Tag Archive: Onions


Photo Courtsey of Food Network

4 cups fresh (not frozen) brussel sprouts

1 cup shredded onions

3 cups of carrots (slices or small pieces)

2 cups of SMOKED ham (small pieces)

1/2 cup of shredded Swiss cheese

Olive oil

Salt and Pepper if desired (being on low sodium I so not add salt, the smoked ham has plenty of salt for me)

Steam the fresh brussels until bright green in color, rinse in cold water and set aside.

Steam carrots and slices of onions until just done but not mushy

Heat oven to 350

In 9 x 12 Pyrex dish, line with parchment paper.

Cut sprouts into halves

Put in sprouts, carrots, onion and ham alternating into baking dish

Drizzle olive oil over top of veggies

Spread swiss cheese (I use baby swiss) at end of baking time and let sit in oven for 5 to 8 minutes and it will melt just enough

Bake at 350 degrees in preheated ( for  about 25 to 30 minutes )

 

 

 

 

Green Chile Chicken Tortilla Casserole

From Eating Well

9 servings

Ingredients

  • Nonstick cooking spray
    Pam Butter Flavor No-Stick Cooking Spray
  • 1 pound tomatillos, outer husks removed, rinsed
  • 1 teaspoon vegetable oil
  • ½ cup onion, chopped
  • 1 fresh poblano chile pepper, seeded and chopped (see Tip)
  • ¼ cup snipped fresh cilantro
  • 1 teaspoon sugar
  • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • 12 (6 inch) corn tortillas, halved
    • 3 cups shredded, cooked chicken breast meat
    • 1¾ cups shredded reduced-fat Mexican-style four cheese blend (7 ounces)
    • 1 (16 ounce) jar salsa 
    • Chopped tomato, chopped onion, sliced fresh jalapeño chile peppers, sliced green onion, and/or snipped fresh cilantro (optional)

Preparation

  • Prep 45 m  Ready in 9 h 55 m.

  1. Preheat broiler. Lightly coat a 2-quart square baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place tomatillos in the baking pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
  2. In a large skillet heat oil over medium heat. Add onion and poblano chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
  3. In a blender or food processor combine tomatillos, onion mixture, cilantro, sugar, cumin and salt. Cover and blend or process until smooth, stopping and scraping down sides as necessary.
  4. Spread ¾ cup of the tomatillo mixture in the prepared baking dish. Arrange six of the tortilla halves over the tomatillo mixture, overlapping slightly. Top with 1 cup of the chicken, ½ cup of the cheese, and half of the salsa, spreading evenly. Add six more tortilla halves and top with 1 cup chicken, ½ cup cheese, and half of the remaining tomatillo mixture, spreading evenly. Add six more tortilla halves, the remaining 1 cup chicken, and the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover completely.
  5. Cover the dish with plastic wrap and chill for at least 8 hours or up to 24 hours. Cover and chill the remaining ¾ cup cheese until needed.
  6. Preheat oven to 375°F. Remove plastic wrap. Cover dish with foil and bake for 40 minutes. Remove foil then sprinkle with the remaining ¾ cup cheese. Bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, garnish with chopped tomato, chopped onion, sliced jalapeno, sliced green onions, and/or snipped fresh cilantro.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Salsas vary greatly in sodium content. Read nutrition labels and choose the salsa with the lowest amount of sodium.

NUTRITION INFORMATION

  • Serving size: 1 serving
  • Per serving: 224 calories; 8 g fat(3 g sat); 2 g fiber; 16 g carbohydrates; 22 g protein; 12 mcg folate; 53 mg cholesterol; 5 g sugars; 564 IU vitamin A; 46 mg vitamin C; 284 mg calcium; 1 mg iron; 538 mg sodium; 323 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Calcium (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ lean protein, 2 vegetable, ½ fat, ½ starch

Turnip and Kale Gratin

Image result for pictures of kale and turnip gratin recipe

INGREDIENTS

  • 5 garlic cloves, thinly sliced
  • 2 cups heavy cream
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter, divided
  • 3 medium onions, thinly sliced
  • Kosher salt
  • 3 bunches Tuscan/Dinosaur  kale, ribs and stems removed, leaves torn
  • 4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces
  • 3 large eggs, beaten to blend
  • 4 ounces Fontina cheese, grated (about 1 cup)
  • 1 ounce Parmesan, finely grated (about 1 cup)
  • 8 ounces day-old white country-style bread, cut into ½-inch pieces
  • Freshly ground black pepper

RECIPE PREPARATION

  • Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.

  • Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.

  • Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.

  • While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.

  • Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13×9″ baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.

  • Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.

Calories (kcal) 470 Fat (g) 33 Saturated Fat (g) 20 Cholesterol (mg) 165 Carbohydrates (g) 33 Dietary Fiber (g) 5 Total Sugars (g) 9 Protein (g) 15 Sodium (mg) 470

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Ingredients:

1 large zucchini

3 large mushrooms ( I use white button mushrooms)

4 Thai peppers

1 leaf of dinosaur kale (chopped in thin strips)

1/2 medium onion

1 small green bell pepper

2 cloves of fresh grated garlic

2 tablespoons of olive oil

1 cup (leftover spaghetti sauce)

Parmesan  Cheese (fine grated)

 

Directions:

Spray skillet with Pam (I use steel skillet)

Add  all peppers, onions, and fresh grated garlic and one tablespoon olive oil, cook and stir for 3 to 4 minutes on medium heat.

Add thick chunks or slices of zucchini, other tablespoon of olive oil, stir and let sit with lid on for about 3 minutes at most (I like mine a wee bit crunchy)

Add sliced mushrooms, stir for one to two minutes, then add strips of  kale and then add the leftover spaghetti sauce, stir till all is mixed,  cover for about 1 minute, then top with Parmesan cheese right before you serve

 

(I freeze leftover spaghetti sauces to use for multiple dishes, no waste and quick to thaw and use)

 

 

 

Related image

I purchased a spiralizer from Amazon and it has been perfect for my consumption of low carb veggies, easy to use, no electric needed just turn that handle and then create noodle dishes that are healthy and full of flavor.    Experiment and create your own.   This one is one of my favorites and I am a garlic freak.

Ingredients

You can adjust this to your personal favorite ingredints

  • 2 tablespoons grapeseed oil
  • 1 vidalia  onion , spiralized
  • 3/4 cup sliced mushrooms (your choice of type, I use baby white mushrooms sliced medium)
  • small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon  Tsang szechuan spicy stir-fry sauce (available at Walmart)
  • 2 tablespoons Beijing Sweet and tangy Sauce (Panda Express available at Walmart only 7g sugar)
  • 1 large clove crushed fresh garlic
  • 1 small piece of real butter
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Heat oil in a wok over medium heat.
  2. Add onions,  crushed garlic,  and cook for 4 to 5 minutes, or until translucent and tender.
  3. Stir in zucchini, butter, mushrooms  and continue to cook for 2 minutes.
  4. Add Tsang sauce and Beijing sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat.
  6. Serve.

sausage-cauliflower-kale-potpie

INGREDIENTS

  1. 1 1/2 tablespoon olive oil
  2. pound sweet Italian sausage links, (Johnsonville Sweet Italian)
  3. casings removed and meat broken into 3/4-inch pieces
  4. medium onions, chopped
  5. 1  tablespoon chopped fresh rosemary
  6. kosher salt and black pepper
  7. 1/3 cup all-purpose flour
  8. cups low-sodium chicken broth
  9. bunch kale, torn into bite-size pieces (about 10 cups)
  10. 2 1/2 tablespoons white wine vinegar
  11. small head cauliflower (about 2 pounds), cut into florets
  12.  1 large shredded fresh carrot (about 1/4 cup)
  13.  1/4 cup finely chopped turnip
  14. sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles

DIRECTIONS

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
  2. Add the onions, rosemary, carrots, turnips ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
  3. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
  4. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

NUTRITIONAL INFORMATION

Per Serving

  • Calories 443 calories
  • Fat24 g
  • Sat Fat7 g
  • Cholesterol19 mg
  • Sodium901 mg
  • Protein19 g
  • Carbohydrate39 g
  • Sugar4 g
  • Fiber4 g
  • Iron4 mg
  • Calcium143 mg

 

Image result for Pictures of Pennsylvania Dutch Shaken Cabbage

 

Photo by RobCardillo.com

 

Yield: 4 to 6 servings

You will need a broad, shallow sauté pan or skillet measuring about 13 to 14 inches in diameter. This will allow for the proper type of evaporation to take place and the vegetables will be more evenly cooked.

¼ cup olive oil or sesame oil

2 large onions cut in half lengthwise,
then sliced paper thin

½ cup diced celery

2 tablespoons coriander seeds

1 teaspoon caraway seeds

8 cups finely shredded cabbage (cut into thin strips
like sauerkraut)

1 cup strained dill pickle juice
or 1/3 to ½ cup herb flavored vinegar

½ cup chopped cilantro (coriander greens)

1½ tablespoons tiny capers

1 cup precooked edamame

Salt and pepper to taste

Heat the oil in the sauté pan. Once it is hot, add the onions, celery, coriander and caraway.

Cover and sweat over a medium-high heat for 5 minutes, and then add the cabbage and ½ cup of water.

Cover and continue sweating the vegetables for another 5 minutes, until cabbage begins to tenderize.

Add the pickle juice or vinegar and stir up the ingredients. Then add the cilantro and capers and the edamame (optional). Cover and heat the mixture for 5 more minutes, adjust seasonings and serve immediately.

Recipe shared from Heirloom.com  and  William Woys Weaver is an internationally known food historian, author, and heirloom gardener living in Devon, Pennsylvania

Crisp Celery Salad
Picture from google
Ingredients
2 Tablespoons fresh lemon juice
4 teaspoons olive
1 teaspoon Dijon mustard
Tiny pinch of organic sugar (optional)
coarse salt and ground pepper
5 celery stalks, ends tripped and sliced 1/2 inch diagonally
1 cup torn celery leaves (if not available one can use parsley)
1/4 cup chopped sweet onion
1/4 cup finely chopped bell pepper (can use green, yellow or red or  as you please)
Directions
In a large bowl, whisk together lemon juice, oil and mustard and very tiny pinch of organic sugar;  season with salt and pepper.   Add celery, celery leaves, peppers and onions, toss to combine.
Serve at room temperature or chilled.
Low carbs and calories.
summer garden spaghetti

Gather a few fresh veggies from your garden and make this delightful new spaghetti recipe tonight! Combine your fresh cherry tomatoes with tasty browned sausage and onions then spread over hot roasted spaghetti squash. Top it off with fresh grated parmesan cheese. Now ~ Sit back and enjoy the fruits of your labor

Makes: 4 or double recipe for 8

Ingredients:

I medium spaghetti squash
1/2 small onion cut into slivers
2 pints cherry tomatoes or grape tomatoes
1 pint small homegrown tomatoes such as Romas or Camparis
(you will need a total of 4 cups tomatoes halved if cherries/grapes and quartered if larger)
1 lb Swaggerty’s bulk sausage, browned & well drained
1 Tbsp dried Thyme leaves
1/8 tsp garlic powder
salt & freshly ground black pepper to taste
Parmesan Cheese shredded for garnish

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut spaghetti squash in half & scrape out seeds. Discard.
  3. Place squash, cut side down, on a greased baking sheet.Bake for about 30-40 minutes or until squash pulls away in strands with a fork. Set aside, keeping warm.
  4. In a large skillet heat 3 Tbsp olive oil over medium high heat. Add cut tomatoes and slivered onions to the skillet. Sprinkle in thyme leaves, garlic powder, salt & black pepper. Stir together to coat tomatoes and onions with olive oil and seasonings. Turn heat to medium. Saute until tomatoes collapse and release their juices. About 15-20 minutes. Stir often.
  5. Add in browned sausage crumbles and mix well. Set aside keeping warm.
  6. To serve use a fork to pull spaghetti squash strands away from the shell of the squash. Divide “spaghetti” squash evenly among serving dishes and top with hot tomato-sausage sauce and a sprinkling of Parmesan cheese.
Notes:

Spaghetti Squash is readily found in most supermarkets such as Krogers and Walmarts. They are low in carbohydrates compared to pasta. When baked they soften and the strands of the squash can be used like any spaghetti noodle. Baking the squash brings out a nutty flavor that works well with any pasta sauce. Just another way to eat healthier and serve your family delicious meals.

Potato and Onion Flat Bread
 Hands-On Time 20 minutes
Total Time 40 minutes
Serves 4
Ingredients
2 tablespoons olive oil
1 small yellow onion, thinly sliced into circles
1 russet potato, peeled and thinly sliced
1 tablespoon whole rosemary needles
 kosher salt and black pepper

cornmeal for the skillet
1 package (about 1 pound)  refrigerated pizza dough

Directions

  1. Heat oven to 450° F. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes.
  2. Transfer the onion to a bowl. Add the potato, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper and toss. Set aside.
  3. Wipe out the skillet, turn it upside down, and sprinkle the bottom with cornmeal.
  4. On a work surface, with your hands or a rolling pin, gently shape the dough into a round the same size as the skillet.
  5. Place the dough on the bottom of the skillet. Top with the potato mixture, arranged evenly, leaving a 1-inch border.
  6. Transfer the skillet to oven and bake until the crust is golden brown, about 20 minutes. Slice the flat bread into wedges.
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