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Browsing Tag: onions
From the Kitchn comes this delicious Stuffed Pepper Soup, based on what else – that ever popular dish the stuffed bell pepper. I like this dish for its robust flavor and even more for the fact that it brings all the flavors of stuffed peppers into a soup so easy to make it should be a crime. This version is stove-top, but I wonder if it could be adapted to an Insta-Pot. I bet it could and then it would be even easier and quicker to prepare. So until I work out the Insta-Pot recipe, enjoy this one. It is perfect for those chilly winter evenings here in the Pacific Northwest – or wherever you may be. Save Print Stuffed Pepper Soup Prep time: …
In honor of Labor Day and the typical end of the summer barbecue bash, let’s enjoy some grilled Middle-Eastern deliciousness on a stick. Yep, that’s right – it is time for Kofta Kebabs. A mix of ground beef and lamb, flavored with warm spices, parsley, onion, and garlic makes for a delicious send-off to summer. Add tahini sauce or tzatziki sauce along with chopped tomatoes, onions, and lettuce inside a pita with the kebab for a full meal. Or make a rice pilaf and grill some vegetables like zucchini, tomatoes, peppers, squash, asparagus, or whatever you like to complete this meal. Just because it is past Labor Day doesn’t mean you can’t still grill – so share this…
Today’s recipe is a delicious Dominican staple made from mashed green plantains, served with cooked onions, fried cheese, and/or a fried egg or fried salami. My wife makes this amazing dish for me, but today I made it for myself since she is away visiting family in the Dominican Republic. I was missing her and craving her cooking so I took matters into my own hands. This dish is simple to prepare – a real treat for a busy weeknight dinner or a relaxing weekend breakfast. Now I know some of you that have never enjoyed plantains may think mashed ‘bananas’ sounds gross, but plantains are a magical ingredient. Whether enjoyed fried and mashed as mofongo or twice fried as tostones, these tropical…
How does shredded beef in a rich, flavorful sauce sound? This Caribbean dish has roots in the region’s Spanish influence, specifically from the Canary Islands. Ropa Vieja is known as the national dish of Cuba and Puerto Rico also has a famous variant. The beauty of Ropa Vieja is in braising the beef in a rich sofrito, then shredding the beef into the sauce before adding sauteed peppers and onions along with briny green olives and cilantro. My variant is a bit different – an experiment to see if I can replicate the braised results using sous vide. How do you think I did? You will have to read the results below! Save Print Ropa Vieja Prep time: 20 mins Cook time: 6 hours…
Tonight’s recipe is another Louisiana classic, etoufee. Completing the triad of well known Cajun cuisine alongside gumbo and jambalaya, this dish showcases the shrimp in a deeply browned roux based sauce paired with rice. Clam juice, garlic, tomatoes, and the ‘holy trinity’ of bell pepper, celery, and onion round out the major players, delivering that famous base flavor. Spices add the pizazz – creole seasoning, three types of pepper, and thyme. Louisiana hot sauce is optional, but delivers a nice kick worth the addition. Crystal or Tabasco, it’s your choice as either works fine. Making the roux is the only time consuming aspect of this dish. It does indeed take patience and quite a bit of stirring, but the reward is well…
One of the first posts I wrote for Cooking-4-One was a recipe for Sweet and Sour Red Cabbage, a delicious side that I enjoy regularly. Given my recent sous vide experiments with vegetables and grains, I searched to see what it would take to make this dish using my immersion circulator. Well, I found the information I desired and the results I saw looked delicious. The one recipe that I based mine on comes from Kate Williams. Of course, I tweaked it slightly for my own tastes tonight. I substituted apple cider vinegar and bacon for the balsamic vinegar and currants. The results were amazing. The cabbage and carrots were bright and tender crisp with a hint of smoky bacon flavor, a subtle sweet and saltiness…
I just had to try this dish! It is based on a recipe from Suzy’s The Mediterranean Dish blog, which always contains amazing recipes and information. In doing some research, this dish is popular in Middle Eastern cuisine and was first noted in a cookbook from 1226! It comes in various forms from a version with meat served at celebrations to this simple dish commonly associated with the poor (attributed to Wikipedia). Regardless of variation or connotation, I loved the simple ingredient list and figured this meal would be a hit like the Koshari I made last year. For my take on this dish, I decided to prepare it sous vide since I recently cooked rice and lentils successfully this way. The results? Well, this simple…
Tonight’s post is another of my attempts to foolproof a single serving dish. Previously, I have made single servings of rice, mashed potato, and farro. This time I want to tackle another of those tough to cook ingredients – lentils. On the stove top, lentils have a reputation for either being under or over cooked. Under cooked lentils are crunchy and when over cooked, they blow out and become mushy. Couple that challenge with also cooking a small amount and the effort becomes frustrating. Sous vide cooking is once again coming to the rescue so we never have under or over cooked lentils. As a bonus, we can flavor them while they cook to get consistent and enhanced results instead of the unpredictable results everyone dreads…
This dish comes from New York’s Momofuku Ssam Bar by way of Sam Sifton and the NY Times. I saw this dish in a recent email and thought ‘dang, that looks good!’ and upon reading more, I just knew I had to make it. Chefs David Chang and Tien Ho have created a deeply flavorful fusion of Korean, Chinese and Italian cuisine with this dish. Of course, I made a few minor adjustments in order to cook this dish for one. This dish follows closely on the tails of its distant cousin Italian recipe – Pasta Genovese – the slow cooked onion sauce with beef. Except for needing to cook the onions a lengthy time, the similarities stop there. The rest of this dish…
Tonight’s pasta dish is one I had never heard of until I read about it on the NY Times Cooking site. Like several of the recent pasta dishes I have posted, this one has a multitude of variations. From my research, I went with a base recipe that I figured was the closest to the original/classic preparation. Similarly, like those other pasta dishes, this one also has just a few ingredients. The big difference is in the time it takes to make this dish. Genovese meat sauce takes many hours of cooking for the onions to break down and meld into the fork tender beef, essentially becoming one as ‘the sauce’. I will admit to being excited to make it after seeing this…