Tag: onion

Categories
Main Dish

You’ll ‘loaf’ this lightened-up classic dish for dinner

It isn’t a fancy meal, but turkey meatloaf is a lighter version of the down-home classic, and with some added garlic, onions and herbs, it makes for a tasty dinner.
It isn’t a fancy meal, but turkey meatloaf is a lighter version of the down-home classic, and with some added garlic, onions and herbs, it makes for a tasty dinner.

There are a few dishes that feel specifically American.

Meatloaf is one of those, despite it also being the butt of many sitcom jokes over the years.

According to an article by Erica Martinez for “Food Republic,” meatloaf has been on recipe cards since the 1870s, but it may be even older than that.

“[F]ood historians believe that the concept of meatloaf has been in existence since the fifth century, when medieval Europeans would dine on a dish made of diced meat scraps combined with fruit, nuts, and spices,” she writes.

Regardless of its origins, I still think we can claim it as our own here.

Unfortunately, it needs to be a “sometimes food” for most of us, considering its higher fat content, which is why this week’s recipe, which subs in ground turkey, is a great meatloaf to try.

This comes from the blog “Recipes by Lucy.” You can find the original at https://www.recipesbylucy.com/turkey-meatloaf-2/. I added extra garlic and seasonings in my version. I also rounded up the amount of ground turkey to two pounds, since I thought that made more sense.

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Turkey Meatloaf

It isn’t a fancy meal, but turkey meatloaf is a lighter version of the down-home classic, and with some added garlic, onions and herbs, it makes for a tasty dinner.
Course Main Course
Keyword basil, black pepper, catsup, dijon mustard, fresh garlic, ground turkey, ketchup, light recipe, meatloaf, minced garlic, onion, oregano, panko, parsley, tomato paste, Worcestershire, yellow onion

Ingredients

  • 2 pounds ground turkey
  • 3/4 cup panko breadcrumbs
  • 1/4 cup yellow onion finely diced
  • 4 to 6 cloves garlic minced
  • 2 rounded teaspoons dried parsley
  • 2 rounded teaspoons dried oregano
  • 2 rounded teaspoons dried basil
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup ketchup
  • 2 tablespoons tomato paste
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce

Instructions

  • Preheat the oven to 350 degrees. Line a loaf pan with parchment paper (hang some over the edges for easier removal), and set it aside.
  • In a large bowl, combine the ground turkey, breadcrumbs, onion, garlic, parsley, oregano, basil, pepper and salt.
  • In a small bowl, beat the milk and egg together with a fork or whisk until they are well combined, and pour those into the bowl with the other ingredients. Mix with a large spoon or your hands until everything is just incorporated. (Don’t over mix, or you could end up with a less-than-awesome texture.)
  • Add the meat mixture into the prepared loaf pan, and spread it out evenly.
  • Prepare the glaze in a small bowl by adding the ketchup, tomato paste, dijon mustard, and Worcestershire sauce. Stir until it is well combined.
  • Spread about half of the glaze mixture over the top of the meatloaf, and put it in the oven to bake for 45 minutes.
  • Spread the rest of the glaze on top, and bake for another 10 to 15 minutes or until the internal temperature of the meatloaf reaches at least 165 degrees.
  • Let the meatloaf sit for five to 10 minutes before carefully removing it from the pan, slicing and serving.

This was pretty darn good. I felt like I could have thrown even more herbs in there, if I wanted to, but this meatloaf certainly didn’t lack flavor. The glaze was especially good.

It was also the perfect companion to some homemade mashed potatoes. It was definitely a great nostalgia meal. And, if you’ve ever been accused, as Rodney Dangerfield’s wife was, of making a meatloaf that was so bad that it glowed in the dark, then it’s time to try a new recipe.

Honestly, I think Dangerfield should have been happy his wife was making him such a time-honored recipe. No wonder that guy didn’t get any respect.

This piece first appeared in print June 26, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Soup

Think you can’t eat chili in summer? That’s your ‘poblano’

Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.

There is really only one part of winter that I like: getting to eat soup.

But then I realized one day that you really don’t have to reserve having a big bowl of soup, stew or chili to the cold months. Honestly, despite being a warm food, it’s not an awful summer meal.

You don’t have to heat up the kitchen with the oven, you generally get leftovers to put in the fridge for those days you spend all day in the yard and don’t want to cook, and there are plenty of fresh garden veggies around to include.

So, yeah, I’m on board with eating a hot bowl of deliciousness any time of the year.

Obviously, what I’m really after is justifying the fact that I’m sharing a traditionally warm-weather recipe with you in May, but I figure this is my column, and if you’re not impressed, you can just put it in your recipe box to try in the fall.

This comes from the blog “Abras Kitchen” by Abra Pappa. You can find the original recipe at https://abraskitchen.com/chorizo-poblano-chili/. I added extra spices in my version below.

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Chorizo Poblano Chili

Chorizo poblano chili is a great meal year round. Featuring some robust spices like chili powder and paprika, along with a combination of chorizo, ground beef and fresh peppers, this chili is a hearty dish that is a real crowd pleaser.
Course Main Course
Keyword chicken stock, chili powder, chorizo, cumin, diced tomatoes, fresh garlic, ground beef, jalapeno peppers, kidney beans, minced garlic, onion, oregano, paprika, poblano peppers, vegetable stock

Ingredients

  • 1 pound chorizo
  • 1 pound ground beef
  • 1 large onion diced
  • 6 to 8 cloves garlic minced
  • 3 poblano peppers diced
  • 1 jalapeno pepper diced (remove ribs and seeds for a milder taste)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 2 teaspoons paprika
  • salt and pepper to taste
  • 15- ounce can kidney beans drained and rinsed
  • 2 15- ounce cans diced tomatoes
  • 1 cup chicken or vegetable stock

Instructions

  • Heat a large pot over medium-high heat.
  • Add the chorizo and ground beef, cooking until it’s browned and cooked through, and breaking it apart as you go.
  • Remove the meat with a slotted spoon to a plate over to the side.
  • Remove all but two tablespoons of fat from the pot. Add in the onions and peppers, and saute until they are softened. Add in the garlic and saute for a couple minutes until the garlic just starts to brown.
  • Pour in the beans and spices. Stir well, letting the spices toast a bit (about two minutes).
  • Add in the diced tomatoes, cooked chorizo and beef, and the chicken stock, and scrape the bottom of the pot to incorporate any stuck-on bits.
  • Bring the mixture to a boil, and then turn the heat down to a simmer, and let the chili cook for one hour, stirring regularly, until the liquid reduces to a consistency you like. Add more spices, as needed, and serve.

This was not nearly as spicy as I thought it would be. When I did the “add more spices” step, I added quite a bit more to really punch up the spice level, but it was probably perfect for quite a few folks’ palates.

Combining the chorizo with the ground beef gave this chili a bit more of a robust flavor that we really enjoyed.

And I’m sorry if I was too harsh with those of you who are in the “soup is only for winter camp” earlier. I was probably hungry. But after a big bowl of chili, I am definitely feeling much better.

This piece first appeared in print May 22, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

A fresh veggie-based pasta sauce will keep them ‘aspara’guessing

It sounds weird at first, but making a pasta sauce from asparagus is not only easy, it’s a delicious way to enjoy the fresh greens.
It sounds weird at first, but making a pasta sauce from asparagus is not only easy, it’s a delicious way to enjoy the fresh greens.

According to the website “The Kitchen Project,” asparagus is a very old vegetable.

Historical records show it was grown in ancient Greece, Rome and Egypt.

It takes a few years to get a plant going, but once you have an asparagus plant established, the growing season will last about three months, and a healthy plant can grow six inches every day.

With my gardening skills, I don’t think I could get a plant to live long enough to get to that point, but I’m always willing to enjoy the fruits of others’ labor when it comes to fresh vegetables.

With asparagus harvesting season just around the corner, I wanted to share a unique way to use the veggie for those who start getting tired of just roasting stalks.

This comes from “Christopher Kimball’s Milk Street.” You can find the original recipe on their YouTube channel at https://youtu.be/pLjflANPvNk?si=tSQSwkFV5PW35UTV. I replaced the shallots with onions, increased the garlic and figured out the amounts for several of the ingredients in my version below.

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Asparagus Pasta Sauce

It sounds weird at first, but making a pasta sauce from asparagus is not only easy, it’s a delicious way to enjoy the fresh greens.
Course Main Course
Keyword asparagus, fresh garlic, garden fresh, grated parmesan cheese, heavy cream, lemon juice, linguine, onion, parmesan, pasta sauce, vegetarian

Ingredients

  • 2 pounds fresh asparagus
  • 2 tablespoons butter
  • 1 small onion diced
  • 1/4 teaspoon salt plus more, to taste
  • 6 to 8 cloves garlic minced
  • pepper to taste
  • 16 ounces fettuccine pasta
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese freshly grated
  • 1 teaspoon lemon juice

Instructions

  • Trim ends off asparagus and then cut the stalks into one-inch pieces.
  • Put the pieces into a food processor, and process until it is finely chopped.
  • Save out about one cup of the asparagus mixture and set it aside.
  • Heat a large skillet over medium heat, and melt the butter in it.
  • When the butter is melted, add the onion and 1/4 teaspoon salt, and saute until the onion is soft.
  • Add in the garlic and saute for about one minute. Add in the remaining asparagus from the food processor and stir to combine the ingredients. Let it saute for four to five minutes, stirring regularly.
  • While the asparagus sautes, begin cooking your pasta, according to the package instructions. When it’s done, be sure to reserve at least one cup of the pasta water when you drain it.
  • Once the asparagus is just starting to brown a bit, add in the heavy cream. Once it comes to a low simmer, add in the reserved asparagus, and stir.
  • Continue stirring regularly, letting the cream reduce a bit until dragging a spatula across the bottom of the pan leaves an empty trail for a few seconds before the sauce runs back into it.
  • Turn the heat to low and stir in the parmesan.
  • Add your drained pasta to the skillet. Add a touch of the pasta water, and toss the pasta with the sauce. If you want the sauce a little looser, add more pasta water until it’s at a consistency you like. Stir in the lemon juice and more salt and pepper, to taste. Serve with a little more fresh parmesan on top.

We ate our pasta with some meatballs, but it would also pair really well with chicken.

It was fresh and pretty, and it tasted like, well, asparagus, but with the addition of the parmesan, it had almost Alfredo qualities, and it was just a really nice sauce for dinner.

I’m looking forward to some locally grown asparagus popping up around the area so that I can make this again, and now that I know the ancient Italians were also eating asparagus, I guess the pasta combination just makes sense. Buon appetito!

This piece first appeared in print May 1, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Don’t skip this week’s a‘braising’ recipe

Making red wine braised beef is a bit of a labor of love, but the rich flavors and tender vegetables produced by this recipe make it well worth the effort.
Making red wine braised beef is a bit of a labor of love, but the rich flavors and tender vegetables produced by this recipe make it well worth the effort.

Several years ago, my parents gifted me with a gorgeous, red braising pot.

It’s a ceramic-coated cast iron pot, and I always feel like whatever I put in it should be really extraordinary.

This week’s recipe really fit the bill for using my special pot, since I was getting ready to embark on a dinner project that was going to take some decent preparation and several hours of braising to accomplish, and boy, did it stand up to the task.

The recipe I tried comes from the blog “Well Seasoned Studio” by Ari Laing. You can find the original post at https://www.wellseasonedstudio.com/red-wine-braised-beef/. I added extra garlic in my version.

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Red Wine Braised Beef

Making red wine braised beef is a bit of a labor of love, but the rich flavors and tender vegetables produced by this recipe make it well worth the effort.
Course Main Course
Keyword bay leaves, beef broth, beef stock, braised beef, cabernet sauvignon, carrots, chuck roast, dijon mustard, fresh garlic, fresh thyme, leeks, mashed potatoes, onion, red wine, Sunday dinner, sweet onion, tomato paste, yellow onion

Ingredients

  • 3 1/2 to 4 pound beef chuck roast
  • salt and pepper to taste
  • 2 tablespoons canola or vegetable oil
  • 1 large sweet onion cut into one-inch pieces
  • 2 leeks halved and cut into 1/2-inch pieces
  • 8 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 cups red wine I used a cabernet sauvignon
  • 2 cups beef broth or stock
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 2 bay leaves
  • about 12 sprigs fresh thyme
  • 3 large carrots cut into one-inch pieces
  • mashed potatoes for serving

Instructions

  • Set your roast out to come to room temperature while you prep all of your vegetables.
  • Preheat the oven to 350 degrees.
  • Using paper towels, pat the roast dry all the way around, and then season it liberally with salt and pepper.
  • Put a large Dutch oven (or braising pot—just make sure what you use is deep, has a lid and is oven-safe) on the stovetop and heat the oil on medium-high heat.
  • Add the roast, and sear it on all sides, cooking each side for about three or four minutes. Transfer the meat to a plate, and add the onion and leeks, along with just a bit more salt. Saute, stirring regularly, until they are soft.
  • Add the garlic to the pot and saute for one or two minutes until it just starts to brown and is fragrant.
  • Stir in the tomato paste, making sure to incorporate everything in the pot well.
  • Pour in the wine, and using a wooden spoon or spatula, scape the bottom of the pot to get all the stuck on bits up. Let this cook for two or three minutes, and then add the beef stock, Worcestershire sauce, mustard, bay leaves, thyme (I tied mine together in a bundle with cooking twine so it will be easy to remove later), and carrots.
  • Add the roast back to the pot, pushing it down into the ingredients so that it’s mostly submerged.
  • Cover with a lid and put the pot in the oven. Cook until the meat is tender enough to shred with a fork, which will take about three hours.
  • Remove the pot from the oven and use tongs to carefully put the roast on a cutting board. Let it rest for five to 10 minutes before shredding it with two forks.
  • Meanwhile, remove the thyme and bay leaves from the pot. Taste the sauce and add salt and pepper, if needed. Add the shredded beef back to the pot, and stir.
  • Serve the beef and veggies over mashed potatoes, along with some of the amazing sauce you created.

This was heavenly. The meat melted in your mouth, and the vegetables were cooked to perfection. We enjoyed a glass of the leftover cabernet sauvignon with our dinner, too, which made it feel extra special.

I have made plenty of chuck roasts in my slow cooker, and they’re always delicious, but this treatment just took everything up a notch, and while it does take a bit of a time commitment, I will absolutely be making this again.

After all, I need all the excuses I can get to let my pretty cast iron pot shine.

This piece first appeared in print March 20, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Put some pep(per) in your step with a tasty, cheesy casserole

Stuffed pepper casserole is an easy crowd-pleaser with bell peppers and Italian herbs that also makes for great leftovers.
Stuffed pepper casserole is an easy crowd-pleaser with bell peppers and Italian herbs that also makes for great leftovers.

Throughout the winter months, Joey and I make a lot of soups, chowders and chilis, which I still firmly believe are perfectly great recipes to pull out of the box any time of the year.

But sometimes I find myself in the mood for a casserole—something with a ton of flavorful ingredients, all nestled beneath a layer of gooey, melty cheese.

According to an article from “Medium,” the term “casserole” was first used in 1708 and is believed to have its origins in either the French or Greek language. It basically just refers to a communal pot of food.

It was in the 1950s that Americans really got excited about casseroles, according to the article, thanks in part to Campbell’s condensed soups and Pyrex becoming a household name.

No matter where it started, I’m just happy for these comfort meals in nine-by-13-inch pans, and this week’s recipe fit that bill for me.

This comes from the blog “GrandmaRecipesFlash.” You can find the original post at https://grandmarecipesflash.com/easy-stuffed-pepper-casserole/. I added a lot more seasoning in my version.

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Stuffed Pepper Casserole

Stuffed pepper casserole is an easy crowd-pleaser with bell peppers and Italian herbs that also makes for great leftovers.
Course Main Course
Keyword basil, beef broth, bell pepper, brown rice, casserole, chicken broth, diced tomatoes, easy dinner, freezer meal, fresh garlic, ground beef, ground turkey, kid-friendly, onion, oregano, paprika, parsley, shredded cheese, tomato sauce, white rice, yellow onion

Ingredients

  • 2 cups cooked white or brown rice
  • 1 pound ground beef or turkey
  • 1 medium onion diced (I used yellow)
  • 3 large bell peppers diced (any color)
  • 4 to 6 cloves garlic minced
  • 14.5 ounces diced tomatoes
  • 15 ounces tomato sauce
  • 1 cup beef or chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 2 teaspoons paprika
  • salt and pepper to taste
  • 2 cups shredded cheese I used Mexican blend

Instructions

  • Preheat the oven to 375 degrees. Grease a nine-by-13-inch baking dish, and set it aside.
  • Be sure to start your rice, cooking it according to package instructions. You’ll want to end up with two cups of cooked rice.
  • Heat a large skillet over medium heat. Add the onions, peppers and ground meat to the pan. Brown the meat, breaking it apart as you go. When the meat is done and the vegetables are cooked through, drain off any accumulated fat, and add the garlic to the pan.
  • Saute until the garlic is fragrant, about two minutes, and then dump in the diced tomatoes (don’t drain them), tomato sauce, broth, oregano, basil, parsley, paprika, salt and pepper and your prepared rice. Stir to combine.
  • Once everything is mixed together well, pour all of it into your prepared baking dish. Cover the pan with foil and bake it for 25 minutes.
  • Remove the foil, sprinkle the top with cheese and bake for an additional 10 minutes or until the cheese is melted and is just starting to brown.
  • Let the casserole cool for 10 or 15 minutes before serving.

This was tasty and would be super kid friendly. If you wanted to kick it up a notch with some spice, adding some cayenne or red pepper flakes would be a good touch, too.

The flavor profile was decidedly Italian, with all of the herbs, and it made for a good, hearty meal. The leftovers reheated really well, too, which is always a good bonus.

And whether I have the French, the Greeks or a ’50s home cook to thank, I’m happy there are so many casserole recipes out there to try and plenty of canned goods and glass dishes to make them happen.

This piece first appeared in print March 13, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Soup

There’s ‘snow’ excuse for waiting to try this great soup

Creamy parmesan sausage ditalini soup is hearty and full of flavors that stick to your bones. From the sausage to the parmesan, this soup is sure to warm you up on a cold day.
Creamy parmesan sausage ditalini soup is hearty and full of flavors that stick to your bones. From the sausage to the parmesan, this soup is sure to warm you up on a cold day.

As soon as the weather forecast called for snow this past week, I immediately began reviewing soup recipes I saved over the past year.

It was time.

Joey and I prepared our “get ready to be snowed in” list for the grocery store, and I was thoroughly ready to make some awesome, hearty meals while we were stuck inside.

The soup I’m sharing with you this week absolutely fit the bill for a cold day.

This recipe comes from the website “Belaya.” You can find the original post at https://belaya.info/creamy-parmesan-italian-sausage-ditalini-soup.html. I added extra garlic and pasta in my version below. It ended up creating a much thicker heartier soup/pasta dish, so if you like your soups a little looser, I’d recommend halving the amount of pasta or doubling the liquid listed below.

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Creamy Parmesan Sausage Ditalini Soup

Creamy parmesan sausage ditalini soup is hearty and full of flavors that stick to your bones. From the sausage to the parmesan, this soup is sure to warm you up on a cold day.
Course Main Course, Soup
Keyword 30-minute meal, chicken broth, chicken stock, diced tomatoes, ditalini pasta, fresh garlic, fresh spinach, grated parmesan cheese, hearty soup, heavy cream, hot Italian sausage, Italian sausage, minced garlic, onion, parmesan, red chili flakes, yellow onion

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage I used hot Italian
  • 1 small onion diced (I used yellow)
  • 6 to 8 cloves garlic minced
  • 4 cups chicken broth
  • 14.5 ounces diced tomatoes drained
  • 16 ounces ditalini or other small pasta
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese plus more for serving
  • 2 cups fresh spinach roughly chopped
  • 1/4 teaspoon red chili flakes optional
  • salt and pepper to taste

Instructions

  • Heat the olive oil over medium heat in a large pot or Dutch oven. When it’s hot, add the sausage and onions, breaking the sausage apart as it sautes.
  • When the sausage is cooked through and the onions are soft, add the garlic, sauteing for another couple of minutes or until it is lightly browned and fragrant.
  • Pour in the chicken broth and drained tomatoes, and stir to combine. Raise the heat to bring the mixture to a low boil, and add the pasta, stirring regularly to keep it from sticking to the bottom. Boil the pasta for the amount of time recommended on the box or until it’s cooked to your liking.
  • Turn the heat down to medium-low, and stir in the cream. Then stir in the parmesan. Once the soup thickens and returns to a simmer, stir in the spinach, letting it cook for a couple minutes until it’s wilted. Finally, add red chili flakes (if desired) and salt and pepper, to taste.
  • Serve the soup with more parmesan cheese sprinkled on top.
  • For the leftovers, you may need to add more broth (or a little water) to get it back to the same consistency. It will likely thicken more in the refrigerator.

Ours was definitely thicker than the original recipe intended, but I just couldn’t see having half a box of pasta sitting in my pantry for who knows how long, so I figured there was no reason to skimp on the carbs.

This was warm, creamy and tasty. I really liked the bit of heat from the hot Italian sausage and chili flakes, too, but I also love that you can leave all that spiciness out and still have an amazing meal.

And it gave us another meal of tasty leftovers for later in the week, once the daily grind resumed. Work day or not, soup days and snow days are best combined.

This piece first appeared in print Jan. 9, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Air Fryer Appetizer Snack

Get your snack game in full bloom this week

Mini blooming onions are pearl onions that are battered and fried to create the same great flavor as the classic carnival dish without all the effort and mess.
Mini blooming onions are pearl onions that are battered and fried to create the same great flavor as the classic carnival dish without all the effort and mess.

We were enjoying some time with friends at the Kansas State Fair one year, when I told Joey I was in the mood for a blooming onion and was going to go around the corner to buy one.

I asked if he wanted his own, and he looked at me like I had two heads.

“No. I’m good to share. That’s a lot of fried onion,” he told me.

Fair enough.

While I was waiting for my onion, two ladies in front of me received theirs. They immediately turned around and said, “Hey, while we were waiting, we decided we don’t want this. Do you want it?”

I figured, “Why not?”

When I showed up back to our friends with two blooming onions in tow, I felt like the universe had spoken, but I’m pretty sure Joey thought I made up the whole story just so I wouldn’t have to share with him.

That’s why this week’s recipe really appealed to me. It was a good way to get the flavors of a blooming onion in a small, easy-to-make version.

This recipe, from Trisha Haas, comes from the blog “Salty Side Dish.” You can find the original post at https://www.saltysidedish.com/fried-pearl-onions/. I doubled the seasonings in my version (except the salt). Also, if you want to use an air fryer for this, see her recipe for the directions.

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Mini Blooming Onions

Mini blooming onions are pearl onions that are battered and fried to create the same great flavor as the classic carnival dish without all the effort and mess.
Course Appetizer, Snack
Keyword bloomin’ onion, blooming onion, carnival food, cayenne, fair food, fried food, garlic powder, onion, onion powder, paprika, pearl onions

Ingredients

  • 12 ounces frozen pearl onions thawed and drained well
  • 2 eggs
  • 1 cup flour
  • 2 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • Vegetable or canola oil for frying I used about 1 cup

Instructions

  • Drain the thawed pearl onions well, and lay them on some paper towels to help dry them as much as possible.
  • In a bowl, beat the eggs, and set it aside.
  • In another bowl, stir the flour and seasonings together and set it aside.
  • Add oil to a skillet (I used a six-inch pan and fried in batches) to about one inch in depth. Heat it over medium-low heat until the oil registers 370 to 400 degrees on a candy thermometer.
  • Prepare a plate by lining it with paper towels, and set it aside.
  • Coat the onions in the beaten eggs, and then transfer them to the bowl with the flour, tossing to coat them completely.
  • Tap off any extra flour and carefully drop the coated onions into the hot oil. Let them fry for five to eight minutes or until the onions reach a deep brown color to your liking.
  • Remove the fried onions from the oil with a slotted spoon and place them on the lined plate to drain.
  • Serve the onions while hot, along with your favorite dipping sauce.

These were really tasty. I will say that the cayenne pepper made them have just a slight, lingering spiciness, so if that’s really not your cup of tea, I would leave that out of the mix.

The unfortunate side effect is that our house smelled like the midway at the fair for a bit, though, so be warned. You won’t be able to sneakily give this recipe a try. Everyone will know you made it.

But if you like a blooming onion like I do, this was so much easier to make, and it was less work and mess than even onion rings, which I also appreciated.

Joey shared this plate with me as a nice side to a meal, and I opted not to remind him of the free blooming onion story. I’m still not totally sure he believes my version of the tale. Regardless, I would also like to state for the record that he didn’t end up complaining about getting to indulge in some fried, onion-y goodness, either.

This piece first appeared in print Nov. 7, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Soup

With fall ‘fest’ approaching, it’s time for some stew recipes

Oktoberfest stew includes all the flavors of the traditional celebration, from beer and sausage to cabbage and potatoes. Paired with a thick, crusty slice of bread, it makes for a cozy, warming dinner.
Oktoberfest stew includes all the flavors of the traditional celebration, from beer and sausage to cabbage and potatoes. Paired with a thick, crusty slice of bread, it makes for a cozy, warming dinner.

I’m constantly amazed at how quickly we transition from pasta salad to thick, warming stew weather in Kansas.

I can always tell when other parts of the country are starting to move into whatever the next season is, because my Pinterest suggestions suddenly begin showcasing a totally new genre of food. Right now, with Canadian Thanksgiving behind us, temperatures starting to dip and Halloween on the horizon, my feed is punctuated by lots of soups, pies and spooky treats.

I was glad for that shift this week, when I decided it was time to make my first soup of the season: an Oktoberfest-inspired stew that did not disappoint in the least.

This comes from the blog “The Cozy Apron” by Ingrid Beer. You can find her post at https://thecozyapron.com/oktoberfest-stew/. I swapped out the sausage and added extra garlic in my version below. I also doubled what is listed below, and that gave us plenty of leftovers to store in the freezer, too.

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Oktoberfest Stew

Oktoberfest stew includes all the flavors of the traditional celebration, from beer and sausage to cabbage and potatoes. Paired with a thick, crusty slice of bread, it makes for a cozy, warming dinner.
Course Main Course, Soup
Cuisine German
Keyword beer, beer brats, bratwurst, cabbage, caramelized onions, caraway seeds, dunkel, fresh garlic, garlic, German stew, lager, marzen, minced garlic, Octoberfest meal, Oktoberfest meal, onion, parsley, potatoes, Russet potato

Ingredients

  • 1 tablespoon olive oil
  • 1 onion sliced thinly (I used white)
  • 16 to 19 ounces beer brats cut into half-inch rounds
  • 1/2 head cabbage thinly sliced or 10 ounces coleslaw cabbage
  • 1/4 teaspoon caraway seeds ground or whole
  • salt and pepper to taste
  • 6 to 8 cloves garlic minced
  • 1 cup Oktoberfest style lager like a marzen or a dunkel
  • 2 large Russet potatoes cut into one-inch pieces
  • 2 1/2 cups chicken stock or broth
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon dried parsley

Instructions

  • Heat the olive oil in a Dutch oven with a lid over medium heat. When the oil is hot, add the onion, and saute until it is soft and starting to caramelize.
  • Add the sausage, and saute until there is no pink left (no worries about internal temperature, it’s going to get plenty of cook time).
  • Stir in the cabbage, letting it cook until it’s wilted down and starting to lightly brown.
  • Add in the caraway seed, salt, pepper, and the garlic, letting the garlic saute for a few minutes, or just until it starts to smell nice.
  • Add in the lager and stir, letting the mixture marry for about five minutes to let the beer reduce just a smidgeon.
  • Add the potatoes and stock, and bring the mixture to a boil, stirring regularly. Once the stew is boiling, turn the heat to low, and place the lid slightly askew on the pot, letting it cook for 40 minutes. Stir occasionally while it simmers.
  • When it’s done, remove the pot from the heat and stir in the apple cider vinegar and dried parsley. Serve alongside a slice of crusty bread.

This stew was delicious. The flavor combinations were out of this world, with the starchiness of the potatoes, the maltiness from the lager and the slight sweetness of the cabbage all complimenting the sausage. I baked a loaf of beer bread to go with our stew, and it paired beautifully.

And with the temperatures dipping just enough to let us turn off our air conditioner and open our windows, we enjoyed a great meal.

I can’t wait to savor this season of recipes for the next few weeks, at least until somebody somewhere starts posting about Christmas.

This piece first appeared in print on Oct. 17, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Keep ‘arayes’ open for a delicious Lebanese dish

These are called almost arayes because they weren’t cooked inside the pita like the traditional Lebanese dish, but they are still jam-packed with flavor from Middle Eastern spices, fresh herbs and a zingy sauce on the side.
These are called almost arayes because they weren’t cooked inside the pita like the traditional Lebanese dish, but they are still jam-packed with flavor from Middle Eastern spices, fresh herbs and a zingy sauce on the side.

With Internet shopping, pretty much any ingredient can be at our fingertips in a matter of days. That being said, my goal when choosing recipes is to try to stay away from exotic items that can’t be purchased locally.

We have to support our local grocery stores if we want them to continue to be a part of our communities.

Of course, sometimes that means taking a left turn on a recipe, and that happened this week when I tried a recipe for arayes, a Lebanese dish that features lamb cooked inside of pita. Well, unfortunately, the pita bread I found locally wasn’t thick enough to hold up to the traditional cooking method, so I decided to keep the spirit of the dish without actually doing it quite the right way.

So I’m giving you “almost arayes,” made with a recipe from Chef Derek Chen from his Instagram page @derekkchen. Like I said, I changed the way this dish was cooked from the original. If you want to do it his way, please check out his Instagram page. I also added extra garlic and substituted for baharat, because I couldn’t find that locally, either.

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Almost Arayes

These are called almost arayes because they weren’t cooked inside the pita like the traditional Lebanese dish, but they are still jam-packed with flavor from Middle Eastern spices, fresh herbs and a zingy sauce on the side.
Course Main Course
Cuisine Lebanese
Keyword allspice, cinnamon, coriander, cumin, fresh cilantro, fresh garlic, fresh parsley, Greek yogurt, ground lamb, lemon juice, minced garlic, olive oil, onion, paprika, pita bread, pita pocket, tahini

Ingredients

Arayes Ingredients

  • 1 pound ground lamb
  • 1/2 large onion grated (I used a vidalia)
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 4 to 6 cloves garlic minced
  • 1 teaspoon coriander
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 3 tablespoons olive oil divided
  • salt and pepper to taste
  • 4 to 5 thick small pita

Sauce Ingredients

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons parsley chopped
  • 2 tablespoons cilantro chopped
  • 2 tablespoons lemon juice
  • 1/4 cup tahini
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions

  • For the meat mixture, grate the onion and then squeeze it out really well with a clean kitchen towel.
  • Add the onion, parsley, cilantro, garlic, coriander, allspice, paprika, cumin, cinnamon, one tablespoon olive oil, salt and pepper, and give it a good stir to combine.
  • Add in the ground lamb and mix with a spoon or your hands until everything is very well combined.
  • Heat the last two tablespoons of olive oil in large skillet over medium heat. Add the meat and saute, breaking it into large pieces as you go. Cook it until the largest piece registers 160 degrees in the middle, and remove it from the heat.
  • While the lamb mixture cooks, make the sauce by mixing all of the ingredients together until it is smooth.
  • Cut the pita into halves so you have pockets for the meat, and serve the lamb stuffed in the pita bread with the sauce on the side for dipping.

This was so good, and the sauce was phenomenal, too. I immediately tried to think of ways to use the leftovers on other dishes. This has a great depth of flavor, and it pulls in some spices we don’t normally see in Western dishes.

And now I need to learn how to bake nice, thick pita bread, too, for the next time I try this. If you have a good recipe, let me know.

This piece first appeared in print Sept. 19, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Bored with dinner? End your ‘saffron’ with something totally different

Moroccan lamb meatballs are made with an earthy, spicy mix of herbs and spices and served doused in a delicious tomato sauce that pairs perfectly with couscous and some plain Greek yogurt on the side.
Moroccan lamb meatballs are made with an earthy, spicy mix of herbs and spices and served doused in a delicious tomato sauce that pairs perfectly with couscous and some plain Greek yogurt on the side.

For a couple months now, every time I open the pantry, I glance at this tiny canister of saffron I managed to buy on an extreme clearance.

The Britannica Encyclopedia explains that saffron is the most expensive herb because it has to be hand harvested from the tiny stigmas in the center of a particular crocus flower. It goes on to say that if you wanted to have a whole pound of saffron, you’d end up harvesting from about 75,000 flowers.

So I’ve also been slightly terrified of trying any of my small bunch of saffron in a recipe that doesn’t hold up.

I finally took the plunge, though, thanks to finding another generally expensive ingredient on sale: ground lamb. And boy, oh, boy, was it good.

Now, let me preface this recipe by saying that you don’t have to include saffron in it. It’s just a little flavor enhancer, but it’s not critical. I would be sure to use the lamb, though. It paired so beautifully with the spices and sauce, I just couldn’t imagine doing it any other way.

The recipe I tried comes from the blog “Moorlands Eater.” You can find the original post at https://moorlandseater.com/moroccan-lamb-meatballs-in-spicy-tomato-sauce/. I added extra garlic, lamb and a few other ingredients in my version.

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Moroccan Lamb Meatballs

Moroccan lamb meatballs are made with an earthy, spicy mix of herbs and spices and served doused in a delicious tomato sauce that pairs perfectly with couscous and some plain Greek yogurt on the side.
Course Main Course
Cuisine Moroccan
Keyword allspice, cinnamon, coriander, cumin, diced tomatoes, fresh garlic, ginger, ground lamb, honey, minced garlic, minced lamb, onion, paprika, red pepper flakes, saffron, spicy, tomato puree, tomatoes, turmeric

Ingredients

Spice Mix Ingredients

  • 3 teaspoons cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon allspice
  • 1 teaspoon red pepper flakes

Meatball Ingredients

  • 1 pound ground/minced lamb
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil

Tomato Sauce Ingredients

  • 1 medium onion diced (I used yellow)
  • 8 to 10 cloves garlic minced
  • 14.5 ounce can diced tomatoes
  • a small pinch of saffron strands soaked in 1 tablespoon warm water
  • 1 tablespoon tomato puree
  • 1 teaspoon honey
  • 2 teaspoon ground coriander
  • salt and pepper to taste

Instructions

  • Combine all the ingredients for the spice mix in a bowl, stir it well, and set it aside.
  • For the meatballs, add the lamb to a mixing bowl along with about one-third of the spice mixture, salt and pepper. Mix well with a spoon or your hands until everything is well incorporated.
  • Roll the lamb into about one-inch balls.
  • In a large skillet with a lid, heat the olive oil over medium heat. Add the meatballs, in batches, and brown on all sides (don’t worry if they’re cooked through yet). Once they’re browned, remove them from the pan and place them to the side on a plate.
  • Start building the sauce by adding the onions to the skillet, sauteing until they are cooked through. Add in the garlic. Let it saute for one to two minutes or until lightly browned and fragrant.
  • Add the rest of the spice mixture, and saute for a couple minutes, letting it soak up any remaining oil or juices in the pan.
  • Add the diced tomatoes. Pour three-fourths cup of water into the empty can, and swirl it around to catch any remaining juices, and then pour that into the skillet, too. Also add in the saffron/water mixture, tomato puree, honey, coriander, salt and pepper. Stir well to combine.
  • Raise the heat a bit to bring the mixture to a boil, and then reduce the heat to low. Simmer the sauce without a lid on the pan for 10 minutes.
  • Put the meatballs into the pan, stirring them to make sure they’re coated in the sauce. Add the lid and simmer for another 10 minutes or until the meatballs are cooked through. (Lamb should be cooked to 160 degrees. Be careful not to go far past that. It can dry out very quickly.)
  • Remove the skillet from the heat and serve immediately. We had ours with couscous with peas and a big dollop of plain Greek yogurt.

These were absolutely delicious, and it reheated well as leftovers, too. This is definitely a spicy dish, but it’s not overly scary, and if you serve it with some yogurt, not only do the flavors meld really well, but it also helps cool your tongue a bit.

This was earthy and full of great spices, many of which I don’t get to use off my spice rack very often.

Plus, the added bonus was I finally got to use my saffron, which made me feel quite fancy, to say the least. Now I just have to figure out how I will use the rest of it.

This piece first appeared in print Sept. 5, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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