Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove fromturn off heat. Let sit 12-18 minutes.
Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
I also found the best way to peel an egg! It seems silly, but i love it.
I’ve become the team leader for the Spark People cooking light group – so our newest thang is to try and make 1 or 2 recipes from the current issue. We ended up thinking of a couple – but I ended up with the Chocolate Coconut Macaroons (review/recipe coming soon) and Crock Pot French Onion soup.
Note: cutting onions, is the suck!
As anyone who knows me or my cooking knows, i don’t follow recipes “exactly”. I’m always missing an ingredient, don’t like or someone else doesn’t like an ingredient… so almost every recipe gets a “change”. This one was no different. Another team member had made this dish first and suggested a splash of alcohol, which lead me to “research” french onion soup.
Which lead to:
Using 4 different kinds of onions, swapping out wine for some of the stock (learning the difference between stock and broth), finding a new kind of stock “goo” that you add hot water to.. learning about caramelizing onions in the crock pot and that you don’t need the sugar and in the end, all in all an ok soup.
French Onion Soup – Slow Cooker
1/4 cup unsalted butter
6 thyme sprigs
1 bay leaf
5 pounds large sweet onions, vertically sliced (about 16 cups)
2 red onions
3 sweet onions
2 yellow onions
Or whatever combo gets you to 5 pounds, this filled my 6 qt crockpot to the top
Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours.
Remove thyme and bay leaf; discard. Add stock, wine, vinegar, salt, and pepper; cook, covered, on HIGH for 30 minutes. 3 – 4 hours
Preheat broiler to high.
Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted. Place 1 cup soup in each of 12 (8-ounce) ramekins or ovenproof bowls, or follow freezing instructions. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat procedure with remaining 6 ramekins, bread slices, and cheese
Large handful green beans (6 ounces), sliced crosswise into 1/4-inch pieces
1/4cup chopped roasted cashews
1/2cup low-sodium chicken broth
5 tablespoons fresh lemon juice, or to taste
2 tablespoons sliced fresh mint or cilantro (optional)
Bring a large pot of water to a boil and add the rice. Boil for 25 minutes; drain well.
Meanwhile, finely grate the gingerroot and crush the garlic and place in a large bowl; combine with the salt, cumin, coriander, turmeric and cayenne pepper and 1/2 cup of the coconut milk. Add the chicken; cover and refrigerate until the rice is ready.
Warm the olive oil in a medium Dutch oven over medium-high heat until it shimmers. Add the onion and cook, stirring, until it begins to brown, 5 minutes. Add the cinnamon stick and continue to cook, stirring, until fragrant, 3 more minutes.
Reduce the heat to low. Transfer half the onions to a plate, leaving the cinnamon stick and the rest of the onions in the pot. Over them, layer the partially cooked rice, green beans, half the cashews and then the chicken with its marinade. Pour the chicken broth and the remaining coconut milk over the top; sprinkle with the reserved onions.
Cover and cook over low heat until the chicken and rice are cooked through and the liquid has been absorbed, about 20 minutes. Add the lemon juice and serve topped with the remaining cashews and, if desired, the sliced mint or cilantro.
Let the chicken marinate for longer.
The flavors were good, the black rice was a nice choice to add.
Servings Per Recipe: 6
PER SERVING: 376 cal., 12 g total fat (3 g sat. fat), 45 g carb. (3 g fiber), 23 g pro.
8 to 10 cups chicken stock (replace chicken stock with bulion)
In a pan/stock pot saute the hot link to get a nice crust on the peices. Remove the hot link. Cook the onion and celery in the left over drippings (aka grease) add the garlic, cook for 1 to 2 minutes. Return the sausage, add bay leaf, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes. Add the ham hock and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Cook the bean mixture for 2-3 hours or until the beans are tender. Immersion blend a portion of the pot to thicken the mixture. Season with slap ya mama if needed. Remove the ham hock and slice the meat off the bone. To assemble, spoon the warm rice onto the serving bowl. Ladle the bean mixture right over the top. Garnish with green onions, Essence and crusty bread.
We loved it. When we make it for home i add a jalapeno, maybe some green chilies.
I love Slap Ya Mama seasoning on it. Mmmm! For extra nummies cook up a baquette to dip in the sauce! You can’t really over-simmer it. I let it sit all day on the stove or in the crockpot!
Was finally cleaning out my stack of recipes I had saved for some day. Some day finally arrived and this one got to make an attempt at staying in the wilker recipe app! This originated in fitness magazine, i changed it up a little bit with pre cooking the tofu, adding some pickled jalapenos, and skipping the rice.
Tofu with Black Beans and Garlic
1 teaspoon sesame oil
1 14 -ounce can black beans, rinsed and drained
1 tablespoon minced fresh garlic (3 cloves)
1 package sliced extra-firm tofu
1 jalapeno, picked or regular
2 teaspoons grated fresh ginger
3 tablespoons hoisin sauce
Cut tofu into small pieces, sprinkle with Chinese 5 spices, salt and pepper
Pan fry tofu to get a crisp on all sides, remove from pan
Heat oil in a nonstick skillet. Add beans and garlic; stir-fry 2 minutes. (add water or broth to keep from sticking)
Add tofu and ginger; cook, stirring frequently, 2 minutes.
Stir in hoisin sauce.
Serve with tofu.
So much better than anticipated! I added some pickled jalapeno, and some broth to keep beans from sticking, but it was a nice quick and healthy meal!
Funny thing about this post was, half way thru this cruise we said, we need to write some of this down so we remember next time… which we also did last time, but didn’t read that one before this trip either!
Cool things to bring:
Shoe caddy to hold all your little things and keep the bathroom counter clear!
We used it to hold sun tan lotion, pills, nail clipper, ear phones, aloe, workout ipod, makeup, everything little that gets lost in a bag and takes up space on the counter!
2. Clothes line – there is one in the shower, but this way it can swing in the breeze in the room not the stuffy bathroom and actually dry!
3. Sea sickness bands and ginger. The at sea days can get dicey. Now-a-days they are much fancier!
Cool things to know:
The pre-purchase wine comes out pretty affordable! 8-9 dollars a bottle!
Watch the news letter for which beer and which bar has the specials that day
On a winter cruise, know the temps from departure port down thru all the ports you are visiting
Always take the first departure group to get off the board… Either walk off – with your luggage in tow, or the first group where they take it the night prior. We’ve made this mistake at least 2 times now, just get the heck off, you are kicked out of your room as fast as they can since the next group is coming on in a couple hours, and the buffets close at 9-ish, and nothing else is available for purchase. Bring a book or a game if you don’t, it’s a long annoying wait.
Never buy anything from the gift shop on the first half of the cruise, there will be a sale before it ends. I promise.
Become a part of the “frequent cruiser” club – it lets you “cut” the line on embarcation day!
2. Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings in pan; increase heat to medium-high. Add pepper and garlic; sauté 4 minutes. Remove from heat; stir in crumbled bacon and Mozarella cheese. Divide the bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. (spread the mixture across the bottom)
3. Heat 2 cups milk in a saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Place Parmigiano-Reggiano and the remaining ingredients in a large bowl; stir with a whisk. Gradually add the hot milk to egg mixture, stirring constantly with a whisk. Divide egg mixture evenly among ramekins. Place the ramekins in a roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 350° for 32 minutes or until the center barely moves when the ramekin is touched. Remove ramekins from pan; let stand 10 minutes. Serve warm.
Below is what they looked like just as i put them in the oven
So, i thought I had made this recipe, but after i started to write down what exactly i had created, i figured out, i had started with this recipe as an “idea” and pretty much swapped out all the pieces to still create something yummy!
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place squash in large bowl; toss with 2 tablespoons chipotle oil, cumin, paprika, and sea salt. Arrange squash in single layer on baking sheet; roast 20 minutes. Turn squash over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, squash, and oil from baking sheet, mint, vinegar, and 1 tablespoon blood orange oil. Season with salt and pepper. When ready to eat, place spinach in a bowl, top with the lentil mixture, top with cheese to taste. Stir to combine oil with spinach.
Preheat oven to 350 degrees F. Lightly grease a 13-by-9-inch pan and set aside.
In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
Add cake mix ONLY and stir until thoroughly combined.
Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).
Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean.
Remove cake from oven and let cool on a cooling rack.
Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.
Serve cake with a dollop of whipped cream, if desired.
Woah – delicious! I think next time i wouldn’t cook the cake the full time, let is be a little more moist!
I also used caramel balls, not chopped caramels and it worked pretty well, but i think i might have liked how the squared melted better…
I saw this recipe when i was down some crazy rabbit hole… And i finally got all the pieces together and was able to make it! I couldn’t get the coconut milk to behave, so i just plopped the top stuff in the can into the blender.
SALTED DOUBLE CHOCOLATE ICE CREAM
Ice cream base 4 ounces good quality dark chocolate, broken into pieces 2 cups Califia Farms vanilla almondmilk 1 can full fat coconut milk, refrigerated overnight 4-6 medjool dates, pitted
Mix ins 1 ounce good quality dark chocolate, roughly chopped 2 tablespoons cacao nibs, optional 1/4 teaspoon flaky sea salt
In a small saucepan over medium heat, combine the chocolate and almond milk. Cook until chocolate is completely melted then add the dates and cook for one additional minute. Transfer mixture to the base of a high speed bender, such as a Vitamix, then scoop the thick, white layer of coconut milk fat off the top of the can of refrigerated coconut milk and add that to the base; blend on high speed for 15-30 seconds. Transfer to a large bowl, cover with plastic, and refrigerate for at least four hours, or until thickened and chilled. Once ready, transfer the mixture the the bowl of your ice cream maker and mix according to the manufacturer’s instructions. Once the ice cream starts to really thicken, add the mix ins and let the ice cream machine do it’s thing for another 5 minutes. Serve ice cream immediately or transfer to a freezer safe container. Thaw for 15-20 minutes before serving.