Onions

I can almost hear someone ask, "Onions? Who would cook just plain onions?"

But these six onion recipes are anything but just plain onions. Check out the Old Fashioned Onion Rings, the Onion Supreme, and the rest of today's yummines. Enjoy!

CARAMELIZED ONIONS

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Soft, caramelized onions can add sweetness and richness to any dish that calls for sautéed onions, but they are especially good in soups, curries, sandwiches, pastas and dips — which is to say, everywhere. (Keep a container on hand, refrigerated for 1 week or frozen for a couple months.) Typically a time-intensive process, this recipe speeds things up by starting the onions covered to help release their liquid and repeatedly pouring in water and scraping the bottom of the pan to incorporate the delicious browned bits. Be sure to stand by and stir the onions often to prevent burning, although you’ll want to anyway to soak up their smell."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 packed cup

To view this online, go to https://cooking.nytimes.com/recipes/1024412-caramelized-onions.

Ingredients

2 tablespoons unsalted butter

2 pounds yellow or red onions, halved through the root and thinly sliced in the same direction

Salt

Water or chicken stock, as needed

1 tablespoon white wine or vinegar (optional, for tangy flavor)

Preparation

Melt the butter in a large (12-inch) skillet over medium-high. Once foaming, add the onions, season with salt and stir to combine. Cover and let steam, stirring once or twice, until softened and just beginning to brown, 3 to 6 minutes.

Reduce heat to medium and remove the cover. Stir frequently until the onions are deep brown, 15 to 20 minutes. Every time you see browned bits on the skillet, add a couple tablespoons of water and scrape up the bits. Add the wine, if using, and stir until evaporated, then season to taste with salt.

OLD FASHIONED ONION RINGS

I've loved onion rings since the first time I tried them from a local fast-food restaurant, so I have no problem with whipping up a batch of them.

This is from JeanieMomof3 at AllRecipes. This recipe begins, "Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside — just like the pros make!"

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Makes 3 servings

To view these online, go to https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/.

Ingredients

1 large Vidalia or other sweet onion

1 quart oil for frying, or as needed

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup milk, or as needed

1 large egg

3/4 cup dry bread crumbs

1/8 teaspoon seasoned salt, or to taste

Directions

Slice onion into 1/4-inch-thick rings.

Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.

Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.

Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.

Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.

Sprinkle with seasoning salt before serving.

ONION SUPREME

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

Ingredients

2 leeks (discard green), sliced thin

3 - 4 yellow onions, sliced thin

4 bunches scallions (discard green), sliced thin

20 small white onions

1 stick butter or margarine

1-1/2 C half & half

2 cloves garlic, sliced thin

Directions

Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.

VEGAN FRENCH ONION SOUP

When I was growing up, my dad used to make French Onion Soup. This was usually done on Sundays, frequently when my grandparents were visiting, and especially around holidays. So, of course, I had to check out this recipe.

This absolute yumminess is from Nicole, creator of Oh My Veggies. (Hint: If you've never visited Oh My Veggies, I highly recommend visiting. Great site!)

Anyway, this recipe begins, "This Vegan French Onion Soup is comfort food at its finest. Tender onions are simmered in a savory broth, topped with cheesy toast, and baked to perfection."

Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Servings: 4

To view this online, go to https://ohmyveggies.com/vegan-french-onion-soup/. While you're at it, you might want to sign up for emails from the site. Also, Nicole has a couple of cookbooks for sale (Weeknight One-Pot Vegan Cooking; Vegan Christmas Cookbook), and you can see about buying them when you visit the site. (I plan to buy 'em after Christmas.)

Ingredients

2 tbsp olive oil

4 yellow onions thinly sliced

3 cloves garlic minced

2 bay leaves

2 sprigs of thyme

1-1/2 cups white wine such as Chardonnay

6 cups vegetable broth

1/4 cup balsamic vinegar

Salt to taste

Black pepper to taste

4 slices baguette

1 cup vegan mozzarella cheese shreds

Directions

Preheat the oven to 350°F (175°C, or gas mark 4).

Heat the olive oil in a large stockpot over medium-low heat. Add the onions and cook slowly for 15 to 20 minutes, stirring often, until they are lightly caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the white wine and cook for 5 to 7 minutes, until slightly reduced. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the balsamic vinegar and stir. Remove the bay leaves. Add salt and pepper, to taste.

Spoon the soup into four ovenproof serving dishes. Top each bowl with a slice of baguette, and sprinkle with 1/4 cup (30 g) of the vegan cheese shreds. Place the bowls in the oven for 3 to 5 minutes, until the vegan cheese is melted and the baguette is slightly toasted.

BAKED VIDALIA ONIONS

This yumminess is from Taste of Home. Prep Time: 5 minutes; Bake Time: 50 minutes; Makes 2 servings

To view this online, go to https://www.tasteofhome.com/recipes/baked-vidalia-onions/.

Ingredients

2 small Vidalia or sweet onions

4 teaspoons butter

1/4 teaspoon salt

Dash pepper

Garlic salt to taste, optional

Directions

Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

CRISPY FRIED ONION RINGS

This yumminess is from Taste of Home. It begins, "We use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch."

Prep/Total Time: 25 minutes; Makes 12 servings

To view this online, go to https://www.tasteofhome.com/recipes/crispy-fried-onion-rings/.

Ingredients

1/2 cup all-purpose flour

1/2 cup water

1 large egg, lightly beaten

1 teaspoon seasoned salt

1/2 teaspoon baking powder

1 large onion, very thinly sliced

Oil for deep-fat frying

Directions

In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

Onions

I can almost hear someone ask, "Onions? Who would cook just plain onions?"

But these six onion recipes are anything but just plain onions. Check out the Old Fashioned Onion Rings, the Onion Supreme, and the rest of today's yummines. Enjoy!

CARAMELIZED ONIONS

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Soft, caramelized onions can add sweetness and richness to any dish that calls for sautéed onions, but they are especially good in soups, curries, sandwiches, pastas and dips — which is to say, everywhere. (Keep a container on hand, refrigerated for 1 week or frozen for a couple months.) Typically a time-intensive process, this recipe speeds things up by starting the onions covered to help release their liquid and repeatedly pouring in water and scraping the bottom of the pan to incorporate the delicious browned bits. Be sure to stand by and stir the onions often to prevent burning, although you’ll want to anyway to soak up their smell."

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 packed cup

To view this online, go to https://cooking.nytimes.com/recipes/1024412-caramelized-onions.

Ingredients

2 tablespoons unsalted butter

2 pounds yellow or red onions, halved through the root and thinly sliced in the same direction

Salt

Water or chicken stock, as needed

1 tablespoon white wine or vinegar (optional, for tangy flavor)

Preparation

Melt the butter in a large (12-inch) skillet over medium-high. Once foaming, add the onions, season with salt and stir to combine. Cover and let steam, stirring once or twice, until softened and just beginning to brown, 3 to 6 minutes.

Reduce heat to medium and remove the cover. Stir frequently until the onions are deep brown, 15 to 20 minutes. Every time you see browned bits on the skillet, add a couple tablespoons of water and scrape up the bits. Add the wine, if using, and stir until evaporated, then season to taste with salt.

OLD FASHIONED ONION RINGS

I've loved onion rings since the first time I tried them from a local fast-food restaurant, so I have no problem with whipping up a batch of them.

This is from JeanieMomof3 at AllRecipes. This recipe begins, "Onion rings are a popular appetizer at many restaurants, and with this recipe, you can satisfy your craving at home. This is an actual recipe from a former employee of a popular drive-in restaurant. Sweet and tender on the inside, crispy and crunchy on the outside — just like the pros make!"

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Makes 3 servings

To view these online, go to https://www.allrecipes.com/recipe/82659/old-fashioned-onion-rings/.

Ingredients

1 large Vidalia or other sweet onion

1 quart oil for frying, or as needed

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup milk, or as needed

1 large egg

3/4 cup dry bread crumbs

1/8 teaspoon seasoned salt, or to taste

Directions

Slice onion into 1/4-inch-thick rings.

Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.

Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.

Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.

Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.

Sprinkle with seasoning salt before serving.

ONION SUPREME

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

Ingredients

2 leeks (discard green), sliced thin

3 - 4 yellow onions, sliced thin

4 bunches scallions (discard green), sliced thin

20 small white onions

1 stick butter or margarine

1-1/2 C half & half

2 cloves garlic, sliced thin

Directions

Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.

VEGAN FRENCH ONION SOUP

When I was growing up, my dad used to make French Onion Soup. This was usually done on Sundays, frequently when my grandparents were visiting, and especially around holidays. So, of course, I had to check out this recipe.

This absolute yumminess is from Nicole, creator of Oh My Veggies. (Hint: If you've never visited Oh My Veggies, I highly recommend visiting. Great site!

Anyway, this recipe begins, "This Vegan French Onion Soup is comfort food at its finest. Tender onions are simmered in a savory broth, topped with cheesy toast, and baked to perfection."

Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Servings: 4

To view this online, go to https://ohmyveggies.com/vegan-french-onion-soup/. While you're at it, you might want to sign up for emails from the site. Also, Nicole has a couple of cookbooks for sale (Weeknight One-Pot Vegan Cooking; Vegan Christmas Cookbook), and you can see about buying them when you visit the site. (I plan to buy 'em after Christmas.)

Ingredients

2 tbsp olive oil

4 yellow onions thinly sliced

3 cloves garlic minced

2 bay leaves

2 sprigs of thyme

1-1/2 cups white wine such as Chardonnay

6 cups vegetable broth

1/4 cup balsamic vinegar

Salt to taste

Black pepper to taste

4 slices baguette

1 cup vegan mozzarella cheese shreds

Directions

Preheat the oven to 350°F (175°C, or gas mark 4).

Heat the olive oil in a large stockpot over medium-low heat. Add the onions and cook slowly for 15 to 20 minutes, stirring often, until they are lightly caramelized. Add the garlic, bay leaves and thyme. Cook for 1 minute. Add the white wine and cook for 5 to 7 minutes, until slightly reduced. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes.

Add the balsamic vinegar and stir. Remove the bay leaves. Add salt and pepper, to taste.

Spoon the soup into four ovenproof serving dishes. Top each bowl with a slice of baguette, and sprinkle with 1/4 cup (30 g) of the vegan cheese shreds. Place the bowls in the oven for 3 to 5 minutes, until the vegan cheese is melted and the baguette is slightly toasted.

BAKED VIDALIA ONIONS

This yumminess is from Taste of Home. Prep Time: 5 minutes; Bake Time: 50 minutes; Makes 2 servings

To view this online, go to https://www.tasteofhome.com/recipes/baked-vidalia-onions/.

Ingredients

2 small Vidalia or sweet onions

4 teaspoons butter

1/4 teaspoon salt

Dash pepper

Garlic salt to taste, optional

Directions

Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

CRISPY FRIED ONION RINGS

This yumminess is from Taste of Home. It begins, "We use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch."

Prep/Total Time: 25 minutes; Makes 12 servings

To view this online, go to https://www.tasteofhome.com/recipes/crispy-fried-onion-rings/.

Ingredients

1/2 cup all-purpose flour

1/2 cup water

1 large egg, lightly beaten

1 teaspoon seasoned salt

1/2 teaspoon baking powder

1 large onion, very thinly sliced

Oil for deep-fat frying

Directions

In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

Sides

Since Christmas is in two days, this post deals with sides for the holiday meal. Check out the Onion Supreme, the Egg Nog Pumpkin Pie, or any of the other meatless recipes today. Enjoy!

SPICE TEA

I used to make this every year for Christmas presents. It's easy to make and tastes yummy. Gift wrap in a decorative tin or in a bag, then placed into a mug.

Ingredients

8 oz loose tea

3 orange peels

1 1/2 - 2 sticks cinnamon

2 T chopped cloves

Directions

Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaion-ally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.

ROSE HIP MARMALADE

This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.

Ingredients

3 lbs. rose hips

1 large lemon

2 large oranges

6 C sugar

4 C boiling water

Directions

Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 minutes. Pour into jelly glasses. When cool, cover with paraffin.

ONION SUPREME

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

Ingredients

2 leeks (discard green), sliced thin

3 - 4 yellow onions, sliced thin

4 bunches scallions (discard green), sliced thin

20 small white onions

1 stick butter or margarine

1 1/2 C half & half

2 cloves garlic, sliced thin

Directions

Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.

CRANBERRY PIE



My dad sent this in a letter dated "18 Nov '79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."

Note: This can be made either with or without a top crust. The original recipe was for a one-crust pie, without top crust.



Ingredients

2 T cornstarch

1 C sugar

1/3 tsp salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Directions

Blend 1st four ingredients and cook in double boiler until thick. Add next 3 ingredients and cook 10 minutes. Put in pie shell and bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want.)

Variation

Ingredients

2 T cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Directions

Make as above.

EGG NOG PUMPKIN PIE

Ingredients

1 C canned eggnog

1 egg

18 oz. can pumpkin pie filling

9" pie crust

Diretions

Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.

PEANUT BUTTER PIE



I drove cab for several years. This was given to me by one of my fares, a divorced man with custody of his two kids. It took three trips to get the recipe, including the amounts. I increased the amounts of the peanut butter and sugar from 1/3 C.

Ingredients

1/2 C peanut butter (note)

8 oz. cream cheese (note)

1/2 C confectioner’s sugar

8 oz. tub cool whip (note)

graham cracker crust

Directions

Mix peanut butter, sugar, cream cheese & cool whip together, pour into crust, refrigerate or freeze for 1 hour.

NOTE: The peanut butter should be creamy. The cream cheese can be low fat, but should NOT be fat-free; the pie won’t taste (or set up) right. The cool whip can be low fat, too.

Sides

I usually don't post on Sundays, but since Wednesday is Christmas, this post deals with sides for the holiday meal. Check out the Onion Supreme, the Egg Nog Pumpkin Pie, or any of the other meatless recipes today. Enjoy!

SPICE TEA

I used to make this every year for Christmas presents. It's easy to make and tastes yummy. Gift wrap in a decorative tin or in a bag, then placed into a mug.

Ingredients

8 oz loose tea

3 orange peels

1 1/2 - 2 sticks cinnamon

2 T chopped cloves

Directions

Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaion-ally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.

ROSE HIP MARMALADE

This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.

Ingredients

3 lbs. rose hips

1 large lemon

2 large oranges

6 C sugar

4 C boiling water

Directions

Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 minutes. Pour into jelly glasses. When cool, cover with paraffin.

ONION SUPREME

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

Ingredients

2 leeks (discard green), sliced thin

3 - 4 yellow onions, sliced thin

4 bunches scallions (discard green), sliced thin

20 small white onions

1 stick butter or margarine

1 1/2 C half & half

2 cloves garlic, sliced thin

Directions

Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.

CRANBERRY PIE



My dad sent this in a letter dated "18 Nov '79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."

Note: This can be made either with or without a top crust. The original recipe was for a one-crust pie, without top crust.



Ingredients

2 T cornstarch

1 C sugar

1/3 tsp salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Directions

Blend 1st four ingredients and cook in double boiler until thick. Add next 3 ingredients and cook 10 minutes. Put in pie shell and bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want.)

Variation

Ingredients

2 T cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Directions

Make as above.

EGG NOG PUMPKIN PIE

Ingredients

1 C canned eggnog

1 egg

18 oz. can pumpkin pie filling

9" pie crust

Diretions

Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.

PEANUT BUTTER PIE



I drove cab for several years. This was given to me by one of my fares, a divorced man with custody of his two kids. It took three trips to get the recipe, including the amounts. I increased the amounts of the peanut butter and sugar from 1/3 C.

Ingredients

1/2 C peanut butter (note)

8 oz. cream cheese (note)

1/2 C confectioner’s sugar

8 oz. tub cool whip (note)

graham cracker crust

Directions

Mix peanut butter, sugar, cream cheese & cool whip together, pour into crust, refrigerate or freeze for 1 hour.

NOTE: The peanut butter should be creamy. The cream cheese can be low fat, but should NOT be fat-free; the pie won’t taste (or set up) right. The cool whip can be low fat, too.

Sides - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with side-dishes.

Only a few more days until Christmas. And since every holiday meal needs a couple of sides, here are six to help you through the holiday meal (or any meal, for that matter), including Onion Supreme and Sweet Potato Soufflé. Enjoy!

GLAZED CARROTS WITH ORANGE AND GINGER

This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”

Yield: 4 servings; Time: 30 minutes

This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.

Ingredients

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks

2 tablespoons butter or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon minced or grated peeled fresh ginger

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Preparation

Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

BUTTERNUT SQUASH RISOTTO

This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”

Makes 6 servings in 40 minutes.

To view this online, click here.

Ingredients

3 cups butternut squash, cut into 1/2 inch cubes

3 tablespoons butter, divided

1 tablespoon olive oil

3 shallots, minced (about 1/2 cup)

1-1/2 cups Arborio rice

1/2 cup dry white wine (see my note)

7-1/2 cups vegetable stock, heated (see my note)

5-6 fresh sage leaves, chopped

1 sprig fresh rosemary, chopped

1/4 cup and 2 tablespoons grated Parmesan cheese

Salt and ground black pepper to taste

Directions

Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.

Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.

Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.

CHEF'S NOTES:

You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.

My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.

Also, the recipe also called for chicken stock. I substituted that for vegetable stock.

ONION SUPREME

Note: This, as well as the three recipes that follow, are in my e-cookbook, Off the Wall Cooking.

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

Ingredients

2 leeks (discard green), sliced thin

4 bunches scallions (discard green), sliced thin

2 cloves garlic, sliced thin

3-4 yellow onions, sliced thin

1 stick butter or margarine

20 small white onions

1 1/2 C half & half

Directions

Melt butter over low heat and sauté leeks, scallions, garlic, and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home.

Ingredients

3-4 potatoes, scrubbed, not peeled

3-4 T butter or oil (or both)

1 pepper (red, green or yellow), diced

1 onion, chopped

1 clove garlic, minced (optional)

Directions

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper, and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.

JEAN'S SPECIAL POTATOES

Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.

Ingredients

8-10 potatoes

8 oz. cream cheese

8 oz. sour cream

1/2 C butter

2 tsp. chives

Directions

Peel and cook potatoes. Whip cream cheese and add potatoes. Mix sour cream, butter, and chives. Add to potato mix. Cover and chill overnight (or several hours). Put in greased 2-quart casserole and cover; bake in oven at 350 degrees for 1 hour.

SWEET POTATO SOUFFLE

This is one of my mom’s recipes. While the marshmallows aren't vegetarian, you can check out here and here.

Ingredients

4-5 sweet potatoes

1 small can pineapple

2 T orange juice concentrate

cinnamon

1/2 C brown sugar

1 egg

1 C nuts

1/2 tsp. salt

dash pepper

9 large marshmallows

Directions

Peel and dice sweet potatoes, place in pan of water, and cook until tender. Mash and add other ingredients except marshmallows. Put in square pan, cut in 9 squares and place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.

Meatless Monday

It's Meatless Monday, time to check out recipes without any meat. Here are six vegetarian recipes to help you through the day, including Chocolate Truffles and Vegetarian Red Curry Tofu with Green Peas. Enjoy!

SWEET POTATO SOUFFLE

This is my mom’s recipe. Mom used to make this for holiday meals or if she was fixing ham for Sunday dinner. There was seldom any leftover soufflé.

Not to worry: since this is a vegetarian post, I'm not going to suddenly post meat here. I'm just sharing a memory for decades past. Feel free to fix it whenever you want something a little festive.

This recipe, as well as the next one (Chocolate Truffles), can be found in my e-cookbook Off the Wall Cooking.

4 – 5 sweet potatoes

1 egg

1 small can pineapple

1 C nuts

2 T orange juice concentrate

1/2 tsp. salt

Cinnamon

dash pepper

1/2 C brown sugar

9 large marshmallows

Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.

CHOCOLATE TRUFFLES

I got this from my oldest son and daughter-in-law for Christmas, 2002. They are so good…These, a batch of buck-eyes, and a pot of coffee…Heaven…

This recipe (as with the Sweet Potato Souffle) can be found in my e-cookbook Off the Wall Cooking.

8 oz. fine semi-sweet chocolate, broken into small pieces

1 C heavy cream

cocoa powder for dusting (see note)

Put the cream & chocolate into a pan & heat on low until the chocolate has melted. Stir the mixture until smooth & glossy, then pour into a bowl & chill in the fridge for several hours or overnight. Take spoonfuls of the mixture and, wearing gloves, roll between your hands into a ball. Place each truffle into a tray of SIFTED cocoa powder and shake around until well coated.

NOTE: Mary adds: “I’ll warn you, this process is very messy but WELL worth it. Also, some chopped pecans to roll them around in was really good. I’m sure you can think of all sorts of cool variations; I bet some grated orange peel or ginger would be good, too…” Also, “for the cayenne ones, I used a mixture of cocoa, cinnamon and cayenne.”

Very yummy, very addicting.

ONION SUPREME

My dad came to visit for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

This recipe can be found in my e-cookbook Off the Wall Cooking.

2 leeks (discard green), sliced thin

3 – 4 yellow onions, sliced thin

1 stick butter or margarine

4 bunches scallions (discard green), sliced thin

20 small white onions

1 1/2 C half & half

2 cloves garlic, sliced thin

Melt butter over low heat and sauté leeks, scallions, garlic and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.

GOURMET GREEN BEANS

This is from Publix Supermarket's April 2006 issue of Aprons

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

CALORIES (per 1/8 recipe) 70kcal; FAT 4g; CHOL 5mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%

MINI PEANUT BUTTER ICE CREAM SANDWICHES

This was in an old Weight Watchers email. The Weight Watchers PointsPlus was 3 per serving.

2 oz low fat cream cheese, softened

1/4 cup powdered sugar

1/4 cup creamy peanut butter

1 1/2 cup lite whipped topping

1 pinch salt

24 items chocolate wafers (about 5 1/2 oz total)

In a medium bowl, using an electric mixer, beat together cream cheese, sugar and peanut butter until smooth. Add whipped topping; beat until just combined. Spoon a rounded 1 1/2 tablespoons peanut butter filling on top of a wafer cooker; place a second wafer on top. Set on a baking sheet and repeat with remaining ingredients; freeze until firm. Yields 1 ice cream sandwich per serving.

VEGETARIAN RED CURRY TOFU WITH GREEN PEAS

This comes from Jolinda Hackett, The Spruce’s vegetarian expert. Jolinda wrote, “This Thai inspired recipe for a basic vegetarian (and vegan!) red curry sauce with vegetables will go best served over steamed white rice, though you could always eat it plain as a curry soup dish. I'm personally not a big fan of green curry, though I suppose you could try a green curry paste instead of red in this recipe, if you'd like. I'd probably omit the fresh cilantro, in that case.

“Though the recipe calls for tofu, carrots, peas and baby corn (my personal favorite!) you can use just about any vegetable you have on hand, and adjust the cooking time accordingly if needed. A note about store-bought red curry pastes: be sure to read the ingredients to make sure it is vegetarian (a few brands will contain some sort of fish). I usually use Thai Kitchen brand red curry paste, which is easy to find, vegetarian, vegan, and gluten-free.

“This Thai red curry recipe is vegetarian, vegan and gluten-free.”

To view this online, click here.

Ingredients

3 tbsp fresh basil, coarsely chopped

1 tbsp vegetarian red curry paste (make sure it's vegetarian)

1 14 ounce can coconut milk

1 carrot, sliced thin

1/2 cup green peas

1/2 cup baby corn, chopped

1 block firm or extra firm tofu, well pressed

2 tbsp chopped fresh cilantro

1 tsp brown sugar

juice from one lime

Directions

Like most vegan tofu recipes, this one will taste best if you press the tofu first. Not sure how to do that? See this easy step-by-step guide: How to press tofu.

After your tofu is well-pressed, chop it into about 3/4-inch (bite-sized) chunks.

In a medium-sized saucepan, combine the basil, vegetarian red curry paste and coconut over medium high heat, stirring well to mix curry paste.

Add the remaining ingredients, including the sliced carrot, green peas, baby corn and pressed and chopped tofu.

Bring the mixture to a slow simmer.

Cover the pot and allow your curry to cook for about 10-12 minutes, or until the veggies are tender, but not overcooked.

Serve your vegan Thai red curry over rice if desired. Or, pair it with a healthier whole grain, such as quinoa or kaniwa for the extra protein boost.

If you like this red Thai curry, here's more vegetarian curries you might enjoy.

Side Dishes

Only a few more days until Christmas. And since every holiday meal needs a couple of side-dishes, here are six to help you through the holiday meal (or any meal, for that matter), including Onion Supreme and Sweet Potato Soufflé. Enjoy!

GLAZED CARROTS WITH ORANGE AND GINGER

This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”

Yield: 4 servings; Time: 30 minutes

This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.

Ingredients

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks

2 tablespoons butter or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon minced or grated peeled fresh ginger

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Preparation

Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

BUTTERNUT SQUASH RISOTTO

This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”

Makes 6 servings in 40 minutes.

To view this online, click here.

Ingredients

3 cups butternut squash, cut into 1/2 inch cubes

3 tablespoons butter, divided

1 tablespoon olive oil

3 shallots, minced (about 1/2 cup)

1-1/2 cups Arborio rice

1/2 cup dry white wine (see my note)

7-1/2 cups vegetable stock, heated (see my note)

5-6 fresh sage leaves, chopped

1 sprig fresh rosemary, chopped

1/4 cup and 2 tablespoons grated Parmesan cheese

Salt and ground black pepper to taste

Directions

Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.

Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.

Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.

CHEF'S NOTES:

You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.

My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.

Also, the recipe also called for chicken stock. I substituted that for vegetable stock.

ONION SUPREME

Note: This, as well as the three recipes that follow, are in my e-cookbook, Off the Wall Cooking.

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

2 leeks (discard green), sliced thin

4 bunches scallions (discard green), sliced thin

2 cloves garlic, sliced thin

3-4 yellow onions, sliced thin

1 stick butter or margarine

20 small white onions

1 1/2 C half & half

Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home.

3-4 potatoes, scrubbed, not peeled

3-4 T butter or oil (or both)

1 pepper (red, green or yellow), diced

1 onion, chopped

1 clove garlic, minced (optional)

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.

JEAN'S SPECIAL POTATOES

Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.

8-10 potatoes

8 oz. cream cheese

8 oz. sour cream

1/2 C butter

2 tsp. chives

Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.

SWEET POTATO SOUFFLE

This is one of my mom’s recipes. While the marshmallows aren't vegetarian, you can check out here and here.

4-5 sweet potatoes

1 small can pineapple

2 T orange juice concentrate

cinnamon

1/2 C brown sugar

1 egg

1 C nuts

1/2 tsp. salt

dash pepper

9 large marshmallows

Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.

Meatless Monday

It's time for another Meatless Monday. And since it's already November, a time when we start gearing up for the fall and winter holidays, most of these recipes can be added to the holiday table.

That said, here are six vegetarian recipes to help you through the day, including Tuscan Tomato Burgers and Onion Supreme. Enjoy!

TUSCAN TOMATO BURGERS

This was in an old Weight Watchers email. The Weight Watchers PointsPlus was 3 per serving. Makes 2 servings.

1 tomato, coarsely chopped

1 Tbsp chopped fresh basil

1 Tbsp balsamic vinegar

2 frozen Boca All American Flame Grilled Burgers

2 Tbsp shredded part-skim mozzarella cheese

4 C torn salad greens

Combine tomatoes, basil and vinegar. Cook burgers as directed on package; top with cheese. Cover; cook 1 min. or until cheese is melted. Place salad greens on 2 plates; top with cheeseburgers and tomato mixture.

ASIAN-FLAVORED QUINOA SALAD

This was also in an old Weight Watchers email. The Weight Watchers PointsPlus was 6 per serving. Serves 4.

1 1/2 C canned chicken broth or water

3/4 C uncooked quinoa (+)

1 Tbsp rice wine vinegar

2 Tbsp orange marmalade

2 tsp dark sesame oil

1 Tbsp fresh, minced ginger root

1 tsp kosher salt

1 C trimmed & halved sugar snap peas (*)

1 C shredded carrots (*)

1 C shredded red cabbage (*)

1 small sweet red pepper, thinly sliced (*)

3 Tbsp fresh, chopped cilantro

2 TBSP thinly sliced scallions (*)

1 Tbsp toasted sesame seeds

In small saucepan, combine broth & quinoa; bring to boil over high heat. Reduce heat to low; cover & simmer for 10 minutes.

Meanwhile, to make dressing, in small bowl, whisk together vinegar, marmalade, oil, ginger, & salt; set aside.

After quinoa has cooked for 10 cooked for 10 minutes, toss in snap peas to partially steam them; cover & simmer until most of liquid has been absorbed, about 5 – 6 minutes.

Remove pan from heat & stir in carrots, cabbage, peppers, & dressing; mix to thoroughly combine. Garnish with cilantro, scallions & sesame seeds. Serve warm, room temperature, or chilled. Yields about 1 heaping cup per serving. Serves 4.

+ If quinoa is not “pre-rinsed,” rinse in colander before cooking to remove its outer coating.

Anything marked with an asterisk (*) is a filling food.

CUBAN-STYLE ARROZ CONGRI

This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, “The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí. (In some Cuban households, it is also called Moros y Cristianos.) As a rule, congrí is a fluffier and drier dish than Moros y Cristianos. Yolanda Horruitiner, who has lived in Cuba for all of her 70 years, makes this simple version of congrí without pork or cumin, which is a staple in some versions. Feel free to add either to the sofrito base. This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it’s all cooked.”

Yield: 6 to 8 servings; Time: 1 1/2 to 2 1/2 hours.

This was featured in “For Cuban Home Cooks, Ingenuity and Luck Are Key Ingredients” and can be viewed online here.

Note: This recipe calls for 1 tablespoon dry red wine, or vino seco. Since I don’t keep alcohol around, I would substitute 1 tablespoon water.

Ingredients

1 cup dried black beans

2 tablespoons olive oil

1 small onion, chopped into 1/2-inch pieces

1 small green pepper, chopped into 1/2-inch pieces

5 or 6 cloves garlic, roughly chopped

1 teaspoon kosher salt

Freshly ground pepper

1 tablespoon fresh oregano, roughly chopped

1/4 teaspoon dried dill

2 small bay leaves

1 tablespoon cider vinegar

1 tablespoon dry red wine, or vino seco

1 1/2 cups long-grain rice, rinsed

Preparation

Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)

Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it’s hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.

Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.

Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.

Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

CHOCOLATE FILLED CAKE ROLL

Servings: 12 one-inch slices

Find this recipe at: http://diabeticgourmet.com/recipes/html/23.shtml

Ingredients

Cake:

5 eggs

1/2 cup sugar

3 packets of Sweet'n Low

1 teaspoon vanilla extract

3/4 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

Filling:

2 cups skim milk

1 package sugar-free chocolate instant pudding mix

Topping:

2 teaspoons sugar-free cocoa mix

Directions

Preheat oven to 400F.

Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.

Beat eggs in a large bowl with electric mixer until fluffy.

Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue beating for 2 minutes.

Sift flour, cornstarch, and baking powder together.

Sprinkle half the mixture over batter; fold in with spatula.

Repeat with remaining flour mixture.

Spread batter evenly in pan.

Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.

Arrange a towel on work surface and cover with wax or parchment paper.

Loosen edges of cake; unmold on paper.

Roll cake jelly roll style, using towel as a guide.

Leave cake rolled until it cools into jelly roll shape.

To make filling, blend milk with pudding mix according to package directions.

Refrigerate pudding until it thickens.

Unroll cake, spread evenly with pudding, and reroll.

Lightly sprinkle sugar-free cocoa over the top to decorate.

Cut into 1" slices and serve.

Nutritional Information Per Serving: Calories: 122; Fat: 2 g; Sodium: 197 mg; Cholesterol: 92 mg; Carbohydrates: 21 g; Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch

ONION SUPREME

My dad came to visit for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

This recipe can be found in my e-cookbook Off the Wall Cooking..

2 leeks (discard green), sliced thin

3 – 4 yellow onions, sliced thin

1 stick butter or margarine

4 bunches scallions (discard green), sliced thin

20 small white onions

1 1/2 C half & half

2 cloves garlic, sliced thin

Melt butter over low heat and sauté leeks, scallions, garlic and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.

JEAN'S SPECIAL POTATOES

Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.

This recipe can also be found in my e-cookbook Off the Wall Cooking.

8 – 10 potatoes

8 oz. sour cream

8 oz. cream cheese

1/2 C butter

2 tsp. chives

Peel and cook potatoes. Whip cream cheese and add potatoes. Mix sour cream, butter and chives. Add to potato mix. Cover and chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.

Meatless Monday

It's Meatless Monday, time to check out recipes without any meat. Here are six vegetarian recipes to help you through the day, including Chocolate Truffles and Vegetarian Red Curry Tofu with Green Peas. Enjoy!

SWEET POTATO SOUFFLE

This is my mom’s recipe. Mom used to make this for holiday meals or if she was fixing ham for Sunday dinner. There was seldom any leftover soufflé.

Not to worry: since this is a vegetarian post, I'm not going to suddenly post meat here. I'm just sharing a memory for decades past. Feel free to fix it whenever you want something a little festive.

This recipe, as well as the next one (Chocolate Truffles), can be found in my e-cookbook Off the Wall Cooking.

4 – 5 sweet potatoes

1 egg

1 small can pineapple

1 C nuts

2 T orange juice concentrate

1/2 tsp. salt

Cinnamon

dash pepper

1/2 C brown sugar

9 large marshmallows

Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.

CHOCOLATE TRUFFLES

I got this from my oldest son and daughter-in-law for Christmas, 2002. They are so good…These, a batch of buck-eyes, and a pot of coffee…Heaven…

This recipe (as with the Sweet Potato Souffle) can be found in my e-cookbook Off the Wall Cooking.

8 oz. fine semi-sweet chocolate, broken into small pieces

1 C heavy cream

cocoa powder for dusting (see note)

Put the cream & chocolate into a pan & heat on low until the chocolate has melted. Stir the mixture until smooth & glossy, then pour into a bowl & chill in the fridge for several hours or overnight. Take spoonfuls of the mixture and, wearing gloves, roll between your hands into a ball. Place each truffle into a tray of SIFTED cocoa powder and shake around until well coated.

NOTE: Mary adds: “I’ll warn you, this process is very messy but WELL worth it. Also, some chopped pecans to roll them around in was really good. I’m sure you can think of all sorts of cool variations; I bet some grated orange peel or ginger would be good, too…” Also, “for the cayenne ones, I used a mixture of cocoa, cinnamon and cayenne.”

Very yummy, very addicting.

ONION SUPREME

My dad came to visit for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

This recipe can be found in my e-cookbook Off the Wall Cooking.

2 leeks (discard green), sliced thin

3 – 4 yellow onions, sliced thin

1 stick butter or margarine

4 bunches scallions (discard green), sliced thin

20 small white onions

1 1/2 C half & half

2 cloves garlic, sliced thin

Melt butter over low heat and sauté leeks, scallions, garlic and yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet and pour in half & half. Cook over low heat for 10 minutes more & serve.

GOURMET GREEN BEANS

This is from Publix Supermarket's April 2006 issue of Aprons

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

CALORIES (per 1/8 recipe) 70kcal; FAT 4g; CHOL 5mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%

MINI PEANUT BUTTER ICE CREAM SANDWICHES

This was in an old Weight Watchers email. The Weight Watchers PointsPlus was 3 per serving.

2 oz low fat cream cheese, softened

1/4 cup powdered sugar

1/4 cup creamy peanut butter

1 1/2 cup lite whipped topping

1 pinch salt

24 items chocolate wafers (about 5 1/2 oz total)

In a medium bowl, using an electric mixer, beat together cream cheese, sugar and peanut butter until smooth. Add whipped topping; beat until just combined. Spoon a rounded 1 1/2 tablespoons peanut butter filling on top of a wafer cooker; place a second wafer on top. Set on a baking sheet and repeat with remaining ingredients; freeze until firm. Yields 1 ice cream sandwich per serving.

VEGETARIAN RED CURRY TOFU WITH GREEN PEAS

This comes from Jolinda Hackett, The Spruce’s vegetarian expert. Jolinda wrote, “This Thai inspired recipe for a basic vegetarian (and vegan!) red curry sauce with vegetables will go best served over steamed white rice, though you could always eat it plain as a curry soup dish. I'm personally not a big fan of green curry, though I suppose you could try a green curry paste instead of red in this recipe, if you'd like. I'd probably omit the fresh cilantro, in that case.

“Though the recipe calls for tofu, carrots, peas and baby corn (my personal favorite!) you can use just about any vegetable you have on hand, and adjust the cooking time accordingly if needed. A note about store-bought red curry pastes: be sure to read the ingredients to make sure it is vegetarian (a few brands will contain some sort of fish). I usually use Thai Kitchen brand red curry paste, which is easy to find, vegetarian, vegan, and gluten-free.

“This Thai red curry recipe is vegetarian, vegan and gluten-free.”

To view this online, click here.

Ingredients

3 tbsp fresh basil, coarsely chopped

1 tbsp vegetarian red curry paste (make sure it's vegetarian)

1 14 ounce can coconut milk

1 carrot, sliced thin

1/2 cup green peas

1/2 cup baby corn, chopped

1 block firm or extra firm tofu, well pressed

2 tbsp chopped fresh cilantro

1 tsp brown sugar

juice from one lime

Directions

Like most vegan tofu recipes, this one will taste best if you press the tofu first. Not sure how to do that? See this easy step-by-step guide: How to press tofu.

After your tofu is well-pressed, chop it into about 3/4-inch (bite-sized) chunks.

In a medium-sized saucepan, combine the basil, vegetarian red curry paste and coconut over medium high heat, stirring well to mix curry paste.

Add the remaining ingredients, including the sliced carrot, green peas, baby corn and pressed and chopped tofu.

Bring the mixture to a slow simmer.

Cover the pot and allow your curry to cook for about 10-12 minutes, or until the veggies are tender, but not overcooked.

Serve your vegan Thai red curry over rice if desired. Or, pair it with a healthier whole grain, such as quinoa or kaniwa for the extra protein boost.

If you like this red Thai curry, here's more vegetarian curries you might enjoy.

Holiday Food - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post offers a little of this and that to spice up your holiday meals, including Rose Hip Marmalade and Onion Supreme. Enjoy!

All of these recipes can be found in my e-cookbook, Off the Wall Cooking, which will be getting updated in the very near future.

SPICE TEA

I used to make this every year for Christmas presents. I'm really not sure where I found it, but it's incredibly easy and hits the spot.

8 oz loose tea

3 orange peels

1 1/2 - 2 sticks cinnamon

2 T chopped cloves

Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.

ROSE HIP MARMALADE

This recipe is from friends of the family, an Episcopal priest and his wife. Both were involved in the civil rights movement. He past away several years ago, but I still remember them fondly.

3 lbs. rose hips

1 large lemon

2 large oranges

6 C sugar

4 C boiling water

Remove stem & flower area ends from rose hips. Cut each berry in half. Cover with boiling water; simmer for 30 minutes. Rub through sieve or food mill. Add to pulp juice of lemon & oranges, coarsely ground-up rind of oranges, & sugar. Boil about 20 min-utes. Pour into jelly glasses. When cool, cover with paraffin.

ONION SUPREME

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

2 leeks (discard green), sliced thin

3 – 4 yellow onions, sliced thin

4 bunches scallions (discard green), sliced thin

20 small white onions

1 stick butter or margarine

1 1/2 C half & half

2 cloves garlic, sliced thin

Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.

CRANBERRY PIE



My dad sent this in a letter dated "18 Nov '79". He wrote, "Here is a recipe for a pie. 1st the way it was in the paper and the way I made it."

2 T cornstarch

1 C sugar

1/3 tsp salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want.)

Variation

2 T cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

EGG NOG PUMPKIN PIE

1 C canned eggnog

1 egg

18 oz. can pumpkin pie filling

9" pie crust

Preheat oven to 450 degrees. In large bowl, combine egg nog, egg & pie filling; blend well. Pour into crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until knife inserted near center comes out clean. Garnish with whipped cream.

PEANUT BUTTER PIE



I drove cab for several years. This was given to me by one of my fares, a divorced man with custody of his two kids. It took three trips to get the recipe, including the amounts. I increased the amounts of the peanut butter and sugar from 1/3 C.

1/2 C peanut butter (note)

8 oz. cream cheese (note)

1/2 C confectioner’s sugar

8 oz. tub cool whip (note)

graham cracker crust

Mix peanut butter, sugar, cream cheese & cool whip together, pour into crust, refrigerate or freeze for 1 hour.

NOTE: The peanut butter should be creamy. The cream cheese can be low fat, but should NOT be fat-free; the pie won’t taste (or set up) right. The cool whip can be low fat, too.

Side Dishes

I have to admit, I love veggies.

There, I said it. And while I do tend to favor some of them more than others, I'm willing to give most veggies a try at least once. Who knows where one's next favorite will come from?

If you're like me, I think you'll find these a nice variety to get you started, including the Twice Baked Potatoes and Onion Supreme. Enjoy!

Note: The first five recipes in today's post can be found in my e-cookbook, Off the Wall Cooking.

BAKED BUTTER CARROTS

These are from my Grandma Hallock, who was a fantastic cook. She wrote, “Good with Veal Birds (Beef Rolls).” Eat & enjoy!

2 1/2 lbs. carrots

2 T oleo or butter

dash of pepper

1 T salt

1 1/2 tsp. sugar

2 tsp. lemon juice

Peel carrots. Cut into lengthwise slices. Put them & rest of ingredients into casserole. Cover & bake at 275 degrees for 3 hours. Uncover & brown on top for 15 minutes. Serves 6.

SWEET POTATO SOUFFLE

My mom’s recipe. Really good with baked ham.

4-5 sweet potatoes

1 small can pineapple

2 T orange juice concentrate

cinnamon

1/2 C brown sugar

1 egg

1 C nuts

1/2 tsp. salt

dash pepper

9 large marshmallows

Peel & dice sweet potatoes, place in pan of water, and cook until tender. Mash & add other ingredients except marshmallows. Put in square pan, cut in 9 squares & place 1 marshmallow in each square. Bake at 350 degrees for 10 minutes.

ONION SUPREME

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

2 leeks (discard green), sliced thin

4 bunches scallions (discard green), sliced thin

2 cloves garlic, sliced thin

3-4 yellow onions, sliced thin

1 stick butter or margarine

20 small white onions

1 1/2 C half & half

Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home.

3-4 potatoes, scrubbed, not peeled

3-4 T butter or oil (or both)

1 pepper (red, green or yellow), diced

1 onion, chopped

1 clove garlic, minced (optional)

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper & garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown & crusty.

JEAN'S SPECIAL POTATOES

Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.

8-10 potatoes

8 oz. cream cheese

8 oz. sour cream

1/2 C butter

2 tsp. chives

Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.

TWICE BAKED POTATOES

This last recipe is from The Food Network and can be viewed online at http://www.foodnetwork.com/recipes/food-network-kitchen/twice-baked-potatoes-recipe-1942581.

Total Time: 1 hr 35 minutes; Active Time: 15 minutes; Yield: 4 servings; Level: Easy
Ingredients

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried

2 to 4 tablespoons unsalted butter

1/3 cup sour cream

1 scallion, finely chopped

Freshly grated nutmeg, optional

1/2 cup shredded sharp cheddar

Kosher salt and freshly ground black pepper
Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Christmas Eve Food

Tomorrow is Christmas, and, if you're like me, you might be looking for one or two more recipes to add to tomorrow's main meal. Here are a few possibilities. Enjoy!

Note: Merry Christmas and Happy Hanukkah! And for anyone who celebrates other holidays this time of year, may they be wonderful, too! Here's to peace, happiness, love...all the good blessings we need.

FRENCH GREEN BEANS AND SHALLOTS

This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.

This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.

Ingredients

4 cups water

1 pound very small, firm green beans, cleaned

3 tablespoons butter

3 tablespoons peeled and chopped shallots

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 teaspoon lemon juice

Preparation

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH CRANBERRIES

I’ve always loved brussels sprouts (unlike the first President Bush; sorry!). And onions? Cranberries? Definitely on all of the above.

This recipe comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables.

“Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.” Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 to 8 Servings

To view this online, click here.

Ingredients

1 pound butternut squash

3 to 4 cups Brussels sprouts

1 medium onion

1/3 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 teaspoon garlic powder, optional

1/2 cup dried cranberries

1/2 cup pecan halves

Preparation

Heat the oven to 425° F.

Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.

Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.

Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise.

Add them to the bowl with the squash cubes.

Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.

Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil.

Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.

Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.

Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.

Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.

Serve immediately.

Tips and Variations

Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.

Feel free to omit the onion.

Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.

Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.

Replace the toasted pecans with toasted slivered almonds or walnuts.

Use raisins or golden raisins instead of dried cranberries.

STIR-FRIED VEGETABLES

This came from an old Weight Watchers email several years ago. 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

HOT CHOCOLATE CHEESECAKE

Yesterday's post had Hot Chocolate Brownies. Today, it's Hot Chocolate Cheesecake. Yum!

This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback

Ingredients

Crust:

6 tablespoons unsalted butter, melted, plus more butter for the pan

9 graham crackers (about 1 sleeve)

1/4 cup hot chocolate or cocoa mix

Pinch fine salt

Filling:

Four 8-ounce packages cream cheese, at room temperature

1 cup sugar

2/3 cup hot chocolate or cocoa mix

1 cup sour cream

6 large eggs, at room temperature

1 tablespoon pure vanilla extract

10 marshmallows

Directions

Special equipment: a 9-inch springform pan

For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.

Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)

For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).

Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.

Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.

Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

ONION SUPREME

This comes from my e-cookbook, Off the Wall Cooking.

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

2 leeks (discard green), sliced thin

4 bunches scallions (discard green), sliced thin

2 cloves garlic, sliced thin

3 – 4 yellow onions, sliced thin

1 stick butter or margarine

20 small white onions

1 1/2 C half & half

Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.

JEAN'S SPECIAL POTATOES

This also comes from Off the Wall Cooking.

Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.

8 – 10 potatoes

8 oz. cream cheese

8 oz. sour cream

1/2 C butter

2 tsp. chives

Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.