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Posts Tagged ‘caramelized onion’

by Sarah Steimer

Cauliflower and red pepper balls over polenta, spinach and caramelized onions

These nonmeatballs are so full of flavor and really relatively quick to whip up. I really love cauliflower and am always happy to learn another way to prepare it. This recipe is getting filed away for later use, for sure. I an even see them being used in a pita (sort of like falafel) or over a salad.

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by Sarah Steimer

Moist cornbread? It can happen! I think the key might be in the add-ins. In this case, the onions and apples.

Moist cornbread? It can happen! I think the key might be in the add-ins. In this case, the onions and apples.

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by Sarah Steimer

One of my favorite neighborhood restaurants, Andies, was the full inspiration for this dish. They always have amazing dill basmati rice, and lots of other great, fresh dishes with Mediterranean flavors.

One of my favorite neighborhood restaurants, Andies, was the inspiration for this dish. They always have amazing dill basmati rice, and lots of other great, fresh dishes with Mediterranean flavors. I picked a few of my favorite flavors and worked from there in making this recipe.

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by Sarah Steimer

Some days I really crave a good Mediterranean-style meal with really bold flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).

Some days I really crave a good Mediterranean-style meal with really bold, simple flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).


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by Sarah Steimer

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I've had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version better, but this was really delicious.

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I’ve had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version best, but this was really delicious.

  • 2 slices of good bread
  • 1/2 small onion (or a little less than 1/4 cup), thinly sliced
  • about 2 tablespoons olive oil
  • 2 tablespoons pepper jelly (I used cranberry, but most often see either plain pepper jelly or raspberry pepper jelly)
  • a few slices of a sharp cheddar cheese OR a few slices of pepper jack cheese

Heat a small sauté pan before adding the olive oil to the pan. Once the oil is warm, add the onions and caramelize for about 10 minutes.

Place the cheese and onions on the bread. Smear the opposite slice with the jelly. Grill in a panini press or in a pan until the cheese has melted and the bread is crisp.

Makes one panini.

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by Sarah Steimer

This was literally the first time I’ve ever craved egg salad. Maybe because whenever my parents made it, it was the fully mashed version. I like the full chunks of egg much better.

  • 4 hard-boiled eggs, cubed (check out my previous how-to for hard boiling eggs here)
  • 2 medium onion, thinly sliced
  • olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried tarragon OR thyme
  • 2-3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • hot sauce, to taste
  • salt and pepper, to taste

To caramelize the onions, heat the oil in a pan. Add the onions and cook over a low flame, stirring occassionally. It should take about 15-20 minutes for the onions to caramelize – but not burn. Add the garlic and tarragon/thyme and cook for a few more minutes, until fragrant. Set the onion mixture aside to cool.

In a small bowl, combine the mayo, mustard, hot sauce, salt and pepper, and caramelized onions. Add the cubed eggs and lightly toss to coat.

Serve on its own or as a sandwich with spinach and arugula.

Makes 2-4 servings, depending on size.

Recipe adapted from: Cook’s Hideout

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I've never had a pasta quite like this! With no true sauce and the addition of bread crumbs, the wilted chard and caramelized onions give this dish just enough moisture. The flavors are simple, but delicious.

I've never had a pasta quite like this! With no true sauce and the addition of bread crumbs, the wilted chard and caramelized onions were what pulled through to give this dish just enough moisture. The flavors are simple but delicious.

  • 3 tablespoons butter
  • 2 garlic cloves, finely chopped
  • 2/3 cup bread crumbs
  • 1 tablespoon extra virgin olive oil, plus additional for drizzling
  • 1 red onion, halved from stem to root and thinly sliced crosswise
  • salt and pepper
  • 1 pound Swiss chard, ribs removed, leaves chopped
  • 1/2 pound whole-wheat or multi-color pasta
  • olive oil, for dressing

In a large skillet over medium heat, melt the butter. Add the garlic, and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

Wipe the skillet clean, and return it to a medium-low heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

Makes 2 servings.

Recipe adapted from: The New York Times

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