Tag Archives: onion

Looking Pretty

sconesRoasted Onion and Cheese Scones

Time for October’s Secret Recipe Club recipe – which was originally going to be the final post on this blog (at least for the near future.  However, it was announced yesterday that next month will be the final month for the Secret Recipe Club, so there will be at least one most post!  When it was time for me to pick my recipe I thought it was going to be my last so I decided to go BIG.   I wanted a recipe that was going to push me and WOW was I assigned the right blog!  Baking Fanatic is a blog stuffed with delicious baked goods that I tend to avoid for fear of destroying my kitchen.  Based out of Surrey, Philip is a math teacher with a passion and INSANE talent for baking.  Reading his blog posts I couldn’t help but hear them in the voice of Mary Berry and Paul Hollywood (RIP GBBO) due to his use of “bakes” as a noun.   This was one of the hardest picks ever as every deliciously amazing bake seemed better than the last – at one point I had over 20(!!!!) recipes marked to try.

In the end reason, and having a nine month old, won out and I went with a recipe that was somewhat familiar in that I had worked with each of its “parts” before.   Philip’s  Roasted Onions (done that) and Smoked Cheese Scones were my first attempt to ever make a savory scone and oh my goodness were they worth all the dirty pans.   The original recipe is gluten free but I went the gluten way using the direction provided in the original post.  I did debate caramelizing the onions on the stove for fear of overheating the kitchen but fall has finally decided to arrive – so was able to open the windows and get a nice cross breeze going.

Looking Pretty

Serves: 15 small scones (about 2.5 inches)


1 medium onion, peeled and chopped – about 200g chopped weight

3 tbsp of olive oil

1 tsp fresh rosemary

salt and freshly milled black pepper

2 1/2 cups all purpose flour (250g)

3 tsps baking powder

1 tsp kosher salt

1/3 cup unsalted butter, softened

1/4 cup smoked Cheddar grated- plus extra (2 tbsp) for topping

1 large egg, at room temperature, beaten

1/2 cup milk

2 tsps grain mustard


  1. Preheat oven to 320. Coat the onions in the olive oil along the rosemary and toss into a roasting pan. Bake for 45, stirring halfway thru to make sure onions are browning and not burning. Remove to a plate and place in fridge to cool.
  2. Turn oven to 360 and place parchment paper on a large cookie sheet.
  3. Sift the flour, baking power, and salt into a large bowl.
  4. Cut in the butter until the dough resembles bread crumbs then stir in the cheese along with the chopped (cooled) onion.
  5. In a small bowl mix together the mustard, milk, and egg before quickly mixing with the dry ingredients until just combined. Kneed until smooth, adding more milk if needed.
  6. Break dough into 15 balls of roughly the same size and place on cookie sheet leaving at least 2 inches around. Bake for 15 minutes, or until golden brown in color.
  7. Remove to a wire cooking rack then enjoy!

My scones are not nearly as pretty as the originals since I had to do a drop method for lack of a biscuit cutter.   The end result however was fantastic, beyond fantastic even.  The sweetness of the onions partnered so well with the smokeyness of the cheese – every bite was just packed with flavor.  Since I went grated the cheese was pretty evenly melted but every now and then there was a pocket of gooey “nuggets” of awesome.

Lost and Alone

Vegetable Chili


Another one of my awesome freezer meals – this time one that also doubles as a great way to clean out the fridge/freezer!  Once we had finished prepping my list of meals, I checked what I had left and decided I could squeeze out at least one more meal.  This hodge podge of ingredients was fantastic last weekend when Mother Nature decided we needed another round of cold weather, to include snow!

Lost and Alone

Serves: Serves 5-6


1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

2 zucchini, diced

2 carrots, round sliced then quartered

1 tbsp chili powder

1 tsp ground cumin

4 cups black beans, presoaked

1 can (28 ounces), crushed tomatoes

2 cups fresh or frozen corn kernels

salt and pepper to taste


  1. Toss all the ingredients into the slow cooker and set for low. Cook for 7hrs - or cook on high for 3hrs.
  2. Season to taste with salt and pepper, or more chili powder!

We topped this with cheese but chives, sour cream, guacamole or nothing would also work.  As for the vegetables, whatever you have on hand will work.

Sweet Summer

Acapulco Tofu


Welcome to March’s Secret Recipe Club!  It feels so awesome to be joining the SRC again after taking my baby break – I missed the fun that comes with being sent a blog to explore.  This month I was given Sid’s Sea Palm Cooking, a blog I was very familiar with thanks to Facebook and previous SRC reveals.  I had a very hard time picking a recipe this month as Sid’s blog is stuffed to the gills with all sorts of recipes including retro favorites and Danish treats.  Two of the “finalists” were part of the Danish block: Baked Omelette and Cauliflower with Herbs.  In the end I could not get past her Chicken Acapulco recipe and decided that I had to give it a whirl.  I replaced the chicken with extra firm tofu and since I was unable to find the McCormick meat seasoning in the original recipe I made my own.

Sweet Summer

Serves: Serves 4-5


1 lb tofu, cubed and well pressed

1 packet meat seasoning

1 tbsp olive oil

1 tbsp water

1 tsp apple cider vinegar

1 jalapeno, diced

2 cloves garlic, iced

1 Spanish onion, diced

3 roma tomatoes

1 tsp gourmet garden cilantro (or 1 tbsp fresh cilantro, diced)

1 cup Monterrey jack cheese

1/2 cup extra sharp cheddar cheese


  1. Place the cubed/pressed tofu in a deep bowl. In a small bowl i together the seasoning, olive oil, water, and vinegar then pour over the tofu. Allow to marinate for 30 minutes, flipping the tofu over halfway.
  2. In a large bowl, mix together the jalapeno, garlic, tomatoes, and cilantro - set aside.
  3. Heat the vegetable oil in a large deep skillet over medium heat. Once hot, add the tofu. Cook for at least 5 minutes on each side, tofu should be a light golden color. Add the tomato mixture (Pico de gallo) and turn heat to low. Allow to cook for 15 minutes.
  4. Slowly stir in the cheeses being careful to not over crowd the pan. Once cheese has melted, serve on a warm tortilla or over yellow rice.
  5. Eat and Enjoy!

Fantastic!  The spices and the cheese went together perfectly and by giving the tofu enough time to drain it was really able to soak up all the flavors.  We enjoyed ours taco style for dinner and as a burrito bowl the next day with some Spanish style rice – adding some fresh avocado and green pepper each time.  I had never heard of acapulco chicken (or tofu!) before finding this recipe but now it will be on regular rotation.  It might require a number of bowls but it comes together super quick.  For a real short cut, pick up some fresh made pico de gallo at the grocery store.  Another great recipe thanks to the Secret Recipe Club!!!

So Save



Spring it starting to make it’s appearance, and with that soup season is slowly coming to an end.  We had a chilly blast this past weekend so I decided to do up a batch of minestrone – which is about as simple as it gets.  The ingredients are ones I almost always have on hand, if anything just have to buy the tomato juice.  Which makes it perfect for the “it came from a can” challenge over that /52weeksofcooking.  Instead of using frozen vegetables, just use a can of each: peas, corn, carrots, lima beans, etc – the point of this soup is to show that simple can be tasty.


Serves 4-5


1 tbsp vegetable oil

1 white onion, diced

3 cloves garlic, diced

2 sprigs rosemary, diced

1/2 tbsp fresh thyme

1 bay leaf, crushed

1 lb bag of frozen mixed vegetables (carrots, peas, corn, etc)

3 cups V8

2 cups vegetable stock

1 can crushed tomatoes, Italian style

1/2 cup acini de pepe (or other small pasta)


  1. Heat the olive oil in a large stock pot or dutch oven. Add the garlic and onion and cook for 5 minutes, until lightly golden. Add the herbs and cook for another 2 minutes, stirring to prevent the herbs from burning.
  2. Add the mixed veggies, V8, stock, and crush tomatoes and bring to a boil. Boil for 5 minutes, then turn heat to low, cover, and simmer for 30 minutes.
  3. Add the pasta and continue simmering for a final 20 minutes, or until pasta has cooked. Season to taste with salt/pepper.
  4. Serve and Enjoy!

Nothing like a dish that comes together in record time and only requires one pot.  I know that some people aren’t a fan of cooking pasta in soups but I love how doing so gives the pasta some extra flavor.  Plus the smaller pasta holds it shape better than the larger guys and don’t get as mushy.  However, for those who want more of an al dente taste – cooking the pasta per instructions and then place in the bottom of a bowl before pouring the soup over top.  For a real protein punch, add some garbanzo or great northern beans when adding the pasta or use lentils in place of the pasta.

Rain Starts

Cheese”burger” Mac & Cheese


When I first went vegetarian, I thought I could just make up a box of something and just leave out the meat – then I started reading labels and realized how so not healthy that option was.  With that I started experimenting to see what “out of the box” options I could come up with that would have the same great taste but healthier (i.e. less sodium).  It took a bit of time until I could figure out the right method, but now I have down to a science!   Even better, this dish can be adapted for vegans and all cooks up in one pot.  The one pot paste took a bit of time to get used to but the trick is to add less water than you think as seriously much easier to add more water later than to eat a soggy mess (trust me).

Rain Starts

Serves 4-5


2 tbsp olive oil

1/2 vidalia onion, diced

3 cloves garlic, diced

1 tbsp Italian seasonings

1 cup seitan crumbles

1/2 lb elbow pasta

1 1/2 cups water

2 cups tomatoes, diced

1/2 cup shredded extra sharp cheese


  1. Preheat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook for 10 minutes, then add the Italian seasonings and cook for an additional 5 minutes - stirring to prevent sticking/burning.
  2. Add the seitan along with the pasta and water and bring to a boil.
  3. Cook for 10 minutes, then turn heat to low add the tomatoes and the shredded cheese. Keep stirring until the cheese melts. Add a bit of milk if too dry, give a final stir and keep on low heat for a final 5 minutes.
  4. Serve and Enjoy!


Vegan Option: sub the cheddar cheese with Daiya meltables


For an added crunch, add some fresh spinach at the very end – or some kale!  To add an extra punch, I used tomato pasta which also gave the dish a fantastic shade of red.  I’m a huge fan of flavored pastas, especially ones that I don’t have to make myself, even if I know they aren’t as healthy as they might advertise to be.  All the flavors of a cheeseburger, minus the meat!