Roasted Vidalia Onions with Balsamic Glaze

When we lived in Atlanta, the huge bags of Vidalia onions would be available in the spring.
These are sweet onions and I found this recipe - using a cast-iron pan makes the onions brown evenly and gives them a rich taste. 

Ingredients 

4 medium sized sweet onions 

     (cut in half horizontally and peeled) 

3 TBS olive oil 

Salt 

White pepper 

1 to 2 tbs water

½ cup balsamic vinegar

2 tbs light brown sugar 

2 tbs butter

Directions 

Preheat the oven to 375F 

Rub the onion halves with olive oil. You can leave the outer skin on.  Sprinkle with salt and pepper.  Place the onions, cut side down in a large oven proof skillet in an oven over 375F. Bake uncovered until the onions are soft, about an hour. 

Scoop the onions up using a spatula and put them on a serving dish flat side facing up. 

Stir together the water, vinegar, brown sugar and butter in the skillet that the onions were roasted in. 

Scrape the skillet to dissolve the baked-on onion juices.  Heat to a boil.  Boil for several minutes to reduce, then spoon some over each onion.  Taste and add more salt if necessary.  Serve hot or at room temperature. 

You can use a balsamic glaze - use 1/2 the amounts shown, and just mix the glaze, butter and sugar in a dish and microwave it about 25 seconds to melt the butter. Omit the water. Spoon the glaze over the onions once plated. 

You can also reduce or omit the sugar. If you're using a flavored balsamic, like fig or cherry, then I would recommend reducing the sugar. 

Chick Pea Salad

This is a recreation of a salad we purchased at Smith's in Sudbury. It was so delicious, we made our own home version.

Ingredients: 

1/2 cup Tricolor chick peas (or if not available),
1/2 cup of Sprouted Chick Peas*

2 TBS freshly squeezed orange juice, or 1 TBS orange juice concentrate
1 TBS finely diced red pepper
1 TBS finely diced green pepper, or yellow pepper
1 TBS finely diced red onion
1 TBS finely chopped green onion, white & green
Juice of 1/2 lime (about 2 tsp)
1 TBS white wine vinegar
1 TBS chopped fresh cilantro (coriander)
salt & pepper
pinch of sugar (optional)

Directions: 

Add all the ingredients together in a bowl.  Mix, and adjust to taste.
Keeps in the fridge for about 2-3 days.

* The sprouted chick peas are available at Whole Foods, but if you can't find them, you could use canned chick peas (1 can Garbanzo beans). Drain the chick peas, and then double the ingredients given above as it will make a larger quantity.

Zucchini Spears with Parmesan Cheese

This recipe has been modified from a recipe I saw on:
damndelicious.net - some great recipes here! 



Serves 4 













Ingredients 

1 TBS olive oil 
2 medium sized zucchinis, cut into quarters lengthwise 
1/4 cup freshly grated parmesan cheese 
1/4 tsp dried thyme (or fresh) 
1/4 tsp dried oregano (or fresh) 
1/4 tsp dried basil (or fresh) 
1/8 tsp garlic powder (or 1 clove finely minced) 
Salt & Pepper to taste 
1 TBS fresh parsley, finely chopped 

Directions 

Preheat the oven to 350F. Spray a cooling rack with Pam or brush with olive oil. 
Place the cooling rack on a baking sheet and set aside. 

Cut the zucchinis into quarters. Cut off the ends. 
Brush the spears with the olive oil. 

In a small bowl, mix the herbs, parmesan, and garlic together. Sprinkle this mixture on the zucchinis. 

Bake for about 15-17 minutes (do not over cook). The spears should still be a little firm. Then broil for 2 minutes, until crisp and golden brown. Zucchini will taste bitter and get mushy if it is overcooked. 

Serve with fresh parsley garnish. 

These are also delicious cold in a salad. 

Nonni's Veal or Chicken Stew

This is my Italian Grandmother's recipe for a veal stew (or you can use chicken). Using this recipe, you can make risotto or if you prefer, serve the stew over fettuccini or any pasta.  Polenta is another Italian grain that goes very well with this stew recipe. Just follow the package directions.

Ingredients

1/4 cup olive oil
1 TBS butter
2 1/2 lbs of veal stew (cut into two-inch pieces), or
   2 1/2 lbs of boneless chicken breast, cut into pieces
1 carrot, chopped
1 stalk celery, chopped
1 medium onion, diced
1/2 green pepper, diced
1 cup sliced mushrooms
1/2 cup chopped parsley
1 fresh tomato, chopped
sprinkle of cinnamon
salt & pepper to taste
1 jar of tomato sauce (24 oz)
1/2 cup of water

2 cups of short grain, Italian Arborio or Carnaroli rice (for risotto)
or 1 package of pasta for 4 people

Grated Parmesan cheese to serve on top.

Directions 

Melt the butter with oil in a large pot. Add the veal or chicken and cook on medium high for
three to five minutes until lightly browned.  Reduce the heat to low and cook uncovered for about 45 minutes, stirring occasionally. The meat will be ready when there is no water in the pot, and you can see a bit of oil only.  Sprinkle the meat with the cinnamon (about 1/4 tsp), salt & pepper.

Add the tomato sauce, water and juice. Bring to a boil.

Add the chopped vegetables, parsley, mushrooms, and tomato. Reduce the heat to low and simmer, covered for 2 hours until the oil settles on top.

If you are going to make risotto, remove the veal or chicken using a slotted spoon.  Place the meat in an oven-proof dish and keep warm.

Wash the rice.  Add it to the sauce. Stir the rice in the sauce until it gets thick and then you can start to add more water. Have a kettle of boiling water ready and add boiling water gradually (about 1/2 cup at a time) to the rice. Keep stirring the rice. Add more water until the rice is cooked but still al dente. This should take 20-30 minutes.

If you are just making pasta, prepare the pasta according to the package directions. Serve into bowls and then ladle the sauce over the noodles.

Sprinkle with parmesan cheese.  Garnish with fresh parsley.

Beet Salad with Mint

This is a delicious salad. Beets fight anemia and detoxify the body. They are high in antioxidants and boost blood flow, regulate cholesterol levels and support healthy liver function. 

Ingredients

2 1/2 lbs beets - (3-4 medium size)
2 TBS balsamic vinegar
1/2 teaspoon sugar
2 TBS olive oil
1/4 cup fresh mint leaves, chopped

Directions

Wash beets and cut tops to 1”.  Place in a deep baking pan, lightly oiled, and sprinkle with salt & pepper. Add 1/4 cup of water.

Cover with foil and bake in 400-425F oven for about 40 minutes till soft when speared with a fork. 

The beets may be roasted 2 days in advance and kept covered and chilled.

Unwrap the beets carefully and let them cool until they can be handled. Using a paper towel, slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. 

In a large bowl whisk together the vinegar, the sugar, and salt to taste, add the oil in a stream, whisking, until it is emulsified.

Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well.

Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint. You can also add 1/4 cup of crumbled goat cheese or cubes of Feta cheese to this salad. 

Chilled Beet Soup

Ingredients 

4 Roasted Beets – medium to large size

2 cups of low sodium chicken broth  OR 
2 cups of vegetable broth 

1 green onion (white part only) chopped

Salt & pepper to taste

1 tsp lemon juice (or more to taste)

1 tbs pickled beet juice or 1 tbs sauerkraut

½ tsp dill seed

Directions

Wash beets and cut tops to 1”.  Place in a deep baking pan, lightly oiled, and sprinkle with salt & pepper. Add 1/4 cup of water.

Cover with foil and bake in 375F oven for about 40 minutes till soft when speared with a fork. 

Using a paper towel, rub the skins off.  Cut beets into quarters. 

Place in a sauce pan and add the broth, onion, salt, pepper and sauerkraut.  Heat through for about 10 minutes. 

Place in a blender and puree till smooth.  Chill overnight. 

Serve with a dollop of sourcream and fresh dill.

Variation:  Add ½ peeled and chopped English cucumber, to puree, 

1 celery (hearts) stick and leaves, and 1 TBS of balsamic vinegar 

Asparagus & Pea Soup

This is a great recipe to make with leftover asparagus.
It makes about 2-3 cups of soup.

Ingredients

1 Tbs olive oil
1 TBS chopped shallot, or white onion
8 asparagus stocks (trimmed)
2 cups of chicken or vegetable broth
1/2 cup fresh or frozen peas
1 handful of fresh spinach
salt & pepper
1 TBS cream, yogurt  (optional)


Directions

Heat a small pot over medium heat, and add the olive oil and onions. Gentle fry till soft.
Add the asparagus (cooked or raw) and stir for a few minutes. Add the broth, salt & pepper. Add the peas and spinach and bring to a boil. Reduce heat and simmer on low for 5 minutes.
Cool slightly, then add the mixture to a Vitamix or blender and blend for about 1-2 minutes till smooth. Add the cream and mix. Add more salt & pepper if necessary.

Serve with a sprig of parsley.