Archive for the ‘Onions’ Category

Vegetable Fried Rice

Wednesday, June 9th, 2010

**For best results cook your long grain rice up the day before and have it cold in the refrigerator.
**I also switched out the veggies for what I had on hand, so I used asparagus and broccoli in place of the scallions and zucchini)

2 TBS Canola Oil
1 Onion, rough chop
3 carrots, cut on a slight angle, 1/2 inch thick
1 zucchini, coarsely chopped
4 garlic cloves, finely minced
2 teaspoons grated ginger
3 green onions, chopped
3 cups of rice
3 TBS Soy Sauce
2 TBS dry white wine
1 TBS toasted sesame oil
5 TBS sesame seeds toasted for garnish

In large skillet heat oil over medium high heat, add onion, carrot, zucchini and stir fry until softened. Add garlic, ginger and green onions, stirfry until softened.

Add rice, soy sauce, wine and stir to combine and warm. Drizzle with sesame oil and toasted sesame seeds. Taste to see if more soy sauce is needed.

Posted in Carrots, Garlic, Onions, Scallions/Ramps, Snow Peas, Sugar Snap Peas, Zucchini, recipes | No Comments »

Sausage Casserole

Thursday, April 22nd, 2010

Layer into a casserole dish:

4-5 Potatoes, cubed
1 onion chopped
3 carrots, chopped
1/4 head of cabbage, shredded

In a large bowl mixed 1.5 lbs of loose sausage with one can of cream of mushroom soup and spread over the top of the veggies in casserole dish.

Bake 350 for one hour or until veggies are no longer crisp.

Posted in Cabbage, Carrots, Onions, Potatoes, recipes | No Comments »

Vegetarian Couscous

Thursday, April 22nd, 2010

Can also use whole grains, such as millet, quinoa, or brown rice.  The veggies could also be switched out depending on what you have on hand.

2 Tbs. water
2 Garlic cloves, minced
1 medium Onion, diced
2 tsp. Ground Cumin
½ tsp. Turmeric
1 tsp. Paprika
1/8 tsp Red pepper Flakes
1 head of broccoli shredded in a food processor
1 15-oz. can Chick-peas, rinsed and drained
2 carrots grated
1 16-oz can Tomatoes, finely chopped, with their juice
½ cup Raisins
1 ½ cups Vegetable stock (or water, with broth powder added after it boils)
½ tsp Salt
1 cup Couscous

Heat the 2 tbsp. water in a large skillet over medium-high heat. Add the garlic and onion and sauté 2 minutes. Sprinkle in the cumin, turmeric, paprika, and red pepper flakes and cook 2 minutes more, stirring often.

Stir in the broccoli, carrots, chick-peas, tomatoes, and raisins (or really whatever is in season). Cover the pan and lower the heat to medium. Cook, stirring occasionally, until the veggies are tender, about 15 minutes. Add salt and a pinch of cinnamon to taste.

While the vegetables are cooking, prepare the couscous. Bring the vegetable stock or water to a boil and stir in the salt and the couscous. Cover, remove from heat, and let sit 5 minutes, or for up to 20 minutes. Fluff with a fork before serving.

Serve the couscous with the vegetable mixture mounded in the center.

Posted in Broccoli, Carrots, Eggplant, Garlic, Onions, Zucchini, recipes | No Comments »

Vegetable Roasting @ 450 degrees

Tuesday, April 13th, 2010

Asparagus (trimmed) 10-15 minutes  sprinkle with lemon peel

Beets (whole, unpeeled, prick with fork) 1 hour sprinkle with salt, pepper, orange peel

Broccoli 10-15 minutes sprinkle with grated cheese

Brussel sprouts (trim and half) 15-20 minutes sprinkle with salt, pepper, cheese

Butternut Squash (cubed) 40 minutes sprinkle before roasting with rosemary

Carrots (1 inch pieces) 30-40 minutes toss with pumpkin pie spice before serving

Cauliflower 20-30 minutes sprinkle with fresh parsley before serving

Eggplant (sliced) 20-25 minutes

Fennel 35-40 minutes sprinkle with fresh orange peel

Green Beans 20-30 minutes sprinkle with fresh lemon juice and dill before serving

Onions (wedged) 20-30 minutes sprinkle with brown sugar and cider vinegar, roast 5 more min

Potatoes (cubed) 45 mins, sprinkle with fresh orange peel

Sweet Peppers (1 inch strips) 30 minutes, serve with thinly sliced basil leaves

Sweet Potatoes (cubed) 30 minutes, sprinkle with rosemary

Turnips (peel and slice) 45 to 50 minutes, sprinkle with fresh mint.

Zucchini (long strips) 15-20 minutes, serve with fresh Parmesan.

Posted in Asparagus, Beets, Broccoli, Brussel Sprouts, Butternut Squash, Carrots, Cauliflower, Eggplant, Fennel, Green Beans, Green Peppers, Onions, Potatoes, Sweet Potatoes, Turnips, Zucchini, recipes | No Comments »

Roasted Root Vegetables (Esther Manwaring)

Wednesday, March 3rd, 2010

4 T Olive Oil                                     2 lb  root vegetables*
1 T  rosemary (or thyme)chopped   1 head garlic minced

Chop 2 pounds of root vegetables of your choice. You can chose a variety or have just one. Preheat oven 425 °F. Place oil in large frying pan, low heat. Add vegetables (except garlic) and rosemary (or thyme). Sprinkle with salt and pepper and cook briefly. Stir to coat vegetables with oil. Place veggies in 9×13pan and place pan in oven.    
Bake 30 min, opening oven and stirring once or twice. 

Add garlic and stir. If vegetables are not brown, set temperature to 450 °F.        
Bake another 30 minutes, stirring every 10 min (until vegetables are tender and browned). 

*carrots, onion, garlic, potatoes, turnips, parsnips, sweet potatoes, potatoes

Posted in Carrots, Onions, Parsnips, Potatoes, Sweet Potatoes, Turnips, recipes | No Comments »

Kale-Squash Gratin

Friday, February 19th, 2010
  • 2 squash, peeled and sliced into 1/4 inch slices
  • 2 tbsp flour
  • 2 tbsp grated parmesan cheese
  • 1 pk fresh kale
  • 1 medium onion, sliced
  • 1⁄2 tsp salt
  • 1⁄2 tsp pepper
  • 12 oz evaporated milk
  • 1⁄2 c shredded sharp cheddar cheese

Instructions

Preheat oven to 400 degrees. Layer half of the squash in a greased 11×7 inch baking dish, overlapping sides. Sprinkle flour and Parmesan chees over squash and arrange kale and onion over top. Top with salt, pepper and remaining squash. Pour evaporated milk over top and sprinkle with Cheddar cheese. Bake 45 minutes or until cheese is hot and bubbly.

Posted in Kale, Onions, Zucchini, recipes | No Comments »

Cream of Broccoli Soup

Friday, February 19th, 2010

2 tablespoons butter
1/2 cup cream, heavy,
1 onion, chopped
half-n-half
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper
Directions
In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm

Posted in Broccoli, Onions, Potatoes, Uncategorized, recipes | No Comments »

Collard Green Soup

Tuesday, January 26th, 2010
1 T olive oil (3-4 T. olive oil)
2 c chopped onions (1 bunch chopped green onions including tops)
1 bay leaf
2 stalks of chopped celery (4-5 chopped stalks of celery)
2 medium sized chopped carrots (no carrots)
3 c cooked white beans (1 can Great Northern White Beans or Chick Peas or both if you like)
2 ts salt (NO SALT substitute 3-4 slices chopped salt pork)
6 c. stock or water (10 c. chicken stock)
3 T minced garlic (3 heavy T minced garlic)
1 1/2 lb collard greens; stemmed and torn into small bits (1 bunch of collard green stemmed and torn)***
1 tsp fresh ground pepper (7-8 turns of the pepper mill)

Heat Oil in soup pot; Add onion, bay leaf, celery, carrots, garlic and salt or salt pork. Cook over low heat for abt 10 minutes, then add stock or water. Cover, bring to a boil, then lower heat to a simmer for abt 20 minutes.

Add beans and as much of the collard greens as you can fit, cover and wait a few minutes for the greens to cook down. Keep adding greens in batches, waiting between additions for them to cook down, which they eventually will.

Add black pepper to taste.

Serve hot with thickly-sliced buttered dark Pumpernickel bread.

***Make you you remove the very bitter heavy center stem in each collard leaf.

ENJOY!

Posted in Carrots, Celery, Collard Greens, Onions, recipes | No Comments »

Savory Kale, Cannellini Bean, and Potato Soup

Friday, January 15th, 2010
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 3/4 cup diced carrot
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup white wine
  • 3 potatoes, halved and sliced
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh sage
  • 1/2 teaspoon chopped fresh thyme
  • 1 (16 ounce) can cannellini beans, rinsed and drained
  • 2 cups finely chopped kale leaves
  • 1 small red chile pepper, seeded and chopped fine
  • ground black pepper to taste
  •  
  • Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
  • Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Posted in Carrots, Kale, Onions, Potatoes, recipes | No Comments »