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Showing Tag: "onion" (Show all posts)

Creamy Asparagus Soup

Posted by on Sunday, April 22, 2012, In : Recipes 

2 lbs asparagus, trimmed of woody stem bottoms
1 large yellow onion, chopped (1 1/2 to 2 cups chopped)
3 Tbsp unsalted butter
4 cups chicken stock
1 cup water
Leaves of 2 sprigs of fresh thyme
2 Tbsp chopped fresh parsley
1/4 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper
 
Cut tips from the asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Chop the remaining asparagus stalks into 1/4-inch rounds.
Melt the butter in a 4 to 5 quart ...

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Couscous Tabouli Salad

Posted by Chuck Murray on Sunday, April 15, 2012, In : Recipes 
Adapted from SparkPeople.com

 Ingredients
  1/2 cup boiling water
  1 1/4 cups dry couscous
   4 Tbsp olive oil
  1/3 cup lemon juice
   1 clove garlic minced
  1/2 medium red or green pepper, diced (I used frozen from last summer)
  1/4 medium onion, diced
  1/2 medium cucumber diced
  1/2 cup chopped fresh parsley
         
 (note: add tomato when in season)

Directions
Mix dry couscous with boiling water, add olive oil and lemon juice. Stir thoroughly, then cover and let stand for 5 minutes. Perf...
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Homestyle Sloppy Joes

Posted by on Wednesday, March 21, 2012,
Adapted from mrfood.com

Make your own Homestyle Sloppy Joes from scratch in the same time it would take to start with a store-bought Sloppy Joe mix, and reap the fresh-tasting rewards.

Serves: 6
Cooking Time: 15 min
Ingredients
2 to 2-1/2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
2 (15-ounce) cans tomato sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 sandwich or hamburger buns, split
Instructions
In a large skillet over medium-...

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Pot Roast

Posted by Chuck Murray on Monday, March 5, 2012, In : Recipes 

Ingredients

  • 1 whole (4 To 5 Pounds) Chuck Roast
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 6 whole Carrots (Up To 8 Carrots)
  • Salt To Taste
  • Pepper To Taste
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  • 2 cups To 3 Cups Beef Stock
  • 3 sprigs Fresh Thyme, or more to taste
  • 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously sal...


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World’s Best Braised Cabbage

Posted by on Tuesday, February 14, 2012, In : Recipes 
by Molly Stevens

1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
1 large carrot, cut into 1/4 inch rounds
1/4 cup chicken stock, homemade or store-bought, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste

1-Heat the oven to 325 degrees. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).

2-Trimming the cabbage: Peel off and discard any bruised or ...


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Mexican Potato Omelette

Posted by on Tuesday, January 31, 2012, In : Recipes 
2 TBS olive oil

1 red skin potato, halved, and thinly sliced

3 garlic gloves

2 scallions, thinly sliced

Coarse salt and ground pepper

1 1/4 cups plum tomatoes, coarsely chopped (about 2 tom.)

8 large eggs

1/2 cup shredded pepper jack cheese

2 TBS cilantro

1/2 lime juice

1. Heat 1 tbs oil in 10-inch broiler proof skillet over

    med.-low heat. Add potato, cover and cook, stirring until

    golden brown and tender, about 10 minutes. Stir in garlic

    and all but 1 TB...


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Food/Farming Related Articles/Tips


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