Caramelized Onion, Apple and Brie Flatbread with Rosemary

 

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Flatbreads are one of my new comfort foods!  There are endless variations, most are quick and simple to prepare, and I have not made one I did not like yet. The combination of flavors from caramelized onions, brie, and tart apples pared with a layer of herbed goodness from sprigs of our garden rosemary is wonderful. We enjoyed this flatbread for a light evening meal, along with extra apple slices. Try different apples – we like Granny Smith, but also favor Honeycrisp and Smitten. The sweet, crisp crunch adds perfectly to creamy cheese and onions.

Caramelized Onion, Apple and Brie Flatbread with Rosemary

1 ball of premade pizza dough from the freezer shelf of your supermarket (or Naan, if you prefer)

1 apple of your choice, cut into thin slices (I used Honeycrisp)

1/2  cup cubed Brie cheese 

caramelized onions (see recipe below)

chopped fresh rosemary (Save a sprig for garnish)

Balsamic Caramelized Onions:

1 large sweet onion

1 tbsp butter

1 tbsp Balsamic vinegar

salt & pepper to taste

Melt the butter in a skillet over low/medium heat.Slice the onions and add them to the skillet. Stir in the balsamic vinegar.Turn the heat down to low, and cook the onions until they are soft, beginning to brown, and there is no liquid in the pan, about 15-20 minutes. Set aside until you are ready to add them to flatbread.

If using frozen pizza dough, thaw overnight in refrigerator. Set out on counter to come to room temperature before handling. When ready to assemble flatbread, pat dough out to a long oval on baking sheet and brush with olive oil. Spread caramelized onions over, then scatter slices of apple and cubes of Brie. Sprinkle with chopped fresh rosemary and a few Malton salt flakes if you wish.

These flatbreads can also be grilled on the BBQ. Just set them right on the grill , and bake them the same way you would in the oven. Remove when crust browns and cheese is melty. They cook fast and can burn easily, so be ready with spatula and plate to lift them off.

French Lentil Salad with Feta, Cranberries, and Pecans

I have added this to my favorite lentil dishes. I recently bought French green lentils that had a recipe on the back of the package. I altered the list of ingredients to exchange pecans for the requested walnuts. We have access to wonderful local pecans, fresh at this time of year, so I enjoy using them in many dishes. We enjoy this with crackers or crusty bread for a light lunch.

French Lentil Salad with Cranberries, Feta, and Pecans

1 cup green lentils, picked through and rinsed well

2 cups water

1/4 cup red onion, diced

1/2 cup crumbled Feta cheese

1/2 cup dried cranberries

1/2 cup pecans, chopped or left in halves

For Dressing:

1 clove garlic, minced

2 teaspoons honey

2 teaspoons Dijo mustard

2 Tablespoons apple cider vinegar

1/3 cup olive oil

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper

Put lentils and water in a heavy saucepan, bring to boil then reduce heat to simmer until lentils are just tender, about 20 minutes.  Stir occasionally. Do not overcook. Drain and return to pot to cool. While lentils are cooling, whisk dressing ingredients together. Slowly drizzle over lentils, add salt and pepper, and toss with diced onion. Top with cranberries, feta, and pecans.  Serve as is in a small bowl, or on a plate of torn greens.

 

 

 

 

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Greek Chicken Stew with Cauliflower and Caramelized Onions

This is full of flavor, and uses an interesting mix of ingredients, including cinnamon.  I adapted  my version of a recipe, which appeared online in New York Times Cooking. It caught my attention because it is Greek, uses cauliflower and Kalamata olives, and was a good way to use leftover rotisserie chicken.  The original recipe uses whole chicken thighs and drumsticks, but our family prefers boned chicken in stews.

Greek Chicken Stew with Cauliflower and Caramelized Onions

2 tablespoons extra virgin olive oil

1 large red onion, chopped

 4 garlic cloves,minced

3-4 cups rough chopped rotisserie chicken

2 tablespoons red wine vinegar

28-ounce can chopped tomatoes

Salt and freshly ground pepper

½ teaspoon dried thyme (I use Penzey’s French Thyme)

1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick

1/2 cup pitted Kalamata olives

 2 tablespoons chopped flat-leaf parsley

 2 ounces feta cheese, crumbled           

Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken pieces. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.

Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add onion and a pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.

Add the garlic and stir together for a minute or two more, then add the tomatoes and their juice,  cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly. Return the chicken pieces to the pot.  If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce heat, cover and simmer 20 minutes.

Add cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender. Sprinkle Parsley and Feta cheese on top. Serve over rice.