More is Better

 From Serious Eats this was a very healthy meatless meal. 6   tablespoons  (90ml)  extra- virgin olive oil , divided 4   medium   garlic cloves , thinly sliced or finely chopped by hand (see notes) 4  to 6  anchovy   fillets , finely chopped (1 1/2 to 2 tablespoons) Large pinch   red pepper flakes 1/4 cup  capers , drained and chopped  1/4 cup chopped  pitted black olives  USED KALAMATA 1 cup ( 225 g )  whole peeled tomatoes , preferably San Marzano, roughly broken up by hand (about half a 14-ounce can) One 5-ounce ( 140 g ) can  oil-packed tuna (optional) DID NOT USE Kosher salt 8 ounces ( 225 g )  dried spaghetti Small   handful  minced  fresh parsley  leaves 1 ounce ( 30 g ) finely grated  Pecorino Romano  or Parmigiano Reggiano cheese, plus more for serving 1/4  teaspoon  freshly  ground black pepper In a medium skillet, combine 4 tablespoons (60ml) oil,...

From DELISH saw this on instagram and it looked so good. Made it today and all I had on hand was Italian bread and it came out fabulously!! CARAMELIZED ONIONS  2 Tbsp. unsalted butter  2 large yellow onions, thinly sliced into half-moons  1 tsp. kosher salt  2 sprigs fresh thyme  1/3 cup dry white wine  SANDWICHES  8 (1/4"-thick) slices crusty country-style bread  4 Tbsp. unsalted butter, softened  Freshly ground black pepper  2 tsp. fresh thyme leaves  4 oz. Gruyère, thinly sliced CARAMELIZED ONIONS  In a large skillet over medium heat, melt butter. Add onions and salt and cook, stirring occasionally, until onions are jammy and deep golden brown, 35 to 50 minutes.   Add thyme and wine and cook, stirring and scraping up bits from bottom of pan, until liquid is reduced and onions are jammy, 1 to 2 minutes. Let cool slightly.  Make Ahead: Onions can be caramelized 3 days ahead. Let cool, then transfer to an airtigh...

 By Blogger LOVEANDLEMONS  this soup is delicious and quickly became a STOUP! Perfect for a cold winter day! Ingredients 2   tablespoons   extra-virgin olive oil 1   medium yellow onion ,  diced 2   medium carrots ,  chopped 2   celery ribs ,  thinly sliced 1   teaspoon   sea salt ,  plus more to taste Freshly ground black pepper 3   garlic cloves ,  grated 1   (28-ounce) can diced tomatoes 1½   cups   cooked white beans or kidney beans ,  drained and rinsed 1   cup   chopped green beans 4   cups   vegetable broth 2   bay leaves 1   teaspoon   dried oregano 1   teaspoon   dried thyme ¾   cup   small pasta ,  elbows ,  shells ,  orecchiette ( I used DITALINI) ½   cup   chopped fresh parsley Red pepper flakes Grated Parmesan cheese ,  optional, for serving Instructions Heat the oil in a  large pot  ove...

  From ALLRECIPES  This sweet and sour chicken stir-fry is a version of the Asian-style favorite that includes carrots, bell pepper, garlic, and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired. 2   tablespoons   vegetable oil 1   pound   skinless, boneless chicken breast meat - cubed 1   cup   carrot strips ½   cup   sliced green bell pepper ½   cup   sliced red bell pepper 1   clove   garlic, minced ¼   cup   low sodium soy sauce 1   tablespoon   cornstarch 1   (8 ounce) can   pineapple chunks, juice reserved 1   tablespoon   vinegar 1   tablespoon   brown sugar ½   teaspoon   ground ginger Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned. Add carrot, bell peppers, and garlic; stir-fry for 1 to 2 minutes. Mix together soy sauce and cor...