Posts Tagged ‘onion’
On a 10 cup glass salad bowl, layer in this order:
4 cups shredded lettuce
2 cups sliced mushrooms
1 + 1/2 cup red onion rings
2 cups cook frozen or fresh peas
combine salad dressing:
1 cup miracle whip
1/2 tsp sugar
1/2 tsp curry powder
then spread over salad to seal – cover and put in the fridge for the next day
optional variation: sliced boiled eggs on top or slivered meats for carnivores. (ie turkey or ham, not deli meats)
2 crispy cooked bacon slices or simulated bacon bits (optional)
This is one of my favorite dinners – and not just because you only need 1 big pot to make it in.
In a large pot, crumble 1 pound of hamburger for browning.
Add the following seasoning:
- 1 packet low salt Beef Oxo
- garlic – several cloves minced, chopped or crushed – or ready made minced garlic.
- large onion – cut it up yourself or a package of those pre-chopped ones at the grocery store
Mix the seasonings into the browning beef. When the beef is fully browned, add:
- two cans of mushroom soup
- 1 soup can of water
- 1 soup can of milk – skim to homo, or even cream, as your taste.
Turn the heat to high and stir frequently until the mixture boils. Turn the burner down to medium, then add:
- 1 bag (300 grams) of egg noodles – yolk or no yoke variety
Put the lid on the pot and let simmer for 10-12 mins, stirring every 3 mins or so.
Once the noodles have absorbed the liquid, remove the pot from the heat and :
- 250 mls sour cream.
Stir well, garnish with optional chopped chives or green onion.
1 pot to cook in and 1 bowl to eat out of.
Now that’s a good enough thing.
While there’s a lot of taste satisfaction with roasted or slow BBQed meats – who has the time for these, even on weekends these days?
By using ground turkey, chicken, pork – individually or blended combos – along with the classic ground beef; you can vary your dinner options with a minimum of on-hand components.
Serve with salad, veggies and your fave starch – potatoes or rice or pasta.
Into your ground meat, mix chopped onion, salt and pepper. Fry into patties and stack them on a platter in the oven so they stay hot.
In the same frying pan, add to the grease one half cup of cream and three tablespoons of bottled sauce. Stir and simmer.
Pull out the platter of patties and pour the sauce over the patties.
In addition to varying the meat used, there’s a huge selection of sauces available from a wide range of cuisines.
The tried and true English Classic Worcestershire, American classic BBQ or ketchup are excellent choices. But to really perk up the taste buds, be creative and try sauces from a variety of cuisines:
- Indian or Thai curries,
- Butter chicken,
- Korean BBQ,
- Sour Cherry,
- Teriyaki and other soy sauces;
- Chipotle and other chillis
- Fancy or spicy mustards
1 lb ground beef
2 tbsp breadcrumbs (or try Japanese panko crumbs)
1/2 cup milk
Shape into balls and pan fry in butter until browned.
Sprinkle a package of dry onion soup and 1 cup of water.
Mix the balls around to stir in the powder, but don’t break the balls.
While it simmers, you can microwave yams or potatoes or prepare fast cooking rice.
Prepare your ground meat as you’d do for your fave burger seasonings.
Make the patties very thin and line them up in pairs.
Down one line of patties, put a thin slice of onion and a slice of your favorite cheese. Make sure you’ve got about a 1/2 in around the edge for sealing. You don’t want the cheese to leak out.
Transfer the other line of patties on top of the onion/cheese patty and crimp the edges together.
Fry, boil or BBQ.
Fast Skillet Dinner
I know, it’s a lot to ask for 2 things at once, but you can do the rice first, then as it boils – it’s cooking itself while you cook the meat.
Cook a half cup of rice while you fry one pound of crumbled ground beef with 2 chopped onions in 2 tbsp butter.
Once the beef is browned and the rice is puffed, toss the rice on top of the meat mixture.
1.5 cups of tinned tomatoes
0.5 tsp mustard
0.5 tsp chili power
0.5 tsp salt
0.25 tsp pepper
1 package of frozen veg – peas, beans, corn, carrot or a mix!
Cover and simmer for about 15 minutes
Enjoy – burgers are absolutely a good enough thing for dinner.
I never liked that song or onions when I was a kid – and now I can barely imagine life – or at least – dinner without them.
Like a lot of people, my eyes burn and tear up when I cut them.
So, my first method of dealing with the onion issue is to get the spouse to cut the onion for me.
When that’s not possible, there’s a couple of things you can do.
Run the knife under cold running water and repeat that after every few cuts. The coldness seems to lower the amount of the chemical release that makes you cry.
Put a spoon in your mouth. I don’t know why this works, but grab a tea or tablespoon. Put it in your mouth, with the “bowl” side (aka concave) on your tongue and keep it there while you cut.
If none of that works, letting the water run cold and hold your wrist under it.
This is also a nice calming effect and minimizes the tears.
Worst case, cut the onion underwater so the juices don’t react with the air and make the stinging unpleasantness.
Avoiding unpleasantness is more than a good enough thing.
Looking for a fast dinner?
By that, of course, I mean throw ingredients into a container and whip that into the oven for however long it takes to make it edible.
In a small roasting pan, put a couple of cups of slow cooking rice.
Over that, sprinkle a package of dry Onion soup mix.
Put a single layer of pork chops on the rice and soup mix.
Open a can of mushroom soup and spread it and 2 cans of water over the entire thing.
I also like to add fresh onion slices, but it’s good enough to not.
Put on the lid and then put the roaster in the oven at 350F for an hour.
Nuke some frozen mixed vegetables with a bit of butter – always frozen, never canned – they aren’t good enough with their tinny taste.
Ensure the pork chops are done and then let stand covered fora few moments for the juices to gather.
The pork chops will be tender with a oniony-mushroom gravy flavoured rice.
Add the mixed veggies and you’ve got a nice roasted calibre complete dinner.
If you want to do a fast but healthy dessert, stab a couple of yams with a fork and put them in the microwave – if a good size, this is often 12 mins on high.
The yam peel will come off easier after the yams are cooked, so give it a slice down the side and toss the hot yam into a glass bowl.
Sprinkle in some nutmeg, cinnamon and any of your favorite pumpkin pie spices and a touch of brown sugar.
The last time I was at the store, there was even a spice bottle labeled “pumpkin pie spices”. For a dramatic twist, use Chinese 5 spice – it’s exotic to most palettes so few will recognize it.
Mix well and put in a dish with optional whipped creme. The store bought kind is lovely – but if you have a whipped cream dispenser (metal body, plastic top and uses carbon to propel and whip the cream) – there’s nothing better than a real whipped cream with a dash of vanilla.
Bonus: having a dispenser is more “green” than buying cans of whipped cream, which is more green in $ terms.
Yams with pie spies is a quick dessert that’s sweet and most people won’t even realize is good for them.
And that is better than being a good enough thing.