100 Days Project, Dips, Condiments and Dressings, Gluten Free, Party Food, Recipes, Snacks

Day 55 – Caramelized Onion & Goat Cheese Dip

Day55

I think onion dip was one of the first thing I ever learned how to make as a kid.

This 1950’s classic onion soup mix and sour cream concoction is essential at American parties, BBQ’s, and picnics and I used to make it for after school snacks when I had friends around.  I was thrilled to find that here in New Zealand they make a similar version, and it is just as common, if not more so, to have onion dip at parties and gatherings. The one main difference is that in New Zealand they use reduced dream instead of sour cream, but the overall flavor is very similar.

When I found this recipe for Caramelized Onion and Goat Cheese Dip, on the Kitchen Simplicity blog, it seemed like a good alternative that used fresh ingredients instead of the typical packaged and processed ones.  The results are very similar tasting, although this recipe has the added subtle goat cheese flavor and a stronger caramelized onion taste, but there is nothing wrong with that as far as I am concerned.  If you are going to eat onion dip , you might as well eat ONION dip.

Caramelized Onion & Goat Cheese Dip

from: Kitchen Simplicity

MAKES: approx. 2 cups

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 cups diced onion (about 2 medium onions)
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 1 cup sour cream
  • 4 oz. soft goat cheese
  • 1/4 cup finely chopped fresh chives

Heat oil in a pan or skillet over a medium-low heat.  Add the chopped onions and garlic, and season with salt and pepper. Cook the onions down, stirring often, until it caramelizes and turns a deep golden brown. Set the caramelized onion aside to cool slightly.

Meanwhile stir together sour cream and goat cheese, mashing the goat cheese with a fork
to break it up.  I use the Tararua Lite sour cream as it is one of the only vegetarian sour creams you can find in New Zealand (only thr Lite version is vegetarian). Stir in the caramelized onions and garlic addong the fresh chives and more salt and pepper to taste.

Cover and refrigerate at least one hour before serving with corn chips, potato chips, pretzels, fresh bread, or any other party snack. Honesty, you could very easily just lick this off a spoon.

ENJOY!!

 

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100 Days Project, Gluten Free, Recipes, Salads, Vegan (with substitutions)

Day 34 – Roasted Shallot, Beetroot, & Lentil Salad

Day34

With all the heavy carbs I have been making lately, I felt like something simple green and leafy for dinner tonight.

Winter is always a good time for roasted vegetables, and combined with the fresh baby spinach and a tangy mustard based dressing this recipe for Roasted Shallot, Beetroot, and Lentil Salad, from the Hub-UK website, was exactly the kind of meal I was craving.

I have found many people do not know what a shallot is. This vegetable belongs to the same family as onions and garlic, and is thought to have originated in Central or Southeast Asia. Like garlic, shallots form in clusters with a head composed of multiple cloves. Shallots are used in many different cuisines from around the world. They taste somewhat similar to an onion, but have a milder flavour.

You can easily make this recipe Dairy Free  and Vegan by leaving off the cheese.

Roasted Shallot, Beetroot, & Lentil Salad

adapted from: Hub-UK

SERVES: 4

INGREDIENTS

  • 12 shallots, peeled (If large, cut in half)
  • 2 tablespoon rapeseed or olive oil
  • Sea salt and freshly ground black pepper
  • 250 grams or 9 ounces of beetroot, cooked
  • 1 tablespoons honey
  • 225 grams or 8 ounces cooked puy lentils
  • 150 grams or 6 ounces baby spinach leaves, washed and well drained
  • 200 grams or 7 ounces soft goat’s cheese

For the dressing:

  • 1 clove garlic, peeled and finely chopped
  • 1 tablespoon of chopped chives
  • 5 tablespoon rape seed or olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cider vinegar
  • Sea salt and freshly ground black pepper

Preheat oven to 190°C or 375°F

Put puy lentils into a medium pot of boiling water and cook until done. Drain the lentils and rinse under water and place in a bowl.

If using fresh beetroot, chop into large pieces and put into a pot of boiling water. Cook for about 10 minutes or until the beetroot is mostly cooked.

Put the shallots into a roasting tin, drizzle with the 2 tablespoons of oil, toss well and season with sea salt and black pepper.  Place roasting tin in the oven for 15 minutes, then add the beetroot and drizzle with honey and toss well with the shallots. If using solid honey, put it in the microwave first for about 20 seconds to make the honey runny and easier to coat the vegetables.  Roast for a further 10 minutes, or until the shallots are soft.

To make the dressing, mix all of the dressing ingredients together and season with sea salt and black pepper.

When they are ready remove the shallots and beetroot from the oven and mix with the lentils and half the dressing while still warm and leave to cool.

To serve: Place  a large handful of spinach leaves onto a plate, top with the shallots, beetroot and lentils. Crumble the goat’s cheese on top, and drizzle with some of the remaining dressing.  You can serve this on its own, or with a hunk of crusty bread and a glass of medium bodied red wine.

ENJOY!!

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