Witchy Kitchen

Tag: red onion

  • Peach Chutney

    Peach Chutney

    Summery peach chutney is a lovely balance of sweet, spicy and refreshingly tart and is perfect on everything from grilled veggies to rice to sandwiches to toast – I know because I’ve been eating a lot of it! And I’m not complaining; the combination may not be for everyone, but for me it’s addictive!

    Peach Chutney

    • 2 pounds peaches (about 8 medium)
    • 1 red onion, thinly sliced
    • 2 inches ginger, peeled and grated
    • 2 tablespoons jaggery, brown sugar or sugar
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon red chili powder plus a couple dried red chilis (or to taste)
    • 1 teaspoon garam masala
    • 1 teaspoon cumin seeds
    • generous pinch salt

    Wash the peaches then score them on the bottom. Drop in a boiling pot of water for two minutes and drain. When they are cook enough to handle, peel, pit, and chop into medium large chunks.

    Combine all ingredients in a sauce pan along with a cup of water. Cook, covered, on medium low heat for about an hour, gently stirring occasionally. After an hour, you can cook uncovered to thicken it up a bit to desired consistency.

    Cool completely and serve! Stores well in the fridge for up to a month.

  • Grilled Veggie Salad with Tomato Vinaigrette

    Grilled Veggie Salad with Tomato Vinaigrette

    No barbecue (at our house at least) is complete without a leafy green salad. This one makes use of the grill with grilled onions and peppers, and some goodies on top for interesting flavor and texture. Next time I’m thinking to grill the tomatoes for the vinagrette too!

    I started putting tomatoes in my salad dressing when I was pregnant with my son. I was trying to eat tons of fruits and veggies for all those smart, healthy baby-developing vitamins and minerals (including green smoothie in the morning, oatmeal with banana midmorning, salad with lunch, carrot sticks and hummus in the afternoon….I ate a lot and pretty much constantly, haha), and adding tomato was a fun way to add a little bit more – I’d dice up a roma in the morning and let it marinate in the vinaigrette until lunchtime, yum. For this simple vinaigrette I just obliterated everything in the blender, so you get some tomatoeyness with each bite.

    Grilled Veggie Salad with Tomato Vinaigrette

    For the vinagrette

    • 1/2 medium-size tomato or whole small one
    • 1/4 cup white balsamic vineger
    • 1 teaspoon honey or maple syrup
    • few leaves basil, or a pinch dried basil
    • salt & pepper to taste
    • 1/2 cup olive oil

    Combine tomato, white balsamic vinegar, honey, salt and pepper in the blender. Add olive oil in a stream while blending.

    For the salad

    • 1 red onion, cut into large chunks and put on skewers
      couple handfuls small sweet peppers, or two red/yellow/orange peppers, deseeded
    • olive oil, salt and pepper
    • several handfuls mixed greens
    • tomato vinaigrette (above)
    • handful large green olives, sliced
    • 2 ounces goat cheese, crumbled
    • handful toasted almonds

    Prepare onion and peppers for grill by coating with a little olive oil, salt and pepper. Grill until soft and slightly charred. Cool, then cut into strips.

    Toss onions, peppers, greens, and half the olives with enough vinagrette to thinly coat, then sprinkle the remaining olives, goat cheese, and almonds on top. Serve with extra vinagrette on the side.