Make Ahead Caramelized Onions

November 3, 2016 by

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I was at Cash and Carry recently (a restaurant supply store open to the public) and for some reason thought I should buy a 50 pound bag of onions.  By the time I got home I knew exactly what I was going to make with them!  We love adding caramelized onions to all kinds of things, on sandwiches, burgers, spreads, on top of biscuits, not to mention french onion soup.  My big 20 quart roaster pan fit almost half of the bag.  I used my Cuisinart to make slicing the onions quickly too.
They filled the roaster pan all the way to the top but they will cook down A LOT.
Here they are at the beginning:
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And at the end you have this!
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If you don’t have a roaster pan you could use a slow cooker, just cut enough onions to fit the size you have.  Cook for the same amount of time on high.
I put some in 8 oz containers for adding to sandwiches or smaller uses like that.
Then I put some in quart containers for making a quick french onion soup.
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Make Ahead Caramelized Onions

20 pounds onions
1/2 cup unsalted butter

Spray the roaster pan with nonstick spray. Set on 250 degrees.  Place the butter in the roaster pan to warm while you slice the onions thinly and place in the roaster pan along with the butter.
Cook for 7-8 hours, stirring occasionally (every hour or so).
Leave lid ajar and continue cooking for 2 hours, stirring more often, at least every 30 minutes.
The onions should be cooked down and most the liquid evaporated.
Cool completely before putting in freezer containers.

Filed Under: Freezer, Slow Cooker

Instant Pot Chicken Stock

October 14, 2016 by

There is no comparison between homemade chicken stock and what you can buy at the store.  I do keep chicken base on hand for emergencies but I keep my freezer well stocked, especially in the fall and winter when I make more soups.  The instant pot makes chicken stock a breeze and I found that I can reuse the bones an extra time.  The trick is mixing the first and second batch together.  Below in the picture you can see the first batch on the left, and the second on the right.  The first batch is incredibly rich and flavorful, while the second is weaker – all though still very flavorful- is more similar to the canned chicken broth in the store.
By mixing them together I find it perfect balance for soups, sauces, or just drinking plain when you’re sick.
I freeze it in quart and pint containers since I use both those amounts.
Oh, and no instant pot? Just simmer on the stove for about 8-12 hours, until desired stock is achieved.

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While most recipes will have you add vegetable scraps I found that I like making it without, all though you could if you want.  I used to add peppercorns and bay leaf but since I use the bones a second time (and didn’t want to fish out little peppercorns) they become more bitter after 2 batches.  Besides the fact that I season the broth when we go to use it.

One other trick.  I buy one or two rotisserie chickens pretty much every time I go to Costco.
I shred the meat and package in freezer bags.  Then I use the bones to make a ton of stock.  If I don’t have time within a couple of days I just freeze the bones until I do.  I even throw the skin in with them.
That precooked chicken comes in handy often for nights I need to make a quick dinner.
And if your family is anything like mine you’ve all ready had a couple of colds or flus go through the house this fall.  Being able to throw some of that cooked chicken and broth in a pot to simmer is perfect for getting everyone feeling better again.

INSTANT POT CHICKEN STOCK
Makes approx. 4 1/2 quarts (18 cups)

Bones from 1 chicken
16 cups water, divided
6 T vinegar (white or apple cider), divided

Place the bones, 8 cups of water, and 3 T vinegar in the instant pot.
Set for high pressure, 60 minutes.
When done, I use the quick pressure release and strain bones from stock.
Place bones back into pot and add another 8 cups water and 3 T vinegar.
Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
Strain bones and combine the 2 batches of stock.  Cool, then pour into freezer containers and freeze.
Keeps in fridge for 5-7 days, or freeze for up to 1 year.

Filed Under: Freezer, Instant Pot (Pressure Cooking), Soups / Stews

DIY Boiled Cider

September 28, 2016 by

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Boiled cider.  You can buy it, but in pure me style, why would I buy something I can make?!
I had a big bag of apples leftover from canning applesauce and so it was the perfect time.  Of course, you can buy apple cider to make yours too.
I don’t have an apple press, so I used my juicer.  Pour into a gravy seperater to skim off the foam (or just spoon it off after it has settled for a bit.)
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As you can see, what I’m left with is a fairly pale juice.
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But when it’s done, it will be the most appley thing you’ve ever tasted.  Rich, syrupy, and intensely apple!
If you don’t have cider, juice can be used as well.  I didn’t give an exact cook time, because that’s going to depend on if you are using cider or juice, and also how low/high your simmer is.
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What to do with it?  Add to apple pie or crisp filling, muffins, in caramel sauce, add to a frosting or glaze, cookies, cakes.. if you need more ideas you can look here.

Of course, if you don’t want to make your own, you can buy it here from King Arthur Flour…
Hello fall!

DIY BOILED CIDER
Yield: aprox 2 1/2 cups per gallon

Apple Cider
Time

Pour cider into a large pot (nothing reactive, I use a stainless steel pot).
Bring to a boil over medium heat and reduce heat to a simmer and stir occasionally for a few hours until reduced to desired amount.  As it thickens stir more often and watch closely.  If it over reduces add some water back to desired amount.
I shoot for 2 1/2 to 3 cups per gallon of cider, that’s thick and pour-able without being super hard.
Pour into a jar with a lid and store in the fridge for at least a year.

Filed Under: Uncategorized

Chicken Shawarma

September 8, 2016 by

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So often I’m asked “what’s in this?! It’s so good!” And it’s usually the spices that get that reaction.
This dish is incredibly simple to make but boy, does it pack flavor.  Using yogurt to marinade helps tenderize the chicken and keep it moist.  You can serve in with Naan or pita bread along with hummus, baba ganoush, and cucumber salad.  Or with some rice and veggies too.  Don’t skimp on the spices, they make it amazing!

CHICKEN SHAWARMA

1 1/2 -2 lbs boneless skinless chicken (breasts or thighs)
olive oil, for cooking

For marinade:
1 cup plain yogurt (low fat is fine, but not fat free)
1/4 cup olive oil
8 cloves garlic, minced
1 T cumin
1 T smoked paprika
1 tsp turmeric
1 tsp kosher salt
1/2 tsp black pepper

If using chicken breasts, butterfly or cut into strips so they are similar in size and there is more surface area for the marinade to get in and flavor.
Whisk together all the marinade ingredients in a medium bowl until well combined.  Add the chicken, cover and place in the fridge to marinade for at least an hour.  Sometimes I do this in the morning, for cooking that evening for dinner, but I wouldn’t do earlier than that.
Heat a skillet or griddle over medium high heat and drizzle with a little olive oil.
Remove from marinade and cook (working in batches as needed so as not to overcrowd the pan.)  Flip after browned on one side, then cook until heated through.
Cut chicken in strips and serve.

Filed Under: Chicken / Turkey

Greek Quinoa Salad

August 24, 2016 by

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It’s been one crazy summer here.  I’ve been determined to finish up all of my lists of projects and ideas before September, and since I lead a 4-H group, we HAVE to participate with the county fair!  Enter: easy meals that store well.  This is one of those.  I can make it ahead of time and grab a bowl for a quick lunch, or add some chicken for a dinner.  If you have adventurous eaters this would be great for a lunchbox salad as well.  If you haven’t tried my Asian Quinoa Salad yet add that one to the list too!
You can change up the add ins of course too to your liking.  Sometimes I leave the garbanzo beans out, especially if I’ll be serving hummus as well.

GREEK QUINOA SALAD
1/2 cup quinoa
1 cup water
1/2 large cucumber, peeled, seeded, and diced
1 cup grape tomatoes, cut in half, or diced tomatoes
1/4 cup red onion, diced
1/4 cup olives, diced
1 1/2 cups cooked garbanzo beans (or 1 can, drained)
3 T fresh dill or parsley, finely chopped
3 T fresh basil, finely chopped
1/4 cup crumbled feta cheese

For dressing:
1 T lemon juice
1 T red wine vinegar
2 cup olive oil
1/2 tsp dried oregano
salt and pepper to taste

Bring the cup of water to a boil in a medium pot.  Add quinoa and return to a boil.  Cover pot, reduce heat to low, and let simmer for 15 minutes.
Fluff quinoa and let sit 5 minutes, covered, and off the heat.   This will make 2 cups cooked quinoa.  You will know it’s cooked because the outer hulls are popped off.
Place all the dressing ingredients in a jar and shake well.  Pour over quinoa and chill.  Add remaining salad ingredients.  Serve chilled or at room temperature.
Serve with additional dressing if desired.

Filed Under: Meatless Main Dishes, Salad / Dressings, Side Dishes

DIY Glitter Desk

August 4, 2016 by

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My youngest loves art and sometimes it takes over our house a little bit.  I wanted to do a desk in her room for her room but I wanted it to be something different.
I started with this old school desk for $5 from City Liquidators in Portland, Oregon.

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I unscrewed the base and scrubbed everything with an SOS pad.
I coated the desk top with modge podge and went to town with glitter….yes, I keep it in a spice jar.  We go through a lot of glitter, so I combine the last bits to make a “rainbow” glitter.

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Let it dry completely.  Looks good, but needs another coat!  Use a dry paint brush to brush the loose glitter off.
Repeat again, coating with modge podge and another coat of glitter.  I used a combination of coarse and fine glitter.  In the last coat I added some glitter shapes as well.  It kind makes a fun “I spy” game.
The last step is applying a “Pour on high-gloss epoxy” I purchased it at Michael’s, it can get a bit expensive but you can use a 40% off coupon if you get it at Michaels.  Here’s a similar one on Amazon.
This makes the desk super smooth and shiny.

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Then I spray painted the base a cute pink. before reattaching.

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I added a shelf and some pegboard above the desk for storage, along with the bookcase/hutch next to it.  We’ll see how well it contains the art projects/ supplies!

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I love how sparkly it is!

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I left the pegboard really big since I figure the upper part she can use to display her art.

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I’m sure we’ll paint the bookcase a fun color sometime, but we love how this turned out!  What a makeover for a $5 desk!!!

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Filed Under: Crafts / Sewing

Sweet Pork Taco Salad

July 13, 2016 by

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Proof that last minute dinners don’t have to suck… or be handed through a window.  I keep sweet pork in my freezer for just such a night. All though I’ve made it with cooked shredded chicken many times too and loved it just as much.  In fact if I’m having a crazy errand day ending with a trip to Costco, I grab a rotisserie chicken to shred just for this.  Then I freeze the bones to make stock for another meal later.  Either way it’s delicious.  The sweet pork freezes really well so I love having some on hand.  

SWEET PORK TACO SALAD

Sweet Pulled Pork
Black beans (I make them like this)
Shredded lettuce
Tomatoes, chopped
White Onions, chopped
Tortilla Strips (I just cut tortillas in strips and bake or fry)

For Cilantro Lime Salad Dressing:
1 cup packed cilantro leaves
3 cloves garlic
1/2 cup sour cream (I use light)
1/4 cup lime juice
1/2 cup olive oil
salt and pepper, to taste

Blend salad dressing ingredients together in a blender until well blended.
Toss with salad ingredients.

Filed Under: Mexican, Salad / Dressings

Pasta with Roasted Garlic and Mushrooms

June 30, 2016 by

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I’ve always loved using whole wheat but have never been a big fan of whole wheat pasta.  But I’ve been trying to use more whole grains and less refined flour so I experimented with a couple brands.  And I was super happy to find one we all love.  Delallo for the win! I find it locally at New Seasons Market but it looks like you can order it from their website as well here.
I love mushrooms but if you don’t, you can leave them out for a roasted garlic sauce… because everyone loves roasted garlic.  At least in my book.

This is a hearty and super satisfying meal and bonus, it comes together in a flash!

PASTA WITH ROASTED GARLIC AND MUSHROOMS

1/2 lb whole wheat capellini (or spaghetti if you like)
2 T unsalted butter
1 lb mushrooms, halved
2 T roasted garlic paste
2 T whole wheat flour
1 cup chicken broth
1/2 cup milk (I use fat free)
salt and pepper to taste
1/4 cup fresh basil leaves, chiffonade

Cook the pasta according to package directions. (Capellini only takes a couple of minutes to cook, so I bring a pot of water to a boil while I’m making the sauce, then cook the pasta when the sauce is almost done.)
Melt the butter in a large skillet over medium high heat.  Add the mushrooms and cook for 10 minutes, until caramelized.
Add the roasted garlic paste and flour and continue to cook for a 1-2 minutes.
Add milk and chicken broth and stir until thickened, a few minutes.  Season with salt and pepper.
Add the noodles, and some of the pasta cooking water to the sauce if needed to thin and coat the noodles.
Top with basil and serve.

Filed Under: Pasta, Whole Grain

Baba Ganoush (Roasted Eggplant Dip)

June 14, 2016 by

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I don’t like eggplant… at all.  Or so I thought.  Enter Baba Ganoush.  None of the weird eggplant texture and all smoky, roasted flavor thanks to the long roasting time and smoky spices.  We eat hummus frequently and this is a nice way to mix it up a little bit.  My favorite way to eat it is with cucumber slices but flatbread is good too.  Especially Naan.
And this is actually better made ahead of time, so it’s perfect to make a day or two ahead of time.

Baba Ganoush (Roasted Eggplant Dip)

1 medium eggplant
1/2 tsp kosher salt
2 garlic cloves
2 T lemon juice
1 T olive oil
1 T plain yogurt (low fat is fine)
1 T tahini paste
1/4 tsp smoked paprika
1/4 tsp cumin

Pierce the eggplant 6-8 times and place in a glass baking pan.
Roast at 375 degrees for 45 minutes, then turn over.  Continue baking for 45 more minutes.
Wrap pan with foil and set aside for 15-20 minutes.
Remover outer peel and any larger clumps of seeds in the middle.  Don’t worry about getting all the seeds, but the more seeds that are left in, the more bitter the dip will be.
Break up the eggplant and spread out in the pan. Sprinkle with salt and mix in.
Place in a fine sieve and let drain for 15-20 minutes.
Place in a blender with remaining ingredients and blend until smooth.
Chill (overnight is best) and serve.
If desired, drizzle with olive oil and sprinkle with additional paprika.
Serve with pita bread, pita chips, or cucumber slices.

Filed Under: Appetizers / Dips / Snacks

Spiced Paneer Cheese

May 21, 2016 by

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Paneer cheese is just as easy and quick as Fresh Farmer’s Cheese, but you can do something kind of amazing with it.  You can sear it to get golden crispy edges.. just think about that for a minute… Oh, and did I mention it’s amazing with smoky spices in it? Kind of like the bacon of cheese.  Smoky, deep, a little spicy even if you like.  You can even use it in curries.  I can’t decide which version I like better, the curry spiced one, or the smoky paprika spiced version.  So make both and you decide.  You can make it plain without spices of course as well (which might lend better for curries).  Either way, yum!
Before you start, read this post about choosing milk for cheesemaking, and about equipment here.

SPICED PANEER CHEESE
yield: over 1 lb

1 gallon whole milk, NOT ultra-pasteurized
1/2 cup lime juice
desired spiced, optional (omit for plain paneer)*
2 T kosher salt (or to taste)

Prepare your strainer.  Line a large stainless or enamel colander with butter muslin or nut milk bag in a clean sink.
Pour milk  into a heavy bottomed pot. (Stainless steel or nonreactive)
Whisk in spices (reserving salt for later)
Heat over medium heat, stirring constantly, until milk reaches 200 degrees F.
You’ll know you’re getting close when the milk gets foamy.  Don’t let it boil though, as the cheese won’t taste quite as good.

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Turn off the heat and add whichever acid you have chosen.  Stir very gently just to combine.  If you don’t see the curds separate add more acid, 1 T at a time.  Stir gently for 2 minutes.  This helps the curds release more whey.

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Use a slotted spoon to gently scoop the curds into the prepared lined strainer.  If you aren’t sure if you got all the curds, strain the whey to the side of the curds.
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Drain for 2-3 minutes, then sprinkle salt and any other seasonings and quickly fold in.

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Let drain for a few minutes, then lightly squeeze the muslin to release more whey.
Gather the ends of the muslin and twist to release more whey.  Lay a plate and place a weight (filling your empty milk just with water or a pot works well) on top.

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Press for 15-30 minutes, then cool to further firm cheese.

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Store in an airtight container in the fridge for 7-10 days.

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*SPICE IDEAS:
Curried Paneer:
Use 2-3 T curry powder
Smoky Spiced Paneer:
Use 2-3 T smoked paprika, 1 tsp ancho chili powder, 1/2 tsp black pepper, and use smoked salt instead of plain kosher.

Paneer can by seared in a hot skillet.  Heat a drizzle of olive oil or coconut oil in a nonstick skillet over medium heat.
Add sliced or cubed paneer and flip when browned.  Cook until browned on other side.
Sprinkle with salt if desired while hot.

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Filed Under: Cheesemaking