Tuesday, June 9, 2020

Caramelized Onion Dip


Party season is here and that means lots of yummy snacks! Onion dip is a classic favorite, but making it from scratch is extra delicious. 




1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring often, until golden brown, about 10-15 minutes. Season with salt and pepper and allow to cool to room temperature.


2. In a mixing bowl, combine caramelized onion, sour cream, cream cheese, vinegar and green onion. Taste and adjust seasonings as needed with salt and pepper.

3. Scoop the dip into a serving bowl and refrigerate for 2 hours. Serve with chips. (Dip will last in the fridge for up to 4 days.)



Caramelized Onion Dip
Makes 1 1/2 cups

All you need:
1 tablespoon olive oil
2 sweet onions, finely chopped (I used a food processor for this)
Kosher salt and freshly ground black pepper
8 oz. sour cream
4 oz. cream cheese
2 teaspoons white wine vinegar
2 green onions, thinly sliced (plus more for garnish)
Root veggie chips or kettle potato chips, for serving

All you do:
1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring often, until golden brown, about 10-15 minutes. Season with salt and pepper and allow to cool to room temperature.
2. In a mixing bowl, combine caramelized onion, sour cream, cream cheese, vinegar and green onion. Taste and adjust seasonings as needed with salt and pepper.
3. Scoop the dip into a serving bowl and refrigerate for 2 hours. Serve with chips. (Dip will last in the fridge for up to 4 days.)

Wednesday, June 3, 2020

Pineapple Cashew Fried Rice


Fried rice is one of my favorite pantry meals. It comes together so quickly and makes great leftovers for lunch throughout the week. I love the combo of crunchy cashews and sweet pineapple in this one! If you want to add more protein, feel free to add some diced extra-firm tofu or chicken.




1. Heat vegetable (or peanut) oil in a large skillet or wok over medium-high heat. Add onion and cook for 2 minutes; add garlic and cook for 1 minute.

2. Add red bell pepper, carrots and ginger and cook for 3 minutes.

3. Add cooked rice, tamari, sesame oil and crushed red pepper; stir gently to combine.

4. Add pineapple, peas, cashews and green onion and stir again.


5. Remove pan from heat. Garnish the rice with fresh cilantro. Serve drizzled with sriracha.




Pineapple Cashew Fried Rice
Serves 4

All you need:
2 teaspoons vegetable oil (or peanut oil)
1 sweet onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
2 carrots, peeled and diced
1 (2-inch) piece fresh ginger, peeled and grated
3 cups cooked white rice
2 tablespoons tamari (or soy sauce)
1 teaspoon sesame oil
Pinch crushed red pepper flakes
1 cup diced fresh pineapple
1/2 cup frozen peas
1/2 cup whole roasted salted cashews
3 green onions, sliced thin
Fresh cilantro, for garnish
Sriracha, for garnish

All you do:
1. Heat vegetable (or peanut) oil in a large skillet or wok over medium-high heat. Add onion and cook for 2 minutes; add garlic and cook for 1 minute.
2. Add red bell pepper, carrots and ginger and cook for 3 minutes.
3. Add cooked rice, tamari, sesame oil and crushed red pepper; stir gently to combine.
4. Add pineapple, peas, cashews and green onion and stir again.
5. Remove pan from heat. Garnish the rice with fresh cilantro. Serve drizzled with sriracha.