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Posts Tagged ‘onions’

Quinoa Pilaf

I love this dish. Love it! The cumin and cloves really make it stand out. I normally make this with rice, but tonight I was in the mood for quinoa. My kids ended up fighting over the last of it for dinner tonight. That was a first!

1/2 red onion, small dice

2 carrots, peeled and cut into a small dice

1/3 cup frozen corn

1/3 cup frozen peas

1 cup quinoa

1 1/2 cups water

1 clove garlic, minced

4 cloves

1 tsp cumin seeds

1/2 tsp ground cumin

1/2 tsp ground cardamom

1 bay leaf

Heat a large sauce pan that’s about 3 inches deep. Add 1 tbsp of olive oil. Once the oil is hot, add carrots, onion, garlic, cumin seeds, bay leaf, and cloves. Saute until onions are tender, about 5 minutes. Add quinoa, water, corn, peas, ground cardamom, and ground cumin. Salt to taste. Bring to a boil, then reduce hit to low and cover. Cook for 30 minutes. Remove from heat and let stand, covered, for another 10 minutes.

Philly Cheese Steaks

I’m from Pennsylvania originally. And when you think of food and PA, your first thought is always a philly cheese steak. This isn’t fancy or complicated and I doubt you need a recipe for it, but this really hit the spot for dinner and I had to post.   Instead of beef, I just use slices of large, portobello mushroom caps. The onions came out so good I was sneaking them out of the dish while the mushrooms cooked. The veggies were hot and juicy and messy as I ate. Just like a good cheese steak should be. I honestly think that it’s the cast iron frying pan that makes this taste so good. There’s something about the way it cooks the veggies that gives it that little extra something that has you burning your fingers as you snatch peppers and onions out of the pan to taste. You do need to taste check as they cook, right?

2 green bell peppers, seeded and sliced into 1/4 inch strips

1 large yellow onion, pealed, cut in half and sliced width wise to create crescent shaped slices

3 large portobello mushroom caps, stem and gills removed and cut into 1/4 inch thick slices

Daiya chedder cheese to taste

4 hoagie rolls

Pre-heat oven to 350. Heat a cast iron frying pan over medium high heat until hot. Pour in a tablespoon of olive oil. Lower heat to medium and add the peppers and onions and season with salt and pepper.  Saute over medium heat until the peppers or cooked and the onions are almost caramelized. They should be shades of light to medium brown, but not all dark brown. This should take about 15 minutes. Remove them to a dish and add another tablespoon of olive oil. Add the mushrooms and salt and pepper. Let this saute until the mushrooms release their juices. Remove them to the dish with the peppers and onions. Slice a hoagie roll, add cheese to taste and then pile on the mushrooms, peppers and onions. At this point, I usually go one extra step before eating. I roll the hoagie in aluminum foil and place it in the oven for about 10 minutes. This heats the bread and gives the outside a nice crisp crunch. It also melts the cheese and gets all of the flavors blending together. Remove it from the oven, unwrap and enjoy!

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