Archive for the ‘Onion’ Category

Zucchini Patties

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Ingredients

  • 3 medium zucchini, coarsely grated
  • 1 medium onion, coarsely grated
  • 1 tablespoons kosher salt, plus more
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 large egg, beaten to blend
  • 1/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons finely chopped fresh thyme
  • Freshly ground black pepper
  • Vegetable oil (for frying; about 1 1/2 cups)
  • Roasted Red Pepper Labneh

Preparation

  1. Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
  2. Pour oil into a large skillet, preferably cast iron, to a depth of 1/2″ and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
  3. Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2″ patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
  4. Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.

 

courtesy of:  http://www.epicurious.com/recipes/food/views/Zucchini-Patties-51245270

zucchinipatties

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Zucchini, Cheese and Herb Fritters

Ingredients

For fritter mixture

  • 4 cups coarsely grated zucchini
  • 2 teaspoons coarse sea salt
  • 1 cup chopped scallion
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 1 tablespoon dried oregano (preferably Greek), crumbled
  • 1 cup cornstarch
  • 1 cup grated kefalotíri or Pecorino cheese

For frying

  • About 2 cups safflower oil
  • About 2 cups olive oil
  • Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

Step by Step

Make zucchini batter:
Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.

Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.

Fry fritters:
Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.

Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.

Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

courtesy of:  http://www.epicurious.com/recipes/food/views/Zucchini-Cheese-and-Herb-Fritters-103310

zucchinicheeseherbfitter

Zucchini Walnut Fritters

Serves 4

Ingredients

  • 1 small Russet potato, shredded
  • 1 medium zucchini, shredded
  • 1/4 C minced green onion
  • 3/4 C finely ground walnuts
  • 2 T chopped fresh parsley
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1/2 C all-purpose flour
  • 2 T safflower oil

Step by Step

*Possible substitutions: I omitted the green onions, used basil instead of parsley, and added some dried minced onion for extra onion-y flavor. The original recipe also calls for olive oil to fry them, but safflower oil handles high temperatures better so I subbed that.

  1. Heat a large skillet over medium heat, and add a tablespoon of the oil.
  2. Combine all ingredients in a large bowl, and then shape the zucchini mixture into little patties and fry them in the oil.
  3. Add the other tablespoon of oil either when you flip them or add a second batch….whenever the oil runs out.
  4. They can be any size you want, just make sure they’re all the same thickness.
  5. When they’re done cooking, set them on a couple of paper towels so any extra oil can drain.
  6. They can be paired with a simple salad of torn romaine, basil, and a creamy white balsamic vinaigrette.

Nutrition facts per serving: Calories: 301; Calories from Fat: 188; Total Fat: 20.9g; Saturated Fat: 1.2g; Sodium: 299mg; Total Carbohydrates: 23.4g; Dietary Fiber: 3.3g; Sugars: 1.6g; Protein: 8.8g

courtesy of:  http://florafoodie.com/2014/02/zucchini-walnut-fritters.html

Zucchini Walnut Fritters

Lahano Katsarolas: Stewed Cabbage with Mint

In Greek: λάχανο κατσαρόλας, say: LAH-hah-no kat-sah-ROHL-lahs

The word katsarolas means cooked in a pot, and for this dish of Stewed Cabbage with Mint, a soup or stew pot or a dutch oven works well. The interesting taste combination is a delight as a side dish or meatless main dish.

The recipe serves 4.

Ingredients
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped or sliced
  • 1 cup of olive oil
  • 2 1/4 pounds (about 1 kilo) of cabbage, outer leaves removed, cut in medium chunks
  • 2 tomatoes, finely chopped
  • 1 1/2 tablespoons of finely chopped fresh mint
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 2 whole cloves

Step by Step

  1. Sauté onion and garlic in olive oil until translucent.
  2. Add cabbage and stir for about 5 minutes.
  3. Add all remaining ingredients (tomato, mint, salt, pepper, cloves) and enough water to cover by about 1/2 inch. Bring to a boil, cover the pot, reduce heat and simmer (slow boil) for 45 minutes.

Yield: 4 servings of Greek Stewed Cabbage with Mint.

http://greekfood.about.com/od/boiledvegetablesides/r/lahano_katsarol.htm

Beet-and-Lentil Salad on Cabbage Slaw

Beets may seem wintry, but in fact they’re likely to be freshest in summer. Look for golden beets or Chioggia beets (a variety with red and white concentric circles) to add cheery color to this salad. But red beets work fine, too.

Yield: 4 servings (serving size: 1 3/4 cups slaw and about 1 cup salad)

ngredients

  • Pickled onion:
  • 3/4 cup finely chopped red onion
  • 1/2 cup red wine vinegar

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

Salad:

  • 2 pounds small golden, Chioggia, or red beets
  • 1 cup dried green or brown lentils
  • 1/4 cup finely diced carrot
  • 2 garlic cloves, peeled
  • 1 bay leaf
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons capers
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Slaw:

  • 7 cups thinly sliced green cabbage
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon salt
  • Chopped fresh parsley (optional)

Step by Step

  1. To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 minutes; drain.
  2. To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk.
  3. To prepare salad, leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Discard garlic cloves and bay leaf. Add lentil mixture, pickled onion, dressing, 1/3 cup parsley, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper to beets. Set aside.
  4. To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt. Divide slaw evenly among 4 plates; top with salad. Garnish with chopped parsley, if desired.

Carrot-top Soup

Ingredients

  • 1 c Black-eyed peas, soaked Overnight
  • 1⁄2 c Dried split peas
  • 1⁄2 c Pearl barley
  • 3 qt water
  • 1 T Cold-pressed olive oil (or Use your favorite fat free Liquid)
  • 1⁄2 large Onion, chopped
  • 2 med Carrots, sliced
  • 4 Carrot tops (greens only Stems removed, chopped)
  • 1 large Mustard greens, chopped
  • 1 Leeks, sliced
  • 1 c Green beans, broken into
  • 1 large Potato, unpeeled, diced
  • 1⁄2 Bay leaf
  • 1⁄4 t thyme
  • 1⁄4 t tarragon
  • 1⁄4 t Savory
  • 1 t Salt
  • 1 ds Pepper

Step by Step

1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20 and water and simmer until the beans are tender, about 45 minutes.
2. In a skillet heat the olive oil (or other liquid).
3. Add the onions and saute, covered, 10 minutes or until the onions begin to brown.
4. Turn off the heat under the onions and pour about ½ c of the bean cooking water into the skillet and mix well.
5. =20 When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.
7. =20 from _high_road_to_health_, by lindsey wagner and ariane spade.

Carrot Top and Quinoa Soup

This is one of the easiest soups to make.

Total Time:  25min
Prep Time:  5min
Cook Time:  20min

Ingredients
  • 1 tbsp light olive oil or safflower oil
  • 1/2 sweet onion, diced
  • approx 4 cups broth
  • 4 medium carrots, peeled and cut into 1/4 inch rounds
  • 1 cup carrot, tops washed and finely chopped
  • 1/2 cup quinoa, rinsed
  • sea salt
  • fresh ground black pepper
  • OPTIONAL ADDITIONS:  chopped celery, savory (herb),

Step by Step

  1. First, saute carrots and onions in butter and/or oil.  If you have any other veggies (like celery!), add it in.
  2. Then, add in carrot tops and let them suck up the buttery goodness.
  3. Throw rinsed/soaked uncooked quinoa on top.
  4. Fill the rest of the pot with broth (veggie, chicken, beef, etc) and let it cook down.  Serve over tasty bread (sourdough?) and top with cheese!
    quinoacarrotsoup2

    quinoacarrotsoup