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Posts Tagged ‘Onion’

from: Cuisine Splendid Soups and Super Sides

Note:  You’ll only use the potato flesh, so save the skins for another dish or tasty treat like potato skins.

Servings: 6 (12 cups)
Total Time:  1.5 hours

Ingredients
4 large potatoes, pierced and coated with olive oil and kosher salt
4 strips of bacon, diced
1-1/2 cups chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tbsp. minced fresh garlic
1/3 cup all purpose flour
4 cups chicken broth
1 cup water
1/2 cup heavy cream
1 Tbsp. dry mustard
2 cups broccoli florets
2 cups chopped, smoked ham
4 cups shredded sharp cheddar cheese, divided
Salt and pepper to taste
1/2 cup chopped scallions

Directions

  1. Preheat the oven to 400 degrees.
  2. Bake the potatoes on a baking sheet until tender, about 1 hour. When they are cool enough to handle, halve the potatoes, scoop out the flesh, and chop.
  3. Cook the bacon in a large pot or Dutch oven until crisp.  Transfer bacon to a paper-towel-lined plate.
  4. Saute onions, carrot, celery, and garlic in bacon drippings over medium-high heat until onions soften, about 3 minutes.  Whisk in flour and cook 1 minute.
  5. Whisk in broth, water, cream, and mustard.  Bring to a boil.
  6. Add potato flesh, broccoli, and ham.  Reduce heat to medium and simmer until broccoli is tender, 5-7 minutes.
  7. Add 3-1/2 cups of cheddar cheese, let melt, then stir into soup.  Season with salt and pepper.
  8. Garnish each serving with scallion, bacon, and remaining 1/2 cup of cheddar.
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From:  http://www.seriouseats.com/recipes/2014/02/carrot-rye-berry-salad-celery-cilantro-marcona-almond.html?ref=vegetarian

***(see links to other grain-berry salads below)

Prep Time: 15 minutes
Cook Time:
Total Time: 1 hour
Yield: 4 servings

Ingredients
1 ½ cups dried rye or wheat berries
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 tsp. Dijon or whole grain mustard
1 garlic clove, minced
2 tsp. lemon juice
2 tsp. balsamic vinegar (or sherry vinegar)
3 Tbsp. olive oil
2 stalks of celery, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Fresh ground black pepper

Directions
In a medium saucepan, cover rye berries with about 2” of water. Add one of the bay leaves and season with salt. Cook like rice: bring to a boil, lower to a simmer, and cook about thirty minutes until the berries are tender. Put the berries in a strainer, drain, and rinse with cool water. Discard the bay leaf, and let the berries drain in the sink or over a bowl for about fifteen minutes.

While the berries are cooking, put the carrots and the other bay leaf in a large saucepan with enough water to cover by an inch. Season with salt, bring to a boil over high heat, then reduce the heat and simmer the carrots for about ten minutes or until they’re tender. Drain the carrots and cool with cold running water. Peel by rubbing the skin off under the running water. Cut them into a half or one inch chunks on the bias, and set aside.

Toast the almonds in a skillet over medium heat, but toss frequently. After about five minutes they will be nutty brown and dark in spots. Set aside to cool.

Combine the mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add the drained rye berries, carrots, almonds, celery, onion, and cilantro. Season with salt and pepper. Toss gently to coat the salad in the dressing. Serve immediately, or store in the fridge for up to three days.

 SOME OTHER SUGGESTED GRAIN-BERRY SALAD RECIPES:  

 

 

 

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From: Farm to Fork, by Emeril Lagasse

“Tuscan Kale—also known as Lacinato kale, black kale, and dinosaur kale—is one of my favorite greens.  Its dark green, puckered leaves are hearty and hold up well in any dish.  Braise it with onions, garlic, bay leaf, and white beans….talk about a meal in one!”

Servings:  4-6

Ingredients
2 tablespoons olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
¼ teaspoon crushed red pepper
1 small red onion, sliced
1 ½ pounds Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch-wide slices (other kales would be fine)
¾ teaspoon kosher salt, plus more if needed
¼ teaspoon freshly ground black pepper, plus more if needed
3 ½ cups cooked white beans, or two 15-ounce cans cannellini beans or white beans, drained and rinsed
1 cup canned diced tomatoes, with their juices
½ cup vegetable or chicken stock, or canned low-sodium vegetable or chicken broth
Extra-virgin olive oil, for drizzling

Directions
Heat the olive oil in a large sauté pan over medium-high heat.  When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion.  Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes.  Add the kale, salt, and pepper, and cook for another 2 minutes.  Then add the white beans, tomatoes, and stock.  Cover, and cook until the kale is wilted and cooked through, about 15 minutes.  Taste, and adjust the seasoning if necessary.

Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste.  Serve hot.

 

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From:  Fatfree Vegan Kitchen, Copyright 2007 Susan Voisin and Fatfree Vegan Kitchen

 “Okay, I made up the North African part.  This seasoning combination is of my own devising, but it conjures up images of Morocco, Tunisia, and Egypt in my imagination.  If you can get saffron, please use it.  It offers a unique flavor that there’s just no substitute for.”

Servings:  6-8

Ingredients
1 large onion, chopped
2 carrots, diced
4 cloves garlic, minced or pressed
1 1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8-1/4 teaspoon cayenne
1/4 teaspoon allspice
1/2 teaspoon ground ginger
generous pinch saffron, lightly crushed
2 bay leaves
1 3-inch cinnamon stick
3 cups cooked chickpeas (or 2 cans, drained and rinsed)
8 cups vegetable broth (or water plus bouillon)
1 large bunch kale, thick center ribs removed and chopped (about 8 cups)
2 cups water
salt to taste

Directions
Spray a large saucepan with olive oil spray and heat it. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.

Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed.  Add salt to taste and serve.

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Sauteed Kohlrabi

from Oak Ridge Farm, adapted from The Cook’s Garden Cookbook

Servings:  2-4

Ingredients
2 or 3 kohlrabi
1 medium onion, diced
1 teaspoon salt
4 tablespoons butter or light oil
1 tablespoon fresh herbs (thyme, chives, sage, etc.)

Directions
Grate kohlrabi, place in colander and sprinkle with salt.  Let stand thirty minutes to drain.  Heat butter over medium heat, add onions, and saute onions for a few minutes.  Stir in kohlrabi, reduce heat to low, cover, and cook ten minutes.  Increase heat to medium and cook two  minutes.  Remove from heat and stir in fresh herbs.

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Kohl-slaw

from A. Doncsecz, Vegetarian Gourmet, Spring 1994

Servings:  6

Ingredients
6 medium sized kohlrabi, peeled and grated
1 cup finely shredded cabbage
1 small red onion, diced
1 apple, cored and diced
1/2 cup currants
2 teaspoons olive oil
1/4 cup apple cider

Directions
Combine the first five ingredients in large bowl.  Gently toss in oil and cider.  Cover and refrigerate for a few hours to blend flavors.  Toss before serving.

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from Recipes From a Kitchen Garden

Servings:  4

Ingredients
1 pound carrots, sliced 1/2 inch thick
2 tablespoons butter
1/2 cup minced onion
1/2 teaspoon grated lemon zest (yellow part of peel)
1/4 cup dry white wine
1-2 tablespoons lemon juice, divided
2 tablespoons minced fresh dill
salt & white pepper to taste

Directions
Steam carrots 6-7 minutes, until tender-crisp, then drain.  Heat butter in skillet until foamy;  add onion and saute until softened.  Add carrots, lemon zest, wine and 1 tablespoon of the lemon juice;  stir and cook until most of the liquid is reduced, about 2 minutes.  Add dill, salt, and white pepper, and additional lemon juice to taste.  Serve hot.

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