red onion marmalade crostini

 Red Onion Marmalade Crostini | A Nutritionist Eats

I absolutely love taking cooking classes. (Reasons to Take a Cooking Class) It totally reenergizes me in the kitchen and gets me to think about food in a new, creative way. I wish I could take them on a weekly basis!

Of course, the items on the menu are the highlight but I always love picking up the little tips along the way that have nothing to do with the food we’re cooking. I also love that it’s totally acceptable to talk about food, and only food, throughout the entire night. Hello, that is my dream.

Red Onion Marmalade Crostini | A Nutritionist Eats

When we we’re in Mexico, I set up a cooking class for my family to all take and it was SO fun! Not only did we make some incredible dishes, but our instructor, Daniel, mentioned an onion crostini that consisted of red onions, soy sauce, brown sugar and red wine. I was sold in about -0.0000047 seconds. I emailed the mentioned ingredients to myself and made it shortly after we returned home.

I took a bite and it was great, but it didn’t wow me. It didn’t taste like anything new like I expected it to. It tasted familiar… like caramelized onions. (Which are obviously delicious, but I was looking for a little something extra.) I initially thought that I  needed to adjust the brown sugar and soy ratios but then I realized that I completely forgot the wine.

Red Onion Marmalade Crostini | A Nutritionist Eats

Me, of all people, forgetting the wine. So I made it again, this time changing the ratios and adding the wine. So much better.

It’s sweet and salty; and just what is missing from your cheese tray. But the great thing about this red onion marmalade is that it can be used in SO many things! Add it to eggs in the morning, spread it on a sandwich for extra flavor or use it as a topping for fish or chicken at dinner time. And for snacks, serve with cheese of course!

nutrition facts: 254 calories, 11 grams of fat, 11 grams of protein, 28 g carbohydrates, 1 g fiber

Red Onion Marmalade Crostini

by Emily Dingmann

Prep Time: 3 minutes

Cook Time: 20 minutes

Keywords: appetizer bread snack vegetarian cheese

 

Ingredients (8 servings)

    For the Marmalade

    • 1 large red onion
    • 1 Tbsp butter
    • 2 Tbsp brown sugar
    • 1/3 cup soy sauce
    • 1/2 cup red wine

    For the Crostini

    • 1 baguette (6 servings)
    • 8 oz log of goat cheese

    Instructions

    For the Marmalade

    Slice onion in half length-wise and then thinly slice.

    Add butter to medium-sized saute pan and heat over medium heat.

    When pan is hot and butter has melted, add onions.

    Cook onions, stirring occasionally, for about 15 minutes until they are mostly browned.

    Sprinkle brown sugar over onions and stir until sugar dissolves (just a minute or two).

    Add remaining ingredients to pan and stir together. Cook over medium-low heat, stirring frequently until liquid has evaporated, about 10-15 minutes.

    Taste and season with salt & pepper if necessary.

    For the Crostini

    Heat oven to 400 degrees.

    Thinly slice baguette and spray with olive oil if desired.

    Bake for about 15 minutes, flipping

    Top crostini with goat cheese and marmalade.

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    mollettes

    Mollettes | A Nutritionist Eats

    So apparently I’ve been living under a rock. I’ve never heard of – or seen – mollettes on a menu. Ever!

    Which is slightly disturbing considering the number of menus I look at. (I also edit them and tell Richie how I would change/improve them every single time. He loves* it. *loves = is annoyed by)

    Mollettes | A Nutritionist Eats

    But when we were in Sayulita, Mexico I came across mollettes on a menu at a French-ish cafe – of all places – and while everyone else ordered delicious-sounding egg sandwiches on croissants, I confidently ordered mollettes or as I called them, mo-lets. I blame the butchered pronunciation on the LA Spanglish radio station. Oops.

    Both the egg sandwiches and mollettes (said with correct pronunciation) were majorly delicious.

    Mollettes | A Nutritionist Eats

    Let’s get back to the mollettes. They are pretty basic but not to be underestimated. A baguette or other crusty bread (though I’ll advise against sourdough) is topped with refried beans and cheese, all broiled together until nice and toasty and garnished with a healthy serving of pico de gallo and pickled jalapeño slices if you like some spice. The pico de gallo cannot be skipped, it adds major freshness and flavor.

    It’s pretty much my new favorite non-recipe meal and it’s totally budget-friendly which rarely happens in my world, so I go with it when I can. Make it next time you need a meal in minutes!

    nutrition facts: 447 calories, 11 grams of fat, 21 grams of protein, 66 g carbohydrates, 9 g fiber

    *huge thanks to Karla at Foodologie for filling me in on the correct spelling!

    Mollettes

    by Emily Dingmann

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Keywords: bake appetizer bread breakfast sandwich snack high fiber vegetarian beans Mexican

     

    Ingredients (4 servings)

    • 1 12 oz french baguette (not sourdough!)
    • 1 15 oz can of refried beans
    • 1 cup shredded pepper jack cheese
    • salsa and jalapeno slices for serving

    Instructions

    Slice the baguette in half, lengthwise.

    Cut in four pieces.

    Scoop out some of the bread if desired.

    Spread beans on bread and sprinkle with shredded cheese.

    Broil until cheese is golden brown, about 5 minutes. (Watch carefully!)

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    guinness lamb stew

    Guinness Lamb Stew | A Nutritionist Eats

    St. Patrick’s Day recipes aren’t complete without some Guinness, am I right?

    And it turns out to be a pretty versatile ingredient, as evidenced by desserts like Irish Car Bomb Cupcakes.

    Guinness Lamb Stew |  A Nutritionist Eats

    My Guinness recipe – Guinness lamb stew – came from a hybrid of lamb stew and shepards pie. Ground lamb is combined with a few vegetables, guinness (obviously!) and thickened with a “roux” of sorts that doesn’t even require a separate pan. And instead of adding potatoes to the stew, I served the stew ON mashed potatoes. Because in my opinion, mashed potatoes > potatoes. And wait, there’s more. I topped it all with some irish cheddar and green onions.

    Guinness Lamb Stew | A Nutritionist Eats

    My red-headed, Irish husband was in heaven. And I was too, there is something so satisfying about comfort food and this stew…is the definition of comfort food. Ohhhhh my guinness. It really is the perfect way to celebrate St. Patrick’s Day.

    If you can’t find ground lamb (or it’s too expensive) just use ground beef. It won’t be the same, but it will be just as tasty. (And it’s the type of recipe that is great made a day or two in advance.) Sláinte!

    nutrition facts: 689 calories, 36 grams of fat, 35 grams of protein, 43 g carbohydrates, 5 g fiber

    Guinness Lamb Stew

    by Emily Dingmann

    Prep Time: 15 minutes

    Cook Time: 3 hours

    Keywords: soup/stew entree fall winter

     

    Ingredients (6 servings)

    • 4 Tbsp butter
    • 1 lb ground lamb
    • 2 medium onions, peeled and quartered (about 3 cups)
    • 1 lb carrots peeled and cut into 1 inch pieces (about 3 cups)
    • 5 cloves garlic, roughly chopped
    • 3 Tbsp flour
    • 30 oz Guinness stout (about 5 cups)
    • 15 oz can of french onion soup (about 2 cups)
    • salt, pepper & red pepper flakes
    • 6 servings mashed potatoes
    • 1 1/4 cup shredded irish cheddar
    • sliced green onions

    Instructions

    Heat a large pot over medium heat.

    Melt 1 Tbsp butter and add lamb to pot. Cook until brown, about 5-10 minutes.

    Add onions, carrots and garlic to pot.

    Sprinkle flour and add remaining 3 Tbsp of butter to meat and vegetable mixture.

    Stir all ingredients until combined.

    Add guinness and soup and bring to a boil.

    Turn heat down to low and let lightly simmer for 2 1/2 hours, stirring occasionally.

    Taste and season with salt, pepper and red pepper flakes.

    Spoon stew over mashed potatoes and top with shredded cheese and green onion.

    *Best if made a day ahead of time!

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    roasted red pepper & feta dip

    Roasted Red Pepper & Feta Dip | A Nutritionist Eats

    One of the unfortunate side effects of being a “food blogger” is that I rarely make the same recipes over and over again. Even if there are recipes that I love, I’m on a constant quest to try new foods and recipes, and test recipes of my own before they show up here.

    So I’m making a conscious effort to go back through some of these favorite recipes. It’s been way too long since many of them have touched our plates.

    Even though this very recipe was one of the first on this site (though I think it’s better written this time!) I don’t remember the last time I made it. Which is ridiculous because I LOVED this dip. It was one of my standard appetizers that I made on a regular basis when I was getting into cooking. And it’s wonderful.

    Roasted Red Pepper Feta Dip | A Nutritionist Eats

    Feta cheese is combined with cream cheese and roasted red peppers. It’s ridiculously simple but so tasty. Aren’t the best things in life?

    You can serve it with pita crackers (or any crackers really), in sandwiches or wraps. If you are anything like me, you’ll  want to eat it on everything! I also like to serve it with a few kalamata olives on the side…because I love them and they obviously go great with feta cheese.

    Roasted Red Pepper Feta Dip | A Nutritionist Eats

    I hope you love this dip as much as I do!

    Roasted Red Pepper Feta Dip

    by Emily Dingmann

    Prep Time: 10 minutes

     

    Ingredients (about 2 cups)

    • 8 oz reduced-fat cream cheese
    • 8 oz block of feta cheese
    • 8 oz roasted red peppers (dry weight)
    • optional: kalamata olives

    Instructions

    In a processor, pulse together cream cheese and feta cheese.

    Add red peppers to food processor and pulse until combined.

    (I prefer mine a little chunky!)

    Top with kalmata olives if desired. Serve with pita bread or crackers.

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