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How to Dice an Onion... who knew there was a "right" way!?

suzanne — Mon, 16 Apr 2007 10:24:52 -0700

Oh, c'mon... who doesn't know how to dice an onion! Well, apparently me! I was at the cooking school happily dicing away, when the Chef commented that I needed an "onion dicing lesson." I was like... Who? Me???

Yes - me! I've been dicing onions for years. Who knew there was a "correct" way.

I know this is not technically a "recipe" but, I thought I should share and maybe spare you all a lifetime of dicing inadequacy and cooking school humiliation.

Step 1: Cut the top off the onion. The one that sticks up, not the root-y looking end.

First - cut the top off the onion.

Step 2: Stand the onion on the end that you just cut and cut the onion right down the middle of the root end. Take an onion half and peel back the skin, but leave it hanging on back there, because it gives you more to hold on to.

Now cut the onion in half... cutting right through the roots.

Step 3: Lay the half on its side and make parallel cuts all the way around, but don't go all the way to the root end!

Make parallel cuts all the way around, but don't cut all the way to the root end!
Step 4: Now slice the onion through all the parallel cuts, and stop where your parallel cuts end. Discard this little bit... life's too short!

Slice through the end of the onion - and stop when you get to the end of parallel cuts.

And there you have it! A perfectly diced onion... fast, neat, and easy... Use the back of the knife...not the blade to scoop them up. Doesn't dull the knife or cut your hand!

Ha! Look at me now Mr. "She needs a dicing lesson" Chef Man!

A vision of diced onion perfection!

How to Dice an Onion... who knew there was a "right" way!?

suzanne — Fri, 30 Mar 2007 10:22:23 -0700

Yes - me! I've been dicing onions for years. Who knew there was a "correct" way.

You all seem pretty young, so I thought I should share and maybe spare you all a lifetime of dicing inadequacy and cooking school humiliation.

Step 1: Cut the top off the onion. The one that sticks up, not the root-y looking end.

First - cut the top off the onion.

Now cut the onion in half... cutting right through the roots.

Step 3: Lay the half on its side and make parallel cuts all the way around, but don't go all the way to the root end!

Make parallel cuts all the way around, but don't cut all the way to the root end!

Step 4: Now slice the onion through all the parallel cuts, and stop where your parallel cuts end. Discard this little bit... life's too short!

Slice - and stop when you get to the end of parallel cuts.

And there you have it! A perfectly diced onion... fast, neat, and easy... Use the back of the knife...not the blade to scoop them up. Doesn't dull the knife or cut your hand!

Ha! Look at me now Mr. "She needs a dicing lesson" Chef Man!

A vision of diced onion perfection!

Butrfly's Pasta Salad

Butrfly4404 — Tue, 27 Feb 2007 08:01:11 -0800

Okay, here’s a pasta salad that I make for all my family things (by request). The Man and I put it together based on cravings one summer afternoon and it’s been a family favorite since. It’s very loose, so you can add and subtract stuff to make it different.

1 box Barilla Plus Pasta (whole wheat would probably work well, too!), cooked and rinsed.
1 can Italian seasoned diced tomatoes - mostly drained
Half of a green pepper - chopped
Fresh baby leaf spinach - washed well, cut to preference (I cut them in half), add however much you like
Cheese - I usually use a bag of the Kraft Italian crumbles, but have used shredded mozzarella – add when ready to serve

Just mix it all up together.

It keeps well for a few hours at room temp, just don’t add the cheese until you’re ready to eat it. It keeps for a couple days in the fridge, too.

You can find the nutrition facts at SparkRecipes (from SparkPeople).

Photos: Roll The Dice (Nails)

leeluvfashion — Fri, 31 Oct 2008 16:45:15 -0700

I was originally planning to another design on my nails, however I forgot ( :oops: ) and had little time, so I went with a dice design (quick 'n easy.) After using the base coat I applied this random white polish I had (for French Manicures) and applied two coats. Next I cut the end of a Q-tip off and used it to create the dots w/ Wet N Wild Black Creme Polish. I waited a half an hour, then finished it with OPI Rapid Dry Top Coat. Because I worked quickly the dots are various in size, so when I look at my nails they sometimes remind me of a dalmatian,lol. However I only did this for the young Trick or Treaters and I doubt they will notice my mistake. Just a fun look and it can be switched up with different contrasting shades for another holiday (red, green and white for Christmas :? .) Have a nice Halloween everyone!

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Saffron Risotto with Sausage and Kale

pretzels — Tue, 16 Feb 2010 14:58:56 -0800

This is the recipe from my friends Matt and Melissa who wrote "The Italian Farmer's Table" --one of the best cookbooks I have seen in...forever! Here's the recipe. I made it last night and it turned out so well. I had been trying to figure out what to do with all this saffron my cousin gave me. Here is the perfect recipe. Enjoy! --Pretzels

Saffron Risotto with Sausage and Kale

Risotto allo Zafferano con Salsiccia e Cavolo Nero

The combination of saffron and risotto was fashioned in Lombardy, and the region’s most recognized rice dish, risotto alla Milanese, uses the spice judiciously for both color
and flavor. This risotto adds saffron threads to the classic pairing of sausage and leafy kale for a great fall first course.

1 quart (32. fl. oz. / 960 ml) homemade chicken broth (see page xi) or canned low- sodium broth
1 large pinch saffron threads
2 tablespoons (1 fl. oz. / 30 ml) extra-virgin olive oil 1 yellow onion, cut into small dice
½ pound (225 g) sweet Italian sausage, casing removed and crumbled 1 cup (8 fl. oz. / 240 ml) full-bodied red wine
1 bunch kale, cut into 1-inch ribbons, plus more for garnish 2 cups Arborio rice
1 cup (8 fl. oz. / 240 ml) white wine
Kosher salt and freshly ground black pepper 3 tablespoons (1 ½ oz. / 45 g) unsalted butter

¼ cup grated Parmigiano Reggiano

Heat the chicken broth with the saffron in a 4-quart saucepan over medium heat. Bring up to a boil, then lower the heat and keep warm.

In a 12-inch straight-sided sauté pan, warm the olive oil over medium heat. Add the onion and a pinch of salt, then sauté until tender and translucent, about 7 minutes. Add
the sausage to the pan, stirring occasionally, and sauté until browned, about 5 minutes. Add ½ cup red wine to the pan and simmer until reduced to dry, about 10 minutes.

Add the kale to the pan and cook until wilted, about 10 minutes. Add the rice to the pan and toast, 2 to 3 minutes. Pour in the white wine and the remaining ½ cup of red wine,
bring to a boil, and reduce until dry.

Add the broth to the pan one ladle at a time, to cover the rice, stirring constantly with a wooden spoon until the broth has been completely absorbed by the rice. Continue to
ladle broth into the risotto in the same manner, one ladle at a time, stirring continuously, until the rice is al dente and creamy, about 15 minutes. Season to taste with salt and pepper.

Stir in the butter and the grated cheese and garnish with a tablespoon of finely chopped raw kale. Serve in individual shallow bowls. Serves 4.

Challenge #5 Spinach, mushrooms, onion scrambled eggs

lighthouselady — Sat, 13 Feb 2010 15:13:14 -0800

Ingredients

1 tbsp canola oil1/2 cup onion diced1 cup sliced mushrooms3 cloves garlic, minced5 oz frozen spinach, thawed and squeezed dry3/4 cup diced extra lean ham5 medium eggs1/6 cup dry milk powder3TBSP water1/2 TBSP fresh ground pepper1/2 tsp canadian steak seasoningpinch of dill and basal.1/4 c grated parmesan cheese

Directions

1. Heat oil in skillet, add onion, garlic, mushrooms,ham and spinach. Cook until tender crisp.2. Meanwhile mix eggs, dry milk power, water and seasonings.3. Add egg mixture to skillet and cook until eggs are cooked completely. 4. Add cheese.Number of Servings: 3

Servings Per Recipe: 3
Amount Per Serving
Calories: 288.7

Total Fat: 16.8 g
Cholesterol: 334.2 mg
Sodium: 1,122.8 mg
Total Carbs: 11.6 g
Dietary Fiber: 3.5 g
Protein: 24.1 g

Challenge #5 Quick and easy Chicken Cacciatore

lighthouselady — Sat, 13 Feb 2010 15:10:07 -0800

Ingredients

10.5 oz chicken breast1 medium green bell pepper4 oz mushrooms, sliced (about 1 cup)1 small onion, chopped (about 3/4 cup)8 oz uncooked linguine2 cans (14 1/2 ounces each) diced tomatoes1 garlic clove, pressedItalian seasoning to tasteFresh grated Parmesan cheese (optional)

Directions

1. Cut chicken into 3/4" strips and bell peppers into thin strips. Slice mushrooms and chop onion.2. Cook linguine according to package directions. Drain and keep warm.3. Meanwhile, heat skillet over medium-high heat until hot. Lightly spray with olive oil. Add chicken, cook 5 minutes.4. Add tomatoes, bell pepper, mushrooms, onion and garlic. Bring to a boil; cover. Reduce heat, simmer 8-10 minutes or until vegetables are tender. Serve over hot linguine. Sprinkle with Parmesan cheese.serving size: 1 cup
Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 147.8

Total Fat: 2.1 g
Cholesterol: 20.4 mg
Sodium: 143.4 mg
Total Carbs: 20.7 g
Dietary Fiber: 1.6 g
Protein: 12.1 g

Healthy Recipe: Minestrone

insanitypepper — Tue, 09 Feb 2010 11:29:02 -0800

Normal 0

1 can (19 oz.) cannelloni (white kidney beans)
¼ pound pancetta or sliced lean bacon, chopped
1/3 cup olive oil
1 ½ onion, chopped
4 carrots, cut into 1/2-inch dice
4 ribs of celery, cut into 1/2-inch dice
6 garlic cloves, chopped fine
4 zucchini, scrubbed and cut into 1/2-inch dice
½ pound green beans, trimmed and cut into 1/2-inch pieces
2 russet potatoes, peeled and cubed
5 cups kale, rinsed, drained, stems discarded, and the leaves chopped
1 box chopped Pomi tomatoes
80 oz (1 48-oz box and 1 32-oz box) chicken broth
1 tablespoon crushed red pepper
1 bay leaf
salt & pepper

In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden.
Add the onion, and cook the mixture, stirring, until the onion is softened.
Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes.
Add the zucchini, the green beans, and the potatoes, and cook the mixture, stirring, for 4 minutes.
Add the kale and cook the mixture, stirring, until the kale is wilted.
Add the tomatoes (including liquid), can of beans (including liquid), the broth, salt & pepper, bay leaf, and crushed red pepper.
Simmer the soup, covered, for 1 hour.

Week #5 Challenge

nic222 — Mon, 08 Feb 2010 10:16:32 -0800

Wow, I am so excited to share a recipe! In fact, I'm sharing 2. I've been crazy about soups this winter and here are two that I've made at least once (to rave reviews!):
Winter Tomato (from women's health mag)

1 tsp olive oil
1 small onion, diced
2 cloves garlic, chopped (or 1 tsp jarred chopped garlic)
2 tbsp no-salt-added tomato paste
1 tsp sugar
1 tsp thyme
1 bay leaf
2 cans (14.5 oz each) no-salt-added diced tomatoes, including juice
1/4 C fat-free milk
2 tbsp plain nonfat Greek-style yogurt

Directions

1.Heat olive oil in medium saucepan. Cook onion and garlic until soft, about 5 minutes. Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 2 cups water. Stir together and bring to a boil. Reduce heat and simmer about 20 minutes.
2.Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)
3.Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well. Add salt and pepper to taste, and serve.

Nutritional Facts per serving

CALORIES 81.6 CAL
FAT 1.2 G
SATURATED FAT 0.2 G
CHOLESTEROL 0.5 MG
SODIUM 96.1 MG
CARBOHYDRATES 12.9 G
TOTAL SUGARS 9.2 G
DIETARY FIBER 2.3 G
PROTEIN 3.3 G

Italian Chickpea Soup (from Vegetarian Times mag)
Serves 8

* 4 cups low-sodium vegetable broth
* 1 medium onion, chopped (1 1/2 cups)
* 3 cloves garlic, minced (1 Tbs.)
* 1 small bay leaf
* 1 tsp. dried thyme
* 1 tsp. dried oregano
* 1/8-1/4 tsp. cayenne pepper
* 2 16-oz. cans chickpeas, rinsed and drained
* 2 large sweet potatoes, peeled and cut into 1/2-inch cubes (6 cups)
* 1 stalk celery, finely diced (1/2 cup)
* 1 Tbs. Dijon mustard
* 1/3 cup chopped fresh parsley, plus a few sprigs for garnish

Directions

1. Bring broth, onion, garlic, bay leaf, thyme, oregano, cayenne pepper, and 2 cups water to a boil in large saucepan over medium heat. Simmer 5 minutes. Add chickpeas, sweet potatoes, celery, and mustard, and simmer 10 to 12 minutes more, or until vegetables are very soft.
2. Mash vegetables and chickpeas to chunky purée with potato masher or large spoon. (Chickpeas will remain mostly whole.) Stir in parsley, and season with salt and pepper, if desired. Garnish each serving with parsley sprig.

[I like to add some hot sauce or Sriracha to this soup to kick up the flavor!]
Per serving:

Calories 247
Protein 8g
Total Fat 2g
Saturated Fat 1g
Carbs 51g
Choelsterol 0mg
Sodium 405mg
Fiber 9g
Sugar 7g

Hearty Vegetarian Chili

lonegunkim — Mon, 08 Feb 2010 08:49:52 -0800

Hearty Vegetarian Chili (also posted in Healthy Recipe Group)

1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced green pepper
1 bag Morningstar Farm crumbles
1 14.5 oz can diced tomatoes
1 14.5 oz can dark red kidney beans, slightly drained
2 tbsp chili powder
1 tsp each: oregano, cocoa powder, cumin
1/2 tsp salt
dash hot sauce (Texas Pete's or similar)

Heat olive oil in a large pot. Saute onion and green pepper until soft. Add remaining ingredients and combine well. Heat until bubbly, then simmer for 30 minutes. Serve with tortilla chips, shredded cheese and sour cream if desired. Makes about 6 servings.

To make all day on low in crock pot, omit olive oil. Combine all ingredients in crock pot. Stir well and cook for at least 6 hours on low. For larger crock pots, double the recipe and cook for at least 8 hours on low.