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Topic: No onion, no tomato recipes?  (Read 705 times)
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Ashling
« on: January 14, 2009 07:18:05 AM »

I'm getting a little tired of the fact that most of the things I make (chili, spaghetti, etc.) are tomato based.  As for onions, well they hate me.  I was at a friends house a few weeks ago, he cut up an onion, half an hour later I walked into the kitchen and my eyes started burning!  So, no chopped onions for me then!  Cheesy

Unfortuantly most all of the recipes I've come across have  at least one of these two things.  What are some recipes you guys like that lack these items?
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MonkeyBrains
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« Reply #1 on: January 14, 2009 07:13:10 PM »

Leeks have an Oniony flavour, maybe you could try using those as replacement for onions in recipes??

Here's a few recipes with leeks and no tomotoes in them I've collected..

Sweet Potato & Red Lentil Soup
Serves: 4
Ready in 30 mins
Ingredients
   2 tsp olive oil
   1 leek, trimmed, sliced
   1 kg sweet potato, peeled, chopped
   1 cup red split lentils, washed
   2 litres salt-reduced vegetable or chicken stock
   1 Tbs finely chopped fresh oregano
   Freshly ground pepper
   Seed or wholegrain dinner rolls, warmed, to serve
   2 Tbs fat-free natural yoghurt
   Fresh sprigs oregano, to serve
Method
Heat the oil in a large saucepan over a medium heat. Add the leek and cook for 5 minutes or until soft. Add the sweet potato, lentils and stock. Bring to the boil. Reduce the heat to low and simmer for 15 minutes or until the sweet potato is tender.

Place the sweet potato mixture in a food processor and process until smooth. Return to the saucepan and add the oregano. Season with the pepper. Stir over a low heat until heated through.

Serve with the warm rolls and top with yoghurt and a sprig of oregano.


Roasted Sweet Potato & Zucchini Risotto
Serves: 4
Ready in 65 mins
Ingredients
   800g orange sweet potato, peeled, cut into 2cm pieces
   Olive oil spray
   1.5L (6 cups) chicken stock
   125ml (1/2 cup) dry white wine
   30g butter
   1 leek, pale section only, washed, dried, thinly sliced
   2 garlic cloves, crushed
   440g (2 cups) arborio rice
   4 (about 450g) zucchini, coarsely grated
   70g (1 cup) shredded parmesan
   1 Tbs finely grated lemon rind
   Shredded parmesan, extra, to serve
Method
Preheat oven to 200C. Line a baking tray with non-stick baking paper.

Place sweet potato on tray and spray with olive oil spray. Season with salt and pepper. Bake for 45 minutes or until tender.

Meanwhile, bring the stock and wine just to the boil in a large saucepan over high heat. Reduce heat to low and hold at a gentle simmer.

Melt the butter in a saucepan over medium heat. Add the leek and garlic and cook, stirring, for 5 minutes or until soft. Add the rice and cook, stirring for 1 minute or until grains appear glassy.

Add a ladleful (about 125ml/ 1/2 cup) of stock mixture to the rice mixture and use a wooden spoon to stir until the liquid is absorbed. Continue to add the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook for 20 minutes or until rice is tender yet firm to the bite and risotto is creamy.

Add the zucchini and parmesan and season with salt and pepper. Cook, stirring, for 2 minutes or until zucchini is tender. Add the sweet potato and lemon rind and stir until just combined. Top with extra parmesan to serve.

Lamb Neck Chops with Vegetables
Serves: 6
Ready in 20 mins + 3 4 hrs Cooking
Ingredients
   1/2 cup plain flour
   2kg lamb neck chops
   2 Tbs olive oil
   2 leeks, trimmed, washed, thinly sliced
   2 large carrots, peeled, cut into 2cm pieces
   3 small parsnips, peeled, core removed, cut into 2cm pieces
   2 cups chicken stock
   1/3 cup tarragon leaves, roughly chopped
   Mashed potato, to serve
Method
Place flour in a shallow dish. Season with salt and pepper. Lightly coat chops in flour.

Heat oil in a large, deep frying pan over medium-high heat. Cook chops, in batches, for 3 minutes each side or until browned. Transfer to a plate, cover and set aside. Add leeks, carrots and parsnips to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add stock and bring to the boil. Remove from heat.

Spoon vegetables and stock mixture into slow cooker. Place chops on top. Cover and cook on HIGH for 3 to 4 hours or until meat is tender and sauce is thick. Stir in tarragon. Serve with mashed potato.

« Last Edit: January 14, 2009 07:14:07 PM by MonkeyBrains » THIS ROCKS   Logged
gimmemoresalad
« Reply #2 on: January 14, 2009 09:20:23 PM »

Leeks are SOOOO GOOOD!  My best friend's parents are Chinese, and her mom thinks no Americans like leeks... she was so surprised by me  Roll Eyes

Couldn't you just leave onions out of some recipes?  Like stir-fry or things like that, where you can mix and match without dire consequences?  Homemade fried rice is also pretty open-ended.

You could also find a sauce for your spaghetti that's not tomato based, like alfredo, if you can stomach that much cream at once Tongue
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craftewoman
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« Reply #3 on: January 14, 2009 09:33:49 PM »

If it's only the crying part you don't like, what about using dehydrated onions?
Other alternatives include, chives, leeks, garlic, green onions, or shallots.
These have a milder affect.

As for recipes without tomatoes, have you perused any of the recipe sites online?
My favorite is Recipezaar.com.
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Ashling
« Reply #4 on: January 15, 2009 06:45:31 AM »

The crying is the worst, but I also think they smell like B.O.  Cheesy

I have looked a few places online, like recipezarr.com, but not in too much depth.

Leeks are good, definitely better than regular onions!  I've tried replacing onions with leeks with mixed success.  It works well in curry, but not as well with slow cooker recipes.

Thank you for the ricipes.  I'm still learing how to cook, so I need all I can get!
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craftewoman
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« Reply #5 on: January 15, 2009 08:37:38 AM »

The crying is the worst, but I also think they smell like B.O.  Cheesy

I have looked a few places online, like recipezarr.com, but not in too much depth.

Leeks are good, definitely better than regular onions!  I've tried replacing onions with leeks with mixed success.  It works well in curry, but not as well with slow cooker recipes.

Thank you for the ricipes.  I'm still learing how to cook, so I need all I can get!
If you sautee the leeks first, then they'll work better in your slow cooker recipes. That's why you're having success with the curry.
The natural sugars are released when cooked in a pan, as opposed to a pot when boiled.
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Ashling
« Reply #6 on: January 15, 2009 08:59:14 AM »

Ah, so that's it!
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