RACHAEL RAY HOW TO CUT AN ONION RECIPES

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
• Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
• Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

Steps:

• For the pickled red onions, combine ingredients in small bowl and let stand 30 to 60 minutes
• Preheat broiler with rack at center of oven
• For the warm charred salsa rosa, line a rimmed baking sheet with foil and parchment
• Arrange tomatoes with garlic at center of tray, add onions and jalapeño pepper and tuck in bay leaves
• Season with salt, oregano, cumin, pepper and a pinch of cinnamon or smoked cinnamon, spray with EVOO and char-roast 12 to 15 minutes, until tomatoes are slumped and charred at the edges
• Remove bay leaves, add to high-power blender or food processor, add cilantro and agave or honey and process until smooth
• Place in small pot to keep warm over low simmer until ready to serve
• If making the optional crema chicken filling, heat oil in a medium skillet over medium to medium-high heat
• Add onions, garlic, salt, bay, cumin and coriander, soften a couple of minutes, then add ½ cup water and let it fully evaporate and cook into the onions
• Add crema, stock and the chicken and simmer 10 to 12 minutes
• Let cool a bit to handle before filling the peppers
• For the chile rellenos, broil peppers or char on open flame and cool in a covered bowl
• Cut cheese or cheeses into sticks about 4 inches long and no more than ½ inch squared/wide
• Peel peppers and carefully split the length on one side
• Remove seeds and fill with 2 cheese sticks or, if using optional crema chicken filling, 1 cheese stick and chicken
• Secure with toothpicks as needed
• Heat a few inches of oil in large cast-iron frying pan over medium to medium-high heat
• Separate eggs into two bowls and combine flour, baking powder and salt in a small bowl
• With a hand mixer, beat whites until frothy and soft-medium peaks form, add the yolks one at a time to combine on medium-low speed, then add flour mixture on low or fold in to combine
• Carefully coat the rellenos in batter and fry two at a time 6 to 7 minutes, 4 minutes on first side
• Drain on wire rack set inside a sheet tray lined with foil and continue
• Remove toothpicks
• Serve warm salsa on dinner plates topped with two chile rellenos, garnishes of choice and pickled red onions with pinto beans and rice on the side (optional)
• Listicle: Rachael Ray Cucina Dinnerware 14-Inch Round Serving Bowl