Onion


From the Jan 28th Co-op Newsletter, courtesy of Mary Duman:

Traditional collard greens are made with ham hocks but for those of us that don’t cook with ham hocks, I have come up with a few alternatives.

Ingredients:

  • 4 strips thick-sliced bacon, sliced crosswise into 1/2” pieces (without nitrates!)
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 T sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Several dashes hot sauce
  • 1/4 c. apple-cider vinegar
  • 2 lbs collard greens, stems removed, sliced into 3” wide strips (can substitute kale or chard)
  • 1 c. chicken broth (or water)

Directions:

  • Saute bacon and add onions, cooking until onions start to brown.
  • Add garlic, sugar, salt, pepper, and hot sauce and cook for a few more minutes.
  • Add vinegar and simmer until liquid reduces by half, stirring and scrapping bottom of pan.
  • Simmer until greens are soft and serve with hot sauce and cooking liquid.

*For vegetarian collard greens, you may substitute soyrizo, a soy alternative to chorizo, for the bacon and add a few dashes of Bragg’s Liquid Aminos (omit salt).
**For an even healthier alternative, try raw greens.

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From  the 1/14/11 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 2 beets, peeled and very thinly sliced
  • 1/2 onion, very thinly sliced
  • 2 T apple cider vinegar
  • 1 T extra virgin olive oil

Instructions:

  • Combine all ingredients in a bowl and marinate for at least one hour

From the Dec. 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ever since I quit eating dairy products, I have had periodic cravings for macaroni and cheese.  Fortunately, after stopping my consumption of dairy, I discovered that I didn’t have allergies.  My congestion and my dry eyes went away completely and avoiding dairy is easier now that I know how it makes me feel.  However, I have been on a quest for the perfect substitute for that nurturing, creamy, gooey dish.  Here is my latest version for anyone interested in a healthy substitute.

Ingredients:

  • 1 head cauliflower
  • 16 oz. package pasta  (we use brown rice)
  • 1/2 cup raw cashews
  • 1 cup vegetable broth (or cauliflower water from steaming, add a bay leaf, onion scraps, celery leaves)
  • 1/4 t. brown mustard
  • 2 T. nutritional yeast (you can find this at a health food store or just leave it out…its also good on popcorn)
  • 1 onion
  • 2-3 cloves garlic
  • 1/4-1/2 t. curry powder
  • 2 T. olive oil

Directions:

  • Steam the cauliflower for about 20 min. or until soft.  Boil past, drain, rinse, and set aside.
  • Sautee 1 onion and garlic in olive oil until soft (if you are in a hurry, just add 1/2 t. of garlic from a jar and skip the onion).
  • Put the cauliflower, broth, cashews, mustard, nutritional yeast, onion mixture, curry powder and a little salt and fresh ground pepper into a blender (high speed preferred).  Puree until creamy and pour over pasta and serve.

Voila!…guilt-free macaroni and cheese!

From Rowena at Moostruck Farms:

Ingredients:

Soup:

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3 quarts water
  • ¼ cup chicken bouillon granules (I use Better than Bouillon)
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1/ teaspoon ground allspice
  • 6 cups uncooked wide noodles
  • 4 cups sliced carrots
  • 1 package (10 ounces) frozen mixed veggies (I use just peas)
  • ¾ sliced celery
  • ½ cup chopped onion
  • ¼ cup uncooked long grain rice
  • 2 tablespoons minced fresh parsley

Dumplings:

  • 1 1/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons vegetable oil

Directions:

Soup:

  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1 ½ hours.
  • Remove chicken; allow to cool.
  • Strain broth; discard bay leaf and peppercorns.  Skim fat.
  • De-bone chicken and cut into chunks; return chicken and broth to pan.
  • Add noodles, vegetables, rice and parsley; bring to a simmer.

Dumplings:

  • Combine flour, baking powder, thyme and salt in a bowl.
  • Combine milk and oil; stir into dry ingredients.
  • Drop by teaspoonfuls onto simmering soup.
  • Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

Yield:  20 servings.

From the October 8 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 to 2 tart green apple, peeled, cored, chopped
  • 3 cups chicken or vegetable broth
  • Pinches of nutmeg, cinnamon, salt and pepper

Directions:

  • Combine butter, onion, and carrot in large saucepan.
  • Cook for 5 minutes.
  • Add squash, apple, and broth.
  • Bring to boil.
  • Simmer for 10 minutes or until squash is soft.
  • Puree.
  • Add spices to taste.

Some Variations:

  1. Instead of 3 cups broth, use 1 cup broth, 1 cup apple cider/juice, 1 cup heavy cream. Cook the veggies in the broth/juice combo and stir the heavy cream in after apple & squash mixture.
  2. You could add 1 yam or sweet potato for added smoothness and a more intense flavor. Also, you could roast the squash in the oven – slice in 1/2, cover with olive oil and salt and pepper put on foil.(400 degrees approx 35 min). This will add character to the soup, and save you the tedious task of trying to peel a squash.
  3. Some additional spice varieties: curry (to taste), sage (to taste – use fresh) & 1/2 C brown sugar, rosemary (2 whole sticks in there while you’re boiling the squash. Remove before blending).

From the September 10 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 medium Yellow Onion
  • 4-6 tablespoons olive oil
  • 2 sweet potatoes, peeled and cubed
  • 3 small eggplant cut into cubes
  • 1 large red pepper
  • 2 cloves garlic, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 1 small cans chopped tomatoes
  • 1 can chickpeas, drained
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
  • 1 carton plain yogurt

Directions:

  • Preheat the oven to 425 F.
  • Cut one whole onion into thick moon slices.
  • Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice, quinoa, or bread.

From the August 13 co-op newsletter, courtesy of Kim Vodden.  Note the delicious kebab recipe thrown in for fun at the end!

Ingredients:

  • 3 Cups Watermelon (cubed)
  • 1 Cup Feta Cheese
  • 1 Handful of Mint (Chopped)
  • 1/2 Red Onion (moon sliced thinly)
  • 1 Tbs Balsamic Glaze (Plain Balsamic Vinegar will work as well)
  • Salt & Pepper (to taste)

Directions:

  • Combine watermelon, feta, mint, and onion in a bowl.
  • Toss in balsamic vinegar.
  • Salt and pepper to taste.
  • Serve cold with some kebabs (like ones made with heirloom bell peppers, japanese eggplant, and summer squash in a lemon/oregano marinade with a yogurt dipping sauce).

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