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Tag: yellow onions

Chicken Korma

November 12, 2018

Chicken Korma

  • 1½ skinless chicken thighs, cut into ½ inch pieces

Marinade

  • 1 cup non-fat Greek yogurt
  • ½ cup low-fat sour cream
  • ¼ cup half and half
  • ½ medium yellow onion, minced
  • 1 garlic clove, minced
  • 2 inch ginger, grated
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

Mix the yogurt, sour cream, half and half, onion, garlic, ginger, salt and cayenne pepper in a medium bowl. Add the chicken pieces and marinate for at least 2 to 3 hours if not over night.

  • ½ cup cashews soaked over night in ½ cup hot water

Blend the cashews with the water into a paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon black cumin seeds (shaahi zeera)
  • 2 green cardamoms, crushed
  • 1 ½ inch cinnamon stick
  • 3 to 4 cloves, crushed
  • 1 large or 2 small yellow onions, minced
  • 3 garlic cloves, minced
  • ½ cup cilantro, chopped

Heat a deep saucepan with the oil. Add the cumin, cardamom, cinnamon and cloves. Cook on medium heat for about 30 seconds. Add the onions, garlic, cashew paste and cook medium heat for at least 20 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat and cover and cook for 20 to 30 minutes. Check every 10 minutes, making sure it doesn’t stick to the bottom of the pan. Take the lid off and turn the heat up to medium high and let the excess moisture evaporate- another 10 minutes stirring constantly. Check for seasonings and garnish with cilantro.

Hanger Steak with Caramelized Onions, Roasted Potatoes, Gorgonzola and Red Wine Demi

October 15, 2018

Hanger steak6

  • 1-2 pounds hanger steak
  • Salt
  • Coarse black pepper
  • 1 tablespoon extra light olive oil

Generously sprinkle salt and pepper, pressing the spices down with your palm. Keep aside.
Heat a large non-stick frying pan. Add the olive oil and sear the hanger steak on each side for 3 to 4 minutes each. Take out and cover with aluminum foil and place on a cutting board. Let it sit for about 15 minutes. Slice once the meat has rested. Reheat the slices according to every ones taste right before serving.

Hanger steak4

Hanger steak3

Caramelized Onions

  • 1 large yellow onion, sliced thin
  • 1 tablespoon extra olive oil
  • 1 teaspoon salt
  • ½ teaspoon sugar

Heat a small non-stick frying pan. Add the olive oil and sliced onion and cook on a medium low heat. Add the salt and sugar. Cook for 30 minutes till the onion slices are translucent and golden brown. Keep aside.

Roasted Potatoes

  • 3 to 4 medium yellow potatoes, cut into a half inch dice
  • 2 tablespoons extra light olive oil
  • 1 teaspoon salt
  • Pepper

Hanger steak2

Heat a medium non-stick frying pan. Add the olive oil and the potatoes. Cook on a medium heat till the potatoes are cooked and golden brown- about 15 minutes. Add salt and pepper. Keep warm.

  • ½ cup gorgonzola cheese, crumbled

Red Wine Demi-Glace

  • ½ cup red wine
  • 2 cups beef broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 shallot, minced
  • Salt
  • Pepper

Heat a medium frying pan and add the butter. Saute the shallots on a medium heat for 2-3 minutes. Add the flour and cook for a minute. Whisk in the wine and beef broth, making sure no lumps are formed. Bring to a boil and lower the heat to medium. Let simmer for about 1 hour, until reduced by 1/3, stirring occasionally. Keep warm.

Hanger steak

Buttered Haricots Verts

  • 1 pound trimmed French green beans
  • 1 tablespoon butter
  • Salt
  • Pepper

Bring some salted water to a boil and blanche the beans for a minute in boiling water. Take out and add to chilled water with ice to shock the beans to stop the cooking process. Drain and pat dry.
Heat a medium frying pan and add the butter. Add the blanched green beans and sauté well for 3 to 4 minutes. Add salt and pepper and keep warm.

Hanger steak5

To assemble, place the steak slices on a plate. Add the caramelized onions and potatoes on top. Place the green beans on the side. Sprinkle gorgonzola cheese and drizzle demi-glace on top.

Latin Style Roast Chicken

September 11, 2018

Latin Roast Chicken1

  • One 4 to 5 pound whole chicken
  • 2 tablespoons butter
  • Zest and Juice of a Navel orange (save the oranges)
  • Zest of 1 Lemon (save the lemon)
  • 3 garlic cloves, mined
  • 2 teaspoons salt
  • 2 teaspoons Mexican rub (or smoked paprika)
  • Salt

Mix the butter, zests, juice, garlic, salt and the rub in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.

  • 4 cups chicken broth
  • 2 yellow onions, sliced

Preheat oven to 400 degrees F.

Pour the chicken broth at the bottom of the roasting pan. Add the sliced onion. Place the juiced orange and lemon into the cavity. Tie the chicken legs together and tuck the wings in. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil.

  • 1 cup orange juice
  • 1 tablespoon olive oil
  • 1 tablespoon all purpose flour

Take the onions out and keep aside to serve with the chicken. Take the liquid out and get rid of excess fat. Heat the roasting pan on the stovetop and add the olive oil and the flour. Stir and cook the flour on medium heat for a minute and add liquid and orange juice. Bring to a boil and let the liquid thicken. Check for seasonings and serve on top of the sliced chicken and the onions.

Latin Roast Chicken

Coconut Shrimp Curry- Thai Style

February 29, 2016

Thai Style Shrimp Curry

  • 1 pound jumbo shrimp, cleaned, deveined and sliced in half
  • 2 teaspoons tamari
  • 3 garlic cloves, minced

Place the shrimp, tamari and garlic in a zip lock bag. Marinate for 2 to 3 hours.

  • 2  tablespoons extra light olive oil
  • 1 large yellow onion, sliced thin
  • 2 stalks lemongrass, peeled and the insides minced- yields about ½ cup
  • 1 14 oz can light coconut milk
  • 1 teaspoon tamarind concentrate
  • 2 tablespoons fish sauce
  • 1 teaspoon palm sugar
  • 1 teaspoon sriracha sauce
  • 1 cup fresh basil, chopped
  • ½ cup cilantro, chopped
  • Salt
  • ½ lime, juiced

Heat a wok like pan and add the olive oil. Add the marinated shrimp and sauté on high heat for a minute. Take out and keep aside.
Add the onions and lemongrass. Saute on medium high heat for 2 to 3 minutes. Add the tamarind concentrate, coconut milk, fish sauce, palm sugar and sriracha sauce. Bring to a boil and let simmer for 5 minutes. Add the fresh basil, cilantro and shrimp. Cook for 2-3 minutes till the shrimp are cooked. Taste for seasonings, add salt and lime juice.

Cauliflower & Chickpea Stew with Olive, Raisin and Cilantro Gremolata

July 28, 2014

This is a fabulous dish to impress your vegetarian friends. I made this Moroccan style stew with delicious quinoa. I also topped the goodness with a mixture of green olives, raisins and cilantro.

  • 1 cauliflower head, cut into florets
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons roasted cumin seeds, crushed
  • 1 cookie sheet, lined with aluminum foil

Preheat oven to broil.

Place the cauliflower florets onto the cookie sheet. Add the oil, salt and cumin. Mix well and roast for 30 minutes till the florets are golden brown. Keep aside.

  • 2 tablespoons olive oil
  • 1 large yellow onions, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 2 tablespoons flour
  • 1 cup chicken broth
  • Salt
  • 2 cans chickpeas, washed and drained

Heat a large saucepan with olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and bring to a boil. Add the flour and sauté for a minute. Add the chicken broth and chickpeas. Bring to a boil. Add the cauliflower and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Check for seasonings and add salt as necessary. Garnish with gremolata and serve with quinoa.

Olive Gremolata

  • ½ cup green olive (I used the ones that are stuffed with garlic), chopped
  • ¼ cup golden raisin, chopped
  • ½ cup cilantro, chopped

Mix the olives, raisins and cilantro in a small bowl. Sprinkle on the stew and serve.

Mustard Roasted Potatoes and Onions

September 25, 2013
  • 5 to 6 large yellow skinned potatoes, peeled and cut in quarters

Bring water to a boil in a medium saucepan. Add the potato quarters and bring to a boil. Drain the water and let the potatoes dry and cool in the same pan.

  • 2 medium yellow onions, peeled and cut in quarters
  • 2 to 3 tablespoons grainy Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Transfer the potatoes to a lined cookie sheet. Add the onions. Add the mustard, olive oil, salt and pepper. Mix well and roast in oven for about 40 to 45 minutes till the potatoes are golden brown and crispy.

Pizza with Caramelized Onions and Pancetta

October 3, 2012

Pizza with Carmelized Onions and Pancetta

  • Pizza dough from your favorite pizzeria, divided into eight pieces
  • 1 tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 2 medium yellow onions, sliced thin
  • 3 tablespoons fresh thyme, chopped
  • Salt

Heat a medium frying pan with the olive oil. Add the pancetta and sauté for 2 to 3 minutes on medium heat. Add the onion slices and fresh thyme. Mix well and sauté on medium heat. Add salt and mix well. Cook on medium heat for a good 20 minutes or till the onions are translucent and soft with a soft golden color. Be careful not to burn the onions. Keep aside.

  • 16 Fontina Slices (2 on each pizza)

Preheat oven to 450 degrees F.

Roll out an individual pizza and add some fontina slices on the surface. Add the desired amount of caramelized onions on top. Bake pizza till the cheese is bubbly and the crust is golden brown.