If
using red onion slices, go ahead and peel and wash that too.
Not exact matches
To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (
sliced), olives, if
using, and
red onion.
Shiitake &
Red Bell Pepper (In honor of Amy) Omit onions, use half the amount of broccoli Saute 8 oz thinly sliced shiitakes for 5 minutes Saute a thinly sliced red bell pepper for 5 minu
Red Bell Pepper (In honor of Amy) Omit
onions,
use half the amount of broccoli Saute 8 oz thinly
sliced shiitakes for 5 minutes Saute a thinly
sliced red bell pepper for 5 minu
red bell pepper for 5 minutes
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2
red onions, thinly
sliced 500g 4 small potatoes (I
use dutch cream and midnight blue), thinly
sliced 5g 1 tsp fresh rosemary leaves, chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
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
Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I
used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes,
sliced -
Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
cooked chicken 2 tablespoons House of Tsang brand Peanut Sauce A few
slices of
red onion I love bringing stir fry's to lunch because they are really filling, you can
use a ton of veggies...
1) Peel and
slice the
onions thinly 2) De-seed
red bell pepper and cut into small cubes 3) Saute
red bell pepper cubes and
sliced onions until
onions turn slightly soft and transparent 4) Mix sauteed
red bell pepper,
onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11)
Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
For this pizza (pictured above) I
used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini mushrooms, black olives, diced
red pepper,
sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had around).
2 cups pineapple cut into small chunky wedges 1/2 small
red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint,
use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black 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.
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)
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4
slices of bacon, crumbled and fat reserved 2 tbsp
red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is
used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper
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
1 tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic, minced 1/2
red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed,
sliced 1 cup chopped pumpkin or squash (if out of season
use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
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
But in my family we
used to add to potatoes
red onion.When potatoes are in oven put
sliced onion a small bowl with lemon juice for 15 minutes, then add to baked potatoes.
4 x chicken mini fillets, minced 2 x sundried tomatoes 2 tsp
red pesto (contains pecorino and grana padano cheeses) 2 - 3 spring
onions, finely chopped about half a
slice of fresh oaty bread, minus the crusts 1 tsp mixed herbs, I
used herbes de provence black pepper to season (optional) * Quinoa, cooked
If
using red onion, thinly
slice the
red onion.
I did
use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the
onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a
red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4)
used sliced tomatoes instead of
red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
Ingredients: 8 medium ripe tomatoes, I
used a combination including San Marzanos / 2 medium
red onions, chopped / At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
Autumn Filling coconut oil or olive oil for frying 1 small
red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (
use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
I
used my Cuisinart to shred 1/2 head of purple cabbage and
slice 1 whole yellow
onion, grated 1 carrot by hand, and then
used the equivalent of 1
sliced red bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.
cans of chunk light tuna in water 1/4 cup minced
red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced
onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8
slices of cucumber 4
slices of a cheese of your liking or preference (you can also
use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I
used short grain brown rice) 1/2 medium
red onion, diced 1 cup cherry tomatoes,
sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded
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.
6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet
red bell pepper, sweet yellow bell pepper,
sliced scallions or chopped purple
onion 2 oz
sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can
use purchased pesto in place of dip, if desired.
Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes, finely diced or thinly
sliced 1/2 small
onion, minced 1-1/2 cups chopped vegetables (I
used asparagus and
red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk
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.
* 2
slices thick cut bacon - optional (I
used my preservative free home - cured bacon) * 1 small
red onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (
use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I
used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1
red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green
onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Try adding a few thinly
sliced red onions with the arugula, or perhaps your favourite salad dressing in lieu of olive oil (I
use pear & blue cheese vinaigrette).
Garnishes: can
use sliced avocados, chopped
red onion, chopped fresh cilantro,
sliced radishes, or lime wedges
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I
used orange bell pepper instead] 1/2
red bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green
onion, minced 1 1/2 cups heavy cream [I
used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
I
use it as a sandwich spread: just spread a couple tablespoons on a couple
slices of good whole grain bread, top with shredded carrots, paper thin
slices / slivers of
onion and green and / or
red pepper rings.
La Pissaladière ----------(courtesy The Cooking Ninja) 1 pizza dough 4 large
onions,
sliced (I
used 3 yellow, one
red) 4 tomatoes, thickly
sliced 1 can of anchovies Herbs de Provence
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I
used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1
red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively
use chicken or shrimp if you're not a tofu fan ** I
used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
500g courgettes, grated (I prefer grated to diced in this recipe) 1 small
red or white
onion, finely chopped (if
using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1
slice of bread with crust) 20g ground almonds 1 tablespoon fresh parsley, chopped 1 garlic clove, finely chopped Sea Salt and Black Pepper to season
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless
red grapes, preferably organic,
sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced
red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
I
sliced the liverwurst fairly thin; I'm guessing I got about 2 ounces, and I
used about 1/4 of a smallish tomato, and a couple of teaspoons of minced
red onion.
1 16oz package of Polska Kielbasa / Polish Sausage,
sliced (I
used the turkey version) 1 1/2 peppers,
sliced (I
used 1/2 each of
red, green and yellow peppers) 1 small
onion,
sliced 3 cloves garlic, minced 2 Tbsp butter bay leaf (optional, but adds great flavor) salt and pepper 1 16 oz package of frozen pierogies
3 large
slices of Turkey breast 1 - 2 peppers
sliced (I
used pablano tonight but
red or green peppers work too) 1 large organic
onion sliced 1 - 2 tsp Organic Virgin Coconut Oil 1/2 — 1 tsp Cumin 1/2 -1 tsp Aleppo Pepper 1 tsp Ancho Chili Pepper Salt and Pepper to taste
olive oil 1
onion, chopped 1
red or green bell pepper, chopped (I
used 2
red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and
sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano 1 tsp aleppo pepper 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
1 pound ground chuck 1/2 pound mild bulk pork sausage 2
slices low carb bread, whole grain, in fine crumbs 1/2 cup chopped
onion, fairly fine 1 clove garlic, minced 1/4 cup chopped parsley 1/4 cup dry
red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon ground dried rosemary 1/2 teaspoon salt OR 1 teaspoon Vege - sal (I
use the Vege - Sal) 1/4 teaspoon pepper
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to
use a combination of green and purple) 1/3 cup thinly vertically
sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground
red pepper Salt to taste
I
used steamed broccoli, carrots diced, green
onion, mushrooms,
sliced red & orange bell pepper.
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
I took the suggestions and
used sliced onion, a handful of frozen peas, 4 big
sliced mushrooms,
red and yellow pepper, and mini carrots which I
sliced in half.
1/2
onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons
red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I
use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly
sliced 1/2 cup chopped flat leaf parsley
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.