GREEN BEANS WITH CARAMELIZED SHALLOTS

 GREEN BEANS WITH CARAMELIZED SHALLOTS

INGREDIENTS: 1/4 cup oil. 2 tbs butter, 2 large shallots, 6 cloves of garlic, bag of french green beans, 1 tsp salt and pepper, 1/4 cup water and a pinch of sugar.

Cook the garlic and shallots in the butter and oil on a low heat for roughly a half hour. You want the shallots to get lightly brown but not burnt. Add everything else and sauté until the beans are the amount of doneness you prefer. I sautéed mine for roughly 10 minutes. 

FRENCH ONION SOUP WITH CARAMELIZED ONIONS

 FRENCH ONION SOUP WITH CARAMELIZED ONIONS

INGREDIENTS: 1/2 cup olive oil, 2 tbs butter, 8 cloves chopped garlic, 5 cups of chopped onions (I like a variety so I used white, yellow and purple onions), 4 cups beef stock, 1 tsp salt, pepper and sugar, 1/2 cup white wine, 1/3 cup cognac.

Topping: Swiss cheese, grated parmesan cheese and crusty bread.

Cook the onions and garlic in the butter and oil for at least a half an hour on a low heat. You want them to turn lightly brown but not burnt. Add everything else and simmer for another half an hour.

Put a crusty piece of bread in a bowl, top with soup, put a piece of Swiss cheese and a sprinkle of parmesan cheese on top. Broil until it gets brown and the cheese is melted. 

CARIBBEAN COLE SLAW

 CARIBBEAN COLE SLAW

INGREDIENTS: 4 cups shredded savoy or Napa cabbage, 2 peeled carrots, 2/3 cup mango pieces, 4 chopped scallions, 1/2 cup fresh parsley, 1/2 cup slivered almonds. (you can add or subtract any veggies to this mix)  

DRESSING: 2 tbs dijon, 2 tbs honey, 2 tbs brown sugar, 2 cloves crushed garlic, 2 tbs cider vinegar, 1/8 cup pineapple juice, 1 tsp red hot, 3 tbs olive oil, 1/2 tsp salt

I made the dressing ahead of time so the flavors would really mesh. Since I'm not a huge fan of mayo, this was perfect! If you don't want it so sweet, use less honey and brown sugar.

Mix everything when you're ready to eat. 

CURRY STEW

 CURRY STEW

INGREDIENTS: 1/4 cup olive oil, 1 onion, 8 cloves of garlic, 1 pound cut up sweet potatoes, 1 pound cut up butternut squash, 1 diced jalapeño, 1/4 cup fresh grated ginger, 1 can coconut milk, 1/2 cup rum, 4 cups chicken stock, 1 tsp salt and pepper, 1 tbs fresh thyme, 2 tbs curry powder, 1 tsp allspice

Garnish: Sour cream, scallions and chives.

Cut up the onion, jalapeño and garlic and sauté in the oil for 5 minutes . Add the rest of the ingredients and simmer until butternut squash and sweet potatoes are soft. It took about an hour for the veggies to be finished.

This had so much flavor.  I know you'll love it!

KALE - SPINACH - SWISS CHARD MIX

 KALE - SPINACH - SWISS CHARD MIX

INGREDIENTS: 2 pounds spinach, kale and chard mix. 1/4 cup olive oil, 6 cloves garlic, 1 onion, 1 Hungarian pepper, 2 scallions, 1 tomato, 1 tbs fresh thyme, 1 tsp salt and pepper.

Sauté the garlic, onions and pepper in oil for couple minutes. Add everything else and cook until all of the greens are wilted. 

SWEET GLAZED CARROTS

 SWEET GLAZED CARROTS

INGREDIENTS: 

5 Carrots peeled and cut

Sauce: 2 tbs butter, 2 tbs brown sugar, 1 tsp red hot, 1 tsp lemon juice, 1/4 cup pineapple juice, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp chili powder

Boil the carrots 5 minutes then drain. In the same pan, heat all the ingredients for the sauce until heated through and the brown sugar is dissolved.    Mix and enjoy!!!

Ethiopian Chicken Thighs

 Ethiopian Chicken Thighs

Ingredients: 6 chicken thighs with bones and skin. Salt, pepper and Berbere seasoning

Sauce: 6 cloves crushed garlic, 1 cup white wine, 1/4 cup honey, 1 tsp Berbere, 1 tsp garlic powder, 1/4 tsp salt and 1/2 tsp black pepper

Season the thighs. If a lot of excess skin, cut some of it off. Put in the fridge to marinate. 

Heat the sauce on a low heat in a saucepan for 15 minutes. 

Preheat oven to 350. Sear the thighs in canola oil 4 minutes per side. Put in oven for half an hour, add the sauce, cook ten minutes more and then broil for a couple minutes. 

ENJOY!!!!