Category Archives: Misc Recipes

Slow Cooker Caramelized Onions

This is a quick link post. Because I have to share an amazing link with you. A link that changed my life.

How, you ask? Simple – it opened up the doors of any damn recipe that requires caramelized onions. Let’s be clear. I was highly unlikely to ever slave over a stove top making caramelized onions.

I bet you’re wondering if slow cooker caramelized onions are as good as the kind you slave over. I think so. I tell you that I can’t tell the difference between my caramelized onions & someone else’s. They’re all good.

So, yes. I really did make these in a slow cooker. And I don’t regret it.

Best part? They freeze wonderfully. So now I can make heaping piles of caramelized onions with minimal effort AND have them for future ventures.… Continue reading →

Pork tongue salad

So, once upon a time, Bill & I purchased a hog with 7 of our friends. We knew we were in for something else, but we didn’t know exactly what.

One thing no one anticipated was exactly which “weird” cuts we’d get. I figured we’d end up with a heart, maybe a couple of kidneys. And we did. We also got the tongue, which was not something I had ever considered eating before.

This is funny, once you stop to think about it. A tongue is just a muscle, and a well-used one at that. It’s probably damn fine eating. But not once in my time on this earth had I ever considered the possibility that animal tongues might be food.

Now, of course, I realized when I saw it that there was no guarantee we’d end up with the tongue.… Continue reading →

Smitten Kitchen’s Naked Tomato Sauce

I have told you all in the past how much I didn’t like tomatoes. I liked ’em ok in sauce, ketchup and, you know, things like that. Cooked, let’s say. Then Corrine and an unknown farmer came into my live & bulldozed that into oblivion. You all know that.

Now I really like tomatoes, in season. I still kind of find winter tomatoes repulsive. So now, possibly more than any other food in the world, I’m vaguely obsessed with finding a way to preserve this for the future. Of course, I’m pretty new at this “preserving things”, so it’s going slowly.

The other day I managed to can a dozen pint jars of tomatoes. I don’t know if that’s a reasonable size or not, but I decided it seemed better than quarts for a family of two.… Continue reading →

Slow-Cooker Caramalized Onions.

Holy crap, we have a lot of onions. Our wonderful CSA “Tomato Mountain Farm”:http://tomatomountain.com/ recently had several weeks of us getting several onions in the batch. While onions last awhile, I’m told that spring onions really don’t last as long. And I couldn’t use them up fast enough.

Enter my friends Mark & Susan. See, Mark & Susan also purchased a share of Tomato Mountain Farm’s CSA. So they’re in eggplants & onions up to their ears too.

Mark is, rumor has it, an awesome cook for himself & his lovely Susan. I’m always envious as Susan often talks about what good things Mark has made recently. And recently she mentioned goat-cheese eggplant rolls (I haven’t had a chance to try these) and slow-cooker caramelized onions.… Continue reading →

Bill’s Myriad Roasted Pumpkin Seeds

This isn’t a recipe, as much as a general idea of how to cook something.

A couple of weeks ago we made a tasty Arizona Pumpkin Soup that said it would do well with some toasted pumpkin seeds. We bought a bag (a few cups worth) of raw pumpkin seeds thinking, how hard can it be? Well, not very, though there are a few gotchas.

The three types we made were:

* Olive oil and salt
* Cinnamon and brown sugar

* Spicy!

We used a recipe from Pumpkin Patches and More as to give an idea what temperatures to roast at and whatnot.

This is pretty loose, since it’s not a cookbook recipe, and I didn’t take very good notes (sadness!). But, nevertheless, you’ll get something to work from!… Continue reading →