Tag Archive: onion


Salmon Burger Salad

Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 lb. ground salmon (made into 4 small burgers)
1/4 sweet onion (minced)
1/4 cup plain bread crumbs
1 tsp. sea salt
1 tsp. black pepper
4 tbsp. fresh lemon juice
olive oil
1 cup of cherry tomatoes
1/2 cup black olives sliced
Directions:
1. In a large bowl, mix ground salmon, bread crumbs, onion, lemon juice, sea salt and black pepper. Form into burgers.
2. In a large skillet, put 2 tbsp. of olive oil. Cook salmon burgers for about 8-10 minutes. (about 4 minutes on each side) Let drain on paper towel.
3. In a large bowl put mixed greens, cherry tomatoes and black olives. (You can sprinkle a pinch of sea salt on top.)
*You can cut up salmon burgers and add on top or you can serve whole burgers on individual salads. (Serves 4)
Serve with a dressing of your choice. A “citrus” dressing goes well with it.

Stuffed Zucchini

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Ingredients:
4 large zucchini (cut into 1/2 inch thick slices, scoop out inside) see photo
2 cups cooked brown rice
2 large carrots (diced)
1 sweet onion (chopped)
1/2 cup parmesan cheese
1/4 cup tomato sauce (optional)
1 tsp. fresh parsley (chopped)
1/2 tsp. salt
1/2 tsp. black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. In a skillet, add 2 tbs. of olive oil. Cook carrots and onions for 5 minutes.
2. Add cooked rice, parmesan cheese, salt, pepper, parsley and tomato sauce (optional) to skillet. Stir well. Let cook for 3 minutes and remove skilet from heat. Let cool for 10 minutes.
3. Stuff each zucchini slice with rice stuffing. Pack the rice well onto each piece.
4. In a greased (2 tbs. of olive oil) baking pan (coat the bottom) place the zucchini pieces. (rice side up)
5. Bake in oven for about 15-20 minutes. You want the zucchini to be tender, but not to soft.
Serve hot.

Homemade Eggplant Caponata

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Ingredients:

1 large eggplant

1 large sweet onion

1 large green pepper

1 cup fresh mushrooms

3 cloves of garlic (crushed)

1/2 cup stuffed (with pimentos) green olives

1 6 oz. can tomatoe paste

1/4 cup water

2 tbs. wine vinegar

1 1/2 tsp. sugar

1 tsp. oregano

1 tsp. salt

olive oil

Freshly ground pepper to taste

Directions:

1. Peel and cube eggplant. Cut pepper (remove seeds) and onion into small (bite size) pieces. Slice mushrooms.

2. In a skillet, put 3 tbs. of olive oil. Add garlic. Then add eggplant, peppers, onions and mushrooms. Cover and cook for about 10 minutes. Stir frequently.

3. Add all the remaining ingredients (green olives, tomato paste, water, wine vinegar, sugar, oregano and salt. (ground pepper to taste)

4. Stir everything together. On a low heat, simmer for 30 minutes until eggplant is tender.

Refrigerate overnight. Serve cold. Stays in refrigerator for 1 week. Serve on toasted bread or on your favorite cracker.

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Ingredients:

1 lb. pasta

8 plum tomatoes (chopped)

1 small onion (minced)

2 cloves of garlic (minced)

1 tsp. sea salt

2 tbsp. fresh basil (chopped)

parmesan cheese

3 tbsp. olive oil

Directions:

1. In a large skillet, put 3 tbsp. of olive oil. Add onions and garlic. Sauté for a minute. Add tomatoes and sea salt. Stir. Cook on a medium heat for about 10-12 minutes or until tomatoes are soft.

2. Cook pasta to desired taste. Drain well.

3. Put pasta in a large bowl. Pour some sauce on top. Sprinkle with fresh basil and parmesan cheese.

Grilled Cod Over Eggplant Rice

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Ingredients:

4    (1/4 lb. pieces of fresh cod)

2 cups of cooked rice (white, brown, or wild)

2 eggplants (peeled and chopped into mini cubes)

1 large onion (diced)

1 can (8 oz.) tomato paste

olive oil

sea salt

black pepper

dry parsley

Directions:

Preheat oven to 350 degrees.

1. In a large skillet, put 3 tbsp. of olive oil. Add eggplant and onion. Sprinkle with a little sea salt and black pepper. (You made need another tbsp. of olive oil while cooking.)

2. Cook until tender.  Add tomato paste and mix well. Cook for an additional 3 minutes. Set to the side.

3. In a deep baking dish, coat the bottom with a tbsp. of olive oil. Sprinkle with sea salt, black pepper and dry parsley.

4. Bake in oven for about 12-15 minutes. (until fish is flaky)

5. On individual dishes, put a serving of rice. Put a serving of eggplant on top and top with a piece of cod.

Serve hot.

 

 

 

Marinated Beef Kabobs

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Ingredients:

3 lb. London broil (cut into small bite size cubes)

4 green bell peppers (cut into small squares)

2 large sweet onions (cut into small square)

Marinade:

1  cup olive oil

1/2 cup soy sauce ( low-sodium)

1/4 cup Worcestershire sauce

1/2 tsp sea salt

3 tbsp. chopped fresh parsley

1 tsp. fresh ground black pepper

1/3 cup white wine vinegar

2 tbsp. fresh garlic (minced)

1/2 cup honey

Directions:

1. In a blender, mix all marinade ingredients.

2. In a large Ziploc bag, put beef and a cup of marinade. Shake bag.  Refrigerate over night.

2. Arrange bamboo sticks with beef, green pepper and onion and repeat once again.

3. Cook on a grill until beef is cooked to your desired taste. Green peppers and onions should be tender.

4. Brush with marinade while cooking.

*Keep left over marinade in the refrigerator for about a week.

 

 

Focaccia Veggie Board

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Ingredients:

1 large piece of focaccia bread (cut like a board)

1 large tomatoe (sliced)

1 red bell pepper (seeds removed and sliced)

1 yellow bell pepper (seeds removed and sliced)

1 small red onion (sliced)

1 small sweet onion (sliced)

2 cloves of garlic (chopped)

1 tsp. dry oregano

sea salt and black pepper

olive oil

Directions:

Preheat oven to 350 degrees.

1. In a skillet, put 2 tbs. of olive oil. Cook red and yellow peppers, and onions for 3-4 minutes. Sprinkle with sea salt and black pepper. Stir and remove.

2. Take focaccia bread and sprinkle with a pinch of sea salt, black pepper and dry oregano.

3. Put slices of tomato on top. Put peppers, onions and chopped garlic on top.

4. On a cookie sheet, bake in oven for 10-12 minutes, until bread is a little crispy.

Serve warm.

Baked Tilapia With Plum Tomatoes

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Ingredients:

4 large slices of tilapia

2 lbs. fresh plum tomatoes (chopped) or 2 (16 oz.) cans of crushed tomatoes

1 small sweet onion (chopped)

3 cloves of garlic (chopped)

3 tbsp. olive oil

1 tsp. sea salt

1 tsp. black pepper

1 tbsp. fresh parsley (chopped)

Directions:

Preheat oven to 350 degrees.

1. In a large skillet, add olive oil, onions and garlic. Let garlic brown for 2 minutes and add fresh plum tomatoes. Add salt and pepper. Stir and cook until tomatoes become soft and saucy. (about 10 minutes) When soft, remove and let cool for a few minutes.

2. Sea salt and black pepper (just a pinch) on each tilapia slice.

3. In a large baking dish, coat the bottom with a little olive oil. Put half the sauce in the bottom of the pan.

4. Place tilapia in baking pan. Pour remaining tomatoes on top and add parsley.

5. Baked in oven for about 18-20 minutes. Tilapia should be white and flaky.

Serve hot.

Chicken Stir Fry

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Ingredients:

8 chicken cutlets (sliced into pieces)

3 green bell peppers (seeds removed and sliced)

3 red bell peppers (seeds removed and sliced)

1 sweet onion (sliced)

4 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

Directions:

1. In a large skillet put 3 tbs. of olive oil. Add peppers and onions. Sprinkle 1 tsp. of salt and mix well. Cook until peppers and onions are tender. Set to the side.

2. In another skillet, put a tbs. of olive oil. (you may need a little more while cooking) Cook chicken pieces. Sprinkle with 1 tsp. of salt and black pepper. 

3. When chicken is cooked, add cooked peppers and onions. Heat through for another 2 minutes and serve.

Serve hot.

 

Beef Stew

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Ingredients:

1 (3 lb.) chuck roast (trimmed and cut into 1 1/2 inch cubes) should be lean meat

1 large onion (peeled and sliced thin)

1/2 lb. string beans (ends trimmed)

6 carrots (peeled and cut into 1/4 inch circles)

1 can of peas (drained)

1 cup dry red wine (optional)

2 tbs. tomato paste

4 cups beef broth

1/2 cup all purpose flour

4 tbs. olive oil plus 3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

Directions:

1. Put flour in a bowl. Put beef cubes in flour and tap off the excess flour.

2. In a large skillet, put 3 tbs. olive oil. Brown beef on all sides for about 7-8 minutes and remove. Beef should be just about cooked. Cover and keep warm.

3. In a pot of boiling water, boil string beans and carrots for 5 minutes and then drain well.

4. In a large pot, add 4 tbs. olive oil. Brown onion. Add string beans, carrots and peas. Stir quickly. Add beef and sprinkle with sea salt and pepper.

5. Add tomato paste and stir well.

6. Add beef stock and red wine. 

7. Bring to a boil. Once it is boiling, reduce to a medium simmer and cover pot.

8. Let cook for 30 minutes. Stir occasionally.

9. For the final 30 minutes, leave cover off, put on a low simmer and stir occasionally.

10 Vegetables and beef should be tender before serving.

Serve hot.