YELLOW onions are the best all-around cooking onion. They also contain up to 10x more antioxidants than white onions.
WHITE onions are the crunchiest with the sharpest flavor. They are best in salsa and stir-fry.
RED onions are best for eating raw (guacamole, salads and sandwiches). They also contain Anthocyanins, a powerful antioxidant that reduces the risk of chronic disease.
SHALLOTS (Levi refers to these as the “gandolf onion”) have a more subtle flavor, but are higher in vitamins and minerals than other onions. They are great in vinaigrettes and garnishes.
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My version of corn chowder, daughter is allergic to potatoes so no potatoes. Spices,bacon and you can add cheese. To make it vegetarian don't add bacon.
This meal definitely helps provide a much-needed energy boost whenever we make it. This is a spin on a classic Tuna Casserole dish. I’m sure not all moms taught their kids to dose their tuna casserole with soy sauce like mine, but trust me, it works and it’s definitely the one ingredient that brings me back home to Mom’s Tuna Casserole! Using the seaweed is a brilliant trick to help me achieve that same tuna flavor while still providing a great protein alternative with loads of vitamins and minerals.
No nutritional yeast?! : We thought long and hard about this recipe and which creamy pasta sauce would be the most helpful to share this week, because trust me, they are all good! For most of our creamy cheese sauces, we like to use it, but the thing is, I know that nutritional yeast is not the cheapest and most accessible ingredient in the world. So, we didn’t want to lean so hard on it as the main source of toasty umami flavor to help round everything out. But that’s where soy sauce comes in!?!
No Almonds?!: To be even more budget-friendly, this recipe doesn’t use almonds either! We make this humble creamy “cheese” sauce using potatoes as the base!
Lately I’ve been combining multiple noodles in my pasta water (like red lentil penne + brown rice mac noodles, or egg noodles with brown rice mac noodles) and it’s been such a cool trick! The mix helps add diversity to the textures in the overall dish, especially when I’m dealing with higher fiber pastas versus regular wheat pastas--the fiber pastas keep an almost meaty texture, and a little goes a long way!
2 cups of peeled and chopped Potatoes (about 2 small potatoes)
1 cup of roughly chopped carrots
½ medium White Onion
2 Tbsp Garlic Powder
1 Tbsp Lemon Juice
3 Tbsp Soy Sauce
2 Tbsp Olive Oil
1 Tsp Paprika
½ Tsp Salt
½ cup Seaweed Strips
¾ cup Peas
Directions
In a large saucepan add potatoes and carrots. Cover with water and bring to a boil. Turn the heat to low and simmer for 10-15 minutes or until potatoes are fork tender. Strain the water and add all contents to a high-powered blender along with the onion, garlic powder, lemon juice, soy sauce, olive oil, paprika, and salt. Puree until completely smooth. Set aside.
Bring a large pot of salted water to a boil. Add the noodles, and cook according to package instructions. Reserve at least ½ cup of the pasta water, and then strain the pasta. Off to the side, add seaweed strips to bowl and pour the saved pasta water over them and allow them to soak until softened. Pour cheese sauce over the pasta and add in the seaweed and peas. Stir until all the ingredients come together. Salt (or soy sauce) to taste and serve!!
Pork Tacos Al Pastor are a traditional Mexican street food that consists of marinated pork that is grilled and then chopped into small pieces. These tacos are bursting with flavor and perfect for any occasion, topped with fresh pineapple, onion, cilantro, and crumbled queso fresco.