Onion Soup

Made onion soup today. I've never made it before. The recipe is simple, just slice up 4 onions and saute them in some olive oil or I use coconut oil, for10 mins. Stir now and then. Then add an herb if you like, cover and reduce heat to low and cook 35 mins. Then add 4 cups broth (made mine from bones last time I had roasted chicken). Simmer 10 mins. uncovered and season to taste with salt and pepper. Add minced or pressed garlic (as much as you want) just before serving. Also some minced fresh herbs would be great.

This is a feel good soup like chicken soup, but better. Good for when you aren't up to eating, feeling punk. Trying to ward off a cold or the flu.


 

My version of Eggplant Parmesan

Heat oven to 425. I slice my eggplant place on a baking sheet. Brush eggplant with olive oil and roast for 30 mins. In the mean time I heat up some bottled Puttanesca Sauce and slice some fresh mozzarella. Take eggplant out of oven and put a couple of spoons full of Puttanesca Sauce on top of each slice and a slice of fresh mozzarella on top of each slice and return to oven and bake just until the cheese is starting to melt.

I always buy the sauce but I'm thinking I should try making some here is a recipe.

Linda

Homemade yogurt and kefir and elderberry syrup

I've been making yogurt for a couple of months now and started making yogurt cheese out of it. I also am making kefir now. I saw someplace that you can make cheese out of it too. I have been just having a couple of tablespoons of it in the morning because I don't know if it will upset my stomach and I'm gradually increasing it.

I'm not sure really what to do with the kefir. Most people make smoothies out of it but I'm not eating fruit right now. Also I've heard that you use it like buttermilk but I don't use buttermilk that much either. A lot of people also use it in baking but I don't bake.

My dd says she just drizzles it on things. So I guess I just have to get use to thinking about putting it on things. Salad dressing would be another alternative.

I made elderberry syrup the other day and I'm taking a spoon full of that before bed to help build up an immunity to viruses. It I thought I was getting sick I would take it more often, but it does have agava in it and I have to worry about it giving me a spike if I take too much. I tried making it with out the sweetener, but it was too bitter.

Baked Eggs

I tried baked eggs a couple of times and I think I've given up on them. I can see that they would be good when cooking for a crowd but it is very hard to get the whites done and not over cook the yolks. Linda

My version of Beef Stroganoff

I like to keep it simple. I made it the other day and this is what I did.



I took a fry pan with a lid and heated up some oil. I sliced about 1/2 of an onion and threw it in. Then I took 2 steaks and cut them up in bit size pieces and threw them in and let them brown together for a while. Then I added about 4 cups of sliced fresh mushrooms and some minced garlic about 2 cloves.



I made about a cup of broth with hot water and a boulion cube, you could use canned broth. I threw that in and covered it, turn down to simmer and let it cook for about 20-30 mins. and checked doneness of the meat. It was tender so I added the sour cream, a small container, about a cup. The way you do that is you put some of your warm gravy in the sour cream and warm it up then you put the sour cream in the pan. Just stir and heat until gravy is hot, don't boil, it could curdle on you. I forgot season with salt and pepper.

If you want your gravy thickened you can mix a couple of tabs. of flour with about a 1/2 cup could water or broth and stir it into the gravy and cook until thickened.

You can use a tougher cut of meat like round steak, just cook it until it is tender and you may need more broth.

Adjust amounts according to taste, more mushrooms, more meat and less mushrooms, more gravy.

I use to make this recipe by dredging my meat and slowly browing it, but I didn't do that this time as it take a while and I thought it was just as good with this simple method.

Also I use to use round steak and sometimes felt the flavor wasn't there, so now I use more flavorful cuts. The one I had was well marbled and not expensive.

Linda