Posts Tagged ‘onion’

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Green Curry Noodle Soup

January 18, 2020

Our toddler is on a soup kick, and this is a great one! We usually roast the butternut squash on the weekend. Then this becomes a super quick and delicious weeknight dinner.

You will need:

  • 3 c butternut squash, peeled and cut into 3/4 inch cubes
  • 4 T olive oil, divided
  • 1/4 t salt
  • 1/2 t pepper
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper of your color choice, chopped or sliced thinly
  • 4 oz green curry paste
  • 2 c stock (recommend vegetable)
  • 2 cans (15 oz each) coconut milk
  • 12 oz frozen chopped broccoli
  • Packaged, cooked udon noodles (ours were about 15 oz worth), prepped according to the directions
  • Small bunch scallions, trimmed and chopped
  • 1/4 c cilantro, chopped
  • 2 limes, zested and juiced

20191215 Curry Noodle Soup 03

Then you will…

  1. Preheat your oven to 375 degrees. Line a large, edged baking sheet with parchment paper or nonstick foil.
  2. Toss your squash with 2 tablespoons of the olive oil plus the salt and pepper.
  3. Spread on the baking sheet and roast about 15 minutes. You want it to be soft enough to eat but not so soft it falls apart.
  4. In a large soup pot or a high-sided nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
  5. Add the onion and saute for 5 minutes.
  6. Mix in the garlic and bell pepper and saute for another 5 minutes.
  7. Stir in the curry paste until starting to be fragrant.
  8. Mix in the coconut milk, stock and broccoli. Bring to a simmer.
  9. Stir in the roasted squash, noodles, scallions, cilantro, lime zest and juice.
  10. Allow to simmer about 5 minutes before serving. Enjoy!
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Baked Beans

January 14, 2019

20181021 Baked Beans

This is a very simple and yummy side dish. It’s a little sweet from the cider, a little tart from the vinegar, and a little salty from the bacon.

You will need:

  • 2 T olive oil
  • 1/2 medium onion, finely diced
  • 2 cans (16 oz each) baked beans
  • 1 c apple cider
  • 3 T Dijon mustard
  • 3 T apple cider vinegar
  • 3 T ketchup
  • 1/4 t salt
  • 1/2 t pepper
  • 8 slices thick cut bacon, cooked and chopped

Then you will…

  1. In a medium saucepan, heath the olive oil over medium heat.
  2. Add the onion and saute for 5 minutes.
  3. Mix in everything else except for the bacon.
  4. Bring to a simmer and allow to simmer for 20 minutes, stirring periodically.
  5. Allow to cool for 5 minutes.
  6. Serve with bacon sprinkled on top.
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Apple and Bacon Wild Rice

January 8, 2019

This is a fun side dish full of bacon and apples (classic combination of sweet and salty!).

20181021 Autumn Rice

You will need:

  • 2 T olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 c wild rice blend
  • 2 tart apples, peeled, cored  and chopped
  • 1 1/2 c apple cider
  • 1 c vegetable stock
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 1/4 lb thick cut bacon, cooked and chopped

Then you will…

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion and garlic and saute for 3 minutes.
  3. Mix in the rice and apples and saute for 2 minutes.
  4. Stir in the cider, stock, salt and pepper.
  5. Bring to a boil.
  6. Cover and reduce heat to a simmer.
  7. Allow to simmer until the rice is tender, about 15-20 minutes.
  8. Mix in the butter and bacon before serving.
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Simple Herb Focaccia

October 29, 2018

20180809 Focaccia 01

We invited some friends over for dinner last minute, and I whipped up a simple pasta dish. This focaccia bread complemented the meal perfectly! It was also incredibly simple to put together.

You will need:

  • 3/4 c warm water
  • 2 1/4 t (1 packet) yeast
  • 4 T olive oil, divided
  • 2 t salt
  • 1 3/4 c flour (plus up to 1/4 c additional as needed)
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t dried minced onion
  • 1/4 t garlic powder

Then you will…

  1. In a large mixing bowl, combine the water and yeast and stir to mix. Allow to rest and bloom for 5 minutes.
  2. Mix in 1 tablespoon of the olive oil, the salt, and the flour.
  3. On a lightly floured counter, knead 10 minutes until smooth and elastic.
  4. Grease a 9-inch round cake pan with nonstick cooking spray.
  5. Spread the dough in the pan and allow to rise for an hour, covered with oiled plastic wrap or a damp towel.
  6. Preheat your oven to 375 degrees.
  7. Remove the covering from the dough.
  8. Press dough with fingertips to create small indentations across the top surface.
  9. Drizzle with the remaining 3 tablespoons of olive oil.
  10. Sprinkle with the oregano, basil, minced onion and garlic powder.
  11. Bake 20-25 minutes, or until golden.
  12. Allow to cool 5 minutes and then remove from the pan.
  13. Cool on a wire rack at least another 5 minutes.
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Bacon, Egg and Cheese Muffin Bites

October 23, 2018

These mini egg muffins are packed with bacon, cheese and potatoes. They are delicious for breakfast or as part of lunch or dinner, and they are wonderfully portable. This will make 2 dozen mini muffins…although you probably won’t have any leftovers!

20180815 Breakfast Bites 01

You will need:

  • 1/2 lb red-skinned potatoes, small diced
  • 2 T olive oil
  • 1/2 yellow onion, minced
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt
  • 4 eggs, beaten
  • 2 T milk
  • 1 t dried chives (or 1 T fresh)
  • 1/3 c shredded sharp cheddar cheese
  • 1/4 lb bacon, crisped and crumbled

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.
  2. Put the potatoes in a large pot of lightly salted water.
  3. Bring to a boil and allow to cook until the potatoes are just fork tender, about 5-8 minutes.
  4. Drain the potatoes.
  5. In a large nonstick skillet, heat the olive oil over medium heat.
  6. Add the potatoes and onion to the hot skillet and saute for 3-5 minutes, until the onion is starting to soften.
  7. Mix in the onion powder, garlic powder, pepper and salt and allow to cook another minute.
  8. Remove from heat and allow to cool at least 5 minutes.
  9. In a large mixing bowl, whisk together the eggs and milk and chives.
  10. Stir in the potato-onion mixture, cheese and bacon.
  11. Spoon the mixture into the prepared mini muffin cups.
  12. Bake 15-20 minutes. The edges should be turning golden and starting to pull away from the side, and the center should be set.
  13. Allow to cool at least 5 minutes before removing from the pan with a spoon.

20180815 Breakfast Bites 04

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Cheesy Chicken and Broccoli Casserole

October 18, 2018

Casseroles are particularly lovely when you are busy, because you can prep them when you have a quiet moment. Then all you have to do is pop them in the oven when you need them. This one brings together some of our favorite flavors: cheese, chicken, and broccoli.

You will need:

  • 4 T unsalted butter
  • 1/2 yellow onion, chopped
  • 4 T flour
  • 1 1/4 c unsalted chicken stock
  • 1 c milk
  • 1 c light cream
  • 1 t paprika
  • 2 c shredded Gruyere cheese
  • 1 lb chicken breast, chopped into bite-sized pieces
  • oz frozen chopped broccoli, thawed and drained
  • 1 box stuffing mix, prepared according to instructions (I used a cornbread version)
  • 1/2 c shredded cheddar cheese
  • 3 T fresh chives, minced

20180910 Chicken Broccoli Cheese Casserole 01

Then you will…

  1. Preheat your oven to 375 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In small sauce pan, melt the butter over medium heat.
  3. Add the onion and saute until starting to soften, about 4 minutes.
  4. Whisk in the flour and allow to cook for 2 minutes (keep whisking!).
  5. Whisk in the stock, milk, cream and paprika until well combined.
  6. Bring to a simmer and allow to thicken, stirring frequently, about 8-10 minutes.
  7. Stir in the Gruyere until melted.
  8. Season with salt and pepper, to taste.
  9. In a large mixing bowl, combine the chicken with the cheese sauce and broccoli.
  10. In a medium mixing bowl, mix together the prepared stuffing with the cheddar and chives.
  11. Spread the chicken mixture in the prepared baking dish.
  12. Top with the stuffing mixture.
  13. Bake until bubbly and the stuffing starts to turn a bit more golden, about 30-40 minutes.
  14. Allow to rest for at least 5 minutes before serving.
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Double Mushroom Balsamic Pasta

July 31, 2018

Pasta is a wonderful quick meal choice. This dish is hearty thanks to the mushrooms and it gets amazing flavor from the balsamic vinegar. To enhance the mushrooms, I recommend using the truffle balsamic for the double mushroom flavor. This pasta goes great with a fresh crusty bread or a crisp green salad.

You will need:

  • 1 lb dried fettucine
  • 2 T unsalted butter
  • 2 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 16 oz baby bella mushrooms, cleaned and sliced into quarters (6ths if larger mushrooms)
  • 1/3 c truffle balsamic vinegar (or regular if you can’t find truffled)
  • 1/4 c whipping cream
  • 1/3 c grated Parmesan cheese
  • Fresh cracked pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettucine 2 minutes shy of al dente, and save 1/2 cup of the cooking water. (The pasta will finish cooking in the sauce).
  2. In a large nonstick skillet, melt the butter into the olive oil over medium heat.
  3. Add the onion and garlic to the skillet.
  4. Saute until the onion starts to soften, about 5 minutes.
  5. Mix in the mushrooms and allow to saute until they start to brown, about another 10 minutes.
  6. Add the vinegar and let cook down for about 3 to 5 minutes, until reduced by half.
  7. Stir in the cream and Parmesan.
  8. Stir in the fettucine to coat with sauce and cook for another 1-2 minutes.
  9. Add some of the pasta water to reach the desired thickness, if needed.
  10. Season with fresh cracked pepper to taste.

20180710 Mushroom Fettucine

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