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A to Z Recipes
February 4, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. You're in for a big treat today as Patricia in Charlevoix, Michigan does something very difficult. She has written, in a most entertaining and delicious way, about a topic she dislikes. It is a true test of a writer's worth to present a positive and objective view of something they wouldn't touch with a 10-foot pole.
Our Great Southeastern Escape (GSEE) will be held in
New Smyrna Beach, Florida, during the week of August 11-17, 2009. Please visit the
GSEE web page for details and contact information. Please send us an email to make sure you have space reserved in our beach rental. There are plenty of other lovely places to stay in the area, too. We hope to have several activities planned and posted on the web site very soon. If you have some suggestions, please drop us a line (contact information is on the
web page).
The current Monthly Theme topic is Cookbook
Picks. Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
Here is Patricia...
I absolutely, and without guilt, detest onions. However, I do realize there are some foods - such as spaghetti sauce, stews, and soups that definitely call for onions, thus I will follow those recipes. For many years I thought the taste buds and I were a bit "off" but a columnist for our local newspaper wrote an article besmirching the smelly ground root - finally someone on my side of the apron. My "honey" loved onions, especially liver and onions, so I would cook two separate dishes, one for him with onions and mine without liver or onions. My "palate of distinction" (as labeled by my "honey") can taste a minuscule of onion. Egg and potato salad with only a dab of that pungent little devil and it all ends up on my plate; onion in meatloaf and that's all I taste - as the little lady once said "where's the beef?". But I bow to those who appreciate the flavor and aroma of a root crop that could bring tears to Hercules, and dedicate this issue to their taste buds
PS - thank you for the nice compliments on last month's issue.
We'll see you here again with our Sweets For My Sweet theme issue on Sunday, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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Cooking with Onions Q & A
What should I look for when purchasing onions?
When purchasing onions, look for dry outer skins free of spots or blemished. The onion should be heavy for its size with no scent.
How can I reduce tearing when cutting an onion?
Reduce tearing when cutting onions by first chilling the onions for 30 minutes. Cut off the top and peel the outer layers leaving the root end intact. (The root end has the largest concentration of sulphuric compounds that make your eyes tear.)
How do I remove the smell of onions from my hands?
Remove the smell of onions from your hands or cooking equipment by rubbing them with lemon juice (or salt, if the pots or pans are made of aluminum, cast iron, or carbon-steel).
Why do my onions taste bitter after sautéing?
High heat makes onions bitter. When sautéing onions, always use low or medium heat.
How can I cut the pungency of an onion?
When using yellow storage onions raw, to reduce pungency, sharpness and aftertaste, trim them and remove skin. Slice, chop or dice onion and drop into a bowl of ice water to stand for 1 1/2 hours before draining. If time is at a premium, chop, dice or finely slice onion and place in strainer or sieve. Run water through onions for at least a minute.
How many cups will 1 medium onion yield?
One medium onion equals about 1 cup chopped onion.
Are onions healthy for you?
Onions not only provide flavor -- they also provide health-promoting phytochemicals as well as nutrients. Research shows that onions may help guard against many chronic diseases. That's probably because onions contain generous amounts of a flavonoid called quercetin. Other sources are tea and apples, but research shows that absorption of quercetin from onions is twice that from tea and more than three times that from apples. Studies have shown that quercetin protects against cataracts, cardiovascular disease, and cancer. In addition, onions contain a variety of other naturally occurring chemicals known as organosulfur compounds that have been linked to lowering blood pressure and cholesterol levels. Onions are low in calories yet add abundant flavor to a wide variety of foods.
How many calories are in onions?
With only 30 calories per serving, onions are sodium, fat, and cholesterol free, and provide dietary fiber, vitamin C, vitamin B6, potassium, and other key nutrients.
Storage of Onions
Where should I store my onions?
Store your onions in a cool, dry, ventilated place - not in the refrigerator. Do not store whole onions in plastic bags. Lack of air movement reduces storage life. Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days.
What do I need to know about canning onions?
According to the USDA, use onions of 1-inch diameter or less. Wash and peel onions. Cover onions with boiling water; bring to a boil. Boil 5 minutes. Pack the onions into hot jars, leaving 1-inch headspace. Add ½ tsp salt to pints; 1 tsp to quarts, if desired. Fill jars to within 1-inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust lids and process. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints or Quarts:40 minutes NOTE: Sea level pressure is 10 pounds. Pressure has to be increased as altitude increases by ½ pound per 1000 feet.
Can you tell me how to dehydrate onions for cooking?
According to the USDA, to dehydrate onions you need to trim the bulb ends and remove the paper skins. Slice 1/8 to 1/4 inch thick. Onions may be cut into 3/8 to ½ inch dice, but will be slightly less pungent when dried. Dry at 160 degrees Fahrenheit for 1 to 2 hours and then 130 degrees until dry. To tell if they are dry they should feel like paper. Dried onions readily reabsorb moisture, causing deterioration during storage, so they need to be packaged in airtight containers and kept in the freezer.
How can I freeze onions?
According to the USDA to freeze onions you need to wash, peel and chop onions. Water blanch 2 1/2 minutes; cool and drain. You may also freeze onions without blanching. Tray pack or day pack with headspace use in cooked products. Will keep 3-6 months.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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The onion is a member of the pungent Allium genus of the lily family, which also includes garlic, leeks, shallots, scallions, and chives. Most commercially-grown sweet onions are of the common or seed (A. cepa) variety.
Sweet onion varieties have been traced back to a packet of seeds from the Canary Islands which were shipped to South Texas in 1898. Those Bermuda onion seeds were planted near the city of Cotulla. The sweet onion crop was an instant success.
Vidalia Onions are perhaps the most well-known of the sweet onion varieties. It was first grown in Toombs County, Georgia, but it came to Georgia from Texas. It is by law grown only in thirteen counties and portions of seven others in southeast Georgia. The soil and climatic conditions in these defined areas combine to produce the sweeter granex hybrid trademarked as Vidalia onions. The city of Vidalia was the site of a Farmer's Market since it was located at the junction of several heavily-traveled highways. The sweet granex onion came to be called after this hub city. Vidalias are harvested from late April through mid-June, and thanks to controlled-atmosphere storage, they are available through December. The Vidalia onion is a light golden-brown bulb with a white interior, rounded at the bottom and somewhat flat on the top stem end.
Texas 1015 - The grandfather of this variety was the Grano, originally imported from Valencia, Spain in 1925. The 1015Y variety was developed at Texas A&M University as a strain which was more resistant to pink root disease than the Grano varieties. Prime time for Texas 1015s is April through June. It derives its name from its ideal planting date, October 15. Horticulturist Leonard Pike is responsible for isolating the tear-causing chemical pyruvate and decreasing its presence to result in the sweet 1015. This variety can grow to softball-size, with optimum size being 3-4 inches in diameter. Its single-center design makes it a perfect candidate for fried onion rings. From the university home of the 1015, this small recipe collection includes a fool-proof recipe for onion rings.
Walla Walla, named for the Washington city, these sweet onions originated on the Island of Corsica off the west coast of Italy. The seeds were brought to Walla Walla (Native American for "many waters") in the late 1800s. Law also controls the marketing of Walla Walla Sweet onions, which must be grown in a specified area of the Walla Walla valley to claim the name. This variety is available from June through August.
Other Sweet Onions include Imperial Sweets, derivatives of of the grano and granex varieties, are grown in the Imperial valley of California, and are available from late April through early June. Oso Sweet onions hail from South America and are said to contain fifty percent more sugar than Vidalias. Osos are available from January through March. Maui Sweets come to us from the Hawaiian island of the same name and are available from April to July. Other varieties may also be marketed as Bermuda sweet onions. Some Italian Red varieties are also mild and sweet enough to join this category, but simply choosing by the characteristic deep red-maroon color will not always guarantee a sweet onion. Red Italian onions are usually used raw and are an excellent choice to give a color boost to salads and sandwiches.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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The onion was considered as valuable as gold in the Middle Ages. It has long been a symbol of eternity due to its structural composition of layers within layers which form a sphere. The onion became more than just food after arriving in Egypt. The ancient Egyptians worshiped the onion, believing that its spherical shape and concentric rings symbolized eternity. Of all the vegetables that had their images created from precious metals by Egyptian artists, only the onion was made out of gold.(1) What a prestigious honor for a vegetable with such a humble beginning!
During the Middle Ages, physicians prescribed onions to alleviate headaches, snakebites, and even hair loss. Onions, valued as both medicine and food, traveled with the Puritans who settled in the New World. It’s possible that onions were served at the first Thanksgiving!
The onion has amazingly been the focus of some mighty strange legislation over the years. For example, in Nacogdoches, Texas, it's against the law for "young women" to indulge in any raw onions after 6 pm. It is doubtful this law has been enforced in quite some time.
Grant's Pass, Oregon, has a special ordinance making it perfectly legal for any citizen to throw onions at "obnoxious salesmen" when they won't stop knocking on the door or ringing the bell. And in Tamarack, Idaho, no one can buy onions after dark without a special permit from the sheriff.
Onion-loving males be on guard when stopping over in Headland, Alabama, and going out on the town in an effort to meet one of the local cuties. An old piece of legalese says, "No man can place his arm around or kiss an unchaperoned woman without a good and lawful reason," should he have eaten onions within the last four hours.
Speaking of onions, Chumuckla, Florida, doesn't allow them to be purchased between sunset and sunrise. On the other hand, Bourbon, Mississippi, requires that one small onion be served with each glass of water in all
restaurants
And in Spades, Indiana, no onions can be purchased after 6 p.m. without a doctor's prescription.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Cookbook Picks
As recipes collectors, most of us own a cookbook. Some of us own quite a
few. Even if you don't, you're bound to have a recipe saved that came from a
cookbook. What we're looking for is a sample of recipes from your favorite
cookbooks. If you own dozens, go wild and send in many. If you only have one
then send a few from that book. Don't forget to include the name of your cookbook with your recipes. Please join in the
fun and send in your Cookbook Picks for this
Monthly Theme topic. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Cookbook Picks. We will collect them the remainder of this month and post them on the
second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Cookbook
Picks
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
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As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
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See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Cookbook Picks has a deadline of
February 28, 2009, and will be posted on March 8, 2009.
Please use this email link to submit a recipe for theme recipes: Cookbook
Picks
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
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Please send your request using this link. Tell us some basic
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Here are our February Birthday Babies:
1st Linda L. in Lenexa, Kansas
2nd Troy S. in Dayton, Ohio
2nd Alva in Oelwein, Iowa
3rd Emily in Coconut Creek, Florida
3rd Mary K. in Niceville, Florida
3rd Sharon B. in Lindside, West Virginia
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5th Jim D. in Washington State
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Only birthdays shared using the appropriate link and basic information will be considered for posting.
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This is every cook's opinion -
No savory dish without an onion,
But lest your kissing should be spoiled
Your onions must be fully boiled.
~Jonathan Swift
If Leekes you like, but do their smell dis-like,
Eat Onyons, and you shall not smell the Leeke;
If you of Onyons would the scent expell,
Eat Garlicke, that shall drowne the Onyons' smell."
~Dr. William Kitchiner, 'The Cook's Oracle'.
If you hear an onion ring, answer it.
~Anonymous"
Onion rings in the car cushions do not improve with time."
~Erma Bombeck
“Life is like an onion: You peel it off one layer at a time, and sometimes you weep.”
~Carl Sandburg
“Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.”
~Elizabeth Robbins Pennell, American columnist
“Onion skins very thin,
Mild winter coming in.
Onion skins very tough,
Coming winter very rough.”
~Old English rhyme
“Why is it that the poet tells
So little of the sense of smell?
These are the odors I love well:
The smell of coffee freshly ground;
Or rich plum pudding, holly crowned;
Or onions fried and deeply browned…”
~Christopher Morley, poet
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Search A to Z Recipes Site and Newsletters:
WALLA WALLA SWEET ONION AND WATERMELON SALSA
2 cups chopped watermelon (seeds removed)
3/4 cup chopped Walla Walla Sweet Onion
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies
1/4 cup chopped fresh cilantro
1 tablespoon brown sugar
1/2 teaspoon salt
Stir together all ingredients in bowl. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.
Source: National Watermelon Promotion Board
VIDALIA ONION RELISH
1 1/2 gallons ground Vidalia Onions (14-16 medium onions)
1/2 cup salt
1 quart apple cider vinegar
1 teaspoon turmeric
4 1/2 cups of sugar
Grind enough Vidalia Onions to yield 1 1/2 gallons, add salt and let stand 30 minutes. Squeeze juice from onion-salt mixture and discard juice. To onions add vinegar, sugar, spices and pimento. Bring to a boil and cook for 30 minutes, stirring often. Pack both onions and cooking liquid to cover in hot jars, leaving 1/2 inch head space. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes about 8 pint jars
Note: This was my husbands favorite, eating it at all 3 meals. I made this relish for many years, adding 5-6 Jalapeno peppers which made the relish mighty pungent, guaranteed to clear the sinus'.
RED POTATOES & RED ONIONS
4 pounds. red potatoes, small - halved and skinned if desired
2 large red onions - cut into 1/2-inch pieces
2 tablespoons olive oil
1 tablespoons parsley, dried and crushed
1 tablespoon rosemary, dried and crushed
Preheat oven to 400 degrees. Coat potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown.
BAKED ONION RINGS & CHEESE
3 cups white onions, peeled & sliced
6 slices buttered toast
1/4 pound American cheese, grated
1 egg
1 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Cook onions in boiling, salted water until tender. Place 3 slices of buttered toast in bottom of baking
dish. Cover with a layer of onions and a layer of cheese. Repeat, using remaining toast, onions and
cheese. Beat egg slightly, add milk, salt and pepper. Pour over contents of baking dish. Dot with butter and sprinkle with paprika. Bake at 375 deg 30-35 minutes.
ONION SOUP - 1900
8 good sized onions
2 tablespoons butter
2 cups water
3 cups cream
grated cheese
salt & pepper to taste
parsley
Slice onion, toss in skillet with butter - do not brown. Add water and cook until tender. Put through a sieve and add salt, pepper, parsley and cream. Serve with a little grated cheese.
ONION CORNBREAD
thank you Connie
1/4 cup butter
1 1/2 cup chopped onion
1 cup sour cream
1/4 teaspoon salt
1 cup grated cheese, divided
1 10-12 ounce package corn muffin mix
1 egg beaten
1/2 cup milk
8 ounce can creamed corn
Hot pepper sauce to taste
Grease 8-inch square pan. In skillet, melt butter, add onions and saute until tender - about 10 minutes. Cool slightly. Add sour cream, salt and 1/2 cup of the cheese to
onions. Set aside. To medium bowl, combine corn muffin mix, egg, milk, corn and hot pepper sauce, stir. Spoon into bottom of pan, then top with onion mixture. Sprinkle with remaining cheese. Bake 30-35 minutes or until pick comes out clean.
ONION & CUCUMBER SALAD
1 pound cucumbers
1/2 large red onion
3 tablespoons extra virgin olive oil
3 tablespoons vinegar
salt and pepper to taste
pinch sugar
Peel cucumbers and slice thin. Cut the onion in half and slice thin. Combine onions and cucumbers in a bowl, add olive oil, vinegar, sugar, salt and pepper. Toss well. Allow salad to stand a half hour, stir well and adjust the seasoning. If necessary, add a little more oil or vinegar. Cover and refrigerate the salad.
SWEET ONION TART
2 cups unbleached flour
6 tablespoons unsalted butter
2 tablespoons shortening
1/2 teaspoon salt
1-2 tablespoon ice cold water
2 pounds sweet onions
salt and pepper to taste
large pinch of sugar
In a food processor, combine flour, 6 tablespoons shortening, salt and sugar and process until coarse and crumbly. With the motor running, add water until the dough starts to come together but does not form a ball. Turn dough onto a flat surface, gather into a ball, flatten, wrap in plastic and refrigerate for half an hour.
Peel the onions, cut in half and slice thinly. Melt 2 tablespoons butter over medium heat and saute onion for 30 minutes, stirring occasionally until onion are a golden
caramelized brown. Season with salt and pepper.
Preheat oven to 375 deg. Roll out dough on a lightly floured board, making a 12x14 triangle, cover with onions, leaving 1 1/2 inches uncovered on each long side. Roll up uncovered edges. Bake the tart 30-35 minutes or until golden brown. Slice into wedges and serve.
SOUTHWESTERN GRITS, ONION & CHILI CASSEROLE
Thank you Susan
5 cups water
1 1/4 cups grits
1/2 teaspoon salt
1 tablespoon olive oil
2 white onions, quartered & sliced
1 cup milk
3 extra large eggs
1 teaspoon dried thyme, crumbled
1/2 teaspoon Hungarian paprika
4 or 5 dashed Tabasco
salt and pepper to taste
1 1/2 cups grated sharp cheddar cheese
6 green chiles, roasted, peeled, seeded (cut into strips)
15 ounce can tomatoes, diced
Combine water, grits and salt in a heavy pan and bring to a boil over medium high heat. Reduce heat and cook for 20 minutes, stirring occasionally until grits are barely tender. Meanwhile heat oil in a large saute pan and saute
onion for 15 minutes. Preheat oven to 375 and butter a 2 quart casserole.
In a medium bowl, combine milk, eggs, thyme, paprika, Tabasco, salt and pepper and stir well. Stir in 1 cup of cheese. In a large bowl combine grits, onions, chiles and tomatoes and toss well. Stir in the milk mixture and transfer to the casserole. Spread evenly and sprinkle remaining cheese. Bake 45 to 50 minutes. Let stand for 5 minutes before serving.
ONION TOMATO PIE
Thank you Carolyn
1 pound sweet onion, halved and sliced thin
2 tablespoons olive oil
2 extra large eggs
1 cup milk
salt and pepper to taste
1/2 cup grated Gruyere cheese
1 1/2 pounds firm-ripe tomatoes
1 baked pie shell
Preheat oven to 375 deg. Soften onions in oil in a saute pan until pale golden. Place in bowl to cool then season well with salt and pepper. Beat eggs lightly in a 2 cup measuring cup, add milk to the 1 1/2 cup measure. Season lightly.
Sprinkle half the cheese over the bottom of the baked shell, layer onions over the cheese. Pour the custard mixture over the onions and sprinkle it with the remaining cheese. Bake the pie for 25 minutes. Meanwhile, slice tomatoes at least 1/2 inch think and place on the pie. Bake 10 minutes longer or until custard is set. Cool the pie on a rack for at least 30 minutes before cutting.
Special Thanks - IDAHO/EASTERN OREGON ONION GROWERS
ONION PASTA BELLA
Yield: 12 Servings
Ingredients
8 medium Idaho- E. Oregon onions
6 large sweet bell peppers, assorted colors, seeded and sliced
6 tablespoons olive oil
6 large tomatoes, seeded and chopped
1/4 cup garlic, minced
4 teaspoons oregano, dried
2 teaspoons medium-grind black pepper
4-1/2 pounds cooked bite-size pasta, such as cavatappi, fusilli, penne, rigatoni, rotelli or gemelli, boiled al dente, drained
1-1/2 cups fresh basil leaves, coarsely chopped or shredded
2 lbs. Mozzarella cheese (use fresh style if desired), 1/2-inch dice
3 Cups Parmesan or Romano cheese, grated
Cut 1/2-inch of the tops of the onions and slightly trim root ends. Bloom onions in onion bloom machine. Turn onions on their sides and cut 1/2 inch off bases to release “petals.” Petals should be individual pieces.
Saute onion petals with bell pepper strips in oil over high heat, about 5 minutes until tender-crisp and sweet. Add tomatoes, garlic, oregano and pepper to pan. Cover and cook over medium heat for 7 minutes to blend flavors. To serve, toss 6 ounces (2 cups) of hot pasta with 1-1/2 cups vegetable mixture. Add 2 tablespoons basil, 1/2 cup mozzarella and 1/4 cup grated Parmesan cheese. Garnish with additional basil and cheese if desired.
IEO ONION VEGETARIAN ENCHILADAS
Yield: 4 servings
1 jumbo Idaho-E. Oregon chopped yellow onion
3 16 ounce can of beans, drained well (red kidney, pinto, garbanzo, navy, or your choice)
1 can cheese soup
1 10 can enchilada sauce
1 8 ounce can tomato sauce
16 6-inch corn tortillas
1-2/3 cup grated cheddar cheese
Heat oven to 350 degrees. Stack tortillas, wrap in foil, and heat 10 minutes or until warm. Combine beans, onion, and soup. Spoon 1/3 cup on each tortilla. Roll up and arrange seam side down in one 13"x9" pan and one 8"x8" pan. 3. Stir the sauces together and pour over enchiladas. Cover with foil and bake 30 minutes. Remove foil and sprinkle with cheese; bake 5 minutes more. Serve with garnishes as desired.
BARBECUED IEO ONIONS
Yield: 24 (2 slice) Servings
6 jumbo Idaho-E. Oregon yellow onions, cut in 1/4-inch slices
3 cups bottled barbecue sauce
1/2 cup red wine
1/3 cup minced garlic
1 cup chopped fresh parsley, packed
1 tablespoon dried thyme
Arrange onion slices on spray-coated baking sheets. Combine barbecue sauce, wine, garlic, parsley, and thyme; pour evenly over onions. Bake at 400 degrees F until tender, about 20 to 25 minutes.
To serve, portion about 1/2 C onions and sauce over or alongside burgers, sliced beef for sandwiches, grilled pork chops, or chicken.
Sweet-sour variation: Substitute prepared sweet-sour sauce for barbecue sauce, rice wine vinegar for red wine, and sliced green onions for parsley. Delete thyme. Prepare as directed above
THE ULTIMATE ONION BLOOM
Yield: 6 Blooms
Beer Batter Ingredients:
3 cups cornstarch
1-1/2 cups flour
2 teaspoon garlic salt
2 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
Seasoned Flour Ingredients:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
6 Colossal onions (4-in. in diameter or larger)
Oil, as needed
Creamy Chili Sauce (recipe below)
For Beer Batter: Combine cornstarch, flour and seasonings. Add beer; mix well. For Seasoned Flour: Combine ingredients and mix well.
Cut about 3/4-inch off top of onions and peel. Cut into 12 to 16 vertical wedges, but do not cut through bottom (root end) of the onions. Remove about 1-inch of "petals" from center of onion. Soak cut onions in ice water 10 to 15 minutes. If onion petals do not separate and "bloom," cut petals slightly deeper.
Dip cut onion in seasoned flour mixture and remove excess by shaking; dip into batter and remove excess by gently shaking. Separate "petals" to coat thoroughly with beer batter. Gently place onion in fryer basket and deep-fat fry at 375 degrees for 1 to 1-1/2 minutes. Turn over and fry an additional 1 to 1-1/2 minutes longer until golden brown. Repeat with remaining onions. Drain on paper towels. Place onion upright in shallow bowl and serve with Creamy Chili Sauce, if desired.
Creamy Chili Sauce: Combine 1 pint mayonnaise, 1 pint dairy sour cream, 1/2 cup chili sauce, and 1/2 teaspoon cayenne pepper. Spoon chili sauce into small cups. Place one cup in center of each bloom and serve.
Makes 1 quart.
Recipe courtesy of the National Onion Association.
IEO OIGON SOUP
1 quart Burgundy wine.
2 gallons veal remouillage
3 ounces herb bundle of parsley stems, chervil, thyme and tarragon tied together with butcher’s twine.
¼ cup sugar
Salt & pepper to taste
2 cups Cream Sherry
In a heavy rondeau, reduce wine to ¼ original volume. Add the remouillage, herb bundle and sugar. Bring to a boil and skim any fat or scum from the top. Remove from the fire and add the sherry. Carefully adjust seasoning. Cool quickly When ready to serve, heat 10 ounces soup with 4 ounces caramelized
onions (recipe follows). Pour into tureen and top with Crostini and Gruyere slices. Note: Soup may be served in hollowed out roasted Colossal Onions for more dramatic presentation.
SHERRY-SPIKED CARAMELIZED ONION
20 onions en julienne
Salt & pepper
½ cup olive oil
1 cup sugar granulated
1 cup cooking sherry
1 ounce fresh thyme sprigs
Heat oil in rondeau. Add onions and seasoning and cook over medium-low heat 10 minutes stirring occasionally. Increase heat to medium-high and cook 10 minutes stirring only at 2 minute intervals. Onions should be fairly caramelized. Add remaining ingredients and cook until most liquid has evaporated. Discard thyme from onions. Cool and portion for later use.
ONION CHIP NACHOS
4 cups cornmeal
1 cup160 deg water
6 eggs
1 cup flour
½ cup cornstarch
Extra flour as needed
Your favorite nacho toppings
Whisk hot water into cornmeal. Whisk in eggs, flour and cornstarch for batter. To serve, cut ½ Super Colossal onion into triangles. Toss onion section in flour and coat with batter. Fry at 375* for about 3 minutes. Drain oil and transfer chips to heatproof platter. Top with cheese and various nacho toppings and bake until cheese melts.
Special Thanks - GEORGIA VEGETABLE GROWERS
VIDALIA GREEN BEAN SALAD
2 cups (about 8 ounces) fresh green beans and/or yellow wax beans
2 cups thinly sliced Vidalia onions (about 12 ounces)
2 tablespoons chopped fresh cilantro
1/3 cup raspberry vinegar
3 tablespoons peanut or vegetable oil
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups Boston lettuce, torn in bite-size pieces
1/2 cup chopped roasted peanuts
Fill a medium saucepan 3/4 full of water; bring to a boil. Add beans, cook until nearly crisp-tender 2 to 3 minutes. Drain; rinse under cold water until beans are cool. Cut in half lengthwise, then in 1-inch pieces. Place in large bowl along with Vidalia¨ onions and cilantro; set aside. In the same saucepan, combine vinegar, oil, sugar, salt and black pepper. Cover and refrigerate until cool, about 1 hour. On 4 serving plates arrange lettuce. Using a slotted spoon place onion mixture over lettuce; drizzle slightly with vinegar mixture. Sprinkle with peanuts.
Yields 4 servings.
Recipe courtesy of the Vidalia¨ Onion Committee
Note: You may substitute white wine vinegar if raspberry vinegar is not available.
Nutritional Information Per Serving:
Calories 226 / Protein 7.2g / Carbohydrates 17.8g / Fat 15.9g
Cholesterol 0mg / Fiber 4.9g / Calcium 69mg / Iron 1.4mg / Sodium 486mg
SUMMER SALAD
3 cups cooked macaroni
3 cups sliced cucumbers
3 tomatoes, chopped
1/2 cup Vidalia¨ onion, chopped
1/2 cup mayonnaise
1/4 cup vinegar
Salt and pepper
Combine first four ingredients. Mix together mayonnaise and vinegar; toss with vegetables and macaroni. Salt and pepper to taste.
Serves: 8.
VIDALIA APPLE & CHICKEN SALAD
3 cups (about 1 pound) diced, unpeeled sweet red apples
2 cups diced cooked chicken breast
1 cup coarsely chopped Vidalia¨ onion
1 cup sliced celery
1/4 cup dark raisins
1/4 cup chopped toasted pecans*
Creamy Apple Dressing (recipe follows)
In a large serving bowl, combine apples, chicken, Vidalia¨ onion, celery, raisins and pecans. Top with Creamy Apple Dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve.
Yields 8 cup servings.
Creamy Apple Dressing
1/2 cup plain yogurt
1/4 cup reduced-calorie mayonnaise
1/4 cup apple juice
1 tablespoon lemon juice
1-1/4 teaspoons salt
1/8 teaspoon ground black pepper
In a small bowl, combine yogurt, mayonnaise, apple juice concentrate, lemon juice, salt and black pepper.
To toast pecans*: Place in a dry pan over low heat, stirring frequently, until golden, about 5 minutes.
Yields about 1 cup.
Calories 342 / Protein 21g / Carbohydrates 42.5g / Fat 11g
Cholesterol 54mg / Fiber 4.6g / Calcium 104.2mg / Iron 2mg
Sodium 840mg
VIDALIA CASSEROLE
1/2 cup butter or margarine
4 medium Vidalia¨ onions, sliced in 1/4 inch rings
15 saltine crackers, crushed
1 10.75oz. can cream of mushroom soup
2 eggs beaten
1/2-3/4 cup milk
1 cup shredded sharp cheddar cheese
Melt butter in large fry pan. Saute onions over medium heat until clear. Reserve 4 tablespoons of cracker crumbs for topping and place remaining crumbs in the bottom of a lightly greased 2-quart casserole. Remove onions from pan with slotted spoon. Combine all ingredients. Top with cheese and remaining cracker crumbs. Bake at 350 degrees for 20-30 minutes or until brown and bubbly.
Yields 6 servings.
VIDALIA & CHEESE QUESADILLAS
1 tablespoon butter or margarine
1 Vidalia onion, sliced
6 small flour tortillas
1 cup shredded cheddar cheese, divided
1/3 cup finely diced red pepper
24 cilantro (coriander) leaves
In a large skillet, melt butter over medium heat, saute onion until softened. Lay tortillas on work surface; sprinkle cheese on half of each tortilla. Divide onions evenly among tortillas; placing over cheese. Top with red pepper and cilantro. Sprinkle remaining cheese over cilantro leaves. Fold plain half of tortilla over filling; press down gently. Heat large, lightly greased, non-stick or cast-iron skillet over medium-high heat. Place folded quesadillas in hot pan; cook until golden brown, turn and cook other side, Remove from pan; cut each into 3 triangles. Serve warm.
Makes 18 quesadillas.
Special Thanks - PIONEER GROWERS ASSN, WESTERN MA.
BEEF BAKED WITH ONIONS & POTATOES
1 pound lean ground beef, browned and drained
1 onion, chopped
4 large potatoes, peeled and sliced
1 10 1/2 ounce can vegetable beef soup
Preheat oven to 375 degrees. Brown ground beef and onions, then drain. Place potato slices in lightly greased casserole. Spread ground beef and onions over potatoes. Pour soup over top. Cover and bake for 45 minutes. Remove cover and bake again for 25 minutes.
ROASTED POTATOES & RED ONIONS
4 pounds small red potatoes, halved and skinned
2 large red onions - cut into 1/2-in. bits
2 tablespoons olive oil
1 tablespoons parsley, dried and crushed
1 tablespoons rosemary, dried and crushed
Preheat oven to 400 degrees. Coat potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown. Serve.
LEEKS IN DILLED LEMON BUTTER
6 med. leeks
1/4 cup chicken broth
1/4 cup margarine, melted
1 tablespoon lemon juice
1 tablespoon fresh dillweed, chopped
1 dash white pepper
Remove roots from leeks but leave 4" of dark leaves. Split in half lengthwise and wash well. Combine leeks and chicken broth in a 12x8" pan. Cover with plastic wrap and poke holes for ventilation. Microwave for 8-10 minutes until tender, rearranging halfway through. Drain and set aside. Add lemon juice, dill and white pepper to melted margarine. Pour mixture over leeks and toss gently. Cover and microwave for 1-2 minutes.
Special Thanks - TEXAS A & M
ONION RINGS
1 cup flour
1 cup beer (the brand of your choice since there will be some left to cool you during the cooking!)
3-4 cups shortening for frying purposes
3 tablespoons sugar
2 teaspoons salt
seasoning salt (optional).
Combine flour and beer in a large bowl, blending thoroughly. Cover and allow batter to sit at room temperature for at least 3 hours. Afterwards gently stir in the sugar and salt. Cut onions into one-fourth inch or larger (depending upon preference) slices. Separate slices into rings. Heat shorting to 375 degrees F. (You can determine this temperature by dropping a sample ring into the hot grease -- it should begin to immediately sizzle and quickly rise to the top or a one inch square piece of bread will brown in one minute in 375 degree oil.) Dry sliced rings and roll in flour. Then dip onion rings into batter and fry until delicate golden brown. The batter can be made thicker by adding more flour or thinner by adding more beer.
ONION CASSEROLE
4 large sliced onions (Supersweet onions ONLY!)
1 bag barbecued potato chips
2 cups grated cheddar cheese
Layer the above three ingredients. Repeat layers again. Combine two cans cream of chicken soup with one-half cup milk. Pour over layers and top with crushed chips. Bake at 350 degrees F. for one hour.
FARMER'S MARKET STEAK
1 pound of round steak
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 large bell pepper
2 large Supersweet onions
1 cup water
1 tablespoon margarine
1 and one-half teaspoons beef-flavored bouillon granules
1 tablespoon soy sauce
Hot cooked noodles or rice
Trim steak and cut into serving pieces. Combine flour, salt and pepper. Dredge steak in flour mixture and lightly pound with meat mallet. Brown steak in hot oil in a skillet. Place in a shallow two quart casserole. Layer bell pepper and onion (both cut into slices) over steak. Combine water, butter, bouillon granules and soy sauce in skillet. Cook until bouillon granules dissolve. Pour sauce over meat, bell pepper and onions. Cover casserole and bake at 325 degrees F. for 1 hour and 15 minutes. Serve over rice or noodles.
STUFFED ONIONS
8 medium onions
1/4 cup butter
1/2 pound sausage or ground meat
1 1/4 cups soft bread crumbs
1/3 cup light cream
1/4 cup chopped parsley
1/4 teaspoon thyme
Salt and pepper to taste
1 cup beef stock
1/2 cup dry white wine
Scoop out the centers of 8 peeled onions leaving at least one-fourth inch thick shell. Chop the centers to equal one and one-half cups. Blanch the cases for 5 minutes and turn upside down to drain. In a skillet, saute the chopped onion in one- fourth cup butter until lightly colored. Add the meat, crumbled, and cook a few minutes. Stir in one and one-fourth cups bread crumbs which have been soaked in the light cream. Simmer about 5 minutes and add parsley, thyme, salt and pepper. Fill shells with stuffing and put in a buttered shallow dish. Pour the beef stock and wine around them. Bring to a boil on top of stove and then bake in a 350 degree F. oven, basting several times, for 45 minutes. Transfer the onions to a serving dish. Reduce the juices by half, pour over the onions and sprinkle with additional chopped parsley.
Serves 8.
BETTY CAROL GILBERT'S ONION CASSEROLE
1 pound onions, sliced and separated
1 egg, beaten
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup shredded sharp Cheddar cheese
Paprika
Preheat oven to 350 degrees. In medium saucepan combine onions with water to cover. Bring to boil; boil 1 minute. Drain. Transfer to 8-inch square baking dish. In bowl combine egg, cream, salt and pepper; pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes.
Makes 6 servings.
SWEET ONION CASSEROLE
Lowfat version
1 pound onions, sliced and separated into rings
1 cup buttermilk
1 tablespoon cornstarch
2 egg whites
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup shredded reduced-fat sharp Cheddar cheese
Paprika
Preheat oven to 350 degrees. In medium saucepan combine onions with water to cover. Bring to boil; boil 1 minute. Drain well. Transfer to 8-inch square baking dish sprayed with non-stick vegetable coating. In bowl combine buttermilk and cornstarch and stir until cornstarch is completely dissolved. Mix in egg whites, salt and pepper; pour over onions. Sprinkle with cheese, ten paprika. Bake 25 minutes.
Serves 6.
Original recipe:
Calories: 216
Cholesterol 101 mg
Fat: 19 gm
Sodium: 382 mg
Revised recipe:
Calories: 83
Cholesterol: 9 mg
Fat: 3 mg
TEXAS ONION CASSEROLE
Four large Sweet onions - sliced
One bag potato chips - crushed
Two cups grated cheddar cheese
Layer the above three ingredients. Repeat layers again. Combine two cans cream of chicken soup with one-half cup milk. Pour over layers and top with crushed chips. Bake at 350 degrees for one hour.
The fat grams can be reduced by using low fat products. The results will still be a delicious casserole that goes well with any type of entree.
Special Thanks - BRITISH ONION GROWERS
BRITISH ONION SOUP WITH WELSH RAREBIT TOASTS
1 tablespoon olive oil
2 tablespoons butter
2 pounds British onions, finely sliced
A few sprigs of thyme
2 bay leaves
1 1/2 cups dark ale
1 quart beef stock, fresh if you can get it
For the Welsh rarebit toasts
1/4 pound mature cheddar
½ teaspoon British mustard
½ egg yolk
A couple of dashes of Worcestershire sauce
1 tablespoon dark ale
Salt and pepper
8 slices if sourdough or white baguette
Heat the oil and butter in a large heavy bottomed pan. Add the onions and cook on a really low heat, uncovered for 40 minutes or until the onions are sticky and caramelized. Pour over the ale and reduce by half. Add the stock and bring to the boil. Cook for 30 minutes. Heat the grill on high. To make the Welsh rarebit toasts, mix together the cheese, mustard, egg, Worcestershire sauce, ale and salt and pepper. Grill the slices of bread on one side. Sprinkle the cheese mixture between each of the toasts on the un-toasted side.
Pour the soups between 4 bowls. Lay 2 of the rarebits on top of each of the bowls of soup then grill for 1-2 minutes or until the cheese is melting. Serve the soups immediately
TEMPURA ONION RING
For the dipping sauce
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 inch piece of fresh ginger, peeled and finely grated
3 ounces plain flour
1 tablespoon corn flour
½ teaspoon sea salt
3/4 cup ice cold sparkling water
1 1/2 cup vegetable oil
1 onion, sliced into rings, each ring
1 red onion sliced into rings, each ring
Heat the oven to 300 deg, Mix together the sauce ingredients and set aside. Mix together the flour, corn flour, salt and sparkling water in a bowl. Do not over mix it. It is better that it is a bit lumpy than over mixed and totally smooth. You also need to ensure that the water is ice cold. Add some ice cubes into if you’re worried it’s not up to temperature. Line a baking tray with greaseproof paper.
Heat the oil in either a deep fat fryer or a large saucepan. If you are using a saucepan make sure the oil comes below halfway down the edge of the pan. If you have a thermometer it needs to reach 375 deg. but you can test that it’s ready by dropping some bread into the oil ad it should brown in 20 seconds.
Dip a third of the onions into the batter shaking off any excess and fry for 2 minutes until golden and crisp. Remove the onions with a slotted spoon and drain. Place them onto the baking sheet and repeat with the rest of the onions. It is important you fry them in batches to ensure they get really crisp. While each batch is cooking, keep the others warm in the oven, but leave the door open to keep them crisp. Serve the tempura onions with the gingery dipping sauce.
SPICED ONION JAM
Makes 4 – 6 jars
3 1/2 pounds red onions, thinly sliced
2 tablespoons olive oil
3 1/2 ounces golden caster sugar
½ teaspoon chilli flakes, a few sprigs of thyme
1 1/3 cup red wine vinegar
1 glass red wine
½ glass port
Heat the oil in a large heavy based pan. Cook the onions really slowly over a low heat for 30 minutes or until they have softened so much that they have become caramelized. Add the sugar, chilli and thyme and cook for a further 10 minutes. Pour over the wine vinegar, red wine and port and simmer, uncovered for 20 minutes, stirring every so often. You want the onions to become a deep red color and there to only be a small pool of liquid floating around the bottom of the pan and when you draw a wooden spoon through the jam a path clears before filling again with syrupy juices.
Cool the onions in the pan then fill sterilized jam jars with the mixture. It can be eaten straight away but tastes really great when it has had a couple of weeks to mature.
ONION BHAJI'S WITH MANGO SALSA
Makes 30 bhajis
4 onions, sliced
3 cloves garlic
1 inch ginger grated
½ teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
1 bunch coriander, chopped
5 ounces flour
1 egg yolk
1/4 cup water
To make the quick mango chutney
1 small red onion
2 teaspoons olive oil
½ teaspoon black mustard seeds
1 red chili
1 mango, peeled, stoned and chopped into 8mm pieces
juice 1 lime
2 tablespoon sugar
1 tablespoon fresh mint, chopped
Mix the onions, garlic, ginger, turmeric, chili powder, cumin, coriander, slat, flour and egg together. Leave to marinade the flavours and rest the batter in the fridge for 30 minutes. Meanwhile make the mango chutney.
Fry the red onion in the oil for 5 minutes or until softened. Stir in the mustard seeds and red chili and cook out for 1 minute. Add the chopped mango, lime juice and sugar and stir through. Cook on a low heat for 15 minutes or until the mango has cooked through. Remove from the heat and leave to cool. Stir though the mint then its ready to serve. You can make this a couple of days in advanced if you like and it does seem to get better with age.
Heat the oil in a large saucepan. Take a tablespoon of the batter and squeeze out any excess liquid, the drop into the oil and fry all over for 2-3 minutes, turning halfway through. Only do 4 - 5 tablespoons at a time so that they can brown nicely. Repeat with all of the mixture. Serve the onion bhajis hot with the quick mango chutney.
GOATS CHEESE BRULE
Serves 4
½ red onion, sliced into thin rings
1 fennel, halved then thinly sliced
2 oranges segmented
1 chicory, torn into separate leaves
20 radishes, thinly sliced
1 bunch watercress
For the dressing
Juice of ½ orange
1 teaspoon red wine vinegar
salt and pepper
2 tablespoons of good olive oil
2 small goats’ cheeses, cut in half horizontally
2 teaspoons caster sugar
Prepare all of the salad vegetables and place into a salad bowl. Make the dressing by whisking the orange juice, red wine vinegar, salt and pepper and olive oil. To brule the goats you can either do with a cooks blowtorch or do it under a hot grill. Just sprinkle half a teaspoon of sugar onto the open side of the cheese and grill the top until the sugar has melted and gone golden and slightly charred. If your doing it under the grill, then make sure you place you cheese on an oiled surface, the grill is really hot and you do it on the highest shelf. That way the cheese is less likely to melt all over the place. Dress the salad with the dressing and serve between 4 plates. Top with a slice of goats cheese and serve.
PEAR, RED ONION AND GORGONZOLA PIZZA
Makes 4 pizzas
6 ounces strong white bread flour
½ pint tepid water
1 teaspoon easy yeast or 1 sachet of yeast
1 teaspoon salt
1 teaspoon golden caster sugar
2 tablespoons olive oil
8 tablespoons pizza sauce or pasata
1 red onions, sliced into thin rings
1 pear sliced into small pieces
5 ounces Gorgonzola, chopped into pieces
4 tablespoons walnuts, chopped
4 handfuls rocket - aka arugula
Olive oil to serve
Put the yeast in a bowl, with the sugar and cover with the warm water. Leave this to the side for 5 minutes. In a bowl (or even better, a mixer or bread maker), add the flour, yeast and sugar solution, salt and olive oil.
Mix together to form a soft dough. If doing by hand turn the bread out onto a floured surface, then with a firm fist, knead the bread, for 10 minutes. (Kneading is when you push and fold the bread over and over again – use flour to make sure the dough does not stick to your hands) This is really can be quite knackering, but do keep it up as it’s the kneading that changes the texture from being cake like to bread like. The way you will know your bread is ready is when the dough springs back when you push it. If your doing this in a mixer then simply switch it on for 10 minutes, if doing it in a bread maker just switch it onto the dough setting, where it will both knead the dough and give it its first rise!
Place the dough in a large clean mixing bowl, which has had a dribble of oil wiped over it. Cover with some oiled cling film and leave in a warm place such as an airing cupboard or near a warm cooker for 1 hour. When you come back to it, the dough will have doubled in size. Remove the cling film and stick your fist into the dough. It will knock all the air out of it. This feeling is so satisfying. Knock the dough around for a minute or until it has deflated. It is now ready to shape.
Heat an oven to 400 deg. Cut the dough into 4 then roll out each piece into a flat thin round pizza base. Top each pizza with 2 tablespoons of tomato sauce, some onions rings, pear slices, some Gorgonzola, 1 tablespoon of walnuts. Lay the pizzas on baking trays and bake in the oven for 15-20 minutes. You want to base to be golden and crispy and the cheese to be melted and gooey. When they have finished cook top with a handful of rocket and a drizzle of olive oil and serve.
Special Thanks - GIANT PRODUCE OF IDAHO
SPANISH ONION PIZZA BREAD
1-1/2 ounces (5 tablespoons) active dry yeast
1/4 teaspoon sugar
5 cups warm water(110-115¡F)
10-12 cups flour
4 teaspoons salt
Thinly sliced jumbo onion(3"-4" diameter)
1 cup olive oil
1 teaspoon black pepper
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
1/4 cup grated Parmesan cheese
Dissolve yeast and sugar in 1 cup of warm water. Proof 5 minutes. Combine 8 cups flour with 2 teaspoons salt in mixer bowl. Using paddle attachment, mix in yeast mixture and remaining 4 cups water. Switch to dough hook and mix 10 minutes, adding in remaining flour as needed until dough is smooth and elastic.** Place dough in a well oiled bowl. Cover with plastic and let rise until doubled in bulk, 45 minutes to 1 hour. Meanwhile, sauté onions in 1/4 cup oil in a large saute pan over medium heat until golden brown, 10-15 minutes. Season with pepper, rosemary, and remaining 2 teaspoons salt. Set aside. Punch down dough and spread onto an oiled full sheet plan; let rise 10 minutes. Dimple dough with fingertips and brush with remaining 3/4 cup olive oil. Bake at 425°F for 10 minutes. Remove from oven and top with onion mixture. Sprinkle with Parmesan and bake 10-15 minutes longer, or until golden brown. Cool slightly and cut into serving-sized pieces.
**Thawed frozen pizza dough or pre-baked pizza crust may be substituted.
ZESTY SPANISH ONION & CHORIZO SOUP
1 large Spanish chopped onion
mini chorizo links or little smokies
2 14 ounce cans of chopped tomatoes with juice
4 cups fat free chicken broth
1 tablespoon cumin
1/4 teaspoon cayenne pepper
1 15 ounce can of pinto beans, drained
1 5 ounce can of refried beans
Garnish with chopped cilantro-optional
Cut up chorizos or smokies into small pieces. In saute pan cook chorizo and onions 5 minutes. In 3 qt. sauce pan add tomatoes and chicken broth. Bring to a slow boil. Add cumin, cayenne, onions, and meat; simmer 5 minutes. Add refried beans and pinto beans, mixing well. Simmer for 15 minutes more and serve.
Serves 6 or more.
Note: A great replacement for chili.
QUICK SPANISH ONION CASSEROLE
2 large Spanish onions
1 box Jiffy corn bread mix
8 ounces sour cream
1 cup grated cheddar cheese
Heat oven to 350°F. Slice onions into rings then in half. Saute onion slices until texture becomes soft but do not brown. Meanwhile, mix corn bread mix according to instructions on box. Arrange cooked onions in bottom of 3" deep 8"x12" casserole dish. Place corn bread batter on top of onions. Add sour cream evenly across top. Top with grated cheese. Bake for 25-30 minutes. Let stand 5 or 10 minutes before serving.
Note: Onions can also be pre-cooked in the microwave.
SPANISH ONION BOWLS WITH ARTICHOKE DIP
24 large Spanish Onions approx.
Prepare the Onions
Peel and cut off top 1-inch and bottom root from each onion. Cut and scoop out centers of onions, leaving about 1/2-inch thickness along sides and bottom of each onion. Reserve 4 cups chopped onion centers. Steam onion on full power until softened but holding shape, about 5 min. Steam chopped onion centers 2-3 min.
Dip Ingredients
Prepared marinated artichoke hearts, 3 qt drained and coarsely chopped
48 ounces mayonnaise or salad dressing
1/3 cup fresh lemon juice
1 teaspoon cayenne pepper
3 cups shredded Parmesan cheese
Blend artichokes, mayonnaise, chopped onion, lemon juice, and cayenne pepper. Fill Onion Bowls with Dip Portion about 2/3-cup dip into each onion, mounding slightly. Sprinkle each onion top with 2 tablespoons Parmesan cheese, covering dip. Bake at 400F 15 minutes or until cheese melts and browns slightly. Serve hot onions with fresh vegetable crudités and bread.
SPANISH SWEET ONION VINAIGRETTE
Dressing
20 ounces orange juice
12 ounces balsamic vinegar
6 ounces Olive oil
1 tablespoons dried basil leaves, crushed
1 teaspoons salt
1/4 teaspoons pepper
Blend orange juice, vinegar, oil, basil, salt, and pepper. Cover and refrigerate until served.
Salad
6 large Spanish Onions, peeled and thinly sliced approx.
24 leaves Curly lettuce
4 large Navel oranges or grapefruits, peeled and cut into 1/2-inch slices
3-4 Beefsteak tomatoes, cut into 1/2-inch slices
48 blades fresh chives, if desired
Peel and trim ends from onions. Cut each onion into eight slices. Place lettuce leaf on each lunch plate. Alternate and fan two slices each of oranges, tomatoes, and onions over lettuce. Drizzle each salad with 3 tablespoons dressing. Garnish with two blades of chive, if desired.
Tip Add slices of provolone or mozzarella to make an entree salad.
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BAKED CHICKEN & WILD RICE WITH ONION AND TARRAGON
6 chicken breast halves
1 1/2 cups chopped celery
1 1/2 cups whole pearl onions
1 teaspoon fresh tarragon
2 cups unsalted chicken broth
1 1/2 cups dry white wine
1 package long grain and wild rice mix and seasoning packet
Preheat the oven to 300 F. Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool. In a baking dish, combine the wine, remaining 1 cup chicken broth, rice and seasoning packet. Let soak for 30 minutes.
Add the cooked chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry. Serve immediately.
Serves 6
Nutritional Analysis
(per serving)
Calories 300 Cholesterol 49 mg
Protein 20 g Sodium 300 mg
Carbohydrate 29 g Fiber 1 g
Total fat 8 g Potassium 390 mg
Saturated fat 3 g Calcium 54 mg
Monounsaturated fat 3 g
Source: Mayo Clinic
FENNEL AND LEEKS WITH ROASTED ONION VINAIGRETTE
Dietitian's tip: Here is a great make-ahead salad, as the vegetables can be cooked and the dressing prepared up to a day in advance. This flavorful salad may be served at room temperature or chilled. Assemble just before serving. Low sodium = no more than 140 mg of sodium per serving
3 leeks, green tops trimmed to about 7 inches, bottom trimmed but intact
2 cups vegetable stock or broth
1 cup white wine vinegar
1 cup water
1 tablespoon chopped fresh oregano
5 peppercorns
2 fennel bulbs, trimmed and cut in half vertically; green tops reserved for garnish
1/2 yellow onion, cut into 4 wedges
6 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons pitted, chopped kalamata olives
1 tablespoon chopped fennel tops or fresh flat-leaf (Italian) parsley
Split the leeks in half lengthwise to within 1 1/2 inches of the root end, leaving the root intact. Discard the outer leaves and rinse the leeks well.
In a large pot with a tight-fitting lid, combine the stock, vinegar, water, oregano and peppercorns. Bring to a boil over medium-high heat. Add the fennel and leeks; the liquid may not cover. Return to a boil, reduce the heat to low, cover and simmer until the vegetables are just tender, about 15 minutes. Remove from the heat and let cool in the pot, uncovered, for 1 hour. Remove the vegetables with a slotted spoon and set aside. Reserve the poaching liquid.
While the vegetables are cooling, preheat the oven to 400 F. Coat the onion wedges with 1 teaspoon of the olive oil and place them on a baking sheet. Roast for 15 minutes. Turn the onion wedges over and bake until browned and caramelized, about 15 minutes longer. Set aside to cool.
Strain the reserved poaching liquid and pour 1 cup into a small saucepan. (The remaining liquid may be reserved for soup or another use.) Bring to a boil and cook uncovered over medium-high heat until reduced by half, 5 to 10 minutes. Remove from the heat and let cool.
In a blender or food processor, combine the roasted onion with the reduced poaching liquid and mustard. Process until smooth. (Add 1 tablespoon water if the mixture is too thick to process.) With the motor running, add the remaining 5 teaspoons olive oil in a thin stream until emulsified.
Cut each leek and fennel half crosswise into 8 slices (or cut thinner if desired). Divide the vegetables evenly among individual plates. Drizzle about 1 tablespoon of the vinaigrette on each salad. Garnish with the chopped olive and fennel leaves.
Serves 6.
Nutritional Analysis
(per serving)
Calories 97 Cholesterol 1 mg
Protein 2 g Sodium 108 mg
Carbohydrate 11 g Fiber 3 g
Total fat 4 g Potassium 345 mg
Saturated fat 1 g Calcium 63 mg
Monounsaturated fat 3 g
APPLE & SWEET ONION MARMALADE
1 tablespoon olive oil
1 teaspoon mustard seed
2 large Vidalia onions, diced
1/2 cup apple juice
1/2 cup chicken stock, vegetable stock or broth
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 tablespoons chopped fresh flat-leaf (Italian) parsley
Directions
In a saute pan, heat the olive oil over medium heat. Add the mustard seed and onions and cook, stirring occasionally, until the onions are lightly golden, about 10 minutes. Add the apple juice and stock and bring to a boil over high heat. Add the apples, salt, pepper and allspice. Reduce the heat to low and simmer, uncovered, until the apples are tender, about 12 minutes.
Remove from the heat and stir in the parsley. Serve warm or at room temperature, or transfer to a container with a tight-fitting lid and refrigerate for up to 1 week. Bring the marmalade to room temperature before serving.
Makes about 2 cups.
Nutritional Analysis
(per serving)
Serving size: About 1/4 cup
Calories 62 Cholesterol 2 mg
Protein 1 g Sodium 91 mg
Carbohydrate 11g Fiber 1.5 g
Total fat 2 g Potassium 123 mg
Saturated fat < 1 g Calcium 15 mg
Monounsaturated fat 1 g
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DIABETIC ONION DIP
8 ounces plain lo-cal yogurt
1/2 onion, finely chopped
2 teaspoons of lemon juice
2 tablespoons of parsley
1 dash hot pepper sauce
1 dash horseradish
1 dash salt and pepper
Combine all ingredients. Chill thoroughly.
Each Servings: Yield: 1 1/2 C
Exchanges 1 serving = 1/2 milk, 1/2 veg Calories: 72
BAKED ONIONS
1 medium Vidalia onion, peeled, quartered (or other sweet onion)
2 tablespoons tomato paste
1/2 teaspoon Italian seasoning
Heat the oven to 350 degrees. Brush onion with tomato paste and sprinkle with seasoning. Wrap in
aluminum foil, leaving an airspace, and bake 1 hour or until tender.
This recipe yields 1 serving. Serving size: 1 recipe Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 86; Calories from Fat 5; Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 26mg; Carbohydrates 19g; Dietary Fiber 4g; Sugars 10g; Protein 3g.
Source: American Diabetes Association
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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EASY ONION SOUP
2 frozen French dinner rolls
1-18.5 ounce can onion soup
6 tablespoons Swiss or Gruyere cheese
1 tablespoon grated Parmesan cheese
Place oven rack 6-8 inches from broiler element. Heat oven to 425 deg. Microwave rolls about 5 seconds or until partially thawed. Cut each roll in half and place halves, cut side down, on cookie sheet. Bake 3-5 minutes or until light golden brown. Remove from oven and set oven temperature to broil.
Heat soup until hot. Stir cheeses together. Place 2 ovenproof bowls on cookie sheet and ladle soup into bowls. Place 2 roll halves, cut side up, in each bowl. Sprinkle cheese mixture onto rolls. Broil 3-5 inches from heat for 1-3 minutes or until cheese is bubbly. Using care, transfer bowls to serving plates and top with cheese croutons..
STEWED GREEN ONIONS
10 young onions
1/2 teaspoon salt
1/2 teaspoon sugar
melted butter.
Cut the green tops from the onions to within three inches of the roots. Cover with boiling water, add the salt and sugar and boil until barely tender - about 15
minutes. Drain, pour over a little melted butter and dust with pepper.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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