Tag Archives: Onions

Mushroom and Rice Soup

7 Jul
Mushroom and rice soup garnished with parmesan cheese.

Mushroom and rice soup garnished with parmesan cheese.

This recipe provides approximately four servings.

  • 1lb cremini mushrooms, finely chopped
  • about 5 dried shitake mushrooms, soaked with 2 cups of water for several hours until soft. Once ready, squeeze out any liquids (but save all the liquids) and then finely chop the mushrooms.
  • 1/3 cup rice (I used brown rice, but red or wild rice would also be ideal).
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • 2 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 2 tbsps honey or maple syrup
  • 2 cups broth (I used chicken broth but vegetable or beef is fine, too; or even water)
  • 1 cup skim milk
  • sea salt and freshly ground pepper to taste
  • 2 sprigs green onion, chopped
  • a few tsps freshly grated parmesan cheese

1. Heat a large deep pot on high. Once hot, add butter, oil, onions and garlic. Turn down to a medium heat. Cook until onions are soft (approximately 5 minutes).

Mushrooms, onion and garlic sauting.

Mushrooms, onion and garlic sauteing.

2. Add the cremini and shitake mushrooms. Sprinkle a little salt as this will help the mushrooms soften faster.

Soup (with no milk, yet) coming to a boil.

Soup (with no milk, yet) coming to a boil.

3. Once the mushrooms are soft add in bay leaves, honey/maple syrup, broth, liquid from the shitake mushrooms, rice and approximately 1 cup of water.

4. Allow soup to come to a boil, then turn down to a simmering heat.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

5. Cover and simmer until rice is super soft (approximately 1 hour). After 1 hour, the soup will have turned a warm taupe colour.

6. Add in milk and green onions. Once the soup begins to boil, it’s ready.

After the milk is added and the soup has come to a boil, it's ready to be eaten. Enjoy.

After the milk is added and the soup has come to a boil, it’s ready to be eaten. Enjoy.

7. Dish into separate bowls. Garnish with grated parmesan cheese and serve.

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Colourful Quinoa Salad

23 Jun
Salad with quinoa, cucumber, tomato, carrots and green onion.

Salad with quinoa, cucumber, tomato, carrots and green onion.

  • 1 cup quinoa, cook as instructed
  • juice of 1 lime
  • 2 spring onions, finely chopped
  • 2 tbsps extra virgin olive oil
  • 1 cup english cucumber, finely chopped
  • 1 carrot, grated
  • 1 small tomato, finely chopped
  • sea salt and freshly ground pepper to taste
Uncooked quinoa.

Uncooked quinoa.

Finely chopped english cucumber, tomatoes and green onions; and a carrot.

Finely chopped english cucumber, tomatoes and green onions; and a carrot.

1. For a warm salad, combine all the ingredients immediately after the quinoa is finished cooking. Enjoy!

2. For a cold salad, allow the quinoa to cool before combining all the ingredients and chill for at least an 1 hour in the fridge.

Beef Stroganoff

22 Jan
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Beef stroganoff with German egg noodles (spaetzle).

This recipe was inspired by Jamie Oliver’s version.

  • 1 lb of beef, sliced into 1/4 inch thickness (use a prime cut of beef if possible)
  • 1 tbsp paprika
  • 1 tbsp sugar
  • sea salt and freshly ground pepper
  • a few cremini mushrooms, halfed or quartered depending on their size
  • 3 pickles, finely sliced
  • 1 onion, finely sliced
  • 3 to 4 cloves garlic, minced
  • 1 cup of plain yogurt (I used Astro’s Balkan Style Natural Yogurt)
  • 1/2 cup skim milk
  • 1 cup of parsley, finely chopped (include the stems)
  • 2 to 3 tbsps brandy (I used Serbian plum brandy)
  • 4 tbps olive oil
  • 2 sprigs green onion, chopped (optional, it’s mostly for colour)
  • rice or egg noodles, enough for two people

1. In a bowl, season beef with sea salt, pepper, paprika and sugar. Coat the beef well with the seasoning.

2. Heat a large pan on medium.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

3. Add 2 tbsp oil, onions, garlic, pickles, parsley and mushrooms. Season lightly with sea salt and pepper. Sautee for about 5 minutes or until mushrooms are soft.

4. Temporarily transfer contents of pan onto a plate or bowl.

5. Increase burner heat to high. In the same pan, add oil, then beef. Sear the beef for a couple minutes on each side. Try not to over cook the beef.

Strips of beef searing in a pan.

Strips of beef searing in a pan.

6. Add in brandy and return the vegetables into the pan.

7. Turn off heat but do not remove pan from burner.

8. Add in yogurt, milk and green onions. Mix well.

9. Serve with rice or egg noodles.

Beef stroganoff.

Beef stroganoff.

Corn Soup

18 Sep

Corn soup.

The following soup recipe makes 4 to 6 servings.

  • three ears of corn, husked and slice off the kernels, save the core
  • 1 onion, diced
  • 1 carrot, diced
  • 1 russet potato, peeled and diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • about 2 cups of chicken broth*
  • about 2 cups of water
  • about 1 cup of skim milk
  • 2 sprigs of onion, diced
  • 1 tsp paprika
  • 2 bay leaves
  • freshly ground pepper, sea salt

1. Heat on high a large deep pot.

2. To the pot, add in oil, butter, onions and carrot. Cook on medium heat until onions are soft (about 5 minutes).

Onions and carrots sauteing.

3. Add in corn kernels, garlic, salt, pepper, paprika and bay leaf. Thoroughly mix and turn the heat back to high.

Spices added to the vegetables.

4. Add enough chicken broth such that all the vegetables are cover.

5. Add in an equal amount of water and the corn cores.

6. Bring to a boil.

Soup simmering with potatoes.

7. Turn down to a simmer and add in the potatoes.

8. Cook covered until potatoes and carrots are soft (about 20 to 25 minutes).

9. Remove the corn cores.

10. Remove the pot from the burner. Using a potato masher, roughly mash the soup. This will give the soup a thicker, creamier consistency.

After adding in the milk and green onions, return to burner.

11. Add in the milk and green onions. Return to the burner.

12. Once the soup is hot again, serve immediately.

*make the soup vegetarian friendly by substituting the chicken broth with vegetable stock or water.

Chicken and Tomato Stew with Tofu

26 Jun

Chicken and tomato stew with tofu.

  • 6 to 8 skinless boneless chicken thighs
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can of stewed tomatoes
  • juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp cinnamon 
  • 1 tsp paprika
  • 1 pack of tofu, cut into large chunks
  • freshly ground pepper and sea salt 
  • 1 green onion (optional, it is mostly for colour)

Sauteed onion and garlic.

Heat a pot on high heat. Once hot, add in the oil, garlic and onions.

Chicken thighs seasoned with cinnamon, paprika, sea salt and freshly ground pepper.

When the onions begin to soften, add in the chicken and seasoning (cinnamon, paprika, salt and pepper). Mix well.  

Chicken with stewed tomatoes.

When the chicken is almost completely cooked, add in the stewed tomatoes. Mix well. Simmer on low to medium heat for 25 to 30 minutes. Add in the lemon juice. Mix well.

Chicken with stewed tomatoes, tofu and green onions.

Add in the tofu and cook for another 10 to 15 minutes, then add in the green onions. Mix well and serve while hot.

Udon Noodles with Chicken and Vegetables

1 May

Udon noodles with chicken, carrots, green peppers, shitake mushrooms and onions.

  • 3 packs (200g each) of fresh udon noodles, boil the noodles so they are loose; thoroughly drain
  • 1 chicken breast, cut into bite-size pieces (Make it vegetarian by substituting the chicken with some firm tofu or scrambled eggs.)
  • 1 tbsp cornstarch
  • 3 cloves garlic, minced
  • 1 small onion, sliced
  • 1 carrot, sliced
  • 1 green pepper, sliced
  • 3 sprigs of green onion, coarsely chopped
  • 5 dried shitake mushrooms, soaked in 2 cups of water for 3 to 5 hours
  • 2 tbsps honey
  • 3 to 4 tbsps soy sauce
  • juice of lemon
  • 2 tbsps oil (e.g vegetable oil or canola oil, extra virgin olive oil)
  • 1 tbsp of sesame oil
  • sea salt and pepper

Feel free to use different types of vegetables such as baby corn, green beans, broccoli, asparagus, cremini mushrooms, shredded cabbage, zucchini, bean sprouts, etc.

Udon noodles, carrot, green onions, lemon, onion and green pepper.

Five dried shitake mushrooms soaking in water for 3 hours.

In a bowl, season the chicken with salt and pepper. Mix in the cornstarch and a couple tablespoons of water. Combine well. Also, slice the mushrooms and save the water from which the mushrooms were soaking in.

Stir fried chicken, green peppers, carrots, mushrooms and onions.

Heat a wok on high. Add in the garlic, onion and chicken.  Add a couple tablespoons of the mushroom water. Once the chicken is almost cooked, add in the carrots, mushrooms and honey. Sprinkle the contents in the wok with a tiny bit of salt and pepper. Add another couple of tablespoons of the mushroom water.  Cook until the carrots become slightly soft, then add in the green peppers and green onions. Add in half the amount of lemon juice. Cook for a couple of minutes.

Udon noodles with chicken and vegetables.

Then add in the udon noodles and soy sauce.  Mix well. If the noodles seem dry, add in a couple more tablespoons of the mushroom water. Add in the remainder of the lemon juice and sesame oil. Combine well. Once the noodles are piping hot, you are done. Serve immediately.

For other noodle recipes, see Oriental Style Noodle Soup, Rice Noodles with Coconut Peanut SauceChicken Curry Noodle Soup and Chicken Stir Fry with Egg Noodles.

Chicken with Mushrooms and White Wine

20 Mar

Chicken thighs and drumsticks braised in a white wine with mushrooms and onions.

  • 4 to 6 chicken thighs or drumsticks
  • about 1 cup of flour (amount depends on the number of chicken pieces)
  • sea salt and pepper
  • 1 cup of white wine*
  • 10 to 15 cremini mushrooms, washed and halved
  • 1 small onion, finely chopped
  • 3 cloves garlic, mined
  • 2 sprigs of fresh oregano, remove leaves from stem, discard stem
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter

Onions, fresh oregano, garlic and cremini mushrooms.

Chicken after it's been seared and browned.

Thoroughly season the chicken with salt and pepper. Coat each piece of chicken with flour. Heat a pot on high heat. Add in oil first, then chicken. Brown the chicken so that the skin is crispy and golden. Remove  chicken from pot.  To the same pot, add in butter, garlic and onions. Cook until the onions are soft.  Add in the mushrooms and oregano. Sprinkle a light dusting of salt and pepper. Give everything a good stir and then add in the white wine.  Once the liquids in the pot begin to bubble, add in the chicken and any juices that may of collected. Cook covered for 30 to 35 minutes depending on the amount of chicken. Garnish with additional oregano leaves right before serving.  Serve with plain brown rice and/or salad.

Here's how the dish looks after 30 minutes of cooking.

*For the white wine, I used Generation Seven which is a blend of Riesling, Sauvignon Blanc and Gewurztraminer. It is from Canada and retails for $13.95 (CDN).  I sampled this wine at a wine tasting earlier this year and really liked it.