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Spanish Rice
I've been making Spanish Rice from the Joy of Cooking all this week. I've actually been putting peppers in it and I like them -- totally weird. For years, I've made this without peppers and without bacon using olive oil at the beginning to saute. I
French Onion Soup
5 sweet onions (about 4 lbs)
3 tbsp butter
1 tsp salt
2 tsp white wine
10 oz canned beef consume
10 oz chicken broth
10 oz apple cider
thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher sal
Sweet Potato Soup
2 ½ lbs sweet potatoes, peeled and cut into chunks 1 large onion, coarsely chopped 4 cups water 1 to 3 cups water ½ tsp salt 2 dashes ground cinnamon 2 dashes ground nutmeg Freshly ground black pepper ¼ cup black raisins
Baked Caramelized Onions
5 lbs yellow onions (about 5 to 6 lg onions) ¼ cup vegetable oil 1 tbsp salt
Preheat oven to 400°. Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried brown skin. Cut the onions into 1
Baked Stuffed Onions with Spinach Feta
2 lg sweet or Spanish onions (~ 1 ½ lbs total, peeled) 2 tsp olive oil 1 clove garlic, minced or chopped 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry 1 tsp fresh-squeezed lemon juice ¼ tsp freshly ground pepper
Roasted Balsamic Sweet Onions
2 lg sweet onions, peeled coarse salt and coarsely-ground pepper to taste 4 tsp butter balsamic vinegar
Preheat oven to 350°. Butter a baking dish just large enough to hold the onions. Slice of the top and the bottom parts of the onio
Roasted Balsamic Sweet Onions
2 lg sweet onions, peeled coarse salt and coarsely-ground pepper to taste 4 tsp butter balsamic vinegar
Preheat oven to 350°. Butter a baking dish just large enough to hold the onions. Slice of the top and the bottom parts of the onio
Creamy Au Gratin Potatoes
4 russet potatoes, sliced into ¼-in. slices
1 onion, sliced into rings
salt and pepper to taste
3 tbsp butter
3 tbsp all-purpose flour
½ tspsalt
2 cups milk
1 ½ cups shredded Cheddar cheese
Preheat oven to 400&d
Smashed Potatoes and Cabbage
2 lbs. potatoes, peeled and cubed
1 large onion, diced
1 small cabbage, cored and chopped into 1 inch pieces
1/2 C milk, warmed
4-6 T butter, softened
salt and pepper
In Dutch oven or large saucepan, place cut potatoes and cover with cold water
Country Cabbage Soup
1 t olive oil
3 potatoes, skin on, diced
4 cloves garlic, chopped
2 onions, halved and sliced
6 C chicken broth (OR 2 C broth, 2 C water)
2 carrots, peeled and sliced
1 t caraway seeds
4 C shredded green cabbage
salt and pepper to taste
pasl
Braised Cabbage with Garden Veggies
1 head of cabbage, washed and shredded
1 onion, chopped
1 medium pepper, chopped
1-2 carrots, peeled and sliced
2 cloves garlic, chopped
1/2 C oil (olive or canola)
1 C chicken broth (may also use water)
salt and pepper to taste
Using a large
San Marzano Tomato-Basil Sauce
1 (12 ounce) can whole peeled san marzano tomatoes (available at Italian specialty stores)
4 garlic cloves, thinly sliced
1 large yellow onion
1 tablespoon extra virgin olive oil
1 teaspoon marsala wine
Broccoli Salad, adapted from Southern Living
5 c. broccoli florets
1 c. thinly sliced carrot
1 c. shredded Cheddar cheese
1/2 c. mayonaisse
2-3 tbsp. sugar
1 1/2 tbsp. red wine vinegar
5 slices bacon, cooked and crumbled (optional)
Cook broccoli in boiling water to cover 1-2 minutes; d
Ratatouille – adapted from Laurel’s Kitchen
Ratatouille is “stew” or “soup” in French. This is wonderful summer stew, easily adaptable, and a great way to use lots of summer veggies. Serve it with crusty bread or over rice or pasta. It also freezes beautifully, for enjo
Pasta Fresca (Fresh Tomato Sauce) – from Moosewood Cooks at Home
4 c. chopped tomatoes
6-8 fresh basil leaves
1 large garlic clove, minced or pressed
1 tbsp. extra virgin olive oil
salt and freshly ground black pepper to taste
1 pound fusili, bow-tie, or penne pasta
Zucchini-Crusted Pizza – adapted from Moosewood Cookbook by Mollie Katzen
Ingredients:
Olive oil and white flour for the pan
2 c. packed grated, salted, drained zucchini/summer squash (about 2 large or 4 small)
1 tsp. salt
2 eggs, beaten
¾ - 1 c. whole spelt/wheat flour or sprouted flour
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Lentils and Rice with Fried Onions (Mujadarrah)
From Vegetarian Cooking for Everyone by Deborah Madison
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