasted in the hollow of the squash as it baked).
I
used roasted pumpkin and at the end took the
onion mixture and blended it with the sauce.
(for toppings, I
used roasted peppers, tomatoes, and sauteed grass fed beef with
onions, plus chili powder and other seasonings.
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)
Tonight I made quinoa tacos by
using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced
onion, 3 garlic cloves, 1 can organic black beans, 1 can fire
roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
To increase the taste of rice in this simple recipe,
roasted onions and cashew nuts are also
used in ghee.
In this recipe, I
used sweet sugar snap peas, cucumber,
roasted beets, blueberries, hemp seeds, and a teeny bit of red
onion.
-LSB-...] recipe for
roasted onions stuffed with curried black quinoa caught my eye on Pinterest, and I thought it might be a different way to
use some of them up.
This recipe
uses onion soup mix to subtly but perfectly enhance the classic flavor of
roasted chicken.
I will definitely be
using this trick more often, since baking the
onions after the microwave still gives them that deep
roasted flavor.
Use them in place of bell peppers in the Cajun Holy Trinity (bell peppers,
onion, celery), for stuffed pepper recipes,
roasting and grilling, or simply eating raw.
Her falafel was simply the Mark Bittman recipe from the New York Times and the salad her own recipe
using some fantastic Mediterranean ingredients like
roasted red peppers, fava beans, and
onions.
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.
Filling 1 can drained and rinsed black beans 1 can fire
roasted tomatoes 1 can drained corn 1 Tbsp chilli powder 1 tsp cumin 1/2 tsp paprika 1/4 cup diced
onion — I
used about 1/3 cup 1/2 cup shredded cheddar cheese — I
used Veggie Shreds Cheddar Flavored Cheese
Use your favorite vegetables; any vegetable that will stand up to
roasting, including
onions, leeks, bell peppers, turnips, parsnips, sweet potatoes, carrots, fennel, winter squash, mushrooms, cauliflower, broccoli.
Add the
roast beef to the skillet, and
using two spatulas, pull the slices of beef apart to shred as it cooks, mixing it with the
onions, until the beef is no longer pink.
Sauteed
onion and vegan sausage (I
used Tofurky but would also love it with Field
Roast), a little sauerkraut (which still gives the cabbage), and arugula for a little added green, mixed with pasta.
I did change it a little: I
used much more chilli powder and fried a bit of
onion with the chicken, salted the avocado, made my own
roasted pepper (just put a whole red bell pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!
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.
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
Toss cauliflower again, drain off any excess liquid (reserve for another
use if desired), spread cauliflower and
onion in an oiled
roasting pan, and
roast for about 20 minutes or until tender and beginning to caramelize, stirring once or twice during
roasting process.
Drizzle salad dressing over a plate of mixed greens (I
used watercress and arugula), thin sliced
onion, halved cherry tomatoes and
roasted asparagus.
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!
This
roasted garlic
onion potato soup is made from just 6 ingredients, it's vegan and is a perfect way to
use up surplus potatoes.
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.)
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red
onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i
used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire
roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
* 1/2 cup
roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium
onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I
used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
Italian Beef (slightly adapted from a recipe found online) Ingredients: 3 c water1 t black pepper1 t oregano1 t dried basil1 t
onion salt (this is the only salt I
used in this recipe) 1 t dried parsley1 t garlic powder1 bay leaf1 -LRB-.7 oz) pkg dry Italian salad dressing mix1 3 - to - 4 # rump
roast (I
used a sirloin tip
roast) Italian sub rolls.
I
used roasted red peppers, cucumbers and
onions (the usual suspects in my salads).
This recipe also makes a fabulous crowd pleasing appetizer by
using it to drizzle over top of
roasted chicken topped with red
onion slices wrapped in lettuce.
Canned chickpeas are often
used in salads or hummus, but Grace Parisi
roasts them here with eggplant, prewashed spinach and
onion to make a great vege.
I will be
using: Two red
onions Handful of Brussel sprouts 1 purple cauliflower 1 white cauliflower 1 romanesco 1/4 celeriac 1 delicata squash 4 cloves of garlic, skins on until after
roasting, then remove Olive oil Salt and pepper to taste
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.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices,
use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)-
roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped
onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)-
roast chicken on friday -
roasted sweet potatoes - omlets - challa french toast
Often the veg are brocolli and fried red
onion or
roast onion and fennel classic tortilla / spanish omlette noodle soup —
use instant stock cubes but simmer it with star anise, soy, slice of ginger, dried chilli, black cardamon, dried shitake etc for an hour or so before removing the spices and adding the noodles / veg.
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
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I
used half frozen sweet corn and half frozen
roasted corn (from Trader Joes) 1/2 red
onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Use this versatile oil to add a burst of
Roasted Onion for sautéing your vegetables, it is also perfect for marinating meat, fish and poultry.
Layer the beans first before adding cheese sauce,
roasted sweet potatoes, avocado (or guacamole, if
using), green
onion, pickled jalapeños,
roasted red pepper, cabbage, cilantro, and salsa.
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.
2 tbsp of lard, coconut oil, or tallow 2 medium
onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I
used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain
roasted tomatoes, if
using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
I followed the recipe exactly, except I
used dried thyme and parsley, and homemade chicken broth (made by
using the leftover bones of a previously eaten
roasted chicken, left to simmer in a crockpot with some
onion and carrot peels for 10 hours overnight).
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white
onion (about half a medium
onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo
roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I
used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
Top with the
roasted sweet potato rounds, the edamame, carrots, green
onion, cilantro, and, if
using, the sesame seeds, hemp seeds, and sprouts.
Beef
Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo) Ingredients: About 2 lbs grass fed beef rump roast 2 big onions 1 bulb of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to
Roast with Mushroom Gravy Sauce (adapted from Nom Nom Paleo) Ingredients: About 2 lbs grass fed beef rump
roast 2 big onions 1 bulb of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to
roast 2 big
onions 1 bulb of garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed butter (I
used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to taste
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
Place a serving of grilled salmon or steak atop a pile of caramelized
onions, or serve with Italian sausage (a local version) and oven
roasted tomatoes; simmer with chicken, beef or vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup;
use as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized
onions and plain yogurt, a universal and delicious combination.
1 cup raw sunflower seeds (I could only find
roasted, so I
used them and it was delish) 1 cup raw almonds 1/8 cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4 of an
onion, processed to yield 1/4 cup finely chopped approximately 2 - 3 stalks celery processed to yield 1/2 cup finely chopped small handful of parsley processed to yield 1/2 cup finely chopped optional: 2 teaspoons sweet pickle relish or to taste