Armenian Eggplant Salad

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Ingredients:

• 4 green chili peppers Anaheim
• 2 red bell peppers
• 2 medium eggplants
• 3 -4 ripe tomatoes
• 1 purple onion chopped finely
• 2 garlic cloves pressed
• 1 bunch parsley chopped finely
• 1/2 teaspoon paprika
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and black pepper to taste

Steps:

• Roast all the peppers and eggplant under broiler turning so all sides are roasted evenly
• When the skins are charred remove from broiler and allow to cool
• Placing them in a paper bag allows them to steam so the skins may be easily removed
• Peel seed and dice the peppers and place in a salad bowl
• Peel and dice the eggplant and add to bowl
• Add the tomatoes onion garlic parsley and seasonings
• Toss all ingredients well cover the bowl and place in the refrigerator to chill
• This salad can be made 24 hours in advance and will taste even better when the flavors are allowed to blend

Asian Plum Sauce

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Ingredients:

• 4 garlic cloves minced fine
• 1/2 ounce fresh ginger minced
• 1 small onion minced
• 1 cup brown sugar
• 2 cups water
• 1/8 cup teriyaki sauce
• 1 teaspoon sesame oil
• 1/8 cup soy sauce
• 1/2 teaspoon crushed dried chili
• 3 lbs plums pitted chopped
• 1 lemon juice of fresh
• 1 tablespoon cornstarch
• 1 tablespoon water

Steps:

• Place first 11 ingredients into pot
• Bring to a boil then simmer 30 minutes
• Mix water and cornstarch
• Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while
• Simmer till thickened
• Pour into sterilized jars size you like and put into a water bath for 10 minutes
• Remove jars from water bath cool and store in a cool dark place

Avocado, Tomato amp; Feta Cheese Appetizer

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Ingredients:

• 2 avocados chopped
• 4 roma tomatoes chopped
• 1 small red onion chopped
• 1 bunch cilantro trimmed and chopped
• 4 ounces feta cheese crumbled
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt

Steps:

• Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers

Braised Wild Leeks

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Ingredients:

• 20 wild leeks
• 3 tablespoons butter
• 1 tablespoon maple syrup

Steps:

• Trim the leeks like you would a green onion retaining the bulb and the leaves
• Rinse thoroughly to wash away any trapped dirt and chop the leaves coarsely
• Pour just enough water in a 10 inch pan to cover the base
• Add the leeks butter and maple syrup to the water and bring to a boil
• Cover with a tight fitting lid and steam until all the water evaporates
• Remove the lid from the pan and saut for a few more minutes until the leeks are tender
• When ready to serve the leaves will lookand taste like cooked spinach

Broiled Winter Squash, Carrots and Onions

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Ingredients:

• 1 medium butternut squash
• 3 large carrots
• 2 large white onions
• 3 tablespoons olive oil
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon curry powder

Steps:

• Preheat your broiler and set the oven rack to the highest level so that your veggies are 2-3 inches from the heating element
• Peel
• deseed
• and cut butternut squash I prefer to cut it into about 1/3 matchstick
• but dicing works well also
• Peel onions
• cut in half and then into 1/4-1/3 strips
• Scrub carrots and cut into large matchsticks or 1/4 coins
• Put the veggies into a large bowl
• drizzle with olive oil and toss to coat Sprinkle with all spices and toss again to even distribute spices
• Spread veggies in a single layer on a large jelly roll pan You may have to do more than one batch
• Broil veggies for 4-5 minutes
• or until the first side gets medium brown Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender Repeat with any remaining veggies Serve as soon as possible
• though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture

Caramelized Onion Pesto Pie

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Ingredients:

• 3 lbs sweet onions thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 pie shell I've also used a Boboli Crust puff pastry and phyllo dough with good results
• 1/2 cup prepared pesto sauce
• 1/4 cup Dijon mustard

Steps:

• Cook the sliced onion in the olive oil in a large skillet over medium heat stirring occasionally until the onions are soft
• Add the sugar and salt and continue cooking and stirring until onions are golden and caramelized about 35 minutes
• Spread mustard on the crust of your choice
• Spread pesto over the mustard
• Spoon the onions into the crust and smooth to make an even layer
• Bake at 350 degrees for 20 minutes or until crust is light brown and cooked
• Time and temperature might vary depending on what type of crust you choose

Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust

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Ingredients:

• 1 cup packed coarsely grated monterey jack cheese about 4 ounces
• 3 large unpeeled russet potatoes scrubbed each about 16 ounces
• 2 tablespoons butter melted
• 2 tablespoons chopped fresh cilantro
• 1 green onion finely chopped
• 1 serrano chili seeded minced
• 1 tablespoon sesame seeds
• coarse kosher salt
• 2 garlic cloves coarsely chopped
• 2 teaspoons chopped peeled fresh ginger
• 2 teaspoons sweet paprika or 2 teaspoons hot paprika
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup plain whole-milk Greek yogurt A thick yogurt sold at Whole Foods Market or Trader Joes or at Greek markets
• 4 teaspoons vegetable oil
• 2 teaspoons fresh lemon juice
• 1/2 cup sesame seeds about 26 ounces

Steps:

• POTATOES amp; STUFFING
• Position rack in center of oven and preheat to 400F
• Place potatoes directly on oven rack and bake until tender when pierced with fork about 1 hour 15 minutes
• Transfer to platter and let stand until cool enough to handle Can be made 1 day ahead; Cover and chill
• Cut potatoes horizontally in half
• Using spoon scoop out pulp leaving 1/3-inch-thick shell
• Transfer potato pulp to medium bowl and mash; mix in cheese melted butter cilantro green onion chile and sesame seeds
• Season potato mixture generously with salt and pepper; divide among potato shellsCan be made 6 hours ahead
• Cover and chill
• YOGURT-SPICE PASTE
• Combine first 6 ingredients in processor
• Using on/off turns blend until mixture is finely chopped
• Add yogurt oil and lemon juice and process until smooth puree forms
• Transfer to small bowl
• Season to taste with salt and pepperCan be made 6 hours ahead
• Cover and refrigerate
• Remove top rack from grill
• Place disposable aluminum baking pan in center of bottom rack if using 2-burner gas grill place pan on 1 side of burner
• Add enough water to pan to reach depth of 1 inch
• Prepare barbecue medium heat
• If using charcoal grill light briquettes in chimney and pour half onto rack on each side of disposable pan
• If using 3-burner gas grill light burners on left and right leaving center burner off
• If using 2-burner gas grill light burner on side opposite disposable pan
• Return top rack to grill
• Place sheet of foil on grill rack above unlit burner; brush with vegetable oil
• Place sesame seeds on small plate
• Place half of yogurt-spice paste in shallow bowl and reserve
• Spread remaining yogurt-spice paste over top of potato filling in each potato half
• Sprinkle with half of sesame seeds
• Dip bottom of each potato half into reserved spice paste then dip into remaining sesame seeds
• Place potatoes atop foil on grill rack above disposable pan
• Cover barbecue and grill until potatoes are heated through and bubbling in center 25 to 30 minutes
• Transfer potatoes to platter and serve

Chestnut Mushroom Pate

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Ingredients:

• 60 g unsalted butter
• 1 onion chopped
• 4 garlic cloves finely chopped
• 500 g chestnut mushrooms
• 1 teaspoon dried thyme
• 100 g cream cheese
• 100 ml fromage frais
• 1 cup slivered almonds reserve a handful for garnish
• 1 cup walnuts chopped

Steps:

• Chop the chestnut mushrooms
• melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
• and saut for 8 minutes or until the mushrooms are cooked
• Reserving the juices in case you need to add a little moisture in step three
• drain the onion/garlic/mushroom mixture
• and blend it with the cream cheese and fromage frais
• Reserving some slivered almonds for garnish
• process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
• if you prefer a finer
• smoother pat
• add the onion/garlic/mushroom to the food processor and process OR
• for a more varied texture
• process some of the onion/garlic/mushroom mixture with the nuts
• then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
• add a little of the juice reserved in step two
• Chill the pat for 2 hours
• then scatter the reserved slivered almonds on top and serve the pat with crusty bread
• pita bread
• crackers or vegetable sticks This pat is best eaten within 2 days
• Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
• use flat field mushrooms which are always great
• but may need a little more cooking

Creole Tomato Salad

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Ingredients:

• 3 ripe tomatoes cut into 1/4-inch thick slices about 2 lbs
• 1 vidalia onions or 1 other sweet onion thinly sliced and separated into rings
• 1/4 teaspoon salt
• 1 tablespoon of fresh mint thinly sliced
• 2 teaspoons fresh chives chopped
• 4 teaspoons olive oil
• 4 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fresh garlic minced

Steps:

• To prepare salad alternate tomato and onion slices on a platter Sprinkle with salt Top with mint and chives
• To prepare vinaigrette combine oil vinegar mustard and garlic in a jar Cover tightly; shake vigorously
• Drizzle vinaigrette over salad and serve it at room temperature

Cucumbers in Dill Cream

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Ingredients:

• 1 1/2 cups sour cream
• 1/3 cup chopped fresh dill
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• 4 dashes hot red pepper sauce or to taste
• 2 cups thinly sliced white onions 3 medium
• 1 lb seedless cucumber thinly sliced with peel 4 cups

Steps:

• Mix sour cream all but 1 T of the dill the vinegar salt and red pepper sauce in small mixing bowl
• Make 3 or 4 layers of onion cucumber and sour cream mixture in that order in a 2-quart serving bowl Refrigerate covered 1-2 hours spooning juice from bottom of bowl over top several times
• Sprinkle remaining 1 T dill over top and serve cold

Debbie's Spinach or Broccoli Quiche

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Ingredients:

• 1 pie crust
• 1 10 ounce package frozen broccoli defrosted or 1 10 ounce package spinach defrosted
• 1 onion chopped
• 1/2 cup milk
• 3 -4 tablespoons onion soup mix which equals approximately 3/4 of a packet

Steps:

• Preheat oven to 350 degrees
• Bake pie crust 5-10 minutes optional
• Saute the onions and vegetables
• Mix everything together and pour into pie crust
• Bake at 350 degrees for about 40 minutes or until done

Fermented Giardiniera

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Ingredients:

• 2 cups thinly sliced carrots
• 2 cups thinly sliced red bell peppers
• 1 1/2 cups thinly slice onions
• 2 cups thinly sliced celery
• 4 cups cauliflower florets
• 2 cups thinly sliced green tomatoes
• 2 thinly sliced red jalapenos keep seed for more heat
• 3 long green chili pepperoncini peppers
• 3 -5 garlic cloves peeled and sliced super thin
• fresh thyme sprig
• 2 bay leaves
• 3 tablespoons unrefined salt
• 6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow

Steps:

• Prepare brine by dissolving the salt in water
• Mix all the ingredients except the brine in a large bowl
• Add them to the Fermenting Vessel of choice check description above packing them down as you go
• Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
• Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
• Be sure to secure towels with a very tight rubber band or the ring from the canning jars
• Place the jar out of direct light
• Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
• If to your taste transfer the jars to the refrigerator
• Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
• This doesnt need to be done in my home because we help ourselves to it daily

Genies' Magic Salsa

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Ingredients:

• 4 tomatillos
• 2 teaspoons brown sugar
• 2 roma tomatoes diced
• 1 medium avocado diced
• 1 small red onion diced
• 2 fresh garlic cloves finely minced
• 3 tablespoons fresh cilantro finely chopped
• 1/8 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon lime juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 jalapeno pepper
• 1 serrano pepper
• 1 yellow chili pepper

Steps:

• Remove husks from tomatillos and rinse well Cut in half and broil
• cut side down
• close to elements
• until about half of the skin of each is blackened
• Remove as much of the skin as will peel off
• paper-like
• without taking the flesh with it Some skin in the salsa is ok
• but skin adds a bitter flavor
• Place the roasted tomatillos in a blender and pulse until mostly but not completely liquified Pour into a small mixing bowl
• leaving a little in the blender Add brown sugar to taste
• just enough to cut any residual bitterness in the tomatillo mixture
• Dice the tomatoes and red onion Peel the avocado
• remove any dark spots
• and dice -- do not squash
• this isnt guacamole
• Finely mince the garlic
• and chop the celantro Add the prepared ingredients
• plus cumin
• salt
• and lime juice
• to the tomatillo mixture and gently fold together
• Chill this mixture while you make the dressing
• Dressing Slice the three peppers in half lengthwise
• removing white core
• seeds
• and stem Broil as you did the tomatillos but do not remove the skin Place the roasted peppers in the blender with oil
• vinegar
• and any tomatillo left there Pulse to break up the peppers
• then run on medium speed until the mixture is almost smooth This is the flavor kick of the salsa
• to be added to your taste Start with half
• gently stir in
• sample
• and add more as you like It wont be extremely hot even with all of the dressing

German Onion Pie

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Ingredients:

• 1 cup butter I would try using less
• 2 lbs onions finely chopped
• salt
• fresh ground pepper
• 1/2-1 teaspoon caraway seed
• 3 eggs
• 1 cup sour cream
• one 9 in unbaked pastry shell

Steps:

• Melt butter Cook onions very slowly in butter over very low heat stirring frequently Cook until they turn clear yellow about 1 hour
• Add salt pepper and caraway to taste Let cool
• Preheat oven to 400F
• Thoroughly beat eggs and yolks into the sour cream Mix with the cooled onions
• Pour into pie shell Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes until golden brown
• Mrs G used to add about 1/4 teaspoon baking powder to the pie shell dough She did not use yeast which some German onion pie recipes use
• These are the changes that I made from the original recipe that I found in a book the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs G used 3 whole eggs
• The written recipe calls for 1 cup butter; I am guessing that it may not need that much

Greek-Style Chickpea Salad

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Ingredients:

• 2 15 1/2 ounce cans chickpeas drained and rinsed
• 1/2 small red onion minced
• 3/4 cup cucumber peeled and chopped about 1/2 large cucumber
• 1/4 cup fresh mint leaves minced
• 2 ounces feta cheese crumbled about 1/2 cup
• 1 tablespoon fresh parsley minced
• 3 tablespoons lemon juice
• 2 tablespoons kalamata olives pitted and minced
• 1 tablespoon Dijon mustard use any variation
• 1 tablespoon olive oil
• 1 garlic clove minced
• salt and pepper to taste

Steps:

• In a large bowl toss together chickpeas onion cucumber mint feta and parsley
• In a small bowl whisk together lemon juice olives mustard oil and garlic
• Pour dressing into the large bowl with chickpeas and vegetables until combined
• Season with salt and pepper to taste

Green Olive Sauce With Pasta, Fish or Omelet

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Ingredients:

• 3 large garlic cloves minced
• 1 large yellow onion very finely chopped
• 1 tablespoon extra-virgin olive oil
• scant 3/4 cup vegetable broth
• 1/3 cup heavy cream
• 1 2/3 cups green olives pitted and finely chopped I used the kind with pimentos
• fresh lemon juice

Steps:

• In a large skillet over medium high heat saute the garlic and onion in the 1 tablespoon of the olive oil until softened a few minutes
• Add the both and cream and bring to a simmer
• Remove from heat add the olives and let cool for a couple minutes Taste and add a bit of fresh lemon juice if you like as well as black pepper and/or red pepper flakes
• You can keep this as is or for a more sauce like consistency feel free to blend/puree

Jerk Seasoning

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Ingredients:

• 2 teaspoons whole allspice
• 2 teaspoons whole black peppercorns
• 2 tablespoons onions dried minced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 2 teaspoons thyme dried

Steps:

• Put allspice and peppercorns in spice grinder
• Grind very coarsely 1 to 2 1-second pulses
• Add all other ingredients and pulse until you have a coarse powder

Layered Eggplant and Polenta Casserole

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Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 yellow onion cut into 1/4-inch slices
• 4 garlic cloves minced
• 2 lbs fresh tomatoes or 2 lbs canned plum tomatoes peeled and chopped with 1/4 teaspoon coarse salt
• 1/2 cup sliced mushrooms use button or cremini
• 1 tablespoon balsamic vinegar
• 1 tablespoon italian seasoning
• 3/4 cup loosely packed basil leaves roughly chopped
• fresh ground pepper
• crushed red pepper flakes
• 1 1/4 lbs medium eggplants sliced into 1/4-inch rounds
• 16 ounces log precooked polenta sliced into 1/4-inch rounds

Steps:

• Preheat oven to 400F degrees with rack in upper third
• In a medium saucepan heat 1 tablespoon oil over medium heat; add the onion garlic and mushrooms cook stirring until soft and lightly golden about 8 minutes
• Add tomatoes and salt and cook stirring occasionally until sauce has thickened about 30 minutes
• Stir in vinegar oregano basil amp; Italian seasoning; season with pepper
• Remove sauce from heat
• Meanwhile heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil
• Working in batches lay slices in skillet in a single layer; cook until browned and they begin to soften 2 to 3 minutes per side
• Transfer to a plate
• Spoon about a cup tomato sauce into a 9-inch square baking dish spreading to coat evenly; arrange eggplant slices snugly in a single layer
• Spoon about 1 cup tomato sauce over eggplant and arrange polenta rounds in slightly overlapping slices on top
• Repeat with sauce and another layer of eggplant
• Finish by dotting with remaining tomato sauce
• Cover with foil; bake until bubbling and juicy about 30 minutes
• Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender about 15 minutes more
• Remove from oven; let cool slightly and serve

Lubya Bi-Zayt Lebanese Green Beans

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Ingredients:

• 1/2 cup finely chopped onion
• 3 heads garlic peeled
• 1 kg green beans string and snip off the ends snip each bean into two
• 1 kg peeled chopped tomato
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 1/2 teaspoon salt as desired
• 1 dash ground allspice
• 1 dash sugar
• 1 fresh chili pepper optional green or red
• 1/2 cup water

Steps:

• Fry onion and garlic cloves in oil over high heat stir for 5 minutes
• Add beans cook for 10 minutes stir occasionally
• Add tomato salt sugar chile allspice and water Cover Bring to a boil then reduce heat to low and cook for 35 minutes or till tender
• Remove chile before serving

Old Fashioned Scottish Apple and Ginger Chutney

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Ingredients:

• 1 lb onion weight is for onions when peeled and finely chopped
• 2 lbs cooking apples weight is for apples when peeled cored and roughly chopped
• 4 ounces sultanas
• 1 ounce fresh gingerroot grated
• 1 teaspoon dried ginger powder
• 2 teaspoons mixed spice
• 1 lb soft brown sugar
• 1/2 pint malt vinegar
• 1/2 pint cider apple cider vinegar
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil
• Stir the chutney regularly and make sure it does not catch and burn on the base of the preserving pan
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved
• A trick to check if it is cooked is to draw your wooden spoon across the chutney
• if the space that is left fills up with liquid
• the chutney is not ready yet
• Spoon the hot chutney into hot and sterile jars and seal immediately
• Makes about 4 lbs chutney
• Store in a dark and cool place and leave to mature for at least 2 weeks
• Will keep in ideal storage conditions for up to 2 years

Onions and Thyme

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Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 4 large onions sliced
• 250 ml dry white wine
• 1 tablespoon honey
• 4 sprigs thyme

Steps:

• Place butter and oil in large frypan over medium heat
• When butter has melted add onions and cook stirring occasionally for 4-5 minutes until onions have softened but not coloured
• Add wine honey and thyme and stir to combine
• Cook for 20 minutes stirring occasionally until onions are soft and tender
• Season to taste with salt and pepper

Pin's Cheese Crisp

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Ingredients:

• 1 large flour tortilla
• 1/2 cup shredded cheese your preference
• 2 green chilies skin removed torn in strips
• 1 large tomatoes thinly sliced and quartered
• 1/2 cup chopped white onion

Steps:

• Heat oven to 400 degrees
• toast tortilla until lighty browned
• remove from oven
• while its still hot add toppings beginning with shredded cheese
• add green chilie strips
• add tomato slices
• sprinkle onion all over
• return the tortilla to oven and bake til cheese has melted
• remove and cut in serving size portions
• I cut it with a pizza cutter
• serve with a side of salsa if desired
• enjoy

Porte Maillot Sauce

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Ingredients:

• 1/2 cup carrot peeled and shredded
• 1/4 cup onion peeled and cut into fine shreds
• 1/2 garlic clove minced
• 1/4 cup celery cut into fine shreds
• 1/2 cup cauliflower cut into fine shreds
• 2 leaves lettuce shredded best with a good leaf lettuce
• 1/4 cup butter no substitutions
• 1/2 cup cooked dried lima beans sub canned lima beans or butterbeans rinsed and drained if you wish
• 1/2-3/4 cup dry white wine
• salt and pepper to taste take caution not to oversalt if serving with ham the meat will be salty enough to add piquancy to t

Steps:

• Melt the butter in saucepan
• Add minced and shredded vegetables; simmer but do not brown
• When cooked add lima beans and wine
• Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham

Potatoes and Onions and Cheese, Oh My

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Ingredients:

• 2 tablespoons butter
• 4 -6 potatoes depending on size
• 2 onions
• 2 cups whole mushrooms
• 2 tomatoes sliced
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons flour
• 200 g cheddar cheese grated
• 400 ml milk
• 50 g cheddar cheese grated See a href=https//wwwgeniuskitchencom/recipe/peters-cheese-sauce-207024Peter's Cheese Sauce/a for preparation of sauce

Steps:

• Preheat oven to 200C/400F
• Generously butter the inside of a 9X13 baking dish and set aside
• Peel the potatoes and thinly slice along with the onions and mushrooms using a food processor or mandoline
• Layer half the potatoes into the bottom of the baking dish then half of the onions followed by half the mushrooms Season with salt and pepper Repeat layers with remaining veggies and season with salt and pepper
• Pour cheese sauce over potatoes and cover with aluminum foil
• Bake for 1 1/4 hours Remove from oven and take foil off Put a single layer of sliced tomatoes on top if using Sprinkle with remaining 50g cheese and return to oven for 15 minutes turning on broiler/grill for the last 3-5 minutes to brown cheese
• Allow to sit 10 minutes before serving

Red Onion Marmalade

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Ingredients:

• 6 red onions
• 2 teaspoons olive oil
• 1 teaspoon butter
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar

Steps:

• have frypan on lowest heat
• add olive oil and butter
• dont stir
• all onions in at once nicely
• after 10 minutes pour over the balsmic vinegar and brown sugar
• dont stir you can shake
• after 5-10 minutes
• get tongs
• turn everything over
• can put lid on
• leave about 45 minutes-1 hour
• cool
• then transfer to bowl
• serve or keeps well in the fridge

Roasted Sweet Onions Julia Child

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Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

Roasted Tomato Black amp; Tan Soup

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Ingredients:

• 10 tomatoes roasted and charred
• 2 white onions roasted and charred
• 2 carrots roasted and charred
• 2 bay leaves
• 1 quart heavy cream
• 1/4 gallon water
• 2 teaspoons salt to taste
• 2 teaspoons pepper to taste
• 1/4 lb flour
• 1/4 lb butter
• 1/4 cup brown sugar
• 12 ounces dark beer see directions for brand recommendations
• 12 ounces beer light but NOT lite see directions for brand recommendations

Steps:

• Preheat oven to 400 degrees F
• Season the vegetables
• Slice the bottom root off the onions Slice the stem end off the tomatoes and score the top cut an X so the tomato can expand
• Place on a roasting pan and roast until dark 35-40 minutes
• For a darker
• more flavorful soup
• let the vegetables begin to char
• Make a white roux melt the butter in a sautee pan on medium heat
• then add the flour
• mix and stir
• until the flour cooks but retains a light color about 5-7 minutes
• NOTE You may not need to use all the roux You can freeze it for use some other time
• In a large stock pot should be able to hold more than 15 gallons mix the heavy cream
• water
• brown sugar
• and beer Bring to simmer -- DO NOT allow the liquid to boil
• Add vegetables
• Puree the mix
• preferably with an immersion blender in the stock pot If you need to use a stand blender
• put in small batches no more than 1/3-1/2 the volume of the blender container
• so you dont send hot liquid all around and burn yourself
• Choose the consistency youd like for a puree
• leave as is; for a bisque
• strain through cheesecloth or use a chinois metal strainer
• With the soup back in the stockpot under heat
• add the roux gradually and stir
• watching for the soup to thicken
• Season with salt and pepper to taste
• Serve and enjoy
• Recommendations for beer DARK -- Guinness is preferred
• for authenticity and flavor
• but any really dark beer will do LIGHT -- Harp will give you authenticity
• but is expensive and sometimes hard to get; Yuengling Lager or Sam Adams Lager are good domestic alternatives

Sassy Beans

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Ingredients:

• 1 48 ounce jar randall pinto beans drained and rinsed
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 1 cup chopped onion
• 3 cloves garlic minced
• 1 8 ounce can tomato sauce
• 1/2 cup salsa
• 1/4 cup honey
• 3 drops liquid smoke
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt

Steps:

• Pour the beans into a mixing bowl
• Heat the oil in a skillet and lightly saute the onions and garlic about 2 minutes
• Remember to stir
• Add the beans
• Stir in remaining ingredients
• Pour into a 15 quart shallow casserole
• Bake in a preheated 350 degree Fahrenheit oven for one hour

Soybean Succotash With Sesame Ginger Vinaigrette

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Ingredients:

• 12 ounces frozen whole kernel corn
• 12 ounces frozen edamame shelled soybeans
• 1 medium red bell pepper chopped
• 1/2 cup red onion chopped
• 4 -5 green onions thinly sliced
• kosher salt to taste
• 1/4 cup olive oil
• 1/2 teaspoon toasted sesame oil
• 2 tablespoons honey
• 1/4 cup balsamic vinegar
• 2 tablespoons sesame seeds
• 1 -2 tablespoon fresh ginger grated
• 1 -2 garlic clove pressed
• 1/4 teaspoon red pepper flakes

Steps:

• Steam the corn and edamame as directed on package
• Place under cool water and rinse to cool; drain well
• Mix the corn and edamame with chopped vegetables and sprinkling of salt
• Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend
• Serve chilled

Spinach and Pear Summer Salad

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Ingredients:

• 1 punch fresh spinach leaves
• 2 ripe Anjou pears
• 5 table spoons pine nuts
• 4 ounces feta cheese crumbled
• 1 red onion thinly sliced
• 2 lemons juice of fresh
• balsamic vinaigrette to serve

Steps:

• Gently wash spinach leaved under cold water
• Drain spinach leaves
• Cut pear in half and remove core and seeds
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown
• Peel and very thinly slice onions
• Crumble feta cheese
• In a large bowl place torn spinach leaves
• Arrange thin pear slices and onion ontop of the spinach
• Gently crumble feta cheese over spinach pears and onion rings
• Finally toss pine nuts over the entire salad
• Serve with a good quality balsamic vinaigrette
• Delicious with fresh fish or simply as an entree

Splenda/Sucralose Sweet Pickle Relish

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Ingredients:

• 4 cups cucumbers chopped
• 3 cups onions chopped
• 2 cups bell peppers any combination of green yellow orange and or or red chopped
• 1/4 cup kosher salt
• 1 3/4 cups Splenda sugar substitute granulated
• 1 cup cider vinegar
• 2 tablespoons pickling spices

Steps:

• Finely dice unpeeled cucumbers
• pared peppers and pared onions and place all in large bowl
• Sprinkle the salt over the vegetables
• Cover with cold water and let stand for 2 hours
• Drain vegetables well
• In a large pot
• combine Splenda
• vinegar and pickling spices
• Bring to a boil
• Add vegetables to the pot
• and adding
• if necessary
• just enough water to cover vegetables
• Bring back to a boil and simmer for 10 minutes
• Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4 to 1/2 head space
• Process in a hot water bath

Tempeh Paprikash

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Ingredients:

• 4 cups vegetable broth
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 cup apple cider
• 1 tablespoon smoked Hungarian paprika or 1 tablespoon regular paprika
• 2 teaspoons salt
• 1 tablespoon caraway seed
• 1 teaspoon dried thyme
• 1 teaspoon fresh ground pepper
• 6 garlic cloves minced
• 2 8 ounce packages tempeh diced into 1-inch pieces
• 3 large Spanish onions thinly sliced about 6 cups
• 1 1/2 teaspoons hot Hungarian paprika
• 6 ounces tomato paste
• 2 tablespoons cornstarch dissolved in
• 4 tablespoons cold water

Steps:

• Preheat oven to 400F
• In large saucepan bring vegetable broth to a simmer Turn off heat; cover to keep warm
• In medium bowl combine oil vinegar cider 1 tablespoon paprika salt 1 1/2 teaspoons caraway seeds 1/4 teaspoon thyme 1/2 teaspoon pepper and 1 tablespoon garlic Add diced tempeh and toss to coat
• In large shallow baking dish place tempeh with liquid in single layer Bake uncovered until all liquid has been absorbed about 25 minutes Check often making sure cooking liquid does not burn
• Meanwhile in large Dutch oven combine onions 1 1/2 teaspoons hot paprika caraway thyme and pepper and 1/4 cup hot broth Cover and cook over medium heat until onions are softened about 10 minutes Add tomato paste and stir well Reduce heat to low and cook covered 10 minutes
• In small bowl dissolve cornstarch completely in cold water and add to hot broth Stir with whisk increase heat slightly and return mixture to a simmer Cook whisking until broth thickens about 2 minutes
• Add broth to pan with onions and stir until mixture is well blended Remove tempeh from oven and add to pan along with remaining cooking liquid; stir well
• Cover pan and bake stirring occasionally 45 minutes Serve hot

Threadgill's French Quarter Pasta Salad

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Ingredients:

• 1 cup black olives sliced
• 1/2 cup green olives sliced
• 1/4 cup green chili diced
• 1 red onion sliced
• 1/2 cup celery finely diced
• 1/2 cup cauliflower diced
• 1 teaspoon capers
• 1 green bell pepper sliced
• 1/2 carrot finely diced
• 1/2 cup broccoli diced
• 1/2 cup mushroom thinly sliced
• 4 lbs spiral shaped pasta uncookedfresh or frozen dry would work also
• 2 teaspoons parsley minced
• 1 teaspoon garlic minced
• 2 tablespoons red wine vinegar
• 1 teaspoon basil leaves sliced
• 1/4 cup olive oil
• 1 teaspoon leaf oregano
• 1 teaspoon tarragon leaf
• 1 teaspoon black pepper
• 1/2 cup vinaigrette dressing your favorite

Steps:

• Mix all salad ingredients EXCEPT pasta
• Mix salad dressing and pour over vegetables
• Let stand for 12 hours in refrigerator stirring occasionally
• Cook and chill pasta
• Add pasta to the vegetables
• Serve as a salad or as a base for entree salads

Tortilla De Patatas -- Potato Omelet Spain

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Ingredients:

• 1/4 cup extra virgin olive oil
• 3 cups new potatoes diced
• 1/4 cup onion finely chopped
• 4 eggs beaten
• 1 dash salt to taste
• 1 dash pepper to taste

Steps:

• In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
• Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
• Pour excess oil into a small bowl amp; set aside
• Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
• WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
• Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
• Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
• Serve warm or at room temperature amp; enjoy

Ultimate Browned Vegetable Stock

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Ingredients:

• 3 onions unpeeled quartered
• 3 large carrots unpeeled halved stem ends removed
• 8 celery ribs with leaves each broken in half
• 3 beets quartered
• 2 heads garlic whole heads papery skin left on cut in half across the middle to expose each garlic clove
• 3 tablespoons vegetable oil use a mild flavored one
• 1/4 cup tamari soy sauce low sodium or 1/4 cup shoyu soy sauce low sodium
• 7 cups room temperature water preferably spring divided
• 1 -3 cup shiitake mushroom stems see description above
• 2 bay leaves
• 2 sprigs fresh parsley
• 1 teaspoon peppercorn

Steps:

• Preheat the oven to 350F Spray and 11 X 13-inch backing pan with cooking spray
• Place the onions carrots celery beets and garlic in the pan Drizzle with the oil and toss to coat the vegetables Pour over the soy sauce and bake until the vegetables are deeply browned almost burnt-looking about 1 hour
• Transfer the vegetables to a large heavy soup pot Add 5 cups of the water and the remaining ingredients
• Pour the remaining 2 cups of water into the baking pan and using the blade since of a spatula scrape up all those wonderful browned caramelized bits on the bottom Add this to the soup pot
• Bring the water to a boil and then turn down the heat and simmer partially covered 30 minutes Cool slightly and strain

Warm Salad of Potatoes, Sweet Red Onions and Oregano

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Ingredients:

• 8 medium potatoes
• 2 small sweet red onions sliced very thinly
• 2 tablespoons green olives pitted and quartered lengthways
• 1/2 tablespoon dried oregano
• 8 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• salt

Steps:

• Cook the potatoes in their skins until tender Drain and remove the skins immediately
• Quarter them lengthways and place in a large bowl together with the sliced onions and green olives
• Add the oregano olive oil vinegar and salt Mix well and serve immediately

Zingy Vegetable Curry

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Ingredients:

• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 3 tablespoons sunflower oil
• 1 teaspoon whole mustard seeds
• 2 teaspoons cumin seeds
• 1 onion chopped
• 1 garlic clove chopped
• 1 inch ginger peeled and chopped
• 2 green chilies chopped seeds optional
• 1 small butternut squash peeled and cubed
• 1 aubergine cubed
• 1/2 head cauliflower broken into florets
• 2 tomatoes chopped

Steps:

• Mix coriander and turmeric with 2 tbsp water
• Heat oil and add mustard and cumin seeds fry until mustard seeds begin to pop Add onion and cook until soft Add chillies garlic and ginger and cook for 30 seconds more
• stir in the coriander mix and add the squash and aubergine Reduce heat to low and stir for 1 minute
• Add 400ml cold water cover and simmer for 15 minutes
• Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes
• Serve with rice naan or chapatis and sprinkled with fresh coriander if desired