Tag Archives | Onions
Beef and Pumpkin Chili

Beef and Pumpkin Chili

Full disclosure: this chili is actually made with Hubbard squash, not pumpkin.  Did you know that Hubbards are often processed and sold as canned pumpkin?  True.  They are more densely-fleshed than pie pumpkins and make for a smooth puree.  However, I felt that “Beef and Hubbard Squash Chili” was too verbally clunky.  At any rate, […]

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Burgers with BBQ Sweet Onions and Smoked Gouda

Burgers with BBQ Sweet Onions and Smoked Gouda

We use our outdoor grill almost year round, and this weekend we have had beautiful grilling weather.  I grilled up some 1/3 pound pastured, organic beef patties from Rocky Mountain Organic Beef and piled on some sweet Colorado Onions from our C.S.A. share with  Grant Family Farms, which I caramelized and seasoned with a Korean-style […]

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Grilled Flat Iron Tacos with Sweet Pickled Onions

Grilled Flat Iron Tacos with Sweet Pickled Onions

Those of you have have been reading along for a while know that I rarely post recipes for beef.  The reason for this is simple: we only eat meat if we feel confident about the way the animals have been raised, and that rules out the vast majority of meat produced in this country.  That’s […]

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Portobello Burgers with Grilled Onions and Creamy Chipotle Dressing

Portobello Burgers with Grilled Onions and Creamy Chipotle Dressing

This is part one of my summer vegetarian grilling series, and part two of my Fab with Five Saucy Mama recipes.  If you haven’t yet entered to win the gift pack from Saucy Mama, be sure to leave a comment after this linked postto enter to win.  Deadline is next Saturday!  Now on to those […]

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Mushroom Bisque

Easy, Luscious Mushroom Bisque

Mushroom soup is one of my ultimate comfort foods, and if you haven’t tried making it at home you are missing out.  It is simple, relatively quick, and beats the heck out the condensed stuff.  You can also make it as light or as decadent as you please. This version tastes really rich but is […]

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Street Food Series: Bunny Chow

Bunny Chow has nothing to do with lettuce.  According to Troth Wells, author of The World of Street Food, this dish of lentil curry served in a container of bread had its origins in apartheid policies.  Segregation rules meant that restaurants could not serve “colored” people, so curry shops came up with an ingenious take-out […]

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