Tag: caramelized onion

Wild Mushroom and Leek Frittata with Greens

Alright, keeping it short and sweet today because my brain is running wild with behind the scenes business here at The Goodness Life. Big things are brewing in the next few weeks, so keep your eyes open for an announcement coming soon. Exciting stuff!

Now onto the food…

This is the meal that I chose for my birthday dinner. It’s quick and easy, which is a pretty standard requirement of mine, and downright delicious! Plus, hit it with some greens and I’m one happy lady.

WILD MUSHROOM AND LEEK FRITTATA WITH GREENS
serves 4

1 red onion, coarsely chopped (1/2 for the egg mixture, 1/2 for the mushrooms)
1 leek, halved lengthwise and sliced into half-moons
2 tbsp coconut oil
2 pints wild mushroom mix (or any mushrooms will do)
2 cloves garlic, minced
2 tsp + 2 tsp fresh thyme (you can also used a dried “Italian” spice blend or any combination of basil, oregano, and thyme)
2 tsp balsamic vinaigrette (I just used a ‘splash’ – personal factoid: I am horrible at measuring things!)
salt and pepper
6 eggs
3 big handfuls mixed greens
optional: 1/8-1/4 cup goat cheese

In an ovenproof skillet (I used a 12 inch one), saute half of the red onion and the leek in 1 tbsp coconut oil on medium heat. Add salt, pepper, and 2 tsp thyme. Stirring often, let the onions and leeks caramelize, about 10-15 minutes.

While the onions are cooking, Saute the other half of the red onion in another pan (doesn’t have to be ovenproof) in the other 1 tbsp of coconut oil. Cook until the onions are tender and then add the garlic, mushrooms, 2 tsp thyme, salt and pepper, and a splash of balsamic vinaigrette. Cook on low-med heat until the mushrooms are done, about 10 minutes. Preheat the oven to 350F.

Whisk your 6 eggs together in a bowl and pour into the skillet over the onion and leek mixture. Leave the heat around 3-4 to set the bottom of the frittata, it should take just 2 minutes or so (At this point, sprinkle that goat cheese on top if you’re using it). Spread the mushroom mixture evenly over top and pop it into the oven for 7-9 minutes. Remove the skillet from the oven and top with greens. Voila! Birthday frittata, breakfast frittata, anytime frittata. Yum.

+ Erin
P 01/11/2013
t Blog, Dinner, Gluten-Free
Ccaramelized onion, egg, leek, mushrooms, red onion
9 No Comments

White Bean Dip with Red Chard and Caramelized Onions

Hey all, this is going to be a quick one. I’ve been chasing my tail since last week, and finding I barely have time to catch my breath. This holiday break is going to be a much needed rest period for me as I try to see how I can do better to manage my schedule in the new year.

Lexi chose this week’s Food Matters recipe: Pureed White Beans with Tons of Fresh Herbs. I didn’t have tons of fresh herbs, so I went with caramelized onions and red chard instead. It made my bean dip pleasantly pink! See what the gang thought up over here.

WHITE BEAN DIP WITH RED CHARD AND CARAMELIZED ONION
adapted from Food With Presence <-- I go to school with her, and you should check out her site for some awesome inspiration!
serves 4-6 as an appetizer

2 cups cooked canellini beans (soaked overnight and cooked for 35-40 mins or until tender)
2 onions, halved and sliced
1 tbsp coconut oil
1/2 bunch red chard, or 5 leaves, de-stemmed and sliced thinly
juice of one lime
2 tsp balsamic vinegar
2 tsp maple syrup
1 drop stevia (this is my not-so-secret ingredient in just about everything)
1 tsp cumin
1 tsp ground ginger
salt and pepper to taste

Caramelize your onions by sauteeing them in the coconut oil on med-high heat until soft. Turn the heat to low and continue to cook them for 45 minutes, stirring once in a while so they don’t burn. You can have the beans cooking at the same time as the onions and be prepping the chard and pre-mixing the rest of the ingredients while the beans and onions cook. Once the onions are all nice and brown they are done! Remove them from the pan, turn up the heat to med, and stir in the chard along with a splash of water. Cook for 2-3 minutes until softened. In a bowl, coarsely mash the beans with a fork and then mix in the rest of the ingredients. Season with salt and pepper and voila! Bean dip.

+ Erin
P 12/03/2012
t Blog, Gluten-Free, Sides, Vegan
Ccanellini beans, caramelized onion, lime, swiss chard
9 4 Comments

A Trio of Tea Sandwiches – The Food Matters Project

Growing squash in straw bales. Nurturing plants from seed. Testing out a new climbing route. Biking with no hands. Cooking with new ingredients. Playing with the settings on my camera. A homestay student. A power drill. An unfamiliar recipe. A yellowed, crinkled, old sewing pattern.

With new things often come unknowns. The possibility of failure, wasted time, doing something wrong. Putting yourself out there can be scary, but it can also be exciting. I’ve been trying to focus on the excitement of new things, to be grateful for those moments when things just work out. Less worry, less disappointment.

It’s not that I have overcome my fears, but somewhere along the way, I’ve let go just enough to feel the fear turn to excitement. I am excited to see what happens next, to see how I react when things fall apart, to explore the ways I can do things differently.

I struggled with this for many years, and often still do. The need to know what’s going to happen next, a fear of failure and the unknown, and a desire to be in control. It’s been a journey, for sure, but I have started to see my life for the experiment that it is. And it’s been much more fun that way. You never know how an experiment is going to turn out, and once you have your results you can plan the next experiment accordingly. Adjusting for errors, discrepancies, uncertainty. Then adjusting again, and again.

This blog is a major ongoing experiment for me. Sometimes I still don’t believe that it’s really happening, that I’m posting recipes and writing on the internet, sometimes even letting on personal details. But I’m continually drawn back to it, and there is something about it that is deeply fulfilling, intimate even. It’s an endless exercise in letting go of expectations, and a constant practice of trying new things.

That is what I am loving so much about the Food Matters Project. Every week a new recipe to try and a fantastic community of people attempting the same thing. Tapping into wells of creativity. Sharing new ideas and helpful tips. Motivating me to continue, inspiring me to want to inspire others.