Tag: onion
I’m making this up as I go along so no guarantees for this recipe – yet! If you try it, come back and comment on it please so I can modify it as needed.
Fresh Ingredients
1 cup grated carrots
1 cup grated zucchini
1/2 cup diced onion
1/2 cup diced mushrooms
1 clove garlic, minced
sliced cheddar or jack cheese (optional)
PantryFare
2 cups rolled oats
3 tbsp flour
Spices and Oils
1/4 cup tamari
salt and pepper to taste
oil for frying
Mix everything together (except for oil & cheese) and shape into patties. Brown in skillet over medium-high heat. Place in a baking pan and bake at 350 degrees for 25-30 minutes. Top with a slice of cheese in the last 5 minutes if desired. Serve on a roll with lettuce, tomatoes, and the works.
September 3, 2010
This recipe also calls for a Parmesan sauce that I will call ‘optional’ since it calls for 1/2 stick of butter. Too rich for my blood!
Fresh Ingredients
1-1/2 cup grated zucchini
1/2 cup grated carrot
1 small onion, finely diced
1 garlic clove, pressed
1 egg
1/2 cup milk
2 tbsp butter
PantryFare
8 tbsp flour
Oils and Spices
pinch of basil
herb salt & pepper to taste
oil for frying
Saute the grated zucchini and carrots in 2 tbsp butter for 8-10 minutes. Beat egg and milk, add basil, salt and pepper. Add to vegetables along with enough flour to form the mixture into patties. Pan fry the patties in an oiled skillet until golden.
For the sauce melt 1/2 stick butter and stir in 3 tbsp flour. Add 1/2 cup milk, stirring over medium heat until it starts to thicken. Add 1 cup freshly grated Parmesan or Romano cheese and simmer a few minutes as you stir. Serve on top of patties.
September 3, 2010
Another recipe from Diana Kennedy, The Art of Mexican Cooking using the Pot Beans.
Fresh Ingredients
1 recipe frioles de olla
1 T white onion, finely chopped
Spices and Oils
6 T lard
Heat the lard in a 10″ frying pan. Fry the onion over medium heat until transparent. Add a cupful of the beans and broth and mash down over fairly high heat. As they reduce, add more and keep mashing until all the beans have been added. Continue frying as you scrap the sides and bottom of the pan until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
If you are preparing the beans ahead, cook them until all the beans have been added and mashed. Then cover tightly to prevent a hard crust from forming on the top. When reheating, sprinkle the top with warm water, mix in and continue with the final frying.
The paste freezes well.
July 7, 2010
I add recipes here that I don’t want to forget. This one comes from Diana Kennedy, The Art of Mexican Cooking (see the above Good Books link to Amazon).
Fresh Ingredients
1/4 white onion, roughly sliced
PantryFare
1/2 pound dry beans – pinto, pink or black turtle
Spices and Oils
1 heaping T lard
sea salt to taste
Remove stones and dirt from the beans and rinse them twice in cold water. Drain. Place in a pot and cover with hot water plus about 3 inches above the beans. Add the onion and lard and bring to a simmer. Continue simmering until the beans are soft, then add salt and continue cooking until the beans are very soft and the broth is soupy. Cooking time will vary depending on the dryness of the beans but plan on an extended time frame and eat the next day.
Pointers from Diana Kennedy:
“Do not soak the beans first; the skin gives off an unpleasant flavor.”
“Do not add the salt until the skins are soft, or they will toughen.”
“Do not leave the beans at room temperature for any length of time; they ferment easily”
Always use the bean broth . . . throw out the book that tells you to discard it.”
July 7, 2010
Fresh Ingredients
1 medium eggplant, chopped into 1” pieces
1 medium zucchini, sliced
1 bell pepper, cut into strips
1 medium onion, sliced
2 cloves garlic, minced
PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes
Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano
Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.
Be healthy!
May 12, 2010
Fresh Ingredients
1 pound fresh spinach
1 onion, chopped
6 cloves garlic, minced
1 tablespoon grated ginger
1 cup plain yogurt
PantryFare
1 can chickpeas
Spices and Oils
2 tablespoons oil
2 tsp ground corriander
½ tsp tumeric
¼ tsp cayenne
Cook the chopped onion in large pan over medium heat until translucent. Add the onion, garlic, ginger and spices and sauté 3-5 minutes. Then add the spinach with 1 cup of water and cook until the spinach wilts. Puree the spinach in your blender or food processor then move back to the pan. Add the can of chickpeas and heat through. Fold in the yogurt and heat slowly.
Serve with warm naan or rice. Makes approximately 4 servings.
Notes: Don’t overdo the ginger (like my tendency) and sprinkle cooked spinach with lemon juice if you want to keep the bright green color.
Source: Whats4Eats.com
January 9, 2010
This is another recipe from the St Petersburg Times.
1 – Butternut Squash, peeled and cubed in 1 inch pieces
1 Cup chopped onion
1 Tablespoon Olive Oil
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground corriander
4 Cups broth
2- 15 oz cans white beans
2 Tablespoons orange juice
1 tsp sherry vinegar
Cook onion 3 to 4 minutes in oil heated in large pot at medium high. Add squash, spices and broth and simmer 20 minutes, until squash is tender. Add beans, juice and vinegar to broth. Once heated, transfer to your blender in batches and puree. Salt and pepper to taste.
December 3, 2009
Quinoa and Black Bean Stir-Fry
Add all to taste:
quinoa
black beans
cauliflower
broccoli
onion
orange bell pepper
corn
salsa
choloula
veggie powder
black pepper
crushed red pepper
corriander
cumin
August 31, 2009
tried different ways of cooking and serving the big portabello
Continue August 10, 2009
Heat 3 cups vegetable or chicken broth.
Cut butternut or acorn squash lengthwise, seed, and slice half into 1 inch strips. Cook in boiling water.
Saute 1/2 cup chopped onions and 2 cloves minced garlic. Add 1 cup risotto and gently toast.
Add 1 cup broth to risotto, stir until liquid is absorbed. Add 1/2 cup broth, stirring again until absorbed. Then add remainder of broth and stir until all liquid is absorbed.
Add 1 package of spinach, chopped, to risotto along with 1/3 cup shredded parmesan and stir in.
Plate risotto and serve with squash.
August 6, 2009
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