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Roasted Garlic and Cauliflower Soup with Mushrooms and Caramelized Onions

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METAL - Julie Johnson Bear Don’t Walk / Eastern Nutrition / Fall 2013

Roasted Garlic and Cauliflower Soup with Mushrooms and Caramelized Onions

http://www.brooklynsupper.net/2013/10/roasted-cauliflower-garlic-soup-with-
caramelized-onions/#.Unf4P2S9Kc0

Ingredients:

1 large head cauliflower, cored and cut into 1/2 inch thick slices

1 head garlic, broken into cloves, ends trimmed and smashed, with the papery skin left on

3 tablespoons olive oil

2 tablespoons lemon zest

2 teaspoons sea salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

4 – 5 cups vegetable broth (see above)

Preheat oven to 400. Toss the cauliflower and garlic with the olive oil, zest, salt, and spices, and

turn out onto a rimmed baking sheet. Roast for 25 minutes at 400 degrees, or until the cauliflower

is tender and the edges are lightly browned. When it’s cool enough to handle, peel the papery

skin from the garlic. Using your blender of choice, puree the roasted vegetables with the broth

until smooth. Check salt levels and adjust as needed. To serve, heat over medium-low heat,

stirring often, for 20 minutes.

for the topping

1 red onion, sliced thin

4 tablespoons olive oil, divided

1/2 teaspoon sea salt, plus a pinch

8 crimini mushrooms, stems removed and sliced 1/4 inch thick

pinch of black pepper

3 tablespoons parsley, minced

Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons olive oil, and then the

onion slices and sea salt. Cook for 5 minutes, stirring often. Turn heat to low and cook, stirring

occasionally, for 2 1/2 hours. After 1 hour they’ll be sweet but limp; after 2, delicious; but after 2 1/

2 hours will they be crisp and sweet and perfect. Remove to a bowl.

Just before serving the soup, heat the remaining tablespoon of olive oil in the same skillet. Add

the mushrooms, salt, and pepper, and cook for about 7 minutes, or until the mushrooms have

given up their water and are crispy on the edges. Fold in the onions and parsley. Off the heat and

set aside. Ladle the soup into bowls, add the topping, and drizzle with olive oil.

Pattern: Lu qi xu, phlegm in Lungs, Chest congestion, Taiyin xu‡fluid accumulation

Recipe analysis:

Cauliflower: cools lung and ST heat, sweet and slightly bitter, cool

Garlic, black pepper, cumin, onion: acrid, breaks accumulations, hot, disperses phlegm,

stimulates SP yang to transform fluids, moves qi

Coriander: cooling, stimulates digestion, acrid

Lemon zest: expels heat, phlegm and toxins

Mushrooms: cooling, nourishes stomach, moderates hot nature of spices, garlic and onions

Parsley: diuretic, stimulates appetite

This recipe is a great one for phlegm congealing in the lungs. Its temperature is well-balanced,

with the cool cauliflower balanced by the hot, phlegm dispersing garlic, onions and spices. It is a

soup, so it is easily digested and can be thought of as a taiyin tonic. Perfect for fall!

Roasted Beet, Artichoke, and Arugula Salad with Citrus Vinaigrette

Categories: Uncategorized

WOOD

Roasted Beet, Artichoke, and Arugula Salad with Citrus Vinaigrette

http://www.acouplecooks.com/2010/12/roasted-beet-sunchoke-and-arugula-salad-
with-orange-vinaigrette/

Serves about 4

Ingredients

4 to 6 small beets

12-15 artichoke hearts

Around 8 cups arugula and/or mixed greens

Small red onion

Goat cheese crumbles (optional)

1 orange

White wine vinegar

Olive oil

Honey

Kosher salt and fresh ground pepper

Instructions:

1 Preheat the oven to 400°F.

2 Roast the beets: Cut off the tops of the beets and wrap tightly in aluminum foil. Place in the

oven and roast until tender when pierced with a fork, about 45 minutes to 1 hour, depending on

the size of the beets.

3 Roast the artichoke hearts and red onions: Slice onions, but leave artichoke hearts in halves.

Place on a baking sheet covered in parchment paper, drizzle with olive oil, and sprinkle with salt

and pepper. Roast 15 to 20 minutes, until tender.

4 Make the vinaigrette: Whisk together the juice from one orange, zest from half of the orange,

2 tablespoons white wine vinegar, 2 tablespoons olive oil, and honey, salt and pepper to

taste.

5 Beets: When the beets have finished roasting and are cool enough to handle, remove the skin

and cut into wedges.

6 Greens: heat a large frying pan with a ½ teaspoon of olive oil, and just warm the arugula in

the pan, until it is barely wilted, but still has some body to it. (you are just taking the chill off

the greens). Then arrange the greens on a plate, and top with beets, artichokes, red onion,

crumbled goat cheese, vinaigrette, remaining orange zest, and salt and pepper.

Pattern: LV blood xu with LV qi stagnation

Recipe Analysis:

Beets: nourish LV blood

Artichoke hearts: Cools LV heat,

Arugula: bitter, stimulates appetite (to build LV blood)

Small red onion: warming, moves qi, counterbalances cloying nature of beets, breaks qi

stagnation

Goat cheese crumbles (optional): warming, moderates cooling nature of beets, artichoke and

arugula

1 orange: generates fluids—base for blood, moves qi

This warm salad is a good way to move qi while nourishing blood—ideal for those with some

deficiency stagnation due to lack of blood. For patients with full heat LV yang, lightly steaming

instead of roasting might be a better approach for the vegetables, with raw arugula. To further

the blood nourishing aspect of this salad, adding some grass fed beef flank steak might make it a

complete meal.

Horseradish Potato Salad

Categories: Wind Cold Invading Lungs

Horseradish Potato Salad

3 pounds small (2-inch) potatoes
1/4 cup red onion, chopped
1 tablespoon white-wine vinegar
1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)
2 tablespoons fresh dill, finely chopped
1/4 cup chopped fresh chives
1 tablespoon Dijon mustard
3 tablespoons prepared horseradish
1 teaspoon salt
1/2 teaspoon black pepper

Boil the potatoes until fork tender, cool them to room temperature and quarter them. In a large bowl, mix the remaining ingredients and fold over the potatoes. Adjust seasoning to taste.

potatoes – sweet, neutral. spleen, stomach. strengthens and harmonizes MJ
red onion – pungent, neutral. LU, ST, LI. Clears heat, relieves toxicity; transforms phlegm damp, kills parasites, lowers BP and cholesterol.
white-wine vinegar – pungent, sweet, sour, warm. St, LIV, HT. Expels cold, Invigorates xue, clears toxin, astringes
sour cream or yogurt – cool, sour. Cools heat, astringes.
dill – Pungent, acrid. LI, LU. Expels cold, tonifies metal
chives – acrid, warm, pungent. LU, LI. Tonifies metal
Dijon mustard – acrid, warm, pungent. LU, LI. Tonifies metal
horseradish – acrid, warm, pungent. LU, LI. Tonifies metal
salt – salty, cold. Kidney. Clears heat cools xue, Nourishes kidney. Eases bowel Movement.
black pepper – pungent, warm. ST, LI. Warms MJ. Descends Stomach qi, expels damp and cold.

This recipe is predominately Warm And Acrid to dispel wind cold from the lung. Acrid is associated with Metal, which is the Lung and Large Intestine. Although there is a tiny amount of dairy in this recipe, it should not be a problem because there are so many agents acting to disperse the cold and warm, invigorating agents to prevent the dairy from being too cloying. The salty agents will aid the kidney in grasping the qi, too.