I can almost hear someone ask, "Onions? Who would cook just plain onions?"
But these six onion recipes are anything but just plain onions. Check out the Old Fashioned Onion Rings, the Onion Supreme, and the rest of today's yummines. Enjoy!
CARAMELIZED ONIONS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Soft, caramelized onions can add sweetness and richness to any dish that calls for sautéed onions, but they are especially good in soups, curries, sandwiches, pastas and dips — which is to say, everywhere. (Keep a container on hand, refrigerated for 1 week or frozen for a couple months.) Typically a time-intensive process, this recipe speeds things up by starting the onions covered to help release their liquid and repeatedly pouring in water and scraping the bottom of the pan to incorporate the delicious browned bits. Be sure to stand by and stir the onions often to prevent burning, although you’ll want to anyway to soak up their smell."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 packed cup
To view this online, go to https://cooking.nytimes.com/recipes/1024412-caramelized-onions.
Ingredients
2 tablespoons unsalted butter
2 pounds yellow or red onions, halved through the root and thinly sliced in the same direction
Salt
Water or chicken stock, as needed
1 tablespoon white wine or vinegar (optional, for tangy flavor)
Preparation
Melt the butter in a large (12-inch) skillet over medium-high. Once foaming, add the onions, season with salt and stir to combine. Cover and let steam, stirring once or twice, until softened and just beginning to brown, 3 to 6 minutes.
Reduce heat to medium and remove the cover. Stir frequently until the onions are deep brown, 15 to 20 minutes. Every time you see browned bits on the skillet, add a couple tablespoons of water and scrape up the bits. Add the wine, if using, and stir until evaporated, then season to taste with salt.
OLD FASHIONED ONION RINGS
I've loved onion rings since the first time I tried them from a local fast-food restaurant, so I have no problem with whipping up a batch of them.
This is from JeanieMomof3 at AllRecipes. This recipe begins, "Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside — just like the pros make!"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Makes 3 servings
To view these online, go to https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/.
Ingredients
1 large Vidalia or other sweet onion
1 quart oil for frying, or as needed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
1 large egg
3/4 cup dry bread crumbs
1/8 teaspoon seasoned salt, or to taste
Directions
Slice onion into 1/4-inch-thick rings.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
Sprinkle with seasoning salt before serving.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
Ingredients
2 leeks (discard green), sliced thin
3 - 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1-1/2 C half & half
2 cloves garlic, sliced thin
Directions
Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.
VEGAN FRENCH ONION SOUP
When I was growing up, my dad used to make French Onion Soup. This was usually done on Sundays, frequently when my grandparents were visiting, and especially around holidays. So, of course, I had to check out this recipe.
This absolute yumminess is from Nicole, creator of Oh My Veggies. (Hint: If you've never visited Oh My Veggies, I highly recommend visiting. Great site!)
Anyway, this recipe begins, "This Vegan French Onion Soup is comfort food at its finest. Tender onions are simmered in a savory broth, topped with cheesy toast, and baked to perfection."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Servings: 4
To view this online, go to https://ohmyveggies.com/vegan-french-onion-soup/. While you're at it, you might want to sign up for emails from the site. Also, Nicole has a couple of cookbooks for sale (Weeknight One-Pot Vegan Cooking; Vegan Christmas Cookbook), and you can see about buying them when you visit the site. (I plan to buy 'em after Christmas.)
Ingredients
2 tbsp olive oil
4 yellow onions thinly sliced
3 cloves garlic minced
2 bay leaves
2 sprigs of thyme
1-1/2 cups white wine such as Chardonnay
6 cups vegetable broth
1/4 cup balsamic vinegar
Salt to taste
Black pepper to taste
4 slices baguette
1 cup vegan mozzarella cheese shreds
Directions
Preheat the oven to 350°F (175°C, or gas mark 4).
Heat the olive oil in a large stockpot over medium-low heat. Add the onions and cook slowly for 15 to 20 minutes, stirring often, until they are lightly caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the white wine and cook for 5 to 7 minutes, until slightly reduced. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the balsamic vinegar and stir. Remove the bay leaves. Add salt and pepper, to taste.
Spoon the soup into four ovenproof serving dishes. Top each bowl with a slice of baguette, and sprinkle with 1/4 cup (30 g) of the vegan cheese shreds. Place the bowls in the oven for 3 to 5 minutes, until the vegan cheese is melted and the baguette is slightly toasted.
BAKED VIDALIA ONIONS
This yumminess is from Taste of Home. Prep Time: 5 minutes; Bake Time: 50 minutes; Makes 2 servings
To view this online, go to https://www.tasteofhome.com/recipes/baked-vidalia-onions/.
Ingredients
2 small Vidalia or sweet onions
4 teaspoons butter
1/4 teaspoon salt
Dash pepper
Garlic salt to taste, optional
Directions
Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
CRISPY FRIED ONION RINGS
This yumminess is from Taste of Home. It begins, "We use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch."
Prep/Total Time: 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/crispy-fried-onion-rings/.
Ingredients
1/2 cup all-purpose flour
1/2 cup water
1 large egg, lightly beaten
1 teaspoon seasoned salt
1/2 teaspoon baking powder
1 large onion, very thinly sliced
Oil for deep-fat frying
Directions
In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.
Showing posts with label Old Fashioned Onion Rings. Show all posts
Showing posts with label Old Fashioned Onion Rings. Show all posts
Thursday, August 29, 2024
Wednesday, March 20, 2024
Onions
I can almost hear someone ask, "Onions? Who would cook just plain onions?"
But these six onion recipes are anything but just plain onions. Check out the Old Fashioned Onion Rings, the Onion Supreme, and the rest of today's yummines. Enjoy!
CARAMELIZED ONIONS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Soft, caramelized onions can add sweetness and richness to any dish that calls for sautéed onions, but they are especially good in soups, curries, sandwiches, pastas and dips — which is to say, everywhere. (Keep a container on hand, refrigerated for 1 week or frozen for a couple months.) Typically a time-intensive process, this recipe speeds things up by starting the onions covered to help release their liquid and repeatedly pouring in water and scraping the bottom of the pan to incorporate the delicious browned bits. Be sure to stand by and stir the onions often to prevent burning, although you’ll want to anyway to soak up their smell."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 packed cup
To view this online, go to https://cooking.nytimes.com/recipes/1024412-caramelized-onions.
Ingredients
2 tablespoons unsalted butter
2 pounds yellow or red onions, halved through the root and thinly sliced in the same direction
Salt
Water or chicken stock, as needed
1 tablespoon white wine or vinegar (optional, for tangy flavor)
Preparation
Melt the butter in a large (12-inch) skillet over medium-high. Once foaming, add the onions, season with salt and stir to combine. Cover and let steam, stirring once or twice, until softened and just beginning to brown, 3 to 6 minutes.
Reduce heat to medium and remove the cover. Stir frequently until the onions are deep brown, 15 to 20 minutes. Every time you see browned bits on the skillet, add a couple tablespoons of water and scrape up the bits. Add the wine, if using, and stir until evaporated, then season to taste with salt.
OLD FASHIONED ONION RINGS
I've loved onion rings since the first time I tried them from a local fast-food restaurant, so I have no problem with whipping up a batch of them.
This is from JeanieMomof3 at AllRecipes. This recipe begins, "Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside — just like the pros make!"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Makes 3 servings
To view these online, go to https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/.
Ingredients
1 large Vidalia or other sweet onion
1 quart oil for frying, or as needed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
1 large egg
3/4 cup dry bread crumbs
1/8 teaspoon seasoned salt, or to taste
Directions
Slice onion into 1/4-inch-thick rings.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
Sprinkle with seasoning salt before serving.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
Ingredients
2 leeks (discard green), sliced thin
3 - 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1-1/2 C half & half
2 cloves garlic, sliced thin
Directions
Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.
VEGAN FRENCH ONION SOUP
When I was growing up, my dad used to make French Onion Soup. This was usually done on Sundays, frequently when my grandparents were visiting, and especially around holidays. So, of course, I had to check out this recipe.
This absolute yumminess is from Nicole, creator of Oh My Veggies. (Hint: If you've never visited Oh My Veggies, I highly recommend visiting. Great site!
Anyway, this recipe begins, "This Vegan French Onion Soup is comfort food at its finest. Tender onions are simmered in a savory broth, topped with cheesy toast, and baked to perfection."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Servings: 4
To view this online, go to https://ohmyveggies.com/vegan-french-onion-soup/. While you're at it, you might want to sign up for emails from the site. Also, Nicole has a couple of cookbooks for sale (Weeknight One-Pot Vegan Cooking; Vegan Christmas Cookbook), and you can see about buying them when you visit the site. (I plan to buy 'em after Christmas.)
Ingredients
2 tbsp olive oil
4 yellow onions thinly sliced
3 cloves garlic minced
2 bay leaves
2 sprigs of thyme
1-1/2 cups white wine such as Chardonnay
6 cups vegetable broth
1/4 cup balsamic vinegar
Salt to taste
Black pepper to taste
4 slices baguette
1 cup vegan mozzarella cheese shreds
Directions
Preheat the oven to 350°F (175°C, or gas mark 4).
Heat the olive oil in a large stockpot over medium-low heat. Add the onions and cook slowly for 15 to 20 minutes, stirring often, until they are lightly caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the white wine and cook for 5 to 7 minutes, until slightly reduced. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the balsamic vinegar and stir. Remove the bay leaves. Add salt and pepper, to taste.
Spoon the soup into four ovenproof serving dishes. Top each bowl with a slice of baguette, and sprinkle with 1/4 cup (30 g) of the vegan cheese shreds. Place the bowls in the oven for 3 to 5 minutes, until the vegan cheese is melted and the baguette is slightly toasted.
BAKED VIDALIA ONIONS
This yumminess is from Taste of Home. Prep Time: 5 minutes; Bake Time: 50 minutes; Makes 2 servings
To view this online, go to https://www.tasteofhome.com/recipes/baked-vidalia-onions/.
Ingredients
2 small Vidalia or sweet onions
4 teaspoons butter
1/4 teaspoon salt
Dash pepper
Garlic salt to taste, optional
Directions
Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
CRISPY FRIED ONION RINGS
This yumminess is from Taste of Home. It begins, "We use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch."
Prep/Total Time: 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/crispy-fried-onion-rings/.
Ingredients
1/2 cup all-purpose flour
1/2 cup water
1 large egg, lightly beaten
1 teaspoon seasoned salt
1/2 teaspoon baking powder
1 large onion, very thinly sliced
Oil for deep-fat frying
Directions
In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.
But these six onion recipes are anything but just plain onions. Check out the Old Fashioned Onion Rings, the Onion Supreme, and the rest of today's yummines. Enjoy!
CARAMELIZED ONIONS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Soft, caramelized onions can add sweetness and richness to any dish that calls for sautéed onions, but they are especially good in soups, curries, sandwiches, pastas and dips — which is to say, everywhere. (Keep a container on hand, refrigerated for 1 week or frozen for a couple months.) Typically a time-intensive process, this recipe speeds things up by starting the onions covered to help release their liquid and repeatedly pouring in water and scraping the bottom of the pan to incorporate the delicious browned bits. Be sure to stand by and stir the onions often to prevent burning, although you’ll want to anyway to soak up their smell."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 packed cup
To view this online, go to https://cooking.nytimes.com/recipes/1024412-caramelized-onions.
Ingredients
2 tablespoons unsalted butter
2 pounds yellow or red onions, halved through the root and thinly sliced in the same direction
Salt
Water or chicken stock, as needed
1 tablespoon white wine or vinegar (optional, for tangy flavor)
Preparation
Melt the butter in a large (12-inch) skillet over medium-high. Once foaming, add the onions, season with salt and stir to combine. Cover and let steam, stirring once or twice, until softened and just beginning to brown, 3 to 6 minutes.
Reduce heat to medium and remove the cover. Stir frequently until the onions are deep brown, 15 to 20 minutes. Every time you see browned bits on the skillet, add a couple tablespoons of water and scrape up the bits. Add the wine, if using, and stir until evaporated, then season to taste with salt.
OLD FASHIONED ONION RINGS
I've loved onion rings since the first time I tried them from a local fast-food restaurant, so I have no problem with whipping up a batch of them.
This is from JeanieMomof3 at AllRecipes. This recipe begins, "Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside — just like the pros make!"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Makes 3 servings
To view these online, go to https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/.
Ingredients
1 large Vidalia or other sweet onion
1 quart oil for frying, or as needed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
1 large egg
3/4 cup dry bread crumbs
1/8 teaspoon seasoned salt, or to taste
Directions
Slice onion into 1/4-inch-thick rings.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
Sprinkle with seasoning salt before serving.
ONION SUPREME
My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.
Ingredients
2 leeks (discard green), sliced thin
3 - 4 yellow onions, sliced thin
4 bunches scallions (discard green), sliced thin
20 small white onions
1 stick butter or margarine
1-1/2 C half & half
2 cloves garlic, sliced thin
Directions
Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.
VEGAN FRENCH ONION SOUP
When I was growing up, my dad used to make French Onion Soup. This was usually done on Sundays, frequently when my grandparents were visiting, and especially around holidays. So, of course, I had to check out this recipe.
This absolute yumminess is from Nicole, creator of Oh My Veggies. (Hint: If you've never visited Oh My Veggies, I highly recommend visiting. Great site!
Anyway, this recipe begins, "This Vegan French Onion Soup is comfort food at its finest. Tender onions are simmered in a savory broth, topped with cheesy toast, and baked to perfection."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Servings: 4
To view this online, go to https://ohmyveggies.com/vegan-french-onion-soup/. While you're at it, you might want to sign up for emails from the site. Also, Nicole has a couple of cookbooks for sale (Weeknight One-Pot Vegan Cooking; Vegan Christmas Cookbook), and you can see about buying them when you visit the site. (I plan to buy 'em after Christmas.)
Ingredients
2 tbsp olive oil
4 yellow onions thinly sliced
3 cloves garlic minced
2 bay leaves
2 sprigs of thyme
1-1/2 cups white wine such as Chardonnay
6 cups vegetable broth
1/4 cup balsamic vinegar
Salt to taste
Black pepper to taste
4 slices baguette
1 cup vegan mozzarella cheese shreds
Directions
Preheat the oven to 350°F (175°C, or gas mark 4).
Heat the olive oil in a large stockpot over medium-low heat. Add the onions and cook slowly for 15 to 20 minutes, stirring often, until they are lightly caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the white wine and cook for 5 to 7 minutes, until slightly reduced. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the balsamic vinegar and stir. Remove the bay leaves. Add salt and pepper, to taste.
Spoon the soup into four ovenproof serving dishes. Top each bowl with a slice of baguette, and sprinkle with 1/4 cup (30 g) of the vegan cheese shreds. Place the bowls in the oven for 3 to 5 minutes, until the vegan cheese is melted and the baguette is slightly toasted.
BAKED VIDALIA ONIONS
This yumminess is from Taste of Home. Prep Time: 5 minutes; Bake Time: 50 minutes; Makes 2 servings
To view this online, go to https://www.tasteofhome.com/recipes/baked-vidalia-onions/.
Ingredients
2 small Vidalia or sweet onions
4 teaspoons butter
1/4 teaspoon salt
Dash pepper
Garlic salt to taste, optional
Directions
Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
CRISPY FRIED ONION RINGS
This yumminess is from Taste of Home. It begins, "We use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch."
Prep/Total Time: 25 minutes; Makes 12 servings
To view this online, go to https://www.tasteofhome.com/recipes/crispy-fried-onion-rings/.
Ingredients
1/2 cup all-purpose flour
1/2 cup water
1 large egg, lightly beaten
1 teaspoon seasoned salt
1/2 teaspoon baking powder
1 large onion, very thinly sliced
Oil for deep-fat frying
Directions
In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.
Friday, November 17, 2023
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Chicken Fajitas and Skillet Lasagna. Enjoy!
GOULASH
This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "Hungarian goulash, a stew of paprika-spiced braised meat and vegetables, likely arrived in the United States with a wave of immigrants in the late 1800s. The dish began a game of telephone, slowly evolving into something new entirely. While American-style goulash may not bear much resemblance to its Hungarian namesake, the hearty one-pot dish has endured as an easy and comforting family weeknight dinner. Made with ground beef, bell peppers, diced tomatoes and macaroni, it falls somewhere between a beef chili and a meaty pasta. A sprinkle of Cheddar, stirred in just before serving, thickens the sauce and adds richness. Serve the goulash on its own or with a green vegetable and cornbread on the side."
Time: 50 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024344-goulash.
Ingredients
2 tablespoons olive oil
1 green or red bell pepper, cut into 1/2-inch pieces
1 large yellow onion, chopped
2 tablespoons minced garlic (about 5 cloves)
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons dried oregano
1 teaspoon kosher salt (such as Diamond Crystal)
Black pepper
1 pound ground beef (at least 85-percent lean)
1 tablespoon tomato paste
3 cups low-sodium beef broth, plus more as needed
1 (14-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 tablespoons Worcestershire sauce
1-1/4 cups uncooked macaroni
1 cup (4 ounces) shredded sharp Cheddar
Chopped fresh parsley, for serving
Preparation
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the garlic, thyme, paprika, oregano, salt and pepper and cook for 30 seconds, until the garlic is fragrant.
Add the ground beef and cook, stirring often and breaking up the meat with a spoon, until no longer pink, 3 to 5 minutes. Add the tomato paste and cook for 1 minute.
Pour in the broth, crushed and diced tomatoes and Worcestershire sauce; bring to a boil. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 minutes.
Remove from the heat and stir in the Cheddar. Taste for seasonings and add salt and pepper, if needed. Serve in bowls, topped with fresh parsley. (The goulash will continue to thicken as it sits. If desired, add a splash of beef broth when reheating.)
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
OLD FASHIONED ONION RINGS
I've loved onion rings since the first time I tried them from a local fast-food restaurant, so I have no problem with whipping up a batch of them.
This is from JeanieMomof3 at AllRecipes. This recipe begins, "Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside — just like the pros make!"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Makes 3 servings
To view these online, go to https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/.
Ingredients
1 large Vidalia or other sweet onion
1 quart oil for frying, or as needed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
1 large egg
3/4 cup dry bread crumbs
1/8 teaspoon seasoned salt, or to taste
Directions
Slice onion into 1/4-inch-thick rings.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
Sprinkle with seasoning salt before serving.
SKILLET LASAGNA
This is from Brittany at AllRecipes. It begins, "This no-bake skillet lasagna is made right on your stovetop and is a fast and easy alternative to store-bought hamburger mixes!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 3 servings
To view this online, go to https://www.allrecipes.com/recipe/273775/skillet-lasagna/.
Ingredients
1/2 pound ground beef
1/2 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1/2 onion, chopped
1 clove garlic, minced
2 teaspoons dried basil (Optional)
2 teaspoons dried oregano (Optional)
1 teaspoon salt
1 teaspoon black pepper
2 cups dried mafalda noodles
1 cup shredded mozzarella cheese
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.
Cook's Note:
You can use ground turkey in place of beef, if you like.
FARMERS' MARKET OMELETS
This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Brighten up your breakfast with these flavorful omelets, full of fresh vegetables, fragrant basil, and pungent feta cheese. Add some whole-grain toast and fresh fruit for a light, nutritious meal any time of day.” Serves 4; omelet per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Farmers-Market-Omelets/.
Ingredients
1 tablespoon plus 1 teaspoon canola or corn oil, divided use
1 cup grape tomatoes, halved
1 cup baby spinach
6 large egg whites
2 large eggs
1/4 cup fat-free milk
4 medium green onions, chopped
1/4 cup chopped fresh basil
2 ounces fat-free feta cheese, crumbled
Directions
In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2–3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer the mixture to a plate. Cover to keep warm. Set aside. Wipe the skillet with paper towels.
In a small bowl, using a fork, lightly beat together the egg whites, eggs, and milk. Stir in the green onions.
In the same skillet, still over medium heat, heat 1 teaspoon oil, swirling to coat the bottom. Pour half the egg white mixture into the skillet, swirling to coat the bottom. Cook for 30 seconds, or until beginning to set. Using a spatula, carefully lift the cooked edge of the omelet and tilt the skillet so the uncooked portion flows under the edge. Cook until no runniness remains, repeating the lift-and-tilt procedure once or twice at other places along the edge if needed.
With the skillet still on the burner, spread half the tomato mixture over half the omelet. Sprinkle, in order, with half the basil and half the feta. Remove from the heat. Using a spatula, carefully fold the half with no filling over the other half. Cut the omelet in half crosswise. Gently slide onto plates. Cover to keep warm.
Using the remaining ingredients, including the final 1 teaspoon oil, make and fill a second omelet.
Cook’s Tip
Although these omelets are top-notch with basil, feel free to use a different fresh herb or combine several for even more subtle layers of fresh flavor.
GOULASH
This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "Hungarian goulash, a stew of paprika-spiced braised meat and vegetables, likely arrived in the United States with a wave of immigrants in the late 1800s. The dish began a game of telephone, slowly evolving into something new entirely. While American-style goulash may not bear much resemblance to its Hungarian namesake, the hearty one-pot dish has endured as an easy and comforting family weeknight dinner. Made with ground beef, bell peppers, diced tomatoes and macaroni, it falls somewhere between a beef chili and a meaty pasta. A sprinkle of Cheddar, stirred in just before serving, thickens the sauce and adds richness. Serve the goulash on its own or with a green vegetable and cornbread on the side."
Time: 50 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024344-goulash.
Ingredients
2 tablespoons olive oil
1 green or red bell pepper, cut into 1/2-inch pieces
1 large yellow onion, chopped
2 tablespoons minced garlic (about 5 cloves)
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons dried oregano
1 teaspoon kosher salt (such as Diamond Crystal)
Black pepper
1 pound ground beef (at least 85-percent lean)
1 tablespoon tomato paste
3 cups low-sodium beef broth, plus more as needed
1 (14-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 tablespoons Worcestershire sauce
1-1/4 cups uncooked macaroni
1 cup (4 ounces) shredded sharp Cheddar
Chopped fresh parsley, for serving
Preparation
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the garlic, thyme, paprika, oregano, salt and pepper and cook for 30 seconds, until the garlic is fragrant.
Add the ground beef and cook, stirring often and breaking up the meat with a spoon, until no longer pink, 3 to 5 minutes. Add the tomato paste and cook for 1 minute.
Pour in the broth, crushed and diced tomatoes and Worcestershire sauce; bring to a boil. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 minutes.
Remove from the heat and stir in the Cheddar. Taste for seasonings and add salt and pepper, if needed. Serve in bowls, topped with fresh parsley. (The goulash will continue to thicken as it sits. If desired, add a splash of beef broth when reheating.)
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
CHICKEN FAJITAS
This recipe is from the Food Network, and begins, "Marinating chicken, peppers and onions in a highly flavored marinade imparts big Tex-Mex flavors onto these mouthwatering grilled fajitas. Spiced yogurt and avocado sauce served alongside fresh cilantro keeps the fajitas healthy and fresh tasting."
Prep Time: 25 minutes; Inactive Time: 30 minutes; Cook Time: 15 minutes; Total Time: 1 hour 10 minutes; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fajitas-recipe-2040619.
Ingredients
1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas
Directions
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
OLD FASHIONED ONION RINGS
I've loved onion rings since the first time I tried them from a local fast-food restaurant, so I have no problem with whipping up a batch of them.
This is from JeanieMomof3 at AllRecipes. This recipe begins, "Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside — just like the pros make!"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Makes 3 servings
To view these online, go to https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/.
Ingredients
1 large Vidalia or other sweet onion
1 quart oil for frying, or as needed
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
1 large egg
3/4 cup dry bread crumbs
1/8 teaspoon seasoned salt, or to taste
Directions
Slice onion into 1/4-inch-thick rings.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
Sprinkle with seasoning salt before serving.
SKILLET LASAGNA
This is from Brittany at AllRecipes. It begins, "This no-bake skillet lasagna is made right on your stovetop and is a fast and easy alternative to store-bought hamburger mixes!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 3 servings
To view this online, go to https://www.allrecipes.com/recipe/273775/skillet-lasagna/.
Ingredients
1/2 pound ground beef
1/2 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1/2 onion, chopped
1 clove garlic, minced
2 teaspoons dried basil (Optional)
2 teaspoons dried oregano (Optional)
1 teaspoon salt
1 teaspoon black pepper
2 cups dried mafalda noodles
1 cup shredded mozzarella cheese
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.
Cook's Note:
You can use ground turkey in place of beef, if you like.
FARMERS' MARKET OMELETS
This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Brighten up your breakfast with these flavorful omelets, full of fresh vegetables, fragrant basil, and pungent feta cheese. Add some whole-grain toast and fresh fruit for a light, nutritious meal any time of day.” Serves 4; omelet per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Farmers-Market-Omelets/.
Ingredients
1 tablespoon plus 1 teaspoon canola or corn oil, divided use
1 cup grape tomatoes, halved
1 cup baby spinach
6 large egg whites
2 large eggs
1/4 cup fat-free milk
4 medium green onions, chopped
1/4 cup chopped fresh basil
2 ounces fat-free feta cheese, crumbled
Directions
In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2–3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer the mixture to a plate. Cover to keep warm. Set aside. Wipe the skillet with paper towels.
In a small bowl, using a fork, lightly beat together the egg whites, eggs, and milk. Stir in the green onions.
In the same skillet, still over medium heat, heat 1 teaspoon oil, swirling to coat the bottom. Pour half the egg white mixture into the skillet, swirling to coat the bottom. Cook for 30 seconds, or until beginning to set. Using a spatula, carefully lift the cooked edge of the omelet and tilt the skillet so the uncooked portion flows under the edge. Cook until no runniness remains, repeating the lift-and-tilt procedure once or twice at other places along the edge if needed.
With the skillet still on the burner, spread half the tomato mixture over half the omelet. Sprinkle, in order, with half the basil and half the feta. Remove from the heat. Using a spatula, carefully fold the half with no filling over the other half. Cut the omelet in half crosswise. Gently slide onto plates. Cover to keep warm.
Using the remaining ingredients, including the final 1 teaspoon oil, make and fill a second omelet.
Cook’s Tip
Although these omelets are top-notch with basil, feel free to use a different fresh herb or combine several for even more subtle layers of fresh flavor.
Subscribe to:
Posts (Atom)