Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
SLOW COOKER ONION SOUP
Although this recipe isn’t fast, it is easy and it sure is delicious!
Four to five onions, 1/4 inch slices (approximately five cups)
1 tablespoon butter or olive oil
3 tablespoons of flour
2 cloves of garlic
1/2 cup red wine (the rest can go to the cook)
2 quarts of beef broth
2 bay leaves
2 sprigs of thyme or 1 tsp dried thyme
1 tsp kosher salt
½ tsp ground black pepper
French bread, sliced and toasted
Gruyere, Emmental or a good Swiss cheese, shredded
Directions:
Turn on the slow cooker on high. Cut the onions in half lengthwise and
remove the papery outer layers. Cut off the end of the onion and slice
into ¼ inch half-moons. Place all of the onions in the crock pot along
with the butter (or olive oil) and allow to cook for at least an hour. Once
the onions begin to cook and sweat, cock the lid on the slow cooker. The
onions should be a deep golden brown color in approximately 2 – 3 hours
depending on the heat of your slow cooker. Add the flour and mix into
the onions and cook for another 15 to 20 minutes stirring occasionally.
Mince the garlic cloves and add to the onions and cook for another 10
minutes. Add the beef broth, wine, thyme, salt and pepper and allow
to cook on high covered for 1 to ½ hours. Preheat the oven and turn
on broil. Remove the bay leaves and thyme stems (if you used fresh).
Place oven proof bowls on a baking sheet lined with foil. Ladle soup into
bowls, top with toasted bread slices and grated cheese. Place into oven
and allow to broil until the cheese lightly browns. Warning the bowls
will be extremely hot! Remaining soup (if there is any) will keep in the
refrigerator for approximately 5 days.
QUICK MARINARA SAUCE
This is an excellent alternative to jarred sauce and it is very quick
and easy!
Ingredients:
1/4 cup extra-virgin olive oil
1/2 medium onion, diced
4 cloves garlic, diced
½ cup red wine
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme, or 1/2 tablespoon of dried
1 small bunch fresh basil, leaves chopped, or 1 teaspoon dried
2 teaspoons kosher salt
Freshly ground black pepper
Directions:
Heat the oil in a medium saucepan over medium-high heat. Sauté
the onions until they are lightly browned. Add the garlic and sauté for
another 2 – 3 minutes. Add the tomatoes and wine, thyme, and basil.
Bring the mixture to a boil and reduce the heat and simmer uncovered
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for about 25 minutes until the sauce begins to thicken. Use a potato
masher or an immersion blender and break up the tomatoes until the
sauce is slightly chunky. Remove the stems from the thyme if you
used fresh. Season with salt and pepper to taste. You can serve
immediately, store in the refrigerator for 3 days or the freezer for 2
months.
Serve with your favorite pasta topped with Parmesan cheese!
PARMESAN “RISOTTO”
I love Risotto, but hate standing at the stove and stirring forever.
This recipe gives the you the same result without all the hassle.
Ingredients:
1 1/2 cups Arborio rice
1/2 cup of onions, chopped fine
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine or vermouth
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
Directions:
Preheat the oven to 350 degrees.
Place the rice and 1 tablespoon of butter in an oven proof Dutch
oven and heat for 1 minute. Put in the chopped onions and cook for
another 2 minutes. Add 4 cups of the chicken broth or stock in the
Dutch oven. Cover and bake for 45 minutes, until most of the liquid
is absorbed and the rice is al dente. Remove from the oven, add the
remaining cup of chicken stock, the Parmesan, wine, 2 tablespoons
of butter, salt, and pepper, and stir vigorously for 2 to 3 minutes (this
is the important part!), until the rice is thick and creamy. Add the peas
and stir until heated through. Serve hot.
WITCHES FINGERS
A spooky Halloween treat for kids of all ages!
Ingredients:
Store-bought or homemade sugar cookie dough
1 whole almond for each cookie
Red gel icing (optional)
Directions:
Preheat oven to 350 degrees. If you are using a homemade or
package cookie dough make sure you refrigerate the dough for at
least 30 minutes. You can also can add green food coloring during
the mixing process for that extra witchy effect.
Shape a tablespoon or two of dough into a log. Pinch areas of the
log to make the knuckles. The gnarlier the better. Press a whole
almond into the end where the fingernail would be.
Place each on a lightly sprayed cookie sheet (you can also use
parchment paper). Place the fingers in the freezer for about 10 minutes.
Make sure you freeze them for 10 minutes, if you do not, the cookies
will spread too much and not look like fingers. Bake the witch’s fingers
according to the directions on the dough. Let them cool. For a fantastic
finishing touch, paint your fingernail almond with red gel icing.
October 2014
Thunder Roads Magazine® Colorado 29