Tag Archives: Yellow onion

Meatless v. Meatloaded

In my pantry two days ago:

  • 1/5 c black beans
  • 1 ear corn, kernals removed
  • 1/2 c Rotel® tomatoes
  • 1/2 medium yellow onion
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 c vegetable broth
  • 2 tsp lime juice
  • 1 tsp red wine vinegar
  • 1 tsp honey
  • 1 tsp corn starch
  • 1 tsp oregano
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp asafoetida

This sounds a lot more complicated than it is — just mince your onion and garlic, saute on ML for a 10-20m then turn heat up to M and when the pan gets there, add a dash of vinegar and honey. Reduce heat to L and let sit for another 5m or so before you begin adding in beans and tomatoes. Mix seasonings with broth and corn starch, add to pan with corn and turn heat to M until a first few bubbles  pop. Turn heat to L and let rest for 10-15m before serving over (you guessed it!) rice with a little cheese on top for good measure (to remove the  vegan option on this already hearty meatless number). 4 spoons!

*It is of importance to me that on this day I also purposefully overcooked beans so that there are two more portions in the freezer for easy later use.

 In my pantry today:

  • a roll of pork sausage

So dinner the other night was excellent and meatless. Today — blame the steroids, because I’m not above doing that — I wanted to smell a big, cheap-ass tunnel of pork browning on my stove. After I met the odor quota, some was bagged for freezing, some grease reserved and then this:

  • 3/4 c browned ground sausage
  • 1 c leftovers from above (sans rice)
  • 2 c penne pasta

Toss all that together. NOM. 5 spoons!

*Also of note this week was the blanching, chopping and subsequent freezing of 10 giant tomatoes.

 

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This One Goes Both Ways

In my pantry today:

  • 1.5 c cooked moong dal
  • 1 large red bell pepper
  • 1 medium-large carrot
  • 1 large yellow onion
  • 4 cloves roasted garlic
  • 1 packet Swanson® Flavor Boost (vegetable)
  • 1 tsp corn starch
  • 1/3 c water
  • 2 tsp vegetable ghee
  • 1 tsp turmeric
  • 1 tbsp hot curry powder
  • 1/4 tsp Greek seasoning
  • 2-4 spritzes apple cider vinegar

Mince garlic and onion coarsely and add to ghee that’s melting on it’s way to M. Coat with turmeric and when translucency happens, spritz with vinegar and remove from heat. Pour contents into food processor and add diced pepper, carrot,  Flavor Boost, and remaining seasonings. Whir until there are as few chunks as plausible. Add back to pan with corn starch and water; bring contents back to a boil on M then reduce to L and let simmer, covered, for 15-20m. Whether or not you want to add dal and serve over rice, or withhold it and instead serve what you’ve got over a roasted bird, this dish can work for vegetarians or carnivores — 5 spoons!

Hot Oinking Limas with Kale

In my pantry today:

  • 1 c soaked extra large lima beans
  • 2 c raw kale
  • 2 tbsp reserved sausage grease
  • 1 c dry basmati rice
  • 1 medium yellow onion, diced clumsily
  • 1 tbsp garlic paste
  • 1/2 tbsp mustard seeds
  • 2 tsp cayenne pepper
  • 1/2 c water
  • 4 tsp cayenne pepper
  • 1 tsp oregano
  • 1/2 tsp turmeric
  • 2 tsp asafoetida
  • 2 tsp sea salt
  • 1 tsp black pepper

Rinse your overnight-soaked lima beans and start them to boiling. Start out on H and reduce heat, upon rolling boil, to M to let them simmer until done. Start your rice to soakin while you’re at it, then clumsily dice up an onion. In a large stockpot (I like using these whenever multiple ingredients are involved for I am irrepressibly graceless — please feel free to use a deep saucepan if you want to be, y’know, cheffy about it), get your sausage globs from the fridge melting. Add onion and mustard seeds, cook on M for a few minutes then reduce heat to L and add garlic and 2 tsp cayenne. Mix well then let mingle while you de-stem your kale.

Put oregano, turmeric, asafoetida, salt and 2 tsp cayenne in a measuring cup then fill with water to the 1/2 c line, stir and set aside.

Now it should be about time to cook the rice, so do that. When the lima beans aren’t shameful to your mouth, drain and set aside. Turn heat back up to MH on the stock pot. When it’s sizzlin real good, toss in the kale, sear it, then add the lima beans and toss. Pour in the 1/2 c seasoned water, then cover the pot and reduce to L. Let it all sit on L for at least 5m. Serve over Basmati rice.