Tag Archives: red onion

Versatile Salsa

Cucumber SalsaIn many parts of the country, salsa is some mushy tomato stuff in a jar. In reality, the definition of salsa is a mixture of chopped vegetables (or fruits) that is used as a condiment. I decided to use some of the cucumbers from this week’s box to make a salsa to serve on grilled fish. While the fish was grilling, I was “sampling” the salsa with chips, and it tasted good for that, too! Feel free to adjust the proportions to your taste. Salsa is not an exact science!

Cucumber Salsa
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Ingredients
  • 2 medium tomatoes, chopped
  • 2 medium cucumbers, chopped
  • 2 cloves garlic, minced
  • 2 jalapeno peppers, minced
  • ¼ large red onion, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, chopped
Instructions
  1. Combine all ingredients. Serve over meat, with chips, or any way you usually use salsa.

I put this over grilled salmon and served it with Zucchini with Corn and Cilantro from Health.com.

Happy eating!

Ruth

 

Savory Quinoa and Kale

Savory Quinoa and KaleWhen I saw kale in the box this week, I decided I wanted to use it for a main dish. I found this recipe for One Pot Kale and Quinoa Pilaf from Food 52 and thought it would fit the bill. Quinoa is high in protein, so we used it as a main dish, but this would make a great side dish, too. I first learned about quinoa in a wilderness cooking class. The instructor said it was great to take backpacking, since it is the most balanced grain.

Savory Quinoa and Kale
Recipe type: Light Main Dish or Side
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Cook time: 
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Serves: 2-4
 
Ingredients
  • 2 cups chicken broth
  • 1 cup uncooked quinoa
  • 1 bunch kale, stems removed and leaves cut into 1 inch ribbons
  • 2 tablespoons olive oil
  • ½ large red onion, thinly sliced
  • 3 cloves garlic
  • 3 tablespoons red wine vinegar
Instructions
  1. Bring broth to boil in large saucepan. Add quinoa, cover, and simmer gently for 5 minutes.
  2. Top quinoa with kale, cover and simmer for 5 minutes. Remove from heat, keep covered, and let steam an additional 5 minutes. (I had to return the pan to heat for a few minutes, so that all the liquid was absorbed.)
  3. While quinoa is cooking, heat oil in a medium skillet over medium heat. Saute onion and garlic until softened.
  4. In a large bowl, combine quinoa and kale, vegetable mixture, and vinegar.

Happy eating!

Ruth

Mexican Frittata

Mexican frittataI recently found a recipe for an Artichoke Frittata in Good Housekeeping magazine. It is a very simple recipe and tasted really good. So, I decided to try a Mexican version this week. It is a great meatless dish! One secret to this recipe is to make sure to get the egg down into the vegetables, so they cook faster.

Mexican Frittata
Recipe type: Main
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Serves: 4
 
Ingredients
  • 2 tablespoons olive oil
  • ½ small red onion, thinly sliced
  • 1 pint grape tomatoes
  • 1- 15 ounce can black beans, rinsed and drained
  • ½ cup chopped roasted green chile
  • 6 eggs, beaten
  • pinch salt
  • 1 cup shredded cheddar cheese
Instructions
  1. Heat oil in a 12 inch skillet over medium heat. Saute onion for 1 minute. Add tomatoes, continue cooking until tomatoes begin to pop.
  2. Add black beans and chile, continue cooking to heat through.
  3. While the veggies are cooking, beat eggs in a medium bowl. Add salt and half of the cheese.
  4. Pour egg mixture over veggies; shake pan to distribute the eggs down into the veggies. Top with remaining cheese. Cover pan. Continue cooking until eggs are set.

You could probably use this method with a lot of different combinations. I might try it with some breakfast sausage next time.

Happy eating!

Ruth

Rosemary Potato Soup

rosemary potato soupToday, I was feeling the need for comfort food. Soup just seemed to fit the bill. I used the potatoes from the box and just a few other ingredients to make a tasty and somewhat healthier version in about 30 minutes.

Rosemary Potato Soup
Recipe type: Main
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Serves: 2
 
Ingredients
  • 2 tablespoons olive oil
  • ½ cup diced red onion
  • 3 cups cubed potatoes (1/2 inch dice)
  • 1 cup chicken broth
  • ½ teaspoon thyme
  • 1 teaspoon rosemary
  • salt and pepper to taste
  • 1½ cups fat free half and half
  • 2 tablespoons flour
Instructions
  1. Heat oil in medium saucepan. Add onion and saute until softened.
  2. Add potatoes, broth, thyme, rosemary, salt, and pepper. Bring to a boil and reduce heat. Simmer for 15-20 minutes, until potatoes are softened.
  3. Add half and half to pan. Puree mixture with immersion blender, leaving some large chunks.
  4. Add flour, cook 5 minutes more, until soup is thickened.

What is your comfort food?

Happy eating!

Ruth

Rosemary Beef Stew

rosemary beef stewWe’ve had warm weather in Albuquerque, but it still feels like winter. I haven’t made stew in ages, but felt like making it this week. My original plan was to put it in the crock pot before work, but that just didn’t happen this week. I got home a little early one day, so I decided to see how long it would take to make it in the oven. It was ready in less than an hour! My husband gave it a big thumbs up.

Rosemary Beef Stew
Recipe type: Main
Prep time: 
Cook time: 
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Serves: 4-6
 
Ingredients
  • ¼ cup flour
  • 1 tablespoon dried rosemary, crumbled
  • 1½ pounds stew meat
  • 2 tablespoons canola oil
  • 3 medium potatoes, cut into bite sized pieces
  • 1-2 large carrots, cut into bit sized pieces
  • ½ large red onion, cut into large chunks
  • 1 teaspoon beef bullion
  • 1 cup warm water
  • 1 cup red wine
  • 1 cup mushrooms, coarsely chopped
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine flour and rosemary in a shallow bowl. Dredge beef in flour mixture.
  3. Heat oil in a Dutch oven over medium high heat. Place beef cubes in oil and brown on all sides. Reserve the flour remaining in the bowl.
  4. Add potatoes, carrots, onion, bullion, water, and wine. Bring to a boil.
  5. Transfer the Dutch oven to the oven. Bake for 30 minutes.
  6. Add mushrooms and reserved flour mixture to Dutch oven. Bake an additional 15 minutes.

What is your favorite winter food?

Happy eating!

Ruth