BAKED CARAMELIZED ONIONS- CLEAN EATING

I decided it was time to dig deep into all the closets and have a massive rummage sale, consisting of 4 years of hording -no, -collecting -no,  storing- that sounds better! It is amazing how a family can accumulate so much in so little time. I have to say that as much as I hated going through all of our stuff it is the best feeling in the world to open my closets and cupboards and have everything organized and minimized!

Within 2 hours of the sale I decided it was going from a two-day sale to a one-day sale. I met a family from a Hutterite colony about an hour away from me and we struck up a deal. They could have everything left over and in return they would keep me well supplied with produce all year long...SOLD!

In the last week they have kindly dropped off honey, cucumbers, zucchini, corn, cauliflower, new potatoes and onions...by the bushels!!! I am taking up a full-time job of learning how to preserve everything as fast as I can! And I am thinking I need a cellar in the new house! 

This recipe is a perfect way to turn regular onions into something AMAZING!

Also, it is a great recipe because your not tied to the stovetop for 20-30 minutes stirring non-stop like traditional methods of caramelizing onions. This recipe calls for the onions to bake for 2 1/2 hours with a simple stir every 15 minutes, resulting in perfect caramelized onions...so delicious on top of  Portabella Burgers!

Baked Caramelized Onions- Clean Eating
Adapted from What's Cooking America
Makes 2 1/2 cups

5 pounds yellow (brown-skin) onions (about 5 to 6 large onions)*
1/4 cup olive oil
1 tablespoon salt
Note: I used 18 small/medium onions

Note: You can use any large onion variety, but the yellow (brown-skin) onions actually work the best. Some onions caramelize more quickly than others, and the standard yellow onion (brown-skin) actually contains more sugars than "sweet" onions.

Preheat oven to 400 degrees F.
Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried brown skin.

Cut the onions into 1/4-inch slices. It is important to have all the onion slices roughly the same size so they cook evenly.
Place all the onion slices in a large, heavy pot or Dutch oven (I like to grease the inside of my pot).

At this point, your pot will be full of sliced onions, but the onions will wilt and shrink dramatically during the cooking process. Toss the sliced onions with the  oil and salt to help draw out the moisture and to keep them from sticking to the pot. Cover the pot and place in the preheated oven.
Set your timer for 15 minutes. After 15 minutes, open the oven, remove the lid, and the stir the onions well (scrape all sides of the pot and make sure you get all the bits and pieces - stir the onions well). Cover with lid and return to the oven. Repeat this 15 minutes process for approximately 2 to 2 1/2 hours. Watch the onions shrink and the color change to a reddish-brown.

After you reach the 2-hour point, your onions will have almost no water left and will have darkened and taste sweet. NOTE: If you feel you have too much water left in the pot, place the pot back in the oven with no lid for an additional 15 minutes - 30 minutes to evaporate the excess water.

To store the caramelized onions, store in an airtight container in the refrigerator for up to 2 weeks or they can be frozen for up to 3 months.
Makes approximately 2 1/2 cups.

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BALSAMIC MACERATED STRAWBERRIES AND BASIL

The summer heat is here...and I say bring it on, I am still melting from winter! One of my favorite things about summertime is the wonderland of ripe fruits and fresh vegetables. Yesterday, I loaded up with blueberries, peaches, dark red cherries, and my favorite...strawberries.

This is an easy, elegant and delicious dessert that you can make with little effort.

BALSAMIC-MACERATED STRAWBERRIES AND BASIL
Adapted from Fine Cooking
Serves 6-8

2 lb. fresh strawberries, rinsed, hulled, and sliced (about 4 cups)
1 Tbs. granulated sugar
2 tsp. balsamic vinegar
8 to 10 medium fresh basil leaves
optional: serve over vanilla ice cream

NOTE: I have found the easiest way to hull the strawberries is to insert a straw at the bottom if the strawberry and push all the way through so the stem pops out.

In a large bowl, gently toss the strawberries with the sugar and vinegar.

 Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don’t let the berries sit for more than 90 minutes, or they’ll start to collapse.)

If you want to slice the basil thin, stack the leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef’s knife, very thinly slice across the roll to make a fine chiffonade of basil.

Portion the strawberries and their juices among small dessert bowls and scatter with the basil to garnish, or choose one of the serving suggestions below.

I prefer mine plain as well as over vanilla ice cream.

Serving Suggestions

• Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of crème fraîche or whipped cream.
• Serve over vanilla ice cream and garnish with basil.
• Put the berries on split biscuits for shortcakes; top with whipped cream and scatter with the basil.
• Layer the berries with ice cream or yogurt for a parfait. Garnish with the basil.
• Spoon the strawberries over a poached or roasted peach half.
• Use the berries as a filling for crêpes or a topping for waffles.

Summertime....

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BAKED OVEN FRIES

The other night when I made portabella mushroom burgers, I also made oven fries that were so good...crispy and salty! I love this recipe...probably one of the best recipes for oven fries that I have tried.

BAKED OVEN FRIES
Adapted from Cooks Illustrated: The Best New Recipe Book

6 medium russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges

4-5 tbsp. vegetable, canola or peanut oil, divided

¾ tsp. kosher salt, plus more to taste

¼ tsp. freshly ground black pepper, plus more to taste

Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 3-4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil. Sprinkle the pan evenly with the salt and pepper. Set aside.

Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm and with a portabella mushroom burger; they are delicious!

 LOVING FLORIDA!!!

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