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NEWS
March 13, 2015
HOMEMADE FIRE CIDER RECIPE 1/2 cup peeled, shredded/diced ginger root 1/2 cup peeled, shredded/diced horseradish root 1/2 cup peeled, diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish 1/2 cup white onion, chopped 1/4 cup minced or crushed garlic 2 jalapeno peppers, chopped Zest and juice from 2 lemons Raw apple cider vinegar Raw, organic honey to taste Put ginger, horseradish, turmeric,...
FOOD
December 19, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
The fifth graders from Russell Byers Charter School had learned plenty of kitchen skills since we started our cooking classes back in October. Now, it was time to put them to the test: cooking dinner for their families, a group of about 20. Glazed salmon was the students' first choice, but in our mission to teach healthy and affordable cooking, here was another lesson: When feeding a crowd, don't choose an expensive protein. "Salmon is too pricey," I said. Pasta with tomato sauce and turkey sausage was the next best choice for our final class in the kitchen at the Free Library of Philadephia.
ENTERTAINMENT
November 7, 2014
YOU DON'T have to hunt wild mushrooms to enjoy earthy dishes. In Happy Herbivore: Holidays & Gatherings (BenBella Books) Lindsay Nixon has portobellos stand in for beef in a warming dish she pairs with polenta (recipe below) or mashed potatoes. PORTOBELLO POT ROAST 2 cups vegetable broth, divided 1 small onion, sliced thin 3 to 4 garlic cloves, minced 2 to 3 carrots, sliced 1 parsnip, sliced (optional) 4 portobello mushrooms, de-stemmed, cut into strips 1 cup water 2 tablespoons balsamic vinegar 6 to 8 sprigs fresh thyme 1 sprig fresh rosemary Vegan Worcestershire sauce (optional)
SPORTS
May 13, 2014 | BY MARK PERNER, Daily News Staff Writer pernerm@phillynews.com
IT'S ALWAYS FUN to go to The Onion and read what we wish we could say. How many of you wish you could see this? Three days after the massive bulletin board of the top 2014 NFL Draft prospects fell and pinned him to the floor of his basement, sources confirmed . . . that an injured, severely dehydrated Mel Kiper Jr. remains trapped underneath his Big Board. "Help! Somebody, please help me! I'm stuck!" the longtime ESPN analyst reportedly said, weakened from subsisting on small 3-by-5-inch index cards containing names of promising outside linebackers.
FOOD
April 18, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
It's not enough to get kids to just fork down their vegetables. I want them to embrace carrots and onions and peas, to get excited about green beans and sweet potatoes and beets. So my plan for the fourth cooking class at Henry Lawton Elementary School was to take familiar vegetables and prepare them in an unfamiliar way. I chose a soup made with onion, carrots, and sweet potatoes to demonstrate how different vegetables can feel in your mouth when made a certain way, in this case, all blended together; and how different they can taste when seasoned with spices, in this case curry and paprika.
FOOD
April 25, 2013 | By Bonnie S. Benwick, Washington Post
Add this recipe from Jennifer Perillo's new cookbook to your list of things to do with leftover rotisserie or roast chicken.   Cilantro Chicken Patties   Makes six 3-inch patties About 61/2 ounces boned, skinned roast chicken 1/4 cup loosely packed cilantro leaves 1 small yellow onion About 1/2 cup canola oil, for frying 1 large egg 1/8 to 1/4 teaspoon ground cumin ...
FOOD
March 14, 2013
Makes 8 servings 1/4 cup olive oil 1 large onion, chopped 3 carrots, peeled and chopped 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 2 teaspoons salt 3 cups water 1 cup broccoli florets 3 medium zucchini, cut into small dice 1 can (15.5 ounce) diced    tomatoes 2 cups kale, ribs removed,    and coarsely chopped Two cubes of chicken        bouillon, or more to taste 1 can (15.5 ounces)    cannellini beans, with    liquid Grated Parmesan cheese,    for serving 1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
FOOD
January 17, 2013 | By David Hagedorn, Washington Post
Few things are more promising than a piping-hot bowl of French onion soup placed before you on a brisk day, its fragrant liquid beneath a toasted raft topped with golden cheese that will soon be stringing from your mouth. How frustrating, then, to discover something skimpy, with bready mush and pale onions, devoid of flavor. Having been subjected to three such disappointing examples at restaurants in the fall, I decided to work through what it takes to make a soul-satisfying version.
FOOD
January 17, 2013 | By Bonnie S. Benwick, Washington Post
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side.   Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
FOOD
January 10, 2013
Makes about 21 puffs or 5-7 servings 1 medium onion, cut    into 8 wedges 2 pounds Yukon Gold    potatoes, peeled and    cut into quarters, or    into sixths if the    potatoes are large 2 tablespoons unsalted    butter 2 large egg yolks, plus    1 whole egg 1/2 teaspoon salt 1/2 teaspoon freshly    ground black pepper...
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