Tag Archives: vegetables

Glazed Sweet Pearl Onions

Dinner Ideas November 27, 2025 Leave a comment

These glazed onions are versatile and pair well with a variety of savory entrees such as roasted meats, grilled steaks, or hearty vegetable dishes. They can be served as a side dish or used as a topping to enhance the flavor of the main course. The sweetness of the brown sugar glaze complements the savory elements of the entree, creating a balanced and satisfying dish that appeals to a broad range of palates. I started making these for my family 30 years ago, I am asked to bring them to every holiday dinner celebration. Start your own traditions!

Ingredients

  • 2 12-ounce bags of frozen pearl onions
  • 3 tablespoons of butter
  • ¼ teaspoon Koren Red Pepper Powder
  • ½ teaspoon dried rosemary
  • 2 tablespoons of brown sugar

Process

  1. Defrost onions for about an hour before cooking, it’s okay if they are still partially frozen before cooking.
  2. In a heavy 12” frying pan or cast-iron pan melt the butter on medium heat, add the pepper flakes and the rosemary and stir into the butter to infuse the flavors.
  3. When the melted butter begins to foam, add the onions.
  4. Spread the onions out in the pan and let cook slowly, releasing the water from the onions.
  5. Cook for about 5 – 7  minutes on medium heat and stir. The water that has been released from the onions will begin to evaporate, leaving the butter. At this point turn the heat up to medium high and let the onions brown. Stir occasionally until they become a nice golden color. Start to finish this should take about 10 to 12 minutes.
  6. Reduce the heat to medium low and add brown sugar, stirring continuously until the sugar has melted and the onions are fully coated.

Note: Onions can be made a day in advance of the meal, just reheat and serve.

Oven Roasted Bok Choy

Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables November 14, 2025 1 Comment

bok choy1I received three baby Bok Choy, also known as Chinese cabbage in my Bountiful Basket (a local food co-op) today. I was stumped as to how I was going to prepare them since I have only eaten this cabbage in stir fry or marinated. I decided to experiment tonight with an oven cooked bok choy.

A little about boc choy that you may not know; this vegetable contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Preheat oven to 350 degrees

Ingredients

  • 1 baby Bok Choy
  • Olive Oil
  • 4 cloves of fresh garlic, grated or chopped very fine
  • Kosher salt
  • Pepper
  • Parmesan cheese

Directions

Bok Choy

Bok Choy

  • Remove outer leaves if they look torn or bruised, or just cut short with scissors.
  • If leaves are overly long you can trim them with scissors, otherwise leave long, they will crisp up when cooked.
  • Wash with cool water and drain and dry on paper towels.
  • Slice the Bok Choy lengthwise into 4 quarters leaving the stem on each piece to hold leaves together.
  • Drizzle with olive oil, rub the olive oil into the leaves
  • Grate the garlic cloves and spread all over the Bok Choy and into the leaves
  • Sprinkle with kosher salt, pepper and Parmesan cheese
  • Place on a flat baking sheet covered with aluminum foil – do not use a pan with a lip, you want them to roast not steam.
  • Bake in 350 F. oven for 20 minutes, turn over and let bake for another 5 minutes
  • Be careful not to overcook, the Bok Choy should be crisp tender, at this point you can cut into chunks and serve or drizzle with a good quality balsamic vinegar and serve.

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Cabbage Pancakes (Okonomiyaki)

Appetizers, Breakfast, Dinner Ideas, Vegetables January 17, 2013 Leave a comment

Cabbage Pancakes (Okonomiyaki)

Okay, really? Cabbage Pancakes. Yes, they are absolutely delicious and so healthy for

Japanese Cabbage Pancake

Japanese Cabbage Pancake

you. These are very similar to the potato pancake but made with grated cabbage and similar vegetables. Japanese Cabbage pancakes are usually served with a spicy Hoisin sauce, a recipe follows. Or you can purchase bottled Hoisin sauce. I just serve mine with a tablespoon of Soy sauce mixed with a tablespoon of rice vinegar.

I will give you the basic recipe following but I add other ingredients to my cabbage for color, nutrition and flavor such as; chopped black beans, chopped chick-peas, always a grated carrot or two, chopped Italian flat-leaf parsley, minced red onion, and/or minced leek, the possibilities are endless. I cannot rave about these “veggie” cakes enough. They can be served as a side to any meal or as a meal itself. Enjoy.

Cabbage Pancakes
Basic Recipe – Ingredients

• ½ cabbage shredded (about 4 cups)
• ½ cup shredded carrot
• 1 tablespoon Soy sauce
• 4 green onions, chopped (or 1 small yellow onion or leek)
• 3 eggs (for vegan alternative, replace with ½ cup pureed silken tofu)
• ¼ cup flour (can use gluten free, or rice flour)
• oil for frying (I’ve used cooking spray in a non-stick skillet to cut calories)
• Hoisin sauce

Directions

1. Mix together first four ingredients. Beat eggs and add flour, (or tofu or rice flour) mixing until smooth.
2. Heat a heavy skillet with about 2 – 3 tablespoons oil (or spray non-stick skillet with cooking spray)
3. Scoop about ½ cup of batter from bowl and place in hot skillet, flatten with the back of a spoon until thin
4. Fry on medium-high heat  for about 4 minutes on each side until golden brown
5. Serve with Soy sauce or Hoisin Sauce
6. Cakes may be kept warm in a 250 oven while you cook the remaining batter

Hoisin Sauce

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon Chinese hot sauce or Habenero or Jalepeno sauce
1/8 teaspoon black pepper

Directions:

1 Combine all ingredients in a small mixing bowl.
2 Mix with a whisk until well blended.