Good caramelized onions require two things that we as a culture are not particularly good with:

1) Butter.
2) Patience.

Regarding the first, I stand by my belief that butter is your friend in the kitchen. Certainly, it has the potential to be a foe at times. It can burn easily, it can be unhealthy in some preparations (particularly when battered and deep-fried). That said, when cooked over a low heat (and in moderation), it can be one of the most wonderful flavor-deepening agents you can employ in cooking. Many people choose canola or olive oil to caramelize onions in. I will pick butter every time. It’s a very inexpensive way to give incredibly rich flavor to lowly onions.

As for the second item, unlike most recipes on BrokeAss Gourmet, caramelizing onions requires a fair amount of patience. This is obviously fine if you are talented at waiting. If you, like me, are impatient by nature, it can be more of a challenge. The best solution I’ve found is to cook whatever else I’m serving while the onions caramelize—that way I’m distracted and less tempted to turn the heat up just a pinch. It’s imperative that the onions cook over low heat the entire time to thoroughly and evenly draw out their sugars, yielding a sweet, soft caramelized result.

Serve on burgers, sandwiches, grilled meats, etc.

When I finally realized that beets, with their dense-yet tender texture and sugary-yet-earthy flavor could not be a more perfect addition to basic pico de gallo, I slapped my hand across my forehead in disbelief that I had never though to try this before. About ten minutes later, when I took that first spoonful of the citrusy, summer-sweet concoction, it was like when I first figured out that I could make cinnamon rolls out of pizza dough. Or when I discovered that it’s possible to hide people on Facebook.. Ingenious.

Spoon it over grilled burgers, steak, chicken or fish, serve with tortilla chips or do as I did and eat it with a spoon.

This pretty little salad is testament to the fact that sometimes it’s best to keep things simple. The dressing is nothing more than a squeeze of fresh lemon and a drizzle of fruity extra virgin olive oil, highlighting the inherent deliciousness of the beets, avocado, feta and perky balsamic onions.

I rarely buy prepared vegetables, but I have to admit, the Peeled and Steamed Beets from Trader Joe’s below are quite good.

Place sliced onion and balsamic vinegar in a bowl. Stir well to combine and refrigerate for at least 20 minutes (up to 2 hours).

I have to tell you, I did not expect to like this.

I’ve always hated regular canned tuna. My mother would stir it into a salad with mayonnaise, chopped celery and onions, with buttery crackers for scooping it up. Many children (and adults) would have loved such a snack. I thought it tasted like cat food…not that I knew what cat food tasted like.

Then several months ago, a friend, whose taste in food I trust, suggested I try Italian-style tuna packed in olive oil. He claimed it was much more delicious than the yucky, water-packed albacore of my youth. I still wasn’t sure, but then Italian food Godmother Marcella Hazan went and backed his claim up, at which point I was convinced enough to at least try it.

And I must say—I’m glad I did. The oil-packed tuna, which I found at Trader Joe’s did taste better than I remembered the water-packed kind tasting. The fresh, non-creamy additions to the salad made for a light but very filling, protein-packed lunch. Feel free to experiment with different herbs and vegetables.

Yesterday, on my super cheap-o grocery shopping trip, I picked up a whole chicken breast (that means 2 chicken breasts, on the bone, skin-on) and some veggies to roast. The next 2 days are going to be super-busy for me, so this meal will be great to have on hand for at least 2 (more likely 3) meals. I’ll have it tonight, maybe with a little salad and some wine for dinner, tomorrow for lunch, over some greens and then again that evening for dinner, most likely in a sandwich, or wrap.

The parsley and chili flakes called for here can easily be swapped out for other herb/spice combos. Some that I like” fresh tarragon and cracked black pepper, thyme and lemon zest or Thai basil and orange zest. Regular potatoes, butternut squash, cubed pumpkin or parsnips would work well in addition to or in place of the listed veggies.

Note: Don’t forget to save the bare chicken carcass once you eat all the meat. It can be boiled with water, herbs, garlic and onions (peels and all!) to make fresh chicken stock.

• ingredients
• extra virgin olive oil Pantry
• 8 whole garlic cloves, smashed, ends removed Pantry
• 2 medium sweet potatoes (leave the skin on), cubed (about 2 1/2 cups cubed sweet potato) $1.50
• 2 carrots (leave the skin on), halved and quartered lengthwise, then cut into thirds $0.50 for a bunch
• 1 onion, halved short-ways and then quartered lengthwise $0.50
• 1 whole chicken breast (technically 2 breasts, still attached), skin and bones intact, rinsed and patted dry with paper towels $4
• 1/2 tsp each salt and pepper, plus more for the vegetables Pantry
• 1/2 tsp red chili flakes $1.50 for 1 oz.
• 1 handful fresh flat-leaf parsley leaves, chopped $1 for a bunch

Total Cost of Ingredients $9

Directions

Preheat oven to 375 degrees F.

Spread 1 tbsp olive oil in the bottom of a 7” x 11” baking dish and set aside.

Combine garlic cloves, sweet potatoes, carrots and onion in a large bowl. Drizzle with 2 tbsp olive oil and use hands or a wooden spoon to toss well, ensuring that all vegetables are well-coated with oil.

Place the chicken breast, skin-side-up in the center of the prepared baking pan. Pour a few teaspoons of olive oil into your hands and rub all over the chicken, making sure to gently push your fingers between the flesh and the skin covering the breast (note: this sentence helped me discover that it is near impossible to write about rubbing oil all over chicken breasts without sounding dirty). Sprinkle the top of the chicken liberally with the salt and pepper, as well as the chili flakes and parsley. Surround the chicken with the oil-coated vegetables with and cover tightly with aluminum foil.

Cook, covered for 30 minutes. Then uncover and cook for 15-18 minutes, or until skin is golden-brown and crispy.

Remove chicken from the oven and let rest for at least 5 minutes before carving. Serve hot.

Serves 2-3.