Tag: recipes

Roast Onions w/Gorgonzola + Pine Nuts

Sweet roast onions stuffed with couscous and topped with blue cheese and toasted pine nuts are a delicious one-bite appetizer. Or pair them with a few other tapas style items – like goat cheese stuffed peppadew peppers – for a light meal.

Our kitchen has been taken over by onions. For the past two months or so, we’ve gotten about five pounds of them with our weekly vegetable delivery. Even though I use onions almost every time I cook, it’s more than I can keep up with. I’ve been stashing them wherever I can find room – in my cabinets, in the bowl of my KitchenAid mixer, all over my counters… I made a giant pot of French onion soup the other night and it barely made a dent in my stash. Last week we thought we were finally getting a reprieve – onions weren’t on the list of produce we were told to expect. Lo and behold what did we find when we were unpacking out bag? More damn onions.

This recipe for roasted onions stuffed with curried black quinoa caught my eye on Pinterest, and I thought it might be a different way to use some of them up. Then as I was browsing menus looking for inspiration for today’s #SundaySupper event, which is all about tapas, I came across a dish called Cebolla Asada Con Queso Valdeón (roasted sweet onions with Valedon blue cheese and pine nuts). I married the two ideas and ended up with this dish, which I absolutely loved.

Roasting the onions with a drizzle of olive oil softens them up and brings out their natural sweetness – like the inside on an onion ring. The blue cheese added a rich earthiness, while quinoa and pine nuts gave them tons of texture.

I started with small onions, around two or two and a half inches across. They shrank in the oven, leaving each piece the perfect size to eat in one bite (which you’ll definitely want to do, since they can be a little messy otherwise.)

Roast Onions w/Gorgonzola + Pine Nuts #SundaySupper

Author: Lauren Keating

Serves: 6

Ingredients

  • 6 small onions
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • ¼ cup quinoa, rinsed well
  • ¼ cup water
  • 1 carrot, peeled and finely chopped
  • 2 tablespoons pine nuts, toasted
  • 2 ounces gorgonzola, crumbled
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Heat your oven to 350ºF.
  2. Peel the onions and slice off the ends. Cut each onion in half, crosswise through the widest part. Arrange the onions so that the wider end (what used to be the middle) faces up; use a paring knife to carefully hollow out the center each onion half, leaving about ½-inch around the edges. Finely chop the onion scraps and set aside.
  3. Place the onions in a shallow baking dish and drizzle with2 tablespoons olive oil. Roast for 30 minutes.
  4. While the onions roast, prepare the filling: Combine the quinoa and water in a small saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
  5. Heat 1 teaspoon of olive oil in the smallest pan you have. Add the carrot and reserved onion; cook, stirring frequently, for 4-5 minutes or until soft and fragrant. Mix into the quinoa.
  6. When the onion are done roasting, stuff each onion with filling. Sprinkle with toasted pine nuts, crumbled gorgonzola, and chopped parsley.

Nutrition Information

Calories: 156 Fat: 10.5 Carbohydrates: 12.6 Fiber: 2.6 Protein: 4.2

3.2.2265

Here’s what’s on the #SundaySupper table this week. Is quite the party!
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

And since no party is complete without wine, Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

<!–

–>

Oven Roasted Salmon and Cherry Tomato Skewers over Mexican Green Rice

This was last night’s dinner, and it came together quickly.  I threaded bite sized chunks of salmon onto skewers, alternating with colorful cherry tomatoes.  A light drizzle of olive oil, a good sprinkling of salt and pepper, 10 minutes in a hot 450F oven, and they were done.

I kept the skewers simple on purpose.  Sure you could load them with a
variety of things, and use a marinade or a glaze to boost the flavors, but last night I was looking for something healthy and uncomplicated.  I was very happy to focus on the simple pleasures afforded by the sweet fresh tomatoes and the juicy salmon.

I assembled the skewers and cooked the rice ahead of time, and since
cherry tomatoes and salmon chunks roast in a flash I only needed minutes
to get it on the (coffee) table when we were ready to eat.  I lined my baking pan to keep the juices from burning, and to make cleanup quick and easy, too.

The Mexican green rice is cooked with a bright green puree of poblano peppers, lime juice, and lots of fresh cilantro. Yum.

 

 

Roasted Salmon and Cherry Tomato Skewers
serves 4 
oven to 450F
1 lb salmon fillet, cut in bite sized chunks
assorted cherry tomatoes
olive oil
salt and fresh cracked black pepper
lime wedges and cilantro for garnish

  • Thread the salmon chunks on the skewers alternating with cherry tomatoes.
  • Place the skewers on a parchment lined baking sheet and drizzle with olive oil.  Sprinkle liberally with salt and pepper.
  • Bake for 10 minutes, until the salmon is done and the tomatoes are beginning to burst.  Put the tray under the broiler for the last minute.
  • Serve over Mexican Green Rice, garnished with lime wedges and cilantro.

Mexican Green Rice 
serves 4 (with leftovers)
2 Poblano peppers, seeded and rough chopped

1 large bunch fresh cilantro, about 2 oz, well rinsed
1/4 cup water
juice of 2 limes
2 Tbsp olive oil
1/2 large white onion, finely chopped 
2 cloves garlic, minced
1 1/2 cups rice
salt and fresh cracked pepper to taste


  • Put the peppers, cilantro, water and lime juice in a blender or food processor and blend to a fine puree, scraping down the sides of the bowl as necessary.  You will need 1 cup of puree.
  • Heat the olive oil in a saucepan and saute the onions for a few minutes until translucent,  Add the garlic and saute a minute more.  
  • Add the rice and stir to coat.  Then add the cup of pepper/cilantro puree, and 2 cups of water.  Bring the rice up to a simmer, then cover, lower the heat, and cook for 20 minutes.
  • Fluff the rice and check the seasonings before serving.



APRICOT CHERRY JAM

Isn’t homemade jam the best? Our family very rarely purchases jam at the store because I just love making it and we always seem to have a variety on hand. I knew I wanted to make some jam when a friend gave us a ton of apricots, but I wanted to put a twist on it. Apricots have a very, very mild flavor so pairing them with something more bold, like fresh cherries, took the jam to a whole new level. It’s delicious and I’m excited to have it on muffins and biscuits all winter long!
I like to use the low/ no sugar pectin when making jam. It generally requires several cups less of sugar and allows you to taste the fruit more, instead of the mixture just being super sweet. 
I use the “Inversion Method” of canning jam. Because it’s done without using a boiling water-bath process, there is a small risk of your jam spoiling prior to you eating it. I generally only invert the jams we plan to use within 6-8 month’s time. That being said I’ve used this method for years and years with hundreds of jars of jam and I’ve never had a single jar spoil. However, to each his own- if you have the time/ energy/ equipment to water bath can the jam, by all means, do that! 
The Pioneer Woman gives a wonderful tutorial on water bath canning jam here.  
Apricot Cherry Jam
Adapted from Sure-Jell’s Less Sugar Apricot Jam recipe, found inside my box of pectin
  • 5 cups pureed apricots (buy about 3 lbs. fully ripe apricots)
  • 1 cup pureed cherries {buy about 2- 2 1/2 cups fruit}
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. EVER-FRESH Fruit Protector
  • 4-1/2 cups sugar, measured into a bowl {you’ll need to divide it somewhat later on}
  • 1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
  • 1/2 tsp. butter

Pit and halve unpeeled apricots. Puree them using any sort of food processor. I don’t like my puree to be “baby food-like” but generally I run the food processor until most of the large chunks are gone. Measure exactly 5 cups prepared fruit into a large measuring bowl. 

You can see my set-up below. I use one of those basic, cheap food processors for recipes like this. It does the job well and I have less dishes to wash than when I use my big food processor. 
Next you’ll want to do the same process for the cherries. Wash them, then halve them, removing the cherry pit in the process. For 1 cup puree, you’ll generally use about 2- 2 1/2 cups fruit. Puree the cherries more than you did the apricots- the cherries will be more “baby food” like. 
Pour fruit into a large stockpot. Stir in lemon juice and fruit protector. Turn heat on medium-high and put a lid on the mixture. Allow it to heat up for about 10 minutes, stirring about once every 2-3 minutes. 
At this point the jam is more orange than red. Don’t worry- as it cooks those little bits of cherry skin will disappear and the jam will turn a beautiful red color. 

Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. 
Stir in remaining 4-1/4 cups sugar. Return to full rolling boil and boil for about  5-10 minutes. After about 5 minutes I take a small spoonful and put it in a little bowl, then put both in the freezer. After a minute or two that small jam sample has cooled and you can see if your jam will set up. If the mixture cools and it’s very runny, add about 1/4 cup more sugar and boil an additional 5 minutes, stirring constantly. If the sample of jam sets up into a nice jam texture, it’s done! 
Remove from heat. Skim off any foam with metal spoon if you’d like. I just stir mine up and ladle it into the jars. 

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. {The jar will be almost entirely full- only a tiny amount of head space remains. Wipe jar rims and threads. Cover with two-piece lids.
To use the inversion method: Please note that this is the method used for generations by individuals without fancy canning equipment. Because the jam is not processed in boiling water, there is a risk of spoilage. I try and make the process as sanitary as possible though, so before I begin making the jam I either run my jars and lids through a “sanitize” cycle in the dishwasher, or I wash them in super hot water. Dry on a clean cloth until ready to use. 
Once you’ve made your jam and it’s done, ladle it into the jars. Put the lid on immediately and wipe and jam off the threads. Screw on the rims and quickly turn the entire jar of jam upside down. Do this with all remaining jars. 
Let the jam sit, upside down, untouched for 24 hours. After that point, turn the jam back right-side up and press the middle of the lid- where the inversion process should have sealed the jar. If the lid presses down and pops back up, like a button, you’ll need to refrigerate and eat the jam now. {Or you could freeze it!} However, chances are the lid will be sealed and you will not be able to feel any movement of the lid, meaning it has sealed. Label the jars and put them in your pantry, to be eaten within about 6-8 month’s time. 
You can read more about how to water-bath can the jam here. Read another publication regarding the Inversion vs. Water Bath canning method here. 

Look at that gorgeous jam!
ENJOY!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close