Tag: onions

Recipe Chicken breast grilled with orange onions – Italian Cuisine

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Ingredients

800 g 2 chicken breasts
600 g onions
16 radishes
Orange peel
olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

To prepare the grilled chicken breast with orange onions, peel the onions; peel the radishes; then collect everything in a saucepan, add 2 fingers of water, salt, 2 tablespoons of oil, a spiral of orange peel, covered, brought over moderate heat and let it stew until the liquid has been almost all absorbed and the vegetables they will be frosted. Meanwhile, divide each breast in half, removing the central bone; season the chicken with salt, pepper, a little oil, then cook it over a moderate heat, on the hot grill, about 12 'on each side; at the end, distribute the glazed vegetables in the dishes with their sauce, the grilled chicken, a garnish to taste and bring to the table.

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Slow Simmered Split Pea and Ham Soup

by Pam on April 7, 2014

What a difference a day makes! Yesterday was cold and rainy while today was 74 degrees and sunny. Since it was such a dreary day yesterday I made a batch of slow simmered split pea soup and a loaf of fresh baked bread (recipe to follow) along with my House salad^[1]. I was disappointed that the ham hock I used wasn’t very meaty so be sure to look at them carefully before buying them. Even though the soup didn’t have as much ham as we would have liked, it was still hearty and delicious.

Because peas are a natural product, they may sometimes have other stuff included. Pour the peas on a large plate and sift through them with your fingers to remove any foreign matter.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, split peas, ham hock, bay leaf and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3-3 1/2 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Make sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.

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Slow Simmered Split Pea and Ham Soup

Yield: 10

Cook Time: 3-3.5 hours

Ingredients:

1 lb of dried split peas
2 tsp olive oil
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 ham hock, extra fat remove from the outside of the hock
8 cups of chicken stock
1 bay leaf
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, split peas, ham hock, bay leaf and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3-3 1/2 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Make sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} House salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Vegetable Fried Rice

by Pam on August 6, 2014

I made a vegetarian version of my favorite Fried Rice recipe to pair with the Asian Glazed Baby Back Ribs^[1] and the Spicy Zucchini and Squash Spears^[2] I served for dinner. The whole meal was a hit but my husband, son, and I all really loved this fried rice. It was flavorful with great textures and colors. I really loved the shiitake mushrooms in there. I’ll be making this again and again.

Heat the vegetable oil in a large wok or pan. Add the sweet yellow onion, white portion of the green onion, and carrots then cook, stirring occasionally, for 3-4 minutes, or until tender. Add the shiitake mushrooms to the pan and cook, stirring occasionally, for 2-3 minutes. Add the garlic and ginger to the pan. Sauté for 60 seconds then add the soy sauce and white pepper along with the rice, most of the green part of the green onions, and peas. Mix the rice thoroughly.

Add the beaten eggs to a separate large warmed skillet coated with cooking spray heated over medium heat. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!

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Vegetable Fried Rice

Yield: 8

Cook Time: 15-20 minutes

Ingredients:

1-2 tbsp canola oil
6 cups cold rice – made the day before and refrigerated
1/2 small sweet yellow onion, diced
2 carrots, peeled and diced
8 oz shiitake mushrooms, sliced
4-5 cloves of garlic, minced
1 tbsp fresh ginger, grated
3 green onions, chopped
3 eggs, slightly beaten
3 tbsp soy, to taste (more if desired)
3/4 tsp of white pepper

Directions:

Heat the vegetable oil in a large wok or pan. Add the sweet yellow onion, white portion of the green onion, and carrots then cook, stirring occasionally, for 3-4 minutes, or until tender. Add the shiitake mushrooms to the pan and cook, stirring occasionally, for 2-3 minutes. Add the garlic and ginger to the pan. Sauté for 60 seconds then add the soy sauce and white pepper along with the rice, most of the green part of the green onions, and peas. Mix the rice thoroughly.

Add the beaten eggs to a separate large warmed skillet coated with cooking spray heated over medium heat. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

^{^} Asian Glazed Baby Back Ribs (www.gordon-ramsay-recipe.com)
^{^} Spicy Zucchini and Squash Spears (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)