Tag: Onion (page 1 of 2)

Beet and Feta Burgers

Beet and Feta Burgers

Makes 6 to 8 burgers

3 cups grated beets (about 4 to 5 beets)
1 onion
2 garlic cloves
2 tablespoons olive oil (we prefer cold-pressed)
2 organic eggs
1 1/2cups rolled oats (gluten-free if you prefer)
7 ounces sheep’s feta cheese or firm tofu
1 handful fresh basil, leaves picked
1 pinch sea salt and black pepper
2 tablespoons coconut oil, ghee or olive oil, for frying

Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
Place the grated vegetables in a large mixing bowl.
Add olive oil, eggs, and rolled oats and mix everything well.
Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
Form 6 to 8 patties with your hands.

Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.

Serve with grilled sourdough bread and toppings of your choice (lettuce, cabbage, mango, avocado, tomatoes, sprouts, and onions).

Green Bean Salad with Lime Vinaigrette and Quinoa

Green Bean Salad with Lime Vinaigrette and Quinoa

¾ pound green beans, trimmed
2 to 4 tablespoons chopped red or white onion
¼ cup chopped toasted almonds (30 grams)
1 green or red serrano or Thai chile pepper, minced (more to taste)
¼ cup chopped cilantro
1 tablespoon minced chives
2 tablespoons fresh lime juice
Salt to taste
¼ cup extra-virgin olive oil
1 cup cooked red quinoa
1 hard-boiled egg, finely chopped

  1. Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 3-4 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
  2. Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
  3. In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
  4. Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.

Ken’s Kippers and Kale Salad

Ken’s Kippers and Kale Salad

This is a great alternative to a tuna salad and can be put in a sandwich or eaten by itself.

 

Ingredients:

1 or two tins (6oz) of Kippers (drain liquid out of can)– I like the Bar Harbor brand you can get at most health food stores, or even Reny’s sometimes.

½ red onion diced

3 garlic scapes (optional) diced

½ bunch kale, chopped into thin strips (other greens like chard, arugula, spinach also work)

1 tbsp. whole grain mustard

2 +tsp.  balsamic vinegar

2 tsp.  olive oil.

 

Directions: 

Mix all ingredients together in large bowl and put on bread or use stand alone!

Kohlrabi ‘n’ Carrot Slaw

Kohlrabi ‘n’ Carrot Slaw

~ from Farmer John’s Cookbook~ Angelic Organics

Serves 2 -3

 ½ lb             kohlrabi (about 2-3 medium bulbs) peeled, grated

1 med            carrot, grated

½ cup            red bell pepper, diced

¼ cup            red onion, chopped

1 Tsp.            chopped fresh thyme

1 med            garlic clove, minced

¼ cup            sour cream

5 Tbls.            extra virgin olive oil

2 cups            wine vinegar

¾ tsp.            chili powder

¼ tsp.            salt & 1/8 tsp black pepper

Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a medium bowl.

   Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.

   Pour dressing over vegetables, toss to coat. Cover and refrigerate for 2 hrs. before serving.

Kohlrabi Pancakes

Kohlrabi Pancakes:

2 to 3 kohlrabi, peeled

1 small onion, very finely chopped or grated on the large holes of a box grater

1 small green chili, ribs and seeds removed, finely chopped    or 1⁄4 teaspoon dried red pepper flakes (optional)

1 egg, lightly beaten

1⁄4 cup (or more) all-purpose flour

1⁄2 teaspoon ground coriander

1 tablespoon butter

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

 

1. Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.

2. In a medium bowl, mix the shredded kohlrabi, chopped or grated onion, optional chilies or chili flakes, beaten egg, flour, coriander and salt and pepper to taste. Mix until just combined. Add additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm).

3. In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.

4. Drain on paper towels and serve with sour cream, crème fraîche, yogurt or applesauce.
Note: The original recipe includes 1⁄2 teaspoon of ground ginger, which you might like to try in place of the coriander. Chopped cilantro or parsley would also be a nice addition.

Makes 4 generously sized pancakes.

Simple Sauteed Kohlrabi

Simple Sauteed Kohlrabi

Farmer John’s Cookbook ~Angelic Organics     Serves 2 to 4

 Quick, simple, and satisflying, this recipe celebrates the greatness of kohlrabi. Serve as is, as a salad on a bed of greens, or as a side to grilled or roasted meats.

2 medium Kohlrabi bulbs, grated

1 tsp salt

¼ cup butter or light oil

½ onion or scallion diced

1 clove garlic or 2 garlic scapes minced

1 tbsp dried thyme or sage

 

1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.

2. Melt the butter in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute more.

3. Stir in the kohlrabi. Reduce the heat to low, cover and cook for 10 minutes.

4. Increase the heat to medium, uncover the skillet, and cook for 2 minutes stir in herbs and remove from heat. Let stand for a couple of minutes to let the flavors develop.

Broccoli and Potato Frittata

Broccoli and Potato Frittata

Farmer John’s Cookbook  ~Angelic Organics    Serves 4-6

This basic frittata recipe can easily be added to with other vegetables and spices, and leftovers make a wonderful snack.

8 Tablespoons butter or olive oil

3/4 potato, diced

1/2 cup leek or onion, chopped

1/2 teaspoon red pepper flakes

1 clove garlic, minced

2 cups broccoli, chopped

2 1/2 teaspoons salt

6 eggs

1/2 cup Parmesan cheese, grated

black pepper

 

1. Fill a large pot with water and bring to a boil

2. Combine 6 Tablespoons of the butter/olive oil over medium heat in a heavy, 10-inch, non-stick skillet with an ovenproof handle. Heat over medium heat until the butter is melted.

3. Add the potatoes, onion, and red pepper flakes, sauté until the potatoes are soft and brown and the onions are golden.

4. Add the garlic, cook, stirring, for 2 minutes. Transfer to a plate to cool.

5. Add the broccoli and 2 teaspoons of the salt to the pot of boiling water. Cook until the broccoli is barely tender, 3-5 minutes. Drain and let cool.

6. Beat the eggs in a large bowl. Add the cooked potato mixture, broccoli, 6 Tablespoons of the Parmesan cheese, the remaining 1/2 teaspoon of salt, and pepper to taste.

7. Preheat the broiler.

8. Melt the remaining 2 Tablespoons of butter/olive oil in the skillet over medium heat. Pour in the egg mixture and immediately reduce the heat to low. Cook, without stirring, until the edges of the eggs are well set, about 10 minutes. The top will still look eggy and undone.

9. Sprinkle on the remaining Parmesan cheese and transfer the frittata to the broiler. Broil until puffy and slightly browned, checking every minute. The cooking time will depend on how cooked the egg already is and how hot your broiler gets.

Mollie Katzen’s The Enchanted Broccoli Forest

Mollie Katzen’s The Enchanted Broccoli Forest

Ingredients

  • 2 cups brown or white rice
  • 1 pound fresh broccoli
  • 1 tablespoon butter or canola oil (plus a little extra for the pan)
  • 1 cup chopped onion
  • 3/4 teaspoons salt
  • 1 large clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill (or 2 teaspoons dried)
  • 3 tablespoons fresh mint (or 3 teaspoons dried)
  • 1/4 cup minced fresh parsley
  • pepper to taste
  • cayenne to taste
  • Options:
  • 1/2 cup toasted sunflower seeds
  • 1/4 pound Swiss or cheddar cheese, grated
  • a little extra butter for the top

Directions

      1. Trim the tough bottoms from the broccoli stalks and cut the tops into smallish spears of whatever size suits you.
      2. Preheat oven to 325° F.
      3. Lightly grease a 9 x 13 baking pan. Melt the butter or heat the oil in a large, deep skillet or Dutch oven. Add the onion and salt and saute over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and the lemon juice and saute for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste along with the optional ingredients. Taste to correct salt, if necessary, and spread in the prepared pan.
      4. Now the fun part. Arrange the broccoli upright in the rice, and, if desired, drizzle with melted butter. Cover loosely with foil and bake just until heated through (15 -20 minutes). Serve right away.

 

Braised Green Bean and Chickpea Salad

Braised Green Bean and Chickpea Salad  serves 4-6

This salad is delicious served warm on its own or over rice or pasta, but also works well chilled.

olive oil

1/4 cup onion, chopped

1/4 tsp red pepper flakes

1/2 tsp salt

1 lb green beans

1 can of chickpeas/garbanzo beans (or 1 lb cooked)

1 Tbsp lemon juice

1. Heat a medium-sized pot over medium heat and add a drizzle of olive oil. Add the onion, red pepper flakes, and salt, and cook until the onion is soft.

2. Add the green beans and a small splash of water (or white wine) and cover, cook until the green beans are tender but not yet rubbery, about 5 minutes.

3. Add the chickpeas and cook an additional 5 minutes.

4. Drizzle with lemon juice before serving.

Cold Cucumber Salad   6-8 servings

This is a great salad to cool down in the heat of the summer.

2 cucumbers, sliced thinly

1 Tablespoon salt

1/2 cup white vinegar

1/4 cup dill, finely chopped

3 Tablespoons sugar

black pepper

 

1. Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.

2. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.

3. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

Spicy Onions and Bell Peppers in Yogurt Sauce over Corn Bread

 Spicy Onions and Bell Peppers in Yogurt Sauce over Corn Bread

 

The key to the creamy sauce in this recipe is yogurt, which perfectly balances the intense flavors of the onion, garlic, and spices. Recipe-tester Larry says that whole-grain bread works well in place of the corn bread and that nondairy yogurt can be substituted. The sauce also goes well with curried basmati rice. Angelic Organics Kitchen (adapted from The Moosewood Cookbook).

Serves 4

1 loaf corn bread

2 tablespoons extra virgin olive oil or butter

2 cups  thinly sliced onion (about 3 medium onions)

1/2 teaspoon salt

3 medium bell peppers, stems and seeds removed, thinly sliced

1/2 teaspoon ground cumin freshly ground black pepper cayenne pepper (or less, to taste)

3 cloves garlic, minced (about 1 1/2 teaspoons)

1/2–3/4 cup yogurt

 

1. Set the oven to its warm setting or preheat it to 200° F. Wrap the corn bread in aluminum foil and place it in the oven to warm.

2. Heat the oil or butter in a large skillet over medium heat. Add the onion and salt; cook, stirring frequently, until the onion is very soft and just beginning to brown, 10 to 15 minutes.

3. Add the bell peppers, cumin, and black pepper and cayenne to taste. Cook until the bell peppers are tender, about 10 minutes. Add the chopped garlic and cook until fragrant, 1 minute more.

4. Remove the skillet from heat. Stir in 1/2 cup of the yogurt. If you would like a creamier sauce, add the rest of the yogurt.

5. Tear the warm bread into chunks and place it on individual plates. Spoon the onion sauce over the bread. Serve immediately.

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