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Cover: The Gourmet Garden

Recipes with onion

14Apr 12

Spinach and Bell Pepper Potato Salad

Spinach and bell pepper potato saladFull of colour, slightly spicy and a bit tangy, this spinach and bell pepper potato salad makes for a great side salad to go with your main course, or can easily be set up on some Melba toast as a unique hors d’oeuvre for your next party.  In fact, I did just that for a party at my house a few months ago, and the verdict was a unanimous thumbs up from all my guests!  (For a lighter side without potatoes, try this roasted pepper and goat’s cheese salad.)

The original recipe also called for two hard-boiled eggs, but I’ve never really been a fan and decided to leave them out in my version.  However, if you prefer, you can go ahead and crumble some into the mix.

 

What you’re going to need:

  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 medium onion
  • 600g potatoes
  • 75g fresh spinach leaves
  • 1 bunch fresh basil
  • 2tbsp lemon juice
  • Pinch of cayenne pepper
  • 65ml olive oil
  • 1tbsp small capers

 

What you have to do:

  1. Preheat oven to 245ºC.
  2.  Wash the bell peppers, cut in half and trim the white part and seeds.
  3.  Place the pepper halves on a baking sheet with the cut sides down.
  4.  Peel the onion, cut in half, and place on the baking sheet with the cut sides down.
  5. Bake the vegetables 20 minutes in the oven until the skin on the peppers blisters. Let the peppers stand briefly, then peel, and cut into strips. Also cut the onion into thin strips.
  6. While the vegetables are cooking, wash the potatoes, and cook covered over medium heat 20-30 minutes in a little water. Don’t let them get too tender.
  7. Drain, wait until they’re cool enough to handle, peel, and dice.
  8. Trim the spinach well and wash thoroughly in cold water. Allow to drain very thoroughly or spin dry.
  9. Wash the basil and break the leaves into smaller pieces.
  10.  Combine the lemon juice with the salt, pepper, and cayenne pepper. Vigorously beat in the oil.
  11.  Combine the potatoes, bell pepper strips, onion strips, dressing, and basil. Add seasoning if necessary. Lay out the spinach leaves on a serving dish or four plates. Arrange the potato salad on top, sprinkle with capers, and serve.

 

Preparation Time:  10 minutes

Cooking Time: 50 minutes

Serves:  4

Difficulty: Medium

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02Apr 12

Red Lentil and Potato Bake

Red Lentil and Potato BakeWith winter now in full swing, what better way to warm up after coming in from the cold than with a piping hot dish of red split lentils and potatoes, fresh out of the oven?! Although I also enjoy a hearty bowl of lentil soup, this Red Lentil and Potato Bake, seasoned with thyme and rosemary, is just the thing to warm your bones and satisfy your belly, all without putting too much of a dent in your pocketbook!

As with most recipes that use potatoes, you’ll notice that I suggest just washing them, not peeling.  This a trick I picked up from a Canadian friend who assures me that’s the only way to eat potatoes, and the truth is, I have to agree with her!  Not only do the potato skins add depth of flavour to the dish, they also contain lots of nutrients and help to keep the nutrients of the potatoes themselves from leaking out as they tend to do during cooking.

What you’re going to need:

  • 3 medium potatoes, washed, sliced or chopped
  • 500g dried split red lentils
  • 4 celery stalks, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, finely chopped
  • 2 plum tomatoes, chopped
  • 2 tsp thyme
  • 1 tsp rosemary
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 litre of water

What you have to do:

  1. Preheat oven to 200ºC.
  2. Heat the oil in a large frying pan over medium heat.
  3. Add the onions and garlic and fry for 2 minutes, stirring continuously.
  4. Add the celery and continue frying and stirring for another minute.
  5. Add the tomatoes, herbs, salt and pepper for 2 more minutes.
  6. Add the lentils and the water and bring to a boil.
  7. Cover the frying pan and cook for 5 minutes.
  8. Place all the ingredients except for the potatoes in a 2 litre baking dish.
  9. Carefully lay the potatoes on top of the lentil mixture with their edges overlapping.
  10. Splash a little olive oil over the potatoes and sprinkle on a little thyme and salt.
  11. Bake in the preheated oven on the bottom shelf for 70 minutes, or until the potatoes are tender.
  12. Remove from oven and let cool for 10 minutes before serving.

Prep Time:  10 minutes

Cooking Time: 1 hour

Serves: 4-6

Difficulty: Easy

 

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28Mar 12

Cheesy Chilli Sin Carne

Cheesy Chilli Sin CarneI’ve loved Chilli Con Carne ever since I was a little girl; in fact, I think it’s probably the first “exotic” dish I acquired a taste for.  It was also the first dish I learned how to make when I became a vegetarian. Initially, I just used a packaged mix from the health food store, but I soon realised it was so much better to make it yourself and really not very difficult at all.  I try new variations of Cheesy Chilli Sin Carne every year or so, and this is my most recent version of the dish.

As for the name, everyone knows the standard Chilli Con Carne, which literally means “Chilli with Meat” in Spanish.  I like to call the vegetarian version “Chilli Sin Carne”, which of course means “Chilli without Meat”.  Enjoy!

What you’re going to need:

  • 2 x 400 g tins red kidney beans
  • 1 x 400 g tin chopped tomatoes
  • 1 x 200 g tin sweet corn
  • 200 g strong cheddar, cut in 1cm cubes
  • 1 large Spanish onion, peeled and chopped
  • 1 red bell pepper (standard size), chopped
  • 250 g TVP (Textured Vegetable Protein)
  • 4 cloves garlic, crushed
  • 4 tbsps olive oil
  • 2 tsp paprika
  • 1 tsp cumin seeds
  • 2 tbsps fresh chopped coriander
  • 1 tsp ground black pepper
  • 1 tsp salt

What you have to do:

  1. Prepare the TVP by rehydrating with 200 ml of boiling water.
  2. Heat the olive oil in a large pot over medium heat.
  3. When the oil is hot but not smoking, add the onions and red peppers and sauté for 3-4 minutes or until the onions turn translucent.
  4. Set aside the onions and peppers and sauté the garlic, paprika, cumin and black pepper for about a minute, taking care not to burn the garlic.
  5. Add the onions and peppers back into the pot and mix well with the spices and garlic.
  6. Add the rehydrated TVP and sauté for another minute, stirring constantly to avoid sticking or burning.
  7. Add the canned tomatoes, kidney beans, sweet corn and salt and reduce heat to low.  Mix well.
  8. Add the cheddar cheese and keep cooking and stirring for 2-4 minutes or until the cheese is about 50% melted.
  9. Remove from heat and mix in the coriander.
  10. Adjust salt and pepper to taste and you’re done.

Preparation Time:  10 minutes

Cooking Time: 30 minutes

Serves:  6

Difficulty: Easy

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14Feb 12

Hearty Seitan Stew

Hearty Seitan StewOne of my favourite meals when I was growing up was a beef and potato stew my mother used to make for us, especially in the winter.  It was just the perfect thing for warming your belly and bones after a long day of playing outside in the cold.  Naturally, when I became a vegetarian this was one of the first recipes I just had to emulate in a meatless version.  Hearty Seitan Stew is the result of a few months of trial and error to get the mix just right.  The thick broth, melt-in-your-mouth potatoes and deliciously chewy wheat gluten (seitan) make for a wonderfully filling and satisfying dish that even my unrepentant meat-eating brother can’t help but admit to loving.  In fact, even my mother has said she prefers it over her original beef version, although to be honest even I’m not sure I’d go that far!

What you’re going to need

  • 1 medium sized onion, diced
  • 2 tablespoons olive oil
  • 100g ball of seitan (wheat gluten)
  • 4 medium sized potatoes, washed but not peeled
  • 3 carrots, peeled
  • 1 cup frozen peas
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • 2 bay leaves
  • 1 vegetable stock cube
  • 2 tablespoons cornflour
  • 2 litres of water
  • Salt and pepper to taste

What you have to do

  1. Heat the olive oil in a large pot over medium heat.
  2. When the oil is nice and hot, add the diced onion and fry until it turns translucent.
  3. Chop the potatoes and carrots into medium sized chunks and add to the onions.
  4. Keep frying for a minute or two, stirring continuously.
  5. Cut the seitan into 2cm chunks and add to the mix along with the frozen peas, the vegetable stock cube and the herbs and spices and keep stirring for 1 more minute.
  6. Add the water, cover the pot and bring to a boil.
  7. Reduce heat to a simmer and cook until the potatoes and carrots are tender, approximately 45 minutes.
  8. In a small bowl or cup, mix the corn-starch with just enough water to form a dense but runny paste.
  9. Bring the stew up to a boil and add the corn-starch paste, stirring continuously, in order to thicken the broth.  Add more as necessary until desired consistency is reached.
  10. Add salt and pepper to taste.

 

Preparation Time:  10 minutes

Cooking Time: 1 hour

Serves: 4

Difficulty: Easy

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