Tag: onion

Salads

Peach and Feta Corn Salad

cathysmahaLeave a comment

Peach and Feta Corn Salad is summer in a bowl. The salad was delicious freshly made but the leftovers the next day were even better. I thought the peaches and avocado would turn brown, but they didn’t. I would definitely let the salad sit for at least an hour before serving to let the flavors mellow. Definitely a repeat recipe for the summer!

Peach and Feta Corn Salad

INGREDIENTS:
  • 3 ears of corn
  • 2 large peaches, diced
  • 2 Persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1 small shallot, minced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 4 oz feta cheese, crumbled
  • 1 tbsp olive oil (for the corn)
  • Dressing:
    • Juice of 1 lime
    • Juice of 1/2 lemon
    • 1/4 tsp ground cumin
    • 1/4 cup olive oil
    • Salt and pepper, to taste
DIRECTIONS:
  1. Shuck the corn and brush with olive oil. Season with salt and pepper.
  2. Heat a large skillet over medium-high. Sear the corn, turning every few minutes, until lightly charred on all sides (about 10–12 minutes total).
  3. Let cool slightly, then slice the kernels off the cob. (Fork-Lore: I simply used cooked sweet corn off the cob and did not char the corn)
  4. In a large bowl, combine the corn, peaches, cucumbers, red bell pepper, shallot, green onions, cilantro, avocado, and feta. (For best texture, dice ingredients into small, uniform pieces.)
  5. In a separate bowl or jar, whisk together all dressing ingredients. Pour over the salad and toss gently to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to an hour to allow the flavors to develop and enjoy!

Recipe from Poosh

Soups and Stews · Vegan · Vegetables · Vegetarian

Slow Cooker Sweet Potato Coconut Curry Soup

cathysmahaLeave a comment

Sweet Potato Coconut Curry Soup is high in protein and fiber. It is simple to make and good for a meal on a cold winter’s day. Not everyone loves a vegan recipe like this but it good for a change. I used 1/2 of the recommended curry powder and found it to be just right for my taste. For those that are photo critics, I know the photo looks like butterscotch pudding or…something worse. I never, ever said I was a great food photographer. I’m just logging recipes for myself and my family!

Slow Cooker Sweet Potato Coconut Curry Soup

INGREDIENTS:
  • 2 15 ounce cans light coconut milk
  • 3 garlic cloves – minced
  • 1 medium yellow onion – chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 medium sweet potatoes – peeled and diced
  • 1 red bell pepper – seeded and diced
  • 2 tablespoons curry powder (I used 1 tablespoon)
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
DIRECTIONS:
  1. Put all ingredients in slow cooker. Cook 6-8 hours on low or 3-4 hours on high.
  2. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.
  3. Serve as a soup or serve over quinoa, brown rice, etc. for a meal.

Recipe from VeggieChick

Salads · Vegan · Vegetables · Vegetarian

Marinated Vegetable Salad

cathysmahaLeave a comment

Marinated Vegetable Salad to the rescue when I needed to use fresh vegetables from the frig. I substituted celery for cucumber and liked the crunchiness it added. It’s a flavorful salad but I sprinkled with crumbled feta (second photo) and enjoyed the addition.

Marinated Vegetable Salad

INGREDIENTS:
  • 2 cups cauliflower florets
  • 2 cups cherry or grape tomatoes, ~10oz
  • 2 cups chopped carrots, ~4 medium carrots
  • 1 cucumber, seeded then chopped (I used celery)
  • 1 bell pepper, any color, seeded then chopped
  • For the Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/2 cup red wine vinegar
    • 2 Tablespoons minced shallots (I used green onions)
    • 4 teaspoons Dijon mustard
    • 2 teaspoons Italian seasoning
    • 2 cloves garlic, pressed or minced
    • salt and pepper
  • Optional Topping: I sprinkled the salad with crumbled feta cheese
DIRECTIONS:
  1. Add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart for your tastes.)
  2. Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

Recipe from IowaGirlEats

Soups and Stews · Vegetarian

Sengalese Soup

cathysmahaLeave a comment

Sengalese Soup by IowaGirlEats sounded so delicious and easy, and indeed it was! I didn’t have anything ready for lunch but I had all of the ingredients for this soup. It only took about 30 minutes start to finish. It is SO flavorful and a healthy, vegetarian dish. For those that need more protein, shredded chicken would be a nice addition.

Sengalese Soup

INGREDIENTS:
  • 2 Tablespoons extra virgin olive oil
  • 1 large shallot or small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 jalapeños (or 1 for a mild soup,) seeded and minced
  • salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1 medium-sized sweet potato, peeled and diced small
  • 4 cups (32oz) gluten-free chicken or vegetable broth
  • 15oz can chickpeas, drained and rinsed
  • 14oz can lite coconut milk
  • 1 cup crushed tomatoes
  • 1 teaspoon curry powder
  • 3 Tablespoons peanut butter
  • juice of 1/2 lime
  • cooked white rice
  • chopped fresh cilantro
DIRECTIONS:
  1. Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
  2. Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
  3. Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.

Recipe from IowaGirlEats

Asian Dishes · Salads

Special Rice Noodles

cathysmaha1 Comment

The official name of this dish is ‘My Brother’s Special Rice Noodles’, but since this wasn’t from MY brother I felt weird saying that. Ha! This is such a refreshing salad and I love the combination of flavors. I’m a big an of cilantro (and it doesn’t taste like soap to me) so I add a handful to the salad. You could easily add a protein to the salad, if you desire.

Special Rice Noodles

INGREDIENTS:
  • For the Noodles:
    • 1 tbsp. Avocado Oil
    • 3 cloves garlic, minced
    • 1/2 large yellow onion, sliced in strips
    • 6 small shitake mushrooms, sliced
    • 8 oz. pad Thai rice noodles
    • 1 cup red cabbage, sliced in thin strips
    • 1 cup cucumber, sliced in thin strips
    • 3 scallions, sliced
    • 2 tbsp. peanuts, chopped
    • fresh cilantro leaves for serving or in salad (optional)
    • sliced Fresno chili for serving (optional)
    • salt & pepper
  • For the Sauce:
    • 1 lime, juiced
    • 1 tbsp. white vinegar
    • 1 tbsp. Tamari or soy sauce
    • 1 tbsp. chili garlic sauce
    • 2 tbsp. sesame oil
    • 1 tbsp. maple syrup (I used agave)
DIRECTIONS:
  1. Bring a pot of salted water to boil for the noodles.
  2. Mix together the ingredients for the sauce and set aside.
  3. In a large pan over medium heat, sauté the garlic and onions in 1 tbsp. avocado oil with a sprinkle of salt and pepper until onions are mostly tender (3-4 minutes) then add the mushrooms and sauté until tender (3-4 minutes).
  4. Boil noodles according to package directions, then add to the pan with the veggies; mix together, then turn off the heat and mix in the cabbage, cucumber, scallions, peanuts and sauce.
  5. Garnish with cilantro and red Fresno chili slices and enjoy!

Recipe of My brother’s special noodles from MaxisKitchen

Czech Heritage and Dishes · Soups and Stews

Kapustnica: Slovak Christmas Sauerkraut Mushroom Soup

cathysmaha2 Comments

My Father’s ancestral roots are Czech and Slovak. I’ve always been interested in the ethnic foods of these regions and love trying the foods that they may have eaten. Kapustnica mean Sauerkraut Soup and is often served on Christmas Eve as well as throughout the winter months. Imagine the ingredients of these foods were preserved for use during the winter months. The soup is smoky and a bit sour due to the sauerkraut. The broth is delicious. Serve the soup with a nice crusty bread to complete the meal.

While this is a traditional Christmas soup, I prefer this soup in the cold, dark days of January.

Kapustnica: Slovak Christmas Sauerkraut Mushroom Soup

INGREDIENTS:
  • 1 to 1.5 lbs. Sauerkraut (Frank’s refrigerated is recommended)
  • 1 tsp. caraway seed
  • 1 bay leaf
  • 2-3 links of smoked sausage
  • 3 quarts water
  • 1 oz. dried mushrooms (porcini recommended)
  • pasta (I cooked 1 cup of dried Kluski noodles)
  • Roux:
    • 3 tablespoons oil
    • 1 small chopped onion
    • 1 clove minced garlic
    • 3 tablespoons flour
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • Paprika to taste
    • 1 cup water
DIRECTIONS:
  1. Add three quarts of water to a large pot. Add sauerkraut, caraway seed, and bay leaf. Bring to a boil.
  2. Soak mushrooms in cold water for 15 minutes. Drain and discard liquid. Add to soup.
  3. Using a fork, poke many holes in the smoked sausages. Add to soup.
  4. Simmer soup for 1-2 hours.
  5. Prepare the roux: Add oil to pan. Add onions and cook until translucent. Add garlic and cook for an additional 1 minute. Add flour and stir until mixture is light brown. Add salt, pepper, paprika and ____. Stir to combine. Add 1 cup water. Whisk and cook until mixture thickens. Add to soup. Continue simmering soup.
  6. Remove smoke sausage from soup and slice into pieces. Add back to soup.
  7. Remove bay leaf.
  8. Cook pasta separately. When cooked, add to soup.

Recipe from YouTube

or

https://tasteisyours.com/slovak-sauerkraut-soup-kapustnica/

Kapustnica ( Slovakian Christmas Stew )

https://cookpad.com/uk/recipes/274784-kapustnica-slovakian-sauerkraut-sausage-soup

Fish

Honey Mustard Salmon Bake

cathysmahaLeave a comment

The Honey Mustand Salmon is so delicious and will remain a favorite recipe with or without the vegetables. I had several vegetables on hand, including leftover roasted brussel sprouts, that I used in this recipe. I like roasted radishes, but if that is not your thing, you could easily replace with sweet potatoes, carrots, green beans, etc. A one pan meal is always a great way to prepare a meal. Enjoy!

Honey Mustard Salmon Bake

INGREDIENTS:
  • Salmon:
    • 1 tsp. mustard
    • 2 heaped tsp. Wholegrain mustard
    • 1 1/2 tsbp. honey
    • 3 minced garlic cloves
    • 1/2 tsp paprika
    • 1/4 tsp chili flakes
    • 1 pound salmon
  • Vegetables:
    • 1 pound new potatoes, halved or cubed potates
    • 1 red onion, sliced thin
    • bunch of radishes, halved
    • 2 tbsp. olive oil
    • a big pinch of: salt, pepper, thyme, oregano, ground coriander and ground cumin
    • 8 oz. brussel sprouts, halved or sliced thinly
    • 3 spring onions, halved and cut into pieces
    • Lemon & dill to serve
DIRECTIONS:
  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. Mix together mustards, honey, garlic, paprika and chili flakes. Brush over flesh side of salmon and set aside.
  3. Combine potatoes, radishes and red onion. Add olive oil, salt, pepper, thyme, oregano, ground coriander and ground cumin. Stir to coat
  4. Add potatoes, radishes and red onion to baking sheet and baked for 25 minutes.
  5. Meanwhile, combine brussel sprouts, spring onion and squeeze over juice of one lemon. Add sprout misture to potato mixture and stir. 
  6. Make a well in the center of the baking sheet and lay the salmon down with a slice of lemon.
  7. Bake for another 12-15 minutes depending on how you like your salmon. Serve with fresh dill.

Recipe from Mediterranean.diet.plan

Salads

Peach & Roasted Beet Salad

cathysmahaLeave a comment

Fall is just around the corner and peaches are about gone. This recipe was the perfect addition to a late summer meal outdoors. While this salad is best when it is fresh, the leftovers are quite tasty! I served the salad on a few leaves of mixed greens.

Peach and Roasted Beet Salad

INGREDIENTS:
  • 4 beets, peeled and cut into wedges or sliced (I used lovebeets already roasted from the grocery store)
  • 2 medium-sized peaches, peeled and cut into wedges or sliced
  • 1 shallot or 1/2 small onion, finely chopped (I used red onion)
  • about 1/4 cup sweet bell pepper, finely chopped
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • salt and pepper to taste
  • handful of fresh basil leaves, chopped
DIRECTIONS:
  1. If roasting fresh beets: Preheat oven to 375 degrees. Wash each beet and remove any long strands. Wrap individually in foil and place on an oven-safe tray. Roast approximately 30-40 minutes (depending on the size of the beets). Remove from oven, unwrap the foil, and let cool completely. Once cool enough to handle, peel the skins off (they should slip off easily). Cut into quarter or eighth wedges (or slice).
  2. In a large bowl, toss the onion and pepper with olive oil, lemon juice, salt and pepper to taste. Carefully cut peaches into wedges and discard the pits. Gently ross in the beet and peach wedges, and add the basil leaves for garnish just before serving.

Recipe originally from grantfarms.com but recipe has been removed.

Appetizers · Mexican Dishes · Salads

Cowboy Caviar

cathysmahaLeave a comment

Cowboy Caviar is an old recipe that was created by Helen Corbitt, famed 1950s Neiman Marcus food director, it was first served as “pickled black-eyed peas” on New Year’s Eve at the Houston Country Club. Soon after, it was dubbed “Texas caviar.” I found this tidbit of history interesting. Cowboy Caviar is great served as an appetizer with tortilla chips. My favorite is to serve it with a cheese, or chicken and cheese, quesadilla. It is also a great topper for any green salad. The recipe made quite a bit and I wondered how I would get through it…never fear…I shared it at a party and leftovers with my daughter, who is now a big fan!

Cowboy Caviar

INGREDIENTS:
  • 3 Roma tomatoes seeds removed, diced
  • 2 ripe avocados diced
  • ⅓ cup red onion diced
  • 15 oz black beans rinsed and drained
  • 15 oz black eyed peas rinsed and drained
  • 1 ½ cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly) (Note: Forklore used fresh cooked sweet corn and it was amazing!)
  • 1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
  • 1 jalapeno pepper seeds removed, diced into very small pieces (or substitute for pepper flakes if you don’t have a jalapeno)
  • ⅓ cup Cilantro finely chopped
DRESSING:
  • ⅓ cup olive oil
  • 2 tablespoons lime juice fresh preferred
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • Tortilla chips for serving
Directions:
  • Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Recipe from Spendwithpennies

Fish

Baked Cod with Boursin

cathysmahaLeave a comment

First, my apologies for the terrible photo. As I’ve said before, I’m not a food stylist but just enjoy sharing recipes that I’ve enjoyed. This is an easy and delicious way to prepare cod with a yummy, cheesy topping. I don’t prepare a lot of fish at home but this one was easy and something I’ll make again.

Baked Cod with Boursin

INGREDIENTS:
  • 1 pound cod or haddock (try to get thick filets also called Captain’s cut)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ¼ cup onion chopped
  • 2 ounces crimini or porcini mushrooms, chopped
  • 3 ounces fresh spinach
  • Juice of ½ lemon
  • Zest from half a lemon
  • 2 tablespoons milk
  • ¼ teaspoon white pepper
  • 1 sleeve Ritz crackers, 30 crackers, crushed. See note above.
  • 5.2 ounce package Boursin cheese flavored with herbs and garlic
DIRECTIONS:
  1. Preheat oven to 375 degrees.
  2. Line a small pan with foil and spray with non-stick cooking spray. Lay fish in center. If using a piece with the tail, fold tail under so the fish is even thickness.
  3. In a medium pan, melt butter in olive oil over medium heat and add onions and cook for three minutes. Add mushrooms and cook for three more minutes. Add spinach and cook one minute or until spinach is wilted.
  4. Pour this mixture into a medium bowl and add lemon juice, lemon zest, milk, pepper and crushed Ritz. Mix thoroughly to combine.
  5. Spread the Boursin cheese over the fish evenly. Spread the stuffing loosely over the cheese pushing back up any stuffing that falls off.
  6. Cover with parchment and foil and bake covered for 20 minutes.
  7. Remove foil and parchment and bake for an additional 10 minutes.
  8. Great served with white rice.

Recipe from Afamilyfeast.com