Archive for January, 2010

How To: Balsamic Caramelized Onions

January 20, 2010

Caramelizing Onions

Caramelizing onions is simply cooking them slowly in olive oil until the natural sugars are released and the onions have browned nicely. The flavor is so wonderful, and a lovely topping for pizzas, bruschetta, sandwiches, eggs, salads, burgers… and the list continues! Eat them warm, room temperature or even cold. I’m 99.9% sure I prefer them cold after they’ve been in the fridge overnight. Such a rich taste.

My husband hates onions and says they look like worms, and I guess they sort of do. Doesn’t change the fact that they are so good!

What I Used:

1 medium yellow onion, sliced into rings
1-2 tablespoons olive oil
salt & pepper

Drizzle of balsamic vinegar to deglaze the pan. (optional)

What I Did:

Heat olive oil over medium-high heat. Sprinkle salt and pepper over onions. Toss in sliced onion and give a quick stir. Continue to cook until onions have browned, about 20 minutes. Next, I drizzled with balsamic vinegar and stirred to deglaze the pan. I love the flavor balsamic adds to the caramelized onions. This is optional, but I find it takes them to another level.

Here are some helpful links:

How To Caramelize Onions by Simply Recipes
Caramelizing Onions by allrecipes.com

Bruschetta :: 2 Ways

January 20, 2010

Bruschetta with Tomatoes and Caramelized Onions

Bruschetta is one of my favorite things. You can top it with anything and the possibilities are endless! This was my lunch today. It was so light and satisfying! I topped most of the bruschetta with a fresh tomato mixture, and the others with caramelized onions. Delish!

Bruschetta

Bruschetta is so simple to make. Slice a baguette into 1/4 to 1/2 inch slices, whichever you prefer. I like mine a bit thinner. Next, drizzle with olive oil and sprinkle with salt and pepper. Pop it into a 400 degree oven and bake until edges brown and bruschetta is crisp. Keep an eye on it, it can burn before you know it! You can enjoy the bruschetta like this alongside your main meal or start experimenting with toppings.

Tomato topping (above) is 2 Roma tomatoes – chopped/diced, 1 clove of garlic – diced, chopped fresh basil, drizzle of olive oil and salt & pepper. Combine in a small bowl and let sit. The flavors get better the longer they sit, but if you need to eat it right away you can. It will still be wonderful.

Caramelized Onion Crostini

Don’t you want a bite?! I adore caramelized onions. I used to hate onions, but somewhere along the way I’ve developed an appreciation for them. This makes me happy as they are so fabulously delicious!

Tomorrow I’ll be sharing a How-To on caramelizing onions. Be sure to check back!

Huevos con Salsa Verde

January 16, 2010

Huevos con Salsa Verde

Some of my favorite flavors are those based in Latin dishes. These foods are typically packed with gobs of calories and fat. I enjoy deconstructing those traditional meals, and creating dishes that are much healthier yet still very tasty and satisfying.

One thing you have to try {if you haven’t already} is making homemade salsas. This is one of the easiest things to make, and salsas add so much flavor and punch to all sorts of dishes. I typically puree my salsas. Why? #1. My husband won’t eat onions, no matter how small they are diced, he will find them! #2. It’s so easy! Minimal chopping. Super fast. Quick clean up.

Huevos con Salsa Verde

Today I made my first salsa verde. It was so fresh and tasty {although I completely forgot to add garlic!}. Just remember to always salt and pepper everything. At least, it will be well seasoned!

To make this breakfast. Cook 2 large eggs and top with salsa verde, light sour cream, 3 slices of avocado* and cilantro. That’s it! This would be really good wrapped in a small tortilla or even served with some fat-free or low-fat refried beans. Or black beans if you don’t care for refried beans.

Huevos con Salsa Verde

*Avocado Tip: I always squeeze a bit of lemon juice on my avocado. Also, sprinkle a little salt and pepper. The lemon juice really brightens the flavor of the avocado. It will also help to keep it from browning once the air hits it.

Happy Weekend!

Balsamic Fried Egg

January 6, 2010

One of my absolute favorite ways to prepare eggs is to fry it up in balsamic vinegar. It’s not only a super fast way get breakfast (even lunch or dinner!) on a plate, but it’s incredibly flavorful and satisfying. I enjoy it alone as a snack, but you can also add some wonderful additions like the Balsamic Wilted Spinach I’ve included here. Any veggies would be wonderful. You could even add this to a simple salad for some amazing flavor and healthy protein.

I’ve included the steps in photo form. I could not resist the lovely simplicity of these ingredients. Enjoy!

Egg

Start with one large egg. I used organic, cage-free eggs.

Balsamic Fried Egg

Heat olive oil over medium high heat. Place egg pan.

Balsamic Fried Egg

Only takes a few minutes. Grab your balsamic vinegar.

Balsamic Fried Egg

Add a few tablespoons of balsamic vinegar. I love it, so the more the better! Also, add a little salt and pepper. I like to flip mine over to let the yolk cook a bit, but if you like it runny, remove it from the pan and place on a clean plate.

Wilting Spinach

Add a tad more olive oil to your pan if it needs it. Place your baby spinach in the pan. Drizzle with balsamic vinegar. Remember to salt and pepper! Toss in pan. Cook until wilted. Remove from heat and plate with your egg.

Balsamic Fried Egg

Now eat and enjoy.

Tomato Tart

January 6, 2010

Tomato Tart

Last night’s dinner was a Tomato Tart from Martha Stewart’s Baking Handbook. From the pie dough made from scratch, the roasted garlic paste in the base of the tart to the shredded fontina and fresh tomatoes and basil, this recipe was a winner. The two of us downed almost the entire thing!

It’s so rewarding making foods from scratch. Sure, there is not always the time to do this, especially for those of you with kids and busy schedules. But when you do have the time, do it! To take all of the ingredients before you, and shape and mold them into something so lovely and tasty is just wonderful. I look forward to this year and all of the meals to be eaten.

Happy New Year!

Saturday Breakfast

January 6, 2010

Saturday Breakfast

This weekend my Mom, Dad and little sister were in town to spend some time with us for the New Year. I’ve been studying Martha Stewart’s Baking Handbook (that Dustin bought for me our first Christmas as a married couple) quite a bit over the last month. I used it to bake some wonderful Christmas cookies that I’ll share with you later. For breakfast though, I decided to try my hand at making Buttermilk Biscuits from scratch. The local Apple Butter my Mom gave me was so tasty on them, too!

Also, I made this Goat Cheese Quiche with Hash-Brown Crust that I found on Martha’s website. Do I even have to tell you it was good? Well, it was amazing. The only change I made was topping it with grated zucchini instead of scallions. Dustin hates onions of any form… even leeks! (Which I love!) It really added some lovely color to the quite yellow table. Even my 10 year old sister ate this and enjoyed it, even though hearing “goat cheese” made her uneasy.

Would you look at that crust! Mmm…

Saturday Breakfast

Saturday Breakfast

Saturday Breakfast