This is my favorite potato salad. Serves 12
6 medium waxy potatoes
1 1/4 cups Mayonnaise
1 Tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup celery, thinly sliced.
1/3 cup onion, diced small
1/2 cup sweet pickle relish
6 large eggs - hard cooked - chopped
1. In a medium saucepan place potatoes, cover with water, add 1/4t salt. Bring to a boil; reduce heat and simmer, covered, for 20 to 25 minutes or until just tender. Drain well. Cool slightly. Peel and cube the potatoes.
2. Meanwhile, for dressing, in a large bowl combine the mayonnaise, mustard, salt, pepper, celery, onion and pickles. Stir. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 hours or over night.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Sunday, January 16, 2011
Tuesday, September 21, 2010
Sticky Saucepan Carrots
I got this recipe from Jamie Oliver. It is hands down the best cooked carrot recipe I have ever used. I use regular carrots for this, not the little baby carrots you buy already peeled.
Ingredients:
1 3/4 pounds medium-sized carrots, peeled
1 large knob of butter
a few bay leaves
sea salt
Directions:
1. Chop the carrots across into 2 1/4" lengths, then find yourself an appropriately sized pan in which the carrots will fit snugly when they stand up side by side. Once your carrots are snuggly packed in, put your knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Then add enough water to come half way up the carrots and put them on the heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
2. Take the lid off and let the liquid reduce until there isn't any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Turn them out onto a plate and serve - and watch out for the hot butter!
Ingredients:
1 3/4 pounds medium-sized carrots, peeled
1 large knob of butter
a few bay leaves
sea salt
Directions:
1. Chop the carrots across into 2 1/4" lengths, then find yourself an appropriately sized pan in which the carrots will fit snugly when they stand up side by side. Once your carrots are snuggly packed in, put your knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper. Then add enough water to come half way up the carrots and put them on the heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
2. Take the lid off and let the liquid reduce until there isn't any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Turn them out onto a plate and serve - and watch out for the hot butter!
Tuesday, January 12, 2010
Pineapple Cashew Quinoa Stir-Fry
Quinoa:
1C quinoa, rinsed and drained
1C pineapple juice
1C cold water
1/4t soy sauce
Stir Fry:
4oz cashews, raw and unsalted (I used roasted and salted because I had them on hand)
3T peanut oil
2 scallions, thinly sliced
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds (I used 2t dried hot peppers)
1/2" piece of ginger, peeled and minced
1 red bell pepper, seeded and diced
1C frozen green peas or cooked edamame (I used frozen edamame)
1/2C fresh basil leaves, rolled and sliced into thin shreds (I used 2T dried)
2T finely chopped fresh mint (I used 2t dried)
10 oz fresh pineapple, cut into bite-sized chunks (about 2C) (I used canned)
3T soy sauce
3T vegetable stock
1T mirin
Lime wedges for garnish
Prepare the quinoa first: combine the quinoa, juice, water and soy sauce in a medium-sized pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff and let cool.
For best results, place the quinoa in an airtight container and refrigerate overnight. If you're in a hurry chill the covered quinoa for at least an hour. When ready to use, break up any chunks of the cold quinoa with a fork.
Prepare the Stir-Fry:
Use a large nonstick skillet (at least 11-inches) or a wok. Have all your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4 - 5 minutes (I didn't do this step because mine were already roasted). Remove the cashews from the pan and set aside.
Raise the heat to medium, and add the peanut oil, scallions and garlic. When the garlic starts to sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 minutes. Add the bell pepper and peas then stir-fry for another 3 - 4 minutes, or until the pepper is softened and the peas are bright green. Add the basil and mint and stir for another minute before adding the pineapple, cashews and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock and mirin. Pour over the stir-fry and stir to combine. Continue to stir-fry for 10 - 14 more minutes to bring everything up to temperature.
Serve with lime wedges.
Saturday, November 21, 2009
Cami's Breakfast Potatoes
The secret to tender breakfast potatoes is to par boil them first.
4t butter *for Vegan use the olive oil butter
4T olive oil
1 large onion, diced
1 green pepper, diced
2 pounds white or red potatoes, peeled
2T tarragon
1. Place the potatoes in a pan just large enough to hold them in a single layer. Add just enough cold water to cover them. Don't use too much water or they will cook
too much before they boil.
2. Bring to a boil.
3. Drain immediately. Do not refresh.
4. Allow potatoes to air dry on a paper towel.
5. In a large frying pan over medium-high heat, melt 1t butter, and 1T olive oil. Add the onion and cook, stirring occasionally , until golden brown. About 5 minutes. Add the green pepper and cook until they begin to soften. About 5 more minutes.
6. While the onion and peppers are cooking dice your potatoes.
7. Transfer the onion and pepper mixture to a bowl and set aside.
8. Add 1t butter, and 1T oil. Add 1/3 of the potatoes and cook, turning to brown all sides evenly. Cook about 7 minutes. You can add more butter/oil if the potatoes are too dry. Add the browned potatoes to the bowl with the onion mixture.
9. Repeat step 8 until all potatoes are cooked.
10. Return all of the potatoes and onions to the pan. Heat thoroughly. Remove from the heat and season with salt and pepper. Serve immediately.
4t butter *for Vegan use the olive oil butter
4T olive oil
1 large onion, diced
1 green pepper, diced
2 pounds white or red potatoes, peeled
2T tarragon
1. Place the potatoes in a pan just large enough to hold them in a single layer. Add just enough cold water to cover them. Don't use too much water or they will cook
too much before they boil.
2. Bring to a boil.
3. Drain immediately. Do not refresh.
4. Allow potatoes to air dry on a paper towel.
5. In a large frying pan over medium-high heat, melt 1t butter, and 1T olive oil. Add the onion and cook, stirring occasionally , until golden brown. About 5 minutes. Add the green pepper and cook until they begin to soften. About 5 more minutes.
6. While the onion and peppers are cooking dice your potatoes.
7. Transfer the onion and pepper mixture to a bowl and set aside.
8. Add 1t butter, and 1T oil. Add 1/3 of the potatoes and cook, turning to brown all sides evenly. Cook about 7 minutes. You can add more butter/oil if the potatoes are too dry. Add the browned potatoes to the bowl with the onion mixture.
9. Repeat step 8 until all potatoes are cooked.
10. Return all of the potatoes and onions to the pan. Heat thoroughly. Remove from the heat and season with salt and pepper. Serve immediately.
Lima Bean and Roasted Corn Succotash
Another recipe from the CIA that I love. Serves 8. Prep time 35 mins.
1 1/2 lb. Lima beans, frozen
4C corn kernels, fresh or frozen
1/3C chives
1T tarragon, chopped
1T butter (I ended up using more)*For Vegan use butter substitute or olive oil
1t salt, or to taste
1t freshly ground black pepper, or to taste
1. Bring the Lima beans and 1" of water to a boil in a saucepan. Reduce the heat and simmer, covered, until tender, about 3 minutes for fresh or 5 minutes for frozen. Drain and set aside.
2. While the Lima beans are simmering, put the 4C of corn and 2" of water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, until tender, 3-5 minutes. Drain well and roast the corn in a large, dry cast iron skillet, stirring occasionally, until golden brown, about 3 minutes. Stir in the Lima beans, chives, tarragon, butter, salt and pepper.
3. Cook until the flavors are blended, about 5 minutes. Serve at once.
1 1/2 lb. Lima beans, frozen
4C corn kernels, fresh or frozen
1/3C chives
1T tarragon, chopped
1T butter (I ended up using more)*For Vegan use butter substitute or olive oil
1t salt, or to taste
1t freshly ground black pepper, or to taste
1. Bring the Lima beans and 1" of water to a boil in a saucepan. Reduce the heat and simmer, covered, until tender, about 3 minutes for fresh or 5 minutes for frozen. Drain and set aside.
2. While the Lima beans are simmering, put the 4C of corn and 2" of water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, until tender, 3-5 minutes. Drain well and roast the corn in a large, dry cast iron skillet, stirring occasionally, until golden brown, about 3 minutes. Stir in the Lima beans, chives, tarragon, butter, salt and pepper.
3. Cook until the flavors are blended, about 5 minutes. Serve at once.
Tuesday, November 17, 2009
Best Mashed Potatoes
Don't fill a pan more than half way with your potatoes. You want room for them to cook. Other than that how many you cook is up to you. This may help: 1 pound = 4C diced = 1 3/4C Mashed.
Ingredients:
Potatoes (russets are best for mashing because they are light and fluffy)
1/2 and 1/2
Salt and pepper to taste
Directions:
Peel and cut your potatoes into a large dice. Add them to a large stock pot. Cover the potatoes with 1/2 and 1/2, or you can use whole milk with some cream. Add a little salt. Bring to a simmer and cook for about 20-minutes, or until done.
Once the potatoes are done drain them but, reserve the boiling liquid. Put the drained potatoes back into the pot, then add some of the liquid back in to mash them with.
Ingredients:
Potatoes (russets are best for mashing because they are light and fluffy)
1/2 and 1/2
Salt and pepper to taste
Directions:
Peel and cut your potatoes into a large dice. Add them to a large stock pot. Cover the potatoes with 1/2 and 1/2, or you can use whole milk with some cream. Add a little salt. Bring to a simmer and cook for about 20-minutes, or until done.
Once the potatoes are done drain them but, reserve the boiling liquid. Put the drained potatoes back into the pot, then add some of the liquid back in to mash them with.
Thursday, November 5, 2009
Cranberry-Orange Sauce
I used to always buy canned cranberry sauce. Then I met my friend Angel at Edwards AFB. She told me how easy and tasty it is to make your own. Since then I have never gone back to canned.
2 8-ounce packages cranberries (fresh or frozen)
1 orange, zest cut into strips and juiced (or 2T zest and 1/4C juice)
1/2 C granulated sugar
1 cinnamon stick
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens. This takes about 15 minutes. Serve at room temperature or chill. Remove cinnamon stick before serving.
2 8-ounce packages cranberries (fresh or frozen)
1 orange, zest cut into strips and juiced (or 2T zest and 1/4C juice)
1/2 C granulated sugar
1 cinnamon stick
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens. This takes about 15 minutes. Serve at room temperature or chill. Remove cinnamon stick before serving.
Chestnut Stuffing
I adore this recipe. This recipe reminds me of the recipe my mother used to make. I found it in a 2005 edition of Martha Stewart Living.
Serves 10-12
You will need to dry the bread cubes overnight; transfer them to a resealable plastic bags until you're ready to make the stuffing. I actually store my bread in brown paper sacks because the plastic bags holds in the moisture.
2 loaves good-quality white bread, cut into 3/4" cubes (about 20 cups) Note: this is not Wonder bread. This is bread you buy from the bakery that actually will dry out in a day.
1 1/2 pounds fresh chestnuts (4C), scored with an X
3/4C unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3C)
1 bunch celery, cut into 1/4-inch dice (about 4C)
3T finely chopped fresh sage
5C homemade or low-sodium store-bought chicken stock
1T Kosher salt
3C coarsely chopped fresh flat-leaf (Italian) parsley.
Fresh ground pepper.
Serves 10-12
You will need to dry the bread cubes overnight; transfer them to a resealable plastic bags until you're ready to make the stuffing. I actually store my bread in brown paper sacks because the plastic bags holds in the moisture.
2 loaves good-quality white bread, cut into 3/4" cubes (about 20 cups) Note: this is not Wonder bread. This is bread you buy from the bakery that actually will dry out in a day.
1 1/2 pounds fresh chestnuts (4C), scored with an X
3/4C unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3C)
1 bunch celery, cut into 1/4-inch dice (about 4C)
3T finely chopped fresh sage
5C homemade or low-sodium store-bought chicken stock
1T Kosher salt
3C coarsely chopped fresh flat-leaf (Italian) parsley.
Fresh ground pepper.
Roasted Mushrooms
This is a very easy recipe for nice roasted mushrooms. I chose a variety of mushrooms. If you are using larger ones, then slice them so the mushrooms all cook the same time.
1 pound mushrooms, any variety or combination
Olive oil
Salt to taste
Pepper to taste
Garlic
Preheat oven to 400-450F.
Cut larger mushrooms, but leave small ones whole.
Toss mushrooms in olive oil to lightly coat. Season liberally with salt and pepper.
Lay mushrooms out on a baking sheet with sides. Roast in the oven for about 5 minutes. Add garlic and stir mushrooms gently. Then roast another 5 minutes or until desired tenderness is achieved.
1 pound mushrooms, any variety or combination
Olive oil
Salt to taste
Pepper to taste
Garlic
Preheat oven to 400-450F.
Cut larger mushrooms, but leave small ones whole.
Toss mushrooms in olive oil to lightly coat. Season liberally with salt and pepper.
Lay mushrooms out on a baking sheet with sides. Roast in the oven for about 5 minutes. Add garlic and stir mushrooms gently. Then roast another 5 minutes or until desired tenderness is achieved.
Monday, November 2, 2009
Baked Sweet Potatoes
It seems you can find sweet potatoes practically year-round. Here is a simple recipe for baking them.
When you choose them look for the darkest orange ones you can find. A lot of sweet potatoes are mislabeled in stores and sold as yams. The darker orange the more vitamins you will have in them. There are also Okinawan Purple Yams (really a sweet potato) which are purple inside! They are very tasty!!! Yams are very different and usually not available in USA markets. I have included some pictures for you to see the difference.
To bake these up is a cinch.
Serving size is one medium potato. So prepare as many as you need.
1. Preheat oven to 425F
2. Scrub potatoes thoroughly with a potato brush. Blot them dry then prick them with a fork. Wrap them individually in foil.
3. Place in preheated oven for 40-60 minutes, or until tender.
4. To serve, roll them gently to loosen them up. Score the foil and push the potatoes in from the ends.
I serve them with butter, and cinnamon-sugar.
A Yam has a scaly rough skin. A sweet potato has a smooth skin.
Yams usually have "toes" on them. Sweet potatoes are just one long tuber.
Saturday, October 31, 2009
Chilled Asparagus with Mustard Herb Vinagrette
This is from my "Vegetable" book by the CIA - Serves 8
If you have a choice at the market, opt for the larger asparagus. It has a richer, more satisfying flavor than very slender asparagus.
1. Bring a large pot of salted water to a rolling boil.
2. Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2-inch pieces on the diagonal.
3. Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4-5 minutes. (If necessary, cook the asparagus in batches.) Drain the asparagus in a colander and rinse with cold water until the asparagus the asparagus in chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours.
4. To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper, if needed.
5. Toss the chilled asparagus with the vinaigrette or pas sit separately on the side. Serve immediately on a chilled platter or plates.
If you have a choice at the market, opt for the larger asparagus. It has a richer, more satisfying flavor than very slender asparagus.
1. Bring a large pot of salted water to a rolling boil.
2. Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2-inch pieces on the diagonal.
3. Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4-5 minutes. (If necessary, cook the asparagus in batches.) Drain the asparagus in a colander and rinse with cold water until the asparagus the asparagus in chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours.
4. To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper, if needed.
5. Toss the chilled asparagus with the vinaigrette or pas sit separately on the side. Serve immediately on a chilled platter or plates.
Friday, October 2, 2009
Spiced Pumpkin Seeds
2T Melted Butter
3C Cleaned pumpkin Seeds
1t Ground cinnamon
1/2t Ground cloves
1/2t Ground Nutmeg
1T Granulated Sugar
Preheat oven to 375F. Line a baking sheet with parchment paper or foil.
Mix pumpkin seeds and butter together until coated, set aside.
Mix remaining ingredients in a bowl.
Add pumpkin seeds to spice mix toss to coat. Lay pumpkin seeds on baking pan in an even layer. Bake for 15 to 20 minutes. Stir several times during cooking, and watch closely to make sure they don't burn. When crunchy they are done.
3C Cleaned pumpkin Seeds
1t Ground cinnamon
1/2t Ground cloves
1/2t Ground Nutmeg
1T Granulated Sugar
Preheat oven to 375F. Line a baking sheet with parchment paper or foil.
Mix pumpkin seeds and butter together until coated, set aside.
Mix remaining ingredients in a bowl.
Add pumpkin seeds to spice mix toss to coat. Lay pumpkin seeds on baking pan in an even layer. Bake for 15 to 20 minutes. Stir several times during cooking, and watch closely to make sure they don't burn. When crunchy they are done.
Tuesday, April 21, 2009
Cheese French Bread (Day 3)
1 (11-ounce) can refrigerated French bread loaf dough
2T butter, melted
1/4C shredded Romano cheese
Preheat oven to 350F. Lightly grease a baking sheet.
Unroll French bread; brush with melted butter. Sprinkle evenly with cheese. Re-roll bread, pressing ends and seam to seal. Place bread, seam side down, on prepared baking sheet. with a sharp knife, make 5 (1/4" deep )cuts on top of bread. Bake 25 to 28 minutes, or until golden brown.
I tried this using JoAnn's recipe for French bread and it was great. Just weigh the dough so you have the right amount.
2T butter, melted
1/4C shredded Romano cheese
Preheat oven to 350F. Lightly grease a baking sheet.
Unroll French bread; brush with melted butter. Sprinkle evenly with cheese. Re-roll bread, pressing ends and seam to seal. Place bread, seam side down, on prepared baking sheet. with a sharp knife, make 5 (1/4" deep )cuts on top of bread. Bake 25 to 28 minutes, or until golden brown.
I tried this using JoAnn's recipe for French bread and it was great. Just weigh the dough so you have the right amount.
Tangy Sweet Salad Dressing Over Mixed Greens (Day 3)
Another Paula Dean Recipe
Makes about 1C dressing
1/2 C sugar
1/4 C white vinegar
2T apple cider vinegar
2 cloves garlic, minced
1/2 c vegetable oil
6C mixed salad greens
1 (8.25-ounce) can mandarin oranges, drained
1/2 C slivered almonds
In a small bowl with a tight fitting lid, combine sugar, vinegars, and garlic, Fit lid on bowl, and shake to dissolve sugar. Add vegetable oil, and shake vigorously to combine.
In a large bowl, combine salad greens, oranges and almonds. Drizzle with salad dressing just before serving. Toss gently to combine.
Makes about 1C dressing
1/2 C sugar
1/4 C white vinegar
2T apple cider vinegar
2 cloves garlic, minced
1/2 c vegetable oil
6C mixed salad greens
1 (8.25-ounce) can mandarin oranges, drained
1/2 C slivered almonds
In a small bowl with a tight fitting lid, combine sugar, vinegars, and garlic, Fit lid on bowl, and shake to dissolve sugar. Add vegetable oil, and shake vigorously to combine.
In a large bowl, combine salad greens, oranges and almonds. Drizzle with salad dressing just before serving. Toss gently to combine.
Green Pea Salad, by Paula Dean (Day 2)
1/3C mayonnaise
1T buttermilk
2t dried chives
1t dried dill
1/2t sugar
1/4 t salt
1 (10-ounce) package angel hair coleslaw
10 slices bacon, cooked and crumbled
2C frozen green peas
1C diced English cucumber
1/2 C finely chopped celery
In a small bowl, combine mayonnaise, buttermilk, chives, dill, sugar, and salt.
In a large bowl, combine, coleslaw, bacon, peas, cucumber, and celery; add mayonnaise mixture, tossing gently combine.
Rice Pilaf by Paula Dean (Day 1)
Makes 4 to 6 Servings
2T butter
1 clove garlic, minced
1 1/2 C long grain American basmati rice
2 (14.5oz) cans chicken broth
1T chopped flat leaf parsley
In a medium saucepan, melt butter over medium-high heat. Add garlic and rice, and cook, stirring constantly, 2 minutes or until rice is lightly browned.
Add chicken broth, and parsley; bring to a boil, cover, reduce heat, and simmer 20 minutes. Remove from heat, cover, and let stand 10 minutes. Fluff rich with a fork before serving.
2T butter
1 clove garlic, minced
1 1/2 C long grain American basmati rice
2 (14.5oz) cans chicken broth
1T chopped flat leaf parsley
In a medium saucepan, melt butter over medium-high heat. Add garlic and rice, and cook, stirring constantly, 2 minutes or until rice is lightly browned.
Add chicken broth, and parsley; bring to a boil, cover, reduce heat, and simmer 20 minutes. Remove from heat, cover, and let stand 10 minutes. Fluff rich with a fork before serving.
Zucchini and Squash Saute by Paula Dean (Day 1)
Makes 4 - 6 servings
1/4C butter or butter substitute made from olive oil
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 small onion, thinly sliced
1 t dried tarragon leaves
1/2 t garlic salt
1/2 t salt
In a large skillet melt butter over medium-high heat. Add zucchini, squash, and onion, and cook 8 minutes, or until vegetables are tender, stirring frequently, add tarragon, garlic salt, and salt, and cook 2 minutes.
1/4C butter or butter substitute made from olive oil
2 medium zucchini, thinly sliced
2 medium yellow squash, thinly sliced
1 small onion, thinly sliced
1 t dried tarragon leaves
1/2 t garlic salt
1/2 t salt
In a large skillet melt butter over medium-high heat. Add zucchini, squash, and onion, and cook 8 minutes, or until vegetables are tender, stirring frequently, add tarragon, garlic salt, and salt, and cook 2 minutes.
Monday, January 26, 2009
Stuffed Peppers, Onions and Tomatoes
One of my favorite recipes from "Molto Italiano"
Makes 4 servings
Ingredients:
2 Md. Red Onions
2 Lg. Tomatoes
2 Lg. Red Bell Peppers, halved lengthwise, seeds and ribs removed
1 C lightly toasted bread crumbs
1/2 C freshly grated Parmigiano-Reggiano (omit for vegan dish)
1/2 C Finely chopped Italian Parsley
1/4 C Extra-Virgin Olive Oil, plus extra for drizzling
Salt and freshly ground Black Pepper.
Directions:
1. Preheat oven to 450F
2. Peel the onions, leaving the root and stem ends intact, and halve lengthwise; set aside. Cut the tomatoes in half and squeeze the seeds and juices into a small bowl; set the tomatoes and juices aside.
3. Bring a large saucepan of water to a boil. Drop the onion halves in to the boiling water and blanch for 2 min; drain. When cool enough to handle, using a paring knife, remove the centers of the onions, leaving the outer three or four layers intact.
4. Chop the onion centers and transfer to a large bowl. Add the tomato seeds and juices, bread crumbs, Parmigiano, parsley, and olive oil and mix well. Season with salt and pepper.
5. Arrange the peppers, onion cups, and tomatoes cut side up in a shallow baking dish. Stuff the vegetables with the bread crumb mixture filling them just to the top. Drizzle a thin stream of olive oil over each vegetable. Bake, uncovered, for about 30 minutes, or until the bread crumbs on top are dark brown and crisp. Serve hot or at room temperature.
Note. I have also prepared these using a variety of different vegetables. I have also added a can of drained salad shrimp, shopped to step 4.
Makes 4 servings
Ingredients:
2 Md. Red Onions
2 Lg. Tomatoes
2 Lg. Red Bell Peppers, halved lengthwise, seeds and ribs removed
1 C lightly toasted bread crumbs
1/2 C freshly grated Parmigiano-Reggiano (omit for vegan dish)
1/2 C Finely chopped Italian Parsley
1/4 C Extra-Virgin Olive Oil, plus extra for drizzling
Salt and freshly ground Black Pepper.
Directions:
1. Preheat oven to 450F
2. Peel the onions, leaving the root and stem ends intact, and halve lengthwise; set aside. Cut the tomatoes in half and squeeze the seeds and juices into a small bowl; set the tomatoes and juices aside.
3. Bring a large saucepan of water to a boil. Drop the onion halves in to the boiling water and blanch for 2 min; drain. When cool enough to handle, using a paring knife, remove the centers of the onions, leaving the outer three or four layers intact.
4. Chop the onion centers and transfer to a large bowl. Add the tomato seeds and juices, bread crumbs, Parmigiano, parsley, and olive oil and mix well. Season with salt and pepper.
5. Arrange the peppers, onion cups, and tomatoes cut side up in a shallow baking dish. Stuff the vegetables with the bread crumb mixture filling them just to the top. Drizzle a thin stream of olive oil over each vegetable. Bake, uncovered, for about 30 minutes, or until the bread crumbs on top are dark brown and crisp. Serve hot or at room temperature.
Note. I have also prepared these using a variety of different vegetables. I have also added a can of drained salad shrimp, shopped to step 4.
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