French Onion Chicken Thighs

This smelled so good I forgot to snap a picture! This is stup? It’s more than chicken and not quite a soup. The carmalized onions really take the flavor deep! Serves 4.

• 1 tbsp unsalted butter
• 1 of chicken thughs
• 3 large yellow onions, sliced thin
• 1/2 tsp salt and pepper
• 1/2 c dry white wine
• 1 1/2 c beef or chicken broth
• 2 tsp thyme
• 1 c grated Gruyere

In a slow cooker on sauté mode, heat the butter, then add the chicken and brown on each side. Remove to a plate.

Add onions, salt and pepper and cook continue to sauté until carmelized, stirring frequently. About 20 min.

Add remaining ingredients except cheese and cook on high for 2 hour or low for 4 hours.

When it’s done, shred chicken and serve topped with cheese.

Cucumber and Basil Salad

This is a refreshing and easy summer salad. Patricia Wells never disappoints. Use a mandoline to make quick work of the slicing.

• 1/2 sweet onion, sliced thin
• 2 cucumbers, sliced paper thin
• 1 c fresh basil leaves

Dressing

• 1/4 c basil oil
• 1 tbsp lemon juice

Combine the oil and lemon juice in a small jar.

Toss the remaining ingredients in a bowl, then toss with a little dressing, adding a little more to ensure everything is coated. Season with salt and pepper.

Serves 4.

Spicy Shrimp Salad

This is a quick and tasty salad! I used langoustines since that’s what I had on hand, shrimp works great too!

1 tbsp+ Olive oil

1 lb cleaned, peeled and cooked shrimp or langoustines

Salt and peoper

1 c breadcrumbs

1 tsp old bay seasoning

1/2 c mayo

2 tbsp milk

1 tbsp hot sauce

20 oz lettuce greens

Capers to garnish

Combine mayo, milk and hot sauce and set aside.

Heat olive oil over medium low heat, add breadcrumbs and old bay. Cook, stirring until nicely toasted.

Toss lettuce with 1/3 – 1/2 the dressing in a bowl and divide amount 4 plates. Top with breadcrumbs, shrimp and capers. Serve with extra sauce.

Serves 4.

Fried Rice

• 2 tablespoons butter divided
• 3 eggs whisked
• 4 oz ham or pancetta, diced
• 2 medium carrots small dice
• 1 small onion small dice
• 3 cloves garlic minced
• 1 cup asparagus, sliced thin
• 4 cups cooked and chilled rice (I either use white or brown rice)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• sliced green onions for garnish if desired

• Heat 1 tablespoon of butter into a large skillet.
• Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
• Add the remaining tablespoon of butter into the pan.
• Add ham or pancetta, carrots, asparagus and onion to the pan and cook until tender, 3-4 minutes.
• Stir in garlic and cook for an additional minute.
• Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
• Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
• Serve immediately with green onions for garnish, if desired.

Spaghetti Squash Casserole

This recipe and easy, healthy and yummy!

– 2 – 3 lb spaghetti squash, cut in half and seeds removed

– 1 lb ground beef or pork

– 1 shallot, sliced thin

2 cloves garlic, minced

1 1/2 tsp italian seasoning

Salt and pepper

1 28 oz can diced tomatoes

1 c shredded fontina cheese

Basil for garnish

Preheat oven to 400. Place squash on a pan and roast for 30 – 40 minutes until soft.

In a 12 inch skilled, add ground meat, shallot and garlic, cook over medium heat until the meat is browned. Stir in seasoning and tomatoes and cook for 20 min on low until thicker.

Shred the spaghetti squash and add to sauce. Stir well and top with cheese. Bake for 15 minutes until bubbly and cheese is melted l.

Top with basil and serve.

Serves 4 – 6.

Turkey Chili

This is where the multicooker shine! Cook your beans under pressure, sauté your veg and meat and then bring them all together to slow cook for one tasty chili!

• 1 lb dried pinto beans
• Salt
• Bay leaf
• 1 lb ground turkey
• 2 onions, sliced thin
• 2 poblano, diced
• 2 red bell peppers, diced
• 2 jalapenos, diced
• 5 cloves garlic, minced
• 4 tbsp Chile powder
• 2 tsp oregano
• 2 tsp ground cumin
• 1 tsp black pepper
• 1/2 tsp coriander
• 1 larger beer
• 28 oz diced tomatoes with chilies

Place beans, 6 c water, 1 tsp salt and bay leaf in the multicooker. Cook on high pressure for 30 minutes and allow to release. Drain and remove the bay leaves.

Turn you multicooker to sauté. Add turkey and cook until browned, breaking up with a spoon. Remove from cooker. Add onions, peppers and garlic and sauté until soft. Add spices, Turkey, beer and tomatoes, cook for 5 min. Stir in beans and cook in slow cooker mode on low for 6 hours.

Garnish with cheese, sour cream, salsa and/or hot sauce.

Serves 8 – 10

Zuk Spirals with Garlic Tahini Dressing

This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

• 1 lb zuks, spiral cut
• 1 tsp salt
• 1/4 c Garlic Tahini Dressing
• Espelette pepper or Aleppo

Garlic Tahini

• 2 cloves garlic, minced
• 1/4 c tahini
• 1/4 c whole milk yogurt
• 2 tbsp lemon juice
• 1/2 tsp sea salt

Combine in a blender. And chill if not using right away.

Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

Serves 4.

Warm Kale and Quinoa Salad

This is so good and makes great leftovers!

• 2 c Quinoa
• 2 c water
• 2 c baby or shredded kale
• 1/4 c pine nuts, toasted
• 1/4 c raisins or dried cranberries
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.

Stir in remaining ingredients and serve.

Serve 4 – 6.

Red Lentil Coconut Curry

This dish is so yummy! Just the right amount to sweet and heat – the curry sauce adds a little tang!

For the curry:

• 2 c rice, cooked and warm
• 1 onion, diced
• 3 cloves garlic, minced
• 3 inches ginger, peeped and minced
• 2 tbsp olive oil
• 1 c red lentils
• 1 15 oz can diced tomatoes
• 1 15 oz can full fat coconut milk
• 1/4 c red curry paste
• 2 tbsp tomato paste
• 1 tsp salt
• 4 c baby spinach

Cilantro Chutney:

• 1/4 c diced onion
• 2 c cilantro
• 1/4 c golden raisins
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt

In a large skillet sauté onions over medium heat for 5 min. Add garlic and ginger and sauté 1 min.

Add lentils, tomatoes, coconut milk, 2 c water, red curry paste, tomato paste and salt. Simmer 15 – 20 minutes until the lentils are tender. Stir in spinach and remove from heat.

For the chutney:

Place all ingredients in a blender and smooth.

Serve lentils over rice and top with sauce.

Serves 4.

Wonton Soupg

These mushroom wontons are so yummy. I packed the soup with tons of veggies for a filling and hearty winter soup.

Wontons:

• 4 oz shitake mushrooms
• 1/2 c shredded carrots
• 2 cloves garlic, minced
• 1 green onion chopped
• 3/4 c tofu, crumbled
• 1 tsp salt
• 1/4 tsp paprika
• 2 tsp toasted sesame oil
• 2 tsp rice vinegar
• 1 pack wonton wrappers

Broth

• 1 tbsp toasted sesame oil
• 6 green onions, chopped
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 4 c shredded cabbage
• 1 tbsp rice vinegar
• 1 tbsp vegan oyster sauce
• 4 c veggie broth
• 2 c water
• 1 tsp salt

Toppings:

• Cilantro
• Green onions
• Sliced dikons

To make wontons:

In a food processor combine mushrooms, carrot, garlic and green onions and pulse till minced fine. Add tofu, salt, paprika, sesame oil and vinegar to minced veggies. Stir to combine.

Fill a small bowl with water. Place 2 tsp mushroom mixture on wonton wrapper, dip finger in water and run on edge of wrapper, fold to seal. Place on a plate and cover with a damp cloth, repeat until all the filling is used.

In a large pot add sesame oil, onions, ginger and garlic and cook for 2 minutes. Stir in the vinegar and oyster sauce, cook for 2 minutes. Add broth, water and cabbage and cook for 10 minutes.

Bring a medium pot of water to boil, add wontons and cook 2 minutes.

Place wontons in bowl and cover with broth.

Freeze ahh extra wontons.

Serves 4.