1 large clove garlic
1/3 Cup fresh parsley
2 Green onions
1 Cup Greek Yogurt
2 Tbsp Mayonaisse
Worcestershire to taste
Apple Cider Vinegar to taste
Black Pepper to taste
Dried oregano to taste
Paprika to taste
1. Chop garlic, parsley, and onions. I used my fancy food processor :) I have also used cilantro instead of the parsley when I didn't have it. This recipe is very flexible.
2. Mix all ingredients together. Keep refrigerated. Additional ingredient options: dill, hot sauce.
Saturday, April 25, 2015
Tuesday, April 21, 2015
Fantastic French Onion Soup
I've been making this for years, it is a slightly modified Food Network recipe. I always make a big pot of soup and keep a baggie of shredded Swiss cheese so whenever I want a bowl I can just reheat the soup, make a fresh piece of toast, sprinkle with cheese, and pop in broiler for a couple minutes. And it is better than almost all I've had from restaurants.
Ingredients:
3 Tbsp butter
Olive oil
About 6 onions, sliced
1-2 cloves garlic, smashed or minced
1/2 cup cooking sherry (old recipe called for brandy, which I never have)
1 1/2 Tbsp flour
6 cups beef broth
Salt & pepper
Bread slices of your choice, I use white, toasted and cubed
Shredded Swiss cheese
Heat (medium) butter and swirl of olive oil in a soup pot, add onions and cook 30-40 minutes until caramelized, stirring frequently and adjusting heat as necessary. Add garlic and cook another 1-2 minutes. Add cooking sherry, stir and cook until some evaporates. Sprinkle flour over onions, stir and cook 3 minutes. Then stir in beef broth, bring to boil, then lower heat and cover, simmer for about 20 minutes. Season with salt and cracked pepper to your liking.
This is a good time to make a slice of toast for each serving bowl, cut into cubes and shred cheese.
Ladle soup into oven/broiler safe bowl, top with toast cubes, then shredded cheese. Heat under broiler (I use 450 degrees) until cheese reaches the toastiness of your liking. Be VERY careful getting the hot bowl out of the oven. Let cool a few minutes and serve. Yummo!! Note: If you don't have a bowl that you know is safe, lower the broiler temperature significantly and heat until cheese is melted. Or put just the shredded cheese on oven dish or aluminum foil, toast it and transfer it to the bowl afterwards.
Ingredients:
3 Tbsp butter
Olive oil
About 6 onions, sliced
1-2 cloves garlic, smashed or minced
1/2 cup cooking sherry (old recipe called for brandy, which I never have)
1 1/2 Tbsp flour
6 cups beef broth
Salt & pepper
Bread slices of your choice, I use white, toasted and cubed
Shredded Swiss cheese
Heat (medium) butter and swirl of olive oil in a soup pot, add onions and cook 30-40 minutes until caramelized, stirring frequently and adjusting heat as necessary. Add garlic and cook another 1-2 minutes. Add cooking sherry, stir and cook until some evaporates. Sprinkle flour over onions, stir and cook 3 minutes. Then stir in beef broth, bring to boil, then lower heat and cover, simmer for about 20 minutes. Season with salt and cracked pepper to your liking.
This is a good time to make a slice of toast for each serving bowl, cut into cubes and shred cheese.
Ladle soup into oven/broiler safe bowl, top with toast cubes, then shredded cheese. Heat under broiler (I use 450 degrees) until cheese reaches the toastiness of your liking. Be VERY careful getting the hot bowl out of the oven. Let cool a few minutes and serve. Yummo!! Note: If you don't have a bowl that you know is safe, lower the broiler temperature significantly and heat until cheese is melted. Or put just the shredded cheese on oven dish or aluminum foil, toast it and transfer it to the bowl afterwards.
Friday, April 3, 2015
Quinoa Salad
I made a quinoa side dish for a cookout yesterday, and it was so zesty and delicious that I figured I needed to document it. I didn't take any pictures because I didn't predict how much I would love it, but it is quite colorful!
1 recipe quinoa, made per package instructions (I tend to go with 1 cup quinoa, 1 2/3 cup water)
1/2-3/4 lb asparagus, roasted with olive oil, salt, pepper, red pepper flakes and cut into 1" pieces
1 red pepper, diced
1 pint grape or cherry tomatoes cut in half (I ate at least a handful of the pint)
1 small cucumber, seeded and diced
1 small shallot, diced small
2 handfuls fresh parsley, cut
salt, fresh cracked pepper, red pepper flakes, dill
juice of a lemon
red wine vinegar
olive oil
As soon as the quinoa is finished cooking, dump in a large bowl (big enough to mix everything) and mix in asparagus, shallot, and parsley. I put those in first so that the quinoa heats up the shallot and parsley and draws the flavors out.
Then add some salt, cracked pepper, red pepper flakes (to your liking, because I like it spicy), and dill.
Once cooled a little more, mix in red pepper and cucumber. Drizzle in the olive oil, a couple splashes of red wine vinegar, and lemon juice. I had a large, juicy lemon, so I didn't use all of it. Stir and taste as you go, if it is bland, add more spice, salt, or acid, or all 3.
Stir tomatoes in last. Yummy! Of course all the ingredient amounts can be changed to your liking, like I made sure there was less cucumber than red pepper. And to get the flavor I wanted, I used a lot of dill and a couple random dashed of other stuff, probably garlic powder. Enjoy!
1 recipe quinoa, made per package instructions (I tend to go with 1 cup quinoa, 1 2/3 cup water)
1/2-3/4 lb asparagus, roasted with olive oil, salt, pepper, red pepper flakes and cut into 1" pieces
1 red pepper, diced
1 pint grape or cherry tomatoes cut in half (I ate at least a handful of the pint)
1 small cucumber, seeded and diced
1 small shallot, diced small
2 handfuls fresh parsley, cut
salt, fresh cracked pepper, red pepper flakes, dill
juice of a lemon
red wine vinegar
olive oil
As soon as the quinoa is finished cooking, dump in a large bowl (big enough to mix everything) and mix in asparagus, shallot, and parsley. I put those in first so that the quinoa heats up the shallot and parsley and draws the flavors out.
Then add some salt, cracked pepper, red pepper flakes (to your liking, because I like it spicy), and dill.
Once cooled a little more, mix in red pepper and cucumber. Drizzle in the olive oil, a couple splashes of red wine vinegar, and lemon juice. I had a large, juicy lemon, so I didn't use all of it. Stir and taste as you go, if it is bland, add more spice, salt, or acid, or all 3.
Stir tomatoes in last. Yummy! Of course all the ingredient amounts can be changed to your liking, like I made sure there was less cucumber than red pepper. And to get the flavor I wanted, I used a lot of dill and a couple random dashed of other stuff, probably garlic powder. Enjoy!
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