Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Monday, April 14, 2014
TwoFaced Red Onion
"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
Indian food is one of those cuisines that I love to eat out but feel intimidated to prepare at home, like Chinese or Ethiopian. Considering the amount of bread (naan) and rice involved, I wouldnt naturally be inclined to make it anyway, as I like to keep my kitchen the picture of Paleo perfection. No, you did NOT just find two pounds of white sugar and flour in my pantry!!!!!! Im just holding it...for a friend!
When I order out, my dish of choice is Saag Paneer--cubes of mild cheese floating in creamy spinach, scooped up with loads of naan.
Just.
Stop.
It.
Its so delicious, but clearly not paleo, and definitely on no ones diet. But a close second, and far more easily made Paleo, is butter chicken.
For even more onion-y goodness, head over
to The Paleo Project to see what Jenna made!
to The Paleo Project to see what Jenna made!
Makes 4 large servings
(adapted from Everyday Paleo)
- 2 1/2 lbs boneless chicken breasts or thighs
- 1 medium red onion, diced
- 3 Tbsp. coconut oil
- 1 6 oz. can tomato paste
- 1/2 can coconut milk
- 2 cloves garlic, minced
- 1/2 tsp. cardamom powder
- 1/2 tsp. coriander powder
- 1 tsp. fenugreek powder
- 1 tsp. sea salt
- 3 Tbsp. ghee (you can find this in the ethnic section of the grocery store)
1. Dice chicken into bite-sized cubes and set aside.
2. In a large skillet, heat coconut oil over medium heat. Add diced onion and saute until translucent.
3. Turn heat to low and add garlic and spices to the onion, mixing to create a paste.
4. Add tomate paste to onions and stir. The mixture will be thick.
5. Turn heat up to medium and add coconut milk and salt, using a whisk to blend everything into a thick sauce.
6. Bring sauce to a simmer and add the chicken. Bring everything to a simmer and then turn to low, cover, and cook for about 15 minutes, or until chicken is cooked through.
7. After chicken is cooked, add the ghee and mix until melted.
8. Serve over steamed swiss chard.
Thursday, March 20, 2014
American French Onion Soup – Easy Just Got Easier
Instead of going “French” on the onions, and cutting thin slices, we’re doing more of an extra large dice. I like the flavor and texture this cut provides, and there’s no danger of being chin-slapped by a long, steaming strand of onion.
To make the caramelizing step a bit easier, we’re going to use the oven. You can just toss the onions in, stir it once in a while, and wait for them to brown. You don’t have to stand there and watch as closely as you would on the stovetop, and since the oven is blasting the pan with heat from all sides, you get a nice even color.
The last Americanization is a departure from the classic gruyere cheese. My love for gruyere is borderline inappropriate, but keeping with the theme, I decided to go with a 50/50 blend of extra-sharp New York cheddar and mild Monterey Jack. It was wonderful, and a nice change of pace.
Regarding the ominous vinegar warning in the video – I think a little touch of sherry vinegar really balances the flavors perfectly, but like salt, everyone’s palate is different. So, if you haven’t used it before, it may be a better to just add the vinegar, to taste, to the finished soup. Drip a little in, taste, and adjust.
Anyway, spring weather means plenty of cool, rainy days, and what better way to enjoy those than with a nice bowl of onion soup? Whether American, French, or some other yet-to-be-discovered cultural variation, I hope you give this a try soon. Enjoy!
Ingredients for about 2 1/2 quarts of soup:
6 large yellow onions, cut in large dice
6 large yellow onions, cut in large dice
1/2 stick unsalted butter salt and pepper to taste
3-4 sprigs fresh thyme
1 or 2 tsps sherry vinegar, or to taste
3 tbsps dry sherry wine (do NOT use “cooking wine”)
4 cups high-quality beef broth
4 cups high-quality chicken broth
buttered croutons
shredded extra-sharp cheddar and Monterey Jack cheese (you’ll need about 1/3 cup per bowl)
View the complete recipe
View the complete recipe
Monday, March 17, 2014
Black Onion Relish – I’ve Never Wanted a Hot Dog So Badly in My Life!
This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.
If you’re one of these enlightened souls that enjoy grilled onions on their ballpark franks, you will love this sweet and smoky condiment.
There’s something about how the onion roasts in its own charred skin, buried in the white-hot coals, which brings a goodness not achievable in a pan. Believe me when I say, my next hot hog WILL be wearing this relish.
As usual, I played it straight with the seasonings, but if I had a dollar for every way you could adapt this relish recipe, I’d have enough money to pay someone to think of a real ending for this post. Enjoy!
Ingredients for about 1 1/2 cups:
2 yellow onions
2 yellow onions
1 red pepper
chopped parsley, to taste
cayenne, salt and pepper to taste
*Dress with oil and vinegar to taste - I used about 3 tbsp olive oil and 3 tbsp vinegar
Taste and adjust!
View the complete recipe
View the complete recipe
Saturday, March 15, 2014
SILKY FRENCH ONION SOUP
Prep: 5 Mins. | Cook: 45 Mins.
Posted: by Sandra at: http:///
INGREDIENTS
2 tablespoons light olive oil
2 tablespoons unsalted butter
2 spanish onions, julienned
2 garlic cloves, chopped
1 bay leaf
1/2 teaspoon ground thyme
kosher salt and ground pepper
½ cup quality red wine (I used Cabernet Sauvignon)
2 tablespoons all-purpose flour
4 cups low-sodium beef broth
1 teaspoon worcestershire sauce
2 tablespoons ketchup (Heinz recommended)
¼ teaspoon sriracha sauce (hot sauce)
1 baguette, sliced
1 cup mozzarella, grated
¼ cup parmesan cheese, grated
DIRECTIONS
Melt the olive oil and butter in a dutch oven over medium-low heat. Add the onions, garlic, bay leaf, thyme, and salt and ground pepper, and reduce the heat to low and cook until the onions are very soft and caramelized, about 25 minutes.
Add the wine, bring to a boil, reduce the heat to low and simmer until the wine has evaporated and the onions are nearly dry, about 5 minutes. Discard the bay leaf. Dust the onions with the flour, and stir to evenly incorporate. So the flour does not burn, reduce heat to medium-low, and cook for 5 minutes to cook out the raw flour taste. Add the beef broth, worcestershire sauce, sriracha sauce, and ketchup; bring the soup back to boil, and then reduce heat to medium-low to simmer for 10 minutes. Taste for seasonings, adding additional kosher salt and ground pepper, if desired.
Preheat the broiler.
Meanwhile, place the bread slices on a foil-lined baking sheet, and broil until lightly browned and crispy, for about 2 to 3 minutes, and set aside.
Once soup is done, ladle into four ovenproof bowls and top each with 2 slices of bread, sprinkle equally with mozzarella, and then parmesan cheese. Place the bowls onto a baking sheet, and then under the broiler to melt the cheese until bubbly and golden brown, about 3 to 5 minutes. Serve with remaining bread slices. – Enjoy!
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