Start by sprinkling a large 11 × 17 inch pan
with dried minced onions and pressing 2.5 pounds of ground beef over top.
I'm low sodium, so I did season
with dried minced onion and garlic, along with some salt free seasoning.
Not exact matches
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 buns, I incorporated rye and pumpernickel flours along
with caraway seeds and
dried minced onions.
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 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
I usually take the mix and add sour cream and
dried minced onions to make a «sour cream +
onion» - flavored bread to go
with my vegetarian chili, so adding the
onions to this recipe will work too, I'd wager.
Today, I'm doing «everything» challah, topped
with sesame seeds, poppy seeds,
dried onion and
dried minced garlic.
1 tablespoon olive oil 1 medium
onion, diced 2 large coves garlic,
minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon
dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks
with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
It worked out GREAT — I did trim off as much of the gobs of fat before throwing it into the crock pot along
with removing the bone, and I used
dried minced onions and about 2 T of jarred garlic (we like garlic a LOT!).
12
dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green
onion 1 clove garlic,
minced 1/4 teaspoon cornstarch mixed
with 1/2 teaspoon cold water Dash of dark soy sauce
Bulgogi - Style Salmon
with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green
onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or
dry Sherry 1 tsp
minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced
Armenian Stew
with Pilaf Stew: 2 tsp canola oil 1 cup chopped
onion 3 garlic cloves,
minced 1 tsp
dried mint 1 tsp
dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1 cup chopped fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1 tbsp fresh lemon juice
Italian dressing made
with raw apple cider vinegar (
with the mother) and unfiltered cold pressed (imported from Italy made from organic Italian olives) olive oil, a little water, freshly chopped garlic,
minced dried onion, fresh ginger root grated, one bay leaf, Italian seasoning.
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.
Tilapia
with Pimiento Sauce (via Simply Recipes)---------------------- 1 tbsp olive oil 1 small
onion, cut into thin wedges 1 clove garlic,
minced 1 14.5 oz diced tomatoes, undrained 1 cup sliced cremini mushrooms 3/4 cup pimiento - stuffed olives, coarsely chopped 1/2 teaspoon
dried oregano 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 6 - 8 ounce tilapia fillets
Add the remaining 1 tablespoon of oil to the same pan and add the
minced ginger and
minced garlic along
with dry red chilies and white parts of green
onion.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped
onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon
dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine
with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet
with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste
with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons
minced fresh parsley Optional garnish: a teaspoon of fresh
minced parsley and a tiny pinch of Old Bay seasoning per bowl
In a small bowl, combine the cornbread / meal / mix
with the
minced onion, cilantro, paprika, garlic powder,
dry mustard, kosher salt, cayenne pepper, and brown sugar.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked
with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed
dry (about 1/2 cup) 1/2 medium yellow
onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely
minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red
onions and romaine lettuce, for serving
To make the spicy tomato sauce finely
mince 2 cloves of garlic, finely
mince 1 small
dried cayenne pepper and finely dice 1/2 of an
onion, then heat a frying pan
with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the
minced garlic and
minced cayenne pepper, mix
with the oil and immediately add the diced
onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season
with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
2 tbsp olive oil 1 medium yellow
onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic,
minced 2 tbsp
minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water
with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 3 Tbsp olive oil 1 small
onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic,
minced 1 tsp
dried parsley 1 tsp
dried oregano 1 tsp
dried basil 1/4 tsp black pepper 1/4 tsp
dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes,
with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
Begin by making the garlic yogurt sauce, finely
mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon
onion powder, 1/2 teaspoon
dried dill and 1/2 teaspoon fresh lemon juice, season generously
with sea salt and freshly cracked black pepper and mix everything together until well combined, cover
with seran wrap and add it to the fridge
1 pound ground beef 1/2 pound ground pork (replace
with ground beef if you don't eat pork) 1 medium
onion, finely chopped 2 cloves garlic,
minced 1 1/4 teaspoons sea salt 1/4 teaspoon black pepper 1/2 teaspoon
dried thyme 1/2 teaspoon
dried sage 2 - 3 tablespoons tomato paste Red pepper flakes (optional, for a bit of spice) 1 egg
ingredients BRAISED CHICKEN THIGHS
WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to ta
WITH CARAMELIZED
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to
onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled,
minced) 1 cup
dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied
with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to ta
with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
2 tablespoons extra virgin olive oil 1 cup chopped
onions 2 cloves garlic,
minced 2 tablespoons tomato paste 3 1/2 cups chopped tomatoes
with juice (28 - ounce can) 1 teaspoon
minced fresh oregano or 1/2 teaspoon
dried oregano 1/4 teaspoon ground cinnamon 1 - 4 tablespoons
dry sherry Salt and freshly ground pepper to taste
ingredients MINI TURKEY MEATBALLS: 1/2 cup breadcrumbs 1/3 cup milk 1 1/4 pound ground turkey (50/50 blend) 1/4 cup white
onion (peeled, grated) 1 egg (beaten) 1 clove garlic (peeled,
minced) 1 tablespoon parsley (finely chopped) 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1 teaspoon Kosher salt 1/8 teaspoon freshly ground pepper TOMATO SAUCE: 1 tablespoon olive oil 1/2 cup yellow
onion (peeled, finely diced) 2 cloves garlic (peeled, finely
minced) 1 (28 - ounce) can San Marzano tomatoes (crushed
with hands) 1 teaspoon
dried oregano 1/2 teaspoon
dried basil Kosher salt and freshly ground pepper (to taste) Mini Turkey Meatball Orzo Bake: 1 tablespoon olive oil 1 16 - ounce package
dried orzo 3 cups tomato sauce 25 - 30 mini turkey meatballs 1 and 1/2 cups mozzarella (grated, divided) 1/2 cup Parmigiano - Reggiano (grated) 1/4 cup parsley (roughly chopped, to garnish)
Using the same pan
with the same heat, add the diced
onions to the pan and mix
with the oil, after cooking the
onions for about 2 - 3 minutes add the
minced garlic, mix and then add 1/2 cup of white wine and the juice of 1 lemon, then add 1/2 teaspoon of
dried thyme, 1 tablespoon of fresh parsley, mix everything together and turn up the heat to a medium - high
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white
onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled,
minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled,
minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS
WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very
dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
Once the oil get's hot add the
minced garlic and the diced
onions, mix
with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season
with 1/2 teaspoon of
dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous
with a fork
1 large
onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea
with 1 Tablespoon Liquid Smoke 3 cloves Garlic (
minced) 1 Tablespoon chopped Parsley or 1 teaspoon
dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes,
with juices 1 16 oz can diced tomatoes,
with juices 1 4 oz can diced green chiles,
with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp
dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
A combination of
dried spices including
minced garlic and
onion along
with poppy and sesame seeds turned them into everything crackers.
1 package (17.3 ounces / 2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly sliced yellow
onions (2 large
onions) 3 large garlic cloves, cut into thin slivers Kosher salt and freshly ground black pepper 3 tablespoons
dry white wine 2 teaspoons
minced fresh thyme leaves 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved
with a vegetable peeler 4 ounces garlic - and - herb goat cheese (recommended: Montrachet) 1 large tomato, cut into 4 (1 / 4 - inch - thick) slices 3 tablespoons julienned basil leaves
Beef and ricotta meatballs adapted from here,
with Nigel's idea 1/2 large
onion 2 large garlic cloves 300g beef
mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons
dried oregano handful of fresh parsley leaves, chopped 1/3 cup breadcrumbs Place
onion and garlic in a food processor and process until finely chopped *.
1 tablespoon extra virgin olive oil 1 large yellow
onion, chopped 1 yellow bell pepper, diced 4 garlic cloved,
minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes
with chiles, including juices 1 tablespoon chipotle chile in adobo sauce,
minced 2 teaspoons chili powder 1/2 teaspoon
dried oregano salt and / or pepper, to taste
2 tablespoons extra-virgin olive oil, divided 1 pound ground beef 1 medium
onion, finely diced 1 small carrot, finely diced 1/2 celery stalk, finely diced 1/2 sweet red pepper, finely diced 2 large garlic cloves,
minced 1/2 cup heavy - bodied red wine 1 (28 - ounce) can Italian plum tomatoes
with juice 1/4 cup tomato paste 1 bay leaf 2 teaspoons
dried thyme or 1 tablespoon fresh 1 teaspoon
dried oregano or 2 teaspoons fresh 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 to 2 teaspoons sugar, to taste
Lentil soup
with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2
onion, finely diced 1 small carrot, finely diced 1 large garlic clove,
minced 2 tablespoons tomato paste 1 cup (200g / 7oz)
dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow
onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce
dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup
dried shrimp that has been rehydrated
with boiling water, rinsed and drained 3 - 4
dried squid that has been rehydrated
with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon
minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
1) Rinse
dried quinoa until water is clear 2) Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (
with cover still on) 5) Fluff quinoa
with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute
minced garlic and diced
onions in a wok
with 2 - 3 teaspoons of oil 9) Once
onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish
with chopped spring
onions
Pork Chops: 8 boneless center - cut pork chops, at least 1» thick (about 3 pounds) Salt and ground black pepper to taste 2 teaspoons olive oil 1 1/2 cups sliced
onions 1 tablespoon
minced garlic ⅛ teaspoon allspice 1 cup canned diced tomatoes
with juice 1/2 cup chicken broth 1 tablespoon balsamic vinegar 1 1/2 teaspoons
dried thyme leaves 6 ounces button mushrooms, cleaned and quartered (about 2 cups)
Also try adding 1/2 cup
minced onion - when I am in a hurry I toss in 1/4 cup
dried minced onion with a scant 1/4 cup of liquid of some sort to the recipe as I am assembling it.
WHOLE GRAINS RICE QUICK COOK Mushroom Farro Risotto
with Parmesan Crusted Chicken INGREDIENTS 1/2 ounce
dried porcini mushrooms 3 tablespoons salted butter 1 tablespoon olive oil 1 vidalia
onion, chopped 10 ounces white mushrooms, chopped 4 ounces fresh wild mushrooms, chopped 3 garlic cloves,
minced 1 cup Village -LSB-...]
If you prefer not to use the canned tomato blend, you can sub
with a fresh mix of about 1 cup diced tomatoes, 1/2 small
onion (or equivalent
dried flakes), 2 green chili peppers chopped, 2 cloves
minced garlic, and 2 tablespoons lime juice.
1 medium
onion, diced 4 cloves garlic,
minced 1 15 - ounce can black beans, rinsed and drained 1 15 - ounce can red kidney beans, rinsed and drained 1 15 - ounce can chickpeas, rinsed and drained 1 14 - ounce can crushed tomatoes,
with jalapenos 2 cups mixed vegetables (corn, green beans and / or carrots) 3 cups reduced - sodium vegetable broth 1 teaspoon smoked paprika 1 teaspoon black pepper 1 heaping teaspoon
dried parsley 1 teaspoon oregano
8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces of sundried tomatoes (if
dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and
with no need to soak) Fresh diced
onion to taste, sauteed in olive oil, or I used
dried minced onion 1 clove of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon of
dried basil Salt and pepper to taste
1/4 cup water 1 medium yellow
onion,
minced 2 garlic cloves,
minced 1 1/2 tsp
dried basil 1 cup uncooked long - grain brown rice 2 1/2 cups hot vegetable broth 3 cups small broccoli florets 1 can (15 oz) Great Northern Beans, rinsed and drained 2 tbsp freshly squeezed lemon juice Freshly ground pepper and sea salt to taste Garnish
with flat leaf parsley (optional)
• Boerewors — farmers» sausage • Pap — cooked, porridge - like corn • Potjie — meat and any number of vegetables cooked slowly in a three - legged pot on the coal • Bunny Chow — half a loaf of bread, hollowed out and filled
with a bean / meat curry • Samoosa — triangular savoury pastry filled
with spicy meat or vegetables • Babotie — a Cape Malay specialty of spiced
mince with a savoury custard topping • Biltong —
dried meat • Morogo — wild spinach cooked
with onions and tomato • Chakalaka — a spicy relish • Koeksister — a plaited, syrup - infused doughnut • Melktert — a milk pudding pie