Quick & Easy Onion Barley Loaf

Quick & Easy Onion Barley Loaf

I’ll be the first to admit:  I don’t love onions. Not unlike Beets, I know they’re good for me, but I just can’t get over my dislike of their texture. Maybe that’s one of the reasons that I’m constantly coming up with new ways to use them in my recipes that will change my mind some day about the texture of one of the World’s most popular vegetables.  I love the smell, particularly around holiday time with butter and celery simmering away along side them in a pan.  I love onion rings. Unless the breading comes off and I get a mouthful of that slimy strip of thick onion.  Not my favorite.  I love toasted onion seasoning, onion soup (without the onion), and I even love onion bread as witnessed here in this lovely pan of Onion Barley Bread I have for you today.  If I can’t feel that onion texture in a bite, I’m in love with everything else about the old onion.   I hope this simple onion loaf will help to change anyone’s mind about using onions in your cooking.   If you love Onions, you’ll love this simple, hearty loaf already.  If you don’t love Onions,…

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Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

    My first attempt at using Beyond Meat products went so well yesterday.  I can’t wait now to try out all their other non-meat products in my recipes.  It was kinda weird using ‘meat’ again?  The taste in this hash was spot on.  I originally planned on mixing up just a simple vegetable spicy hash with potatoes, onion and some yellow squash I needed to use.  This turned out much more tasty with red beets, celery, Southwestern seasonings, a tiny touch of liquid smoke, and of course, the Beyond Meat Feisty Crumbles.  I purchased this 11 oz. bag at Whole Foods Grocery.  They were on sale for $4.99 which made them comparable to what a package of lean ground beef would have been for the recipe anyway.  11 grams of protein per serving.  The product’s main component is pea protein.  Who’d a thought?  A very tasty alternative to meat I’d say.  I can’t wait to use this ‘Feisty’ Beyond Meat in chili and Sloppy Joes.  And if I had known the southwestern flavors would be so good, I most likely would have picked up some chips to scoop up my hash with.  It really is a perfect Mexican dish as…

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7 Layer Root Vegetable Roundup

7 Layer Root Vegetable Roundup

    One of my childhood Sunday dinner memories is watching Mom carry a big, rectangular Pyrex glass pan, choke full of love, over to the center of our table.  She’d hold tight on either side with oven mitts to keep from scorching her fingers.  What was in that steaming hot pan? Sliced potatoes, layered with onion, a little salt and pepper and margarine,  baked to a tender deliciousness with a crispy, browned top. Such a great dish.  And my new Veganized version is ideal for a meal full of comfort, memories and the flavors of earthy, rich root vegetables.    I’ve been perfecting this childhood memory quite a bit lately in its plain potato with onion version.  I’ve tried caramelizing the onion before spreading them throughout the layers.  Adding a little red pepper flakes (no not me?)  Each time I’ve made this in the past few months, I’ve given an old classic a new twist.  This month, I found a fabulous service that delivers fresh veggies to my doorstep each week.  (Thanks again Gena for the heads up on From The Farmer DC) With these deliveries comes a need to make good with, and appreciate what you’ve been blest…

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Onion Oat Loaf with Red Pepper Olive Oil

Onion Oat Loaf with Red Pepper Olive Oil

This past weekend, we were out shopping and stopped in to check out an Olive Oil and Vinegar infusing specialty store.  It was beyond expensive and I didn’t think of purchasing anything they had (except for a cute little olive plate for $8 I couldn’t resist) but I did get my mind racing on making my own versions of some oils and vinegars.  Most of them need to rest for weeks to reach their peak flavors.  I’ll save those details for a future posting but I couldn’t resist trying out an old favorite, oil and red pepper flakes, with a new bread recipe today.   In a former life, I was on the road for work nearly 10 days every month and I’ll never forget one stressful Italian dinner with my bosses.  We had been sitting in meetings all day and then finally, after 8pm,  got around to getting out to eat something.  The restaurant was packed.  We were all tired and the wait staff couldn’t have been less attentive.  But our long stressed evening did have one high point, for me at least.  One of the managers with us was obviously a native New Yorker familiar with Italian traditions.…

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Mom’s Stove Top Sliced Potatoes with Onion

Mom’s Stove Top Sliced Potatoes with Onion

When our Thanksgiving this year did not include my Mom’s traditional dinner……….., the one I’ve eaten annually for 4 decades,  I started having cravings for traditional dishes that always reduce stress, are always inexpensive, and relatively easy to fix. My Mom’s sliced potatoes with onion recipe fit the bill for our weekend at home. The weather is turning colder and it’s time to enjoy some home cooked meals. Mom’s Sliced Potatoes with Onion:                                         1.   Slice 8 – 10 White Potatoes into 1/4  inch slices.   2.  Store sliced potatoes in an ice water bath for 1 hour (to reduce browning and starch)  3.  Slice 2 medium onions into slices or dice.   4.  In a large fry pan, arrange alternating layers of drained, dried potato slices and onions.  5.  Season each layer with salt and pepper.  6.  Place about 4 Tbs. of vegetable spread or Olive Oil onto the top layer.               7.  Cover pan allowing a vent for steam to release and cook potatoes on medium- low heat for approximately 30 minutes…

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Homegrown Green Onions

Homegrown Green Onions

Thanks for the Healthy Fun Food Recipe Entries!   Remember that there’s an added prize possibility for recipes entered this week too…….. I saw a picture on Pinterest last week of someone who was growing green onions continuously at home in a glass of water. I had to find out if this could be done.  I can’t stand having to run to the store for a half an onion for some recipe when I’m out. Which is usual.  I don’t keep onions around or in the fridge for some reason.  Seems I’m always buying 1 for a recipe and then it’s gone. So last week I bought a nice healthy bunch of organic green onions to try this thing out……..guess what?  It works fabulously.  All you do is cut off the green that you need for your recipe and stick the rest back in the water………It seems like a simple thing but having an endless supply of freshly growing green onion on the window sill is really cool. This picture below shows the onions that I cut completely off after just one day’s growth: I cut all of them off on Sunday to use in a soup, then dropped the…

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