Secret Recipe Club: Vidalia Onion Pie

It's Secret Recipe Club time again, and Meredith and were really excited about May's assignment: Ellie from The Bitchin' Kitchin'. Ellie is from Hoboken New Jersey, birthplace of Baseball and Frank Sinatra.

It was difficult to decide which of Ellie's recipes to make. Not because her blog was difficult to navigate, or because she didn't have a wonderfully easy-to-follow list of recipes, but because there were so many excellent recipes to choose from. From her Buffalo Chicken Dip, to Crockpot Barbecue Beer Chicken, to Chicken Tinga to any of awestastic cupcake recipes that would make Max from 2 Broke Girls blush.

In the end, we decided to go with the Vidalia Onion Pie. Not that I won't be trying those other recipes some time soon, but because I love onions. I can eat them raw (to Meredith's chagrin). I ran into a little stumbling block where I clearly had too much pie filling for my 9-inch crust and made a big mess on the counter. It could be because I used 1 kilo of onions instead of 2 pounds (2.2 kilos/pound). In the end, I used two nine-inch pies. However, a good, deep 10-inch crust should do the trick.

The Pies turned out amazing, of course, and we served it with a salad with sesame dressing. I ate half of one pie myself in a single sitting. The leftovers disappeared quickly the next day and the extra pie was devoured by our neighbours.

[Note to SRC members: everything is on auto-pilot for a couple of days. We promise to visit as many reveals as possible by the end of the week.]

Vidalia Onion Pie

1 10" frozen pie crust, thawed
1/4 egg yolk (for egg wash)
1 tsp water (for egg wash)
1/2 cup butter
1 kilo Vidalia onions, thinly sliced
3 large eggs (you can use the rest of the egg from the egg wash)
1 cup sour cream
3 tbsp flour
½ cup freshly grated parmesan cheese
1/4 tsp salt
1/2 tsp pepper
1 tsp habanero sauce
2 tbsp freshly grated parmesan cheese

1. Preheat oven to 450-degrees.
2. Brush egg wash on the inside of the pie crust.
3. Place crust in the refrigerator until filling is ready.
4. In a deep pan over medium heat, melt butter. Add onions and saute until translucent.
5. Set onions aside in a separate bowl and let cool for at least 10 minutes.
6. While onions are cooling, whisk together eggs, sour cream, flour, 1/2 cup parmesan cheese, salt, pepper, and habanero sauce.
7. Fold in onion mixture and pour combined mixture into pie crust.
8. Top with parmesan cheese and bake for 20 minutes.
9. Reduce oven temperature to 325-degrees for another 20 minutes, or until center is set.

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Baked Aloo Kofta Curry (Baked Potato Ball Curry)

Back in January I got an email from one of my favourite Indian food bloggers - Niya. She remembered a comment I made nearly a year ago about wanting to make a potato-ball curry that didn't involve deep-frying. Well, Niya came through and created one! As soon as I saw Niya's Baked Aloo Kofta Curry, I knew I had to make it. Immediately. For dinner that very evening. With a few variations, I mostly doubled the recipe, and it tasted amazing. We took the leftovers to our neighbours who devoured it (and sent us some of their ribs as a thank-you).

Thank you so much, Niya!

Baked Aloo Kofta Curry (Baked Potato Ball Curry)

Kofta:
1 lb (500g) potatoes, boiled and mashed
2 tbsp onions, finely chopped
1 tsp chili powder
1/2 tsp turmeric
2 tbsp cilantro, finely chopped
1/2 tsp salt

Curry:
1 tsp chili powder
1/4 tsp cayenne pepper
1 tbsp (rounded) coriander
1/4 tsp salt
1/4 cup + 1 cup water
2 tbsp oil
2 onions, finely chopped
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp tomato paste
2 tbsp sour cream
1/4 cup cilantro, chopped

1. For the koftas:
   Preheat oven to 375-degrees.
2. Cover a large baking sheet with parchment paper.
3. In a bowl, thoroughly mix all ingredients for the kofta.
4. Roll mixture into 1-inch balls and space evenly on parchment (should be 20-25 balls).
5. Bake for 20-25 minutes, until slightly browned and crispy, then set aside.
6. For the curry:
   Combine chili powder, cayenne, coriander, salt and 1/4 cup water in a small bowl and set aside.
7. In a deep pan, heat oil on medium-high and fry onions until translucent and browning.
8. Reduce heat to medium and add ginger and garlic. Continue to simmer for 2-3 minutes
9. Add the spice and water mixture, stirring for two minutes.
10. Add tomato paste and remaining water, stir and cover.
11. Let simmer for 10-12 minutes and then remove from heat.
12. Add sour cream and mix gently.
13. Arrange koftas in a flat oven-proof dish with a lid and pour curry on top. Garnish with cilantro.
14. Allow the curry to stand for at least one hour before serving (you can reheat in the oven) to allow the flavours to mingle.

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Horseradish Cole Slaw

I saw an interesting recipe for a cole slaw that had horseradish in it, and it got me thinking. I haven't put horseradish on much aside from gefilte fish in quite a while. And I needed to buy some prepared horseradish anyway since Passover was just around the corner.

I used to use President's Choice horseradish mayo in mashed potatoes to make what I called "wasabi mashed potatoes." Meredith likes horseradish on roasts. I actually can't remember the last time I made a roast.

Anyway, I'm quite picky when it comes to cole slaws. I don't like them too creamy or too sweet, so I had to do my own thing. I also had to use my fancy-pants Rickard's Sweet 'n Hot mustard. The horseradish I bought wasn't very hot at all, which was a little disappointing, but it was still tasty and didn't hurt our guest.

Next time, I might consider using the PC horseradish mayo as part of the recipe instead of using prepared horseradish.

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Horseradish Cole Slaw

by Daniel Saraga June-10-2011

This creamy cole slaw has a spicy zing.

Ingredients

• 1/2 cup cider vinegar
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 400g (approx 1 bag) cole slaw/shredded cabbage and carrot
• 1/4 cup sour cream
• 1/2 cup mayonnaise
• 2 tbsp prepared horseradish
• 1 tbsp mustard

Instructions

1. In a small bowl, whisk together the vinegar, sugar, salt and pepper.2. Toss vinegar mixture with cole slaw, cover and refrigerate for 30 minutes.3. In a small bowl, whisk together sour cream, mayonnaise, horseradish and mustard.4. Toss with cole slaw mixture, cover and refrigerate for another 30-60 minutes.

Details

Prep time: 1 hour Cook time: Total time: 1 hour Yield: 4 cups

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Creamy Chicken and Noodle Bake

After a difficult week in March, Friday night was just going to be the two of us. We just needed some comfort food, but we had no idea what to make. I was very tempted to get some take-out or pack us all in the car for something as simple as Swiss Chalet.

Then I found it. Girlichef did it again and right on time! I nearly followed her recipe to the tee and the result was fabulous.

That, some Caeser salad and a movie was the perfect ending for Friday.

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Creamy Chicken and Noodle Bake

by Daniel Saraga June 1, 2011

This casserole is pure comfort food.

Ingredients

2 tbsp canola oil500g ground chicken400ml (1 can) tomato sauce1/4 tsp saltto taste pepper1 package egg noodles1/2 cup sour cream1-1/4 cup cottage cheese1 cup green onions, sliced2 cups extra-old Cheddar cheese, shredded

Instructions

1. Preheat oven to 350-degrees.2. In a pan, heat the oil and brown the chicken. Add tomato sauce, salt and pepper (freshly ground preferred), stir and let simmer for 15-20 minutes.3. Boil noodes according to package directions until al dente. Drain and in a separate bowl, mix with the sour cream, cottage cheese. green onions and more pepper.4. Grease a large casserole dish with pan spray or oil.5. Spread half of the noodle mixture in the bottom, then add half of the meat mixture and half of the cheddar cheese. Repeat the layers again (noodles, meat and cheese).6. Top with half of the meat and half of the cheese. Repeat.7. Bake for 20 minutes, uncovered until cheese has melted.

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: 1 large casserole dish

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The Hearth and Soul Hop (51) is in the house at a Moderate Life!

Loaded Mashed Potato Casserole

Relaxing with our friends

In late September the temperature suddenly dropped. Meredith still liked it cold in the house and I was freezing. It was going to be a busy week between band practice, Meredith's evening out with friends, our final "caring for baby" class and my parents dropping by for Meredith's birthday.

We spent the weekend cleaning, fixing, building, sorting and anything else you could think of around the house. By Sunday evening, the house was chilly and friends were stopping by for some hot tea. Tea turned into dinner, to my delight.

It was time for comfort food. Specifically, time to break out a version of the mashed potato casserole recipe I had recently found. Although the original recipe listed it as a side dish, chock full of cheese, bacon and creamy goodness, it's really a meal in one bowl (aside from my obligatory salad). The four of us pretty much finished the entire dish, with a little snack set aside for a midnight snack or lunch the following day.

Loaded Mashed Potato Casserole

• 6 cups potatoes, hand mashed
• 1/2 cup milk
• 1 package (250g) cream cheese, softened
• 1 cup sour cream
• 2 tsp dried parsley
• 1 tsp garlic salt
• 1/4 tsp ground nutmeg
• 1 cup extra old Cheddar cheese
• 12 slices bacon, cooked and crumbled

1. Preheat oven to 350-degrees.
2. In an electric mixer, beat potatoes, milk, cream cheese, sour cream, parsley, garlic salt and nutmeg until mixture is smooth.
3. Transfer mixture into a 13x9 casserole dish, sprinkle on Cheddar and bacon.
4. Cover and bake for 30 minutes.
5. Bake for an additional 5 minutes uncovered.

(Based on Easy to be Gluten Free's recipe)

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Lemon Poppy Seed Muffins

• 2 eggs
• 2 tbsp soft butter
• 3/4 cup sugar
• 1/2 cup poppy seeds
• 1 cup sour cream or yogurt
• grated rind and juice of 1 lemon
• 2 cups flour
• 1/2 tsp baking soda
• 2 tsp baking powder

1. Cream together the eggs, butter and sugar. Add poppy seeds, yogurt, lemon
2. rind and lemon juice.
3. Mix together the dry ingredients, and stir into creamed mixture.
4. Pour into greased muffin tins and bake at 425-degrees for 15-20 minutes.

Recipe from Julia of Fibre Fantastics.

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Spinach and Cheese Dip

• 1 300g package frozen spinach, thawed and drained
• 1 cup shredded cheddar cheese
• 1 block (250g) light cream cheese, cut into 1" cubes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 can (227ml) water chestnuts, drained and sliced
• 1/2 tsp mustard powder
• 1 tsp onion powder
• 1/4 tsp sea salt

1. Combine all ingredients in a food process and run on high until a smooth paste is formed.
2. Serve with chunks of pumpernickel bread.

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Cheese and Cream Dip

A few weeks ago, we had a Hawaiian luau at work. The food consisted mostly of fruit, vegetables and dips, as well as some excellent Empanadas. I was part of the group that organized the event and prepared the food.

Unfortunately, the Empanada recipe wasn't available, and they were fantastic.

In addition to making my hummus, I was struggling to find some sour-cream based dips. I didn't want the tropical spread to include all Mediterranean dips! I managed to find a couple recipes online that I used as a guide for a cheesy dip and it turned out quite nicely. Not that the dips was tropical, but it was still tasty.

Cheese and Cream Dip

• 1 cup shredded old cheddar cheese
• 1 container (500ml) sour cream
• 2 slices processed cheese
• 2 tsp onion powder
• 1 tsp Worcestershire sauce
• 1/2 tsp dry mustard
• 1/4 tsp salt

1. Combine all ingredients in a food processor and serve with vegetables or chips.

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Roasted Vegetables and Cheese Dip

I don't often cook with prepared ingredients, however, I found this awesome mix of roasted vegetables and I wanted to do something with it. It's a mixture of roasted peppers, onions, eggplant and garlic and it's a little strong on its own.

I love roasted vegetables but I really dislike the actual roasting. The pan gets all sticky and half the time I burn my hands on the peppers trying to peel them, so this mix looked like a welcome helping hand.

Along came a party for a friend and I immediately thought about using the mix for a nice creamy dip. Meredith suggested I add a bit of spice to it so I also threw in some red pepper flakes. My first test-run used pressed cottage cheese (because that's what we had), but for the final, I chose cream cheese and added some chopped olives.




Roasted Vegetables and Cheese Dip

• 1 package (250g) cream cheese (at room temperature)
• 3/4 cup roasted red pepper spread
• 1/2 cup sour cream
• 1/4 cup sliced green olives
• 1/4 tsp red pepper flakes
• fresh ground black pepper to taste

1. Using a fork, fold cream cheese and red pepper spread together until thoroughly mixed.
2. Fold in remaining ingredients

Notes:

• roasted red pepper spread can be substituted for 1/2 cup pureed roasted red peppers, onion, garlic, salt and 1 tbsp tomato paste
• for a smoother dip, puree all ingredients in food processor

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Chicken Curry

My first chicken curries were okay, but not the best. I always used generic curry powder and added some garam masala for a bit of sweetness.

When I started getting more adventurous in my preparation, I found a recipe in the Globe and Mail that inspired me to mix my own spices and I was off! The resulting chicken curry became one of my standards for a curry dinner on a Friday night (Friday nights being chicken night).

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Chicken Curry

by Daniel Saraga April-24-2009

This chicken curry is one of my Friday night dinner standards. It's fun to make and tastes great. It was inspired by the Vij Family Curry recipe.

Ingredients

• 1/2 cup canola oil
• 2 cups onions, finely chopped
• 2 sticks cinnamon
• 1/4 cup garlic, minced
• 3 tbsp ginger, minced
• 1 can diced tomatoes, drained
• 2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1/2 tsp cayenne pepper
• 1 kilo (2 lbs) skinless chicken thighs (tastes better if it's bone-in)
• 1 can chickpeas, drained
• 1 cup sour cream, cream, or coconut milk
• 1/2 cup cilantro, chopped (including stems)

Instructions

1. In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. 2. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook the masala for five minutes, until the oil separates.3. Add chicken to the masala and stir thoroughly. Cook for 10 minutes, until the chicken looks cooked on the outside. 4. Add sour cream, cream or coconut milk, and stir. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Note: poke the thighs with a knife. If the meat is still pink, cook for five more minutes. 5. Remove and discard the cinnamon sticks and add chickpeas. 6. If using bone-in chicken, cool curry for at least half an hour and transfer cooked chicken to a mixing bowl. After chicken has cooled a bit, peel meat off the bones and discard the bones. Stir the chicken back into the curry and heat medium heat until it starts to boil lightly. 7. Stir in cilantro immediately before serving.

Details

Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Yield: 6 servings

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