Feeds:
Posts
Comments

Posts Tagged ‘onions’

2 lbs stewing beef
1 tablespoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon sea salt
2 teaspoons extra-virgin olive oil
3 garlic cloves, minced
2 onions, thinly sliced
2 celery ribs, finely chopped
2 cups beef broth
2 sweet potatoes, peeled and cut into chunks
1 orange

Please beef in bowl and coat with dried spices and salt.

Heat oil in Dutch oven; add garlic, onion, and celery. Cook over medium heat until softened.

Stir in beef and brown. Add half the stock, cover and let simmer for 2 hours, stirring occasionally. Cut potatoes into big chunks. Using a vegetable peeler, skin 3 thick strips of peel from orange. Cut remaining peel from orange and discard. Slice orange cross-wise into thick pieces, then cut into quarters.

When beef has simmered for 2 hours, stir in sweet potatoes, orange peel, and remaining broth. Bring to a boil and reduce heat. Cover and simmer, stirring occasionally, until meat and potatoes are tender, about 30 to 45 more minutes. Stir in orange pieces. Serves 6.

Advertisements

Read Full Post »

3 cups chicken broth
1/2 cup onion
2 cloves garlic
3/4 teaspoon ginger, minced
3/4 teaspoon cumin, ground
1/2 teaspoon coriander, ground
3/4 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups yellow lentils
4 1/2 tablespoons lime juice
1/2 teaspoon chili powder
1/2 red chili, whole
3 cups stock

Takes 2 1/2 hours to cook.

Heat the vegetable oil in a large pot over medium heat. Sweat the onions, garlic and ginger until soft, about 3 minutes.

Add the cumin, coriander, curry powder, turmeric, salt, pepper and yellow lentils and cook for 3 minutes.

Add the coconut milk, lime juice, red chilies, and stock. Bring to a boil and reduce heat.

Simmer for 30 to 35 minutes, or until the lentils are very soft. Puree the soup if you like it smooth.

Season with salt and pepper.

If soup is too thick, thin with a little more stock. Serve the soup into warm bowl and garnish with the Coriander Chutney.

Serves 4

Coriander Chutney – never made
1 1/4 cup coriander, rough chopped
juice of 2 limes (6 tablespoons)
1 cup shredded unsweetened coconut
1/4 cup cashews, toasted
1 clove garlic, minced
1 tablesppon ginger, minced
water to loosen
1 teaspoon salt

In a blender or food processor, combine the coriander, lime juice, coconut, cashews, garlic, ginger, salt and a couple tablespoons of water. Blend until smooth, loosening the mixture with more water if necessary. Use as a garnish for soup.

Read Full Post »

turkey
4 onions, diced
poultry seasoning

1. Take out liver and bag of goodies and throw out.
2. Rinse out and stuff it. Sew it shut.
3. Rub oil on skin of turkey so silver foil won’t stick. Pour juice from turkey over meat. 1 hour before serving, open foil to let it borwn. Start cooking turkey at 11am. Wrap in silver foil and cook for 6 hours at 350F, hotter if wrapped in silver foil.
4. To judge whether turkey is done; poke joint where leg joins body – if it falls apart it is ready. Do not undercook.
5. Let the turkey rest for 15 minutes before carving.
6. Before eating, take all stuffing out of bird and freeze. Do not leave stuffing in bird.

Read Full Post »

2 tablespoons olive oil
1 onion, diced
1 cup chopped green pepper
3 garlic cloves, chopped fine
1 1/2 teaspoons chili powder
1 1/2 teaspoon cumin ground
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon turmeric
1 can 14oz Stewed Tomatoes
1 can 14oz Kidney Beans (or 1 cup dried and soaked overnight)
1 tablespoon tomato paste
1/2 cup chicken or turkey stock, or water from cooked kidney beans
1 cup turkey or chicken meat, diced

1. In a large pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring for a minute or two more. Add more olive oil if needed.

2. Add tomatoes, beans, tomato paste, stock (or bean water) and bring to a boil.

3. Add the chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil, and turmeric.

4.  Add cooked meat.

5. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

6. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

Serve with shredded cheddar cheese, chopped red onion, and or sourcream.

Serve alone, over rice, or with corn bread.

Serves 4

Time Saving Tip
– Put bolded items (above) chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil and turmeric in a small ziploc bag.

Read Full Post »

This is the first dish that we ate when we learned about our allergies. I didn’t make notes as to what I did or how it cooked up so I am assuming that it was simple enough – so you may have to make some adjustments. Anyhow, everyone liked them. They remind me of the hashbrowns at McDonalds.

Cold water
4 large potatoes (3 pounds), peeled and rinsed
1 small onion, peeled
2 eggs
1/3 C Alll Purpose Flour (Wheat Free All Purpose Flour)
3/4 t Salt
1/8 t pepper
1/3 C Salad Oil
Parsley sprigs for garnish

1. Into large bowl half filled with cold water, coarsely shred potatoes and small onion.
2. In colander lined with clean towel or cheesecloth, drain shredded potatoes and onion.
3. Wrap potatoes and onion in towel, squeeze towel to remove as much water as possible.
4. In same large bowl, beat eggs, add the shredded potatoes and onion, flour, salt and pepper and toss together until well mixed.
5. In 12-inch skillet over medium heat, in hot salad oil, drop mixture by scant ¼ cupfuls into 4 mounds.
6. With pancake turner, flatten each mound to make a 4-inch pancake. Cook until golden brown on one side, about 4 minutes; turn pancake and brown other side.
7. Remove to paper-towel-lined cookie sheet to drain; keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally; garnish with parsley sprigs.

Read Full Post »

2 large Onions, peeled and thinly sliced
3 tablespoons olive oil
2 cloves Garlic, peeled and crushed
2 pounds Lamb Shanks, or 2 pounds Chicken Legs with skin removed, cut up
½ cup Oil
1 teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Turmeric
½ teaspoon Ground Saffron dissolved in 4 tablespoons Hot Water
2 cups Tomato Juice
1 cups Unripe Grapes (Ghureh) (optional)
4 tablespoons Lime Juice
3 medium or 9 slim Eggplants
1 Egg White
1 teaspoon Advieh (Persian spice mix)
1/3 cup Yellow Split Peas
1 ½ cup Water

Brown the onions and garlic with meat or chicken in 3 tablespoons oil over medium heat. Add salt, pepper, turmeric, and saffron water.

Add 2 cups water for meat and no water for chicken, tomato juice, unripe grapes, and lime juice. Cover and simmer over low heat for 2 ½ hours for meat and 30 minutes for chicken.

Add 1/3 cup yellow split peas in 1 ½ cups water for 20 minutes, drain, and add them for the last 10 minutes of cooking.

Peel eggplants and cut lengthwise in quarters if they are large. Place in a colander, sprinkle both sides with water and 2 tablespoons salt, and set aside for 20 minutes to remove the bitter taste. Rinse and pat dry.
Brush each eggplant on all sides with egg white and brown the eggplant in a non-stick skillet in 3 tablespoons oil; set aside.

Add advieh to the meat or chicken; mix well and adjust seasoning to your taste.

Preheat the oven to 350F. Transfser the chicken or meat and sauce into a deep ovenproof casserole; arrange the eggplant on top. Cover and bake for 30 minutes, then remove cover and bake another 15 minutes uncovered or until the eggplant is tender.

Serve immediately from the same dish or keep warm in the oven until ready to serve. Serve with chelow (saffron-steamed rice).

Note:
You may also substitute summer squash for the eggplant.

Read Full Post »

2 large Onions, peeled and thinly sliced
3 tablespoon olive oil
2 cloves Garlic, peeled and crushed
1 pound stew meat (Beef Cross Rib Chuck), cut into ½-inch cubes
1 teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Turmeric
½ teaspoon Ground Saffron dissolved in 4 tablespoon Hot Water
2 cups Water
4 whole Tomatoes, peeled and chopped
2 cups Tomato Juice
4 tablespoon Lime Juice
4 whole pierced dried Persian limes
1 teaspoon Advieh (Persian spice mix)
1/3 cups Yellow Split Peas
1 ½ cups Water
3 medium or 9 slim Eggplants ( I used 4 eggplants)
2 Egg Whites

Brown 2 onions until golden brown in 3 tablespoon oil over medium heat. Add crushed garlic, meat and brown. Add salt, pepper, turmeric, and saffron water.

Add 2 cups water, tomato juice, 4 tomatoes, 4 whole pierced dried Persian limes, and Advieh.
Add 1/3 cups yellow split peas in 1 ½ cups water for 20 minutes, drain, and add them for the last 10 minutes of cooking.

Peel eggplants and cut lengthwise in quarters if they are large. Place in a colander, sprinkle both sides with water and 2 tablespoon salt, and set aside for 20 minutes to remove the bitter taste. Rinse and pat dry.
Brush each eggplant on all sides with egg white and brown the eggplant in a non-stick skillet in 3 tablespoon oil; set aside.

Adjust seasoning to your taste. Add the cooked yellow split peas to meat mixture.

Preheat the oven to 350F. Transfer the meat and sauce into a deep ovenproof casserole; arrange the eggplant, then onion and tomato, on the top. Cover and bake for 30 minutes, then remove cover and bake another 15 minutes uncovered or until the eggplant is tender.

Serve immediately from the same dish or keep warm in the oven until ready to serve. Serve with saffron-steamed rice.

Note:
You may also substitute summer squash for the eggplant.

Read Full Post »

Older Posts »

%d bloggers like this: