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Tag Archives: Dishingitoutwithclarissa

You Need Eggs To Make An Omelet

I am sure some of you have heard the old saying ” you can’t make an omelet without breaking a few eggs”? 

Well that is me presently sitting here very nervous, as I start typing, not sure where to start, what to post, delete, or edit towards getting my blog moving full steam again. When I had logged in I went  straight to my stats and the numbers my page continues to hit daily, is SHOCKING and HUMBLING. I should be seeing ZERO’S!! I never meant to be gone for this long or neglect my blog like this, but when I realized my passion to cook was gone, my desire to do pretty much anything else had followed. How can I talk about food when I don’t want to open my eyes and face another day because each day I was too DEPRESSED to function.

YEAH…

I tumbled down that dark scary road of depression from a broken relationship, and sadly I let it affected everything i enjoyed and everyone around me that I loved.

Cooking is the one thing that has always come natural to me. There is nothing i ever learned about food or cooking that was ever difficult. Food and cooking comforted me as a child and as an adult, cooking was a stress reliever for many years and then one day I did not want to eat or cook. Often I felt no creativity and I didn’t care to make anything I made taste out of this world F-ing good!

It’s said a persons overall mood while cooking really does affect how a dish will taste to others. If you are sad, down or depressed, its crazy but those emotions do come out in your food. Regretfully I stopped caring and you could taste it. My substandard cooking did not faze me until my son very gingerly expressed how far down the totem pole I and my cooking went.

Mom, do you not care anymore.

That was when I realized how disconnected I was from my family and friends, man its hard to admit that I let depression take over my life and I knew I cant continue in such a depressed mess. Something needed to give and that something was what I didn’t want to accept.

That it was truly over.

I was the give that needed to let go, to let him go…  and I did, and this heaviness I felt inside for so long is gone too. So now this is my time for me to heal and move on because that is what we do in life. We live and we love, and should a love be extra special, then we remember it with a smile…

I don’t want to promise when I’ll post again and not follow through, so ill just say

Goodnight and I’ll see you all soon.

Clarissa

 

 

Roasted Red Onion W/Pomegranate-Balsamic Glaze

Roasted Red Onion W/Pomegranate-Balsamic Glaze

What goes through your mind when you hear the word “onions”? Do tears come to mind?

Onions are grown and used around the world, as a versatile food they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutney’s. They are pungent when chopped and contain certain chemical substances which irritate the eyes causing unwanted tears.

There are a vast variety of onions to choose from when making a dish, you want to choose an onion that will compliment your dish in flavor and appearance. The red onion is a good choice for fresh use when its colour liven up a dish. It is also used in grilling and char-broiling, and can be roasted with the right ingredients to give a sweet caramelized flavor.

Ingredients:

2 medium red onions
1/2 cup  Delta Barrel balsamic vinegar
1/2 cup  Bellindora pomegranate infused balsamic vinegar
3 Tbsp honey
3 Tbsp brown sugar
Cracked black pepper

mix all ingredients in a small bowl.

mix all ingredients in a small bowl.

 

 

 

 

 

 

 

 

 

Directions:

Preheat oven to 350F.

Make sure your onions are clean and free of and residual dirt. Slice red onion in half and then in quarters, peel away the outer layers, but leave the root end intact but trimmed of any stringy dried up remaining roots.

Clean and peel away outer layers, cut into quarters

Clean and peel away outer layers, cut into quarters

 

 

 

 

 

 

 

 

 Place onions in a baking dish and sprinkle with fresh cracked black pepper.

 

Using oven safe dish, place onions cut side down, sprikle with fresh cracked black pepper

Using oven safe dish, place onions cut side down, sprinkle with fresh cracked black pepper

 

 

 

 

 

 

 

 

Using small bowl mix remaining ingredients and pour over onions, turning so all cut sides soak up the dressing

 

Make sure all cut sides have glaze, before putting in oven.

Make sure all cut sides have glaze, before putting in oven.

 

 

 

 

 

 

 

 

 

 

Roast for 20 minutes and remove from oven, using thongs turn onions to all cut sides get cooked evenly,.

Make sure to turn each piece of onion so all sides roast evenly.

Make sure to turn each piece of onion so all sides roast evenly.

Place back into oven for an extra 20-25 minutes or until onions take on a caramelized color and reduce in size.

roast for an additional 20-25 minutes

roast for an extra 20-25 minutes

Before serving spoon over onions any remaining glaze as a finishing touch.

Bon appetite~

Bon appetite~

 

 

 

 

 

 

 

 

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