Onion Rosemary Scones
I use onions in just about every single savory dish I prepare so when I saw they were on sale – 3 pound bags @ 3 for $3 (you could also substitute a 5 pound bag of potatoes but I use them less often) – I pounced!
Searched around for onion as a main ingredient in recipes and was not too happy with my choices. Onion soup popped up over and over and that is my least favorite soup.
Breads flavored with onion are an awesome combination so I searched in that direction. Many, many bread and biscuit recipes with most including cheese which, since deciding to remove most dairy from my diet, I would exclude.
Although I got many ideas, I went with my faithful “healthy scone” recipe and made a few changes to accommodate the savory ingredients.
I bake scones not only because I love scones but also because they’re fun, easy to make, and the result seems as if a great deal of effort went into them! Nice!
So, I put the question to you, my readers, fellow bloggers and foodies – what are some really good recipes where onion is the main or at least second ingredient?
Send them to me and I’ll select some to cook/bake and photograph. I’ll mention your name too!
Enjoy my staple healthy scone recipe dressed in a savory suit!
Onion Rosemary Scones
Ingredients (I use organic and free range products whenever possible.)
1 Cup all-purpose flour
½ Cup whole wheat flour
1 Cup rolled oats
2 T sugar
1 Tablespoon Baking Powder
1/2 Teaspoon salt
Sprinkle of: cayenne, black pepper, and mustard powder
1 large onion
2 Tablespoon of fresh rosemary, chopped
1 Tablespoon of olive oil
7 Tablespoons cold butter
1/3 Cup milk/Greek yogurt mixture
1 egg for egg wash
Add all dry ingredients into a large bowl and combine; add wet ingredients into a smaller bowl combine and set aside. Sauté the onion and rosemary in the olive oil until softened then let cool. Using a cheese grater, grate the cold butter into the dry ingredient mixture and combine, mixture will resemble small pea-like crumbs. Add the cooled onion mixture to this and combine. Slowly add the wet ingredient mixture so that dough is wet enough to roll onto a floured surface without sticking too much.
Shape into a rectangle and cut into 8 or 10 pieces and place on a prepared baking sheet. Brush with egg wash and bake at 400 F for about 20 minutes.
Serve with soup, chili or even at breakfast with smoked salmon. Tast-eee!
Boneless Leg of Lamb with Rosemary & Garlic and Smashed Sweet & White Potatoes
Really craving some sweet-tasting, not-too-fatty, lamb.
Went all the way out to Stew Leaonard’s because the grocers in the city that I know, would not be able to provide what I was looking for within the budget I set for myself.
Stew Leonard’s is a nice drive out to Yonkers and my love for nice, clean grocery stores is met here so I always look forward to going. They had a nice selection of fresh cuts of lamb. I chose a nice size piece of the slightly more pricey, boneless leg. I don’t know that much about the different cuts but I do know that removing the bone is a luxury one has to pay for. Keeping the bone in makes the meat more moist and flavorful but I was planning to do a few things other than oven-roasting this meat.
Here I put the following flavors together: garlic, fresh rosemary, olive oil, salt & pepper and created a marinade for the lamb. I sliced up the lamb into quarter inch thick by three inch pieces because I wanted to quickly pan-fry them right before eating.
My goodness, lamb has such a unique flavor and adding the garlic and rosemary just really makes the best of that flavor!
Please pan fry these small pieces for about 7 minutes only, any time over that would create a dry bite-sized, mouthful of meat.
My sides here are collard greens and smashed sweet and white potatoes.
The collards I’ve made over and over again, it’s a hearty vegetable that I often eat on its own when I want a light, but filling meal (the added vegetables and oil make it filling). I wash, cut and blanch the greens then I sauté in the following: onion, garlic, chili pepper, canola, salt, and pepper.
The smashed sweet and white potatoes are a new recipe. I bake my potatoes because I don’t like what boiling does to them; no matter how long you leave them to drain, water is still in the potato and in the flavor, not good.
I roasted all of the following together: three sweet potatoes, two small white potatoes, one onion, four cloves of garlic, one tablespoon of rosemary, and one tablespoon of olive oil.
When the potatoes are softened they’re done. I pureed the roasted onion and garlic and added to the peeled potatoes with about three tablespoons of butter (salted). Then I roughly mashed them with a fork and added fresh ground pepper and salt to taste.
The flavor combinations of this meal were spectacular! Looking for another marvelous flavor combo, perhaps something a little less traditional.
Oh, one thing, I incorporated my flavors into two of my meal dishes which I think helps to link their flavors and create a well-coordinated meal.
Hope you try it and like it!