All posts tagged: onions

Best Lentil Salad Ever

Lentils are the stuff of good health.  Packed with protein and fiber (and many helpful vitamins,) many consider lentils to be a super food.  I love how versatile they can be–and this recipe is a great example of that.  I stumbled on this on a blog called My New Roots.  The spice blend is truly unexpected and extraordinary, and it takes the humble lentil to a new level.  A small warning: between the spices and the red onion, this salad packs some heat, so cut back if you feel you need to.  Nick and I love it just the way it is.  You could easily add lots of goodies to it, including more small-chopped vegetables, crumbly cheese, fresh herbs, or nuts.  I’ve prepared it simply here, without any add-ons except for a few small lettuce and arugula leaves.  I didn’t include two of the spices only because I didn’t have them on hand.  The dressing is still delightful.  I like to keep a bowl of the lentils in the fridge to have on hand to …

Broccoli Crunch Salad with Apple, Walnut, and Dried Cranberries

I have been an admirer of 101 Cookbooks for years.  After reading a new post, I always walking away thinking “I should eat healthier.”  “I should eat more vegetarian.”  “Why don’t I make more recipes from this blog??”  I share Heidi’s passion for broccoli and was thrilled to stumble on this recipe.  I made a recent discovery of a product called PB2.  PB2 is essentially genius peanut butter.  The manufacturer presses peanuts under extreme pressure which releases the natural oils from the nuts.  They then bottle the pressed oil and sell it as well as the ground oil-free peanuts.  The ground peanuts are in powdered form in the jar when purchased.  You simply add a little water to the ground peanuts to make a paste–just like real peanut butter.  It’s truly delicious, and we’ve become addicted.  I decided to substitute PB2 for the peanut butter in the recipe here and was thrilled with the results.  I think you will be too. Broccoli Crunch Recipe courtesy of 101Cookbooks.com The success of this salad hinges on the …

Lentils with Bulgur Wheat + Caramelized Onions

Goodbye 2011.  Hello 2012.  This year was a big year for Nick and I.  We were married May 15th in Naples Florida at the beautiful La Playa Beach & Golf Resort with a small gathering of our closest friends and family.  It was also the year that we lost my 13 year old cat, Sydney, and gained two new members of the family, kittens Miles & Sadie.  2011 was a year of wins and losses, but most of all, a year of abundant love and joy.  It is said that lentils symbolize prosperity, good fortune, and wealth.  Nick and I are raising our forks full of lentils as we ring in 2012 with hopes for forkfuls of more love, health, and happy surprises. Please enjoy this delicious and oh-so healthy lentil recipe not-modified-one-bit from Emeril Lagasse.  A note: Santa was very good to me this year, leaving a new Canon 100mm macro lens in my stocking.  I’m still getting the hang of it, but here are some photos taken with the new lens. Lentils with …

Pea Soup with Tahini Sauce and Crispy Onions

Do you ever try to challenge yourself by creating a recipe based on the seemingly random ingredients sitting around in your fridge/freezer/pantry?  I usually end up scratching my head and making an omelette or pasta with olive oil and garlic.  Inspired by the Food Network’s Chopped, when challengers are forced to make dishes in a short time frame with completely random ingredients in a basket, I decided to push myself–to make do with what I had on hand–no matter how crazy it seemed. It was a Saturday afternoon, one of the chilliest early days of Fall yet, and I found myself with a craving for split pea soup.  I usually make it with dried split peas and smoked ham hocks–and had neither on hand.  But I did have a bag of beautiful peas in the freezer.  Any pea soup, in my mind, needs some sort of flavor enhancer–usually the smokiness of ham or bacon.  Then I spied the tahini sauce in the fridge.  I knew this would add an extra tang/nuttiness to the bowl.  And …

Strawberry, Concord Grape, Red Onion, Baby Lettuce Salad with Poppy Seed Dressing and Chopped Hazelnuts

  Pour some sugar on me, salad baby!  This salad is bursting with Summer and sweetness and color.  The fruit and poppy seed combo is nothing new (who doesn’t love a lemon poppy seed cake?!), but when combined with the tang and bite of red onion and buttery baby greens, the mix just comes alive and skips on your tastebuds.  Making this salad was a lot of fun, and it was even more fun to eat.  The sweetest part about this salad is the low-calorie value–Livestrong.com/MyPlate tells me the dressing is only 70 calories and 2 grams of fat per serving.  The dressing comes straight from the sweetest cook on TV, Paula Deen, while the salad mix is my own.  Enjoy! I started with some gorgeous strawberries and concord grapes from the farmers market in Hastings-on-Hudson, NY.  The grapes were supplied by Red Jacket Orchards.  Concord grapes are my new favorite grape (and maybe fruit… though the Honeycrisp apple really is sooooo fantastic.)  They are bursting with flavor and taste exactly like Welch’s grape juice.  …

Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts

One of the many great things about making your own pizza is that you can choose any toppings you like!  From my experience, it’s pretty hard to go wrong.  I followed the exact cooking method as outlined in my Grilled Pizza: Pizza Margherita post, except I substituted whole wheat pizza dough and different toppings.  Another hit–and a healthy one too.  The key to this pizza is the thinly sliced vegetables–I used a mandoline to achieve them. Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts Dough technique adapted from Gourmet, June 2003; toppings original to OlivetoCook.com Ingredients (to make 3 thin-crust pizzas) 1 store-bought whole wheat prepared pizza dough, cut into thirds 2 cups of shredded mozzarella cheese 1/2 cup grated parmesan
1 zucchini, thinly sliced on the bias on a mandoline
1/2 red onion, thinly sliced on a mandoline 1/4 cup pine nuts, lightly toasted in a saute pan until slightly browned Optional: red chili flakes Directions 1.  Cut store-bought dough into thirds and roll into balls.  Gently dredge 1 ball of dough in a bowl …

Korean Chicken Tacos with Cilantro, Red Onion, and Gochujang Sauce

Ever heard of Kogi BBQ?  It’s a food truck based in Los Angeles serving thousands of very lucky Californians everyday.  Oh, how I wish they would send a truck to New York… I love the genius combo of Korean meets Mexican–two packed-with-flavor cuisines.  Since Kogi BBQ hasn’t rolled up to my door (yet,)  I decided to try to recreate it at home.  Two of their dishes really popped out to me.  One, the Pineapple Pork Kimchi Quesadillas and two, the Chicken Tacos, Kogi BBQ prepares the chicken tacos with ginger-soy marinated chicken thighs, salsa roja, an onion-cilantro relish, and a salad with a chili-soy vinaigrette. I decided to first try to recreate Kogi BBQ’s chicken tacos at home, but with some modifications.  I was super happy with the results.  Confession time: I’ve actually made these three times in the past week.  Yeah, they’re that good.  And the best part… they’re healthy. To start, I cut up a pounded, boneless, skinless chicken breast and marinated it in a sweet-soy mixture, including grated ginger and garlic, soy …

Shiitake Mushroom Risotto with Thyme, Saffron, and Parmesan

Risotto is one of the ultimate comfort foods.  When made right, it’s creamy and belly-warming.  I tend to like my risotto packed with a lot of vegetables–mushrooms being the classic companion.  Here is my take using shiitakes only, but 2 ways: fresh and dried. I soak the dried shiitakes in HOT water for about 45-60 minutes before adding. Start by sauteeing a chopped medium size onion in butter and olive oil until transcluscent.  Add in the sliced mushrooms until cooked down by about half.  Make sure you add salt & white pepper as you cook the risotto–you want those flavors to penetrate the mix as you go.  Once cooked down, add the rice.  Stir well. Once the rice and ‘shrooms saute for a few minutes, add the thyme and saffron threads.  Start adding the chicken stock in 1/2 cup increments, stirring constantly.  After the first 1/2 cup of chicken stock, add the strained mushroom liquid and wine.  Keep adding chicken stock until the rice is tender and the consistency is creamy.   Add 1/2 cup grated …

Tomato Bruschetta

With all of the gorgeous tomatoes in season right now, my head has been overflowing with recipe ideas.  I could make a tomato/watermelon/feta/mint salad… I could make fresh tomato sauce… I could make juicy smoky BLTs.  The options are endless.  This time around, I chose to go quick and fast with Tomato Bruschetta.  With the ripest tomatoes, I find that this recipe requires no oil–just go by taste.  You want the seasonal tomatoes to shine–and this dish gives them center stage. Start with 2 really ripe but still firm tomatoes.  Any red kind will do: beefsteaks, heirlooms, even cherry tomatoes.  I like to buy tomatoes a little under-ripe, so that they have time to ripen on a windowsill, bruise-free.  Chop the tomatoes in 1/4-inch size cubes, but don’t worry about being exact.  Discard any mushy parts. Next, dice 1/4 of a large red onion (or half of a small-medium red onion).  You can also substitute in 2 diced shallots or even a 1/4 of a large yellow onion.  I prefer the red onion because it …

Escarole Salad, Walnuts, Red Onion, Pecorino

Escarole is most commonly eaten cooked.  After first having it raw and cold in a salad at Otto a few years ago, I knew I had discovered another wonderfully crunchy, hearty, and crisp salad green–similar to romaine, but with more umph and bitterness.  At Otto, Mario Batali’s kitchen prepared it simply with a lemon & olive oil dressing, Marcona almond halves, curls of parmesan, and peeled Jerusalem artichokes, raw, and sliced thin.  Since Otto, I also discoverd an escarole salad at Centro Vinoteca (which is now off the menu) that Anne Burrell prepared with pickled red onions.  She generously shared that recipe on the Food Network, and I chronicled that recipe here. I purchased a gorgeous head of escarole at the farmers market over the weekend and wanted to try a different salad recipe.  I recently picked up a copy of the Frankies Spuntino Kitchen Companion & Cooking Manual, after falling in love with their Caesar Salad recipe, which I also chronicled here.  When browsing through the salad section of the book, I found this …