1 pound Visalia onions. Cut into 1/3 to 1/2 inch slices and separate into rings
3 C buttermilk
2 C flour
1 C yellow cornmeal
2 T cumin
1 t salt
3 T ancho chili powder
1 t cayenne
4 C peanut oil
Heat oil to 365 degrees F in large deep skillet. Mix flour, cornmeal, cumin, chili powder,cayenne,salt,and pepper in large bowl.Pour buttermilk into large bowl and add onion rings. Dredge onion rings in flour. Add coated onion rings to oil and cook until golden brown about 2 – 3 minutes. Transfer to cookie rack covered with layer of paper towel to drain. Ready to serve.
Our friend had a big crop of jalapeños and shared with us. We had more than I could use immediately. I made my Grandsons favorite pickle, jalapeño pickles. So easy, so tasty.
1 T salt
1 1/2 C white vinegar
1/2 C water
4 garlic cloves
1-2 T sugar¹
Sterilize two pint sealable jars and set aside.²
In medium nonreactive pan add water, vinegar, salt, sugar and bring to a boil.
Put on gloves
Wash and dry jalapeños
Slice jalapeños then place jalapeños and garlic cloves in jar leaving 1/2 inch at top.
Add boiled pickling liquid and let stand 10 minutes and cover.
Place in refrigerator and let stand about 3 days.
1 I added 2 T of sugar as these jalapenos had a lot of heat.
2 I boiled the Kerr® jars in water for 15 minutes and then transferred them to a clean cloth to cool down.
Chunky caulifower cheddar cheese soup that is a favorite on cool fall evenings.
1 carrot chopped
1 medium onion minced
2 garlic cloves minced
2 T olive oil
1 medium cauliflower
4 C vegetable broth
2 T butter
2 T flour
2 C milk
2 C shedded cheddar cheese
Salt and pepper
Cut cauliflower in half and decore. Coarse chop florets and set aside in medium bowl
Add olive oil to large sauce pan over medium high heat.
Add carrots and onion and saute for two minutes, Add garlic and cook until fragrant.
Add chopped cauliflower and broth and bring to boil and then cover and simmer for 20 minutes.
Remove about 1/3 of the caulifower mixture to bowl and puree using immersion blender and then add back to large saucepan.
Melt butter in medium size skillet and add flour and stir for 3 minutes. Add milk gradually while whisking and cook for 5 minutes.
Add cheese and mix until blended and simmer for 5 minutes.
Add into cauliflower mixture and stir until combined. Season to taste with salt and pepper
Simmer for 15-20 minutes and serve with green salad and crusty rustic bread.
Toppings such as chives, croutons, crispy onion flakes, sour cream, or popcorn can be added.
If you desire a thicker soup. Make the roux with 3 tablespoons of butter and flour.
If I have leftover soup, I cook pasta elbows* and add in the leftover soup. Pour into baking dish. Pour 1/2 cup shedded cheese on the top. Cook in the oven at 350º F for 15 minutes. I serve this as a side dish. * Amount of pasta depends on how much leftover soup.
An easy to make flavorful slaw that captures in a single bite sweetness from the red cabbage, spiciness from the radishes, and anise from the fennel.
1 C finely sliced red cabbage
1 fennel bulb
8 radishes sliced
Lemon Galic DressingLemon Garlic Dressing
Salt and pepper
Remove stalks from fennel bulb and set aside.
Core the bulb and then fine slice and place in medium bowl.
Cut fronds from stalks and coarse chop. Add to bowl.
Add sliced cabbage and radishes to bowl.
Dress with lemon garlic dressing, Season to taste with salt and pepper
An easy to make pesto with cilantro and basil that has a fresh summery taste. It is delicious served with fresh pasta and seared shrimp or diver seallops with a dusting of fresh grated parmesan.
2 C cilantro leaves and stems rough chopped
1 C packed basil leaves
3 garlic cloves
1/2 C cashews unsalted
1/2 to 2/3 C olive oil
1/3 C Parmesan cheese shredded
1/4 to 1/2 t salt
Makes about 2 cups
Place cilantro, basil, garlic, and cashews in food processor and pulse until coarsely chopped.
Scrape down sides of bowl then add Parmesan.
Turn on processor and slowly add in olive oil until pesto is smooth.
Add salt and pulse to combine.
Ready to serve or freeze¹.
¹You can freeze the pesto in ice cream trays and transfer to air tight plastic bags or freeze it small plastic containers that have air tight lids.
A delicious combination of Greek inspired dishes served on a flatbread. It is bursting with flavor and texture from both the creamy, chunky tzatziki sauce and the salty, acidic Greek dressed salad.
1 lavash(9 inches by 12 inches)
1 T olive oil
3/4 C Tzatziki Sauce
1/2 C feta cheese crumbled
Greek Salad Ingredients
1/2 C English cucumber diced
1/2 C tomato diced
1/3 C shallot or red onion sliced thin
½ C red or yellow pepper diced
1 T mint chopped
3 T Kalamata olives chopped
2 C baby romaine
1/3 C Greek salad dressing
Serves 2 or 4.
Preheat oven to 420º F. Line baking sheet with parchment paper.
Place flatbread on baking sheet and paint both sides lightly with olive oil.
Transfer to oven and bake about 2 minutes per side and remove from oven and cool.
Combine all salad ingredients except romaine and toss with dressing and set aside to marinate.
Assemble the Lavash
Place the flatbread on large serving platter.
Spread tzatziki sauce onto lavash.
Combine the marinated salad vegetables with the romaine and toss to coat. Spread the salad over the tzatziki flatbread.
Sprinkle with feta and cut the lavash into two or four pieces.
This is a favorite luncheon dish. Easy to make. My cousin also said she uses whole wheat pitas in place of the whole wheat flatbread that I use.
A traditional Greek dressing made with fresh herbs. Serve on a Greek salad or any salad, pasta, or dress a cold vegetable plate.
2 garlic cloves minced
2 t basil minced
1 T oregano minced
2 t Dijon mustard
3 T lemon juice
5 T red wine vinegar
1 t salt
1/2 t fresh ground black pepper
1/2 C extra virgin olive oil
Tools and ingredients
In a small bowl, combine together the garlic, herbs, mustard, lemon juice, vinegar, salt, and pepper.
Then slowly add the olive oil whisking until the dressing is emulsified. Transfer to salad dressing container.
I used fresh herbs and lemon from my garden for the dressing. I used about three more times fresh herbs than I would dried herbs.
Frisée offers so many textures in a bite from the delicate slightly bitter lacy leaves to the crunch of its stem. The radishes offer spiciness. It is a stunning salad visually.
1 large head of Frisée or curly endive¹
6-8 radishes sliced thin
2 heads of endive rough chop
1/3 C sunflower seeds
Lemon Garlic DressingLemon Garlic Dressing
Wash and shake dry Frisée. Place on serving platter. Add endive, radishes, and sunflower seeds.
Drizzle with dressing. Cut into halves or quarters and serve.
¹I used organic Frisée . The heads are very large but tender and slightly bitter to the taste.
An easy to make gluten free cookie that is chocked full of peanutbutter and chcolate. It is has a nice crunch with the addition of the oats.It tstes good crumbled on top of vanilla ice cream.
1/2 C brown sugar
1/2 C white sugar
1/3 stick buteer softened
1 t vanilla
1 C chunky peanut butter
2 t baking soda
3 C old-fashioned oatmeal
10.53 ounce bag Milk Cocolate M&M’s or chocolate chips
Preheat oven 325º F Parchment covered baking sheeys
In medium add butter and sugar and beat until fluffy.
Add eggs and vanilla and whisk.
Add peanutbutter and mix until incorporated
Add oatmeal and baking soda and mix.
Add M&M’s and combine.
Drop by teaspoonfuls on baking sheet evenly spaced and bake 10-12 minutes. Do not overtake.
Let cookies rest a couple minutes and then gently lift with spatula to baking rack.
A light fluffy textured waffel crispy on outside and soft on the inside. They do not get soggy after adding maple syrup.
1 ½ C flour
2 t baking powder
2 t baking soda
Pinch of salt
1 ½ C yogurt¹
1 t vanilla
3 T butter melted
Preheat waffle iron to medium setting Serves 6
Mix dry ingredients together in medium bowl and set aside
In small bowl add eggs, yogurt, and vanilla than whisk.
Add egg yogurt mixture and butter to flour mixture and mix until incorporated. Do not over mix.
Spray top and bottom irons with PAM or lightly brush with melted butter. Ladle waffle makers recommended batter amount into the iron, Cook until golden brown about 6-8 minutes. Remove and serve with maple syrup or berry toppings.
¹Any yogurt can be used. I use plain Greek yogurt.
I do not add sugar. Maple syrup or berry toppings provide the sugar element.
These waffles can be frozen and reheated in a microwave or toaster.