onion

Migas

Let’s get to it. Have you bought the cookbook, It’s All Easy by Gwyneth Paltrow yet? I don’t know what more I could do to promote this book. I have loved everything about it- including my most recent re-creation, Migas. It looks like there are a few variations of the dish, translated as “crumbs” depending on where you go, Spain, Portugal or Mexico. These are more Mexican style, using tortillas and eggs to make an awesome “breakfast nacho” dish. (Although the first time I made them, they were eaten for dinner and did not disappoint. They were “migas with amigos” -thank you Chad.) What is the rule on copywriting? I probably can’t just share the recipe without permission? So let me just show you what I did. I’ve added a little twist with my chunky guacamole salsa. Is that a spin enough to call it my own? (So many questions!) And I should note, that from here on out all corn tortillas should be fried with diced onion. It should be a law. Drop the mic.

As organic as possible, naturally.

In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.

Crack the eggs right over the tortillas and onions. Love.

Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.

Transfer to a plate and top with the guacamole, salsa, jalapeño and cilantro.

Easy Crock Pot Roast

I know, I know… I’m too busy to blog recipes. I’m too busy for sleep. But the family still has to eat. So, when your sister says “Hey, I’ve got your dinner covered tonight,” it makes you appreciate the holiday season even more. I’ve got to pass it along! Maybe you’re busy too, but if you can get the ingredients in the crock pot… you can have a healthy dinner ready when you are. Better yet, maybe you know someone that could use a break? Maybe you can spread a little holiday cheer! No matter the occasion, if it’s cold outside this dinner is for you.

As organic as possible:

1 pound bag of organic baby carrots

1 1/2 pounds organic golden potatoes halved

1 large onion quartered (in large pieces)

3 pound beef roast

1/4 tsp Seasoned salt

1 tbsp Kosher salt

1 tsp cracked pepper

1/2 tsp Onion powder

3 dashes Worcestershire sauce

1/4 cup low sodium Soy sauce

1 sprig Thyme

1 sprig Rosemary

2 cups Beef broth

 

Sprinkle roast only with seasoned salt lightly. Set aside. Put carrots, onions, potatoes, salt, pepper, onion powder, Worcestershire sauce, and soy sauce in the crockpot. Give a little stir. Place roast on top. Pour in broth and lay thyme and rosemary on the roast.

Set crock pot on low for eight hours. If able, after two hours of cooking time rotate vegetables to top of roast to prevent too much softening.

Please enjoy the smell of your home; comfort food at it’s finest.

Pasta Carbonara

My husband has been in Germany all week on business. So what’s a girl to do, except make dishes that I want to try; that I know he wouldn’t eat anyway! Carbonara in general is a bacon and cream sauce; in this case they are whisked with eggs which are actually cooked by the hot pasta, creating this amazingly creamy and flavorful dish. If you haven’t had it, you might (as I did) be skeptical and think it’s going to taste like breakfast on noodles. I promise you that is not the case. It creates this delicious coating of velvety yum that when paired with the Parmesan and caramelized onion (nod to Tyler Florence) makes a meal into an event to remember. Now if I could only get my husband to like bacon.

As organic as possible:

1 lb Linguine (easily substituted by spaghetti or long noodle of your choice)

2 Tbsp Olive oil

10 slices bacon, cut crosswise into thin strips

1 yellow Onion, diced

4 Eggs

6 Tbsp heavy Cream

1/3 cup freshly grated Parmesan, plus more for serving

Freshly ground Black Pepper

 

Start the cooking process for the pasta according to package directions, but be sure to salt your water!

Heat the olive oil in a skillet, add bacon and onion. Let cook until bacon is crispy and onion is caramelized, about 8 minutes give or take. In the meantime crack eggs into a large bowl and whisk with cream, Parmesan and a little freshly cracked black pepper. When bacon and onion are ready, spoon some of it into the cream and egg and whisk, add the rest including all of the fat and continue to whisk a little until it makes an emulsion.

If we have our timing right, the noodles should be al dente and ready to come out of the boiling water. Using tongs or a pasta scoop, place a portion of the noodles into the egg sauce, and toss. Add the rest of the noodles and gently toss until all noodles are coated with the creamy mixture of deliciousness.

Serve with a little freshly cracked pepper and light grating of Parmesan. Buon appetito!

Recipe adapted from Tyler Florence’s Spaghetti Carbonara

Yogurt Chicken Chili

The Super Bowl is two days away! And if you’re looking for a something to feed your home team that’s full of flavor and won’t bog them down, I’ve got the perfect idea. This chili is healthy and hearty, light and appetizing. It’s a crowd pleaser for sports fanatics, athletes, moms and kids alike. So regardless of the Game Day outcome, you’ll be a winner. Trust me on this.

As organic as possible

1 1/2 lbs boneless Chicken

1 Tbsp Olive oil

1 yellow Onion, chopped

3 cloves Garlic, minced

4 cups Chicken broth

1 Tbsp Cumin

2 Tbsp Chili Powder

1/2 Tbsp dried Basil

1 1/2 – 2 tsp salt (to taste!)

1 tsp freshly ground Black pepper

2 15.5 oz cans Cannelloni beans, rinsed and drained

1 cup Non-fat Greek Yogurt, (Organic or Chobani) divided, plus more for serving (optional)

1 Scallion, sliced for garnish (optional)

 

In a large pot boil the chicken in water until cooked and tender. I used organic chicken tenders (which are cut thin) and took about 10 minutes. If you are using halved breasts, it could take 15-20 minutes.

Meanwhile in another pot or dutch oven, heat the olive oil. Add the onion and let sauté for 2-3 minutes until starting to turn soft and translucent. Add the garlic and cook a minute more. Pour the chicken stock into the onion and garlic, and stir. Add the cumin, chili powder, basil, salt, pepper, and beans. Stir and let sit over medium heat, bringing to simmer. Reduce heat to low (keeping at a nice low simmer).

Using a slotted spoon or tongs carefully remove the chicken to a cutting board. When cool enough to handle I like to tear the chicken into rustic bite-size pieces. However, you can shred with a fork or chop with a knife if you prefer. Place the chicken into the pot of simmering broth, and stir. Allow the flavors to combine for at least 20-25 minutes. Add 3/4 cup of the Chobani Greek yogurt into the chicken chili and stir. Taste for seasonings and adjust accordingly. Allow flavors to meld for at least another 15 minutes. Top the chili with the remaining quarter cup of plain greek yogurt and scallions for serving. If desired, set bowls of the yogurt and additional sliced scallions for guests (or family) to dress their individual bowls. #madewithchobani

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Harvest Chili

This is the ultimate harvest chili. It’s loaded with autumn vegetables and goodness such as sweet potatoes, onions, apples, and turkey. It looks like the prettiest fall tree color-changing picture (in abstract food form) ever! It’s really healthy, so some of you are going to love that. For the rest of you, don’t let that hold you back because it’s also delicious. It’s a little spicy, a little sweet, a bountiful treat. And if I may, I think the ground turkey could easily be substituted with leftover Thanksgiving turkey… which would be awesome. Just sayin’.

As organic as possible:

2 large Orange sweet peppers, seeded and cut into 1 inch pieces

2-3 canned Chipotle peppers in adobo sauce, roughly chopped

4 cloves Garlic, roughly chopped

2 pounds ground turkey

1 large Onion

1 tsp Salt

1/2 tsp freshly ground Black pepper

1 Tbsp Chili powder

1 Tbsp Cumin

1/2 tsp Oregano

1 – 15 oz can Pinto beans, rinsed and drained

2 – 14.5 oz cans Red kidney beans, rinsed and drained

1 – 14.5 oz can diced Tomatoes

4 cups Chicken broth

1 Tbsp sugar* (I think this adds balance, but if you prefer healthier leave it out)

2 Sweet potatoes (about 1 pound), peeled and cut into 1/2″ pieces

2 medium tart Apples (such as Granny Smith)

*Spicy Chipotle seasoned Pine nuts (Recipe follows), Optional

Place orange peppers, chipotle peppers, and garlic in a food processor and pulse until finely chopped. Set aside.

In a large Dutch oven brown turkey with onion, salt and pepper. Drain excess fat (but a little left is okay). Add pepper-garlic mix, stir and cook about 5 minutes. Then add tomatoes, pinto and kidney beans, and chicken broth. (Side note: This much can be made ahead and allowed to simmer as long as needed until about 35 minutes before serving.)

Stir in sweet potatoes and apples. Bring to boiling and reduce to simmer, about 25-30 minutes until sweet potato is tender. Taste for seasonings. Remove from heat and allow to cool slightly, about 5-10 minutes before serving. Top with Spicy Chipotle Seasoned Pine Nuts (Optional), or corn chips. Enjoy!

Spicy Chipotle Pine Nuts

2 Tbsp Butter

2 tsp Worcestershire sauce

1 tsp Water

1 tsp ground Chipotle chili pepper

1 tsp snipped fresh Rosemary (or 1/2 tsp dried)

1/2 tsp Celery salt

1/2 tsp Garlic powder

1 1/2 cups Pine nuts

1/2 tsp salt

Preheat oven to 325°. Line a baking sheet with Silpat or parchment paper. Set aside. In a small saucepan melt butter, add Worcestershire sauce, water, chipotle pepper, rosemary, celery salt, and garlic powder. Simmer over low heat for about 2 minutes. Stir in pine nuts and remove from heat.  When well coated, spread onto prepared baking sheet and bake about 10-15 minutes (shaking pan a couple times in-between), until lightly toasted. Sprinkle with salt while warm. (Side note: Nuts can be prepared ahead of time and stored in an airtight container for up to 2 weeks. They are delicious on their own, and would be a nice addition on top of a salad too!)

This recipe has been adapted, tweaked, and changed from a Chipotle Harvest Chili recipe I found a few years ago in a Midwest Living Magazine. I think it’s perfection.

If you were going to use leftover turkey, I would sauté onions in 1 Tbsp olive oil for a couple minutes. Add pepper-garlic mixture and let cook 5 minutes more. Then add turkey with the tomatoes, broth, etc., and follow the remaining instructions.

 

 

GG’s Beef Stew

This is a family heirloom. My mother has memories of her grandma making this stew. She tells me, and now my children, almost every time we eat it, “I used to smell this stew when I would get off the bus. Grandma would have the windows open and I knew… And I would run to the house. We would eat it with buttered bread and a big glass of milk.” So I can think of no better introduction or suggestion. We always make it in big batches, so I tried to break it down into a 1 pot portion. (And therefore can be easily doubled… or quadrupled.) It’s a hearty stew and we have always enjoyed the rustic (large) bites of meat and veggies. I hope you do too!

As organic as possible (my addition)

2 – 2 1/2 lbs chuck roast (stew meat), trimmed and cut into 1″ (or so) cubes

1 1/4 – 1 1/2 lbs Idaho potatoes, peeled and cut into 1 1/2″ (or so) cubes

1 lb carrots, peeled and cut into 1″ (or so) pieces

3-4 celery stalks, cut into about 1″ (or so) pieces

2-3 large onions, peeled and quartered

2 large cans whole stewed tomatoes, halved and quartered in the can with a knife (it’s tradition)

2 Tbsp tomato paste

1 Tbsp salt, to taste

1 tsp black pepper, to taste

2 Tbsp sugar

1 stick butter

Place meat in a pot (dutch oven) with about 1 1/2 quarts of salted and peppered water. Bring to boil and reduce to simmer. Allow to simmer until tender, about 30-45 minutes, depending on cut. Skim off and discard the froth. Throw everything (except sugar and butter) into the pot. Bring to a boil and reduce to a simmer, add butter and sugar. Simmer until veggies are tender, about 45 mins to an hour (if you can wait that long). Salt and pepper to taste.

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Open your windows to let out the aroma, and serve with buttered white bread and milk- optional, but highly recommended.

Sue’s Mexican Chicken

One of the first times I went to eat at my in-laws to-be, Owen requested we eat Mexican Chicken. I love ethnic food fusions, blending two cuisines together. This dish reminds me of a Mexican chicken lasagna. It is loaded with fantastic flavor. I mean really, the depth of flavor is extraordinary. It’s creamy and cheesy; it’s full of veggies and tender pieces of chicken. It’s still one of Owen’s favorites.

As organic as possible:

2 bone-in Chicken breasts

4 large Flour tortillas

2 cans Condensed cream of chicken soup (I like Pacific organic; which actually comes in a cardboard container)

12 oz Cheddar cheese

1 15 oz can Chili (I like Amy’s organic)

1/2 cup Onion, diced

1/2 cup Green pepper, diced

1/2 cup sliced Black olives

1 can diced Tomatoes with chilies

*Divide the ingredients in half

Sour cream for serving (optional)

Boil the chicken until tender, saving the broth. In the mean time preheat the oven to 350º. Spray a 13×9 inch baking dish with non-stick cooking spray (I like organic olive or canola oil), set aside. Shred the chicken into bite size pieces. Briefly dip the tortillas into the broth and line the baking pan, covering the bottom and sides. Begin layering with 1 of the soups, half of the chili, onion, green pepper, olives, chicken, and cheese. Repeat the process again beginning with tortillas, except this time top with tomatoes and green chilis (and a few more olives if you’d like). Bake for 50 to 60 minutes, until bubbly. Allow to cool slightly and set before serving. Serve with a dollop of sour cream.

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The organic cheddar I used is white, so yours may look a little different depending. Regardless, I just want to grab a spoon and go for it.

A Tale of Three Dishes Part II

Isaiah and I were again tagging along on one of Owen’s business trips. This time he was visiting one of his company’s plants in the charming town of Bretten, Germany. Many of the his colleagues lived in or near town and coming here was a little like a business reunion. Isaiah and I were accustomed to camping out in our hotel room, frequenting nearby parks and strolling through town. Part of the routine often included Owen participating in business dinners with visiting customers, so we were comfortable fending for ourselves. At times reservations had been made before our trip began and we knew which nights Owen would be away, but lining up our evening wasn’t always easy, as many times there was no set plan of “when and where.” Since I didn’t have an international cell phone, the only way Owen could get in touch with me was to meet back at our hotel or call the room, but if Isaiah and I were out exploring we needed to be flexible with our dinner plans.

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Little park outside of the hotel

One afternoon the baby and I returned to the room for his nap. By the time he woke up I knew Owen would be coming back soon, so I didn’t want to head back out. To pass the time I took out the crayons and paper I had packed. There was a perfect little desk in the corner for coloring shapes and practicing our colors. Isaiah was sitting in a chair and completely content, so I thought it would be a good time to run to the restroom. I left the door open so I could hear him and dart out if he started to move, besides I just going to be a minute. Right as I was walking out, I saw him standing on the chair and losing his balance. I couldn’t get there fast enough and he came crashing down, catching the side of his face on the corner of the desk.

My heart sank as I rushed to comfort him and inspect his injury. All of the sudden I felt home sick and helpless. I had no idea where the nearest medical facility was located, and no car to get me there anyway. Thankfully there was no bleeding, and I was able to get a wash cloth of cold water to sooth his wound and help with the swelling. It didn’t take long to see he was going to have a black eye. By the time Owen called to say we had been invited to his co-worker’s home for the evening, I had calmed down a little. After explaining to him what had happened and expressing my concerns about being good company, Owen and his friend convinced me that going there was the best option since his home had a medicine cabinet and some basic supplies, not to mention he was an asset as a translator if need be.

Picture taken a few days later, sob.

Picture taken a few days later, sob.

When Owen picked us up from the hotel, Isaiah and I were doing better. Owen was quick to put my mind at ease, professing (as I think many dads do) “it’s not that bad.” We arrived at Martin’s home and were greeted by his welcoming family. It was their custom to eat a large lunch and not very much for dinner, but they did put out some homemade bread, cider, and jams, a slaw like salad made from their very own garden vegetables and a few kiwis. The night was very comforting after the upset we had in our hotel room. Martin’s wife practiced her English with me while his daughter played the piano for us and his son brought out a box of building blocks for Isaiah.

His wife and some of the homemade goodies.

His wife and some of the homemade goodies.

Isaiah taking a turn at the piano.

Isaiah taking a turn at the piano.

The night had been just what I needed and the next day I was again feeling relaxed about our stay (as opposed to trying to book the first flight home). I had even decided I would take Isaiah out for the afternoon. Owen had told me about a restaurant I should try at the square around the corner from our hotel. This was my favorite part of town. The brick paved thoroughfare was really for pedestrians only (although occasionally there would be a random car parked in front of a shop). The path was lined with quaint little stores, one sold chocolates, another sold kitchen wares, a couple sold clothing, etc. Owen had explained that a particular restaurant, the second one with outdoor seating on the north side of the road, had a pizza type dish that he thought was pretty good. Trusting his recommendation, I made it our quest of the day.

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What I am about to tell you next is as serious as I can be. I had never tasted anything like this before. One word, flammkuchen. It wasn’t really like a pizza or flat bread I’d eaten. It was amazing! It had a thin crispy crust, there was some sort of beautiful white sauce, the cheese was mild and flavorful, the onions were soft but firm and sweet, and the bacon, oh the bacon; it was perfectly salty, crispy and chewy all at the same time. Together the combination was out of this world. It’s not to say that I had tasted flammkuchen and had a standard to measure it by, but I’m pretty sure I hit the jackpot! Life changing. Honestly it’s worth booking a vacation over.

I posted this picture only because there are remnants of the flammkuchen on the table.

I posted this picture only because there are remnants of the flammkuchen on the table.

Molly O’s Cheesy Onion Bread

I don’t think I can capture the delight in words. This bread is so wonderfully delicious. It almost reminds me of a deconstructed French Onion Soup, and would be amazing dipped in au jus. The caramelized onions and Asiago add so much flavor, and the crusty bread gives so much texture… It’s a perfect bite.

As organic as possible:

2 Tbsp olive oil

1 large Yellow onion, finely chopped

1 cup Mayonnaise

1/2 cup Asiago

1/2 cup Parmesan

1/4 tsp Black pepper

1/4 tsp granulated Garlic (or powder)

1/4 tsp granulated Onion (or powder)

1 French baguette

Preheat the oven to 350º. Heat olive oil in a pan over medium heat (Side note: I also added a pat of butter because I like to caramelize my onions like that). Caramelize onions, stirring frequently so they don’t burn, looking for amber color. Add granulated garlic and onion, pepper and a pinch of salt. Remove from heat and let cool. In a bowl, mix mayo, cheeses and caramelized onions. Cut the baguette in slices on the diag. Spread mix on each slice. Bake for 15-20 minutes until golden brown. Sing.

BTW, Molly is a very good friend of mine and I can’t wait to share her cakes!