So good and perfect for a cold winter night.
- 1 tbsp butter
- 1 tsp oliveoil
- 3 mediums, halved and sliced thin
- 1 tsp salt
- 1 tsp flour
- 2 tbsp sherry
- 1 quart beef or veggie stock
- 1 tsp dried thyme
- French bread, sliced 1 inch thick
- 1 c grated Gruyere
Using the sauté function, add the butter, oil and onions and cook until caramelized, about 20 minutes.
Sprinkle in the flour and stir well. Add the sherry, stock, thyme and salt. Cover and cook on high for 5 minutes.
Place bread on a baking sheet, rub with a garlic clove and top with cheese, broil for 1 – 2 min until melted and starting to turn golden.
Place bread in the bottom of 4 bowls, spoon soup over.
The tea marinated pork really made this dish special. This is a great weeknight summmer meal.
1 c boiling
1/4 c sugar
2 English breakfast tea bags
One 1-pound pork tenderloin,butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
3 tbsp olive oil or avocado oil
1/4 c lime juice
2 tbsp minced cilantro
1 diced avocado
1 thinly sliced jalapeño, for serving
In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour or overnight.
Remove the pork from the marinade. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
In a small bowl, whisk the lime juice with the minced cilantro and oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with diced avocado, thinly sliced jalapeño
and the lime dressing.
Wow! And you are welcome! Yes, this sandwich is THAT amazing! This is from Simple by Diana Henry, the only change was using a jalapeño instead of a Greek chili.
Handful cilantro leaves
16 sprigs mint leaves
2 garlic clove, minced
1/2 tsp granulated sugar
1/2 lemon, juiced
4 slices white bread
1 c cheddar cheese, shredded
1 tomato, thinly sliced
1/2 red onion, thinly sliced
pinch ground cumin
pinch ground coriander
pinch ground ginger
pinch ground cinnamon
Butter or ghee
For the chutney:
Combine the chili through the sugar in a mortar and pestle. Pound well, You could chop everything together, but the chutney is better if it has a good pounding.
Add the lemon juice.
Spread the chutney on both slices of the bread. Lay the cheese, tomato, and onion on one slice. Sprinkle with the ground spices. Set the other slice of bread on top.
Spread bread with butter. Cook each side for at least 3 minutes, till golden and the cheese is melted.
This is so simple and so tasty. It tastes even better the next day. Totally time is just about an hour.
1 3 lb pork loin roast
1 red onion, sliced thin
2 grabby smith apples, sliced thin
4 springs thyme
2 bay leaves
1/2 c white wine
1/4 chicken broth
1/2 tsp salt
1/2 tsp groubd black pepper
Add all ingredients to the pressure cooker, stir.
Set on high pressure (9-11 psi) set for 30 minutes. Remove the rhyme and Bay leaves when done.
Use to forks to shred the Pork and serve.
Serves 6 – 8.
Comfort food and healthy! What?? This is perfect for one of those nights when you just don’t feel like cooking.
1 lb brussles sprout, quartered
3 slices bacon, sliced into thin strips
1 onion, sliced thin
salt and pepper
In a cast iron skillet cook bacon, Brussels sprouts and onion over medium heat until crispy, stirring frequently.
In a medium size pot of water, add a tbsp of vinegar and bring to a simmer. Add eggs and cook about 2 – 3 minutes.
Divide Sprouts and top with bacon.
This Cauliflower is perfect for those of you watching your carbs – and it tastes wonderful!
4 oz chopped pancetta
1 bag of cauliflower rice
Salt and pepper
2 tbsp ghee or olive oil
1 yellow onion minced
8 oz crimino mushrooms, chopped
1 inch piece ginger, minced
2 tbsp coconut aminos or soy sauce
1 tsp cocnut or rice vinegar
1 tsp fish sauce
8 scallions, sliced thib
1/4 c cilantro, chopped
Cook pancetta in a large pot until crispy, set aside on a paper towel to drain.
Whisk the eggs, cook in a pan with the pancetta drippings over medium heat and fry the egg into a thin omelette. Remove from pan and let cool, then slice into thin strips.
Melt the ghee, add the onions and mushrooms and cook until translucent. Add the cauliflower and ginger and cook over low heat for 5 minutes until tender.
Season with coconut aminos, coconut vinegar and fish sauce. Stir in remaining ingredients and serve.
Serves 4 – 6.
This soup is so good – perfect for a could rainy night.
1 TBSP olive oil
1 TBSP butter
2 pounds yellow onions, sliced thin
2 tbsp flour
1 bay leaf
1 sprig fresh thyme
Salt and pepper
1/4 c dry sherry
1/4 c white wine
8 c beef stock
1 oz gruyere cheese, grated
1/2 c parmigiano, grated
1/4 c asiago, grated
In a Dutch oven, or large pot, sauté the onions with the oil and butter over medium heat, until the onions are soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry and wine, simmer uncovered for 10 more minutes.
Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes.
Preheat oven to 400 degrees. Line a bakin sheet with silicon matin parchment.
Combine cheeses in a small bowl. Place 2 TBSP on the baking sheet and pat to make a 4 inch round. Bake 6 – 8 minutes, set aside to cool.
Laddel soup into a bowl, sprinkle with Gruyere and cheese crisp.