Monday, August 4, 2014

Zucchini Sticks with Sweet Onion Sauce

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.
Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
When the onions are medium brown, remove them from the heat.
Place the following in a small food processor or blender:
all of the caramelized onions
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
Process until fairly smooth. Remove from the processor, and stir in 1 cup mayonnaise.

Zucchini Fries:

scant 1/2 cup freshly grated Parmesan cheese
garlic powder and paprika, a little of each

panko bread crumbs
1 zucchini

Cut up zucchini into fries, no need to peel.  Dip into flour, then into egg, then into seasoning mixture.  Place on greased pan.
Bake at 425 for 10 minutes, then flip, and bake for 10 more minutes.

Thursday, February 6, 2014

Cream of Chicken Soup recipe- to use in place of condensed soup

Prep time:  
Cook time:  
Total time:  
Serves: 3 cups
Makes the equivalent of about 2 cans of condensed cream of chicken soup.
  • 2½ cups chicken broth (I used 2 cans)
  • 1½ cups milk
  • ¾ cup flour
  • 1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)
  1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
  2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
  3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I’m going to use the soup for. The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.