Onions

Our recipe for this week comes from another one of our more recent releases, The Lebanese Cookbook by Hussien Dekmak, owner and head chef of Le Mignon in London. Says Dekmak:This is always a favorite at my restaurant, Le Mignon. You can use either brown or green lentils, but I find that brown lentils give a much better result.moujadaraServes 4generous 1 cup brown or green dried lentils, rinsed1/4 cup olive oil1/2 small onion, finely chopped1/2 cup basmati ricesalt and black pepper1 teaspoon ground cuminfor the crispy onionsvegetable oil4 tablespoons sliced onionPlace the lentils in a deep saucepan, cover with water and bring to a boil. Boil for 20 minutes, then drain and set aside.Heat the olive oil in a lidded saucepan, add the chopped onion and fry until browned. Add the rice, cooked len

After our excellent adventures in Carcassonne chez Patricia and Andre, we were advised to stop by the quaint medieval village of Mirepoix, in the heart of the Cathare region, on our way to Sarlat just a few weeks ago, so off we went. I’d wondered if Mirepoix was where the famous mirepoix culinary method [...]

Garlic and onions are more than just an ingredient in tonight’s dinner. Garlic and onions also help fight infections and heal the human body. People far back in history were well aware that both of these foods had medicinal. They were consumed on a regular basis in order to protect themselves from getting sick and [...]

Back when I was an impoverished youth-ette in Boston, I sublet an apartment from a woman with a fabulous cookbook collection. In one book I found a recipe for something called “Medieval Lentils,” which was surpassingly filling and delicious, and cheap since it called only for onions, rice and lentils. I could make a pot [...]

Serves 2-32 tablespoons (30 ml) olive oil1.5 lb (700 g) pot roast such as chuck1 medium onion, chopped3 tablespoons (45 ml) vinegar1 can tomato paste1 1/2 cups (375 ml) water 16-24 very small pearl onions, peeled1 clove garlic, unpeeledA potpourri bag of 2 bay leaves, 8 allspice and1 teaspoon (5 ml) cumin seed1/4 teaspoon (1 ml) sugarSalt and pepper, to taste Directions:Heat the oil in the pressure cooker until very hot. Add the pot roast and brown well on all sides. Transfer to the steamer basket. Add the onion to the pressure cooker and sauté until wilted. Stir in the vinegar, tomato paste, water, salt and pepper. Lower the steamer basket into the pressure cooker.Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.Ad

This is just something I accidentally created yesterday. It turned out delicious, so I decided to share the recipe. Anyway, a good way to use leftover spring onion leaves. Here's the recipe:2 boneless, skinless chicken thighs2 boneless, skinless chicken drumsticks1 whole spring oniongreen parts (leaves) from 3 spring onions1 large garlic clove50 ml soy sauce1/2 tsp curry1/2 Tbsp brown sugara few drops of vinegar1 tsp finely grated fresh ginger1 tsp corn starch dissolved in 2 Tbsp waterCut chicken to bite sized pieces. Slice garlic and the white part of onion. Cut onion leaves to 1 inch long pieces.Heat some oil in wok. Brown the garlic, and quickly add white part of onion and ginger and stir fry on high heat for about 30 seconds. Add meat and stir fry until it's cooked (about 5 minutes, bu

Serves 4 Ingredients 1 small packet sage and onion stuffing juice of 1/2 lemon 2×225g ( 8 oz ) lean gammon steaks with all visible fat removed 16 very small onions 1 tablespoon polyunsturated margarine 1 tablespoon sugar Pre-heat the oven to 200 C ( 400 F/gas mark 6 ) . Make up the stuffing according to the instruction on the packet, adding the [...]

Serves 4 Ingredients 700 g (1 1/2 lb ) lean stewing or braising steak, cut into 2.5 cm ( 1 inch) cubes a little plain flour 25 ml ( 1 1/2 tablespoons ) sunflower oil 2 large onions, sliced 2 garlic cloves , finely chopped or crushed 1 beef stock cube 150 ml ( 5 fl.oz ) water 1 bay leaf salt and pepper Pre-heat [...]

Ah, pickled onions!  I served these at Yazoo City -- that was the last restaurant I owned back in 2006.  When folks would sit down at the tables we'd bring them a bowl of these sweet onions, some strawberry butter and a basket of Loretta's homemade muffins.  Nothing like starting things off on the right note of contentment, eh?These pickled delights make a dandy snack at any time of the day or night and the by-product of making them is a wonderful red onion vinegar which can be used to make salad dressings and all sorts of other edibles.  I've always loved pickling and out of all the foods I've pickled, I think red onions are the best all around item.  Try this recipe out and you may find that you suddenly need to have these pickled onions

You get tears when you peel it. And yes, the ancients believe that it’s an aphrodisiac. Since prehistoric times the onion has been considered an aphrodisiac. In the days of the Egyptian pharaohs, celibate priests were forbidden to eat onions because of its potential effects to raise their libidinous desires out of control. They are mentioned in many classic Hindu texts on the art of making love and were commonly used as an aphrodisiac in ancient Greece. Ancient Greeks believed that certain bitter edible bulbs (that includes garlic, and onion) stimulated passion. They were cooked in various ways, and eaten with “aphrodisiac salads” containing honey and sesame seeds. Also in France, newlyweds were served onion soup on the morning after their wedding night to restore their libido.What i

The campaign to increase food intake and variety is wearing me out. I foolishly decided that if we never eat the same thing twice, then everything will always be new, then there will be no safe harbour. It is now a given that every mealtime results in collective squalks of horror.He takes one glance at his dinner plate, clutches his throat and makes retching noises. I nudge the plate towards him, Asparagus spears, caramelized onions with crumbled bacon and a side of Dauphinoise potatoes. This child has to eat some, that child has to eat more and the other child just has to tolerate the food being on the table.“I am hate!”“You’ve never had it before so you don’t know if you hate it yet.”“I hate celery!”“It’s not celery dear.”“What it is den?”“Asparagus.”“

5"X7" Oil on panelEncouraged by last week's onions, and fed up with the state of the weather, (30 cm more snow predicted for this weekend, that's about 1 ft for the metrically challenged), I decided to have another go at some onions.I also had quite a lot of carmine left over from the orchids and didn't want it to go to waste.

5"X7" Oil on panelI built myself a shadow box today, out of old foamcore. I tried to find advice on the internet, but most of my searches just returned craft sites creating shadow box frames for displaying collections, all the rage apparently. This will do me for now. Today's vegetable, the humble onion.

My absolute favorite Jackal quote from this week's episodes:Spinelli: The Jackal understands through extensive research and observation that the last person to view highly sensitive material on Mr. Corinthos, Sir's desk had their eyes squeezed out of them and served to them as cocktail onions.Maxie: You're kidding, right?Spinelli has the BEST LOOK ON HIS FACE! LOL!!Awesome.

well without Onions you sure will be missing the taste in your dish. You will be shocked to know that this petty vege can do more than just adding taste to your dish and decrease your heart problems. You can also charge your ipods and mobiles wit this vege. All you have to do is to take an onion and put two holes in it and put in saline water or glucose water or any other health drink.After half an hour take the onion out of the mixture and allow the water to get dried.Insert your charger connected to your ipod or mobile phone to charge them up. Dont worry if you insert the charger to the onion and it doesnt charge the ipod. Just try it again.Well its just another home made recipie to charge the gadget. The principle is that if the health drinks can charge your body by providing the needed

If you think that onions are the spice of life, you'll be pleased to learn that scientists in New Zealand have perfected a no tears onion. Using the wonders of biotechnology, they were able to switch off the gene controlling the enzyme that causes us to cry. This discovery could put an end to the days of slicing onions for your French onion soup under water, and other strategies for chopping

4 servingsA semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.Ingredients :4 teaspoons extra-virgin olive oil, divided1 1/2 cups thinly sliced red onion2 teaspoons minced fresh rosemary, divided1/8 teaspoon saltFreshly ground pepper to taste 2/3 cup shredded fontina cheese, preferably aged4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat1/2 cup white wine1 cup reduced-sodium chicken broth4 teaspoons all-purpose flour1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let c

Q. Why do eyes burn and water up when cutting onions?A. The scientific reason is only this: There are certain compounds of sulphur in the onions. One can fairly call it mild acid. When an onion is cut these compounds spread around in the air and cause eyes to burn. But fortunately they are water-soluble. As a result they dissolve in tears, so after a while the burning ceases.When the onions are kept in a bowl of water and then cut, these acidic compounds are dissolved outright and don’t spread around. One can avoid eye-burning thus. (S53/121996)

The family is sitting at the dinner table. The son asks his father, 'Dad, how many kinds of boobies are there?'The father, surprised, answers, 'Well son, there's three kinds of breasts. In her twenties, a woman's breasts are like melons, round and firm. In her thirties and forties, they are like pears, still nice, but hanging a bit. After fifty, they are like onions.' 'Onions?' 'Yes, you see them, and they make you cry.'This infuriated his wife and daughter so the daughter says, 'Mom, how many types of 'willies' are there?'The mother, surprised, smiles and answers, 'Well dear, a man goes through three phases. In his twenties, his willie is like an oak tree, mighty and hard. In his thirties and forties, it's like a birch tree, flexible but reliable. After his fifties, it is like a Christmas tree.''A Christmas tree??''Yes dear, dead from the root up ... and the balls are for decoration only.'I see you! Don't forget to leave a comment and have a great day. :)

This is basically a version of Buccatini All’Amatriciana, and my favorite recipe for this dish is Lidia Bastianich’s, which is right here. I tried a different recipe this time; the main difference was that the bacon was cooked first and the onion and garlic were cooked in the leftover bacon drippings instead of olive oil. Next time I’ll probably go back to Lidia’s. The last time I made this, I had to use regular spaghetti because I couldn’t find the right kind of pasta - buccatini or percatelli - both of which are basically spaghetti that is a hollow tube. I found Pertatelli, and am delighted to say that this was fantastic. I served it with Gran Padano to grate over it, fresh Semolina bread, and a salad of Romaine, chives and carrot peelings with olive oil and Balsamic vinegar.

Have you ever wondered why slicing onions can make you cry? Well, the reason why is because of the gas that the onion releases when we cut this member of the lily family.The onion itself contains oil, which contains sulfur, an irritant to both our noses and to our eyes. Cutting an onion arouses a gas contained within the onion, propanethiol S-oxide, which then couples with the enzymes in the onion to emit a passive sulfur compound.When this upwardly mobile gas encounters the water produced by the tear ducts in our eyelids, it produces sulfuric acid.In response to the caustic acid, our eyes automatically blink, and produce tears which irrigate the eye, and which flush out the sulfuric acid. Another reflex to rid the eyes of a foreign substance, that of rubbing our eyes with our hands, often exacerbates the situation, because our hands are coated with the caustic, sulfuric acid producing oil from cutting the onion, which we then rub directly into our eyes. Much to our chagrin, the onl

Bruschetta is a traditional Italian appetizer or antipasti, as you see it listed in a menu in an Italian restaurant, and definitely my favorite! I love bruschetta, especially the one that they serve over at the CheeseCake factory. They bake a special bread which is more fluffy, like a pizza base; but the traditional bruschetta is supposed to have a hard italian crusty bread for a base, and is topped with tomatoes, garlic, and basil, in the least. I like my own version though, which also includes onions and parmesan cheese:) So here's my recipe for this tasty snack which is very simple and easy to make, and healthy too! Ooh! I still have the lovely smell of garlic and the tomatoes and herbs in my nose!!Ingredients4 large ripe and juicy tomatoes1 garlic clove, minced1/2 cup onions - chopped finely1/4 cup loosely packed fresh basil leaves - chopped1 tbsp dry oregano flakesSalt and freshly ground pepper to taste1/2 cup shredded parmesan cheese (goat cheese or mozarella tastes great too)1/

I converted my family’s Green Bean Casserole Recipe today. I wanted to make sure this classic was ready to go for Thanksgiving dinner. Last year, I was in a rush and at the last minute we popped out a recipe using Progresso mushroom soup and no french onion topping. Big mistake! [...]

Stir fried fish slices with ginger and spring onions (scallions) is a simple yet delicious dish to prepare. You can use fresh fish or frozen fish such as dory for this dish. White fish is preferred. The key to this dish is having a stove with really hot flame so that you can cook this dish fast. Cook it a little longer and it will turn a tad too soggy. There is essentially two parts to cooking this dish. Firstly, to marinade and lightly fry the fish till it’s cooked or almost cooked. Secondly, to cook it with ginger and spring onions. Though it is usually found in commercial eateries, you can try it at home just like what I did. This is my recipe for Stir Fried Fish Slices with Ginger and Spring Onion (more…) Share This

GetKitchenSupplies.com http://feedblendr.com/blends/20249.rss http://www.highbeam.com/doc/1P1-105650825.html Gueorgui Pinkhassov Magnum Photos 01-01-1991 Les prisonniers d?argent les livraisons d’oignons pour les cuisines du camp. Prisoners unloa...

This is a nice and easy soup recipe that can be made with either yellow or green split peas. The caramelized onions turn what it would be a boring pea soup into a bowl of wonderful flavors.Ham can be added in the final step, if desired.Weight Watchers Split Pea Soup with Caramelized Onions and Cuminseed recipeMakes 4 servingsIngredients1 cup dried split peas1/2 teaspoon dried basil1 bay leaf2 cups water2 cups chicken broth3 tablespoons olive oil2 cups chopped onions1/2 teaspoon cumin seedssalt and pepperPreparation1. In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender (about 35 minutes); discard bay leaf.2. Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.3. In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.WW POINTS per serving: 4Nutritional information per serving: 311 calories, 11.5g fat, 13.8g

This is the third in the series of still life's that I have incorporated an aluminum bowl with fruit, vegetable, and almost any kind of food I like. The reflective nature of the object along with the various colors makes for a strong piece. Onions in this piece makes for a interesting and exciting still life.Click Here to Bid

Simply Delicioso with Ingrid HoffmannCoco LocoCaribbean Salmon with Guava Barbecue Sauce and Mango Veggie SalsaBest Basic White RiceCoconut PopsiclesPineapple Mojitos To get the recipes:Click hereHEY!!! INGRID, YOU'RE STILL HERE?I guess so. Ingrid begins the show by telling us that she loves barbecue sauce and she makes a Spanglish version of it. She gives us her favorite Chica Tip - she puts onions in the fridge for 10 minutes before she is going to use them.To tell you the truth, this is legitimate advice, but Ingrid would never tell you WHY. There are sulfur compounds in onions, which get released when you cut into them. These compounds are attracted to water...in your eyes, for example, and are converted to acids. That causes the stinging we feel when chopping onions. Chilling them seems to prevent this toxic chemical reaction. But there are other solutions out there too. If you run water, supposedly the sulfur compounds are attracted to THAT, instead of your eyes. (I've never fo

I had a bag of vidalia onions that I wanted to do something with.Usually I will bake them with beef boullion but wanted something different.So I found this recipe on recipezaar.I added a bit of salt and pepper at the end,but other than that I made it as writte.They were very good.My oldest said they were too sweet,but everyone else enjoyed them.I think they would be great for a fall side dish.And it was super easy to make.I will make these onions again.Baked Onionsfrom Recipezaar6 large onions, sliced 1/3 cup honey 1/4 cup butter 1/2 teaspoon salt Preheat oven to 425* In a saucepan at medium heat, heat honey, butter and salt. Grease a baking dish; Arrange onions and pour honey mixture over them. Bake 45 minutes until onions are tender and golden brown.

4 tbls Dijon-style mustard 2 6-oz tuna steaks salt to taste 2 large onions, thinly sliced pepper, freshly ground 2 tbls balsamic vinegar to taste Combine mustard, salt and pepper. Rub the mixture on both sides of the tuna steaks. Cook the tuna over high heat in a nonstick pan to seal in the juices. (A 1″ thick tuna will take 3 to 5 minutes on each side.) Remove the tuna. Set aside. Add the onions to the pan. Sear for 3 to 4 minutes. Deglaze the pan with the vinegar. Place the tuna on dinner plates. Spoon the onion-vinegar mixture over.

RECIPE INGREDIENTS1 muskrat1 1/2 tsp. salt1/4 tsp. paprika1/2 c. flour3 tbsp. fat3 lg. onions, sliced1 c. sour creamRECIPE METHOD Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut up. Season with 1 teaspoon salt, paprika, roll into flour and fry in fat until browned. Cover muskrat with onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour. Serves 4.

The first gate on the driveway to my grandfather’s farm. I remember planting most of these trees. . . “Memory is… one of a suite of higher or ‘executive’ brain functions hobbled by depression.“ “Memory Loss and the Brain”, Daniel Pendick (1991) . “The problem is that eyewitness acounts, while more convincing than hearsay accounts, are not always reliable. Research on eyewitness testimony is [...]

Diced Yellow Onion WarningConsumers, particularly persons with weakened immune systems and pregnant women, should not eat certain brands of diced yellow onions.The products could be contaminated with dangerous bacteria, Listeria monocytogenes, and may cause serious health problems, State Public Health Officer Dr. Mark Horton warned today.Gills Onions of Oxnard is voluntarily recalling 45,500 pounds of diced yellow onions which were distributed to retail and food service locations in Arizona, California, Nevada, New Mexico, Oregon and Washington. No illnesses have been reported in association with these products. The retail product was packed with the Trader Joe's brand name, and sold at Trader Joe's stores in 10-ounce, re-sealable flexible plastic pouches. Consumers should look for the lot code 2017-R 22 1956D and a “Best if Used by 6/16/07” date on the back side of the pouch. Foodservice operators and distributors should look for cartons containing four, 5-lb. bags labeled

In our household we love almost anything that is hot and spicy! I've served buffalo wings and chicken for many years so even our kids eat (and prefer) hot and spicy over sweet sauces. Onions are a favorite of mine and my youngest daughter and just the thought of these makes my mouth water! Buffalo Onions 1/2 c Red Hot Sauce 1/2 c butter, melted or olive oil 1/4 c chili sauce 1 T chili

This year we put onions in many places around the garden. First ones grew rapidly and we are eating them since the end of March. So we put more and more in to fill in spaces in the garden. Our onions are main character of our dinner salads and also sandwiches. .

This is yet another yummy dish my confinement lady cooked for me during confinement.Simcooks wanted more confinement dishes. So here's another one for her and my many blogging mommy friends who are pregnant. Looks like they all want to have a piglet!This is one dish that the tip on shredded ginger comes in handy.Ingredients: 400g Pig Liver, sliced 3 sprigs Spring Onions, cut in sections 5-8 slice Ginger, shredded 1 handful Wolfberries Marinade: 1 tablespoon Oyster Sauce 1/2 tablespoon Saseme Seed Oil 1 tablespoon Chinese Cooking Wine (Like Hua Tiao) How to do it: Marinade the liver with marinade and set aside for 30 minutes. Soak wolfberries with warm water for 10 minutes or till soften. Drain and set aside. Heat wok with a some sesame seed oil. Saute the ginger and spring onions till fragrant. Add in wolfberries and saute for 10 seconds. Add in the liver and saute till 90% cooked or well done. Dish and serve. Note: You can use brandy or dome instead of Chinese cooking wine if you ar

Wow..onion prices are bringing tears to our eyes. We tend to eat a lot of onions through a variety of recipes and probably consume about 14~18 pounds of onions in a month (…yeah we have a strong mouthwash too). During most of our purchases in the last month, the prices have been around $1.99 per pound. Here is how our yesterday’s onion purchase looked like, at that price: The USB drive is only to give a sense of size - didn’t get that one free with the onions. So basically, we got just 5 onions (about 5~6 days supply) for $6.53. Now, in absolute terms that’s not too expensive, but I remember buying the same kind of onions at $0.50 cents per pound, in the same grocery store, a few months ago. So the current price is like a 298% increase over the earlier price [a business idea with the potential of a 298% profit? - I wish onions lasted a bit longer ] According to this recent story on Netscape: A 50-pound bag of white onions from Mexico cost $55 on March 13, a

1 lb veal cubes, cut into bite size pieces2 medium bell peppers, seeded and cut in quarters, then sliced2 medium onions, cut in half and then sliced1 8 oz can of tomato sauce3-4 oz of sherry or white wine3 tb oilsalt, pepper and garlic powderPut oil in large frying panAdd peppers, cook approximately 7 minutesAdd onionsSeason with salt, pepper and garlic powderStir oftenCook until tenderPush aside and add veal, saute on all sidesCombine peppers, onions and vealAdd tomato sauceAdd sherry/wineCook together approximately 20 minutesServe over noodles

1 ring of skinny cheese & parsley sausage2 bell peppers, seeds removed, washed and sliced2 medium onions, sliced2-3 Tbsp oilPlace oil in frying pan, when hot add peppers, add onions after about 5 minuteswhen peppers and onions are almost done, move them to the side or around the outer edge of the frying pan and put the sausage in the center of pan. Cook on both sides until browned and done. Will probably take about 15 minutes on each side over medium heat. You will need to use you own judgement here.Makes a great sandwich on crusty italian bread

  This is my very first foray into stir frying beef. After taking inspiration from Simcooks, I proceeded to the supermarket, bought myself some beef flank slices, spring onions and ginger and did this. As I did not memorise her recipe, I more or less guessed the seasoning involved. There was an added bit of [...]

Q: I know onions and garlic are crucial to obtain and keep good health but for the last few years onions have been causing so much gas that I cannot eat them. This includes raw or cooked. I only want to use a small bit for flavor cooking. Any suggestions?A: This is called a "clue".  Your body is screaming at you to STOP eating them.  I would not eat them until you have some type of intervention to clear this up. There are a large number of energy medicine techniques that can clear nearly all food allergies but until you have that intervention stay clear as it is most likely harming your body.

Q: I know onions and garlic are crucial to obtain and keep good health but for the last few years onions have been causing so much gas that I cannot eat them. This includes raw or cooked. I only want to use a small bit for flavor cooking. Any suggestions?A: This is called a "clue".  Your body is screaming at you to STOP eating them.  I would not eat them until you have some type of intervention to clear this up. There are a large number of energy medicine techniques that can clear nearly all food allergies but until you have that intervention stay clear as it is most likely harming your body.

Two Onions, 6x8, oil $100, unframed, free shipping in the US Tp Purchase contact: jan.blencowe@comcast.net As I was getting ready to make some soup I decided that I should paint the onions first. I loved the colors, the golden yellow and the rich red-purple together. I was a slightly overcast day and the north light from the sliding glass doors created a perfect situation for settng them up as a still life. To me this is such a homey, kitchen painting, I can almost smell the soup that came later. Enjoy! painting a day daily painting affordable art

Lamb, garlic, and rosemary are a perfect blend. I'm not sure how easy it is to find the rosemary skewers in the U.S.,but they can be ordered over the internet primarily from Australia where rosemary is grown in huge amounts for both domestic use and exporting. 3 Lbs lamb, trimmed, cut into 1" Cubes1/4 cup olive oil 1/3 cup red wine 1 large shallot, chopped Juice of 1/2 lemon 2 cloves garlic, minced 4 tbls chopped fresh rosemary 24-30 pearl onions, trimmed and peeled Salt and black pepper, freshly ground 12 rosemary skewers, fresh or driedCombine all ingredients (except rosemary skewers) in a bowl and toss. Marinate in refrigerator for 2-3 hours, mixing occasionally. Remove lamb cubes and discard marinade. Thread lamb and onions alternately on to the skewers. You may need to make the hole for the rosemary skewers with a metal skewer. Grill on barbeque for 6-8 minutes on each side, or until cooked as desired. Serves 6

Lower in fat, but full of flavor! Ingredients 1 teaspoon olive oil  1/2 cup diced red bell pepper 4 tablespoons diced Vidalia onion 4 large eggs Salt to taste Freshly ground black pepper 2 tablespoons chopped parsley Heat the oil in a 8-inch non-stick frying pan over medium-high heat. Add the peppers and onions to the pan and cook for ...