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Author
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Topic: Recipes, Sans Onions
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proxieme
unregistered
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posted October 17, 2003 11:07 AM
I, who thrive on garlic and onions, have married a man who recoils at the taste of onions and can stomach only a pinch of garlic.So. Anyone have onionless (or nearly so) recipes? Anyone?  IP: Logged |
Aphrodite
Knowflake Posts: 4992
From:
Registered: Feb 2002
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posted October 17, 2003 11:19 AM
Potato dishes? IP: Logged |
lioneye68
Knowflake Posts: 6062
From: Canada
Registered: Apr 2003
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posted October 17, 2003 11:47 AM
Wow, what a major drag! No onions at all, very little garlic...but onions don't have barely any flavor at all when they're cooked, so I don't get that...  Ah, well. You can enjoy those things when he's not eating with you, but he won't kiss you if it's on your breath, right? My ex was a garlic/onion hater too. I just seasoned everything with seasoning salt, you know the orange stuff? It's quite tasty actually. I put it on popcorn too. IP: Logged |
proxieme
unregistered
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posted October 17, 2003 12:08 PM
Hm, yeah re: the taste after cooking.
But, then both he and I can taste alchohol even when you're to not supposed to be able to, so I don't question his other food eccentricities.Brah, I've been searching (b/c I'm working...and bored) for a good chile recipe w/o onions, but I don't think that that exists. Aph - So what potato dishes would you have in mind? (I'm trying to stock up - muh Taurus Moon beau does like to eat.) Hey, Fajita - maybe you have some ideas...he's an Aqua w/ a Taurus Moon like yourself, and ya'll may have some similar likes/dislikes. IP: Logged |
Aphrodite
Knowflake Posts: 4992
From:
Registered: Feb 2002
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posted October 17, 2003 12:16 PM
Hmm, does he eat dairy products?Potatoes are my favorite, only because when I was a little girl, I didn't like any variety of onions and garlic either Gratins---the cheesy ones 
Baked or stuffed
Hash browns
Home fries
Kugel
Mashed
Piroshki
Potato latke
Potato salad Almost everything my mom made had garlic and/or onions. I happily lived on mashed potatoes  Let me know if any of these sound appealing and I'll post the recipe(s). P.S. How can I forget? Chicken Noodle Soup! IP: Logged |
trillian
Knowflake Posts: 4050
From: The Boundless
Registered: Mar 2003
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posted October 17, 2003 01:12 PM
I make lots of reicipes sans meat! So just use your faves, sans the onions and garlic, and pump up the other spices...IP: Logged |
proxieme
unregistered
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posted October 17, 2003 01:32 PM
Trillian - But Garlic and Onions MAKE so many dishes! How can I just toss 'em aside???
(Besides, I don't cook often - I don't know how to get rid of 'em w/o ruining the overall taste.)Aph -
Hmmm...let's see...
If you have really good
*Au Gratin
*Stuffed
*Mashed
and
*Latke
Potato recipes, I'd love to get 'em Thank you for taking the time! IP: Logged |
lioneye68
Knowflake Posts: 6062
From: Canada
Registered: Apr 2003
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posted October 17, 2003 03:27 PM
I don't think you'd miss onions in chili. You could put celery for that semi-soft crunch texture, but the chili powder is the flavor that should dominate anyway. What about green/red/yellow/orange peppers? Does he like those? Do you? IP: Logged |
juniperb
Knowflake Posts: 6830
From: Blue Star Kachina
Registered: Mar 2002
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posted October 17, 2003 04:01 PM
I have a non onion garlic or anything yummy finicky eater  mys-elf. I simply make the same basic recipe, divide it in two and add all the goodies I want to my half and leave the second half plain & boring. He`s happy (cept when I breath on him  ) and I`m happy. It`s a little more work but I prefer a win-win situtation & it`s worth it. juniperb  IP: Logged |
Aphrodite
Knowflake Posts: 4992
From:
Registered: Feb 2002
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posted October 17, 2003 04:30 PM
Easy Cheese Potato Gratin
Basic Recipe Open to Modifications 
Serves 2Shallow baking dish not more than 2.5 inches high
Butter
3 large russet potatoes, washed, sliced 1/8 thick
3 Tablespoons of flour
Milk
1 - 1.5 cups of cheese of choice, grated, crumbled or shredded
Salt
Herbs of choice
Bread crumbs Preheat oven to 400F. Boil a pot of salted water, add potato slices. Boil for about 7 - 9 minutes. This speeds up the cooking time in the oven. Drain potatoes and allow to cool a little. Butter the baking dish. Spread a layer of potatoes, top with some cheese and herb(s), repeat again until done with all ingredients with cheese atop. Mix flour and milk. Pour enough milk so potatoes are slightly covered. Not too much. Sprinkle breadcrumbs on top. Place baking dish on a cookie sheet (in case cheese bubbles over the pan), and put into the oven. Bake for 40 minutes, or until cheese bubbles and crust on top is golden. Yum. IP: Logged |
Aphrodite
Knowflake Posts: 4992
From:
Registered: Feb 2002
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posted October 17, 2003 04:37 PM
Btw, I don't think I've come across a chili recipe w/o onions. Onions impart sweetness as they are sauteed down to a golden brown. May be you could just make the one you like and he doesn't eat it?IP: Logged |
pixelpixie
Knowflake Posts: 5301
From: Ontario Canada
Registered: Jun 2005
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posted October 17, 2003 04:45 PM
Or, for deceitful days, put them in if necessary, and don't tell him...thats what I do with my son. He may even enjoy it, enquiring about 'that lovely taste'. Often, it is the memory of an ill-prepared food that gives us our dislikes, if you show him how yummy it can be when used to enhance dishes, rather than say, chopped on a burger or something, maybe you will do him a service!IP: Logged |
pixelpixie
Knowflake Posts: 5301
From: Ontario Canada
Registered: Jun 2005
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posted October 17, 2003 05:22 PM
OH!!! As long as he is not allergic of course!IP: Logged |
theFajita3
Knowflake Posts: 1457
From: Sunny South Florida, USA
Registered: Feb 2003
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posted October 18, 2003 11:41 AM
Hey! An Aqua with taurus moon huh? COOL! (ego swells with pride, haha)I have to know first? Does he like spicy things? Or more mild mannered foods? Baked goods? Egg dishes? Seafood? meat? potatoes? please advise. Thanks!! ------------------
Namaste! IP: Logged |
Aphrodite
Knowflake Posts: 4992
From:
Registered: Feb 2002
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posted October 18, 2003 03:05 PM
Easy Stuffed Potatoes
Serves 22 large russet potatoes
1/4 cup sour cream
1/2 teaspoon salt
1/2 cup cheese of choice Preheat broiler on high. Wash potatoes, and prick in several places with a fork. Microwave on high for about 8 minutes. Until cooked. Wrap each potato in a dry towel and roll gently back and forth on the counter. Unwrap, and cut off the top 1/4 of the potatos lengthwise. Scoop out the meal into a bowl, leaving a 1/4 inch thick base on the potato jacket. Blend gently potato, sour cream, salt, and 1/2 the cheese. Spoon back into the jackets, top with remaining cheese. Place stuffed potatoes into a pan, and put under the broiler for 7 minutes, or until cheese is melted and slightly brown. Yummy. IP: Logged |
trillian
Knowflake Posts: 4050
From: The Boundless
Registered: Mar 2003
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posted October 18, 2003 04:23 PM
Proxie, lots of people tell me it's meat that gives food flavor, but I just ignore them and make delicious vegetarian dishes! I think you'll have to experiment a bit, use lots of other spices and as lioneye suggested, other flavorful ingredients like peppers, cilantro, etc. Hmmm, if it's the actual onion/garlic he finds objectionable, but doesn't mind a bit of the taste, you can put them in the dishes whole as you cook, then remove them before serving. Then you'd have some flavor, w/o having the texture. I've had some deeeelicious pasta sauces made that way! And of course juniperb gave you the best suggestion, when all else fails! Personally I'd find it nearly impossible to live w/o tons of garlic and a variety of onions!! Oh...a roasting chestnut just exploded in my oven...  Ciao! IP: Logged |
theFajita3
Knowflake Posts: 1457
From: Sunny South Florida, USA
Registered: Feb 2003
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posted October 18, 2003 07:55 PM
Proxieme, email me, I wanna send you some cookbooks!------------------
Namaste! IP: Logged |
proxieme
unregistered
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posted October 19, 2003 11:17 AM
trillian - What a great idea!
I think that I'm going to combine yours and pixelpixie's by doing that (cooking the dish w/ the onions in it, and then taking them out for a nice, mild flavor) and then not telling him.Aph - THANKS! *writes down recipes*
A while back he used to work at a Bar-B-Q joint up here, and I think that he gained 15 pounds on their stuffed potatos...
I know he'll love yours
And he loves cheese (re: the au gratin), so he'll enjoy that'un, too...
Does anyone have a recipe for a good cheesy pasta sauce? pixelpixie - Naw, that's a good idea (and he's not allergic, just finicky). Fajita - He LOVES potatos (Taurus Moon, huh?), he doesn't like shellfish, but likes fish (which I don't), and he goes for almost any red meat given him as well as most chicken.
He can be oddly variable on the to spice or not question, so I'm going to play that one by ear.
*e-mail's a-comin*
IP: Logged |
pixelpixie
Knowflake Posts: 5301
From: Ontario Canada
Registered: Jun 2005
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posted October 19, 2003 09:00 PM
As far as a good cheesy pasta sauce, my mom used to make this as a cawliflower/broccoli sauce, but I substituted, and changed it. It is all very informal, no measuring
start with a 'roux', or basic white sauce;
in a smallish heavy bottomed saucepan, add some butter, and when it is a bit bubbly, add some flour.... whisk it up until it is paste-y and glue-ish in texture, keep whisking.......add a wee bit of milk and keep it up with the whisking ( in fact, don't ever let your hand rest with the whisk- it's a roux-workout!)
Keep adding more milk until you have a thickened sauce-y milky- thing happening.
Add ( slowly- a bit at a time) some grated cheese ( the more finely it is grated, the easier it will be to incorporate) Keep up the whisking!!! Who told you to stop?! When your hand is sufficiently tired, and you have fine beads of sweat pooling on your forehead, then it is done....oh, and it should look like a thickened, cheesy yummy sauce!
Then go with the seasonings...in a pinch, a bit of italian dressing works really well, oddly enough. (try some onions and garlic!!!!) Kidding.
That is my very technical recipe! I am a f&%*g good cook, but I suck at recipes, it's all done with love and guesswork. ENJOY!IP: Logged |
Aphrodite
Knowflake Posts: 4992
From:
Registered: Feb 2002
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posted October 20, 2003 05:20 PM
Mashed Potatoes
Serves 2 Generous Portions4 medium to large potatoes, peeled and cut into 4 each
Warmed milk
Butter
Salt Place potatoes into a pot and cover with enough water that reaches 1 inch above top surface of potatoes. Boil until they are easily pricked with a fork. Drain and return to pot. With a hand masher, mash down potatoes and blend in the milk and butter until desired consistency. Do not over mash because this will make them become gluey. Season with salt. Yummers. IP: Logged |
Aphrodite
Knowflake Posts: 4992
From:
Registered: Feb 2002
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posted October 20, 2003 05:26 PM
Latke
3 generous portions3 potatoes, peeled and shredded
1 egg
1/4 cup flour
Salt
Pepper Oil for frying Heat enough oil to make it about 1/4 inch high in the pan. Rinse shredded potatoes and squeeze out to drain. Place potatoes in a mixing bowl and crack in 1 egg. Mix, then add flour. Season with salt and pepper. Portion sizes are up to you. Some like it uber thin and crisp, some like it thicker. Place spoonfuls of potato in the pan and spread out with the back of a spoon. Flip over when first side becomes golden, and cook until that side becomes crisp and gold. Drain on paper towels, or on a wire rack. Serve with sour cream. Although I love them with strawberry jam Yummiest. IP: Logged |
Aphrodite
Knowflake Posts: 4992
From:
Registered: Feb 2002
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posted November 02, 2003 04:40 PM
hi corri,i made latkes this morning that tasted awesome. thought you might like the recipe i used with onions, just for you and baby. they are pure heaven with sour cream. Onion-Dill Latke 2 potatoes, peeled and shredded
1/2 yellow onion, shredded
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried dill weed
1 egg
3 tablespoons flour 4 - 6 tablespooons oil for frying sour cream Heat oil over medium-low heat in a large frying pan. Mix together potato, onion, salt, pepper and dill weed in a bowl. Crack egg into potato and mix thoroughly. Gradually blend in flour. Place spoonfuls of batter into hot oil. Spread potato with the back of the spoon. (I like mine thin). Flip over when first side is golden and crisp. Allow other side to become golden. Remove from pan and drain on paper towels. Serve with dallops of sour cream. IP: Logged |
Lindaland
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