Recipes
Summer is gone. Now, as the cool, crisp days of fall approach, here are some tasty recipes using pumpkins. Peanut Recipes Onions Summertime is tomato time. We’ve found some delectable recipes using juicy tomatoes. Happy cooking! Cooking with Vidalia Onions Sweet potatoes are versatile and offer a healthy, flavorful addition to meals. Their unique flavor adds variety to many ethnic cuisines, as well. Sweet potatoes are fat and cholesterol free, and contain a wide variety of nutrients including vitamins A, B6, C, E and K, folate, Sauces add flavors to almost any dish. Here are some easy to make sauces to try in your kitchen. Here are some easy to make soup recipes to warm the palette. Thai Fried Rice with Basil Fresh citrus makes cooking come alive (ARA) - Has your snacking and cooking become boring? It’s easy to fall into a flavorless rut. If this sounds like you, take note from top chefs and health enthusiasts alike and look to citrus for the flavors and nutrients we love. On the grill Salads and such Navel oranges join an elite collection of Chilean citrus that also includes lemons, mandarin oranges, Clementines and grapefruit. They ripen to sweet perfection in Chilean valleys that provide just the right conditions: warm sunny days and cool nights. The cool vibe of citrus can’t be beat - and the concept just got better with the arrival of Chilean navel oranges. Chilean Navel Orange and Radish Salad Method: Into large bowl, cut oranges into segments, reserving membranes. Add greens, apple, radishes and scallion; toss gently. In small bowl, squeeze two tablespoons orange juice from membranes; stir in vinegar, mustard, honey, salt and black pepper. Divide orange salad mixture equally among four salad plates; top with dressing. Serves four. Chilean Navel Orange and Tomato Gazpacho Method: Grate one teaspoon zest from one orange; set aside. Peel all oranges. Into a small bowl cut one of the oranges into segments; cut into small pieces; set aside. Cut remaining two oranges into two-inch chunks; place in a food processor. Quarter two of the tomatoes; add to the food processor along with red pepper, vinegar, oil, salt, black pepper and reserved orange zest. Pulse until orange mixture is very finely chopped but not pureed, about 10 to 12 times. Chop remaining tomato; add to orange in the small bowl along with scallion. Divide gazpacho among four soup plates; top with chopped orange, tomato and scallion mixture. Serves four.
A Thai Salad by Priti Amin of Raleigh took first place and $200 in the N.C. Peanut Growers Pea-nutty Vegetarian Recipe Contest Thursday, October 13, 2011 at the N.C. State Fair. Here is the recipe for this delicious salad.
Thai Salad
Ingredients:
½ bag spring mix (Romaine lettuce, Tango and Radicchio) or ½ bag Romaine lettuce
½ bag baby spinach
6 ounces cherry tomatoes cut into halves
1 small red onion, diced
1 avocado, diced
1 red and green pepper, cut lengthwise
½ cucumber or English cucumber, diced
½ cup plain unsalted, roasted peanuts
½ box (¾ cup) extra firm tofu, diced
½ cup edamame, steamed
Dressing
1 cup cilantro, chopped
¼ cup fresh basil leaves
½ cup olive oil
¼ cup red vine vinegar
2 tablespoons fresh lime juice
1 pinch of salt
1 tablespoon honey
1 tablespoon Parmesan cheese
Method: Blend the dressing ingredients into a fine liquid consistency. Mix all the salad greens in a tray and pour over the dressing. Toss well. Add the roasted peanuts and other ingredients. Toss again. Do a taste test. If you prefer a sweeter salad, add a little more honey to the dressing. If too salty or sweet, add more lime juice. Add chili flakes if you prefer a salad on the spicy side. Serve in a large salad bowl or portion out into individual bowls.
Book Profile:
Plenty - Vibrant Vegetable Recipes from London’s Ottolenghi
By Yotam Ottolenghi
Photographs by Jonathan Lovekin
(Chronicle Books)
Chef Yotam Ottolenghi is a widely regarded new talent in the cooking world. He runs four restaurants in London and also writes a popular weekly food column. This summer he released the book “Plenty” which features a collection of 120 vegetarian recipes featuring tasty flavors and unusual combinations that will delight readers and eaters looking for a new twist and take on vegetables. Yotam’s food inspiration comes from his Mediterranean background and his love of interesting ingredients. Not a vegetarian himself, his approach to vegetable dishes is original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. Ottolenghi is well-known for his innovative approach to vegetable dishes. Most recipes are very simple, yet the combination of ingredients makes them feel exotic. Some unusual combinations include the inclusion of cilantro in an Italian-style eggplant dish and the use of caper vinaigrette in a dish of roasted sweet potatoes and parsnips. Other intriguing recipes include Warm glass noodles and edamame, crusted pumpkin wedges with sour cream, and chickpea sauté with Greek yogurt. The book is well-organized from roots to fruit. There are many photographs of the prepared dishes that make browsing the book an added treat. This book is excellent for vegetarians and it offers intriguing recipes that non-vegetarians will love as well. Ottolenghi is co-owner of four Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London.
Spicy Thai Pumpkin Soup
Ingredients:
1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 1/8 cups vegetarian stock
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk
1 bunch fresh basil leaves
Method: In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant. Stir in stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Pumpkin Fritters
Ingredients
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying
Method: In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth. Heat oil in a deep saucepan to 325°. Drop batter by spoonfuls into hot oil. Fry until golden brown, about two minutes. Remove with a slotted spoon, and serve immediately.
Pumpkin Pie
Ingredients:
1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk
Method: Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325° for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450°. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, two cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning. Bake 10 minutes at 450°, and then reduce the oven temperature to 350°. Bake an additional 40 to 50 minutes, or until a fork inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Pumpkin Cake
Ingredients:
2 cups sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)
Method: Preheat oven to 350°. Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, and then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Top with your favorite frosting.
Pumpkin Chocolate Chips Muffins
Ingredients:
3/4 cup sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
Method: Preheat the oven to 400°. Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Peanut Soup
Ingredients:
2 tablespoons butter
2 tablespoons grated onion
1 branch celery, thinly sliced
2 Tablespoons all-purpose flour
3 cups vegetarian broth
1/2 cup creamy peanut butter
1/4 teaspoon salt (optional)
2 Tablespoons lemon juice
2 Tablespoons chopped roasted peanuts
Method: Melt butter in a saucepan over low heat; add onion and celery. Sauté for about 5 minutes. Add flour and mix until well blended. Stir in broth and allow simmering for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts. Makes 6 servings.
Zucchini Nut Bread
Ingredients:
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
2 cups granulated sugar
3 eggs
1 cup peanut oil
1 teaspoon vanilla extract
2 cups grated squash
1 cup chopped peanuts
Method: Mix all dry ingredients. Blend in eggs, oil, vanilla and squash. Stir peanuts into batter. Divide mixture in half and spread in 2 well greased 8-1/2 x 4-1/2 inch loaf pans. Bake at 325° F. for one hour. Yields 2 loaves, 12 slices per loaf.
Caramel Peanut Rolls
Ingredients:
4 tablespoons butter, melted and divided
4 tablespoons firmly packed dark brown sugar
1 teaspoon corn syrup
1/3 cup chopped roasted peanuts
1 (8-ounce) package refrigerated crescent dinner rolls
1/4 cup dark brown sugar
1 teaspoon cinnamon
Method: In a small saucepan combine two tablespoons of butter with sugar and corn syrup. Divide mixture into eigh lightly buttered muffin cups. Sprinkle one tablespoon chopped peanuts into each cup. Set pan aside. Unroll crescent rolls, but do not separate. Brush with remaining butter and sprinkle with 1/4 cup brown sugar mixed with one teaspoon cinnamon. Separate rolls at perforations (will be in triangle shapes). Fold over top point of triangle and roll up. Arrange roll in spiral effect atop caramel mixture in muffin pans; flatten slightly. Bake in a preheated 375° F. oven for 15 minutes or until browned and done through. Let stand several minutes and then invert. Makes 8 rolls.
Peanut Butter Cookies
Ingredients:
1/2 cup butter, softened
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanilla extract
1 egg
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Method: Combine butter, peanut butter, sugars, vanilla and egg, beating until light and fluffy. Combine dry ingredients and add to butter mixture, blending thoroughly. Shape into 1-inch balls and place about 2 inches apart on a baking sheet. Flatten with fork tines in a crisscross pattern. Bake at 350° F. for 10 minutes, or until lightly browned. Makes 4 dozen.
Onions vary in color, size, the time of year harvested, and flavor. These differences make onions very versatile. Bulb onions can be yellow, red, or white. Approximately 87 percent of the U.S. onion crop is devoted to yellow onion production, with about eight percent red onions, and five percent white onions.
Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy flavor.
Red Onions, with their rich color, are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting.
White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.
Onion slices and wedges are perfect for all grilling occasions. When char grilled until tender, onions can be wonderful accompaniments to a variety of dishes including burgers and sandwiches. With the addition of your favorite sauce, seasoning, or fresh chopped herbs, grilled onions also make an easy, satisfying side dish to compliment any meal.
Grilling Tips for Onions:
- For slices, cut onions at least a half-inch thick for best results. A large onion will yield 4-6 slices.
- When cutting wedges, do not cut completely through the root end, or the onions will fall apart. Wedges should be at least 1-inch wide. A large onion will yield 4-6 wedges.
- Lightly spray or brush grates with oil before heating up the grill to prevent sticking. Then, brush both sides of the onion slices/wedges with olive oil, sprinkle with salt and pepper, a favorite seasoning blend, or fresh chopped herbs.
- Grill, covered with a foil pan over medium heat 15-20 minutes or until tender. Use tongs and turn onions only 1 or 2 times. Covering the onions will help them cook more evenly through the center.
- Worried about onions falling apart or having trouble turning them? Try these ideas:
- Cover the grill grates with tinfoil and poke small holes in the foil to allow heat through.
- Run wooden or metal skewers through each slice or wedge. Be sure to soak wooden skewers (or toothpicks) in water first, to prevent them from burning.
- Onions can also be placed in grill baskets, trays, or tented in tinfoil.
- When using baskets or tinfoil, figure one large onion cut into pieces will yield about 1/2 to 3/4 of a cup grilled onion or one serving.
- Preparing for a large crowd or have a small grill? Grill onions first, cover and set aside. Reheat prior to serving. This also works great for camping and tailgating.
- Instead of butter or oil, coat onions with honey mustard, balsamic vinegar, BBQ sauce, or another dressing to compliment other grilled foods.
- Cumin, smoked paprika, and chili powder make great seasoning alternatives to salt and pepper.
- Grilled onions add a smoky flavor to salsas, relishes, and baked beans.
Recipes:
Asian Plum-Onion Chutney
Ingredients:
3 cups chopped yellow onion (2 to 3 medium onions)
3 cups chopped red onion (2 to 3 medium onions)
8 cups fresh plums (3 to 3-1/2 pounds), 1/2-inch cubes
1 cup golden raisins
1/2 cup candied ginger, chopped
1-1/2 cups brown sugar, packed
1-1/2 cups granulated sugar
1-1/2 cups cider vinegar
3/4 cup hoisin sauce (7 ounces)
1 tablespoon mustard seed
2 teaspoons salt
Method: Combine all ingredients in large kettle. Cover and bring to boil. Uncover and boil gently 30 minutes or until thickened and glossy, stirring occasionally. Pour hot chutney into sterilized jars and refrigerate for up to two weeks or can using USDA canning guidelines for longer storage. Makes about 5 ½ pints.
Crispy Barbecue Onions
Ingredients:
1 pound onions, red or yellow, cut into 1/8” rings
Seasoned Flour (recipe follows)
Hot oil in fryer
Seasoned Flour:
3 cups flour
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons ground black pepper
4 tablespoons paprika
Method: Mix all dry ingredients together. Toss onion slices in seasoned flour, separating rings. Deep fry in 365 degree oil until crispy and dark brown. Drain well. Makes 16 servings
Classic Onion Soup
Ingredients:
4 large yellow onions (about 9 to 11 ounces each), sliced
6 tablespoons butter or margarine
1 tablespoon sugar
2 quarts vegetarian broth
1/2 cup brandy (optional)
Salt and pepper, to taste
1/2 baguette French bread, sliced, toasted
Grated Romano cheese
Method: Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. If desired, add brandy; cook 2 minutes longer. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese. Makes 6 servings.
Courtesy of National Onion Association – www.onions-usa.org
Deluxe Cream of Tomato Soup
Ingredients:
2 tablespoons unsalted butter
1 small onion, finely chopped
2 celery ribs, finely chopped
4 large tomatoes, peeled, cored, seeded, and chopped
1 teaspoon sugar
2 cups veggie broth
1/2 cup heavy cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried
Salt and freshly ground pepper to taste
Method: Melt the butter in a medium-size nonreactive saucepan. Add the onion and celery and sauté gently over medium heat for 5 minutes, stirring often; do not brown. Stir in the tomatoes and sugar. Simmer, covered, for 6 to 8 minutes, until the tomatoes are soft. Transfer the vegetables to a food processor and process to a smooth puree. Pour the puree back into the saucepan and stir in remaining ingredients. Heat the soup through, correcting the seasoning. Serve hot. Serves 4-6.
Greek-Style Cauliflower Tomatoes and Zucchini
Ingredients:
1 large head of cauliflower
1 medium-size zucchini, sliced into thin rounds
1 medium-size red onion, halved and thinly sliced
1-1/2 cups dry white wine
3/4 cup white vinegar
1/3 cup olive oil
water
2 bay leaves
6 peppercorns
1-1/4 teaspoon salt
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh basil or 1 teaspoon dried
3 large tomatoes, cored, seeded, and diced
1/4 cup chopped fresh parsley
Method: Cut the cauliflower into florets and put them into a large nonreactive pot with the zucchini and red onion. Add the wine, vinegar, oil, and just enough water to cover. Add the bay leaves, peppercorns, salt, and herbs. Bring the liquid to a boil, then lower the heat and simmer gently, partially covered, for about 15 minutes, until the cauliflower is just crisp-tender. Remove from the heat and transfer the vegetables and liquid to a pottery bowl to cool. Cover and refrigerate overnight. To serve, drain the vegetables (the liquid can be used to cook another batch of vegetables) and transfer to a serving bowl. Toss in the tomatoes and parsley and serve cold or at room temperature. Serves 6-8.
Baked Tomatoes with Herb Topping
Ingredients:
4 medium firm, ripe, tomatoes
½ cup Italian parsley, finely chopped
½ cup basil, finely chopped
3 cloves garlic, peeled and finely chopped
2 T. olive oil
Salt and freshly ground black pepper
½ cup Parmesan cheese, grated
Method: Preheat oven to 350 degrees. Remove the tops of the tomatoes, and scoop out seeds and pulp with a small spoon, cut off a slice from the bottom to prevent rolling and arrange tomatoes in a baking dish. In a small bowl combine the parsley, basil, garlic, and salt and pepper to taste. Stir well and spoon 2 tablespoons into each tomato. Drizzle with olive oil. Top each tomato with 1 T. cheese. Bake 20 minutes, or until soft. Serve at room temperature. Serves 4.
Spicy Roasted Tomato Soup
Ingredients:
2 lbs. firm, ripe, red tomatoes
3 tablespoon olive oil
1 large red onion, peeled & finely diced
3 large cloves garlic, minced
2 small zucchini, diced
1 green bell pepper, cored, seeded & diced
1 10-ounce pkg. frozen whole kernel corn, thawed
1 teaspoon finely minced jalapeno pepper
1 teaspoon paprika
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon fresh oregano or 1 teaspoon dried
3 cups veggie stock
Salt and freshly ground pepper
1 cup yogurt
Garnish:
1 large firm, ripe, red tomato, seeded and diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt & freshly ground pepper
Method: Cut the tomatoes in half crosswise. Put tomatoes in a foil lined pan and brush 1 tablespoon of the olive oil over the tomato halves. Place under the broiler and roast them, turning with tongs as the skin begins to blacken. This will take about 15 minutes. Remove most of the blackened skin. Pass the roasted tomatoes through a food mill into a small bowl. Set aside. In a 3-quart saucepan warm the remaining 2 tablespoons of olive oil over medium heat. Add onions and 1 clove of the garlic, sauté until soft. Add zucchini and bell pepper, and cook 2 to 3 minutes without browning. Add corn, jalapeno pepper, paprika, thyme, oregano, and the roasted tomato mixture, and cook for an additional 2 to 3 minutes. Add stock and salt and pepper to taste. Bring to a boil, reduce the heat, and simmer partially covered for 45 minutes. In a small bowl, combine the remaining garlic and yogurt. Set aside. For garnish, combine the tomato, olive oil, and vinegar in a bowl. Salt & pepper to taste. Serve the soup hot; swirl in the yogurt mixture and top with the tomato garnish. Serve with warm bread. Serves 6.
Tomato and Tortellini Toss
Ingredients:
2 to 3 cups fresh broccoli flowerets
1 9-ounce package (about 2-1/2 to 3 cups) cheese tortellini
1/2 cup pesto
2 large tomatoes, cored, quartered, and cut into large bite-size chunks
Freshly ground pepper to taste
1/2 cup crumbled feta cheese for garnish
Method: In a small saucepan, steam the broccoli for about 5 to 6 minutes, until it is just tender-crisp. Drain and transfer to a serving bowl. Bring a medium saucepan of salted water to a boil. Add the tortellini and cook until done according to the package instructions. Drain and toss with the broccoli and pesto until thoroughly coated. Add the tomatoes and toss briefly. Pepper the dish and serve at once, garnish with the feta cheese. Serves 4.
Tomato and Garlic Baked Stuffed Potatoes
Ingredients:
8 extra-large baking potatoes, scrubbed
1 T. olive oil
2 T. unsalted butter
1 large onion, chopped
6 cloves garlic, minced
2 large fresh tomatoes, cored, seeded, and cut into bite-size chunks
1 T. red wine vinegar
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
salt and freshly ground pepper to taste
Method: Bake the potatoes until the flesh is tender. Slice the potatoes lengthwise and cool briefly. When they’re cool enough to handle, spoon the flesh into a bowl, leaving a thick enough casing to support the filling. Reserve the 6 best casings. Heat the olive oil and butter in a medium-size skillet. Add the onion and sauté over medium heat, stirring, for 10 to 12 minutes, until the onion is golden brown. Stir in the garlic, sauté for another minute, then remove from the heat and scrape into a bowl. Put the skillet back on the heat. Add the tomatoes and sauté them for 1 to 2 minutes over medium heat, just until they start to soften. Stir in the vinegar, cook for a few more seconds, then transfer to the bowl with the onions. Preheat the oven to 400 degrees. Using a potato masher, mash the potato flesh with the sour cream, leaving it a little on the chunky side. Add the Parmesan cheese, and then fold in the reserved tomato mixture. Salt and pepper the stuffing to taste, then pack it into the reserved skins, dividing it equally. Bake the tomatoes for about 25 to 30 minutes, until heated through. Serve hot. Serves 6.
All Recipes courtesy of Floridatomatoes.org
A Vidalia onion is a sweet onion of certain varieties. The onions were first grown near Vidalia, Georgia, in the early 1930s. It is an unusually sweet variety of onion, due to the low amount of sulfur in the soil in which the onions are grown. Georgia’s state legislature passed the “Vidalia Onion Act of 1986” which authorized a trademark for “Vidalia Onions” and limits the production area to Georgia or any subset as defined by the state’s Commissioner of Agriculture. The Vidalia onion was named Georgia’s official state vegetable in 1990. Here are some interesting recipes using Vidalia onions.
Oven-Baked Spicy Vidalia Onion Rings
Ingredients:
1/2 cup Self-Rising Cornmeal Mix
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
3 large Vidalia Onions sliced into 1/4 inch rings
1/4 cup milk
2 to 3 tablespoons butter, melted, or non-stick cooking spray Salt and pepper to taste
Method: Preheat oven to 450 degrees. Grease baking sheet with spray. Combine meal, pepper, and paprika in a large zip lock plastic bag. Dip Vidalia onion slices in milk and place in the plastic bag with mixture. Seal and shake until well-coated. Place in a single layer on the pan. Drizzle with melted butter or spray with non-stick cooking spray. Bake for 10 minutes. Remove from oven and turn slices over with spatula. Return to the oven and bake for 10 to 15 minutes more or until browned and crisp. Drain on paper towels. Add salt and pepper to taste. Serve hot.
Grilled Vidalia Onion and Pepper Pasta
Ingredients:
2 Vidalia Onions
2 red bell peppers, cored and seeded
2 Tbsp. olive oil
2 cloves garlic, minced
1/4 tsp. crushed red pepper
1/2 cup each: dry white wine and vegetarian broth
3/4 cup whipping cream
1/2 lb. dry spinach fettuccine
1/3 cup chopped fresh Italian parsley
Instructions: Cut Vidalia onions and peppers lengthwise into quarters, grill or roast until well charred. Place peppers in a paper bag until cooled; remove core, seeds and skin. Slice Vidalia onions and peppers into strips; set aside. In large skillet, heat oil; sauté garlic and crushed red pepper until fragrant. Stir in wine, broth and cream. Bring to a boil; reduce heat and simmer 2 to 3 minutes. Meanwhile cook fettuccine according to package directions. Stir parsley, Vidalia onions and peppers into sauce; toss with cooked, drained fettuccine.
Green Beans with Vidalia Onions & Tomato
Ingredients:
4 lbs. green beans, cut into 1/2-inch pieces cup vegetable oil
1 large Vidalia onion, finely chopped (2-1/2 cups)
4 Serrano (mild to medium green chilies), seeded and finely chopped
4 teaspoons cumin seeds
2-1/2 tablespoons ground coriander
1-1/2 teaspoons cayenne pepper
6 medium tomatoes - peeled, seeded, and chopped
1-1/2 teaspoons salt
1/4 cup cilantro leaves
Method: Bring a large pot of lightly salted water to a boil. Add the beans and cook until crisp-tender, about six minutes. Drain well. Heat the vegetable oil in a large saucepan. Add the Vidalia onion, chilies and cumin seeds and cook over high heat, stirring frequently, until onion is softened and browned, about eight minutes. Add the coriander and cayenne and cook, stirring, until fragrant, about two minutes. Add the tomatoes and cook, stirring, until most of the liquid has evaporated, about five minutes. Add the beans and the salt and cook, stirring, until heated through. Cover and cook over moderate heat, stirring frequently, until the beans are crisp-tender, about 10 minutes. Stir in the cilantro and transfer the beans to a large deep platter. Serve the green beans warm or at room temperature. The beans can be refrigerated for up to two days; add the cilantro just before serving.
Sweet Potato Hash Browns with Vidalia Onions & Georgia Pecans
Ingredients:
2 teaspoons light olive oil or canola oil
1 cup chopped Vidalia onions
1/2 teaspoon dried thyme leaves
1/2 cup chopped Georgia pecans
2 tablespoons butter
3 cups peeled and cubed (1/2-inch pieces) sweet potato
1 tablespoon light or dark brown sugar
1/2 teaspoon salt
Method: In a large skillet, heat oil over medium heat. Add Vidalia onion and thyme; cook, stirring occasionally, until onion is very tender and translucent—about seven minutes. Transfer onions to a plate and set aside. Add pecans to skillet and toast, stirring occasionally, until fragrant and crisp—about four minutes. Remove pecans to plate with onions. Melt butter in skillet. Add sweet potato, brown sugar, and salt, mixing well. Cover and cook, stirring occasionally, until sweet potato is almost tender—about eight minutes. Remove cover, increase heat to high and cook 2-3 minutes, without stirring, to brown and caramelize the underside of sweet potato pieces. When browned, add the reserved onion and pecan mixture. Cook, stirring, just to heat through and serve.
Roasted Vidalia Onion Soup
Ingredients:
3 large Vidalia onions, peeled and cut in wedges
3 tablespoons vegetable oil
1 teaspoon minced garlic
2 cans (13-3/4 ounces each) vegetarian broth
1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves, crushed
1 bay leaf
1/8 teaspoon ground red pepper
2 tablespoons chopped chives
Method: Preheat oven to 425F. Place a 13 × 9 × 2-inch baking pan in oven for five minutes. Add Vidalia onions; sprinkle with oil, stirring to coat. Bake uncovered, until onions are very tender and golden, stirring twice, about 50 minutes. Stir in garlic; bake until garlic softens slightly, about two minutes. Add broth, thyme, bay leaf and red pepper; stir to combine. Cover tightly with foil; bake 20 minutes to blend flavors. Remove foil and bay leaf; cool slightly. Place half in the bowl of a food processor or in a container of an electric blender; process until onions are coarsely pureed; repeat with remaining mixture. Serve hot, garnished with chives.
Recipes courtesy of vidaliaonion.org
fiber and potassium. Below are some select recipes.
Sweet Potato Country Soup
Ingredients:
1/4 cup olive oil
4 cups chopped onion
1/4 cup minced garlic
4 cups sweet potatoes, washed and cubed
2 quarts vegetarian broth
2 bay leaves
4 teaspoons paprika
2 teaspoons ground turmeric
2 tablespoons dried basil leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
2 cups peeled and chopped tomatoes
1 1/2 cups chopped sweet green peppers
4 cups cooked or canned garbanzo beans
2 1/2 tablespoons light soy sauce
1/4 cup fresh lemon juice
3 cups grated Parmesan cheese; for garnish
Method: In a large saucepot, heat oil; sauté onion and garlic for five minutes. Add celery, sweet potatoes, broth and spices. Bring to boil; cover and simmer 15 minutes. Stir in tomatoes, green pepper and garbanzo beans; simmer 15 minutes longer. Use a food processor or blender and process until smooth (do in small batches if necessary). Stir in soy sauce and lemon juice; heat through. Ladle one cup into each individual soup bowl and sprinkle with 1/4 cup Parmesan cheese.
Sweet Potato Buttermilk Cornbread
Ingredients:
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup butter
1 egg
1 cup buttermilk
1 1/2 cup peeled and grated sweet potatoes
Method: Preheat oven to 425 degrees F. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour sweet potato mixture into flour
mixture, stirring just until blended. Pour batter into greased 9 x 9 x 2-inch baking dish. Bake 20 minutes or until center springs bake when lightly pressed with fingertip. Cool in pan on wire rack. Cut into squares and serve. Makes 12 servings.
Garlic Mashed Sweet Potatoes
Ingredients:
2 lbs. fresh sweet potatoes quartered
2 cloves garlic, finely chopped
6 tbsp. butter, divided
1/2 cup sour cream
1 tsp. salt
1 to 2 tbsp. chopped cilantro
Method: Cook unpeeled sweet potatoes, covered, in boiling salted water, 20 to 30 minutes or until tender. Meanwhile, sauté garlic in one tablespoon butter for two minutes. When potatoes are fully cooked, drain thoroughly. Peel and dice and return to pan. Add sautéed garlic, remaining butter, sour cream and salt. Mash thoroughly. Fold in cilantro. Transfer to serving bowl and garnish with additional cilantro, if desired. Makes 4 to 6 servings.
Sweet Potato Pie
Ingredients:
2 1/4 cup cooked, mashed sweet potatoes
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup packaged French vanilla instant pudding
3/4 cup evaporated milk
2 large eggs, room temperature
6 tbsp. butter or margarine, softened
1 tsp. ground cinnamon
1 1/2 tbsp. vanilla extract
1 9-inch unbaked pie shell
Method: In a large bowl combine all ingredients and beat at medium speed until well blended. Spread evenly into unbaked pie shell. Bake at 450 degrees F. for 10 minutes. Reduce temperature to 350 degrees F. and bake for 4 minutes longer or until set. Cool on wire rack. If desired, garnish with whipped cream, raspberries and mint leaves. Makes 8 servings.
Thai Sweet Potato Salad
Ingredients:
2/3 cup lemon juice
2 tbsp. ground coriander
2 tsp. red pepper flakes
3/4 tsp. ground white pepper
1 1/3 cup vegetable oil
8 lbs. sweet potatoes
1 qt. diced sweet green pepper
1 tbsp. salt
2 c. chopped onion
2 2/3 cup roasted, salted peanuts coarsely chopped
1 1/3 cup chopped cilantro
Method: For dressing: Combine lemon juice, coriander, pepper flakes, salt and ground pepper. Beat in oil. Store in refrigerator. Cook sweet potatoes in salted, boiling water just until tender (20 to 30 minutes). Do not overcook. Cool; peel and cut into 3/4-inch cubes. Combine diced potatoes, green pepper, onion, peanuts and cilantro. Gently toss with reserved dressing. Chill. To serve: Spoon 1 cup salad onto individual lettuce-lined plate.
- Recipes courtesy of the United States Sweet Potato Council.
Tzatziki Sauce
This Greek sauce is perfect for salads or sandwiches.
Ingredients:
2 (8 ounce) containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
Salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
Method: In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Red Pepper Coulis
A coulis is a puréed sauce. Try this coulis with soup, pasta, or tortilla chips.
Ingredients:
¼ c roasted red bell pepper, chopped
1 t olive oil
1 t red wine vinegar or balsamic vinegar
¼ t sugar
Salt
Pepper
Hot sauce (optional)
Method: Place all ingredients in the blender or food processor and purée until completely combined and smooth. Transfer to a bowl and let sit for an hour or so, to give the flavors a chance to mingle.
Alfredo Sauce
Ingredients:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Method: Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
East African Piri Piri Sauce
Can be used as a dip for vegetables, or pita bread.
Ingredients:
8 large red chilies, with seeds removed
4 cloves garlic
2 teaspoons paprika
1 teaspoon ground black pepper
1/3 cup lemon juice
Olive oil
Method: Put all ingredients in a food processor or blender and blend until smooth. Add as much olive oil as you need to get the consistency of a thick sauce.
Creole Sauce
Server over steamed rice or veggies
Ingredients:
One large can of tomato paste
1/4 cup chopped green pepper
1/2 cup chopped onion
2 stalks celery, nicely chopped
1 clove minced garlic
2 tbsp. butter
1 tsp. chili powder
1/2 tsp. sugar
1 bay leaf
Salt and pepper
Method: Sauté green peppers, onions, celery and garlic in butter. Add tomatoes & seasonings. Simmer 40 min., stirring often.
Asian Peanut Dipping Sauce
Ingredients:
1/3 cup smooth peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water
Salt and black pepper to taste
Method: In a blender puree together peanut butter, garlic, lime juice, soy sauce, sugar, cayenne, water, salt and pepper until mixture is smooth. Transfer sauce to a serving bowl. Makes about 1 cup.
Spicy Ratatouille Sauce
Serve over pasta.
Ingredients:
1 eggplant cubed
1 green pepper diced
1 red pepper diced
2 zucchini sliced
1 large yellow onion chopped
1 28 oz can of stewed and diced tomatoes
3 dried red chili peppers
1 bay leaf
2 tsp. Basil
1 tsp. Oregano
1 tsp. Rosemary
1 tsp. Marjoram
Salt and pepper to taste salt & pepper
1 tbsp. Balsamic vinaigrette
Olive oil
Method: In a large saucepan, heat the oil. Sauté the chili peppers, bay leaf, garlic and onion until the onion is golden. Add the eggplant and the juice only from the can of tomatoes. Add a splash of vinegar. Add the basil, oregano, rosemary and marjoram. Bring to a boil, then cover, lower the heat and let simmer for 10 min. and add the peppers. Cover and simmer for 10 minutes. Add the zucchini. Cover and simmer for ten minutes. Salt and pepper to taste. Remove the chili peppers and the bay leaf and serve over pasta. Serves four.
Hot and Sour Soup
Ingredients:
One liter water and vegetable stock
4 tbsp light soy sauce
1/2 box mushrooms, chopped or thinly sliced
1 tsp hot sauce
1 pkg Ramen noodles
2 tbsp white vinegar
2 tsp cornstarch, mixed with water to thicken soup
1 egg, whisked
4 spring or green onions, chopped
Handful bean sprouts
1 cup cubed tofu
Method: In a five quart pot with water add soy sauce, mushrooms, hot sauce, vinegar, Ramen noodles and bean sprouts, then bring it to a boil. Add tofu and the cornstarch mixture. Add the egg when soup is boiling, mixing in slowly, but do not whisk. Remove from heat and add spring onions. Serve hot with fried noodles. Serves about six.
Roasted Red Pepper Soup
Ingredients:
5 red bell peppers
1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
6 cups vegetarian broth
1/2 teaspoon each salt and pepper or to taste
1 teaspoons dried thyme
1/2 teaspoon Tabasco sauce
3 ounces cream cheese, softened
Method: Line a baking sheet with foil, spray with non-stick cooking spray and turn oven on to broil. Cut peppers in half and remove seeds and membranes, lay skin side up on foil and broil until charred. Remove to a plastic bag and twist to seal. Let steam for 15 minutes, then peel and chop. Meanwhile in large pot heat oil, onion and garlic over medium heat. In a blender puree peppers, onion mixture and broth in two batches. Return to pot. Heat on medium until starting to bubble and then add remaining ingredients and heat through until cream cheese is melted. To serve ladle into warmed bowls. Serves six.
Butternut Squash Soup
Ingredients:
1 potato peeled & chopped
1 butternut squash, peeled, seeded & chopped
3 carrots chopped & peeled
2 celery stalks chopped
1 onion chopped
2 tbsp. butter
2 garlic cloves minced
3 cans (14.5 oz each) veggie broth
3 tbs. honey
3/4 tsp. dried thyme leaves
Salt & pepper to taste
Method: In a pot cook garlic and onions in two of butter (about five min). Stir in carrots and celery. Cook and stir about five minutes or until just tender. Stir in potato, squash, broth, honey and thyme. Bring mix to boil, then reduce and simmer covered 30-45 minutes until vegetables are tender. Remove from heat and cool slightly. Put in blender, food processor or use a hand blender and process until smooth. Season to taste with salt and pepper, then reheat. Garnish with a dollop of sour cream and chopped fresh chives or fresh thyme. Serves six.
Italian Cabbage Soup
Ingredients:
1 carton vegetable broth
1 can Italian style stewed tomatoes
1/4 head cabbage, chopped
2 carrots, peeled and sliced 1/2 inch
1 small onion, chopped
2 cloves garlic, chopped
1 tsp salt
1 tsp pepper
1 can cannelloni beans drained and rinsed, optional
Method: Add broth and stewed tomatoes to a large pot. Add onions, garlic, carrot, cabbage, salt, pepper and beans. Simmer 1 1/2 hours on low heat. Serves four.
Cheese and Onion Soup
Ingredients:
4 tablespoons butter or margarine
6 cups sliced onions
2 tablespoons all-purpose flour
6 cups veggie broth
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Method: Melt butter in a heavy pot; sauté onions over medium-low heat until light brown, stirring occasionally (about 10 minutes). Sprinkle flour over onions. Stir in broth, vinegar, salt, and pepper. Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes. Ladle soup into serving bowls and some crusty French bread on the side. Serves six.
Ingredients:
3 Tablespoons vegetable oil
4 cloves garlic, finely chopped
1 large hot pepper, finely chopped
2 cups sliced mushrooms
1 large onion, finely chopped
3 cups cooked rice
2 cups green beans, broken into inch-long pieces
1 large sweet red pepper, finely chopped
2 Tablespoons soy sauce
4 Tablespoons chopped basil leaves
Method:
In a heavy frying pan, heat the oil until sizzling and stir-fry garlic and hot peppers over medium-high heat until the garlic turns golden brown. Add the mushrooms and onions and stir-fry for 2 minutes. Add cooked rice and stir-fry a bit more. Add green beans, sweet peppers, and soy sauce and stir-fry for 2 min. Stir in basil leaves and serve immediately. Serves 6.
Spicy Cabbage Rolls
Ingredients:
2 cups diced tomatoes
1/2 cup diced onions
1/2 cup chopped mushrooms
1 cup shredded carrots
1 tablespoon olive oil
1 teaspoon lemon juice
1 head of cabbage
1 1/2 tablespoons your favorite spicy seasoning blend
1/4 cup water
Method: Preheat oven to 350°. In a large bowl, mix together all the vegetables except cabbage. Add the seasoning blend, oil and lemon juice. Carefully remove leaves from cabbage head. Spoon approximately one tablespoon mix onto each leaf. Roll each leaf and fold in sides. Lay folded side down in 2-quart casserole dish. Repeat until pan is full, reserving 1/3 of the vegetable mix. Spread leftover vegetable mix over tops of rolls, and add water to the bottom of the pan. Cover with foil and bake 40 minutes, until cabbage is tender.
Tunisian Potato Omelet
Ingredients:
Spicy Tomato Sauce -
1 tablespoon vegetable oil or olive oil
4 garlic cloves, minced
1/2 to 1 teaspoon red pepper flakes
1/4 teaspoon salt
1 teaspoon ground caraway
1 teaspoon ground coriander
1 15 ounce can of diced tomatoes
Potato Omelet -
2 tablespoons olive oil
1 1/2 cups diced onions
1 teaspoon salt
2 teaspoons ground caraway
2 teaspoons ground coriander
2 cups diced potatoes
6 eggs
1/2 cup grated Parmesan cheese
Method: First the spicy tomato sauce: Warm the oil in a small saucepan. Sizzle the garlic in the oil for a few seconds. Add the pepper flakes, salt, caraway, and coriander and cook briefly, about 30 seconds. Add the tomatoes and bring to a simmer. Simmer on low heat, stirring occasionally, while you prepare the omelet. For the omelet: Warm the oil in a large well-seasoned or nonstick skillet, add the onions, and cook on medium-high heat for about 3 minutes, until they soften and begin to turn translucent. Stir in the salt, caraway, coriander, and potatoes and cook for about a minute. Add 1/4 cup of water, cover, and cook on medium-low heat until the potatoes are tender, 10 to 15 minutes. Stir often and check for sticking; add more water if necessary. While the potatoes cook, in a bowl, beat the eggs with 2 tablespoons of water. When the potatoes are tender, pour the eggs over them and cook on medium-low heat. When the eggs begin to set, lift the cooked edges while you tilt the pan so the uncooked egg slips under, onto the hot skillet. Sprinkle on cheese, cover, and cook on low heat until the eggs are set and the cheese is melted. Divide the omelet into quarters. Serve topped with the spicy tomato sauce.
- Recipe courtesy of the Moosewood Collective
Fontina Polenta & Wild Mushrooms
Ingredients:
4 cups water
1/2 teaspoon salt
1 cup yellow cornmeal
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 pound fresh wild mushrooms such as shiitake, crimini, or portabella, thinly sliced
2 cups vegetable stock
1/4 teaspoon salt and black pepper
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/4 cup finely chopped fresh parsley
3 ounces Fontina cheese, diced
1/4 cup milk
1/4 cup freshly grated Parmesan cheese
Method: Combine the water and salt in a saucepan that and bring to a boil. Add the cornmeal in a steady stream, stirring constantly. Continue to stir until the mixture starts to thicken, about two minutes. Reduce the heat to low and cook, covered, for one hour, stirring every 15 minutes. Heat the oil in a large, nonstick skillet over medium heat. Add the garlic and cook until lightly toasted, 3 min. Add the mushrooms and cook, stirring frequently, until tender, about 5 min. Add the stock, salt, pepper, thyme, and rosemary and cook until the liquid is reduced by half, about 10 min. Stir in the parsley and set aside. Remove the cooked polenta from the heat and stir in the Fontina cheese and milk. Continue stirring until the cheese is melted. Spoon one cup of the polenta into each of four bowls and top each serving with 1/2 cup of the sauce. Sprinkle 1 tablespoon of the Parmesan cheese over each one.
Nothing tastes more refreshing than the sweet tang of fresh citrus. And now you can enjoy the seedless pleasures of navel oranges - fresh from Chile, where their winter harvest is in full swing.
One juicy segment after another - that’s one of the best ways to enjoy easily peeled navel oranges. Keep a bowlful of wedges front and center in the fridge for healthy refreshing snacks, or cut into segments for fruit plates or garnishes.
Think oranges are too much trouble? Think again. For painless peeling trim slices from the top and bottom. Place one end down on a cutting board. Cut or peel strips from top to bottom, removing the white pith. Separate segments by pulling or cutting between surrounding membranes and enjoy.
Fresh navel oranges are terrific in healthful salads, but also think of them in cold soups and fruity drinks. Who wouldn’t love a sprightly Chilean Navel Orange and Radish Salad with Citrus-Dijon dressing? Another day, dip into Chilean Navel Orange and Tomato Gazpacho, a delightfully different twist on a beloved cold soup. Or, how about a smoothie made by whirling in a blender a combo of navel segments, vanilla yogurt and mango sorbet?
Other navel orange inspirations include:
• Skewer orange pieces with pork or chicken cubes. Brush with teriyaki sauce or another marinade.
• Sprinkle thick, peeled orange slices with ground ginger. Grill until lightly caramelized.
• Use as a bed for fish or cut up and add to salads.
• Add navel orange segments, zest and toasted almonds to a couscous or mixed grain salad.
• Cut orange segments into halves for chicken salad dressed with a tangy yogurt-dill dressing. Serve in a Boston lettuce cup or on a sandwich.
• For a refreshing salsa, coarsely chop orange or Clementine segments, cucumber and red onion. Season with chipotle pepper, cilantro and lime juice.
• Send your salad in a Mediterranean direction with sliced oranges, sweet onions, oil-cured olives and a pesto dressing.
Quick Sips
• Make an ultra-easy sorbet with a food processor by pureeing frozen Chilean navel orange or grapefruit segments with a little confectioners’ sugar.
• For a nutritious smoothie, give frozen grapefruit, navel or Clementine segments, banana and cranberry juice a whirl in your blender.
Ingredients:
3 Chilean navel oranges, peeled
4 cups mixed baby greens (about 5 ounces)
1 small green apple, cut into matchsticks (about 1-1/2 cups)
3/4 cup thinly sliced radishes (about 4 radishes)
2 tablespoons thinly sliced scallion (green onion)
1 tablespoon rice vinegar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon honey
1/8 teaspoon salt
Pinch of ground black pepper
Ingredients:
3 Chilean navel oranges
3 plum tomatoes
1/2 cup chopped red bell pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons thinly sliced scallion (green onion)
Simple and tasty potato recipes
Roasted New Potatoes with Onions and Truffle Oil
Ingredients:
1 pound small, new potatoes, scrubbed, quartered
1 large yellow onion, peeled, thinly sliced
3 Tbsp olive oil
Salt and freshly ground black pepper
Several shakes of white truffle oil, about 1/2 tsp.
Method: Preheat oven to 400°F. Put onions and potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the potatoes out so they are in a single layer in the pan. Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through. place potatoes and onions in a serving dish. Sprinkle with truffle oil and toss to coat. Serves 4.
Turnip and Potato Patties
Ingredients:
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Peanut or canola oil
Salt and pepper
Method: In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil. Makes six patties.
Onion Potato Gratin
Ingredients:
1 1/2 lbs. potatoes, peeled, cut into 1/4 inch slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream
Method: Preheat oven to 400°F. Combine potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well. Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese. Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes. Serves 4.
Oven-fried Potato Chips
Ingredients:
4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
1/2 stick (1/4 cup) of butter, melted
Coarse salt to taste
Method: Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans. Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt. Serves 4.
New Potatoes with Cheese and Tomatoes
Ingredients:
8 to 12 small red-skinned new potatoes
2 Tbsp butter
1 med yellow onion, finely chopped
4 large green onions, cut in 1-inch lengths
2 large fresh tomatoes, peeled and chopped
1/2 cup whipping cream
1 Tbsp finely chopped fresh cilantro leaves
1/2 teaspoon oregano leaves
1/2 teaspoon ground cumin
Salt and pepper
1 cup shredded mozzarella cheese
Method: Scrub the potatoes; do not peel. Place the potatoes in a large pan, cover with water and boil, covered, until tender when pierced, about 20 minutes. Drain and place in a serving container. Keep warm. Melt butter in a frying pan over medium heat. Add chopped onion and green onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the cream, cilantro, oregano, cumin, and salt and pepper to taste. While stirring, slowly add the cheese and cook until the cheese is melted. Serve at once. Spoon the sauce over the potatoes. Serves 4 to 6.
Recipes courtesy http://www.elise.com/recipes/
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