- 4 medium onions, unpeeled
- 3 tablespoons Sherry wine vinegar
- 2 tablespoons fresh lemon juice
- 1/2 cup plus 1 tablespoon sweet vermouth or sweet Sherry
- 1/4 cup pine nuts, toasted
Preheat oven to 375°F. Wrap each onion tightly in foil. Place onions in roasting pan and roast until very tender when pierced with knife, about 1 1/2 hours. Cool. Trim and remove onion peel. Halve onions lengthwise, then slice thinly lengthwise. Transfer to medium bowl. Add vinegar and lemon juice and toss to blend. Let onion mixture stand at room temperature at least 1 hour and up to 3 hours.
Combine 1/2 cup vermouth and currants in small saucepan. Bring to boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
Stir currant mixture, oil, and 1 tablespoon vermouth into onion mixture. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing. Stir in pine nuts.
Roasted Onions Agrodolce
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
How to Store Pork
- 2 1/2 pounds cipollini onions, peeled
- 2 1/2 ounces thick-sliced smoked bacon, medium dice (about 1/2 cup)
- 1 tablespoon olive oil
- 6 tablespoons dry red wine
- 6 tablespoons red wine vinegar
- 1/4 cup granulated sugar
- 1/4 cup golden raisins, also known as sultanas
- 1 bay leaf
- Calories 402
- Fat 12.43g
- Saturated fat 3.31g
- Trans fat 0.03g
- Carbs 62.83g
- Fiber 6.96g
- Sugar 40.19g
- Protein 6.99g
- Cholesterol 12.43mg
- Sodium 145.13mg
- Nutritional Analysis per serving (3 servings)Powered by
Roasted Vegetable Sweet and Sour Chicken with Ginger Dusted Broccoli
- Author: Mila Furman
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1 x
Full of aromatic, colorful roasted vegetables and a zesty and easy sauce this sweet and sour chicken will change your restaurant carryout habits forever!
Sweet and Sour Chicken
- 3 pounds of chicken breast (sliced into 1 inch cubes.)
- 3 cups of cooked rice to your liking (Note 1, I prefer jasmine or basmati.)
- 2 cups of fresh diced pineapple (cored and peeled roughly 2/3 of a pineapple)
- 3 medium sized turnips (cut into bite size cubes)
- 1 squash (cut into large half moons about half an inch thick)
- 1 zucchini (cut into large half moons about half an inch thick)
- 2 carrots (sliced into coins about 1/2 an inch thick)
- 1 large red onion (sliced into large cubes)
- 1 red pepper (sliced into large cubes)
- 1 inch piece of ginger (grated on a microplaner)
- 3 cloves of garlic (grated on a microplaner)
- pinch of chili flakes
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup pineapple juice
- juice of half a lemon
- 1/2 a jar of Kame Sweet and Sour Sauce. (Note 2)
- Salt and Pepper
- coconut oil
- olive oil
- sliced scallions for garnish
Ginger Dusted Broccoli
- 3 heads of broccoli (cut into florets)
- 1 tbsp of powdered ginger
- salt and pepper
- olive oil
- Sweet and Sour Chicken
- Preheat the oven to 450-degrees
- Combine, turnips, squash, zucchini, carrots and onions on a sheet pan and toss with olive oil and plenty of salt and pepper.
- Place into the oven for 20 minutes occasionally flipping them on the sheet pan so that they get even coverage. (Note 3)
- While the veggies are roasting, add coconut oil to a large pan over high heat.
- Season chicken pieces with salt and pepper, liberally, Add chicken to pan in batches ensuring not to crowd the pan. Brown the chicken evenly on all sides and remove. Lower heat to medium.
- Ensure there is enough oil on the bottom of the pan. IF there is not, do not add more oil in, simply pour off some of the juice from the chicken that has been set aside.
- Add red pepper and cook for 3-5 minutes, until soft.
- Add ginger, garlic and chili flakes. Allow to cook for 2 minutes over low heat, ensuring not to brown.
- Add pineapple and caramelize the pineapple.
- Add chicken, soy sauce, sesame oil, pineapple juice, lemon juice and sweet and sour sauce. Bring to a boil.
- Add roasted vegetables and stirfry everything together so it is nicely coated with the sauce.
- Serve over rice and sprinkle with scallions.
- Make extra and freeze!
Ginger Dusted Broccoli
- Place broccoli florets on a sheet pan and toss with ginger, salt, pepper and olive oil.
- Roast for 15 minutes until beautifully browned on all sides.
Note 1: I always have rice in my freezer. Then I always have extra to use when I need it. Just stick it in the microwave for 3 minutes and boom your side dish is ready to go.
Note 2: This just happened to be the one sauce I really like. I happened to have tasted many of their other products and was really pleased with all of them. But feel free to use any other sauces that you have found work for you.
Note 3: Sometimes I have found one side of my oven burns hotter. Usually it’s the back of the oven. So I find that I need to rotate my sheet pan to ensure even browning and cooking. All ovens are different of course just make sure you know your oven.
- Put them into a pan of boiling water for 2 minutes.
- Drain, cool slightly and trim off the top of the onion with a small knife.
- Slip the skins off.
Cipollini can be found in the produce section of most large supermarkets, usually in the early to late fall months.
If you can’t find them for this recipe, you can use red or yellow pearl onions instead.
Perfectly Prepared Sweet and Sour Roasted Cabbage
With a few steps, you can create perfectly roasted cabbage with very little effort. Roasting is perhaps the easiest way to prepare cabbage, and brings out a milder, nutty, almost buttery flavor that you wouldn’t otherwise notice.
First, make sure the cabbage is cut into even-sized pieces, or as close to it as possible. Then sprinkle with salt and toss until evenly distributed. When you add salt to cabbage, as with other greens, you not only season it, but you also draw the natural moisture out. By doing this, you break down the fibrous texture of the cabbage, and help tenderize it before roasting. Allow the salted cabbage to sit for about 5 minutes, then add the remaining ingredients before roasting.
Second, stir the cabbage every 10 minutes during the roasting process. By stirring at regular intervals, you allow for even browning and prevent the cabbage from burning. You want golden brown roasted cabbage, not charred, or you risk an unpleasant burnt flavor. Trust me, nobody wants that.
Third, and finally, make the perfectly balanced sweet and sour dressing to lightly coat everything. I prefer raw honey because it’s lower on the glycemic index and is a healthier sweetener than cane sugar.
ARRANGE THE VEGETABLE ANTIPASTO ON A PLATTER
There are no rules here. Be creative and have fun!
I really enjoyed arranging and rearranging the vegetables. The colors and shapes are fabulous. There are so many possibilities! Wouldn&rsquot this roasted vegetable antipasto be beautiful for Thanksgiving?!
- 20 ounces cipollini onions
- 4 teaspoons extra-virgin olive oil, divided
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Calories 114
- Fat 3.1g
- Satfat 0.5g
- Monofat 2.2g
- Polyfat 0.3g
- Protein 1g
- Carbohydrate 21g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 168mg
- Calcium 33mg
Pork Roast with Sauerkraut Apples and Onions
A hearty, festive roast pork with lots of delicious sweet and sour gravy. Just 5 ingredients and only 20 minutes of prep time.
- Prep Time: 20 mins
- Cook Time: 2 hours 50 mins
- Total Time: 3 hours 10 mins
- Yield: 8 - 10 1 x
- Category: Dinner
- Method: Roast
- Cuisine: German, Polish
- 6 pound boneless pork shoulder
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 3 medium onions, peeled halved and thickly sliced
- 3 Granny Smith apples, peeled, cored and cut into wedges
- 24 ounces of sauerkraut, drained
- 4 tablespoons apple cider syrup (or pomegranate molasses)
- Preheat oven to 400ºF. Season pork generously with salt and pepper. Tie it up with kitchen twine if there are loose pieces that need to be held in. Heat olive oil in a large Dutch oven over medium high heat until hot but not smoking. Brown pork for about 5 minutes per side until most of it has a nice brown crust. Transfer pork to a plate.
- Pour all the fat out of the pot and into a heatproof cup. Add 2 tablespoons of fat back to the pot. Add the onions. Reduce the heat to medium and cook onions for 10-12 minutes, stirring occasionally, until they soften and start to brown. Stir in sauerkraut and half the apple slices. Drizzle with 2 tablespoons cider syrup. Season with a little salt and pepper. Put the pork on top. Scatter the rest of the apple slices around the pork. Drizzle the remaining 2 tablespoons of cider syrup over the pork. Cover and cook in the hot oven for 30 minutes.
- Turn the oven temp down to 325ºF and cook, covered, for 2 hours longer, until it&rsquos nice and tender and cooked through.
Suggested Accompaniments: Mashed Potatoes, Smashed Potatoes, simple sautéed greens such as spinach, kale or collards
Roasted Sweet & Sour Brussels Sprouts
Sweet and tangy balsamic vinegar is the surprise ingredient in this Chinese-inspired side.
Brussels sprouts, trimmed and halved
lower-sodium soy sauce or tamari
loosely packed fresh parsley leaves, finely chopped
- Preheat oven to 450 degrees F. On 2 large rimmed baking sheets, toss sprouts with oil spread out in single layers. Roast 20 to 25 minutes or until deep golden brown, stirring and rotating sheets on oven racks halfway through.
- Meanwhile, in 2-quart saucepan, heat soy sauce, vinegar, brown sugar, ginger, and 1/4 teaspoon black pepper to boiling on medium-high. Reduce heat to maintain simmer simmer 12 to 15 minutes or until syrupy. Remove from heat. Toss sprouts with parsley and enough sauce to coat. Serve remaining sauce on the side.
About 90 cals, 4 g protein, 15 g carbs, 3 g fat, 4g fiber, 210 mg sodium.
Vegetarian Baked Sweet and Sour “Chicken” with Roasted Vegetables
- Author: Mila
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 people 1 x
A super delicious and simple vegetarian baked sweet and sour chicken recipe that is sure to please even the biggest meat eaters! Best of all it is loaded with tons of healthy and crunchy roasted vegetables and no frying is necessary!