Search results for: onion

Here are the search results for your query. Please use our advanced search page for more specific results.

Falafel

Falafel

This vegetarian dish, originating in the Middle East, consists of hot and spicy chickpea balls. Their main secret hides in the composition of the dough mixture. Flavor it heavily, not only with cumin and coriander, but with lemon, parsley, garlic, and onion also. Make it hot by also adding paprika and peppercorns to the mixture and serving the balls with hot chili sauce.

Falafel Read More »

Ingredients Needed for Falafel

14 ounces of canned chickpeas
1 medium onion, diced
½ cup fresh parsley, chopped
1 teaspoon cumin powder
1 teaspoon paprika
1 teaspoon baking soda
1 teaspoon dried coriander
1 teaspoon garlic powder
2 teaspoons of peppercorns, crushed
salt
2 teaspoons of olive oil
1 tablespoon lemon juice
3 tablespoons of flour
3 tablespoons of vegetable oil
1 tablespoon hot chili sauce for garnishing

How to Make Falafel

  1. Add the canned chickpeas, onion, parsley, cumin powder, paprika, baking soda, dried coriander, garlic powder, peppercorns, olive oil, lemon juice, and flour to the mixer bowl. Mix until even.
  2. Start forming balls from the mixture. We’ve got around 12-14 balls.
  3. Fill a cooking pot halfway with vegetable oil and heat it over medium-high.
  4. Deep-fry the balls, then transfer them on paper towels.
  5. Serve them garnished with hot chili sauce.
Spicy Rice Skillet with Bell Peppers and Red Beans

Spicy Rice Skillet With Bell Peppers and Red Beans

In case you want this delicious rice skillet on your table, you’ll need to pan-cook in butter, olive oil, and tomato sauce some bell peppers, celery, and onion. Toss baby corn, red beans, and cooked rice, and spice them heavily. Cooking ingredients together, lets them mingle their flavors, which results in a delicious and warming mixture.

Spicy Rice Skillet With Bell Peppers and Red Beans Read More »

Ingredients Needed for Spicy Rice Skillet With Bell Peppers and Red Beans

For the veggie mixture:

1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium red onion, chopped
2 medium celery sticks, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
½ medium zucchini, chopped
2 ounces of baby corn, chopped
salt
black pepper
white pepper
1 teaspoon chili flakes
1 teaspoon paprika powder
1 teaspoon garam masala
1 cup tomato sauce

For the rice:

1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium red onion, minced
2 celery sticks, chopped
1 medium yellow bell pepper, chopped
⅔ cup canned red beans
½ cup sweet corn
1 green chili, sliced
2 teaspoons of red chili powder
salt
3 ounces of feta, cubed
⅔ cup tomato sauce
1 ½ cups of cooked rice
½ cup fresh parsley, chopped
nachos for garnishing
yogurt sauce, store-bought (for garnishing)

How to Make Spicy Rice Skillet With Bell Peppers and Red Beans

For the veggie mixture:
  1. Start melting the butter in a deeper skillet over low heat. As it melts, add the olive oil, garlic, red onion, celery, and bell peppers. Stir for a few seconds.
  2. Add the zucchini and baby corn and stir them in. Season with salt, black pepper, white pepper, chili flakes, paprika, and garam masala. Stir them in.
  3. Cook and stir for 1 minute. Add the tomato sauce. Cook and stir until it bubbles. Remove from heat and set aside.
For the rice:
  1. Start melting the butter in a skillet over low heat. As it melts, add the olive oil and garlic. Cook and stir until the butter melts.
  2. Add the red onion and celery. Stir them in. Add the pepper, red beans, sweet corn, and chili. Cook and stir for 2 minutes.
  3. Add the red chili powder and feta, season with salt, and stir them in. Add the tomato sauce and stir it in.
  4. Add the cooked rice. Cook and stir for 1 minute. Add the fresh parsley in the process.
  5. Serve the veggie mixture on a bed of rice. Garnish with nachos, yogurt herb sauce, and fresh parsley.
lemon and garlic roast chicken

Lemon and Garlic Roast Chicken

Our stuffed chicken gets roasted twice. The first time after we filled it with garlic, rosemary, lemon, and onion. The second time when broccoli comes into the equation. And we’ve paired the bird with a puree mainly made from sweet potatoes and cream cheese.

Lemon and Garlic Roast Chicken Read More »

Ingredients Needed for Lemon and Garlic Roast Chicken

1 whole chicken
4 garlic cloves
1 tablespoon olive oil
1 teaspoon salt
2 fresh rosemary sprigs
1 lemon, sliced
½ onion
water
2 small sweet potatoes, sliced
salt
0.5 broccoli head
lemon juice
1 teaspoon vegetable oil
pepper
chives
3 tablespoons of cream cheese

How to Make Lemon and Garlic Roast Chicken

  1. Place the chicken on a baking tray, rub it well with garlic – use one or two garlic clove halves.
  2. Drizzle it with oil and sprinkle salt on it.
  3. Stuff it with the garlic, fresh rosemary sprigs, lemon, and onion.
  4. Truss it with string to prevent the stuffing from escaping.
  5. Roast the chicken for 45 minutes at 400⁰ F/200⁰ C.
  6. Fill a bigger saucepan halfway with water and heat it over low heat.
  7. Add the sweet potato and some salt and bring to a boil. Set aside.
  8. After the chicken is done, remove it from the oven and add 1/2 cup of water in the baking tray, place the broccoli florets around the roasted chicken and drizzle it with some lemon juice.
  9. Roast for another 15 minutes at 400⁰ F/200⁰ C.
  10. Add the sweet potato, some salt and pepper, vegetable oil, chives, and cream cheese in a blender. Blend until smooth.
  11. Serve the chicken together with some sweet potato mash and broccoli.
cranberry fried rice

Cranberry Fried Rice

Let’s turn some plain cooked rice into a tasty dinner. We can flavor it any way we want; the sky is the limit. We chose to fry some red onion, and then add honey and dried cranberries. If you cook them with the rice, you can imbue the dish with so much flavor. Orange zest and crushed pistachios take it to the next level.

Cranberry Fried Rice Read More »

Ingredients Needed for Cranberry Fried Rice

1 tablespoon vegetable oil
1 small red onion, chopped
1 tablespoon honey
1 tablespoon dried cranberry
6 ounces of cooked rice
1 teaspoon orange zest
1 tablespoon pistachio, crushed

How to Make Cranberry Fried Rice

  1. Add the vegetable oil to a skillet. Add the red onion and start cooking it over medium heat.
  2. Add the honey and stir. Add the cranberries and stir to coat them with the honey. Cook everything for one minute.
  3. By this time the onion should be tender, so now add the cooked rice. Stir to combine and further cook the rice for 3-4 minutes.
  4. Add the orange zest and pistachio. Stir and cook for another minute.

Warming Chicken Soup

A symphony of flavors is the best way to describe this warm, heart comfort food soup. On the one hand, there’s the meatiness from the cooked chicken, chicken stock, and fried bacon. On the other hand, we have veggie goodness from onion, garlic, celery, mushrooms, yellow squash, green beans, and Swiss chard. Season it to perfection and add some red wine vinegar for a sour touch.

Warming Chicken Soup Read More »

Ingredients Needed for Warming Chicken Soup

2 tablespoons of olive oil
3 ounces of bacon, chopped
1 onion, chopped
4 ounces of white mushroom, chopped
2 garlic cloves
1 small celery root, cubed
3 cups of chicken stock
2 cups of water
2 cooked chicken breasts, shredded
1 yellow squash, cubed
7 ounces of frozen green beans
1 ounce swiss chard, chopped
1 teaspoon red wine vinegar
1 teaspoon salt
pepper

How to Make Warming Chicken Soup

  1. Pour the olive oil into a cooking pan and place it over low heat.
  2. Add the bacon and cook it until tender and crispy.
  3. Add the onion and mushrooms and cook them while stirring, until the onion is tender, and the mushrooms start changing their color into dark brown.
  4. Add the garlic, celery root, chicken stock and water while stirring.
  5. Add the shredded chicken breast, stir and bring it to a boil.
  6. Cover the pot and simmer for 15 minutes.
  7. Add the yellow squash, frozen green beans, Swiss chard and red wine vinegar. Season with salt and pepper. Stir and simmer for 10 more minutes.
Spicy Beef Casserole

Spicy Beef Casserole

A hearty and warming casserole can be a complete dish. This is also the case with this one-dish meal. It’s a beef stew with a rich gravy, where you toss carrots, spring onion, ginger, and garlic. Make it cheesy with mozzarella and spice it heavily with a spice mixture made from 4 such condiments.

Spicy Beef Casserole Read More »

Ingredients Needed for Spicy Beef Casserole


For the beef:

¼ cup vegetable oil
1 large onion, diced
6 ounces of beef tenderloin, cubed

For the spice mix:

2 teaspoons of dried coriander
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons of five-spice powder
2 teaspoons of curry powder

For the casserole:

3 ounces of low moisture mozzarella, chopped
1 red chili, chopped
1 spring onion, chopped
2 medium carrots, sliced
4 garlic cloves
1 tablespoon ginger, chopped
1 cup red wine
1 cup water

How to Make Spicy Beef Casserole

  1. For the beef:

    Heat the oil in a skillet over low heat. Add the onion. Cook and stir until tender.

  2. Add the cubed beef and turn the heat to medium. Stir a little.
  3. For the spice mix:

    Add the coriander, turmeric, salt, five-spice powder, and curry powder to a small bowl. Mix them using a teaspoon.

  4. For the casserole:

    Add the spice mix to the skillet. Stir it in. Add the mozzarella. Cook and stir until the beef browns.

  5. Add the red chili and spring onion. Stir them in.
  6. Transfer the mixture to a bigger casserole, add the carrots, garlic, ginger, red wine, and water.
  7. Mix using a spatula, cover the casserole with aluminum foil, then bake for 3 hours at 360⁰F/180⁰C.
Zucchini, Carrot and Mushroom Casserole

Zucchini, Carrot and Mushroom Casserole

Hearty and warming go hand in hand with this vegetarian casserole. Make a base from grilled zucchini and fill it with a savory veggie mixture from smooth and mildly sweet carrots, pleasantly chewy mushrooms, and savory onion. Top it with gooey mozzarella, pungent ginger, sweet corn, and salty olives. This will only make your casserole even tastier.

Zucchini, Carrot and Mushroom Casserole Read More »

Ingredients Needed for Zucchini, Carrot and Mushroom Casserole


For the veggie mixture:

1 tablespoon vegetable oil
1 medium red onion, sliced
2 medium carrots, shredded
5 ounces of mushrooms, quartered
salt
pepper

For the casserole:

1 medium zucchini, sliced
2 tablespoons of melted butter
1 tablespoon ginger, shredded
2 tablespoons of canned sweet corn
1 ounce olives
1 ounce green olives stuffed with pimento
1 cup low moisture mozzarella, grated

How to Make Zucchini, Carrot and Mushroom Casserole

  1. For the veggie mixture:

    Heat the oil in a skillet over low heat and add the red onion. Cook and stir until tender.

  2. Add the carrots and mushrooms and season with salt and pepper. Cook and stir for 2 minutes. Remove from heat.
  3. For the casserole:

    Grill the zucchini slices.

  4. Coat a casserole with butter using a brush. Place the zucchini slices into the casserole, then add the vegetable mixture. Spread it evenly.
  5. Top with ginger, sweet corn, olives, and grated mozzarella. Bake for 25 minutes at 360⁰F/180⁰C.

Salmon and Veggie Tacos

If you’re surfing into Mexican snacks territory, these delicious taco shells are just what you were looking for. Filled with a savory salmon, flavored with yogurt, garlic, spices, and herbs, and laid on a bed of fresh veggies (like avocado, tomato, and onion), this dish really brings a plethora of flavors right at your doorstep.

Salmon and Veggie Tacos Read More »

Ingredients Needed for Salmon and Veggie Tacos

2 teaspoons of olive oil
7 ounces of salmon fillet, diced
salt
pepper
½ teaspoon smoked paprika powder
½ teaspoon cumin powder
3.5 ounces of yogurt
2 garlic cloves, crushed
fresh coriander
1 lime
1 red onion, thinly sliced
2 tomatoes, chopped
1 avocado, diced
4 tacos shells

How to Make Salmon and Veggie Tacos

  1. Heat 1 teaspoon of olive oil in a skillet over medium heat.
  2. Add the diced salmon, and season with salt, pepper, smoked paprika powder, and cumin powder. Stir, and cook the salmon evenly on all sides.
  3. Add the salmon in a large bowl, add the yogurt, garlic, and fresh coriander.
  4. Squeeze the juice out of half a lime and mix until smooth.
  5. Next, grab a large bowl and add the red onion, tomatoes, and avocado. Pour the remaining olive oil and lime juice over the veggies. Mix.
  6. Fill around half of the taco shells with the veggie salad and then finish it with the salmon.

Quinoa, Tofu, and Mushroom Bowl

Quinoa and tofu are extremely rich sources of protein, so you can give them a try if you’re planning to go meat-free today. Try them in this delicious combo, flavored with garlic, onion, and a few mushrooms. Who knows, maybe you won’t even go back to meat!

Quinoa, Tofu, and Mushroom Bowl Read More »

Ingredients Needed for Quinoa, Tofu, and Mushroom Bowl

2 teaspoons of sesame oil
3.5 ounces of tofu, cubed
0.75 inch – ginger, peeled and sliced
2 garlic cloves, sliced
1 spring onion, thinly chopped
½ cup quinoa, cooked
salt
6 mushrooms, quartered
½ red bell pepper, thinly sliced
4 romaine lettuce leaves
parsley

How to Make Quinoa, Tofu, and Mushroom Bowl

  1. Heat a teaspoon of sesame oil in a wok over medium-high heat.
  2. Add the tofu and cook it until golden, for 6-7 minutes. Set it aside.
  3. Add the remaining sesame oil in the wok. Add the ginger, garlic, and spring onion. Stir and cook about 1 minute.
  4. Add the cooked quinoa and season with salt. Add the mushrooms, tofu, red bell pepper, and give it a good stir. Cook for a few minutes.
  5. Break the romaine lettuce leaves and add them to the wok.
  6. Stir and leave everything on heat for 1-2 more minutes.
  7. If you want, serve it with fresh parsley.
Scroll to Top