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Chicken Spaghetti

Chicken Spaghetti

Just another spaghetti dish, you’d say? Only this time we’ve mixed the pasta with a rich veggie sauce made with onion, garlic, carrot, celery, and tomatoes. We’ve brought in the chicken breast cooked in white wine together with garlic and shallot. Simple and tasty!

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Ingredients Needed for Chicken Spaghetti

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 smaller carrot, diced
½ small celery root, diced
1 cup canned tomatoes
salt
pepper
5 ounces of spaghetti
1 tablespoon vegetable oil
6 ounces of chicken breast, cubed
1 shallot, chopped
2 garlic cloves, crushed
salt
pepper
½ cup white wine
1 bay leaf
2 tablespoons of parmesan

How to Make Chicken Spaghetti

  1. Heat the vegetable oil in a saucepan over low heat, add the onion, garlic, carrot, celery and canned tomatoes. Season with salt and pepper. Stir and cook for a few minutes. Remove from heat.
  2. Fill a cooking pot halfway with water and heat it over medium heat. Add some salt and cook the spaghetti according to the instructions on the package. Set aside.
  3. Heat the vegetable oil in a saucepan over medium heat and add the cubed chicken breast. Cook and stir until golden brown.
  4. Add the shallot and the garlic, stir and cook for another 5 minutes. Add some salt and pepper in the process, too.
  5. Pour the white wine, add the bay leaf, the tomato mixture and cook for a few more minutes or until the mixture reduces by half. Add the spaghetti and stir, cooking for another minute.
  6. Serve the chicken spaghetti with grated parmesan on top.
Roasted Salmon on Fresh Salad

Roasted Salmon on Fresh Salad

Ginger and coriander make for a delicious filling for salmon. They give it an exotic, Asian flavor, that will complement the fish very well. You won’t need a strong side for this dish, you can easily serve it with a light salad, topped with some radishes and red onion.

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Ingredients Needed for Roasted Salmon on Fresh Salad

1 tablespoon ginger root, shredded
1 tablespoon fresh coriander
1 spring onion, chopped
1 tablespoon olive oil
salt
pepper
14 ounces of salmon
½ lime
1 tablespoon honey
1 tablespoon soy sauce

For the salad:

1 romaine lettuce, chopped
1 small red onion
2 radishes, sliced
1 tablespoon olive oil
½ lime
salt

How to Make Roasted Salmon on Fresh Salad

  1. Preheat the oven to 360°F/180°C.
  2. Grab a small bowl and add the shredded ginger, fresh coriander, spring onion, olive oil, salt, and pepper. Mix everything.
  3. Vertically slice the salmon steaks, but not all the way down, thus making room for the filling. Fill the salmon with the coriander mixture. Season with salt.
  4. For the sauce, mix the lime juice, honey, and soy sauce in a small bowl. Lay the salmon on a baking tray and spread the sauce over the salmon.
    Cook the salmon for the next 15 minutes.
  5. In the meantime, you can take care of the salad. Add the romaine lettuce, red onion, radishes in a salad bowl. Drizzle with olive oil, lime juice, season with salt, and mix.
  6. Take the salmon out of the oven and serve it with the salad.
lentil and couscous balls

Lentil and Couscous Balls

A light, Middle-Eastern snack, these lentil and couscous balls sure should be tried if you’re a fan of this cuisine. You can add some mushrooms and onion to the mix, and serve them in a rich tomato sauce. Not bad for a vegetarian meal!

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Ingredients Needed for Lentil and Couscous Balls

2 tablespoons of vegetable oil
4 garlic cloves
1 cup canned tomatoes
1 onion, chopped
5 mushrooms, chopped
1 tablespoon soy sauce
salt
pepper
1 cup cooked lentils
½ cup cooked couscous
½ teaspoon active dry yeast
1 bread slice, soaked into water

How to Make Lentil and Couscous Balls

  1. Heat a skillet over medium heat.
  2. Add 2 garlic cloves and cook them until golden. Add the canned tomatoes, stir, and cook everything until the sauce thickens.
  3. Next, heat the remaining oil in a skillet over medium heat, and add the remaining garlic cloves.
    Add the onion, mushrooms, and soy sauce. Season with salt, pepper, and cook everything until golden.
  4. Preheat the oven to 400°F/200°C.
  5. Next, grab your blender and fill it with the cooked lentil, couscous, onion, and soaked bread. Add a pinch of active-dry yeast. Blend everything until smooth.
  6. Shape the mixture into 1.5 inches (4 cm) thick balls and place them in a ceramic baking dish.
  7. Keep it in the oven for the next 30 minutes.
  8. Serve them on top of the tomato sauce, with a touch of parsley sprinkled on top.
mashed bean burgers

2-Bean Patty Burgers

Are you looking for an excellent vegetarian burger recipe? We’ve got one for you, made with two types of beans. First, let’s cook some onion and baby spinach together. We add this to the final mix, then mash the beans and add breadcrumbs, feta, and even an egg. Then we use a burger press to make the patties and cook them in a skillet.

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Ingredients Needed for 2-Bean Patty Burgers


For the onion and spinach mixture:

1 tablespoon vegetable oil
1 teaspoon butter
1 red onion, diced
2 ounces of baby spinach

For the mashed bean mixture:

3 ounces of canned white beans
3 ounces of canned red beans
1 red chili, chopped
pepper
salt
¼ cup breadcrumbs
1 egg
2 tablespoons of feta cheese
1 tablespoon vegetable oil
2 burger buns
lettuce leaves for garnishing
fresh basil leaves for garnishing

How to Make 2-Bean Patty Burgers

  1. For the onion and spinach:
    Start by chopping the red onion. Then, heat the vegetable oil in a skillet over low-medium heat and melt the butter.
  2. Add the onion and baby spinach. Cook and stir until tender. Set aside.
  3. For the mashed bean mixture:
    Add the white and red beans to a bowl and mash them using a hand masher.
  4. Chop the red chili and add it to the bean mixture. Also, add salt and pepper, the breadcrumbs, egg, and feta cheese. Mix them using a spatula, then add the cooked onion-spinach mixture. Mix.
  5. Use a burger press to make two patties out of the mashed bean mixture.
  6. Heat the vegetable oil in a skillet over medium heat and cook the patties on both sides until golden brown.
  7. Cut the burger buns into halves, place some lettuce and basil leaves on each of them, the patties and then top them with more basil and/or lettuce leaves.
chicken-drumsticks-with-mushrooms-onion-and-tomatoes

Chicken Drumsticks With Mushrooms and Tomatoes

For this dish, we cooked the drumsticks in a saucepan together with the mushrooms, tomatoes, onion, and garlic, but only after coating them with flour, salt and pepper and frying them in vegetable oil. We flavored the veggie mix with some white wine, parsley, thyme, and oregano. It is easy-peasy.

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Ingredients Needed for Chicken Drumsticks With Mushrooms and Tomatoes

1 cup flour
pepper
salt
4 chicken drumsticks
vegetable oil
1 red onion, chopped
4 ounces of mushroom, chopped
3 garlic cloves, chopped
1 teaspoon dried thyme
½ teaspoon dried oregano
5 ounces of canned tomatoes
½ cup white wine
fresh parsley

How to Make Chicken Drumsticks With Mushrooms and Tomatoes

  1. Add the flour, pepper, and salt to a bowl and combine them. Coat the drumsticks with this mix.
  2. Heat some vegetable oil in a saucepan over medium heat. Place the coated drumsticks in there.
  3. Cook them on all sides until golden brown. Set them aside.
  4. Cut the red onion into julienne slices, the mushrooms into quarters, and slice the garlic cloves. Using the same oil, add the onion, mushrooms, garlic, dried thyme, and dried oregano to the saucepan.
  5. Stir a bit then add the canned tomatoes and the white wine. Cook and stir for 1-2 minutes.
  6. Add the drumsticks to the saucepan, too. Cover it and simmer for 20 minutes.
  7. Sprinkle some chopped fresh parsley and serve garnished with parsley.
chickpeas-and-bulgur-lamb-chops

Chickpea and Bulgur Lamb Chops

Lamb – it’s a love it or hate it type of meat. We love it, so we fried a few lamb chops, then cooked them in a flavorful mix of onion, sumac, salt, pepper, garlic, and vegetable stock. We separately cooked the chickpeas and bulgur, together with onion, red bell pepper, dried red currants, paprika, and curry powder. At the end, we brought in the chops and baked the whole thing.

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Ingredients Needed for Chickpea and Bulgur Lamb Chops


Frying the lamb chops:

¼ cup vegetable oil
10 small-sized lamb chops, approx. 150 grams each
salt
pepper

Cooking the lamb chops in stock:

1 onion, chopped
½ teaspoon sumac
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 cup vegetable stock
7 garlic cloves, cracked
1 cup water

Cooking the chickpeas and bulgur:

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon paprika powder
8 ounces of chickpea
1 red bell pepper, chopped
salt
14 ounces of bulgur
1 cup water
1 teaspoon curry powder
1 tablespoon dried redcurrant
pepper

How to Make Chickpea and Bulgur Lamb Chops

  1. Frying the lamb chops:
    Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the lamb chops, salt, and pepper and cook the meat on both sides until it turns golden brown. Set the chops aside.
  3. Cooking the lamb chops in stock:
    Chop the onion and add it to the same skillet. Cook the onion over low heat, while stirring, until it starts getting tender.
  4. Add the sumac, salt, and pepper and stir a bit.
  5. Add the vegetable oil and the cooked chops. Cook and stir for a few minutes.
  6. Add the vegetable stock, cook and stir. Bring it to a boil.
  7. Crush the garlic cloves with the flat blade of a knife, then add them to the skillet. Add the water, cover and simmer for 15-20 minutes. Set aside.
  8. Cooking the chickpeas and bulgur:
    Heat the vegetable oil in a saucepan over low heat.
  9. Chop the onion and the red bell pepper. Add the onion, paprika powder, chickpeas, and red bell pepper to the saucepan. Cook, stirring often.
  10. Add some salt and the bulgur. Cook and stir a little.
  11. Add the water, curry powder, dried red currants, and pepper. Stir, cover and cook until the water is gone. The whole process of cooking the chickpeas and bulgur should last about 1 hour.
  12. Add the bulgur mixture to a baking dish in an even layer, then add the cooked lamb chops on top, while also taking care to add some of the sauce resulted from the simmer.
  13. Bake in the oven for 30 minutes at 360⁰F/180⁰C.
  14. Garnish with fresh parsley.
asparagus spring onion and parmesan spaghetti

Asparagus and Parmesan Spaghetti

The sky’s the limit when it comes to ideas for cooking spaghetti. Of course, Italians could disagree, and we understand their point of view. But bear with us and mix together some spring onions, fresh basil, pine nuts, parmesan, and some oil. Cook this in butter, together with asparagus stalks and cooked spaghetti. Add chili flakes, salt, and pepper in the process and just try to tell us you don’t like it.

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Ingredients Needed for Asparagus and Parmesan Spaghetti


For the mixture:

2 spring onions, chopped
fresh basil leaves
1 tablespoon pine nut
½ cup parmesan
¼ cup vegetable oil

Cooking the asparagus and spaghetti:

½ tablespoon vegetable oil
1 tablespoon butter
pepper
8 asparaguses stalks
salt
1 tablespoon pine nut
14 ounces of cooked spaghetti
1 teaspoon chili flakes

How to Make Asparagus and Parmesan Spaghetti

  1. For the mixture:
    Add the spring onions, 1 handful of basil leaves, 1 tablespoon pine nuts, the parmesan, and olive oil in a mixing glass and mix them together using a hand mixer. Transfer to a bowl and set aside.
  2. Cooking the asparagus and spaghetti:
    Drizzle the vegetable oil in a skillet over low heat, then melt the butter. Add some pepper and the asparagus stalks.
  3. Cook and stir for 1-2 minutes, add some salt, 1/2 tablespoon raw pine nuts, the cooked spaghetti, and the spring onion and parmesan mixture. Cook and stir for 1-2 minutes.
  4. Add the chili and cook a bit more. Serve garnished with fresh basil and the remaining pine nuts (roasted).
Dijon-Glazed Salmon with Lentil Salad

Dijon-Glazed Salmon With Lentil Salad

Lentil is often used in Indian and Arab cuisine and is known for a wide variety of health benefits. You can make soups and stews with lentil, but you can also use it as a main ingredient for a salad. So, mix it with some parsley, onion, and arugula and serve it with your favorite kind of meat. Our recommendation for you is a delicious Dijon-glazed salmon!

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Ingredients Needed for Dijon-Glazed Salmon With Lentil Salad

5 ounces of green lentil
2 cups of vegetable stock
1 tablespoon olive oil
7 ounces of salmon fillet or 2 salmon fillets
salt
pepper
2 tablespoons of dijon mustard
1 teaspoon red wine vinegar
1 red onion, thinly sliced
1 ounce arugula
½ lemon
2 tablespoons of parsley, chopped

How to Make Dijon-Glazed Salmon With Lentil Salad

  1. Pour the vegetable stock in a saucepan and heat it over medium heat.
  2. Bring it to a boil, add the lentils and cook them according to the instructions on the package. It should take around 20-30 minutes.
  3. In the meantime, heat the oil in a skillet over medium heat. Lay the salmon fillets on the skillet skin side down. Season it with salt and pepper.
  4. Cook 6 to 7 minutes. Flip the fillets and cook them for 1-2 more minutes. Set them aside. About 30 seconds before turning off the heat, evenly spread 1/2 tablespoon of Dijon mustard over the salmon.
  5. Add the cooked lentils in a large bowl and pour the red wine vinegar. Add the red onion, arugula, parsley, and squeeze the lemon over the salad.
  6. Add the remaining Dijon mustard and season with salt and pepper. Mix everything.
  7. Serve the salmon with the lentil salad!
Egg Salad Sandwich

Egg Salad Sandwich

Make this egg salad sandwich whenever you feel the need for a protein boost. It’s a good choice for breakfast because it makes you feel fuller longer. We’ve combined the eggs with a sauce made with mayonnaise, lemon, and ginger and added some spring onion and radish to the equation. If you want to go for something lighter, just replace the mayonnaise with yogurt.

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Ingredients Needed for Egg Salad Sandwich

3 eggs, boiled
3 tablespoons of mayonnaise
2 tablespoons of lemon juice
1 stem ginger, shredded
1 teaspoon salt
1 teaspoon pepper
1 spring onion, chopped
2 ounces of lettuce
4 radishes
0.5 celery stick
1 tablespoon fresh coriander
2 bread rolls

How to Make Egg Salad Sandwich

  1. Boil the eggs. Put the eggs in a pan and cover them with cold water. The water level must be about 1 inch/2.5 cm over the eggs. Bring the water to a boil over high heat. From the moment the water begins to form bubbles, boil the eggs for 8 more minutes.
  2. Peel the boiled eggs by filling a small jar halfway with water, covering it and shaking it. Do this separately for each egg. Or just peel the eggs like you would normally do.
  3. Slice the eggs and add them to a bowl together with the mayonnaise, lemon juice, ginger, and spring onion. Add salt and pepper and mix, but be careful not to break the eggs.
  4. Make the sandwiches by placing lettuce leaves, egg salad, radish slices, chopped celery, and fresh coriander on the top of the bread rolls.
Fish Fingers and White Sauce

Fish Fingers and White Sauce

Crispy fish fingers anyone? We’ve used some pangasius for this recipe, but any other white fish will do just fine. Coat the fish with flour, egg wash, and breadcrumbs before frying it. To spice things up, we’ve added turmeric to the flour and dried herbs to the breadcrumbs. Serve the fingers with a white sauce made with cream cheese, spring onion, carrots, and chives.

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Ingredients Needed for Fish Fingers and White Sauce

½ cup cream cheese
1 large carrot, shredded
1 spring onion, chopped
2 tablespoons of chives, chopped
¼ cup sweet chili sauce
1 teaspoon lime zest
1 tablespoon lime juice
salt
pepper
7 ounces of pangasius or 2 pangasius fillets
1 teaspoon turmeric
1 cup flour
2 eggs
2 tablespoons of milk
1 cup breadcrumbs
1 tablespoon dried thyme
vegetable oil for frying
1 ounce lettuce
3 limes slices

How to Make Fish Fingers and White Sauce

  1. Add the cream cheese, carrots, spring onion, chives, sweet chili sauce, some lime zest and lime juice to a bowl. Season with salt and pepper. Mix everything.
  2. Cut the fillets lengthwise, then cut in half each piece.
  3. Mix the flour and turmeric on a plate.
  4. Make the egg wash, by beating the two eggs and mixing them with the milk.
  5. Mix the breadcrumbs with the dried thyme.
  6. Coat the pangasius chunks with flour, then with egg wash, and finally with breadcrumbs.
  7. Heat enough vegetable oil in a skillet over medium heat. Cook the pangasius until crispy and golden brown.
  8. Add the fish fingers on a bed of lettuce leaves and garnish them with lime slices. Serve with the white sauce.
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