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East Oregonian
EASTERN OREGON MARKETPLACE
FAMILY FEATURES
A
Spicy Sheet Pan Roasted Jambalaya
t times, spending hours in the kitchen
can be a relaxing, enjoyable experience.
However, even for avid home cooks, a
busy weeknight isn’t one of those times.
Fortunately, solutions like sheet pan suppers make it
easy to create dishes with exceptional flavor depth
that come together quickly and clean up just as fast.
Keeping a variety of vegetables on hand makes
it simple to pull together a family meal. Onions, for
example, are versatile, flavorful, easy to store, have
a long shelf-life and are available year-round from
U.S. growers. An added benefit when cooking with
onions is that you’re serving up a good source of
fiber.
For more tasty recipes to make supper a cinch,
visit
onions-usa.org and usaonions.com.
Easy Drumstick-Quinoa
Sheet Pan Supper
Recipe courtesy of the National Onion
Association and Idaho-Eastern Oregon
Onion Committee
Servings: 4-6
8-10 chicken legs
1 fennel bulb
1 large yellow onion, sliced
1 large red onion, sliced
2 garlic cloves, sliced
3 medium-sized potatoes, cubed
1 orange (1/4 cup juice and zest)
1/4 teaspoon thyme, dried
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons fresh chopped
parsley
orange rind curls
brown rice, cooked according
to package directions
quinoa, cooked according to
package
Recipe courtesy of the National Onion
Association and Idaho-Eastern Oregon Onion
Committee
Servings: 4-6
1 large yellow onion, diced
1/2 large green bell pepper, diced
1/2 large yellow bell pepper, diced
1/2 large red bell pepper, diced
3 stalks celery, sliced or diced
2 garlic cloves, minced
1-2 jalapenos, seeded and diced
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 link (13.5 ounces) Andouille sausage,
sliced
1 pound large shrimp, peeled and
deveined
1 tablespoon Cajun seasoning blend
linguine noodles, cooked according to
package directions
1-2 lemons, sliced in thin wedges
2 green onions, sliced
fresh chopped parsley
Heat oven to 400 F.
Line 13-by-18-inch sheet pan with
parchment paper.
In large bowl, combine onion, bell
peppers, celery, garlic, jalapenos, tomatoes,
2 tablespoons olive oil, salt and pepper until
evenly combined. Spread out evenly on
pan in single layer. Add slices of Andouille
Tuesday, October, 10, 2017
sausage. Roast 15-20 minutes, or until
vegetables are tender and start to brown.
Toss shrimp with Cajun seasoning and
prepare linguine noodles.
When ready, remove baking sheet from oven.
Place shrimp on top of vegetable and sausage
mixture in single layer. Top with half the lemon
wedges. Return to oven and cook about 5-8
minutes, or until shrimp is no longer pink.
Serve over linguine garnished with green
onions and parsley with remaining fresh lemon
wedges on side.
directions
Heat oven to 400 F.
Line 13-by-18-inch sheet pan with
parchment paper.
Place chicken legs on pan. Spread
fennel, yellow onion, red onion, garlic
and potatoes around and in between legs.
In small bowl, whisk together orange
juice and zest, thyme and olive oil. Pour
mixture over chicken and vegetables.
Season with salt and pepper.
Roast 45 minutes, or until chicken
is cooked through and vegetables are
tender. Cook rice and quinoa.
Garnish chicken with parsley and
orange curls. Serve over brown rice and
quinoa.
Sheet Pan-Style Buddha Bowls
Recipe courtesy of the National Onion Association
and Idaho-Eastern Oregon Onion Committee
Servings: 4-6
2 yellow onions, peeled and cut into 1/2-inch
wedges
1/2 head of red or purple cabbage, cut into
wedges
2 red potatoes, cut into 1/2-inch wedges
1 small butternut squash, peeled and 1/2-
inch diced
1 pound Brussels sprouts, halved
extra-virgin olive oil
salt, to taste
black pepper, to taste
1 1/2 cups quinoa, cooked according to package
directions
Tahini sauce:
1 tablespoon tahini
1/2 lemon, juiced
1 teaspoon Dijon mustard
1/2-1 teaspoon maple syrup
2 avocados, peeled and sliced
fresh parsley
Knowing how to buy and store onions can make them true
superstars in your kitchen. Growers and shippers of the
National Onion Association and Idaho-Eastern Oregon Onion
Committee offer these tips:
Buying
When shopping, buy onions with dry outer skins, free of spots
or blemishes. The onion should be firm and have no scent.
Avoid bulbs that have begun to sprout.
Yellow, red and white onions are available year-round from
producers in the United States.
Seasonal differences like flavor and texture are noticeable
and highlighted during these time frames:
Fall and winter onions (available August-April ) have
multiple layers of thick, paper-like layers of skin. Known for
their mild to pungent flavor profile, these varieties can be eaten
raw, and are ideal for roasting, caramelizing, grilling and frying
because they have less water content.
Spring and summer onions (available March-August) have
thin, often transparent skins and are typically sweeter and
milder than fall and winter varieties. Due to their high water
Heat oven to 400 F.
Line 13-by-18-inch sheet pan with parchment
paper.
Place onion, cabbage, potatoes, squash and
Brussels sprouts in single layer on pan. Drizzle with
olive oil and season with salt and pepper. Roast
vegetables 40 minutes, or until tender. Add more salt
and pepper if needed.
While vegetables roast, cook quinoa.
To make tahini sauce: In small bowl, whisk
tahini, lemon juice, mustard and syrup until smooth.
To assemble Buddha bowls: Spoon quinoa
into bowls. Add roasted veggies and garnish with
avocado and parsley. Drizzle tahini sauce over each
bowl and serve.
content and mild flavor, they are best used for raw, pickled,
lightly cooked or grilled dishes.
Storing
Store onions in a cool, dry, well-ventilated place, not the
refrigerator. Do not store whole, unpeeled onions in plastic
bags. Lack of air movement reduces storage life. Peeled or cut
onions may be stored in a sealed container in the refrigerator
for up to 7 days.