• Tag Archives onion
  • Spaghetti Carbonara Plus

    My daughter and I try to cut down on carbs, but yesterday I decided to give us a break. And it came out so good I’m writing it down:

    Spaghetti Carbonara Plus
    Spaghetti Carbonara Plus

    Serves 4-6

    Ingredients:

    •  Half a package of thick bacon (4-5 pieces) cut to 1/2″ squares
    •  One very big onion chopped to 1/4″ pieces
    •  One small chorizo (5″ long) cut to 1/4″ cubes
    •  One tbsp butter
    •  Half basket baby bella mushrooms (4-5 good size mushrooms) sliced
    • Optional – a few drops of white truffle oil
    •  4 garlic cloves, chopped
    •  3 eggs
    •  1 cup grated Pecorino Romano or Parmesan cheese
    •  1/3 cup heavy cream
    •  1 tsp black pepper
    •  A pinch of smoked Habanero or red hot pepper
    •  One package of thin spaghetti
    •  Chopped parsley
    1. Beat eggs, add heavy cream and cheese and keep beating until uniform and smooth. Set aside.
    2. Set the pasta to cook pasta with some salt added to the water while continuing with the next steps.
    3. In a large pan on medium hear cook bacon until starts to get brown/crisp.
    4. Add onion, mushrooms and butter and cook until the onion starts to get translucent.
    5. Add chorizo and let all cook for 2-3 minutes while stirring.
    6. Add the black and hot peppers, truffle oil and the garlic, mix and set aside.
    7. Strain the cooked pasta, setting aside a cup of the cooking water.
    8. Mix the still hot pasta with the still hot bacon/onion/chorizo mix until the pasta is nicely coated.
    9. To the still pretty hot mix add the eggs/heavy cream/cheese mix and stir until uniform and creamy. Add some of the pasta cooking water if needed.
    10. Serve garnished with chopped parsley. Add Parmesan and black pepper on top as desired.

    * Note that no salt is added – the bacon, cheese and chorizo are salty, and the pasta is cooked in salty water, so usually there’s no need for any more salt.
    Optional is adding cooked green peas at the end.
    Please be advised that this should be enough for 4-6 people, try to refrain from eating it all by yourself, at least not in one sitting.


  • Cauliflower, Brussels Sprouts and Onions side dish Recipe

    Cauliflower, Brussels Sprouts and Onions

    Is cauliflower a real flower? Are Brussels sprouts from Brussels? Do onions also make you sad? They make me happy.

    Cauliflower Brussels Sprouts and Onion
    Cauliflower Brussels Sprouts and Onion

    This doesn’t look the most elegant, but it does taste most excellent. Easy recipe to make.

    Serves 4 as a side dish

    • 1/2 cauliflower, broken to gulf ball size pieces
    • 8 Brussels sprouts cut to halves
    • 1 large onion cut to half rings 1/4″ thick
    • 2 tbsp olive oil
    • 1/3 tsp smoked paprika (or regular)
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/3 tsp salt
    • Pinch of black pepper
    • Pinch of white pepper
    • Pinch of sugar
    • 5 sage leaves
    • 5 oregano leaves
    1. Place oil, spices and sugar in a large bowl, mix
    2. Add the cauliflower and Brussels sprouts and toss to cover evenly.
    3. Place in a deep oven pan and bake at 400 deg f for 45 minutes
    4. Mix a bit and place the sage and oregano at the bottom under the cauliflower and Brussels Sprouts
    5. Spread the onions on top.
    6.  Bake for additional 30 minutes.
    7. Discard of the sage and oregano, serve.

    Can be garnished with chives.


  • Red Wine and Sage marinated Pork Chops

    Half an hour marinating, with onions to grill with the pork.

    Serves 4

    Port Wine and Sage Marinated Pork Chops
    Port Wine and Sage Marinated Pork Chops With Mashed Peas
    • 4 boneless pork chops

    Marinade:

    • 1 cup port wine
    • 2 tbsp apple cider vinegar
    • 1 tbsp soy sauce
    • 4 garlic cloves, coarsely chopped
    • 1 large onion, cut to thick rings
    • 6-8 big sage leaves, crushed
    • 2-3 oregano leaves, crushed (optional)
    • 1/2 tsp black pepper
    • 1/3 cup sugar in the raw
    • 1/4 tsp mustered powder
    • 1 tsp salt
    • 1 tbsp olive oil
    1. Place all marinade ingredients in a 1 gallon ziplock and mix
    2. Add the pork chops, remove air as much as possible and seal ziplock
    3. Let marinate for half an hour, working the chops inside the ziplock every few minutes
    4. Remove onion rings and chops from the bad and discard marinade.
    5. Grill chops and onions on medium-high heat. Chops need about 3 minutes on each side.

    Great with mashed potatoes, mashed peas, fries or any side you like.


  • Mashed Peas De la Broth

    I love Irish mashed peas. This recipe is very untraditional but hold its own. Great as a side to pork or meat.

    Serves 4

    Mashed Peas De la Broth with pomegranate reduction.
    Mashed Peas De la Broth accented with pomegranate reduction.
    • 1 16oz pack of frozen peas
    • 1 cup chicken broth
    • 1 small onion, coarsely chopped
    • 2 cloves garlic, coarsely chopped
    • 1/2 tsp sugar in the raw
    • 1/4 tsp salt
    • A pinch of white pepper
    • A pinch of smoked habanero or Cayenne pepper.
    1. Place all ingredients but the peas in a medium pan and bring to a boil.
    2. Simmer uncovered for 10 minutes.
    3. Add peas to pot, bring back to a boil and simmer covered for 5 minutes.
    4. take off the stove, let cool for a couple of minutes.
    5. Use a hand blander to mash everything together to a smooth but not pasty consistency.
    6. Simmer covered on the lowest flame settings possible for 5 minutes.