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(NAPSI)-Here's sweet news everyone in the
family may find easy to swallow: Because of their high sugar and low acid
content, sweet onions are mild enough for the whole family, yet still pack
enough zest to satisfy a flavor-craving palate. Served raw, in ceviche,
salsas, fresh relishes and salads, they have a crisp texture-like celery-and
add just enough bite. Cooked, they hold their shape in stews and soups, but
melt delightfully into sweet, golden caramelized onions.
Onions are the most popular vegetable in
the world, possibly because of their flavor and versatility. A surprising
bonus is that they are healthful, as well. Onions contain fiber, calcium,
iron, several B vitamins and more vitamin C than apples. They are rich in
flavonoids, particularly Quercetin, an antioxidant compound that evidence
indicates may reduce cholesterol, decrease tumor formation, heal stomach
ulcers and inhibit proliferation of cultured ovarian, breast and colon
cancers. The organosulfur compounds in onions are also believed to have
anti-cancer effects, reduce symptoms associated with diabetes, have
anti-inflammatory and anti-microbial properties and seem to have
anti-platelet effects that protect against coronary heart disease.
Sweet onions have been part of the national
food vocabulary since Vidalia onions first became popular in the 1970s. But
Vidalias are a summer crop, only in season from April to June. Maui sweet
onions then extend the season with availability from mid-February through
late-November. During the winter months, OSO Sweet onions, grown in the
rich, volcanic soil at the foot of the Andes, are the premier onion on the
market and the sweetest of all. According to
www.sweetonionsource.com, OSO sweet onions, available from January
through March, have shown the highest recorded sugar content, some as high
as 16 percent, more than double that of Vidalias.
That extra sweetness, along with the lower
acid, makes sweet onions a healthy vegetable the whole family can enjoy
together. Kids won't protest "no vegetables!" when they taste these sweet
sweet onions. In fact, they might not even know that they are eating a
vegetable at all. Adults with acid reflux or other digestive sensitivities
won't holler "no way!" as they do with higher-acid regular onions. According
to a White House Council of Economic Advisors' report, teenagers who had
dinner with their parents five nights a week were far more likely to avoid
smoking, drinking, violence, suicide and drugs. This holds true for
single-parent and two-parent families, across all income and racial groups.
One way to get the family to the dinner table is with this recipe for
southwestern-style pasta.
Southwestern Pasta
3 large OSO sweet onions (about 21/4 lbs.
total)
1/4 cup olive oil
11/2 teaspoons ground cumin
11/2 teaspoons chili powder
3/4 teaspoon salt
Dash of cayenne pepper
1 can (14.5 ounces) diced tomatoes, drained
3/4 cup frozen corn kernels
1 can (14.5 ounces) chicken broth
12 ounces fettuccine, cooked as package directs
1 cup shredded Monterey jack cheese (if desired)
2 tablespoons chopped fresh cilantro (if desired)
Peel sweet onions and cut into 1/4-inch
thick rings. In a large deep skillet, heat olive oil over medium-low heat.
Add onions, cumin, chili powder, salt and cayenne pepper and cook, covered,
10 minutes. Uncover and continue cooking, stirring occasionally, until
onions are soft and golden, 15 to 20 minutes.
Stir in the tomatoes and corn, cook 2
minutes longer. Pour in the chicken stock and increase heat to high. Cook,
stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
Add the cooked pasta to the sauce and cook
one minute, stirring to coat the pasta with the sauce. Stir in the cheese.
Serve on warm dishes and garnish with cilantro, if desired.
Yield: 4 to 6 servings. |
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