Pearl Onions, Peas and Mushrooms

 1 C of pearl onions( peeled , boiled for 10 minutes and drained)
 2 cloves garlic, minced
 2 tablespoons butter
 1 (10 ounce) package frozen green peas, thawed 2 C sliced mushrooms
 1 teaspoon white sugar
salt and pepper to taste
1/4 teaspoon dried thyme


Directions

Melt butter in a skillet over medium heat. Saute onions and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

Dandelion Greens

1 pound dandelion greens


1/2 cup chopped onion

1 clove garlic, minced

1 tsp. droied crushed red pepper
1/4 C extra virgin olive oil
salt and pepper

Parmesan cheese

Preparation:

Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and red pepper in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.

Braised Belgian Endive

This recipe is from http://www.chow.com/
The only change I would make is to change the salt to maybe 1/2 tsp.
1 cup water


3 tablespoons unsalted butter

2 teaspoons kosher salt

2 teaspoons granulated sugar

1 teaspoon white wine vinegar

1/4 teaspoon freshly ground black pepper

6 medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered

INSTRUCTIONS

Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer.

Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife, about 10 minutes.

Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown, about 5 to 10 minutes more.

Hummus with Garbanzo Bean Flour

3/4 cup Garbanzo Bean Flour

2 cups Water
2-3 Garlic cloves minced
1/4 cup Tahini
1/4 cup Lemon Juice
1 dash of cayenne pepper
1/4 cup chicken Broth
1/2 tsp Cumin ground
Salt and Pepper to taste
1/4 cup Olive Oil



PreparationBring 2 cups water to boiling on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook 1 minute stirring constantly. Turn heat down to medium low and continue cooking 5 minutes. Let cool.
I the bowl of a food processor, puree the garbanzo mixture, garlic, broth, tahini, lemon juice and cayenne until smooth. Then add the cumin, salt, pepper and slowly pour the olive oil through the feed tube of the processor.
If mixture is too stiff, add more broth to get desired consistency. Spoon and scrape the mixture into a bowl, cover with plastic and let sit for at least one hour at room temperature. Taste to see if more  salt or pepper is needed. Chill until ready to serve.

Lamb Burger with Yogurt Sauce and Brocolli Rabe

2 pounds ground lamb
3 cloves gatlic, diced

3 scallions, thinly sliced
1/2 tsp. dried mint
sea salt and ground pepper
juice of 1 lemon
1 1/2 c plain yogurt
2 cucumbers, peeled, seeded and diced


In a medium bowl,combine the garlic, scallions, mint, salt and pepper, lemon juice yogurt and cucumber. Stir together, cover and chill for 4 hours or overnight.To prepare lamb patties make 8 lamb patties with the meat.season with salt and pepper. Grill until well done. To make the sandwich place patty on a bun or pita bread and top with yogurt sauce.


Broccoli Rabe:
1 pound broccoli rabe, trimmed
5 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon grated Parmesan cheese


Directions

Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.

In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.

Sour cream and Onion Dip

This recipe was in the Dec. 2009 Good Housekeeping Magazine.
1 1/2 cup(s) plain fat-free yogurt

2 tablespoon(s) extra virgin olive oil

2 medium (6- to 8-ounce) yellow onions, finely chopped

1/4 teaspoon(s) sugar

Salt

Pepper

1/3 cup(s) reduced-fat sour cream

Snipped chives, for garnish



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Directions



Line medium sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter; cover and refrigerate 25 minutes. Discard liquid in bowl.

Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally.

Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel.)

In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days.Garnish with chives and serve with fresh veggie crudités.

Mashed Rutabega

Rutabagas – about 1 large per person

Original, unsweetened almond milk
Salt

Pepper

Garlic powder (optional)

Butter or ghee



1) Peel rutabagas and chop into small cubes

2) Heat a dutch oven on med – med high heat

3) Drizzle a small amount of olive oil in bottom of dutch oven

4) Add rutabaga cubes and a small amount of water – just enough to barely cover rutabagas (this will help steam the rutabagas).

5) Cover dutch oven and allow rutabagas to cook and soften. Keep the heat above medium. Stir occasionally. They will become fork tender very quickly. They should be quite soft when all the water is cooked out. Cook until very tender and “mashable”.

6) With a slotted spoon, transfer cubed rutabaga into food processor. Drizzle in a small amount of almond milk and process until smooth. Add almond milk until you achieve desired consistency.

7) Add salt, pepper, butter, and garlic powder if desired.

Cauliflower with Tahini Garlic Sauce

CAULIFLOWER WITH TAHINI GARLIC SAUCE

1 cauliflower
2 cloves garlic
2 tbsp. sesame oil
3 tbsp. tahini (sesame butter)
Juice of 1 lemon
2 tbsp. of filtered water
roasted flax seeds
Steam cauliflower until just done. Refresh in cool water. Saute garlic in sesame oil. Add tahini and water and stir into a sauce. Add lemon juice. Add cauliflower and toss to coat well. Sprinkle on sesame flax and serve.

Lemon Broccoli with Garlic

This delicious recipe is from Taste of Home Magazine.
1 large bunch broccoli, cut into florets
1/2 c extra virgin olive oil
1/4 c fresh squeezed lemon juice
4 garlic cloves, minced
salt and pepper to taste
Place broccoli in a steamer basket;place in a large saucepan over 1" of water. Bring to a boil;cover and steam for 6-8 minutes or until crisp tender. Meanwhile in a small bowl, combine the remaining ingredients. Immediately place broccoli in ice water. drain and pat dry. Place in a large bowl. Pour oil mixture over broccoli and toss to coat. Refrigerate until serving.

Crockpot Fried Rice and Thai Pork Chops

4 cups leftover jasmine rice
6 T butter
4 T wheat free tamarind sauce
4 t worcestershire sauce
1 t black pepper
1 C diced yellow onion
1 package of Cascadian Farms frozen mixed vegetables
2 eggs

Place everythingin the crockpot, mix together, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.
This recipe is from A Year of Slow Cooking. I will make this recipe again and again. We all loved it.

Apple Butter in the Crockpot

This recipe is from a Year of Slow Cooking. The recipe is super tasty and made the house smell so wonderful. The kids loved the flavor. This is a kepper.
Thank you for pushing me to make this. This beats the lid off of store-bought apple butter.

The Ingredients.
16-18 large apples fit in my 7 quart crockpot
--2 tsp cinnamon
--2 cups white sugar
--1 cup brown sugar
--1/2 tsp apple pie spice
--1 T vanilla

The Directions.

Peel and quarter the apples.Place all of the quartered apples into your crockpot. Add 1 tablespoon of vanilla. Cover and cook on low for 8 hours.

When the cooking is done, mash the apples with a potato masher. Stir in the sugars, cinnamon, and cloves.
Cover again and cook on low for 6 hours. Allow to cool and serve.

Crockpot Cranberry Sauce

This delicious and easy recipe comes from A Year of Slow Cooking.
12 oz cranberries (fresh or frozen)
--1/2 cup orange juice
--1/2 cup water
--1/2 cup brown sugar
--1/2 cup white sugar
--1/4 tsp cinnamon

The Directions.
I doubled this recipe and used a big 7 qt. crockpot.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I used fresh squeezed.
Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float .
Cover and cook on high. It will take about 3 hours. Stir ever 30 minutes or so. I wondered if the sauce would ever thicken. The sauce was still watery when I put it in the refrigerator and by the morning the cranberry sauce thickened and was wonderful.

Quinoa and Black Beans

This recipe was really tasty. The recipe is from www.allrecipes.com
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Roasted Beets

3 medium beets
1 tablespoon olive oil
INSTRUCTIONS
Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

For the beet greens. (I did not take a picture)

Creamed Pearl Onions and Peas

1 1/2 C pearl onions

1 bag of frozen peas

1 C milk

1 T cornstarch

2 T butter

salt and pepper to taste

1 small can of mushrooms

Peel onions, place in a saucepan and fill with water to just above the onions. Boil until tender, about 10 minutes. The last 5 minutes add the peas and mushrooms. Drain. In the empty saucepan add milk. cornstarch, salt and pepper. Bring to a boil, stirring constantly. When thickened, add drained vegetables. Serve immediately.

Potato Pierogi

Today I tried my hand at potato pierogi. I only wish I tried this recipe sooner.

Chili Rice

This recipe was featured in the recent issue of Family Circle. Tasty, easy recipe. I left out the ground beef.

Apples & Peanut Butter

The other day at BJ'si bought 1 3lb. can of salted peanuts for $5.99-$1.00 coupon so $4.99 for 3 lb. of peanuts. Today i was able to make 2qt.s of delicious peanut butter with all of the nuts. Here is how to make the peanut butter: In a food processor mix together to desired consistency( we like creamy) 4 C salted peanuts, 4T vegetable oil, 4T local honey. You will try this peanut butter and be hooked.

Fontina Risotto With Chicken

The only change i made to this recipe was the addition of frozen peas at the very end.

Mexican Whole Wheat Tortillas

With this tortilla recipe you will never need to purchase tortillas again. These tortillas taste so much better than store bought. What a great recipe!