Browsed by
Month: January 2012

Garlic and Onion Soup

Garlic and Onion Soup

This is so easy, and so, so good. The only drawback is that it takes a long time, but it’s not hands-on time, just lots of waiting. It is kind of like French onion soup. I eat it as a soup on its own. My husband uses it for French dip sandwiches. It starts with homemade beef bone broth. I have been making it in a pressure cooker lately.

Ingredients:

Beef bones (5 or 6)

Onions (about 4)
Garlic (2 bulbs)
Olive oil
Lemon juice
Coarse sea salt

Roasting

The key to this recipe is roasting the bones, onion, and garlic first. I do this in the oven at 400, for 45 minute to 1 ½ hours. You can use a glass baking dish or oven-proof bowl. A bowl seems to work best for the bones. Put all the bones in a glass, oven-safe bowl and drizzle some olive oil on top (just to keep them from sticking). Slice the onions into thirds. I don’t bother peeling them. Slice the tops off the garlic bulbs. Pour a little olive oil in the bottom of a glass baking dish. Put the onion and garlic in the baking dish. Roast the bones, onion and garlic. The onion and garlic will be done before the bones.

Making the Broth

Pour a little olive oil in the bottom of the pressure cooker. Toss in one bulb of garlic and half of your onions. Save the rest of the onions and garlic, and the oil they roasted in, for later. Toss in the bones and the oil and fat from the bones. Add some lemon juice (maybe ¼ cup), sea salt (about a handful or so), and cold water. My pressure cooker has a line that shows you how much water you can add.

Let this sit and soak for 30 minutes before starting the pressure cooker. Bring the pressure cooker up to temperature, then turn it down, or do it however your model works. Cook in pressure cooker for 90 minutes. Strain the liquid into another container, put the bones, onion and garlic back into the pressure cooker, add some more lemon juice, and cook it all again for another hour and a half. Strain the second batch and press all the juices you can out of the bones, onion, and garlic.

Discard the bones, onion and garlic (not the onion and garlic you saved for later).

If you don’t want all of the fat from the broth, put it in the fridge overnight. The fat will rise and congeal on top and you can just pull it off and toss it.

Finishing the Soup

If your broth is chilled, it will be a jiggly lump. That’s good; it means it came out right. Place about 6 cups of broth in a pot on the stove. Store the rest in the fridge or freeze it for other recipes or just to sip on. Peel the onions and toss them in the broth. Squeeze the garlic out of its shell, into the broth. Simmer, uncovered, for about an hour. It will reduce.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Zucchini Cakes for Breakfast

Zucchini Cakes for Breakfast

I have discovered out that my zucchini cakes make a great cook-ahead item for breakfast.

I’m having some food allergies and other health issues, so wheat is off the menu for the time being. That means I needed an alternative to toast or biscuits to sop up my eggs yolks. The zucchini cakes are perfect, and I like them better than hash browns. I heat two in the oven topped with some butter, and serve them topped with fried eggs.
Facebooktwittergoogle_plusredditpinterestlinkedinmail
Mini Quiche

Mini Quiche

I have never been a big quiche fan, but I needed something I could make ahead and heat up in the mornings for a quick and easy breakfast. I do not put cheese in these when I cook them, but I put shredded cheddar in the bowl with my quiche when I eat it. I also top it with a little homemade ranch dressing and nutritional yeast.

Eggs

Green onions
Bacon
Spinach
Parsley
Tomatoes

You’ll bake these in a muffin tin. Grease it thoroughly or use the little paper liners! A dozen eggs will make 12 mini quiche, but you can make smaller batches if you want.

Beat the eggs in a bowl. Chop up the spinach, green onions, parsley, and tomatoes. I use bacon bits made from real bacon so I don’t have to bother with cooking and cutting up the bacon. Toss the bacon and veggies together in a bowl, and try to get them evenly distributed.

Ladle the eggs into the muffin tin, filling each spot about halfway. Add your other ingredients to each until you have used them all up. Bake at 325 until fully cooked. I checked mine often, and I think it took 20 or 30 minutes, but the recipes I have read call for shorter cooking times. I don’t know what the deal is with that, so keep checking and DO NOT let them burn!

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Double Meat, Pasta-Free Lasagna

Double Meat, Pasta-Free Lasagna

Looking for a completely different way to use up turkey leftovers, and craving lasagna but currently staying away from pasta, I came up with this dish which turned out better than I expected. I had leftover spaghetti sauce, too.

I make this in single servings, but you could make up a whole batch of lasagna this way. The key is simply replacing the pasta with turkey. You could try it with any lasagna recipe you like. Here’s what I used.

Turkey, pulled apart pretty thin (no need to try to get it as thin as lasagna noodles!)

Meat sauce
Cottage cheese
Mozzarella

It’s a pretty pared down lasagna recipe, and I didn’t even include the mozzarella every time I made it. Build it like you would regular lasagna, with the turkey making up the noodle layers. Bake at 350 for about 25 minutes for single serving size made from cold ingredients out of the fridge.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Zucchini Cakes

Zucchini Cakes

These zucchini cakes are similar to latkes. They make a good side dish or snack. I glop on some butter before reheating them in the oven, and they reheat well. They are yummy topped with homemade ranch dressing. The cheese is optional because I did not notice a huge difference in the flavor with or without cheese. I expected it to make a bigger difference.

Zucchini

Green onions
Parsley
Garlic
Eggs
Cheese (optional)
Rice flour
Bacon grease
Salt

Grate your zucchini, wrap it in a towel, and squeeze out as much water as you can. Chop up green onions, garlic, and parsley in a small food processor. You can do it by hand if you have to. Beat your egg or eggs in a mixing bowl. Add everything except the bacon grease, and mix well.

 
Heat the bacon grease in an iron skillet. You’ll want it to be about ¼ inch deep or so. When the grease is hot, spoon or ladle your zucchini mixture in, about ¼ cup at a time, and flatten. Flip when the bottom is browned and brown the other side. Remove to paper towel-lined plate to drain excess grease.

Facebooktwittergoogle_plusredditpinterestlinkedinmail