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Don't Forget the Sides: Caramelized Onion Cranberry Sauce

YumSugar — Mon, 09 Nov 2009 16:40:14 -0800

When I was younger, cranberry sauce was one of those Thanksgiving sides that wasn't given much thought; often, we ate something that was pre-made or canned. However, I have since learned that fresh cranberry sauce is light-years better than the canned variety. It's exceptionally easy to make and can be prepared up to three days prior to the feast.

The combination of sweet caramelized onions and tart cranberries is perfect to pair with turkey. While I might not be cooking my bird for a couple more weeks, I can't wait to use this sauce to top chicken or a meatloaf sandwich. If you want to give up the can and make your own scrumptious cranberry sauce, keep reading.

Fast & Easy Dinner: Mixed Mushroom Pizza

partysugar — Fri, 02 Oct 2009 08:00:21 -0700

Pizza is my ultimate comfort food. I can't get enough crispy crust and melted cheese. I also enjoy making pizza at home. With the help of a store-bought dough, it can be quick and uncomplicated to throw together.

This recipe is for mushroom lovers. It tops the dough with caramelized onions and tons of sauteed mushrooms. To start your weekend by chowing down on this pizza, check out the recipe and read more.

Mixed Mushroom Pizza
From Better Homes and Gardens

Ingredients

1 store-bought pizza dough
8 ounces Fontina Valle d'Aosta, fontina, provolone, or mozzarella cheese, thinly sliced
2 large sweet onions (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced (about 4 cups)
3 tablespoons olive oil
3 cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel, and/or button)
2 cloves garlic, minced
2 teaspoons snipped fresh rosemary
Snipped fresh parsley

Directions

Preheat oven to 375 degrees F. Roll out pizza dough as directed using a 16x12x1-inch pan.
Arrange cheese slices on top of dough in pan.
In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from pan and set aside.
In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic, and rosemary. Cook over medium heat until mushrooms are tender; drain well.
Spoon mushroom mixture over cheese. Top with onions.
Bake in the preheated oven for 25 to 30 minutes or until crust bottom is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 4-inch squares and serve immediately.

Serves 12.

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Fast & Easy Dinner: Tempeh Reubens With Caramelized Onions

partysugar — Thu, 19 Feb 2009 07:50:45 -0800

Traditionally, a Reuben sandwich is made with meat; however this vegetarian version removes the meat and uses tempeh instead. Similar to tofu, tempeh's made from soybeans. In this recipe the tempeh is cooked in a mixture of apple cider vinegar, soy sauce, black peppercorns, and caraway seeds. Then it's placed on a piece of bread and topped with the classic Reuben fixings: Russian dressing and sauerkraut. To check out the recipe, read more.

Tempeh Reubens With Caramelized Onions
From Vegetarian Times

Ingredients

Russian Dressing:
4 Tbs. eggless mayonnaise
1 Tbs. tomato paste
1/4 cup minced dill pickle
2 Tbs. minced red onion
1 tsp. Dijon mustard
Tempeh Reubens
1 8-oz. pkg. tempeh
1/4 cup apple cider vinegar
2 Tbs. tamari or low-sodium soy sauce
1 Tbs. black peppercorns, coarsely crushed
1 Tbs. caraway seeds
2 1/2 Tbs. extra virgin olive oil
4 cups thinly sliced onions
Salt to taste
1 1/2 cups sauerkraut, drained and rinsed
4 to 6 slices hearty whole grain bread
1 bunch arugula, stemmed, rinsed and dried

Directions

To make Russian Dressing: mix all ingredients in bowl until thoroughly combined. Cover, and refrigerate until ready to use.

To make Tempeh Reubens: using sharp knife, cut tempeh crosswise at 45-degree angle into 1/4-inch-thick slices. Combine 1 1/2 cups water, vinegar, tamari, peppercorns and caraway seeds in large saucepan. Add tempeh, spooning mixture over it. Bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove pan from heat.

Meanwhile, heat 1 1/2 Tbs. oil in skillet over medium heat. Add onions and salt, and cook, stirring often, over medium-low heat about 10 minutes, or until juicy.

Increase heat to medium, and cook 5 minutes more, stirring often, until well browned. Remove pan from heat.

Heat remaining 1 Tbs. oil in nonstick skillet over medium-high heat. Reduce heat to medium, and add tempeh slices, in batches if necessary. Cook until golden brown, 3 to 4 minutes per side.

Warm sauerkraut in saucepan over medium-low heat.

To assemble sandwiches, spread each bread slice with 1 heaping Tbs. of Russian dressing. Layer bread with arugula, tempeh, sauerkraut and onions. Serve warm, either open-faced or topped with another slice of bread.

Serves 6.

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Monday's Leftovers: Ham, Gruyere and Caramelized Onion Frittata

partysugar — Mon, 17 Mar 2008 08:13:31 -0700

Leftover ham pairs great with eggs. An elegant way to serve eggs for dinner is in the form of a frittata. Besides ham, this hearty frittata is filled with potatoes, cheese, and caramelized onions. A generous sprinkle of finely grated parmesan cheese adds a rich finish to the baked frittata. With a glass of chilled white wine and a crisp green salad, you can have a wonderful meal in no time. Take a look at the recipe when you read more.

Ham, Gruyere and Caramelized Onion Frittata
From Tyler Florence

Ingredients

8 extra-large eggs
2 tablespoons heavy cream
1 cup grated Gruyere cheese
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced smoked ham or Canadian bacon
1 cup grated Parmigiano-Reggiano, for finishing top
1/4 cup sour cream
1 bunch chives, chopped

Directions

Preheat oven to 400 degrees F.

In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy.

Melt butter in a cast iron pan over medium heat.

Add the onion and potatoes and cook thoroughly.

Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.

Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden.

Shower with grated Parmesan and serve garnished with sour cream and chives.

Serves 4-6.

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Fast & Easy Dinner: Caramelized Onion Pizza

partysugar — Thu, 03 Jan 2008 09:01:18 -0800

When using store bought products to produce quick fix meals, it's easy to enhance the flavor with simple add-ons. Fresh herbs, finely ground spices, or just grated cheese are wonderful options. To intensify the taste of bottled pizza sauce, stir in chunks of sun-dried tomatoes. On pizza, the sauce is perfectly textured and nicely complements the sweetness of caramelized onions and the creaminess of goat cheese. To make this tonight you'll need the recipe, just read more.

Caramelized Onion Pizza
From Cooking Light magazine

2 teaspoons olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup bottled pizza sauce (such as Contadina)
1/4 cup chopped drained oil-packed sun-dried tomato halves
2/3 cup (3 ounces) crumbled goat cheese
1/4 cup chopped fresh basil

Preheat oven to 450°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.

Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese.

Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.

Serves 6 (serving size: 1 wedge).

Nutritional Information: CALORIES 285(29% from fat); FAT 9.2g (sat 3.8g,mono 4g,poly 1g); PROTEIN 11.6g; CHOLESTEROL 7mg; CALCIUM 238mg; SODIUM 577mg; FIBER 1.4g; IRON 2.6mg; CARBOHYDRATE 38.4g

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Fast & Easy Dinner: Red Chile Pork Tacos

partysugar — Wed, 24 Oct 2007 05:30:32 -0700

Roasting is not a cooking technique that needs to be reserved for long periods of time over the weekend. Tonight, I suggest you make a quick-fix pork tenderloin roast to fill crispy taco shells. Cooked in the oven at a higher temperature, this cut of meat roasts in just 20 minutes. While the pork bakes, the onions caramelize on the stove, allowing you time to prep the taco toppings. For the recipe to this delicious and healthy meal, read more

Red Chile Pork Tacos with Caramelized Onions
From Cooking Light

1 tablespoon ancho chile powder
1 teaspoon brown sugar
1/2 teaspoon salt
1 pound pork tenderloin, trimmed
Cooking spray
1 teaspoon vegetable oil
3 cups thinly sliced onion
8 hard taco shells
1/2 cup chopped tomato
8 teaspoons chopped green onions

Preheat oven to 425°.

Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.

While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.

Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.

Serves 4.

Nutritional Information: CALORIES 304(30% from fat); FAT 10.2g (sat 2.2g,mono 5.4g,poly 1.8g); PROTEIN 26.9g; CHOLESTEROL 74mg; CALCIUM 46mg; SODIUM 444mg; FIBER 4.5g; IRON 2.1mg; CARBOHYDRATE 25g

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Fast & Easy Dinner: Pasta with Caramelized Onion Trio, Arugula, and Mozzarella

partysugar — Thu, 23 Aug 2007 09:01:31 -0700

Tonight's dinner is a vegetarian pasta filled with luscious greens and caramelized onions. Quick cooking vegetable based sauces are wonderful for rapid and simple cooking because they come together in the same amount of time it takes to boil the pasta. The fresh mozzarella is added in after the sauce is tossed with the pasta so it's deliciously oozy and delicately creamy. If you don't like arugula substitute spinach or basil. Sound delish? Get the recipe when you read more

Pasta with Caramelized Onion Trio, Arugula, and Mozzarella
From Cooking Light magazine

1 tablespoon olive oil
2 cups coarsely chopped leek
1 1/2 cups coarsely chopped white onion
1/4 cup coarsely chopped green onions
8 ounces uncooked linguine
1 cup fat-free, less-sodium chicken broth
1/4 cup dried currants
1 tablespoon balsamic vinegar
1/4 cup heavy cream
3/4 teaspoon salt
2 cups coarsely chopped arugula
1/2 cup (2 ounces) cubed fresh mozzarella
1/2 teaspoon chopped fresh thyme

Heat olive oil in a large nonstick skillet over medium heat. Add leek, white onion, and green onions; cook 5 minutes, stirring frequently. Cover, reduce heat to low, and cook 20 minutes or until leek and onions are golden brown, stirring frequently.

While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.

Bring the broth to a boil in a small saucepan. Add dried currants and vinegar. Add broth mixture, cream, and salt to onion mixture; cook 2 minutes, stirring frequently.

Remove from heat; stir in arugula, mozzarella, and thyme. Add to pasta; toss gently to combine.

Serves 4.

Nutritional Information: CALORIES 418(28% from fat); FAT 13.1g (sat 6.2g,mono 4.1g,poly 0.7g); PROTEIN 13g; CHOLESTEROL 32mg; CALCIUM 170mg; SODIUM 584mg; FIBER 4.7g; IRON 3.6mg; CARBOHYDRATE 63.7g

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Melissa d'Arabian's Helpful Hints For Feasting on a Budget

YumSugar — Tue, 24 Nov 2009 14:00:31 -0800

Of all the year's celebrations, Thanksgiving often is the most expensive. In 2008, roughly a quarter of you said you were spending $150 or more. This year, to help you stay well within your budget, we've enlisted the help of Melissa d'Arabian, winner of the Next Food Network Star and host of Ten Dollar Dinners With Melissa d'Arabian.

On her Food Network show, Melissa makes dinner for four for under $10 - and her Thanksgiving is no different. She's partnered with Walmart to come up with a turkey day feast that's only $20, and plans to serve it to her own family this holiday. "My family is really getting the $20 thanksgiving!" she says. Regardless of how much you've got in your wallet, she has some pointers to help you stay under budget. See them when you read more.

Come Party With Me: Tailgate - Menu

partysugar — Tue, 29 Sep 2009 09:00:25 -0700

Hey football fans, get excited: this week I'm putting together a tailgate! Cal's my alma mater, and while Stanford is their biggest rival, on Saturday they face USC. It's the homecoming game, and a bunch of friends and I will be in attendance, so a pregame fiesta is in order. To kick things off, I'll throw an artichoke shrimp dip on the grill. Since this takes 20 minutes to heat up, I'll keep the crowd satisfied with store bought chips and guacamole. Then I'll make a round of grilled quesadillas with jack and spicy sauteed peppers. Finally, for the main course, I'll offer everyone a grilled sausage sandwich with caramelized red onions. To serve these tantalizing recipes at your next tailgate, read more.

Shrimp-and-Artichoke Dip
From Everyday With Rachael Ray

Ingredients

4 tablespoons butter
1 large white onion, finely chopped
1 large red bell pepper, finely chopped
One 8-ounce package cream cheese
1 cup grated pecorino-romano cheese
2 tablespoons paprika
2 tablespoons Dijon mustard
Two 8.5-ounce cans artichoke hearts, finely chopped and squeezed dry
10 ounces precooked shrimp, finely chopped
Salt and pepper
Pita chips or bagel chips, for serving

Directions

Preheat the oven to 375°.

In a large saucepan, melt the butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat.

Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.

Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 18 minutes.

Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with the pita chips.

Serves 6.

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Quesadillas With Jack and Spicy Saute
From Aida Mollenkamp

Ingredients

1 tablespoons peanut oil
1/2 medium yellow onion, halved lengthwise and thinly sliced
3 medium cloves garlic, thinly sliced
2 medium jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
Salt and freshly ground black pepper
4 medium poblano peppers, quartered lengthwise, seeded, and sliced crosswise into 1/2-inch strips
1 1/4 cups low-sodium chicken broth
12 (6-inch) flour tortillas
3 cups shredded jack cheese

Directions

Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes.

Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.

When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.

Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.

Makes 6 quesadillas.

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Grilled Merguez Sandwiches With Caramelized Red Onions
From Food & Wine

Ingredients

3 tablespoons extra-virgin olive oil
2 medium red onions, sliced 1/4 inch thick
Salt
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly ground pepper
Four 6-ounce merguez or fresh chorizo sausages, pricked all over with a fork
Four 6-inch pieces of baguette, split and toasted
12 large cilantro sprigs
4 lemon wedges, for serving

Directions

In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes.

Stir in the honey and balsamic vinegar and cook over low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.

Light a grill. Grill the sausages over moderate heat, turning occasionally, until nicely charred and cooked through, about 15 minutes.

Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with the lemon wedges.

Serves 4.

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Fast & Easy Dinner: Pissaladière

partysugar — Tue, 15 Sep 2009 08:00:31 -0700

Tonight, think like the people of Southern France and serve your family a crisp, flavorful, and classic pissaladière. With its flaky crust and savory toppings, pissaladière is similar to a pizza without cheese or sauce. Instead the puff pastry is covered with sweet caramelized onions, fragrant fresh herbs, and nutty, salty anchovies. Ripe tomatoes and briny olives, traditional ingredients native to Nice, finish off the tart. Serve this dish with a mixed green salad and a glass of chilled Chardonnay. For the recipe, read more.

Pissaladèire
From Everyday With Rachael Ray

Ingredients

3 tablespoons unsalted butter
2 onions, thinly sliced
2 sprigs thyme, plus 1 tablespoon leaves
1 sprig rosemary
Salt and pepper
One 2-ounce can anchovy fillets packed in oil, drained and coarsely chopped
1 sheet frozen puff pastry, thawed
1 large egg yolk, lightly beaten with 1 teaspoon water
16 pitted small niçoise olives, halved lengthwise
16 grape tomatoes, halved lengthwise

Directions

In a medium skillet, melt the butter over medium heat. Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the herb sprigs and fold in the anchovies and thyme leaves.

Meanwhile, place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch square. Transfer to a baking sheet. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble.

Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

Serves 4.

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