Do you have a ton of onions that will go bad? Did you hit a good sale, have a bumper crop this year or have extra from your CSA? Did you know it is super easy to freeze onions? Check out any frozen section in the grocery store and see that many buy this way. Once frozen they lose a little structure and become softer - but perfect to add to soups, stews, sauces, chili, etc. Here is how easy it is. . .
Remove the outer flaky skin. Me being the artist I save and use to put in handmade paper - but you can put in your composter. Rinse.
Toss in the freezer if you want for 30 minutes. Totally optional but it helps when cutting for no tears - seriously it works! Don't leave too long. . .
Dice into 1/2 inch or so chunks.
Toss the raw onions into heavy freezer bag. Thin bags are not recommended because the onion odor may permeate into other foods in freezer. . .like ice cream(yuck). Try to get as much air out as you can before closing. Stick in freezer and use as needed. Easy Peasy! When you need to use and they are clumped together - just knock on counter to loosen and take what you need.
I made these gingerbread cookies for a healthier treat option. With the edition of Blackstrap molasses(rich in Iron and Vitamin B12), coconut oil, maple syrup and low sugar - I think you can eat these for a breakfast option treat too! Add any flour you need and substitute any molasses for your taste. Easy to make too. . .
Wet ingredients -
Mix wet and dry ingredients separately. I whisk dry ingredients to sift through everything well.
Add dry and wet ingredients together. Beat very well by hand or put in mixer on medium for 2 minutes. Refrigerate for at least one hour (can be overnight).
Roll out dough to 1/4-inch thickness on lightly floured work surface. Another option if you aren't into cutouts is to roll in balls- then sugar.
Bake at 350 degrees for 6 minutes. One minute longer if you like them crisper. I like them softer. Cool on rack. Top with frosting when cool (optional) .
The frosting is super easy and can be varied in many ways. I mixed two cups confectioners sugar, 2 tablespoons maple syrup and 1 tablespoon almond milk. You can use water too. For flavor you can use peanut butter, powdered sugar and milk/water for another flavor option. OR just add any milk to the sugar. Mix until smooth and frost. Frost and let dry before storing. YUM! <div id="amzn-assoc-ad-296de28f-7dd2-4b89-ba65-8f5237349d27"></div><script async src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=296de28f-7dd2-4b89-ba65-8f5237349d27"></script>
It is a snowy December day outside, no plans for lunch and you have some good cabbage leftover in the fridge that has been there for over a month. Cabbage keeps well if stored in cold. You might have to take off some of the outer leaves - but don't waste this great fresh vegetable! I am not a fan of the creamy coleslaw most people make but love it with a vinegarette. I like to make a chopped salad with it with whatever I happen to have on hand to add. Here is what I made for lunch today (and leftovers to eat all week). . .
First I took the cabbage out of the fridge that was stored in a paper first/ then plastic bag to keep. I chopped it thinly off the head and then chopped more into pieces. You don't need to use a lot off the cabbage head - it goes a long way. Save the remaining head and put back in the fridge. You can cover exposed cut area of head with paper towel to store better then put inside bag. Tie up bag tightly before placing back in fridge.
I then added what I had on hand. In my case it was garbanzo beans, banana peppers and chipotle dressing. You can add whatever you want. How pretty it would be to add dried cranberries/craisins and mix with a balsamic vinaigrette. Maybe I will do that for Christmas since I will have cabbage still fresh then! I added poppy seeds and a little thyme too. You can use whatever herbs and spice you want - or just let the dressing be the lone star.
That is it! Use as a salad or do what I did for lunch and use for topping a sandwich. Tons of leftovers too! YUM
Did you buy an extra cucumber this week - get extra in your CSA bag- or have a surplus in your garden? Here is an easy recipe for refrigerator pickles with no canning involved - and ready in two days.
I large cucumber - or two smallish
3/4 cups white vinegar(Rice wine vinegar works great too)
3 tablespoons sugar(can use agave syrup or stevia)
1 tsp spice of your choice - garlic, fresh dill, horseradish, celery seeds, red pepper, jalapeno, etc. Mix and match as you please.
Instructions - Mix together vinegar, sugar, salt/pepper and cook until sugar dissolves - won't take long - use stove or microwave. Add spice(s). Set aside.
Slice the cucumber(s) very thin(or use food processor). Put slices in a ball jar or covered vessel of choice. Pour the liquid over the top - put lid on tightly and shake. No need to cover all the cucumbers - as it sits the liquid from the cucumbers will expel and it will be covered with the liquid. Store in fridge. Shake/swish every so often the next two days - and that's it . They are ready to eat in just two days but will last in fridge for a month!
Post from a few years ago. . .same holds true now but I cut out more carbs and add more eggs. . . I use whatever vegetable I have that is not on the list of foods to avoid.
(Makes 1-1 1/2 dozen balls)
1/3 cup heavy cream (or use half and half)
1/4 cup butter
8 oz chocolate chips OR chocolate kisses(50) OR chocolate bars OR combo
For rolling truffles use - Cocoa powder OR confectioners sugar OR chopped nuts OR sprinkles OR coconut OR your favorite. My favorite is a combo of 1/2 confectioners sugar and 1/2 cocoa.
1. Combine the cream, the butter, and the chocolate in a small sauce pan until melted, but DO NOT allow to boil. Stir frequently until it is smooth. (This can be done in the microwave – but stir every 30 seconds so the chocolate does not burn.
2. Remove from heat. Pour into a small baking pan and chill for at least an hour, but overnight is better. The colder the mixture is, the easier it will be to roll into balls.
3. Remove from refrigerator and, using a small spoon (a melon baller works well), roll the chocolate into balls. Dust with or roll in the cocoa, confectioners, nuts, coconut, sprinkles, etc..
Can be stored in the refrigerator for up to two weeks or in the freezer for 2 months
Homemade Macaroni and cheese is my favorite! My grandmother taught me a super easy way to make as a kid over 40 years ago - and I still have yet to find a better way to make. Here are the basics. . .
Mac and cheese
Cook ½ box pasta - slightly under cook. In a casserole dish add cut up 8 oz. extra sharp cheddar cheese, squirt of any mustard, salt/pepper. Pour in cooked pasta. Add milk to almost cover pasta.
Cook in oven uncovered for 30-45 minutes- 350 degrees.
Now if you want the crispy top - you mix 3/4-1 cup bread crumbs/panko with 2 tablespoons melted butter and sprinkle over the top of the casserole after it has cooked for 20 minutes.
I love making it with really sharp cheese and Dreamfields lower carb pasta. This serves 4 full adult portions or 8 side dishes. Easy peasy - right. . and great leftovers too!