Blooming onion

Blooming onion.

Ingredients

• 1 large yellow onion
• 2/3 cup breadcrumbs
• 1/4 teaspoon sea salt
• 2 egg whites
• 2 teaspoons of your favorite seasonings

Instructions

1. Preheat oven to 400 degrees. Use a large knife to cut off the top about 1/4-inch of the onion until a few of the inside layers are exposed. Be careful to cut the top side, not the root side. Peel the outermost layer of the onion down to the root, leaving the root as is.
2. Lay the onion cut side down on the cutting board. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. You can cut more sections if you have an especially large onion. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. The onion will fall open, but youâ??ll also want to use your fingers to separate the onion petals and open it completely.
3. In a small, combine bread crumbs, seasonings, and salt. Whisk the egg whites together in a separate bowl.
4. To coat the onion, I started in sections. I would coat each onion petal with egg whites and then sprinkle liberally with the breadcrumb mixture. I worked from the bottom to the top in each section, and then turned the onion to work on the next section. I brushed the entire onion with one more layer of egg white and sprinkled the mixture over the entire onion once done with the sections.
5. Bake covered with aluminum foil for 5 minutes, then uncovered for an additional 10-15 minutes, or until the onion is tender and the edges are browned.

Next time will be better:

One pot pasta.

 First saw this done in one of those infomercials. Sounded like a good idea to try.  This dish is not good for uncooked meat. Though I might use canned tuna added at the last minute as an exception. You also want to use dried pasta instead of fresh pasta as the fresh pasta will cook too fast. As a side note, Sicilians on occasion do eat fish with cheese.

Ingredients

12 - ounces your favorite pasta such as angel hair. (Dried pasta works best.)
12 - ounces tomatoes, halved or quartered or crushed
1 - onion, thinly sliced (about 2 cups)
4 - cloves garlic, thinly sliced Garlic powder could be a substitute
2 - teaspoons basil, plus torn leaves for garnish
2 - teaspoons oregano,
2 - tablespoons extra-virgin olive oil, plus more for serving
Mushrooms to taste.
Coarse salt and freshly ground pepper
4 to 5 - cups water
Good amount of freshly grated Parmesan cheese, for serving

Directions:

1. Combine pasta, tomatoes, onion, garlic, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with a large pasta fork, until pasta is al dente (aka to the tooth) and water has nearly evaporated, about 9  to 10 minutes.

2. Season to taste with salt and pepper and then garnish with fresh basil if available. Serve with oil and Parmesan.