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How to make Caramelized Onions

July 12, 2021

I adore caramelized onions. Naturally gluten free, they add such a depth of flavor and richness to a dish. Perfect for a burger, mac and cheese, with steak, quiche, and more. Let’s dive into how to make caramelized onions!

Let me just start with saying that I loveeeee caramelized onions. It is kind of ironic in a way because my father is super sensitive to smells and often wouldn’t allow onions to be cooked in the house. If you are thinking, “man, what a sad thing”, you would be right. As soon as I moved in with Josh, I started really digging into my love of onions again. I always would order something at a restaurant If it had caramelized onions on it. I never really knew how to make them, but now, I do, and boy it is so easy.

Tip:
Caramelized onions and sautéed onions are not the same

The big difference between the two is the amount of time that the onion actually spend in the pan. My recipe for caramelized onions is a pan recipe, however, there are some who prefer to make theirs in a slow cooker and or in the oven. Sautéed onions will brown up in the pan in a few minutes and retain a lot of their sharp onion flavor whereas caramelized onions take quite a bit longer, have a more caramel and sweet flavor when they are finished.

What do you need to make this?

3 onions (I like vidalia onions)
1 tablespoon of balsamic vinegar
2 tablespoons of oil – pretty much any oil will work here. Some oils are likely to burn faster such as olive oil, so, using a canola, vegetable, and or grapeseed might work best for you.
Kosher Salt!

Why no butter in this recipe?

This recipe allows those with dietary restrictions to also enjoy caramelized onions! It is vegan (no animal products of any kind), gluten free, dairy free, egg free, nut free, and still delicious. It is also keto friendly! This recipe is not suited for anyone on a low fodmap diet as onions and garlic both contain fructans and are not recommended as part of the keto diet.

How do you make caramelized onions?

You are going to want to use a heavy bottomed pan or pot and set your burner to medium heat. Heat the oil first and then add the onions and cook for around 10 minutes. Make sure that every onion comes in contact with the bottom during that 10 minutes as you want them to start to soften.
Add the kosher salt and stir to combine. Lower your heat to medium low and let the onions sit for the next 20 minutes. If you are tempted to stir them, only do it every 8-12 minutes.
You are going to cook the onions for 15 more minutes. Stir them every 5 minutes (aka 3 times). Then stir in your balsamic and cook for 5 minutes more. If you like your onions to be really jammy and delicious, cook them for another 15-20 minutes. This is of course optional!

Ingredients for your caramelized onions: onions, salt, oil, and balsamic vinegar

Heat your oil in your heavy bottom pot or pan

When you add the onions, make sure to coat them all in oil so they can begin to soften and cook down

cook down according to the recipe instructions

continue to cook down the onions depending on how mushy / jam like you’d like them

Serve immediately as a side, garnish, topping, toss into a recipe. Or, see the storing section!

Troubleshooting:
Why won’t my onions caramelize?

It is possible that you are using the wrong kind of oil. Oils like Olive Oil and Peanut Oil have a tendency to burn a lot faster. It is why they are not used as a deep frying oil. It is also possible that you have your burner too high. Each oven is different, and I know that is super frustrating (I have an oven that tends to differ from regular suggested temperatures) but it is important to make sure that the onions never go above medium. Caramelized onions are a labor of love and take time when you are making them on the stove.

How do I store my caramelized onions?

They will keep in the fridge for 4-5 days! So, you can definitely make them in advance. You can also freeze them! Store in an airtight container and or plastic bag. Like most frozen things, I definitely recommend that you defrost it in the fridge over night before you plan to use them.

Looking for something similar?

This recipe for me is definitely a blending of sweet and savory. Check out some similar recipes!

Butternut squash salad click here
Fish Soup click here
Summer Quiche click here
Moroccan Salmon click here
Mediterranean Orzo click here

How to make Caramelized Onions

Have you ever wondered “how do I make caramelized onions?”? Look no further. Tips and tricks to make the best caramelized onions.

Author: Sift
Prep Time: 5 minutes
Cook Time: 45-60 minutes
Total Time: 1 hour
Yield: 3–4 cups of onions 1x
Category: Side
Diet: Gluten Free

Ingredients

Scale

What do you need to make this?

3 onions (I like vidalia onions)
1 tablespoon of balsamic vinegar
2 tablespoons of oil – pretty much any oil will work here. Some oils are likely to burn faster such as olive oil, so, using a canola, vegetable, and or grapeseed might work best for you.
Kosher Salt!

Instructions

You are going to want to use a heavy bottomed pan or pot and set your burner to medium heat. Heat the oil first and then add the onions and cook for around 10 minutes. Make sure that every onion comes in contact with the bottom during that 10 minutes as you want them to start to soften.
Add the kosher salt and stir to combine. Lower your heat to medium low and let the onions sit for the next 20 minutes. If you are tempted to stir them, only do it every 8-12 minutes.
You are going to cook the onions for 15 more minutes. Stir them every 5 minutes (aka 3 times). Then stir in your balsamic and cook for 5 minutes more. If you like your onions to be really jammy and delicious, cook them for another 15-20 minutes. This is of course optional!

Keywords: Caramelized Onions, how to make caramelized onions, how to store caramelized onions, vegan, gluten free

Funfetti Cake

July 7, 2021

Despite being from a box, this recipe for funfetti cake is easy, delicious, and ready in 30 minutes. Gluten free and so good, your guests won’t be able to tell the difference.

I have always been someone who makes things from scratch. Living gluten free, it is essentially a requirement in order to ensure that everything is safe, and it usually just tastes better. The last time I made anything from a box was when I was first diagnosed in 2010, and it was a Betty Crocker white cake mix. I was reluctant to try this when I saw it as my last experience was not one of triumph. However, I am so glad I tried this, it is so delicious!

While it is not available in every grocery store, you can take a look at buying the cake mix here.

What do you need for this recipe for funfetti cake?

One box of the Pillsbury Gluten Free Funfetti Cake Mix
1/3 cup oil (canola or vegetable)
3 eggs
1.5 cups of powdered sugar (for icing)
2 tsp vanilla (for icing)
8 oz (1 package) of cream cheese (for icing)
1 stick of butter (for icing)

How do you make it?

It is so easy to make. It is delightful.

Set your oven to 350°F and start to make the batter. Take the cake mix, eggs, water, and oil and mix it in a bowl together. You want the batter to come together, so, make sure that there are no pieces of flour that are unincorporated.
If you are making this in a traditional cake form, spray an 8 or 9 inch pan. If you want to make individual cakes as is shown in this recipe, take a jelly roll pan, spray the bottom with a non-stick spray and line with parchment paper. Pour the batter onto the parchment paper and use an offset spatula to spread it out evenly. It may seem thin in some areas, however, it will puff up as it bakes.
Place the tray in the oven for 23 minutes. Remove from the oven and allow it to cool completely. In the meantime, make your icing.
In the bowl of a standing mixer, or you can do this by hand or with a hand-mixer, take your room temperature butter, cream cheese, powdered sugar, and vanilla and mix together to form your icing. If you find the icing if a bit too stiff, add in some milk or heavy cream. 1 tablespoon at a time.
When the cake is cool, use biscuit or cookie cutters to cut out the circles. Ice them however you want, and voila! Funfetti cakes!

Why should you make this recipe for funfetti cake?

I am not usually a proponent of boxed cakes, however, they are fast, they are easy, and this one in particular is absolutely delicious. It is really fun, too! A lot of us have not been able to have a funfetti cake in a long time and this might fill that void for you. For my birthday this past year, I asked Josh for a funfetti cake that I did not have to order (see here) and this is as close to that cake as I have gotten for a fraction of the price.

Looking for something similar?

Clafoutis click here
Burnt Basque Cheesecake (Classic) click here
No Bake Heath Bar Cheesecake click here
Raspberry Lemon Cheesecake Bars click here
Sleeping Beauty Cake click here
Lemon Cheesecake Bars click here
Chocolate Cake click here
Carrot Cake click here

Recipe for Funfetti Cake

This recipe for funfetti cake is so simple, so easy, and delicious that no one will know it is gluten free. Ready in 30 mins, make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Category: Dessert
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

One box of the Pillsbury Gluten Free Funfetti Cake Mix
1/3 cup oil (canola or vegetable)
3 eggs
1.5 cups of powdered sugar (for icing)
2 tsp vanilla (for icing)
8 oz (1 package) of cream cheese (for icing)
1 stick of butter (for icing)

Instructions

Set your oven to 350°F and start to make the batter. Take the cake mix, eggs, water, and oil and mix it in a bowl together. You want the batter to come together, so, make sure that there are no pieces of flour that are unincorporated.
If you are making this in a traditional cake form, spray an 8 or 9 inch pan. If you want to make individual cakes as is shown in this recipe, take a jelly roll pan, spray the bottom with a non-stick spray and line with parchment paper. Pour the batter onto the parchment paper and use an offset spatula to spread it out evenly. It may seem thin in some areas, however, it will puff up as it bakes.
Place the tray in the oven for 23 minutes. Remove from the oven and allow it to cool completely. In the meantime, make your icing.
In the bowl of a standing mixer, or you can do this by hand or with a hand-mixer, take your room temperature butter, cream cheese, powdered sugar, and vanilla and mix together to form your icing. If you find the icing if a bit too stiff, add in some milk or heavy cream. 1 tablespoon at a time.
When the cake is cool, use biscuit or cookie cutters to cut out the circles. Ice them however you want, and voila! Funfetti cakes!

Keywords: Funfetti Cake, Gluten Free, Cake, Mini Cakes

Summer Quiche

July 5, 2021

This recipe for zucchini quiche is a perfect summer dish. Packed full of veggies and flavor, and ready in under 45 minutes, it is a win/win/win.

Recently, I took a trip to Santa Fe. While I was there, I had lunch at this restaurant called The Teahouse. This place was a great option for Josh and I as they offered gluten free and vegetarian options. It was a win/win.

It is rare that I can go to a restaurant and order quiche as quiche typically has a crust that is full of gluten. However, the Teahouse has gluten free quiche! The quiche of the day was a zucchini quiche, and I had to order it. I am so glad I did because it was arguably the best quiche of my life. After I got home, I was determined to recreate it, and this is that. This recipe for zucchini quiche is packed full of healthy ingredients, and is so delicious.

What do you need to make this recipe for zucchini quiche?

4 eggs
1 1/2 – 2 cups of milk (depending on the size of your quiche crust)
1 red bell pepper
Sun-dried Tomatoes – This is kind of up to you. I used around 7 of them with some of the oil.
Swiss Cheese- enough to line the bottom of your quiche and top it. Around 1 cup.
Salt and pepper to taste
Quiche Crust – You can make your own and or buy one!
1 Zucchini

How do you make it?

Set the oven to 400°F. Chop up your veggies. Pat down the zucchini to get some of the excess water out of it. You do not want a watery quiche.
Take the zucchini, sun-dried tomatoes, and bell pepper and add them to a frying pan with 1 tbsp of olive oil, salt, and pepper. Allow them to crisp up for a 5-7 minutes over a medium/high heat. While your veggies are in the pan, whisk the eggs and milk together in a bowl.
Line the bottom of your quiche with some of the cheese. Then place the fried vegetables on top. Pour the milk and egg mixture over the vegetables and then top with Swiss cheese.
Place in the oven and bake for 30 minutes. When it is done, remove from the oven and allow it to sit for 10 minutes. Serve immediately, and enjoy!

Ingredients for this recipe for zucchini quiche

Add some olive oil to a pan and toss your vegetables in the pan. Lightly fry them on a medium/high heat for 5-7 minutes.

Pour the milk and egg mixture over the vegetables in the quiche crust

Cover with swiss cheese and bake for 30 minutes

Why should you make this recipe for zucchini quiche?

Quiche can sometimes be a bit unhealthy. Packed full of things like cheese, whole milk, and bacon. This is made with 2% milk, only a little bit of cheese, and is packed full of veg. The flavor of the quiche is the vegetables themselves which is honestly, really nice and refreshing. Plus, this is ready in under 45 minutes. Win/Win/Win!

Looking for something similar?

Vegetable Quiche click here
Polenta and Eggs click here
Shakshuka click here
Toamago Kake Gohan click here

Summer Quiche: A Recipe for Zucchini Quiche

A Summer Speciality: A Recipe for Zucchini Quiche

This recipe for zucchini quiche is a perfect and easy treat. Packed full of flavor, this healthy dinner is a win/win. Make it today!

Author: Sift

Ingredients

Scale

4 eggs
1 1/2 – 2 cups of milk (depending on the size of your quiche crust)
1 red bell pepper
Sundried Tomatoes – This is kind of up to you. I used around 7 of them with some of the oil.
Swiss Cheese- enough to line the bottom of your quiche and top it. Around 1 cup.
Salt and pepper to taste
Quiche Crust – You can make your own and or buy one! Gluten free or regular.
1 Zucchini

Instructions

Set the oven to 400°F. Chop up your veggies. Pat down the zucchini to get some of the excess water out of it. You do not want a watery quiche.
Take the zucchini, sun-dried tomatoes, and bell pepper and add them to a frying pan with 1 tbsp of olive oil, salt, and pepper. Allow them to crisp up for a 5-7 minutes over a medium/high heat. While your veggies are in the pan, whisk the eggs and milk together in a bowl.
Line the bottom of your quiche with some of the cheese. Then place the fried vegetables on top. Pour the milk and egg mixture over the vegetables and then top with Swiss cheese.
Place in the oven and bake for 30 minutes. When it is done, remove from the oven and allow it to sit for 10 minutes. Serve immediately, and enjoy!

Mediterranean Orzo

June 28, 2021

This easy orzo recipe is quick, fast, and delicious. Perfect as a main dish, or a side, it is a crowd pleaser. Make it today!

I love pasta. I do. Is it my favorite food in the world? There is a strong possibility that the answer to that question is yes. Is it also difficult to find quality pasta that is gluten free in all of its delightful shapes and forms? Yes, but, it is becoming easier. For years, I have gone out to dinner and seen “orzo” on the menu and been unable to try it. It has been a tempting menu item for years that has been out of grasp. Recently, however, I came across a gluten free brand of orzo, and it has been game on!

If you are new here, you will hear this for the first time, but, if you have been around for a while, you will know that I love Yotam Ottolenghi. He is one of my favorite living chefs. This recipe is a play on one of his and it is so so so delicious! I hope you love it as much as I do!

What do you need to make it?

3 cloves of minced garlic
8 ounces of feta (crumbled or still in the liquid, either is fine. If you get the chunk, you will break it up with your hands and crumble it).
Peel from one orange
1 14oz can of diced tomatoes
White fish- I use 1 or 2 filets depending on how fishy I want it to be. I like to use Halibut or Flounder, but, any white fish will do.
2 cups vegetable stock
1 cup water
Orzo- one package. I use gluten free orzo but this recipe works 1:1!
Olive Oil- 3-4 tablespoons
Salt, pepper, and red pepper flakes to your taste!

How do you make this easy orzo recipe?

What I love about this recipe is that all you need is 1 bowl and 1 pot. Super easy orzo recipe!

First you are going to line the bottom of a pot with 2 tablespoons of olive oil. Set the burner to medium heat and, then pour the orzo into the pot. Coat with orzo with salt and pepper. Allow the orzo to cook for a few minutes. It will start to get golden, you will be able to see when it is cooking!
Remove the orzo from the pot and place in a bowl. In a pot, add the remaining olive oil and add the orange peel and minced garlic. Cook for 1-2 minutes, it will be aromatic.
Add the tomatoes, water, and vegetable stock into the pot. Pour the orzo back in, and place the fish filet on top. The dish will cook for 18-20 minutes and the consistency will be similar to that of a risotto when it is finished, but, you need to stir it every 4-5 minutes. It will help break up the fish as well as prevent the orzo from sticking to the bottom of the pan.
When it is finished cooking but before you remove it from the stove, add the feta and red pepper flakes into the pot. Stir to mix it and incorporate. It will lighten the sauce in color and add such a creaminess. Remove from the stove, serve immediately!

Ingredients you will need for this recipe; not pictured, water, olive oil, salt, pepper, and red pepper flakes

First you are going to pour 2 tablespoons of olive oil onto the bottom of the pot and place the orzo. You will cook it for a few minutes, until it looks beautiful and golden. Remove from the pot and set aside.

Add another tablespoon of olive oil, along with the minced garlic and orange peel into the pot. Allow it to cook on medium heat for 1-2 minutes.

Add the tomatoes and vegetable stock into the pot.

Place the filet of fish on top of the orzo and place a lid on top of the pot. You will cook this on medium heat. Make sure to stir the orzo every 5 minutes. It will help break up the fish and make sure the orzo doesn’t stick to the bottom of the pot.

Take the feta and mix it into the pot. Set aside some to top the orzo with.

Why should you make this super delicious and easy orzo recipe?

This recipe is so quick and is absolutely delicious. The orange flavor from the peel that is infused into the dish is perfection. It is one pot, ready in 30 minutes, and a crowd pleaser. It doesn’t get much better than that!

Looking for something similar?

Linguine with Clams click here
Homemade Tomato Sauce click here
Spinach Stuffed Pasta Shells click here
Pad See Ew click here

Mediterranean Orzo: An Easy Orzo Recipe

Ready in under 30 minutes, this one pot easy orzo recipe is quick, easy, and absolutely delicious! Make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 4 1x
Category: Dinner
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

Scale

3 cloves of minced garlic
8 ounces of feta (crumbled or still in the liquid, either is fine. If you get the chunk, you will break it up with your hands and crumble it).
Peel from one orange
1 14oz can of diced tomatoes
White fish- I use 1 or 2 filets depending on how fishy I want it to be. I like to use Halibut or Flounder, but, any white fish will do.
2 cups vegetable stock
1 cup water
Orzo- one package. I use gluten free orzo but this recipe works 1:1!

Instructions

First you are going to line the bottom of a pot with 2 tablespoons of olive oil. Set the burner to medium heat and, then pour the orzo into the pot. Coat with orzo with salt and pepper. Allow the orzo to cook for a few minutes. It will start to get golden, you will be able to see when it is cooking!
Remove the orzo from the pot and place in a bowl. In a pot, add the remaining olive oil and add the orange peel and minced garlic. Cook for 1-2 minutes, it will be aromatic.
Add the tomatoes, water, and vegetable stock into the pot. Pour the orzo back in, and place the fish filet on top. The dish will cook for 18-20 minutes and the consistency will be similar to that of a risotto when it is finished, but, you need to stir it every 4-5 minutes. It will help break up the fish as well as prevent the orzo from sticking to the bottom of the pan.
When it is finished cooking but before you remove it from the stove, add the feta and red pepper flakes into the pot. Stir to mix it and incorporate. It will lighten the sauce in color and add such a creaminess. Remove from the stove, serve immediately!

Keywords: Easy Orzo Recipe, Gluten Free, Orzo, Mediterranean

Santa Fe, NM

June 24, 2021

Before planning our IVF timeline, we planned a trip to Santa Fe. Learn all the pros and cons of our stay here!

It has been a hot minute since I have written and posted a blog post. I was feeling burnout from a lot that has been going on in my life and honestly, I stepped away from this, even though I should not have. The way I have been describing it to people is that it felt that I had seventeen fires raging around me at once and I could not get any of them under control. The past little while has been my attempts at putting out each fire and moving onto the next.

If you follow me on Instagram then you know I have been talking about infertility for a while. It has been a long and arduous journey for Josh and I. We have been trying to get pregnant for over 3 years. In January of 2021 we started fertility treatments for IUI (intrauterine insemination). We did four rounds of this with no success. It was becoming clearer and clearer that we would need to have an IVF timeline in place. We started planning and decided we would likely start in early July. That way, I could have some time off between treatments but still get the necessary testing done in order to proceed. The main thing for me on the IVF timeline was to make sure we took a vacation before I began injecting myself with what looks like a million needles.

We have taken some vacations where we have loved every aspect of it (see our trip to Vermont or Dartmoor). While we enjoyed certain aspects of this trip, I definitely believe it is best to be honest of our experiences in case it can inform anyone else’s trips (or if you too have an ivf timeline) going forward. Let’s get into it!

Where did we stay in Santa Fe?

We stayed at a luxury hotel called The Inn of the Five Graces. Like most things in life, there are pros and cons to it. So, let’s dive in.

Pros

The hotel is absolutely beautiful. The owners did a wonderful job in decorating. We stayed in two rooms over the course of our stay, Magnolia and Cottonwood. Magnolia was the superior of the rooms (despite being the cheaper one). The bathroom was magazine worthy. Pics will follow.

Cons

Despite the hotel being as nice to look at as it is, we never slept great here. While we were in the Magnolia room, a delivery truck for food across the street would arrive at 5:00 am and make a ton of noise. While in Cottonwood, the walls were so thin that we were bombarded with noise all night (I literally mean this. The noise did not stop).

The staff at the hotel was absolutely terrific. There was one woman who worked the front desk who was less than great, but, 99 % of the staff were great. Friendly, accommodating, and very helpful.

We met the owners as they frequent their hotel and we went to their store (which I will discuss) and overall they really were not very friendly. The staff was telling everyone to say hi if we saw then (which we did) and they did not seem to appreciate it.

We really enjoyed the outdoor area of the rooms. They were fun to lounge in and we did relax here.

There is not much privacy in the outdoor spaces. For the price you are paying, there should be more.

My favorite thing: Food

The hotel we stayed at had complimentary breakfasts daily, which we found to be very good. Honestly, for the price you are paying, it had better be! While we were there, we wanted to try some different places and we did. Some we really liked, and one we had a terrible experience.

Places to go:

The Shed

It is absolutely delicious New Mexican and southwestern food. Most of the menu is gluten free and the items are marked. Highly suggest the corn chowder, the trio of chips and salsas, and then there are a bunch of delicious entrées.

La Boca

The owner has celiac disease and therefore most of the menu was good to go! Super delicious. Josh and I thoroughly enjoyed it.

The Teahouse

This was the best quiche I have ever had in my life. Gluten free options, veg options, and some for meat eaters too!

Upper Crust Pizza

A fun place, super casual, and delicious gluten free (and regular) pizza!

Desserts

We had a good choice of desserts while in Santa Fe.

For Chocolates:

Chocolate and Cashmere

A delicious selection of chocolates- my favorite was goat cheese and chocolate. Sounds weird but man is it good.

Kakawa Chocolate House

So much chocolate! All of the store is gluten free except one brownie. They have multiple times of hot chocolates, bonbons, and chocolate dipped chiles.

Chainé

This place is fun for different lattes and they had macarons and fresh baked cookies. The horchata latte was particularly delicious.

Things to do

If you like a lot of weird art then Santa Fe is the right place for you. Canyon Road is lined with a ton of galleries. There are several museums but be sure to buy your tickets well in advance (specifically the Georgia O’Keeffe museum).

The owners of our hotel own a store named Seret and Sons. It is the largest collection of Asian and Southeast Asian imports I have ever seen. They work closely with communities there and much of the art is historic. The carpets alone are worth stopping by the store.

Things to do outside of Santa Fe

We visited two parks:

Bandelier

It is a really amazing and beautiful park. Full of interesting history. Definitely recommend.

Pescos

Pecos is full of history. The best part, no one was there! Definitely worth a visit.

Final thoughts

While an interesting place, we probably would not go again. We found ourselves a bit bored but we did really enjoy the parks and the landscape of New Mexico. It is vastly different from anything on the east coast. If you are looking for something different, it could be a great choice. However, it isn’t for everyone!

I am feeling ready heading into IVF. Our IVF timeline is coming up very soon and we are walking into it together. I feel lucky to have a partner by my side for this journey and that that partner is Josh.