Colorful Salad – Oranges & Red Onions

August 27th, 2010 / comments 10

Although I couldn’t get blood oranges in the market, I used navel oranges to make a red onion and orange salad with cumin.

Turkish plate c egbert Colorful Salad   Oranges & Red Onions

The salad, along with a bowl of hummus and a basket of toasted pita bread reminded me of a dinner I was served on a trip to Turkey. Here’s how I made it: … read more

Roasted Vegetables – Cinderella in the Kitchen

November 25th, 2009 / Comments 1

I was alone, sitting near the wood stove, feeling like Cinderella, but rather than wishing for a prince with a glass slipper, I was wishing for dinner.

J Castle rect Roasted Vegetables   Cinderella in the Kitchen

I wanted comfort food that celebrated autumn, a dinner with complex flavors and one that was low in calories. Since the pumpkin carriage was out of service, dinner had to be created without a trip to the market. Wishing wasn’t working. I needed to think.

A baked potato dinner was a possibility. Preparation would be simple – washed and baked, the potato would be ready to top with yogurt. It was a low calorie meal but not wonderful. I wanted a dinner that looked as if my fairy godmother had been hard at work.

I considered macaroni and cheese but that required too much preparation, too many pots and I didn’t have a magic spell that would make it delicious AND low in calories. Microwaved popcorn and a grilled peanut butter and jelly sandwich came to mind. But, even the mice in the kitchen expect more for dinner than that.

It was getting late and I was hungry. I looked for inspiration in the refrigerator and found carrots, turnips, a small butternut squash, half a cauliflower, a couple of parsnips and a handful of washed lettuce.  If a single pumpkin could be magically transformed into a carriage, surely this collection of vegetables could be transformed into dinner.

cornucopia c egbert Roasted Vegetables   Cinderella in the Kitchen

The clock chimed seven and a wizard idea occurred to me. I could roast the vegetables with potatoes, onions and garlic, season them with olive oil, butter, dried rosemary, salt and pepper and dine like a princess in less than an hour.  Here’s how I did it:

… read more

Where Am I?

You are currently browsing entries tagged with onion at Vermont food from a country kitchen – Carol Egbert.