Recipes Good Enough To Eat

Savory Tip
Onions & Potato Salad

Want to give your Potato Salad an extra burst of flavor? Dice your onions and set them aside on the counter for about two to three hours wrapped in wax paper (and only wax paper because plastic seems to give the onions a chemical flavor); then combine the onions with the rest of the recipe. You may do the same process with the onions for great tasting tartar sauce, cold cuts, omelets or eggs dishes.

Savory Tip
Green Bell Peppers & Onions

When making soups, stews, meats, and fish, you can give your dish a more savory flavor by the use of a frozen green bell pepper/onion mixture. Whenever you are using onions and green bell peppers and there are leftovers, instead of throwing them in the trash, place them in a plastic (ziploc or glad) bag, and before sealing it, press all the air out while rolling the bag around the contents, then wrap in aluminum foil (to keep the smell from escaping throughout the refrigerator). After about three days or more, you can use the onion/green bell pepper mixture in beans, soups, stews, etc. to give them some extra flavor. The best time to add to soups and stews is toward the last ten to fifteen minutes of cooking. You may add it to oven-baked meats and fish at the beginning.

Savory Tip
Roasted Garlic

You will need Parchment paper, salt (optional), black pepper, olive oil, aluminum foil. To tone down the rawness, you can roast it in the oven at 350° degrees for about 45 minutes to an hour, depending on the amount that's being roasted. Peel off as much of the outer skin as possible from the cloves. Cut off the tip where it was once attached to its plant. Lay out your aluminum foil (about 8 inches long), then your Parchment paper (enough to fully cover the amount of cloves that you have). Cover the entire clove with about a tablespoon of olive oil. Add a pinch of salt and black pepper (optional). Begin wrapping the cloves, keeping in mind that you do not want the oil to escape while roasting. The oil can very well drip onto the floor of the oven and cause a fire or great smoke. Place the cloves (already wrapped in Parchment paper) onto the aluminum foil, then bring all sides of the foil upward and twist tightly. If the foil should tear, keep what you already have and place everything inside another piece of foil and twist it upward tightly. Place either on a cookie sheet or directly on the top rack of the oven. You can honor the above time, however, the best way to determine doneness is to squeeze the cluster of garlic cloves and if they are soft to the touch, they could be ready to remove from the oven. Do not burn them. After they are done, remove from the oven and let cool for about half an hour. The best way to store them is to let them stay in the Parchment paper/foil or put them in a small Pyrex bowl and place your now roasted garlic cloves in the freezer and use as needed. There will be no need to defrost them before using because once they are exposed to room temperature, they soften up pretty quickly.

Savory Tip - Saute Your Ingredients

You will need onions, green bell peppers, roasted garlic, roasted peppers, a pinch of (optional) salt & black pepper, olive oil. Dice two large onions, one whole green bell pepper, and one-half of a roasted peppers. On medium-high heat, add about three tablespoons of good olive oil in a large frying pan. Add your onions and green bell peppers, (optional) salt and black pepper and cook for about 8-10 minutes or until they are translucent or soft. Add the roasted peppers and roasted garlic and stir for about 30 seconds. Turn off heat and remove pan from burner. You can now add the sauteed ingredients to spinach, collards, fish, beans and rice, soups, stews, gravies, vegetables, pizza, etc. You can also freeze any leftovers by putting them into a small Pyrex dish and covering it with Parchment paper or a double layer of wax paper, then aluminum foil.