I have finally created an author page on Facebook. I should have done it a long time ago, but I just wasn’t making the connection. So, hopefully I will see you there!
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.
Onions (about 4)
Garlic (2 bulbs)
Coarse sea salt
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.
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.
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.
I have discovered out that my zucchini cakes make a great cook-ahead item for breakfast.
I came across this helpful article today. I would advise against the foil balls, but maybe there is something else that could be substituted that does not contain aluminum.
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.
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!
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.
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.
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.
I tried a fourth method for making my French Fried Eggplant and it is by far the best yet. The only change is soaking them in saltwater overnight or for a couple of days. It gives them a much better texture and keeps them from being so greasy.