Tag Archives: sauteed

Sweet Sauté

3 May
fullsizeoutput_5aab

Yes please! YUM!

Cooking up something fresh is divine. And in this case, quick and easy. There is nothing like the golden bliss of sautéd onions. The house becomes wrapped in the scents of oniony deliciousness wafting through the air. That, my friend, is an epicureans dream.

When cooking onions, cook up a big batch. Why? Well because of their versatility and their big flavor pop. They last for a couple of days in the fridge, and freeze beautifully for 3 months-always ready to pull out and jazz up just about anything,

For this recipe, the onions need to be uniformly sliced. A mandolin makes quick work of slicing onions, and a cast iron skillet practically does the rest of the work for you. First, get everything ready and you can zip through this recipe in no time.

fullsizeoutput_5ab2

Just a few simple ingredients to yummy sautéed onions!

Get your skillet warmed up over a slow low heat while gathering prepping ingredients. You will need a couple of sweet onions (I prefer vidalia), butter, olive oil, salt, pepper, and balsamic vinegar.

Time to peel and cut the onions. After your onions are free from their papery outer layer, a mandolin makes slicing the onions a snap, and they will all be the same width. Perfect for sautéing. But if a mandolin is out of the question a good sharp knife will work just fine.

fullsizeoutput_5aa8

Slicing vegetables is so easy with a mandolin-a very useful kitchen tool.

After the onions are ready for the pan, turn your heat up to medium. Add about 1-2 tablespoons of butter. Let that heat up, and then gently slip in the onions. Drizzle the oil over the onions and stir.

fullsizeoutput_5aa7

Slide those onions gently into the hot skillet.

Just listen to that sizzle as you add the onions! Oh yes, this is simple but special. Sprinkle a little salt and pepper over these guys, give them a stir, and let the hot pan do its job.

qNJ3PcZNT2C8H1NXLn3npQ

Just a dusting of salt and pepper is perfect for these onions.

Salt and pepper is perfect for these sweet onions, but if you are feeling moody or sassy, go ahead and add more spice, like red pepper flakes. That will kick these fellas up a bit! Give this a stir and let the cast iron skillet and heat do the work.

4AZt%KiNSxWFykMPhQis0w

A quick stir and you can sit back for a bit.

The onions can sizzle on medium heat for about 10 minutes before moving them around the pan a bit. If they seem a bit dry, go ahead and drizzle a bit more olive oil into the pan.  These little beauties should be getting brown-and getting sweeter.

The scents floating though the kitchen when these are cooking are so enticing. Just imagine what you can put these on (a big ol’ sandwich), or into (a succulent rice dish), or along side (a zesty barbecue chicken thigh) or layer onto (a pizza)! Just sayin…

When the onions are sweet, brown, and ready to come off the heat, its time to finish this off right. Grab your balsamic vinegar and layer on some more flavor. Just a bit will add nice balance to these onions.

fullsizeoutput_5aad

A little bit of acid finishes these onions off perfectly.

And Voila! In a snap you have a glorious onion dish. Use them as you wish, and if you have leftovers, they keep in the freezer beautifully for 3 months. Whatcha doing with your sweet sautéed onions? Let me know!

Amys Sautéed Sweet Onions

  • 2-3 sweet onions, sliced thin
  • 2 T. high quality butter
  • 1 T. olive oil
  • 2 t. balsamic vinegar
  • salt and pepper to taste

Heat pan to a medium heat. Place butter in pan, and when melted and bubbling hot, add onions. Stir and add olive oil over the onions. Sprinkle with salt and pepper. Stir. After 10 minutes stir again. When limp and golden brown, turn off heat, drizzle with balsamic vinegar, adjust seasonings and remove from pan. They are now ready to enjoy!

 

 

 

Beet the Heat

16 Aug

Beets are the best.  Roasted.  Pickled.  Sautéed.  Cold.  Hot.  Beets are great as a side dish with balsamic vinegar and goat cheese.  They are delicious roasted along side other vegetables.  I’ve even eaten them right out of the can.  Being raised in the midwest, vegetables were always on our dinner table, but somehow beets got overlooked. So how did I get hooked?

My love affair with this herbaceous plant began in adulthood.  The first time I tried beets was a happy surprise.  I was tired of my usual repertoire of veggies and decided to try beets.  In the grocery store one day, I impulsively grabbed a fresh bunch of beets with the intention of simply roasting them.

I brought them home, put the beets on the counter, and stared them down.  Hhhmmmm.  This would be an adventure.  I washed them and laid them on paper towels.  Off came the green tops.  I peeled the fresh beets, placed them on a baking sheet, drizzled some olive oil over them, and into the oven they went.  The beets cooked up beautifully.  One taste and I was hooked.

But the thought of those greens going to waste was unthinkable.  Out of curiosity, I pinched off a green and popped it into my mouth expecting it to be tough and woody.  I was delighted to find the greens tender and flavorful.  Oh heck yes!  I would find a way to eat the greens too!  That was many seasons ago…

Now summer is on the horizon. I am beginning to think grilled, chilled and easy.   I do not want my oven on this time of year.  What is the best way to enjoy beets this season?  Piled on a garden fresh crisp salad!

But first, let’s chat for a second about the virtues of beets.  Some would say they are not a desirable or sexy vegetable, or even a popular one.  But since they are packed full of vitamins and minerals, and so versatile, beets cannot be overlooked.

The health benefits of including beets in the diet are numerous.  They are a good source of fiber, have lots of vitamin C, and are high in folate and potassium.  Beets are also a rich source of antioxidants, compounds that prevent disease and the damaging effects of oxidation of cells throughout your body.  They are very low in fat, and certainly don’t need a lot of added fat to make them taste good.

While they come in many varieties, we most often see the “blood turnip”, or red beet. They are a root vegetable, like a carrot or potato and they like to grow in cool weather.  They are available canned all year long, but we see them seasonally featured in the spring and the fall.

And remember how I said it was not considered a sexy vegetable?  Well think again.  Fruits and vegetables, like herbs, were used in ancient times as medicine.  One of the first known medicinal uses for the beet was as an aphrodisiac in ancient Greece.  There.  I said it.

Anywhoooo….beets are very easy to prepare.  If they are fresh, they can simply be peeled, drizzled with olive oil and roasted.  They are also wonderful diced and  sautéed.  Canned beets are fabulous hot or cold.  Simply open the can, rinse the beets, and toss them on a salad.  They can also be heated and enjoyed as a simple side dish.

Back to those green tops for a minute.  If you have fresh beets with the greens, do not throw those away!  The greens are also a nutrient dense food and adaptable to many dishes.  Like beets, the greens can be enjoyed raw, such as mixed with other greens in your summer salad.  They can also be sautéed much like spinach, in a little olive oil.  Season them a bit with salt and pepper, and you’ve got another phenomenal side dish.

If you’ve tried beets and didn’t like them, try them again.  If you’ve never tried them, its time to add some variety to your diet.  The health benefits  of beets are plentiful, they are budget friendly, and just plain delicious.  Let your own impulses go wild, pick up some beets up at the farmers marker or grocer, and begin your own adventure!

Delicious cold beets piled on a fresh summer salad! Yum!

Delicious cold beets piled on a fresh summer salad! Yum!