Tag Archives: onions

Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette

Yum! I really liked this salad. I do wish however I had purple cabbage to add more colour. This salad is super easy to make, especially if you have a food processor to help you. In a pinch you could buy the package of pre-cut coleslaw.

I did not add the black sesame seeds. I cut up cashews and added to the top instead of mixing them in. You can also substitute almonds if you wish.

Shredded chicken or pork would be an excellent addition to this salad.

I found this recipe on Pinterest, which lead me to the website thekitchengirl.com.

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6 cups shredded cabbage
1 cup cooked Quinoa
1 cup shredded carrots
1/4 cup chopped cilantro
1/3 cup chopped cashews
1 Tbsp toasted black sesame seeds
2 finely chopped green onions
1/2 cup Sesame Ginger Vinaigrette (see recipe below)

1. In a large bowl, combine cabbage, cooked Quinoa, carrots, cilantro, cashews, sesame seeds and green onions; cover and refrigerate until ready to serve.
2. To serve, toss in sesame ginger vinaigrette

SESAME GINGER VINAIGRETTE
1/4 cup rice vinegar
1/2 cup canola oil
2 Tbsp sesame oil
1 tsp finely grated fresh ginger
1 finely grated garlic clove
1 Tbsp honey
Salt and pepper to taste

1. In a bowl, whisk together rice vinegar, canola oil, sesame oil, Ginger, garlic, honey, salt and pepper; cover, refrigerate.
Makes 3/4 cup

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Chicken Meatloaf Layered with Monterey Jack Cheese and Roasted Red Pepper

This is not a boring old meatloaf recipe! The flavour combinations in this loaf are so delicious!

I took this recipe from one of my favourite cookbooks “The Best of Rose Reisman” by Rose Reisman.

I love a recipe that I can throw together in the morning to bake later that evening. It can also be made ahead, up to a day in advance.  Reheat in a 300F oven for 15 minutes.

Rose Reisman also states in her cookbook to try mini meatloaves by using either a muffin cup mould or mini loaf pan. Divide mixture into 12 servings.

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1 1/2 lb (750 g) ground chicken
1/2 cup (125 ml) seasoned dry breadcrumbs
1 1/2 tsp (7.5 ml) finely chopped garlic
1 large egg
1/4 cup (60 ml) finely chopped yellow onion
1/4 cup (60 ml) ketchup
1/2 tsp (2.5 ml) dried basil
pinch of salt and pepper
1/3 cup (80 ml) finely diced green onions
2 oz (60 g) roasted red pepper, chopped (about 1/2 red bell pepper, roasted)
1/4 cup (60 ml) diced rehydrated sun-dried tomatoes
1/2 cup (125 ml) shredded Monterey Jack cheese or white aged cheddar (2 1/4 oz/65 g)
2 Tbsp (30 ml) grated Parmesan cheese (1/2 oz/15 g)

1. Preheat oven to 375F (190C). Line the bottom and sides of a 9×5-inch (2 L) loaf pan with foil or parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, garlic, egg, onion, ketchup, dried basil and salt and pepper until well mixed. Pat half the chicken mixture into the prepared loaf pan. Sprinkle with the green onions, red pepper, and sun-dried tomatoes. Mix the Monterey Jack and Parmesan cheese and add all but 2 Tbsp (30 ml) of the cheese mixture to the loaf. Pat the remaining chicken mixture over the filling. Bake for 40 minutes or until the interior temperature reaches 165F (74C). Sprinkle with the remaining cheese and bake for 2 minutes or until the cheese melts. Let stand for 10 minutes, then slice and serve.
MAKES 6 SERVINGS

Nutritional Information per serving:
Calories 280
Carbohydrates 13 g
Fibre 1.8 g
Protein 22 g
Total fat 14.3 g
Saturated fat 4.9 g
Cholesterol 130 mg
Sodium 420 mg

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Turkey Chili with Kidney Beans

I just found my family’s favourite chili recipe!! I took this recipe from Cook’s Illustrated “The Best Light Recipe”. My kids really liked the little turkey balls hidden inside the chili. If you can’t find ground turkey, you can substitute with ground chicken. Garnishes, such as diced tomato, diced avocado, sliced scallions, shredded low-fat cheddar cheese, low-fat sour cream, and chopped cilantro, are a nice addition.

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2 medium onions, minced
1 medium red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 – 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4 – 1/2 teaspoon cayenne
1 tablespoon vegetable oil
Salt
2 pounds 93 percent lean ground turkey
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
2 limes, cut into wedges (for serving)

1. Combine the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, oil, and 1/2 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 8 to 10 minutes.
2. Add half the turkey and increase the heat to medium-high; cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes. Stir in the beans, diced tomatoes with their juices, crushed tomatoes, broth, and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, uncovered, until the chili has begun to thicken, about 1 hour.
3. Following the illustration, see below, pat the remaining 1 pound of turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir them into the chili. Continue to simmer, stirring occasionally, until the turkey is tender and the chili is rich and slightly thickened, about 40 minutes longer (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water). Season with salt to taste. Serve with the lime wedges and garnishes if desired. (The chili can be refrigerated in an airtight container for up to 3 days, or frozen for up to a month.)

SERVES 8
Per 1 1/2 cup serving: Cal 340; Fat 10g; Carb 34g; Protein 32g; Fiber 9g

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Tex-Mex Fajitas

I love dinners that you and your guests have to build yourself.  It is fun adding your own flavors to your meal.  I made fresh guacamole, and fresh salsa as a condiment.  I marinated both chicken and flank steak for this recipe so my guests had a choice.  I also sauteed onion slices and red pepper strips.

This recipe was taken from The Best of Bridge – The Best of the Best and more.

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2 lbs flank steak (1 lb serves 3 people) or 3 chicken breasts, skinned, boned and halved

Fajita Marinade
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup red wine vinegar (eliminate for chicken)
1/3 cup chopped onion
1 tsp sugar
1 tsp oregano
Salt and pepper to taste
1/4 tsp cumin
2 garlic cloves, minced
6 large flour tortillas

Toppings
Onion slices, sauteed
Green and red pepper strips, sauteed
Shredded lettuce
Guacamole, sour cream and salsa

1. Combine marinade ingredients in shallow casserole. Score both sides of steak. Add meat. Cover and refrigerate several hours. Remove from marinade and BBQ. Slice in thin strips across the grain. Wrap in warm tortillas with onions and peppers and any or all of the other toppings.
SERVES 6

Stuffing with Roasted Garlic and Apples

This stuffing is the only one I make with my turkey dinner. It is taken from Homemakers magazine. I had to call my mother to find out what year and she thinks about 1996/97. I used to stuff the turkey but for the past couple of years I just cook it after the bird comes out.

1/4 cup butter
2 medium onions, chopped
2 stalks celery, chopped
2 heads roasted garlic, chopped
8 cups dry bread crumbs cut in small cubes
2 tart apples, peeled and chopped
1/4 cup fresh parsley, chopped
1/4 fresh sage, chopped or 4 tsp dried
2 tbsp fresh thyme, chopped or 2 tsp dried
1/2 to 1 cup chicken stock or apple juice
Salt and pepper to taste


1. In a skillet over medium heat, melt butter, add onion and celery. Cook until softened, about 5 minutes. Stir in garlic, squeezed from roasted cloves. In large bowl combine crumbs, apples, parsley, sage, thyme and onion mixture. Add enough liquid to moisten the crumbs. Salt and pepper to taste.
NOTE: This recipe makes enough for a 10-12 lb bird. It can also be halved for a 4-6 pound bird. The stuffing can be baked separately in a covered casserole at 350F for 30 minutes.
ROASTED GARLIC: Slice 1/2 inch off top of each garlic to expose clove. Remove outer leayers of papery skin. Lay in foil and drizzle with oil. Cover up tightly. Bake for 350F for 30 to 45 minutes.

Viva Las Veggies

This recipe is from “Eat, Shrink and Be Merry” by Greta and Janet Podleski.  Viva Las Veggies makes a great side dish to anything.  I seed my tomatoes before adding to this dish.  I find if you do not, it gets watery.  I also scrape and discard the gills from the underside of the portobello mushrooms as well.

 

4 medium tomatoes, cut into chunks
2 medium zucchini, chopped
2 large portobello mushrooms, chopped 
(using a small spoon, scrape the gills from the underside of the mushrooms)
1 medium red onion, coarsely chopped
1 tsp minced garlic
1 tbsp each olive oil and balsamic vinegar
1 tbsp chopped fresh herbs, such as rosemary, basil, oregano, or thyme
(I always use basil)
1/4 tsp each salt and freshly ground pepper
1 cup fresh whole wheat bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 tsp dried thyme


1. Spray a 9×13-inch baking dish with cooking spray.  Add tomatoes, zucchini, mushrooms, onion, and garlic.  Mix well (using your hands works best).  Add olive olive, vinegar, herbs , salt and pepper.  Mix again to coat vegetables with dressing.
2. Roast, uncovered, at 425F for 25 minutes.  while vegetables are roasting, prepare topping.  combine bread crumbs, Parmesan cheese, and thyme in a small bowl and mix well.
3. Remove vegetables from oven.  Sprinkle crumb mixture evenly over vegetables.  Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.
Makes 6 servings