My Sweet Marie

Posts Tagged ‘onions

Recently while in Mexico, we dined at the Pantenegra Restaurant and we had a Spanish omelet. I wasn’t sure what to expect but was feeling adventurous. We were delighted with the outcome. I half expected an omelet with a red sauce but it was more of an omelet filled with onions and potatoes. Oh so tasty!

So today, I was looking for inspiration and thought, I’m going to try and re-create that omelet and voila, I did it! I think I got pretty close to it. It is dairy-free, gluten-free and would be good for vegetarians as well! Here’s what I did:


  • 6 eggs
  • 1 can of potatoes, sliced or 1 large potato cooked, peeled and sliced
  • 1/2 large onion sliced
  • salt, pepper
  • 1/4 c. fresh parsley
  • 1-2 tbsp. olive oil for cooking


  1. Crack the eggs in a separate bowl and whip well.
  2. In a 9″ non-stick pan, sauté the onions. Remove from pan, set aside.
  3. In the same pan, brown the potatoes but just golden, don’t get them crispy.
  4. Once your potatoes are golden, add the onions back in, layered over the potatoes.
  5. Pour the eggs over top of that. Season with the salt and pepper, add in the parsley.
  6. Swirl the pan to be sure egg gets under the potatoes.
  7. Once the eggs are fairly set, place a dinner plate over the eggs and drop them on the plate.
  8. Now slide them (uncooked side down) back into the pan and cook till the bottom is as browned as the top of the omelet.
  9. We had ours with just a bit of salsa but truly it is delicious just as is!

This is my way of cooking chicken cacciatore. Most Italians would tell you that you need to dip the chicken in flour and pan fry it but a) I am gluten-intolerant and b) I don’t need the added calories of the frying! So I have created my own version and it is delicious and since I don’t dine regularly in Italy, we don’t know the difference! Here’s how I do it in my kitchen, here in London, Ontario!


  • 4-6 chicken breasts or other pieces
  • 1 onion sliced
  • 1 pepper sliced (green, red orange or yellow)
  • 1/2 lb mushrooms sliced
  • 2 cups homemade tomato sauce or canned if you must!
  • 1 cup chicken broth or white wine
  • 3 tbsp. capers
  • oregano, basil, salt, pepper and or chiles


  1. In a large greased casserole, place your chicken. sprinkle it with your spices of choice.
  2. Layer over top the chicken, the onions, mushrooms and peppers.
  3. Mix the tomato sauce and chicken broth together, pour over the chicken and veggies.
  4. Sprinkle the capers over that.
  5. Bake in the oven at 350 for 1 1/2 hours or till the chicken is cooked and sauce is bubbling hot!
  6. Serve with a salad and pasta!

This tomato sauce can be used for making your spaghetti sauce, it can be used in your cabbage rolls, it can be used anywhere you’d use tomato sauce. I like it over pasta on a cold night for some warm comfort! Today I will use it in my version of chicken cacciatore. I’ll post that recipe next!


  • 5 28oz cans of tomatoes or (5 lbs fresh tomatoes stewed)
  • 25 cloves garlic
  • 5 small or 3 med onions
  • 1 1/4 cup olive oil
  • spices if you want (oregano, basil, salt, pepper, chilli peppers)


  1. In your food processor, chop the garlic and onion to a very fine mince, almost a pulp!
  2. in your large dutch oven, sautee the onion/garlic mix in olive oil.
  3. Add in the tomatoes and simmer for at least an hour on low till nice and thick.
  4. Add spices at the end if you want them in there.
  5. enjoy with pasta, rice or over chicken for a chicken cacciatore.

When I was in the 6th grade my teacher had the bright idea of having every child taking turns to cook off a recipe. We teamed up in two’s, my partner was Georgette and we chose pork chops done in a creamy mushroom sauce. I think this had to do with health class and the teacher wanting us to make good choices or that was her story, truly I think it had more to do with her being pregnant and hungry now that I think about it! That was way back in the day when I didn’t know that I had gluten, dairy and other intolerances! Those were the days!

Today I was thinking about those chops and thought to myself “self, you can create those again”,so I have! Here’s how I did it!


  • pork chops for 4 people (bone in or out, your call)
  • 1/2lb mushrooms chopped
  • 1 small onion diced
  • 2-3 cloves garlic minced
  • 2-3 tbsp. olive oil
  • 1 can coconut milk
  • 1 tbsp. corn starch
  • salt and pepper to taste
  • thyme if you like to taste


  1. Now if you’re one of those people who can have canned cream soup, feel free to make that exchange and skip the next few steps!(1 can soup/1 can water or milk)But this sauce is good…just saying.
  2. In a sauté pan, sauté the mushrooms, garlic and onion in the olive oil until soft and almost brown.
  3. Add in the coconut milk and bring to a boil, scraping up the bits on the bottom.
  4. Make a thick syrup of corn starch and water, equal amounts. Once you have a good boil and the soup has good flavor, use the corn starch to thicken it. It doesn’t have to be real thick. Let cool somewhat.
  5.  In a 9×13’sh casserole, greased a bit with a tbsp. or so of olive oil, place your chops. Bake for 45 minutes in the oven at 350. Flipping them once at 20 minutes or so.
  6. At the 45 minute mark or once the chops have browned nicely, pour the soup over top, lifting the chops to be sure the soup is everywhere…mmm. Bake an additional 45 minutes or till you just can’t stand that delicious smell any longer.
  7. I will serve mine with broccoli and salad but I am sure mashed potatoes or rice would be great accompaniments to this dish!
  8. Bon appetit!

May is Celiac awareness month and to celebrate what better way than food?since today is Cinco de Mayo why not combine all these things and partake in a progressive dinner with some fellow bloggers. So grab your chef knife, a few ingredients, pour yourself a margarita and join us all for dinner! Start with  for an appetizer, then back to my blog for your salad with me. Next you’ll go to for dinner and finish with a delicious dinner with! here’s a recipe for a Mexican Salad that is pretty to look at and even better to the palate! Enjoy!


  • 1 head of romaine washed and sliced thin
  • 1 pint of cherry tomatoes rinsed
  • 1 avocado pitted, sliced thinly
  • ½ red or green pepper sliced thinly
  • 1 pkg of cole slaw mix
  • 1 can black beans rinsed and drained
  • 2-3 green onions sliced
  • ½ cup fresh or frozen corn(thawed and warmed)
  • 1 cup shredded Monterey jack cheese or goat cheese if dairy allergy or Dayia cheese
  • ½ cup salsa
  • ½ sour cream
  • 4-6 corn tortillas



  • ½ c. olive oil
  • 1/3 c. lime juice
  • ¼ c. cilantro chopped
  • 1 tbsp honey
  • 1 tsp cumin
  • ½ tsp chilli powder or flakes if you like spice
  • Salt and pepper to taste


  • Make your dressing by whizzing all the ingredients together and let rest while you gather your salad.
  • layer all the ingredients for the salad in a large salad bowl. The cole slaw mix makes this authentic as in mexico cabbage is very common in their salads.
  • Brush your tortillas with olive oil and sprinkle with a taco seasoning or not, slice into thin strips, and bake till crispy but not brown! Top the salad with these, they’ll add a very welcome crunch to the salad.
  • serve with the salad dressed or dressing on the side depending on your group size.
  • Serve the salad with sour cream and salsa on the side for those that like that.
  • Would be great with shredded deli chicken for a complete meal or browned ground beef cooked with taco seasoning!
  • A salt-rimmed margarita would be the ideal beverage to accompany this salad but a simple pinot grigio would work as well!





I was looking through my old recipes, looking for something different and I found this old recipe that I use to make all the time! My family love this and both girls make it for their kids now too. You could substitute cashew butter, almond butter or even sunflower butter if you have a peanut allergy. This can be a meal all on it’s own or part of an elaborate Chinese dinner you may be hosting! Better yet, order some won ton soup, egg rolls or spring rolls and call it a feast! Here’s how to make it:



  • 1 tbsp. soy sauce (gluten-free tamari)
  • 2 tbsp. shao-Hsing or dry sherry
  • 2 chicken breasts cut into cubes, boned

Peanut sauce:

  • 1/4 cup peanut butter
  • 3 tbsp. soy sauce or g.f. tamari
  • 2 tbsp. rice vinegar
  • 1 tbsp. chicken broth or wine or sherry
  • 1 tbsp. sesame oil
  • 2 tsp sugar or agave
  • 2 tsp chili oil if you like heat!

Stir Fry:

  • 2 tbsp. oil (canola, peanut etc)
  • 2 tsp fresh grated ginger
  • 2 cloves garlic crushed
  • 1 small onion
  • 1 carrot, peeled and sliced
  • 1/2 cup chopped peanuts or other nut chosen
  • 2-3 green onions sliced thinly.
  • 1 pkg of rice noodle of desired thickness


  1. Marinate the meat for 2 hours.
  2. Heat your wok or large stir fry pan.
  3. Add your oil, garlic and ginger.
  4. Stir in your carrots and onion. Stir fry till translucent.
  5. Add in the chicken, cook till pink is gone.
  6. Add your peanut sauce ingredients and cook till thickened. Lower heat.
  7. Meanwhile cook your noodles according to pkg directions.
  8. Serve the chicken in sauce over the noodles. Top with the chopped peanuts and green onions.
  9. ** If using cashew butter, garnish with cashews, or sunflower seeds if using sunflower butter etc.


Recently we had our large family Christmas party. Luckily with our family, everyone brings a crock pot or roaster of something and you have loads of food! This year’s theme was comfort foods and Andrew, my god-son and a grown young man, brought a huge roaster of Kapusta. He asked me if that would be acceptable and I said “sure” not having a clue as to what expect. I knew if Andrew was making it, it would be good, tasty and healthy! I was right, it was so good that I have been thinking about it and finally today I have a roaster in the oven cooking! I consider this healthy as it’s all veggies, no fat, how bad can it be? I have to tell you that of all the foods that I could eat that night, it was a toss up between kapusta and the veggie cabbage rolls as to which was the best dish there! I hear the shepherd’s pie was pretty amazing too but I missed out on that one! Anyhow, here’s the easy directions!


  • cabbage sliced
  • 1 jar of sauerkraut with juice/wine/vinegar
  • 1 can of sliced mushrooms with juice (2 if large cabbage)
  • 1  onion sliced


  1. Pre-heat oven to 350.
  2. Layer the cabbage, sauerkraut, onions and mushrooms in a large roaster, using the juices from the kraut and shrooms.
  3. Cover and roast for 2 hours or longer, it will be ready when the cabbage is completely soft and cooked through.
  4. Enjoy with a side of pork or chicken, ribs, beef, any meat at all!