Tuesday, September 6, 2011

Oodles of Onions

Candy Onions
Yep-he did it again-brought home fresh produce in mass from the flea market. This time, it was 2 large bags of onions  However, these were no ordinary onions. They are called "Candy Onions" and it was proclaimed that they would be the best tasting onions in the world. Since they were grown at Twin Gardens Farms, (who bring us the incredible Mirai Sweetcorn), I was in on this food prep project without hesitation. I was ready to rock! It's getting easier each week to enjoy the bounty of fresh produce at Wolff's.

Sweet & Delicious!

David just ate them plain--sauteed in olive oil!

Chicken Soup
Combine in large stockpot: water, 4 chicken thighs, 4 chicken breasts, (skin on), celery, onion, carrots, parsley. Bring to a boil. Cover and cook on low until chicken falls off the bone. This takes a few hours, so just go about your business and keep checking on the soup every now and then. When chicken is tender, remove from pot, separate meat from the bones and cut into bite-size pieces. Strain the broth and keep whatever vegetables you would like to put back in your soup.

The Fixins:
Separately cook the egg noodles of your choice, cubed potatoes, rice and matzoh balls. I always cheat and make the Matzoh Ball soup from the Manishewitz mix (available in the Kosher food section at most grocery stores).

Lay it all out in separate dishes and everyone can assemble their own individual bowl of chicken soup according to their tastes. I have not added salt to this recipe so add your own to taste.

Chicken & Noodles
I grew my first zucchini ever, and it seemed right to add it to this dish. Using left over chicken from the soup, onions and broad egg noodles, this was a very easy recipe.
Cooked broad egg noodles
cubed cooked chicken
mozzarella cheese (optional)
fresh parsley, chives and basil

Sauté onion & zucchini in olive oil. Combine with chicken and noodles. Sprinkle with cheese and herbs.

My zucchini was really big, and there was plenty available for the frittata. After studying and combining a few recipes, I decided upon this creation. Great for brunch and leftovers reheat well.

1 onion
Turkey or Veggie Bacon
2 cups sliced zucchini
1/2 C  shredded cheddar cheese
1/2 C  parmesan cheese
fresh chives-chopped
6 eggs
Optional add-ins: green pepper, tomatoes, a spoon of salsa or Greek yogurt, veggie or turkey sausage, your imagination!

Chop onions & sauté in olive oil until browned. Place in Pam-sprayed round casserole dish and allow to cool. Chop and brown turkey or veggie bacon (we like Morningstar). Add to casserole dish and allow to cool. When onions and bacon have cooled, add the rest of the ingredients and mix well. Bake in 400 degree oven until eggs have set and top is browned. Slice with pizza cutter and serve.

French Onion Soup
I never thought I could make French Onion Soup. It always looks so perfect and roasty-toasty when served at restaurants. I was surprised at how easy it is because who would have known that it's mostly just onions and beef broth!

1 large onion
2 14-oz containers beef broth. I used Emeril's brand, since it seemed the healthiest. For a vegetarian option, use vegetable broth.
1 T sugar
1T flour
French Bread- we like Jewel European French Bread
Sliced baby swiss cheese

Ok-how easy is this-
Sautee onions in olive oil until beginning to brown. Add sugar and flour and mix well. I never added sugar or flour to onions before and it seemed to caramelize the concoction.

Pour in beef broth. Bring to a boil, then cover and cook on low until onions are tender.

Meanwhile, slice and toast bread so that you will have 2 slices per bowl
When onions are tender, ladle into an over-save bowl. Place 2 pieces of bread and cover with 2 slices of cheese. Bake at 400 on a cookie sheet (for melt-off) until cheese is browned.

Below are the brand names used for these recipes.


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