Onion confit-Chinese healthy recipes for October 14 2014

January 04, 2020

Onion confit

Origin of onion confit:Chinese Food

Numberof persons: 4

Difficulty:Easy

Preparationtime: 06 min

Cookingtime: 45 min

Price:Reasonable

Ingredients onion confit

1 kg spring onions

4tbsp. tablespoons olive oil

2tsp. Coffee crushed coriander seeds

2tsp. tablespoons honey

2tsp. tablespoons pomegranate molasses

1tsp. tablespoons sherry vinegar

saltand freshly ground black pepper

Preparation

Peelthe onion. Preheat oven to 200 ° C. Put the onions, olive oil and crushedcoriander in a baking dish and mix by hand. Season to taste and roast 20minutes.

Mixhoney, pomegranate molasses and vinegar with 1 tsp. tablespoons water. Sprinklethe onions with the liquid and mix.

Lowerthe oven temperature to 180 ° C and cook for another 20-30 minutes, untilbrowned. Serve immediately.

Ingredientsfor Sweet and Sour Beef Stir Fry Recipe

8 oz Beef flank or roundsteak

1md Clove garlic,minced

4tb Salad oil

1tb Cornstarch

1/2 c Diagonally sliced carrots

1cn 10 1/2 oz. readyto serve

1/4 c Green bell pepper,cut into

Frenchonion soup

Squares1

tbCider vinegar

1/2 c Snow peas

1ts Sugar

1/2ts Ground ginger

Sweetand Sour Beef Stir Fry Preparation

Placesteak in freezer until partially frozen for easier slicing.On a cuttingboard,slice beef,crosswise of grain,into 1/4 wide strips. In a 10 skillet orwok over high heat with 3 tsp. hot oil,cook carrots and green bell pepper for 2minutes,stirring quickly and frequently. Add snow peas;stir fry 2 additionalminutes.With a slotted spoon,remove vegetables to a plate. Add remainingoil,ginger,garlic and beef to skillet; stir fry until meat loses pinkcolor,about 2 minutes. In a small bowl,blend cornstarch with soup;stir invinegar and sugar.Gradually,stir into skillet;cook,stirring constantly untilthickened. Return cooked vegetables to skillet;heat thoroughly.Serve overrice,if desired.Makes 2 servings.

Ingredientsfor Cactus Pickles Recipe

2 qt Prickly pears

Measurebefore cutting

2 c Sugar

2/3 c Vinegar

3 oz Red cinnamon candies

1ts Pickling spice

1/2ts Whole cloves — optional

CactusPickles Preparation

Removeskins of prickly pear fruit. (They’re more easily handled if you burn off thespines first.) Cut in halves lengthwise and remove seeds. Tie the picklingspice and cloves in a small piece of cheesecloth. Combine bag and allingredients but pears. Cook pears in the syrup until transparent. Remove ccbag. Put pickles and syrup in canning jars with two-piece lids (you know, theflat part with rubber around edge and the screw-on outer ring.) Process for 15minutes in boiling water to cover. If you don’t have a canner, you can use anylarge covered kettle. Be sure to place a rack or folded dish towel under thejars before boiling. By Barbara Barte, courtesy of Pima County Coop.