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Posts Tagged ‘Red Onion’

Before Radd and I had kids, there would be nights that we weren’t able to have dinner together.  School, work, and friends sometimes just got in the way of sitting down for a full meal with each other.  Now if I happened to be home on one of those nights, there was absolutely no doubt about what my dinner plan would be– egg salad.  Wild, right?

You see, I was never able to make egg salad for the both of us because– and I still don’t understand this– Radd despises hard-boiled eggs. To this day, I’m quite certain he would gag if he had to swallow a bite of egg salad.  Even more incomprehensible is the fact that he’ll eat eggs any other way.  He loves these pickled versions, and can even do this mollet version.  Why not regular?  Weirdo.  At any rate, I’ve always loved egg salad.  It’s creamy and so versatile.  I make it a different way almost every time.

Here, I’ve swapped out mayonnaise for a mashed avocado.  Let’s be clear, I have no problem with a little bit of mayonnaise.  Especially the really good homemade stuff.  But, I love avocados so much, that I figured I’d incorporate them into a spread.  Plus, they are loaded with good fat that your body needs.  I like to keep the eggs diced and gently fold them in– nice for a bit of texture.  The avocado binds everything together wonderfully and adds such beautiful color.  This is comfort food– delicious, quick to prepare, and healthy.  And in case my constant urging for you to buy organic/local eggs hasn’t convinced you to do so quite yet — read this article.  Want another option?  Check out this fantastic recipe for Curried Egg Salad.

The Recipe:  Avocado Egg Salad

(Serves 1)

2 hard-boiled eggs, diced, preferably organic/local

1/2 ripe avocado, mashed

1 1/2 tablespoons red onion, diced

1 1/2 tablespoons fresh chives, finely chopped

juice of 1/4 of a small lemon

kosher salt and freshly cracked pepper

How to make perfect hard-boiled eggs:  In a sauce pan, place the eggs in a single layer.  Fill pan with cold water and make sure it covers the eggs by an inch.  Place pan on the stove and bring to a boil.  Boil for 1 minute.  Cover and remove from heat.  Set a timer for 10 minutes.  After 10 minutes, place eggs into an ice bath to stop the cooking process.

To make the egg salad:  In a medium-sized bowl, mash the avocado and some of the lemon juice together until creamy, add salt and pepper.  Remember you can always add more lemon juice at the end to get it to your desired consistency, but you can never take it out.  Gently fold in the egg, red onion, and chives.  Re-season with lemon juice, salt, or pepper, if necessary.  Feel free to add a jalapeño or sriracha sauce for a bit of heat.  Enjoy with arugula and whole wheat bread or by the spoonful!

Have a wonderful weekend, friends!

Laurie

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Ah, the evening chill of Fall.  It turns the switch in my brain from wanting the cool, crisp vegetables that I’ve been eating all summer to warm, comforting dishes.  Yes, it’s hard to say goodbye to those fabulous cucumbers for the next several months, but I’m ready to slowly warm my house and enjoy the lingering smell of roasted vegetables.  I’m ready to have Radd come home from work, open the front door, and see him smile when he notices those beautiful aromas.  There is something therapeutic about it.  I get so excited to share this style of warm, homecooked meal with my family.

You already know that (aside from sweets) vegetables are really all I need.  While I love those raw fresh and crisp summer specimens, roasting imparts– or perhaps emphasizes– other flavors entirely.  They develop a bit of a personality and a little more character.  They are both sweeter and more complex.  This recipe really showcases what I’m talking about.

The vegetables are prepared in a large baking dish where they slowly caramelize in the oven.  They take on those fantastic roasted notes, and become oh-so tender.  But there’s more.  This meal has another layer of flavor due to a superb caper vinaigrette.  To be honest, I was a little hesitant to add the dressing at first.  Capers– though I love them– can really overpower a dish.  Adding their salty, briny character struck me a bit odd.  Much to my surprise, the result was brilliant.  The maple syrup accentuates the sweetness of the vegetables.  The Dijon mustard, lemon juice, and olive oil meld to create a beautiful canvas for the punch of those potent little capers.  Rather than compete to overpower your taste buds, the flavors end up nicely balanced, each taking its turn.  They complement each other perfectly, and once you taste these vegetables, you won’t roast them any other way.

For the vegetables, most any combination of your favorite root variety will work here.  Some will need longer roasting times, so adjust accordingly.  When choosing parsnips, try to choose medium sized ones.  If you can only find large ones, just make sure to quarter them and cut away the woody center.  This dish would be wonderful paired with a roasted chicken or a braised pork shoulder.  Or make them on their own.  Just be sure to share.  Enjoy!

The Recipe:  Roasted Vegetables with Caper Vinaigrette

(Serves 4)

4 medium parsnips

4 medium red onions

2 medium sweet potatoes, unpeeled

2 -3 medium purple carrots (regular can be substituted)

2/3 cup olive oil, divided

4 thyme sprigs (about 1 teaspoon dried can be substituted)

2 rosemary sprigs (about 1 teaspoon dried can be substituted)

1 head garlic, halved horizontally

handful of cherry tomatoes, halved

salt and pepper

2 tablespoons lemon juice

3 tablespoons small capers

1/2 tablespoon maple syrup

1/2 teaspoon Dijon mustard

Preheat the oven to 375°F.  Peel the parsnips.  Cut the carrots and parsnips into halves and then into 2-3-inch segments.  Peels the onions and cut each into 6 wedges.

Place the parsnips, carrots, and onions on a roasting pan and toss with 1/2 cup of the olive oil, the rosemary, thyme, garlic, 1 teaspoon salt and some pepper.  Spread out evenly and roast for 20 minutes.

Prepare the sweet potatoes by cutting their ends off.  Then cut them into halves. Then each half into six wedges.  Add the potatoes to the dish of vegetables, toss, and return to the oven for a further 40 minutes, or so.

When the vegetables are cooked through and have taken on a golden color, toss in the tomatoes and roast for another 10 minutes.  Meanwhile, whisk together the lemon juice, maple syrup, mustard, capers,  1/2 teaspoon salt, and remaining 2 tablespoons of olive oil.

Pour the dressing over the roasted vegetables as soon as they are removed from the oven.  Adjust seasonings, if necessary.  Enjoy!

Source:  Adapted from Yotam Ottolenghi’s Plenty Cookbook

For more healthy fare inspiration, take a look at these other ideas via womenshealthmag.com   —  Thanks for stopping by!

Laurie

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Just in case I haven’t been clear, I LOVE the colorful array vegetables available this time of season.  For today’s recipe, I put together one of my favorite beautiful, delicious salads.  Panzanella is an Italian salad that usually consists of soaked stale bread and tomatoes.   My version includes a greater variety of ingredients, and a little more crunch from the bread.  Now a purist may say that it isn’t panzanella, but when it tastes this good, why quibble over the name?  Panzanella it is, and it’s marvelous.

This was the first week that I finally found red peppers at the farmers’ market.  My kids and I love them as a snack.  Here I used mini sweet multi-colored peppers.  Cute and tasty!  Since fresh cucumbers and red onions are plentiful now, I added those as well.  For the cheese, I used (surprise!) ricotta salata.  Yes, it’s my go-to addition, but the creamy texture and saltiness work perfectly in so many dishes.  It seems I’m always poking around for another piece of it with every bite.   The ricotta salata also makes this salad a bit more substantial– we ate it as a light meal rather than a starter.

Of course the star of the salad is the crusty bread and red wine vinaigrette.  I like to tear my bread rather than cut it– more dressing seems to get into the crevices.   I could eat the bread and dressing alone, which I guess that’s the point of the salad— it’s nice to get some healthy vegetables in there, too.  When assembling the salad try to keep most of the vegetables relatively the same size.  I love this combination of flavors– it’s one of my favorite things to eat during the summer.  It makes a nice, light meal that I find myself eating pretty much every day for lunch.

The Recipe:  Panzanella

(The measurements are vague — make as big of a salad as you want.  You will have plenty of dressing.)

2 large cucumbers, chopped

2 cups mini multi-colored peppers, chopped  (or 1 red and 1 yellow bell pepper, chopped)

6 Roma tomatoes, chopped

3 mini – red onions, thinly sliced  (or 1 small red onion)

handful of fresh garden lettuce, torn

12-15 basil leaves, whole

1/3 cup cubed ricotta salata cheese  (feta can be substituted)

1 baguette, torn into bite-sized pieces

2 tablespoons extra-virgin olive oil

salt and pepper

1 teaspoon fresh thyme, chopped  (or 1/2 teaspoon dried)

Red Wine Vinaigrette

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1 clove garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon fresh thyme, chopped

kosher salt and freshly cracked pepper to taste

To Toast the Bread:  Preheat oven to 375°F.  Toss the torn bread with 2 tablespoons olive oil,  1 teaspoon fresh thyme, salt and pepper.  Put onto a baking sheet and bake until the bread chunks are golden brown and have a nice crunch to them — about 10-15 minutes.  Remove from oven and set aside.

To Make the Vinaigrette:  In a medium-sized bowl, mix the vinegar, garlic, 1/2 teaspoon thyme, and mustard.  Using a whisk, slowly add the extra-virgin olive oil, whisking all the while.  Add salt and pepper to taste.  Set aside.

To Assemble the Salad:  In a large salad bowl, add the garden lettuce, cucumbers, peppers, tomatoes, ricotta salata cheese, red onion, basil, and toasted bread.  Pour some of the dressing onto the salad.  Toss.  Let sit for a few minutes before eating so the dressing has a chance to soak into the bread a bit.  Add more dressing, salt, and pepper, if necessary.  Enjoy!

I hope you are enjoying your summer produce as much as we are.  This is a beautiful time of year!  Have a great weekend.  Take Care.

Laurie

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