Onion Soup

Ingredients

To Cook

  • 3 lbs pounds yellow onions peeled, sliced, and cut into quarter-moons
  • 2 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 2 tsp kosher salt add a little to taste
  • black pepper generous – to taste
  • 10 cup beef broth low sodium
  • 2 tbsp balsamic vinegar
  • 3 tbsp cooking brandy optional

To serve

  • 6 pieces bagettes toasted
  • 1/3 cup  grated Gruyère cheese per bowl 1 1/3 to 2 cups total
  • Chopped shallot or fresh onion optional

Instructions

  • Place the onions in a five-quart or larger slow cooker. Stir in the butter, oil, salt, and a generous amount of pepper.
  • Cover and cook on the low setting overnight, until the onions are a dark golden-brown and soft, 12 hours or overnight.
  •  Stir in the broth and vinegar.
  • Cover and continue cooking on the low setting for six to eight hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if needed, and stir in the brandy if using.
  • Arrange a rack in the upper third of the oven and heat to 350°F. Ladle the soup and onions into oven-safe soup bowls and place the bowls on a rimmed baking sheet.
  • Top each bowl with a slice of toast and a generous quantity of shredded Gruyère cheese, about 1/3 cup per bowl.
  • Bake until the cheese is completely melted, 20 to 30 minutes.
  • Turn the oven to broil. Broil until the cheese is bubbling and browned, about two to three minutes. Remove from the oven and let cool for a few minutes. Serve with chopped fresh shallot or onion if desired

Stuffed Banana Peppers -OR- Zucchini

Ingredients

  • 6-8 ea banana peppers or zucchini slice in half, remove seeds
  • 16 oz ground turkey or chicken sausage
  • 8 oz cream cheese

Instructions

  • pre heat oven to 375
  • cook turkey or chicken sausage in a large skillet until no linger pink. transfer to mixing bowl and let cool slightly
  • add cream cheese and half of the cheddar to the sausage and stir to combine. place in fridge for 10 minutes to cool
  • once cooled, press into the peppers or zucchini. place on baking sheet
  • bake for 13 minutes
  • remove from oven, sprinkle remainder of cheddar and broil 2-3 minutes or until cheese begins to brown

Caramelized Sweet Potatoes with Quinoa and Greens

Ingredients

  • 4 each Large sweet potatoes or 8 small
  • 1/4 cup Olive oil
  • 1 each onion – medium to large or 2 smaller
  • 4 cloves Garlic 4 small to medium cloves
  • 1 inch fresh ginger grated
  • 3 cups leafy greens
  • 2 tbs mild Indian curry
  • 1 package Edamame (optional)
  • 1 1/2 cup Quinoa rinsed in cold water
  • 3 cups Chicken stock (or salted water) Chicken stock for best results
  • 3 tbs olive oil or butter for baking the potatoes
  • 1 each lemon to squeeze over dish

Instructions

  • Peel potatoes, slice to 1/4 inch
  • Toss potato slices with salt and olive oil
  • place on baking sheet that has been oiled well
  • cover with foil or another baking sheet
  • place in cold oven, turn on to 450 – the gradual heating up is good for flavor
  • bake for 30 min, until dark orange and soft
  • uncover, and bake for about 15 minutes, turning over a couple of times – until caramelized
  • While potatoes bake:
  • in medium pot heat up the 1/4 cup olive oil and sauté the onions
  • then add garlic, ginger and curry powder and sauté until sizzling and fragrant
  • add the greens and stir until wilted
  • add the Quinoa to the pot with the broth
  • simmer under lid for about 15 minutes
  • fluff with fork and add butter or olive oil if needed (optional)
  • put the Quinoa on a dish and cover with potatoes with a squeeze of lemon
  • optionally add the edamame

Kay’s Baked Beans

INGREDIENTS:

  • 1 can red kidney beans
  • Bigger can of baked beans 24 oz Bush’s regular
  • Lima bean-green small
  • Lima bean–yellow small can substitute other beans
  • 1/2 pound of bacon
  • One chopped purple onion

SAUCE:

  • 1 cup brown sugar
  • 1/2 cup white vinegar
  • 1 tsp. dry mustard

Instructions

  • Drain the beans except the baked beans.
  • Fry the bacon then sauté the onions.
  • Put the beans in a glass lasagna dish, sprayed with pam.
  • Add the bacon and onions and the sauce.
  • Bake 350 for one hour.
  • Covered for the first half hour then uncovered for the last 30 minutes.

Gina’s Cheesy Potato Casserole

Ingredients

  • 32 oz shredded potatoes Buy frozen – thaw first
  • 8 oz sour cream can use low fat
  • 1 stick butter melted
  • 1 can cream of chicken soup
  • 2 cups mild cheddar shredded
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups corn flakes (measured before crushing) crushed in blender if measured after crushing – 1 cup

Instructions

  • Preheat oven to 350 degrees
  • mix all ingredients except corn flakes
  • pour into greased aluminum pan – half tray
  • sprinkle the corn flakes on
  • bake at 350 for 50 to 60 minutes
  • can make ahead of time and bake that day

Cilantro Lime Rice

Ingredients

  • 1 cup rice
  • 1 tbsp butter
  • kosher salt to taste
  • 1 lime’s zest
  • 1 lime’s juice
  • 1/2 cup cilantro

Instructions

  • cook rice
  • add butter, salt, lime zest, lime juice, cilantro
  • serve

Brussel Sprouts – Balsamic and Cranberry

Ingredients

  • 1.5 lb Brussel Sprouts bag
  • 2 tbsp EV Olive Oil spritzed on
  • 1 tbsp Balsamic Vinegar to taste
  • 1/3 cup Cranberries liberal amount
  • 1/3 cup Pecans optional – finely chopped
  • Bacon optional – to taste
  • Salt optional – to taste
  • Pepper optional – to taste
  • 1/3 cup Parmesan Cheese optional – to taste
  • Butter optional – to taste

Instructions

  • Preheat oven 375
  • Toss trimmed and halved Brussels sprouts in olive oil and salt, and arrange them with their flat sides down on the pan so they can get tender on the inside and crispy on the outside.
  • While the Brussels sprouts are in the oven, soak the dried cranberries in a bowl of warm water so they get nice and plump
  • Toss the sprouts halfway through cooking, and when they’re almost done, sprinkle the pecans (optional) on top and return the pan to the oven. Now you’re roasting your sprouts and toasting your pecans at the same time!
  • Once the sprouts are out of the oven, transfer the sprouts and pecans to a serving platter. Drain the cranberries and sprinkle them on top. You’re almost done.
  • Drizzle good-quality balsamic vinegar on top, sprinkle with Parmesan or add a few little pats of butter (both optional, if you’re watching your dairy intake), and season with additional salt and pepper. Serve warm, or at room temperature. These sprouts are irresistible either way.

Brussel Sprouts – Bacon/Cranberry/Pecan

Ingredients

  • 12 oz brussel sprouts trimmed – yellow leaves removed
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 4 slices bacon cooked and chopped
  • 1 cup pecans
  • 1/2 cup dried cranberries

Instructions

  • Roast brussel sprouts
  • preheat oven to 400 degrees
  • slice Brussel sprouts in half
  • mix sprouts plus salt and olive oil in a bowl
  • put sprouts on tray, cut side down
  • roast in 400 degrees for 20 minutes, turn over in the middle
  • Bacon in oven
  • baking sheet with foil
  • one layer slices
  • bake at 400 degrees for about 20 minutes
  • drain bacon grease off to side
  • Pecans
  • parchment paper on baking pan
  • toast pecans for about 5 min at 350
  • Cranberries
  • put cranberries in a bowl
  • pour boiling water
  • stand about 10 minutes
  • drain
  • Assembly
  • toss everything in a big bowl
  • optional – add some more olive oil

Notes

If you would like to ADD SAUCE TO CREATE MORE FLAVOR, here are some easy options:

  1. Drizzle with a balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
  2. Drizzle with a very high-quality aged balsamic vinegar made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down. Just use it as is. And, you don’t need to use much.
  3. Or, use your favorite balsamic vinaigrette-based salad dressing.
  4. You can use white balsamic vinegar to brighten this dish!

Balsamic Roasted Brussel Sprouts

Ingredients

  • Qtr cup Olive Oil extra virgin
  • 3 tbsp Balsamic vinegar
  • 2 tbsp Honey
  • 1.25 tsp salt
  • 3 cloves garlic grated
  • black pepper to taste
  • 2 lb brussels sprouts, trimmed, halved, quartered if large

Instructions

  • Place a rimmed baking sheet on middle rack in oven; preheat oven to 425°. Stir together ¼ cup extra-virgin olive oil, 3 Tbsp. balsamic vinegar, 1 Tbsp. honey, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 3 large garlic cloves, finely grated, in a medium bowl; season with freshly cracked black pepper. Taste mixture and add more honey if needed. Add 2 lb. brussels sprouts, trimmed, halved, quartered if large, along with any loose leaves; toss to coat.
  • Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt.

Red Wine Reduction Steak Sauce

Ingredients

  • 3 tbsp butter
  • 1/2 each yellow onion chopped
  • 1/2 each red onion chopped
  • 2 large challots chopped
  • 2 tbsp garlic minced
  • 1 each plumb tomato (roma) chopped
  • 1 lb carrots chopped
  • 3/4 lb fresh mushrooms sliced
  • 14 oz beef broth
  • 1 1/4 cup merlot wine divided – for two steps

Instructions

  • heat the butter in a saucepan over medium-high heat
  • cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes
  • pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan
  • reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes
  • strain out and discard the vegetables from the sauce
  • return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat
  • simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20minutes