(Serves approx. 5) 1 1/2 cups bulgur 1 1/2 cups boiling water 2 cups green bell peppers (red bell peppers diced) 3/4 cup mushroom (sliced) 3/4 cup onion (chopped) 2 tbsps butter 2 tsps soy sauce (tamari) 2 tsps sherry vinegar and smidge of sugar and lemon juice (to make it taste like sherry) OR […]
Ingredients: Toasted baguettes a mix of mushrooms: Shitakes, Chanterelle, Oyster, Baby Bella, White Button onions, sliced fennel, sliced Artichoke Butter (from Fairway) Cooking directions: Sauté the onions and fennel until soft, then sauté the mushrooms and add them to the onions and fennel and season with salt and pepper. Spread the artichoke butter on the […]
Fettuccine with Caramelized Onions Modified from Everyday Food 1 tablespoon olive oil 2 medium onions, sliced lengthwise (pole to pole) into thin wedges 1/2 teaspoon dried thyme Coarse salt and ground pepper 8 ounces fettuccine 2 tablespoons butter 2 ounces Parmesan, grated In a large skillet, heat oil over medium. Add onions and thyme; season with […]
1 cup chopped onions 2 garlic cloves, minced or pressed 1 tablespoon vegetable oil 2 bunches kale or Swiss chard (8 cups sliced) 2 cups undrained canned crushed pineapple (20-ounce can) 1/2 cup peanut butter – I use extra chunky natural peanut butter 1 tablespoon Tabasco or other hot pepper sauce 1/4 cup chopped fresh cilantro […]
We had this stuffing with the Potato Mushroom Casserole last Sunday, and Lord was it good. This recipe feeds a large group-we were about 15 and had some left over. Ingredients: 2 16 oz bags of croutons Approximately 8 cups vegetable stock 2 fennel bulbs 3 small yellow onions Fresh sage 1-2 lbs mushrooms 8 […]
This is Martha Stewart’s recipe for the delicious Potato Mushroom Casserole Jen made for us last Sunday! Ingredients: 2 tablespoons unsalted butter, plus more for dish 1 medium onion, cut into 1/2-inch dice 2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped 1/4 cup dry white wine, such as Sauvignon […]
Charlotte baked this bread as part of our baptism ritual last Sunday, for a new take on the old church tradition of having the newly baptized serve milk and honey (a food traditionally served to infants) to the gathered after the washing. Bread: 1 c. milk 2/3 c. honey 1/4 c. butter 2 eggs 1 […]
Adapted from Hiedi Swanson’s recipe in Super Natural Cooking, a great cookbook I recently checked out from the library. This recipe is flexible. Great for leftover rice–I used a rice cooker which is my favorite gadget with a plug after the coffee maker and grinder. Use different vegetables, or different dairy products, or grains! Go […]
For a regular family sized meal, try this for the beans and rice: BEANS Three cans of pinto beans, strained Enough beer to cover the beans by 1/2 inch (around 2 cans or bottles — use a pale ale, pilsner, or blond lager) 2 cans of tomatoes with mild chillies (like Rotel) 1 large onion, […]
1 28-ounce can whole peeled tomatoes 1 medium yellow onion, peeled and halved through the equator 5 ounces unsalted butter salt (to taste) 1. In a saucepan, combine contents of tomato can, onion halves, and butter. With lid off, simmer for one hour, periodically stirring to make sure nothing sticks and to break up tomato […]