onion – Page 10 – The Pajama Chef

Welcome to December Mystery Dish! Should be a good post for my last recipe of the year. I didn’t intend to take a two week break, but it’s been nice to unplug. 🙂 Sherri at The Well Floured Kitchen was this month’s host for Mystery Dish, and the ingredients she chose for us included: Dark Chocolate, Greek Yogurt, Berries, Coconut Oil, Walnuts, Fish, Baby Spinach, and Pecorino Romano Cheese. We had to use at least two, and I chose to use fish and berries… cranberries to be specific. I know cranberries aren’t always thought of as traditional ‘berries’ but they are in season and I love them so I wanted to use them! For more info on berries, check out Wikipedia. 🙂

Ben helped extensively with this recipe–he came up with the idea to make fish tacos, and I wanted to try my hand at a cranberry salsa. Fruit salsas are so complimentary to fish tacos, and this one, though a little more tart than most, was absolutely amazing. I used two types of fresh herbs [rosemary and parsley] and tangerine to flavor it up, then added a little sweetness and tartness with honey and red raspberry vinegar. My goal was to make the salsa be different from my usual cranberry relish [fresh cranberries, sugar, and an orange], and I think I succeeded!

While I was cranberry salsa-ing it up, Ben was busy preparing the fish tacos. He’s the fish taco expert in the family, and decided to season the tilapia with some olive oil and vinegar–but not just your average olive oil and vinegar. He used some special blood orange-infused olive oil and coconut-infused white balsamic vinegar from the Bumble Olive Oil Company in his hometown [Toledo, Ohio]. If you can get your hands on these infused oils, DO IT! So good. But if not, use extracts or juices to create the same effect. The result? A sweet, tender, flaky fish that pairs so well with some tart salsa and crunchy cabbage. I also whipped up some Mexican rice with dinner… aka my favorite side ever. Yum yum and yum! Hope you enjoy!

one year ago: White Chocolate Peppermint M&M Cookies
two years ago: Classic Sugar Cookies
three years ago: Cranberry Scones

Baked Fish Tacos with Cranberry Salsa
click to print

Ingredients:

3-4 tilapia filets [frozen or fresh]
1 tablespoon extra virgin olive oil [mine was blood-orange infused]*
1 tablespoon white balsamic vinegar [mine was coconut infused]*
1/4 of a sweet yellow onion
4 cloves garlic
1 tangerine, sliced and seeded [leave on peel]
1/2 cup parsley
4 sprigs rosemary
2 tablespoons red raspberry vinegar
1 tablespoon honey
2 cups fresh cranberries
freshly ground black pepper
salt
tortillas, for serving
chopped red cabbage, for serving
lime wedges, for serving
sour cream, for serving

Directions:

Preheat oven to 425 degrees. Spray a baking dish with cooking spray, then place tilapia filets in baking dish. Combine olive oil and vinegar in a small bowl, then brush mixture over tilapia, turning to coat. Cook for 13-15 minutes or until fish is cooked through and flakes easily with a fork. If you use fresh fish, the cook time will be reduced.

Meanwhile, combine onion, garlic, and tangerine in a food processor. Pulse until nearly smooth, then add parsley, rosemary, vinegar, honey, and cranberries. Pulse a few times to break up cranberries, then season with pepper and salt to taste.

Gently slice fish into strips, then serve in tortillas with cabbage and sour cream, squeezing lime wedges overtop before enjoying.

Time: 25 minutes.

Yield: 3-4 servings.

Note: I used infused evoo and balsamic vinegar. You can add a few drops of coconut or orange extract for a similar flavor profile, or a little orange juice or zest.

Please check out the rest of the Mystery Dish posts when you have a chance too. They all look SO delicious!

1. Cinnamon Coffee Cake from Buttercream Fanatic
2. Dark Chocolate Chip Coconut Oil Cookies from Chez Catey Lou
3. Dark Chocolate Raspberry Tart from The Dessert Chronicles
4. Berry Chocolate Streusel Bars from Baking a Moment
5. Green Berry Smoothie from I Want Crazy
6. Baked Fish Tacos with Cranberry Salsa from The Pajama Chef
7. Dark Chocolate Raspberry Swirl Brownies from Joyful Healthy Eats
8. Healthy Homemade Granola Parfait from Yummy Healthy Easy
9. Pear Cranberry Crockpot Oatmeal from See Hubby Cook
10. Dark Chocolate Chip Oatmeal Cookies from Culinary Couture
11. Raspberry Chocolate Crumb Bars from I Dig Pinterest
12. Dark Chocolate Walnut Coconut Macaroon Fingers from The Well Floured Kitchen

Quinoa, Recipes, Sides, Vegetables

Butternut Squash Quinoa Salad

November 13, 2013November 13, 2013 Sarah

How many new foods have you tried because you read about them on a blog? For me, it’s probably been a lot–namely a lot of veggies I didn’t grow up eating and/or didn’t know how to prepare, cheeses, grains, etc. I’ve never really been a picky eater, but reading blogs and cookbooks certainly have revealed gaps in my foodie education. Since I’ve been reading blogs, one of my favorite new foods has been butternut squash. Sure, it’s a pain to cut, but it’s just. so. tasty! And it makes this quinoa–one of my favorite foods ever, btw–an essential dish for your fall cooking season. Period.

One of my favorite ways to enjoy butternut squash is roasted and tossed in a salad, particularly this quinoa salad. I made this several times last winter and just never got around to sharing it here, so I was so happy when I realized this week that it was finally butternut squash season again! What makes this salad so good is the always delightful pairing of sweet and spicy seasonings, some strong cheese, and some salty meat. Molasses! Lime juice! Feta! Canadian bacon! All the good things, huh?! 🙂

One of the key flavors here in this nutty salad is the molasses. It does a double duty as a marinade for the roasted squash, and as a dressing for the salad itself. Molasses is totally underrated, but it lends such rich flavor and subtle sweetness to this dish. It’s such a great fall flavor that I want to play with more! In the meantime, enjoy it on this fabulous side dish or light lunch. I can’t wait to make this many more times this fall and winter, and hope you try it out too! 🙂

one year ago: Carnitas
two years ago: Thai Seared Shrimp with Tomato, Basil, & Coconut
three years ago: Apple City Barbecue Sauce

Butternut Squash Quinoa Salad
click to print

Ingredients:

1 large butternut squash, cubed
3 tablespoons extra virgin olive oil
2 tablespoons molasses
1 teaspoon chili powder
juice of 1/2 a lime
freshly ground black pepper
1 cup quinoa
2 cups broth [chicken or vegetable, as desired]
1/4 cup red onion, finely chopped and soaked in 1 cup of water for 10 minutes then drained and thoroughly dried
2 tablespoons molasses
juice of 1/2 a lime
1/2 cup feta, crumbled
1/2 cup canadian bacon, chopped

Directions:

Preheat oven to 400 degrees.

Peel and cut a large butternut squash into 1 inch cubes. In a large bowl, whisk together olive oil, molasses, chili powder, lime juice, and a generous amount of black pepper. Add cubed butternut squash, then toss to coat. Spread in a single layer on two large rimmed baking sheets, then bake for 30 minutes or until fork-tender.

Meanwhile, cook quinoa in broth according to package directions. Stir in soaked and dried red onion, molasses, lime juice, crumbled feta, and chopped canadian bacon. Fold in cubed butternut squash, then season with additional salt and pepper to taste. Serve warm or cold. Enjoy!

Time: 45 minutes.

Yield: 4-5 servings.

Linked up with: What’s Cookin’ Wednesday.

Chicken, Main Dishes, Recipes, Sauces

Sweet ‘n Spicy Apple BBQ Chicken & Slaw

September 23, 2013September 26, 2016 Sarah

Ben and I are big barbecue fans. Seriously, major barbecue fans. It’s one meaty dish we can both agree on. Ben loves a good brisket or pulled pork while I’m more partial to chicken but occasionally can be swayed to a more “hearty” meats. In our four years’ of married life, we’ve enjoyed barbecue in many, many ways… at restaurants, homemade, semi-homemade, and store-bought. Homemade has always been the best, because seriously. Indiana. Not exactly a state renowned for its barbecue. BUT wait. I just realized that my homemade might not be quite as good as what’s available locally anymore. Even though this homemade Sweet ‘n Spicy Apple BBQ Chicken & Slaw is pretty darn fabulous.

Why, you ask? Because Ben and I are moving down south! To Nashville, Tennessee. On Friday! As in, later this week. Ahhhhhh. [Cue frantic packing… because who is ready to go any sooner than they have to be? Not me. Ha!] Now, I know that the politics of barbecue, or barbeque, or BBQ, or whatever you call it run deep, and vary by region, cooking method, etc. And I realize that true barbecue connoisseurs might not consider this “real” barbecue because it’s made in just an hour or so, in the oven. To them I say “bah.” Or rather, Ben says “bah.” I just say it’s good. It’s sweet, spicy, and utterly addicting. If I do say so myself, adding an apple to the chicken as it cooks was an utterly genius move.

Speaking of moves, we’re moving because I accepted a position earlier this month at a university library in Nashville. It’s been a crazy few weeks of packing, finding a new apartment, trying to sublet our current apartment, saying goodbye to friends and family and our favorite local Bloomington spots, and a myriad of other details… some fun and others not so fun. But we are so excited for this new adventure. There’s no one I’d rather share it with than this guy!

Ben is simply the best. 🙂 As is this barbecue. If you make it, don’t forget the slaw. It’s the perfect tangy, crisp accompaniment to the sweet ‘n spicy chicken. Kinda like I am to Ben. Or he is to me? I’m not quite sure that comparison is valid, but my mind is muddled from all this packing. So there you have it. Our big move, aka the reason I haven’t been blogging much lately. I have a few posts scheduled over the next couple weeks so I shouldn’t disappear for long, and then once we are settled and have the kitchen ready to go, things should be back to normal here. 🙂 If you have any Nashville recommendations, be sure to send ’em my way. Have a great week! Enjoy!

one year ago… 1970s Style Tacos
two years ago… Honey-Lime Fruit Salad
three years ago… Sweet and Spicy Blueberry Pork

Sweet 'n Spicy Apple BBQ Chicken & Slaw

Servings: 4-6
Time: 2 hours
Print

Ingredients:

for the chicken

2 tablespoons extra virgin olive oil
1 small onion, diced
1 small apple, chopped
3 cloves garlic
2 pounds chicken thighs
6 ounces BBQ sauce of choice [I used a local Spicy Apple BBQ Sauce, but for something similar you could use this recipe]
freshly ground black pepper
extra sauce for serving

for the slaw

2 cups red cabbage, chopped/shredded
2 cups green cabbage, chopped/shredded
1 small apple, diced
1 stalk celery, diced
2 stems basil, leaves torn [~ 1/4 cup]
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
1 tablespoon maple syrup
a couple dashes Sriracha
freshly ground black pepper

Directions:

Preheat oven to 325 degrees.

Heat olive oil over medium heat in an oven-proof Dutch oven or pot with tightly fitted lid. Add onion and apple and cook until softened, about 5 minutes. Then add garlic and cook for another minute. Add chicken and BBQ sauce and toss to coat. Season with pepper. Remove from heat, cover, and place in oven for 90 minutes.

Meanwhile, make the slaw. Toss together cabbages, apple, celery, and basil. In a small bowl, whisk together mayonnaise, vinegar, lemon juice, maple syrup, and Sriracha. Pour dressing over cabbage mixture [you may not need it all] and season with pepper to taste. Cover and refrigerate until ready to serve.

When chicken is done cooking, shred with two forks carefully in the pot, or remove to a cutting board to shred. Return chicken to pot and then serve with slaw and extra BBQ sauce as desired.

Note: For more tender chicken, reduce heat to 200 degrees after it has fully cooked and leave chicken in oven, covered, for another hour. The chicken is still delicious after 90 minutes but it does shred a little easier later on.

Main Dishes, Recipes, Soups

SRC: Pumpkin Coconut Soup

September 9, 2013May 6, 2015 Sarah

It’s no secret that I love pumpkin, and since it is now September, it is perfectly acceptable to bake and cook with pumpkin as much as humanly possible! Right? 🙂 Though I must say that while I love pumpkin so so much, it’s a bit odd to use when it’s 90 degrees and 90% humidity outside. That’s why I was so excited last month when it started to get a bit chilly. See, I was assigned to Leigh’s refreshing, classy blog, Chit Chat Chomp for this month’s edition of the Secret Recipe Club, and I couldn’t get this Pumpkin Coconut Soup out of my head!

Leigh writes from Melbourne, Australia and her recipes and photography [and travel accounts!!] are absolutely to die for. I just have to make this Coconut Mint Syrup Cake asap. I actually planned on making it this month as well, but just ran out of time. Alas, this Pumpkin Coconut Soup is totally worth its own post.

I’ve made pumpkin soup before, and have even made a pumpkin-based stew, but this soup is so unique! Aside from the usual suspects like garlic and onion, this pumpkin soup is spiced with fresh ginger, coconut milk, and shredded coconut for some warm notes. The soup is kinda Thai-reminiscent, and though it is simple and comes together in less than 20 minutes, is very sophisticated. Leigh calls it “luxurious” and I would have to agree.

I should note that I took these photos before pureeing the soup with my immersion blender. At first I didn’t think that step was necessary, but after trying a few bites, realized it really was… I think it was the shredded coconut that did it. No matter though–this soup is a wonderful gateway to fall. Be sure to come back to The Pajama Chef often… more pumpkin recipes are in the works! 🙂 Thanks, Leigh, for the first pumpkin recipe of the season. 🙂 Absolutely delicious!

one year ago… Iced Tea with Ginger-Mint Simple Syrup
two years ago… Pumpkin Granola
three years ago… Tropical Granola

Pumpkin Coconut Soup [from Chit Chat Chomp]
click to print

Ingredients:

29 ounces pumpkin puree [or 3 cups fresh pumpkin, diced]
1 onion, diced
2 cloves garlic, peeled
1 walnut sized piece fresh ginger, peeled and finely chopped or grated
1/2 cup shredded coconut
32 ounces vegetable or chicken stock
15 ounces lite coconut milk
salt and freshly ground black pepper to taste

Directions:

Combine pumpkin, onion, garlic, ginger, coconut, and stock in a large saucepan. Bring to a boil then simmer, covered, until heated through, about 5 minutes.

Add coconut milk, then puree soup with an immersion blender, or carefully with a blender or food processor. Season with salt and pepper to taste, and simmer for another 3-4 minutes or until hot.

Time: 10 minutes.

Yield: 4-6 servings.

Be sure to check out other recipes from other SRC members here today too! 🙂

Appetizers, Recipes

Mediterranean Feta Dip

July 24, 2013July 24, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from July 12, 2012… We haven’t gotten to 100 degrees yet this summer, but it’s been pretty darn close. This would be excellent right now!

Over the past few weeks of 100 degree days, pretty much the thing I’ve wanted to do the least is turn on the oven. I mean, it doesn’t need to be hotter inside than it already is outside, does it? But the thing is… food preparation still needs to be done. Dinner, get togethers, general happiness, the like. And sometimes, you just need gooey cheese. Or is that just me?

Well, if you are in any way like me, or if you just happen to like good food, then this dip is just the thing! Mediterranean Feta Dip combines a bunch of delicious Greek flavors like roasted red peppers, sundried tomatoes, and feta cheese in a cool, light dip that is perfect for the hot days of summer.

I made this dip for a church event recently and it was a huge hit. The flavors are simple yet classy, and it was a snap to throw together. Just be sure to allow time for chilling, as that really helps the flavors meld together. I know this will be an appetizer I make time and time again. Hope you enjoy!

Mediterranean Feta Dip [adapted from Closet Cooking]
click to print

Ingredients:

1/2 large onion, quartered
2 cloves garlic, peeled
1 12 ounce jar roasted red peppers, undrained
4 ounces sundried tomatoes packed in oil, drained
8 ounces feta cheese
zest and juice of 1 lemon
1/2 teaspoon cracked black pepper
crackers or pita chips, for serving

Directions:

Pulse garlic and onion in food processor until finely chopped. Add roasted red peppers, sundried tomatoes, feta cheese, lemon zest and juice, and black pepper. Pulse until well combined. Cover and refrigerate for one hour before serving with crackers or pita chips. Keeps in refrigerator for up to one week.

Time: 15 minutes.

Yield: about 3 cups dip.

Linked up with: What’s Cookin’ Wednesday.