I found that I like them best
with dried onion flakes.
Not exact matches
Method: Heat a large pot
with a «good glug» of olive oil Add the garlic and red
onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash of wine and continue to cook When the
onions are translucent, add the chili
flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
Filed Under: Blog, Dinner, Food & Drink Tagged
With: Chilli
flakes,
dried basil,
dried oregano, easy meal, feta, garlic, Olive Oil,
onions, Tinned Tomatoes, Tofu
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium
onions and sauté slowly in butter and olive oil / When
onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon
dried) / Stir
onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place
onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon
flakes apart easily, 5 - 7 minutes / Remove salmon,
flake it apart into bowl containing the
onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs
with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
I tried it slightly altered — cooked the carrots
with the
onion and celery, along
with diced potato, and
with no Italian seasoning I improvised and used 1/8 tsp of each
dried basil, oregano, thyme, rosemary (that was fresh), and red pepper
flakes.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups
onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper
flakes 1 (28 - ounce can) plum tomatoes,
with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons
dried crushed rosemary 1/2 teaspoon
dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
Sprinkle
with salt, pepper, garlic powder,
onion powder,
dried oregano and red pepper
flakes if using.
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
Filed Under: Dairy - Free, Egg - Free, Entree, Gluten Free, Nut - Free, Refined Sugar - Free, Soy - Free, Sugar - Free, Vegan, Vegetarian Tagged
With: baguette, basil, cannellini bean, carrot, crimini mushroom, diced tomatos, fennel, flaxseed, garlic, Italian, Italian Seasoning, mushroom, oat,
onion, parsley, quick oats, red pepper
flakes, sun
dried tomatoes, tomato, tomato paste, tomato sauce, vegan parmesan
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 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)
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!)
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon
dried crushed red pepper
flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large
onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup
dry white wine 3 garlic cloves, chopped 1/4 teaspoon
dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl
with 1 teaspoon of salt and red pepper
flakes.
Curried Tomato and Coconut Soup
with Garlic Chickpeas 4 tbls olive oil 300g 1 large
onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp
dried chilli
flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
Chicken Chili
with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large
onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon
dried oregano 1 teaspoon crushed red pepper
flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to taste
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.
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon
dried crushed red pepper
flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large
onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup
dry white wine 3 garlic cloves, chopped 1/4 teaspoon
dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl
with 1 teaspoon of salt and red pepper
flakes.
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast
flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon
onion powder 1/2 teaspoon garlic powder 1 small
onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted
dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)