onion Archives - A Calculated Whisk

Sesame-Crusted Alaska Salmon Salad with Winter Citrus and Maple Sriracha Cashews

January 9, 2020 By Becky Leave a Comment

This post is sponsored by Alaska Seafood Marketing Institute. I’m thrilled to be partnering with ASMI to share a series of delicious recipes highlighting sustainable, wild-caught seafood from Alaska.

This sesame-crusted Alaska salmon salad features wild-caught sockeye salmon encased in black and white sesame seeds, along with orange and grapefruit, pickled onion, and maple sriracha cashews, all on a bed of tender kale.

Happy New Year! I’m back with another seasonal fish recipe as part of my series with Alaska Seafood Marketing Institute. This time, I have a fresh salad that you’re going to love featuring winter citrus, pickled onions, the most amazing candied cashews, and sesame-crusted Alaska sockeye salmon.

Gluten-free Fritto Misto with Alaska Seafood

December 5, 2019 By Becky Leave a Comment

When my husband and I spent time in Italy on our honeymoon, we had an amazing fritto misto in Venice. I’d never heard of the dish before, but it’s basically a variety of crispy fried seafood and vegetables served with lemon wedges and a delicious sauce for dipping—kind of like an Italian tempura. Fritto misto means “mixed fry” in Italian.

For the second recipe in my ongoing partnership with Alaska Seafood Marketing Institute, I’m thrilled to share this amazing gluten-free fritto misto made with Alaska seafood. It’s a wild caught, homemade spin on what we ate in Italy, and it’s even better than the restaurant version!

Grilled Vegetables with Jalapeño Aioli

September 16, 2019 By Becky 2 Comments

These grilled vegetables with jalapeño aioli are a great way to make the most of the last few weeks of grilling season! Zucchini, okra, mini peppers, and red onion wedges grill up quickly and are irresistible dipped in the creamy and spicy aioli.

Here in the South, the highs continue to sneak into the nineties most days and the markets are still packed with tomatoes, peppers, zucchini, and okra. So while fall may technically be looming on the horizon, I am not ready to give up grilling anytime soon.

All summer long I’ve been firing up my grill and filling it with local veggies, sometimes adding some sausage or chicken as well, and calling it dinner. Nobody has complained, but I recently decided the one thing a platter of grilled vegetables really begs for is a flavorful sauce for dipping. The grilled vegetables almost seem like extra flavorful and colorful French fries once you add a nice aioli to dunk them into.

Mini Sweet Potato Gratins

November 23, 2016 By Becky 4 Comments

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Mini Sweet Potato Gratins (Gluten free)

These mini sweet potato gratins are a perfect gluten-free and vegetarian holiday appetizer or side. They’re full of flavor thanks to a rich sweet onion cream sauce.

Happy day before Thanksgiving! I know I may be getting you these mini sweet potato gratins a bit too late for them to be part of tomorrow’s spread, but they’re delicious and fun anytime. They’d be great with Christmas dinner or as part of an appetizer table for a New Year’s party. Who doesn’t love their own little stack of sweet potatoes baked in a creamy sauce with a little cheese?

Mini Sweet Potato Gratins (Gluten free)

This gratin gets its unique flavor from a sauce made with sweet onions simmered slowly in butter, then blended with cream, sour cream, and a little bit of spice. The sauce is tossed with thinly sliced sweet potatoes, which are then stacked in muffin tins with a little bit of parmesan cheese. Everything is baked until nice and golden and bubbly, and that’s it! These take a little while and you’ll use your food processor three times if you let it do the slicing (which I highly recommend!), but they’re worth it. I may or may not have had almost half a dozen of these for lunch the other day…

Winter Vegetable Gratin

December 7, 2015 By Becky 10 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This gluten-free winter vegetable gratin is a show-stopping side dish for holiday meals or any special occasion.

I had dinner with Mary of Chattavore the other night, and we were talking about how much we hate winter, even here in the Mid-South where we barely have one to speak of. She mentioned disliking the early sunsets, so I told her an optimistic tidbit that I learned online the other day: despite the fact that the winter solstice isn’t until December 21st, the earliest sunset of the year is often much sooner. In fact, here in Chattanooga, it’s today!

The sun set at 5:29 in Chattanooga today, and will set at about the same time tomorrow and the next day. After that, it will begin to set later and later. (The days will continue to get shorter because the sun will be rising later in the morning, but if you’re anything like me and Mary, that doesn’t bother you quite as much as the early nightfall.)

The winter solstice has always been a nice turning point for me in my thinking–almost like it’s the very first sign of spring. Even in Boston when the worst of winter doesn’t come until January, knowing that each day we were gaining minutes of daylight made me feel optimistic. Thanks to my new knowledge about the earliest sunset preceding the solstice by several weeks, I’m going to go ahead and start with all that positive thinking today!

Sweet Potato & Crispy Kale Breakfast Skillet

April 21, 2014 By Becky 14 Comments

It took me a really long time to jump on the kale bandwagon, but now I’m hooked. I see it at the grocery store and it’s so affordable, so curly, and so healthy looking that I have to buy it. The flavor of kale takes a little getting used to, but I’ve found that when it’s crispy and/or cooked with garlic, even haters will happily chomp on it. This recipe delivers on both counts, and also offsets the leafy kale with sweet potatoes and perfectly-cooked eggs. You start the breakfast skillet on the stove, pan-roasting the sweet potatoes with chopped red onion until they’re tender. The garlic and kale are tossed in and stir-fried just for a minute. Next, you make four little wells amongst the veggies, crack an egg into each one, and then pop the skillet into the broiler. In just a few minutes, the eggs cook and the kale crisps up just like kale chips. You are going to love it!

Pork Chops and Apple Compote + A Review of Cooking with Coconut Oil

January 5, 2014 By Becky 6 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Pork Chops & Apple Compote (Gluten free, Paleo, Whole30)

Pork chops and apple compote go together so well, and this paleo recipe from the cookbook Cooking with Coconut Oil is a snap to make!

When I was offered a review copy of Cooking with Coconut Oil by Elizabeth Nyland of Guilty Kitchen, my answer was a resounding YES! I am a huge cookbook junkie, and especially like to read books penned by fellow food bloggers. Also, since I started eating paleo in August, I’ve loved using coconut oil in the kitchen, and was eager to learn more things I could do with it. Today I’m sharing my experience cooking & photographing three amazing recipes from the book, and the recipe for Pork Chops with Apple Compote is at the end of this post!

Cooking with Coconut Oil arrived the day before I left to spend the holidays in Tennessee with Ben’s family, so I did not get to cook with it right away. I had plenty of time to page through it, though, bookmarking recipes I wanted to try and craving almost everything pictured in the gorgeous photographs. This cookbook features a large, full-color photo of every single recipe, which I love. (Cookbooks that only show pictures of some of their recipes are a huge pet peeve of mine–I never want to make any of the un-pictured recipes!) The book also has informational sections that cover the health benefits of coconut oil, details about many of the ingredients used in the book, and ten tips for living a paleo lifestyle. Did you know that the medium-chain-triglycerides in coconut oil improve brain function and can have therapeutic effects on Alzheimer’s patients? Yeah, neither did I!

Creole Hash & Eggs (Whole30 Day 2)

January 2, 2014 By Becky 6 Comments

It’s Day 2 of my Whole30, and I’m feeling great so far! Yesterday I had quite a headache, which I think was because I tried to replace my morning coffee with tea. It was too soon for that–I need to take my changes one at a time! Since I don’t like black coffee very much, I did a little research and found this recipe for bulletproof coffee. It’s basically hot coffee mixed with some ghee and coconut oil. I made some using my immersion blender, and it was pretty good! Not quite as delicious as my regular cup of joe (with copious amounts of grassfed milk, a splash of maple syrup, and a few drops of vanilla extract–none of which are allowed on the Whole30), but much more palatable than plain coffee.

Stuffed Zucchini with Goat Cheese & Herbs

September 4, 2013 By Becky 4 Comments

Cheese is back! After finishing up my version of a Whole 30, I’ve been adding some dairy back into my diet. I’ve made some interesting discoveries. I used to think that too much coffee upset my stomach, but since switching to almond milk, I realized it was all the milk in my coffee that was causing me problems (I like a LOT of milk in my coffee). So I’m trying not to go too crazy with the dairy, but I’m fine with a little cheese.

Goat cheese is one of my favorite cheeses, and it’s one that people who are lactose intolerant can often still enjoy. Apparently this is because the fat molecules in goat’s milk are shorter than those in cow’s milk, and thus easier to digest. Whatever the reason, I’m glad I can enjoy goat cheese. It really takes these stuffed zucchini over the top.

One more note on ingredients: this was my first time cooking with ground pork. It was so good! Why is everyone still buying ground beef all the time? I mean, I’m sure this recipe would be good with beef, or even ground chicken or turkey, but the pork just has so much great flavor. Perhaps this is due to a higher fat content? What I really want to know is this: why don’t people make hamburgers out of ground pork? Any thoughts? After all, they are called HAMburgers…

On to the recipe! I’m eager to try this with other vegetables as well: maybe mushrooms instead of peppers, or shallots instead of onions. Let me know if you try this or any variations!