Feeds:
Posts
Comments

Archive for May, 2013

20130523-180839.jpg

The Finished Product

A Quick History of the Vidalia Onion
Growing up in Georgia, Vidalia onions were apart of the spring/summer.  Did you know that they are Georgia’s state vegetable!!??  They are ONLY grown in Vidalia, Georgia, which we southerners call them Vi-day-l-yuhs, NOT Vi-dahl-yahs.   They really came as an accident.  During the depression, farmers in GA were trying to find the cash crop.  When their onions were harvested, they realized they were sweet!  With the birth of the sweet Vidalia onion, the newly built farmers market in Southern GA, and the owner of Piggly Wiggly grocery store helping to market them, they soon became a success around the country.   Though sweet onions are grown in other places, the distinct flavor comes from the sandy soils and milder climate.

Storage Tip:
They don’t tend to last on the shelf very long, but in order to preserve their life, stick them in the leg of a panty hose and put a knot at the end of each onion.  Hang them from the ceiling and when ready to use one, just cut above the knot.

So, this delicious dish came to me by way of my mom.  I can’t say that she really spent a whole lot of time in the kitchen, but this is one of the best dishes she ever made.  I have doctored it a bit and adapted it to the GF life-style, but the truth be told, I can’t really say I notice a huge difference.  When I asked her where it came from, thinking she’d tell me who passed it down to her, she told me she invented it.  My respect for her grew right then and there!!  Thanks mom for one of my favorite dishes!!

This makes a great side dish when invited to a party or hosting your own.  Even if you don’t like onions, you’ll love this dish!!


Vidalia Onion Sweet Surprise

Serving Size: 6 full onions, feeds 6-8 people

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

20130523-180903.jpg

Ingredients

  • 6 Vidalia Onions, peeled and half cored; (sweet onions will work, too)
  • 1 cup of brown sugar + 1/4 cup of brown sugar
  • (you can substitute the 1/4 cup of sugar for 1/4 cup black strap molasses)
  • 1 stick of butter (1/2 cup)
  • 1/4 cup of corn flake crumbs or cracker/cereal substitute
    (I usually buy them from Whole Foods or Amazon in bulk – 6 containers.  I freeze what I’m not using.)
  • 1/2 – 1 cup of parmesean cheese
  • 1 tsp of salt (I prefer himalayan salt)
  • 1 tsp of pepper
  • pinch of dry mustard

Supplies:

  • large pyrex dish
  • coring knife
  • sauce pan
  • stirring spoon
  • measuring cups and spoons

Directions:

  1. Preheat oven to 425*F.
  2. Core onions from the top so that the root part is at the bottom.  Create a well, so make sure to leave the bottom in tact.  You’re going to put a filling in it later.
  3. Place onions in a pyrex dish.
  4. Chop the onions pieces you cored out and place them in the dish around the onions.

    20130523-212858.jpg

    Hollowed Out Onions

  5. Fill the dish about an 1/8″ full of water so that the onions won’t burn in the oven.
  6. Meanwhile, on the stove top over low heat (or microwave), melt the butter and brown sugar together, stirring constantly (about 1-2 minutes).  You can always add more of anything.  If you want the sauce thinner, add more butter.  If you want it sweeter, add more brown sugar.  I happen to have run out of brown sugar tonight, so I poured in some black strap molasses, too, and it worked perfectly.  Then we also got the iron benefits of the molasses.

    20130523-180858.jpg

    Melting Butter & Brown Sugar

  7. Remove from saucepan from heat and add remaining ingredients.  Stir to evenly combine.

    20130523-180852.jpg

    Stirring all Ingredients together until Combined

  8. Pour the sauce into the wells of each onion, and then pour the rest of the sauce over the chopped onion bits surrounding the onions.

    20130523-180845.jpg

    Sauce Application

  9. Bake for about 45 minutes until the sauce is bubbling and the onions are softened.
20130523-200330.jpg

The Finished Onion Product

Read Full Post »

20130522-202602.jpg

The Finished Ball

One day, not long after I had gone gluten-free, my grandma, Honey, called me, to tell me of a recipe she made that just so happens to also be gluten-free.  I couldn’t have been more thrilled to think of a dessert with peanut butter and chocolate all in one that had NO GLUTEN!!  And takes about 10 minutes to make and 10 to bake!

After a lot of playing with the basic recipe my Honey had given me, I perfected a relatively low sugar dessert.  The secret is the chocolate chips stashed in the middle of the ball.

The peanut butter we use just has roasted peanuts and nothing else added.  I have often found that certain peanut butters make me sick and then I wonder if they’ve been crossed processed.  In Philadelphia you can get Crazy Richards, which was actually made by a local Philadelphian who ground his own peanuts.  Roomer has it from a parent I know that Richard use to run a small in-home daycare in the city, all the while, making his own peanut butter.

If we’re looking for an organic one, we have found Santa Cruz makes an excellent one.

Gluten-Free Inside-Out Peanut Butter Balls

Serving Size: about 20 1″ balls

Prep Time: 10 minutes

Cook Time: 10-12 minutes

20130522-202617.jpgIngredients:

  • 1 cup of peanut butter – we use peanut butter that just has roasted peanuts and nothing else added
  • 1 egg
  • 1/2 cup of sugar
  • about 1/2 cup of chocolate chips – we use Enjoy Life

Supplies:

  • large mixing bowl
  • spatula
  • cookie sheet
  • parchment paper

Directions:

  1. Preheat oven to 325*F.
  2. In a bowl, mix egg, sugar, and peanut butter all together until there is a smooth consistency.
  3. Take a pinch in your hand and roll it into a 1″ ball.

    20130522-202624.jpg

    Rolling Batter into a Ball

  4. Use your thumb to place a small whole in the middle of it.
    20130522-202648.jpg

    Small Well in Center of Ball

     

  5. Fill well with a handful of chocolate chips.
    20130522-202641.jpg

    Filling Well with Chocolate Chips

     

  6. Fold over edges of dough around chips.
    20130522-202630.jpg

    Folding Dough Edges around Chips

     

  7. Roll dough back into a ball.
    20130522-202654.jpg

    Dough Rolled Back into Ball with Chips inside

     

  8. Bake at 325*F for about 10-12 minutes.  I like mine soft, but if you prefer them crisper, then bake for longer.

    20130522-202608.jpg

    Ready to Bake

  9. Eat!

Read Full Post »

Diane Ravitch's blog

A site to discuss better education for all

Get Schooled

Your source to discuss and learn about education in Georgia and the nation and share opinions and news with Maureen Downey.

@atlsuper

The official blog of Meria Carstarphen, superintendent of Atlanta Public Schools

Talk Up APS

The official blog of Atlanta Public Schools

Granted, and...

thoughts on education by Grant Wiggins

Celiac Central: Bits and Bites

National Foundation for Celiac Awareness staff members dish and digest

Maia Toll

Gluten-Free Food and Fun

WRiteLiveLily

A Catalog of Writing-in-Progress

Invision Events: Wedding Planner | Day Of Wedding Coordinator | Atlanta | Birmingham | Montgomery | Auburn | Dallas | Ft. Worth

Wedding Planner and Day Of Wedding Coordinator for Georgia and Alabama | Atlanta | Birmingham | Montgomery | Auburn | Mobile | Dallas | Ft. Worth

StressLess Views and other TidBits

Gluten-Free Food and Fun

%d bloggers like this: