In a medium sauce pan sautee the onion and
yellow peppers on medium heat tossing to coat for 5 - 8 min.
Not exact matches
Arrange romaine lettuce, chickpeas,
yellow squash ribbons, tomatoes, cucumber and bell
pepper slices, olives, asparagus, green beans, and grilled zucchini
on a large platter.
2 tablespoons peanut or vegetable oil 1 large
yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black
pepper
«Factory» is an extravagant term for what is essentially hands -
on manufacturing of the typical Bajan hot sauce that's bright
yellow with dangerous red flecks of bonney
pepper.
Red
peppers are my absolute favourites, although orange and
yellow ones are awesome too — I have to admit though that green
peppers are one of the only veggies I don't like, I just can't seem to get
on with their flavour, it just seems to bitter for me.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium
yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black
pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2
yellow bell
pepper, chopped 2 garlic cloves, chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending
on the kick you'd like less or more)
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large
yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have
on hand) 1 cup sliced mushrooms 1 green bell
pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and
pepper to taste
Brush the
yellow pepper with oil and put it in the grill as well, turning it to get charred
on all sides.
Basically, used the recipe but omitted zucchini added JD sausage and red /
yellow / orange
peppers since I had those
on hand.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black
pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell
peppers (orange and
yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin
on in half in wide slices
vegetable oil 1 onions (peeled and chopped) 2 red and
yellow or green
peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and
pepper Method: Heat the oil in a fying pan and add the onions, cooking them
on a low to medium heat until softened.
The
peppers mature to either
yellow or red, depending
on the variety.
I mean the variations are endless, just the beginning being fresh vs. canned tomatoes, jalapeno vs. serrano
peppers, vinegar vs. lime juice, white vs.
yellow vs. red vs. green onion, and
on and
on.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt +
pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne
pepper, more or less depending
on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of
yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
Lean sirloin hamburger (1/3 -1 / 2 pkg) 2 shallots chopped Sliced red and
yellow pepper Homemade barbeque sauce (recipe
on future post) Buffalo wing hot sauce Shredded mozzarella and sharp cheddar cheese
I used a fairly large eggplant, mixed thyme leaves in the tomato base (in addition to sprinkling them
on top of the sliced vegetables, to up the thyme flavor) and layered the eggplant slices
on top of the tomato base, without overlap, then
peppers, then
yellow squash, then green zucchini and then another loose layer of
peppers.
On a mandoline, adjustable - blade slicer or with a very sharp knife, cut the eggplant, zucchini,
yellow squash and red
pepper into very thin slices, approximately 1 / 16 - inch thick.
Barley Tomato Salad 1 lb tomatoes
on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups
yellow or red cherry tomatoes — cut in half freshly ground black
pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium
yellow onion (peeled, finely diced) 1 carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (sliced thinly
on a bias) Kosher salt and freshly ground black
pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1
yellow onion, diced 1 red bell
pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne
pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced
on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
This recipe uses Torchbearer Chipotle BBQ Sauce (any Torchbearer BBQ or Hot Sauce will work) Ingredients: 1 lb beef Spices to taste (oregano, chili powder, crushed red
pepper, so
on) 1 and 1/2 cups tomatoe 1/2 cup tomatoe sauce 2 port
peppers 1 orange
pepper 1
yellow pepper 1 red
pepper 3 habaneros 1 tai hot
pepper Optional 4 oz of any of our sauces.
Put patty
on butter grilled or toasted bun and top burger with sauteed
yellow onions and sauteed thin sliced jalapenos or habaneros,
pepper jack cheese or a white cheddar works well and HLPP Hatchanero.
Large
yellow onion sliced into a casserole or roaster, whole chicken placed
on top, olive oil salt and
pepper then roast.
10 tomatoes
on the vine 1 tablespoon extra virgin olive oil 1
yellow onion, chopped 3 cloves garlic, chopped 1 pound ground beef 2 teaspoons dried oregano salt and
pepper shredded mozzarella cheese chopped fresh herb of your choice
Serve over beetroot, bean sprouts, pumpkin, spiralized Zucchini (courgette) and peas in a homemade basil dressing, red kidney beans with tomato and onion,
yellow capsicums (bell
peppers) avocado with poppy seeds, then topped with a dollop of (dairy - free) cream fraiche, all
on a bed of spinach!
I have my own take
on chicken casserole with grilled chicken, penne pasta zucchini,
yellow squash, peas, corn,
peppers, onions and garlic mixed with Alfredo sauce and smothered in cheese!
1 large spaghetti squash 1 1/2 lbs ground turkey 1 green
pepper, chopped 1 small
yellow onion, chopped 1 can diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have
on hand — I used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black
pepper 1 C low - fat shredded sharp cheddar
I cooked this for the first time
on the weekend, and used home made feta cheese and sweet
yellow peppers as well as chillis.
Serves: 8 Servings Hands -
on time: 20 minutes Total time: 20 minutes INGREDIENTS: 2 tbsp olive oil 1 6 - oz boneless, skinless chicken breast, cut into 1/2 - inch cubes 1
yellow onion, finely chopped 1 each red and
yellow bell
pepper, finely chopped 3 cloves garlic, finely sliced 1 tbsp each... [read more]
Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending
on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1
yellow bell
pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.
I like to switch up the green
pepper sometimes with red,
yellow or orange
peppers — what ever you happen to have
on hand.
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
On this particular Sunday, I had a zucchini, a
yellow bell
pepper, half an onion, a handful of asparagus and a box of chopped spinach.
Roasted chicken seasoned with chili powder, ground cumin, and freshly ground
pepper on a bed of zucchini and
yellow squash noodles, carrots, and chickpeas...
, 7 tomatoes, 14 bananas (2 bunches), 1 spaghetti squash (not pictured), 6 zucchini, 2 pounds rolled or quick oats, 2 medium - large
yellow onions, 1 bell
pepper (not pictured), 4 pounds carrots (about 12 total), 2 pounds rice (half white & brown), 5 pounds Russet potatoes, carton of almond milk, water, oil & seasonings
on hand.
I grew up
on okra and
yellow squash tossed with salt and
pepper, coated in flour and fried.
I put sautéed onions and red and
yellow peppers with feta
on corn tortillas with the pork and it was a hit!
To roast the
yellow or orange bell
pepper, heat oven to 400 degrees F. Roast one
pepper on a tray for 15 to 20 minutes or until blistered
on top side.
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 taste)
200 grams of spaghettini, or other long, thin pasta that you have
on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or
yellow bell
peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred
peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red
pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
Grill eggplant and bell
peppers 7 to 11 minutes; zucchini and
yellow squash 8 to 12 minutes (
on gas grill, eggplant 6 to 8 minutes; bell
peppers, zucchini and
yellow squash 7 to 11 minutes) or until tender, turning occasionally.
I also add some ground
pepper and sea salt, and chopped parsley (fresh or dried, depending
on the season) right to the sauce when it is done, and I add a bit of turmeric to make the sauce nice and
yellow.
Spread that
on the bottom of a square dish and layer with drained petite cut tomatoes, lettuce, quick pickled onions, salami, shredded mozzarella cheese and
yellow pepper rings.
Ingredients — whatever veggies you have
on hand (today I used bell
peppers, zucchini,
yellow squash, kale and mushrooms)-- oil to grease your skillet and pan — eggs (or egg whites for FP)-- salt and
pepper to taste
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin
on 1 small
yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black
pepper 2 tablespoons whole - grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
The texture of mine very much resembled couscous (perhaps I pulsed the cauliflower in the food processor a bit too much) and I made a couple substitutions based
on what I had
on hand (oregano instead of thyme, red and
yellow bell
peppers instead of green) but I thought the flavor was quite nice.
oh my goodness DELICIOUS ❤️ I topped crust with organic pizza sauce, Fresh grated Parmesan cheese and I had sautéed mushrooms, onions, an red,
yellow, green
peppers to put
on top also crust is delicious love the thinness ❤️ Thank you for sharing
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet
yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending
on desired heat level 1/4 teaspoon cayenne
pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black
pepper 1 teaspoon Maya Natural Sea SaltTM
2 pounds head -
on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped
yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black
pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish