Italy

Archive | June 6th, 2016

Treat Your 1015s Like Potatoes

Treat Your 1015s Like Potatoes

onion2

Oven-roasted onions make a low-carb substitute for a baked potato.

Baked potatoes are not on a low-carb diet. So, if you have diabetes or eating Paleo, what are you going to have for a side dish to that steak?

 

1015s in the oven

1015s in the oven

The answer is easy, according to “Hullabaloo in the Kitchen II,” a cookbook from the Dallas County Texas A&M University Mothers’ Club.

Use Texas 1015s instead.

These recipes come from former Gov. Rick Perry and use 1015 onions, which were developed by Aggies to showcase the vegetable’s natural sweetness.

The recipe is also a great way to use leftover brisket, should you have any after a barbecue. Later in the cookbook is a vegetarian version stuffed with broccoli and Parmesan cheese.

onion1Lone Star-Style Whole Roasted Onions

4 (14- to 16-ounce) Texas 1015 onions
Olive oil

Place whole, unpeeled onions in as small a baking dish as possible. Drizzle lightly with olive oil. Roast uncovered at 375 degrees. Onions are done when easily pierced with a fork (soft but not mushy), about 1 hour and 15 minutes, depending on size. To serve, cut an X through the top of each onion and squeeze slightly at the bottom so it opens like a baked potato. Season with salt and pepper to taste and garnish with sour cream and chives, or try with your favorite baked potato toppings.

Makes 4 servings.

From “Hullabaloo in the Kitchen II” from the Dallas County Texas A&M University Mothers’ Club

Texas Barbecue Beef-Stuffed Onions

4 Lone Star-Style Whole Roasted Onions without X cut, at room temperature
6 ounces lean deli roast beef or leftover brisket, cut into 1/2-inch squares
1/4 cup barbecue sauce
3 ounces cheddar cheese, grated

Cut a thin slice off the top of the cooked onions. Gently squeeze each onion from the root end (editor’s note: I did the opposite, cutting the root end off and it worked well). Remove center to leave a shell of about 1/2 inch. Finely dice the onion centers. In a medium bowl, toss diced onion with roast beef, barbecue sauce and cheese. Stuff each shell with 1/4 of the mixture or as much as will fill each onion. I sprinkled a little extra cheddar on top. Reheat at 375 degrees until hot, about 15 minutes.

Makes 4 servings.

From “Hullabaloo in the Kitchen II” from the Dallas County Texas A&M University Mothers’ Club

1015 Onions Stuffed with Broccoli

3 Lone Star-Style Whole Roasted Onions without X cut, at room temperature
1 (10-ounce) package frozen chopped broccoli
2/3 cup Parmesan cheese
1/4 cup mayonnaise
2 teaspoons lemon juice
2 tablespoons margarine or butter
2 tablespoons flour
1/4 teaspoon salt
1/3 cup milk
1 (3-ounce) package cream cheese, softened

Peel and cut a thick slice off the top or bottom of the cooked onions. Halve the onions. Remove centers leaving 3/4-inch edges. Chop center portions to equal about 1 cup. Set aside. Cook broccoli according to package directions. Drain. Combine chopped onions, broccoli, Parmesan cheese, mayonnaise and lemon juice. Spoon into centers of onion halves. Place in a casserole dish. Melt margarine in saucepan over medium heat. Blend in flour and salt. Add milk and cook until thick, stirring constantly. Remove from heat and blend in cream cheese. Spoon over onion halves and bake uncovered for 20 minutes at 375 degrees.

Makes 6 servings.

Adapted from “Hullabaloo in the Kitchen II” from the Dallas County Texas A&M University Mothers’ Club

Posted in Featured, RecipesComments Off on Treat Your 1015s Like Potatoes