Ingredient: onion

Chicken and Andouille Paella

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 Shrimp and Chorizo Paella
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Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
  2. Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
  3. Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
  4. Add the rice and stir fry until the rice is completely coated with the oil and spices.
  5. Stir in the stock. Bring to a simmer.
  6. Reduce heat to low and simmer for 10 minutes.
  7. Add in the sliced chorizo and cook for about 5 more minutes.
  8. Add cooked chicken. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
  9. Sprinkle parsley on top and serve.
Recipe Notes

*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here. *If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw. *I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste. *The bottom of the paella can burn, be sure to reduce heat to low and watch carefully to avoid burning.

 

http://www.foxandbriar.com/shrimp-chorizo-paella/

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Nutrition Facts
Shrimp and Chorizo Paella
Amount Per Serving
Calories 423 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 68mg 23%
Sodium 1077mg 45%
Potassium 411mg 12%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 4g
Protein 28g 56%
Vitamin A 9%
Vitamin C 6%
Calcium 1%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Skinny Meatloaf Cupcakes with Mashed Potato Frosting

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 Skinny Meatloaf Cupcakes with Mashed Potato Frosting
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
  2. Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
  3. In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
  4. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
  5. Pipe the “frosting” onto the meatloaf cupcakes and serve.
Recipe Notes

Gina’s Weight Watcher Recipes Servings: 6 • Serving Size: 2 cupcakes • Points +: 6 pts • Smart Points: 7 Calories: 240.7 • Fat: 8.5 g • Protein: 18.1 g • Carb: 24.5 g • Fiber: 2.5 g • Sugar: 4.2 g Sodium: 560.1 mg (without salt) Makes 12. Read more at http://www.skinnytaste.com/skinny-meatloaf-cupcakes-with-mashed/#uHDZ5Em4loRSELrY.99

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Nutrition Facts
Skinny Meatloaf Cupcakes with Mashed Potato Frosting
Amount Per Serving
Calories 482 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 159mg 53%
Sodium 1108mg 46%
Potassium 657mg 19%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 8g
Protein 37g 74%
Vitamin A 10%
Vitamin C 54%
Calcium 14%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

Shrimp and Chorizo Paella

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 Shrimp and Chorizo Paella
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Rating: 0
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Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.
  2. Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.
  3. Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
  4. Add the rice and stir fry until the rice is completely coated with the oil and spices.
  5. Stir in the stock. Bring to a simmer.
  6. Reduce heat to low and simmer for 10 minutes.
  7. Add in the sliced chorizo and cook for about 5 more minutes.
  8. Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.
  9. Sprinkle parsley on top and serve.
Recipe Notes

*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here. *If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw. *I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste. *The bottom of the paella can burn, be sure to reduce heat to low and watch carefully to avoid burning.

 

http://www.foxandbriar.com/shrimp-chorizo-paella/

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Cindy’s Marinara Sauce

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 Cindy's Marinara Sauce
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Course Condiment
Cuisine American
Servings
servings
Ingredients
Course Condiment
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Roast the garlic. Preheat oven to 400F. Remove as much of the papery cover from the garlic head as you can. Cut the top of the garlic head so that each clove is exposed. Drizzle olive oil over the exposed cloves. Wrap the garlic head in foil so that it is complete covered but not compressed, and will sit upright on a baking sheet. Bake in the oven for 30-35 minutes or until it is soft.
  2. While garlic is roasting, cook the tomato sauce in a small pan just warm enough to simmer gently. Cook until reduced to 1/3-1/4 original volume.
  3. In large sauce pan, add olive oil and heat until the oil is hot and shimmering. Add chopped onion and cook until softened and just starting to brown. Add the roast garlic cloves and crush them slightly in the pan. Add crushed tomatoes.
  4. Add herbs to taste. You can use dried or fresh. I use 3-4 sprigs of thyme, about 2 sprigs of oregano, and around 6 basil leaves. You can always add more. after it has cooked for a few minutes. I did not chop the herbs because I blend the sauce once it's done cooking, but if you don't intend to blend, you should probably chop the herbs finely.
  5. Let simmer slowly, stirring frequently, for about 20-10 minutes. Taste a couple of times to see if you need more herbs. Salt and pepper to taste.
  6. The sauce is now ready to serve, unless you want to blend it until smooth.
  7. CAUTION: Blending hot items is NOT recommended, and can be dangerous, and the lid can pop off and hot liquids can fly around. And yes, they can burn! You should probably give the sauce a few minutes to cool before you blend. Depending on the size of your blender, you may need to blend it in two batches.
  8. Pour the sauce back into the sauce pan and rewarm before serving. I like to add the salt and pepper at this point, since now the tomatoes and herbs have had plenty of time to cook together.
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Nutrition Facts
Cindy's Marinara Sauce
Amount Per Serving
Calories 60 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.01g
Sodium 175mg 7%
Potassium 356mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 2g 4%
Vitamin A 10%
Vitamin C 13%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Moussaka

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 Moussaka
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Course Main Dish
Cuisine Cypriot
Servings
Ingredients
Course Main Dish
Cuisine Cypriot
Servings
Ingredients
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Instructions
  1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.
Recipe Notes

Recipe courtesy of Melissa d'Arabian

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Lamb Köfte with Yogurt Sauce and Muhammar

The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, and muhammara, a Syrian red pepper spread.

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 Lam Köfte with Yogurt Sauce and Muhammar
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Course Main Dish
Cuisine Turkish
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Servings
servings
Ingredients
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Instructions
  1. For yogurt sauce: Stir all ingredients in medium bowl to blend. Cover and chill.
  2. For Köfte: Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet. Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm. Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm. Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
  3. For muhammara: Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl. Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
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Turkish Manti


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 Turkish Manti
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Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Turkish
Prep Time 3 hours
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the Dough: Pour flour and salt into a pile on a work surface or large board. Make a well in the center of the flour and crack the eggs into it. Start with a fork, mixing the eggs and incorporating the flour. When the mixture is too thick for stirring with a fork, start using your hands to mix everything together, gradually adding the water, as you start to knead and press the dough. Knead dough for 8-10 minutes until you get a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
  2. Prepare the filling: While the dough rests, combine lamb, onion, parsley and salt in a small bowl. Set aside.
  3. Prepare the yogurt sauce: Mix all ingredients in a small bowl. Store in the fridge. (Bring to room temp before serving)
  4. Fill Manti: preheat oven to 325ºF. Cut dough into fourths. (Work with one piece at a time, leaving others covered to prevent drying) Roll dough on floured surface, into a thin sheet, about 1/16 of an inch thick. Use a knife or a pizza cutter to cut into 1½-inch squares. (you can use the edge of a ruler as a guide) Add a small ball of meat - about the size of a chickpea - to the center of each square. Pull the four corners up around the meat and press the four side seams firmly together to seal. Set manti onto a baking sheet, lined with parchment paper. (you'll need two baking sheets) Repeat with the rest of the dough. You should have about 120 manti. Bake manti for 15 minutes, until it just starts to brown. At this point you can let the manti cool and store it in the fridge for up to a day or in the freezer for up to two weeks. Allow to come to room temp before continuing.
  5. Prepare the tomato sauce Cook oil and tomato paste in a small pot over medium low heat, stirring constantly, for about 7 minutes, until you get a deep rich color and oil is incorporated. Add Aleppo (or paprika and red pepper) and cook, stirring for 30 seconds longer. Remove from heat. Add water and whisk to combine. Set aside. (Reheat just before serving)
  6. Prepare butter sauce: Melt butter in a small saucepan over medium heat. Whisk constantly for 1-3 minutes, until you see little brown flecks appear. Remove from heat. Add olive oil. Set aside.
  7. Bring a large pot of salted water to a boil. Add manti and cook at a gentle boil 10-12 minutes, until tender. Drain. Return manti to its cooking pot. Pour butter sauce over and toss to coat, reheating gently, if need be. Season with salt, to taste. Divide manti between 6 bowls. Spoon on the tomato sauce and yogurt. drizzle on any extra butter sauce. Sprinkle with spices. Enjoy!
Recipe Notes

Make sure the dough is really, really thin!  But it's awesome!

Also, if you don't want to deal with making all those tiny packets, you can make small meatballs with the lamb filling mixture and serve them with egg noodles, which are almost identical in ingredients with the dough. May want to thin out the caramelized tomato mixture, but with the yogurt sauce on top it's wonderful, much easier and faster!

Nutrition Facts
Turkish Manti
Amount Per Serving
Calories 824 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 130mg 43%
Sodium 758mg 32%
Potassium 630mg 18%
Total Carbohydrates 98g 33%
Dietary Fiber 6g 24%
Sugars 6g
Protein 32g 64%
Vitamin A 11%
Vitamin C 5%
Calcium 10%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.

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Leek, bacon & potato soup

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 Leek, bacon & potato soup
This soup keeps well in the fridge and is easy to freeze.
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Course Main Dish
Cuisine Welsh
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Welsh
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
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Instructions
  1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
  2. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
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