Home » onions

Tag: onions

Slow Cooker Beef Pho Recipe

Ingredients

  • 225 g beef top sirloin grilling steaks very thinly sliced against the grain
  • 1 pkg rice stick noodles (about 1/4 inch/5mm wide), cooked

Vietnamese Beef Broth:

  • 2 onions (skin-on), halved
  • 3/4 cups chopped fresh ginger (skin-on)
  • 6 cloves garlic smashed
  • 2 cinnamon sticks
  • 4 star anise
  • 1 teaspoon each coriander seeds and black peppercorns
  • 225 kg beef soup bones
  • 1 carrots chopped
  • 1 tablespoon fish sauce
  • 2 strips lime zest
  • 1 1/4 teaspoon salt

Directions

  1. Arrange onions, ginger and garlic on foil-lined rimmed baking sheet; broil until slightly charred, 5 to 7 minutes. Transfer to slow cooker.
  2. Meanwhile, in small skillet, toast cinnamon sticks, star anise, coriander seeds and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 5 minutes; add to slow cooker along with beef bones, carrot, fish sauce and lime zest. Stir in 10 cups water. Cover and cook on low for 24 hours.
  3. Skim off fat from surface. Strain broth through cheesecloth-lined sieve into large saucepan; discard solids. Skim off any remaining fat. Bring to boil; stir in salt. Divide steak and noodles among serving bowls; spoon hot broth over top.

Slow Cooker Chicken and Lentil Stew Recipe

It’s a classic stew but lentils give it a whole new taste and make it amazing to come home to on a long cold winter evening.

Ingredients

  • 1 roasting chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs and 4 breast pieces) or a large package of any chicken parts
  • 2 carrots, chopped
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 1 sweet potato, peeled and chopped, or 2 baking potatoes
  • 4 cloves of garlic, minced
  • 1 handful freshly chopped mushrooms
  • 1 cup lentils, green, black beluga or French Du Puy
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 to 2 bay leaves
  • 5 cups water
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp chopped rosemary or thyme

Directions

  • Toss chicken pieces into your slow cooker. Top with all the veggies, garlic and lentils. Season with the salt, pepper and bay leaves. Pour in water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook 8 hours on low.
  • Stir in peas, corn and herbs just before serving.

Spinach and Caramelized Onion Dip Recipe

Ingredients

  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • kosher salt and black pepper
  • 1 16-ounce container sour cream
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
  • 1 tablespoon white wine vinegar
  • broccoli and cauliflower florets, endive spears, and radishes, for serving

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until golden brown, 12 to 15 minutes. Transfer to a medium bowl and let cool.
  2. Add the sour cream, spinach, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper to the onions and mix to combine. Serve with the vegetables.

Vegetable Ramen Noodles Recipe

This vegetable ramen noodles recipe is one of the meals that is easy to make for dinner and warms up a cold winter evening.

Ingredients

  • Vegetable Ramen Noodles Recipe6 packs of ramen (seasoning removed)
  • 1 cup snow peas
  • 1/2 julienne carrots
  • 2 red bell peppers; sliced into strips
  • 1 cup shiitake mushrooms
  • 1 bundle of spring onions; chopped
  • 1 cup bean sprouts
  • 1 teaspoon grated ginger
  • 2 cloves of garlic; grated
  • 2 tablespoons olive oil
  • 1/2 cup brown sugar
  • 3 tablespoons hoisin sauce
  • 1/3 cup soy sauce
  • 1 teaspoon chili garlic sauce

Instructions

  1. Fill a pot with water and set to boil on medium heat.
  2. In a stir fry pan or wok, add in olive oil and bring to a medium heat. Add in snow peas, carrots, bell pepper, shiitake mushrooms, spring onions (chives saved to the side), and mung bean sprouts. Saute for 3 to 5 minutes. Remove to a bowl and cover with foil.
  3. Add noodles to boiling water. Cook for no more than 3 minutes. Drain.
  4. In a small bowl, add in grated ginger and garlic. Add in hoisin sauce, soy sauce, brown sugar, and chili garlic sauce. Whisk well. Lower heat on stir fry pan or wok to low. Add in one tablespoon olive oil and add sauce to pan. Cook for about two minutes. Add in noodles and toss until well coated.
  5. Remove noodles to large bowl and toss with vegetables. Top with fresh chives and serve.

Beef Dip Sandwich Recipe

Ingredients:

  • 1 1/2 lbs roast beef
  • 1/2 tsp salt
  • cooking spray
  • 2 red peppers, sliced
  • drizzle of olive oil
  • 2 cloves garlic, peeled and cut in half lengthwise
  • 1 bay leaf
  • 1 cup water, approx (adjust according to flavor of roast juices when done) 
  • mayonnaise
  • grainy mustard
  • onions (warm to crisp slightly)
  • 4 – 6 crusty rolls or baguette

Directions

  1. Two hours before serving, rub roast with salt and and place in sprayed roasting pan. Bake uncovered at 400 F for 30 minutes. At the same time, place thinly sliced peppers, drizzled with olive oil in a small open pan (such as bread pan) to roast along side the beef. 
  2. Remove both from oven. Reduce temp to 275 F. 
  3. Set peppers aside if done (cooked and starting to get some black tips) If not, return to oven for as long as needed. 
  4. Place halves of garlic and bay leaf, on top or beside roast. Cover with lid or foil and return to oven. Cook for another 30 – 45 minutes, until meat thermometer checks out at 145 F for medium done . . . a tad of pinkness. Remove roast from juices. Set aside and cover with foil.
  5. To juices in pan add water according to taste. If it needs flavor, add some beef bouillon, but the natural juices should be fine. 
  6. Slice roast beef as thinly as possible, across the grain, for best texture.
  7. To assemble spread rolls lightly with mayo and mustard. Top with slices of beef, roasted pepper and onions. Dip in hot roast juices divided into small ramekins.

Serves 4