Creole Onions Recipes

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Pickled Plums and Onions (Home Canning Recipe) Recipe

Lulu and the girls gathered 4 large baskets of plums from our garden. I'm the only one who enjoys eating them fresh due to their sour-tasting skin, even though the flesh is sweet.

Instead of making my usual sweet fresh fruit preserves, I decided to pair the plums with the last crop of Creole onions and make plum and onion pickles.

Pickling fruit and vegetables is a lot easier that you might imagine. I made a sweet and sour brine out of white balsamic vinegar and agave nectar in which to submerge the fruits and vegetables. I added several spices such as juniper berries, a bay leaf, clove, garlic and cardamom seeds.

I let the food cure for about 6 weeks. Check back soon and see what I serve the pickles with!


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Dopiaza (Indian Onion Curry Recipe) Recipe

This Indian dish consists of a generous amount of onions, both cooked in the curry (masala) and as a garnish. Onions are added at two stages during cooking, hence the name dopiaza in Urdu ("two onions"), [according to Wikipedia]. The sauce contains onions of course, ghee and yogurt and is flavored with ginger-garlic paste as well as several Indian spices.

Our garden is still filled with the red Creole onions Lulu planted this season. The onions are so fragrant and prolific; I thought the best way to use a large quantity was to make dopiaza. I tried to choose same-sized onions for even cooking.

If you have leftovers, you can make upside-down savory onion tarts the next day. 

Creole Onion Recipe with Picture


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Zucchini Radiatore (Vegetarian Pasta Recipe) Recipe

I love the vegetables my husband has been harvesting this season. We've had lovely zucchini so far. I've already used the zucchini flowers and stuffed them with risotto, and today I sautéed the zucchini with radiatore pasta. Lulu also pulled plenty of red Creole onions from the ground, so I used them to flavor the vegetarian pasta dish.

If you're able to plant your own vegetables, you should try zucchini. The young ones are sweet and more tender. They're fairly easy to plant, and if you take good care of them, they can be prolific.

You could pair any other pasta with the veggies in this dish, but I think the lace-shaped pasta looks very fancy. To make the dish a little healthier than my usual pasta dishes, I added very little cheese (I used Asiago for its strong flavor) and instead used enoki mushrooms, which resemble strings of cheese. It’s a great way to trick the kids, both little and big, into eating healthy!

Zucchini Pasta Recipe with Picture


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