Cooking without oil onionsIt’s like making a BLT with no tomato. You can fill the void with another ingredient, but it will likely feel empty. It’s time for winter, which means it’s time for layers and to snuggle up by a fire. Winter recipes are in the brewing, and they’re loaded with tasty onions.
Particularly, yellow onions that are harvested in the winter months are great for soups, stews, and other winter dishes. Because of their strong, savory flavor, yellow onions are perfect for helping to build flavor profiles.
This vegetable is versatile and can be used in a wide variety of ways.
The staple vegetable onions can be used in many ways. They are also associated with lower rates of cancer and heart disease.
A new recipe from National Onion Association is available. It’s simple, inexpensive, and high in cumin and onions.
Pasta Italiano
Pork and Onion
1 1/4 lb pork loin sirloin chops, or pork shoulder blade steaks
2 teaspoons each ground cumin or chili powder
2 tablespoons olive Oil
1 medium onion (10 ounces), chopped into small wedges
1 can (14 1/2 ounces). Italian recipe stewed tomatoes
1 package (9 ounce) fresh linguini pasta
Parmesan grated, fresh or dried minced herbs
Cut the fat off the blade steaks and chops. Cut the meat from the bones and into small cubes. Add cumin and oregano to the pork. In a skillet, heat oil over medium-high heat. Add onions and pork and sauté until cooked through, about 8 minutes. Heat the tomatoes. Boil the linguine for 2 minutes, or according to package instructions. Serve with pork-onion sauce. Sprinkle cheese and herbs. This recipe makes 4 servings.
You can find more recipes at www.onions-usa.org.
