Create the Easiest Pickled Red Onions

take your power bowls and salads to the next level

Cebollas Rojas Encurtidas.


One of my fondest memories growing up in Honduras was spending time cooking with my aunt. She cooked outside on a mud stove that she herself remuded and took care of every day. She always had a pot of beans on the stove and mounds of tortillas handmade everyday. All of her delicious food was garnished with one kind or another with encurtido. On my travels to the Caribbean I rediscovered this childhood favorite and vowed to figure out how to make it at home! I asked my mom to give me her recipe because in Texas we kept a Texas-sized jar of vegetable encurtido on the kitchen counter too! Sabroso! As I’ve played around with my mom’s recipe my favorite encurtido to make is an easy pickled red onion recipe.

The total time for this recipe from prep to table is 20 minutes to 1 hour depending how long you want to let it marinade before you use it.
I make small batches so I use either a half of a large red onion or a small red onion and that makes about 8 servings. Each serving is about 1/2 a table spoon.

Ingredients

1 medium sized glass jar or food storage container
1 small red onion (or a half of a large red onion)
1/2 cup red wine vinegar
1/4 tsp oregano
1/2 tsp coarse sea salt
1/4 tsp cumin
1/4 tsp ground black pepper + 6 or so whole kernels of peppers
1 bay leaf

Instructions

  1. Begin by gathering all the ingredients to your work space
  2. Thinly slice the red onion and put them aside
  3. take the glass jar and and mix together the remaining ingredients
  4. add the onions and stir well. If you are using a jar you can give it a little shake
  5. Listo! let it sit for at least 10 minutes before you use it.
  6. Now garnish any meal especially a breakfast with a sunny side up egg!

Notas

*Making this recipe should feel very comfortable and organic for you. Do not hesitate to add more of any of the ingredients to make it to your taste.
*Sometimes my slicing is not equal and uniform and that’s ok! The sharper your knife the better your slicing technique will be.
*When I don’t have oregano I substitute Herbs de Provence instead-you will love this herb blend!
*if you would like to submerge your onions completely you can add a bit more of vinegar or even olive oil.

Enjoy,

PIC Credit: Cameron Braun

Post also appeared in Eclecticshadesmagazine March/April 2019 Issue

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A Recipe to Make Today

Crispy Carnitas

Make this recipe and make your life deliciously simple.

These crispy carnitas will not only become your favorite meal but they will also make your life easier! You can make a double batch and they will help meal  planning for the week easy peasy. You’re  welcome!

Ingredients

Rub:

  • 1 table spoon of dried oregano
  • 2 tsp of ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground chipotle (optional)
  • 1 tsp salt
  • 1 table spoon of Olive Oil, Avocado oil, or ghee

Crockpot or Dutch oven of pork shoulder:

  • about 3 lbs of pork shoulder, butt, or tenderloin
  • 3-4 garlic cloves minced
  • 1 onion chopped
  • 2 bay leaves
  • about 5 peppercorns
  • Juice of one orange
  • juice of one lime

For Serving

1 table spoon of Olive Oil, Avocado oil, or ghee

  • cilantro 
  • lime wedges
  • salsa
  • avocados
  • tortillas*  
  • rice*
  • Cotija Cheese*
  • cauliflower rice
  • pickled red onion
  • a greens blend 

Instructions

  1. Begin by gathering all the ingredients to your work space and prepping the vegetables. Prepare the meat by cutting it into about 4 in cubes and pat dry with a paper towel and place in crock pot or dutch oven. 
  2. Combine rub ingredients  and rub all over the meat.

For Crockpot

  • Prepare the Vegetables.
  • With your hands add rub to the meat covering the cubes on all sides. Then top with the prepared vegetables and remaining ingredients . Make sure to include the juiced orange and lime rinds . Cover, cook on high for four-6 hours or on low for 6-8 hours. When done you will find the meat separates very easily with two forks and will be very tender.
  • Once Cooked remove the meat from the crock pot place it a bow allow the meat to rest about 10 minutes.  Remove bay leaves and rinds. Use two forks to pull the meat apart. Do not discard juices.

For Dutch Oven

  • Preheat the oven to 300 degrees and place the oven rack in lower middle position. 
  • Prepare the vegetables. 
  • Once you’ve added rub to the meat  top with prepared vegetables the remaining ingredients. Make sure to include the the juiced orange and lime rinds.  Cover and cook.
  • At 1 hour check the meat to ensure you have enough juices rendering if you find that its gotten dry you can add a 1/2 cup of broth. 
  • Cook for another hour to 2 hours until meat is tender and falls apart easily or internal temperature is at least 150 degrees.
  • Remove from oven and allow the meat to rest about 10 minutes in Dutch Oven, remove bay leaves and rinds. Use two forks to pull the meat apart. Do not discard juices.

To Serve

  • Heat a drizzle of olive oil ( or preferred oil) in a medium skillet. Without overcrowding the meat cover the surface of the skillet and add a little of the carnitas’ juice. Brown just until the juice has almost evaporated and then flip them and cook a bit more. Make sure to not let them get too dry.
  • You can store the remaining meat in an air tight container and repeat these browning instructions when ready to use the left overs.
  • Use any of the sides or toppings listed above to serve. Enjoy!

Notas

  • Whole 30 approved casava tortillas 
  • Omit rice and cheese if whole 30 

Enjoy,

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Chai Tea Alfajores

Chai Tea Dulce de Leche Shortbread

This shortbread brings with it nostalgic memories of travel to Spain, these alfajores are a great blend of sugar and spice. Chai tea has always been a favorite, and when paired with dulce de leche the buttery shortbread takes on new life. Enjoy making this shortbread and always make enough to share. In this time of quarantine living, these treats are the best for porch drop offs, they will make the giver and the receiver feel close and loved with each bite!

Ingredients for the shortbread

2 cups of all-purpose flour*
1/4 tsp of sea salt
1/2 cup of powdered sugar
2 tea bags of Spiced Chai Tea
1 cup of salted butter (2 butter sticks) at room temperature
1 tsp of pure vanilla extract
2 sheets of parchment paper
1 cookie cutter*

Ingredients for the the dulce de leche

1 can of sweetened condensed milk
1 16oz canning jar with lid
1 crockpot

Instructions for the dulce de leche*

  1. Begin by gathering all the ingredients to your work space
  2. Prepare the dulce de leche first. You will need to prepare it the night before or first thing in the morning.
  3. Pour the condensed milk into the glass jar, leave a little space in the top of the jar. Seal the jar and place it in the crockpot, fill the crockpot with water just below the rim of the jar. Cook the jar of condensed milk on low for at least 8 hours. The clear glass jar makes it easy to see how much the milk has caramelized.
  4. After 8 hours take the milk out of the crockpot and let it cool before using it. In the sealed jar the dulce de leche can last up to a week when refrigerated.

Instructions for the shortbread

  1. Begin by gathering all the ingredients to your work space. Pre-heat the oven to 350 degrees Fahrenheit.
  2. In a bowl combine the flour and salt.
  3. Cut the open the tea bags and add them to the flour and salt mixture. Whisk until well combined.
  4. In a mixer, cream the butter until you see little peaks (about 1 minute). Then add powdered sugar to the creamed butter and mix for about 2 minutes and then add the vanilla as you finish creaming the butter.
  5. Lower the mixer speed to stir and slowly mix in the flour until the dough is mixed well and turns crumbly.
  6. Put the dough between the two sheets of parchment paper and roll it out a bit thick. Put the flattened dough on a cookie sheet and place in the freezer for about 20 minutes.
  7. Take the dough out the freezer and cut out the shortbread, because the shortbread is a bit frozen when baked it will retain its shape better.
  8. Bake the shortbread for about 10-12 minutes. Let them cool on the cookie sheet to let them brown without getting over cooked.
  9. After your shortbread has cooled spread dulce de leche thickly on a piece and then adding another on top to create a sandwich or alfajores as known in Spain and Latin America.
  10. Sharing the alfajores with friends over tea or coffee makes them immensely satisfying.

Notas

*if pressed for time you can buy a jar of dulce de leche. I enjoy the one from Trader Joe’s .
*use your favorite cookie cutter, I prefer one with scalloped edges
*Gluten free all-purpose flour can be used but take care to cut the shortbread a bit thicker because they tend to break easier.

Hola! Hello.

Echo by Design

Daisy here, welcoming you and smiling with anticipation. I am grateful that you took the time to stop by. Here we are encountering each other because in unexpected ways our paths collided. Welcome to the table, it is set and you’re the guest of honor. Welcome to this little corner of the world that exists for encouragement, companionship and practical hospitality.

The artistry of the table is awe-inspiring yet simplifies life. It thrives on creating beauty and memories that encourage our souls to rest. Asking us to lean into slow and purposeful connections while ushering in mindful living. Gathering at the table will become a needed practice because there you will learn to savor food and delight in each other.

My journey to the table has been intricate, full of surprises, but super life-giving. Almost 10 years ago, I began documenting the start of new season of life but mainly my escapades in the kitchen and around the table. Already, it was evident that for me life happened with passion around those two spaces. Little did I know I was becoming a woman of the table. I was sending out a homing signal to the other people of the table and they got the message! Today, I am so glad you recognized that signal and it lead to our paths crossing.

A new season has begun in my life, one in which I am thrilled to claim a little corner here to create a beautiful space for you to come and belong. I will curate for you a little treasury of beauty through stories, recipes, and practical hospitality tips. But mostly I want to remind you to pay attention, be present, and still your heart with the truth that He delights over you. I am so glad you met me here, let’s link arms together in life.

In Dayton, OH I lead a team of women of the table. We host a monthly meals and we invite other women from around the city to join us for meaningful conversation, good food, and fed souls. I have discovered who I am becoming around those tables. I have been seen and heard because I created space for just that. So, as I embrace this graceful becoming I see that in all the little spaces of life I am becoming, albeit not always gracefully but always grace-filled.

It is for those same reasons that I step out to meet you here and encourage you friend, because the time invested in community is key in your becoming.

Tables are places of grace, sacred spaces of sustenance that infuse us with life, and make hospitality a practice in faith.

Daisy F. Dronen

Because community starts within your home I have created some conversation cards to encourage a richer time around the table with your family. A simple but very intentional way to be fully present right now. Find how you can join me monthly for tea here and get access to this download.