Author: Ginger the Mom

Honey Ginger Vinaigrette

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Puget Consumers Co-op is all about local grown, fresh, and healthy food.  “Up where the food is a little more down to earth. Eat up colorfully, boldly and with the seasons. Dig into a root vegetable you’ve never seen before. Bite into local, organic cherries and have a pit-spitting contest.  Eat like your neighbor grew it, because she did. Eat with a co-op that supports the folks behind the food.”  

This dressing covers about all the things people want to avoid.  Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free.

Ingredients:

  • 1/4 c red wine vinegar (or substitute rice vinegar, raspberry, or sherry wine vinegar)
  • 1 tablespoon honey
  • 1 tsp freshly minced ginger
  • 1 tsp freshly minced garlic
  • 2 Tab soy sauce
  • 2 Tab Thai sweet chili sauce
  • 2 Tab toasted sesame oil
  • Salt and pepper, to taste
  • 1/3 c olive or sunflower oil

Instructions:

  1. Combine vinegar, honey, ginger, garlic, soy sauce, sweet chili sauce, sesame oil, salt and pepper in a bowl.
  2. Pour oil into the vinegar mixture in a thin stream, mixing it with a wire whip, until well blended.
  3. Or, put it all in a jar and shake, shake, shake.

Serves:   1 cup

Source:  pccmarkets.com

Honey Mustard Salad Dressing

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Drizzle this tangy, smooth Honey Mustard Salad Dressing over your choice of greens to add some flavor. Simply mix the ingredients in a jar or container and shake!

Ingredients:

  • 3 Tab honey
  • 3 tablespoons vinegar
  • 1/2 tsp salt
  • 1 pinch ground black pepper
  • 1 c canola oil
  • 2 Tab Dijon mustard

Instructions:

1. Dissolve the salt in the vinegar.
2. Add the pepper.
3. Mix in the oil, mustard and honey.
4. Shake or whisk the ingredients until there is a smooth consistency.

Source:  Siouxhoney.com

Honey Jalapeno Salad Dressing

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This Honey Jalapeno Salad Dressing recipe is easy and takes only a few minutes to make. Its smooth consistency has the perfect blend of sweet and spicy.

Ingredients:

  • 1 Tab honey
  • 2 cloves of garlic
  • 1 1/2 c sour cream
  • 1 medium jalapeno, seeds removed
  • 2 Tab cilantro
  • 3 Tab lime juice

Instructions:

  1. Combine all of the ingredients in a blender.
  2. Mix for about 30 seconds.
  3. Stir to make sure there are no remnants left at the bottom.
  4. Blend for another 30 to 60 seconds to make sure the dressing is smooth and chunk-free.
  5. Place in fridge until ready to serve.

Serves:  2 cups

Source: Siouxhoney.com

Sunshine Salad Dressing

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This healthy creamy honey-mustard salad dressing recipe is lightened up with Greek yogurt. No mayo here!

Ingredients:

  • 1/2 c plain Greek yogurt (any % fat will do. To make it dairy free, use unsweetened dairy free yogurt.)
  • 1/4 c extra-virgin olive oil
  • 1/4 c Dijon mustard
  • 3 to 4 Tab honey, to taste
  • 2 Tab lemon juice
  • 2 Tab apple cider vinegar or more lemon juice
  • 1 clove garlic, pressed or minced
  • 1/2 tsp fine sea salt
  • 10 twists of freshly ground black pepper

Directions:

  1. In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed.
  2. Whisk until blended.
  3. Taste, and season with additional pepper if necessary.
  4. This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
  5. Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

Yield:  1 1/2 cups

Source cookieandkate.com

Lasagna Soup

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If Garfield made soup, he’d make this soup.  Of all the wildly popular American takes on Italian cuisine (spaghetti and meatballs; fettuccine Alfredo; chicken Parmesan), the latest to go viral is lasagna soup, thanks to one TikTok user with a Lego set and a thing for pasta. It retains everything you love about lasagna — the tomatoey marinara, spicy Italian sausage, soft sheets of pasta and milky ricotta cheese — and simmers it together with chicken stock to create the red sauced comfort food of your dreams.

Ingredients for the soup:

  • 2 Tab olive oil
  • 1 lb sweet Italian sausage, casings removed
  • 3 garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 1/2 c dry white wine
  • 1 14.5-oz. can whole plum tomatoes, crushed by hand
  • 2 c. low-sodium chicken broth
  • 1 tsp. dried oregano
  • 1/2 tsp. kosher salt, plus more to taste
  • Pinch of red pepper flakes
  • 6 lasagna noodles, broken into 1- to 2-inch pieces
  • 4 c baby spinach
  • 1/4 c fresh basil, chopped
  • Italian bread, for serving

Ingredients for the ricotta dumplings:

  • 1 c fresh ricotta cheese
  • 1/2 c freshly grated parmesan cheese, plus more for topping
  • 1/4 c fresh basil, shopped
  • 1/4 tsp kosher salt
  • Black pepper, to taste

Directions:

Make the soup:

  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes.
  3. Add the garlic and onion and cook until softened, 3 to 4 minutes.
  4. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes.
  5. Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat.
  6. Stir in the oregano, salt and red pepper flakes.
  7. Bring to a simmer and cook until slightly thickened, about 7 minutes.
  8. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes.
  9. Stir in the spinach and basil and cook until the spinach is wilted, about 3 minutes. Season with salt, if needed.

Make the ricotta dumplings:

  1. Stir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.
  2. Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling).
  3. Top with an extra sprinkle of grated parmesan.
  4. Serve with bread.

Serves:  4 – 6

Ree Drummond,  published: Jan 31, 2023

This entry was posted in Soups.

Pour Over Coffee Icebox Pie

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“I heard a quote that says, “Motherhood. Powered by love. Fueled by coffee. Sustained by wine.” Like any sleep deprived, hungry human, I thought what if I combined my two favorite things. Who says you can’t have wine with your coffee? I know. I know. You don’t care what this top part says. No one reads the stories. You are here for the recipe so let’s get to it.”

Crust Ingredients:

  • Chocolate Premade Crust OR…
  • 1 package Nabisco Chocolate Wafers (I just used whole thin Oreos.  I think crushed Oreos would work better)
  • 5 Tab butter melted

Filling Ingredients:

  • 3.4 ounce package  Instant Vanilla Pudding Mix (Be sure to get the instant, not the cook and serve style)
  • 3/4 c strong cold coffee (author used Outsider because “I’m no amateur and it makes a dang good cup of joe” and it is the sponsor of the blog)
  • 1 tsp instant espresso
  • 1 c cold heavy cream divided
  • *Optional: Whipped Cream and Chocolate Syrup  (Not really optional!)

Crust Instructions:

  1. Pour yourself a glass of wine because you deserve it.
  2. Crush the wafers in a food processor or with a rolling pin. Make sure to get them nice and fine.
  3. Toss with the melted butter until well blended.
  4. Press into a 9 inch regular pie shell (not a deep dish.) (I doubled it and used a 9×13 – not critical demensions – more about volume)
  5. Refrigerate.
    If you went with my cheat step, open that pre-made crust and boom! You are ready for the next step.

Filling Instructions:

  1. Whip 1/2 cup of the cream and set aside.
  2. Blend the instant espresso into the remaining half cup of cream.
  3. Stir until the pieces are completely dissolved.  It may have to sit a few minutes.
  4. Whisk the pudding mix with the cold brew (or use your cold pour over (left 0ver) coffee) and the coffee infused cream.
  5. Mix 2 minutes to allow it to thicken.
  6. Fold in the whipped cream until no streaks remain.
  7. Pour into the crust and smooth out the top.
  8. Refrigerate at least 3-4 hours before serving.
  9. Garnish with whipped cream and chocolate drizzle.
    Pro Tip: Taste great with a glass of Madre Cabernet

Serves: 8

Source: Tami Farrell Wyrick – outsider.coffee

About the name – Outsider is a brand of coffee.  Pour over is a fancy-smancy coffee made in a carafe with fresh ground coffee (course ground of course, please), only the best, purist water, and a paper filter folded “just so”.  Strong black everyday coffee works too.

Note:  I thought it was t00 s0ft to serve as a pie.  Mayve a little less coffee in the pudding??)

Pinot Onion Tomato Soup

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I made a really good soup for lunch.  I used tomatoes I found in the freezer (past their prime for BLT), some Pinot Braised Onions, also in the freezer  (caramelized onions with a shot of pinot) and a pinch of sugar (because – you know- tomatoes) . I had to add about a cup of marinara because it was too thick (fork thick) and then served with a dollop of sour cream.  Ended up almost tomato stew.

Ingredients:  Measurments are flexible

  • 1 c Pinot Braised Onions
  • 3 c diced tomatoes (best if fresh/frozen but ok canned)
  • 1 c Marinara Sauce (from a jar)
  • 1 Tab sugar

Directions:

  1. Make the onions the day/week before.
  2. Place the onions, tomatoes and sugar in a large pot.
  3. Simmer for about 45 minutes, stir when you think of it.
  4. Check for flavor – does it need salt? garlic?
  5. Check for consistancy – probably needs the Marinara, but does it need some of the juice from the can?  Your choice – soopy or stewy.

Serves:  4 lunch, 2 dinner

Source:  Cleaning out the freezer

 

Pinot Braised Onions

Ingredients:

  • 3 large sweet onions cut into slivers (about 6 cups)
  • 2 Tab olive oil
  • 1 Tab butter
  • 1 1/2 c pinot noir
  • 1 Tab sugar
  • 1 tsp grated orange rind
  • 1 small cinnamon stick

Directions:

  1. In a 10-12 inch skillet, on lowest heat, saute the onions, stirring often (About 30 minutes – don’t let them brown).
  2. Add the pinot noir, sugar, orange rind, and cinnamon stick.
  3. Continue to cook on low heat until all the liquid is gone and the onion are very soft – about 30 minutes.
  4. Salt and pepper to taste.

Serves:  Makes abut 3 cups.
Source:  Annett Martin

Baked Caramelized Onions

Ingredients:

  • 5 # yellow (brown-skin) onions
  • ¼ c vegetable oil
  • 1 Tab salt

Directions:

  1. Preheat oven to 400°.
  2. Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried brown skin.
  3. Cut the onions into 1/4-inch slices. It is important to have all the onion slices roughly the same size so they cook evenly.
  4. Place all the onion slices in a large, heavy pot or Dutch oven (I like to spray the inside of my pot with non-stick vegetable spray).
  5. At this point, your pot will be full of sliced onions, but the onions will wilt and shrink dramatically during the cooking process.
  6. Toss the sliced onions with the vegetable oil and salt to help draw out the moisture and to keep them from sticking to the pot.
  7. Cover the pot and place in the preheated oven.
  8. Set your timer for 15 minutes.
  9. After 15 minutes, open the oven, remove the lid, and the stir the onions well (scrape all sides of the pot and make sure you get all the bits and pieces – stir the onions well).
  10. Cover with lid and return to the oven.
  11. Repeat this 15 minutes process for approximately 2 to 2 1/2 hours.
  12. Watch the onions shrink and the color change to a reddish-brown.
  13. After you reach the 2-hour point, your onions will have almost no water left and will have darkened and taste sweet. NOTE: If you feel you have too much water left in the pot, place the pot back in the oven with no lid for an additional 15 minutes to evaporate the excess water.
    Store in an airtight container in the refrigerator for up to 2 weeks or they can be frozen for up to 3 months.

Serves: Makes approximately 2 1/2 cups.
Source: What’s Cooking America

Notes:

Do you love how they never give a consistant measurment of quantity/weight when it comes to vegetables and fruit.

Onions: 1 medium onion = 1/2 cup chopped, 1 # onions = 4-5 medium, 3# bag frozen chopped onions = 12 cups

Tomatoes:   1# = 3-4 medium, 1# diced = 2 1/4 c, tomatoes, canned 35oz = 4 cups undrained, 28oz drained = 3 cups,

Here is what you need to know:

Make the Pinot Braised Onions using either method of cooking. Use any onions you want, even frozen.  Set aside 1 cup of the cooked onions for the soup. Save or freeze the rest to have with beef, chicken, greenbeans, spinach, potatoes – whatever.  If you leave out the little bit of butter, they will be dairy free.  They are delicious!

Tomatoes are another story.  You can do it with fresh, but you need to peel them.  If you freeeze them the skin slips right off under hot water.  (Toss any extra, not-so-good tomatoes in the freezer – as is skin and all) And canned would be just fine, but drain them, saving the juice in case you need it to thin the soup at the end.

Marinara Sauce comes in jars or cans – really!

And everyone with a grandmother who cooked will tell you to add sugar to tomatoes – every time!

 

Baked Cottage Fried Potatoes

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Not quite as crispy as Cottage Fries on the burner but quick and easy.  Adding another layer of potatoes and onions would be ok, but not as much yummy brown.  We took some liberties with the addition of bacon fat.

Ingredients:

  • 3 Tab butter – use bacon fat for really tasty potatoes
  • 3 medium potatoes (1 pound), thinly sliced
  •  1/4 garlic salt
  • ⅛ teaspoon pepper
  • 1 small onion,thinly sliced and separated into rings

Directions:

  1. Preheat oven 450°
  2. Arrange half potatoes and onion in a thin layer in a greased 9×13 1inch baking pan.
  3. Melt bacon fat/butter.
  4. Add garlic salt and pepper.
  5. Drizzle half over potatoes.
  6. Layer the rest of the potatoesd and onions.
  7. Drizzle the rest of the bacon fat/butter.
  8. Bake in a 450 ° oven about 25 minutes or untill browned.

Serves:  4
Source:  BHG Test Kitchen | Updated on August 25, 2023

No Flour Monster Cookies

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No Flour Monster Cookies are a naturally gluten-free cookie loaded with oats, peanut butter, chocolate chips, and M&M’s. These monster cookies are softbaked, chewy, absolutely delicious and they freeze perfectly raw dough or baked cookies.
Ingredients:

  • 3 large eggs
  • 1¼ c packed light brown sugar
  • 1 c sugar
  • 1/2 c (1 stick) salted butter, softened
  • 1½ c creamy peanut butter
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 4½ c quick oats
  • 1 c miniature semi-sweet chocolate chips
  • 1 c mini M&M’s or regular M&M’s

Directions:

  1. Heat oven to 350°.
  2. Prepare a cookie sheet (or a few) by spraying with cooking spray, lining with parchment paper, or a silpat liner.
  3. In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer with the paddle attachment, cream together the eggs, brown sugar, and granulated sugar until smooth and combined.
  4. Add the softened butter, peanut butter, baking soda, vanilla, and salt.
  5. Beat together until combined.
  6. Add the quick oats, mini chocolate chips, and m&m’s.
  7. Beat on low speed (increase speed gradually as needed) until everything is mixed well and combined.
  8. Use a cookie scoop, or grab about 2 tablespoons of dough, and place 12 cookies per cookie sheet.
  9. Bake for 7-9 minutes. * These should look slightly underdone when you take them out of the oven. They will bake more as they cool and will set up as they cool as well. The tops will be lightly golden brown.
  10. If wanted, immediately after the cookies come out of the oven, gently press a few additional M&M’s onto the top of each cookie.  *The cookies don’t spread much while making so I like to do this to help the spread slightly and to make them look pretty.
  11. Keep leftovers in a airtight container on the countertop at room temperature.

Notes:

You can also freeze the baked cookies OR freeze the dough balls and bake when needed.
Gluten-free : For a true gluten-free cookie be sure to use gluten-free quick oats.
Quick Oats : I have only ever used the quick oats as called for in the recipe. Usually oats (quick vs regular old fashioned) are pretty interchangeable in recipes. You can experiment if you want, but for guaranteed results use the
quick oats 🙂
Creamy Peanut Butter : I highly recommend not using all-natural peanut butter. It’s drier, thicker, and does not have the oil content like the regular stuff.  Use the regular creamy peanut butter like Jif, Skippy, or Peter Pan Peanut Butter. I will mention, that readers have used all-natural peanut butter and commented that it worked just fine.

Servings: 48 cookies

Source:  togetherasfamily.com/ via Jackie

Pumpkin Bread with Salted Maple Butter

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Reported to be pretty close to Starbucks Pumpkin Bread.  Maple Butter a plus.  Someone added the Maple Mascarpone Cheese spread and it is a winner.

Caution! This calls for pure pureed pumpkin. Just make sure you’re not using pumpkin pie filling as that already has spices and sweeteners added to it. They are right next to each other in the grocery store so just had to make a note!

If you put tin foil around the outside of your loaf pan (shiny side facing in) will help prevent the sides and bottom from browning too much since it bakes for an hour. This is a fun trick and really works. Keeps the outside of the bread nice and soft! You can also place a piece of tin foil over the top of the bread after 45 minutes of baking.

Bread Ingredients:

  • Nonstick vegetable oil spray
  • 2½ c flour
  • 2 tsp ground cinnamon
  • 2 tsp kosher salt
  • ½ tsp baking soda
  • ½ tsp freshly grated nutmeg
  • ⅛ tsp ground cloves
  • 2 large eggs
  • 1 15-oz. can pumpkin purée
  • 1 Tab plus 1 tsp finely grated ginger (from about one 3″ piece fresh ginger)
  • 1½ c plus 1 Tab sugar
  • 1 c extra-virgin olive oil
  • ½ c raw pumpkin seeds

Maple Butter Ingredients:

  • 1½ sticks (¾ c) unsalted butter, room temperature
  • ¼ c pure maple syrup
  • ¾ tsp flaky sea salt, plus more for serving

Bread Directions:

  1. Preheat oven to 325°.
  2. Lightly coat a 9×5″ loaf pan with nonstick spray.
  3. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  4. Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  5. Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.
  6. Stream in oil, whisking constantly until mixture is homogeneous.
  7. Gently fold half of dry ingredients into egg mixture until no dry spots remain.
  8. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  9. Transfer batter to prepared pan.
  10. Smooth top with a spatula.
  11. Scatter pumpkin seeds over batter, pressing lightly to adhere.
  12. Sprinkle seeds with remaining 1 Tbsp. sugar.
  13. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  14. Let cool slightly.
  15. Run a knife or small offset spatula around pan to help loosen bread.
  16. Using overhang parchment, transfer bread to a wire rack and let cool.

Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep at  room temperature.

Maple Butter Directions:

  1. Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down
    sides, until light and fluffy, 5–6 minutes.
  2. Add maple syrup and ¾ tsp sea salt and beat, scraping down sides of bowl once more, just until incorporated.
  3. Transfer maple butter to a small bowl.
  4. Season with more sea salt.

Do Ahead: Maple butter can be made 5 days ahead. Cover tightly with plastic wrap and chill.  Let come to room temperature before using.

Maple Mascarpone Cheese

  • 8 oz Mascarpone cheese
  • 1 Tab powdered sugar
  • 3 Tab maple syrup
  • 1/4 tsp ground nutmeg

Maple Mascarpone Cheese Directions:

Whip together these ingredients, but not too long so it does not turn into butter.

Serves:  Makes 1 loaf

Source: Bon Appetit, Published October 2018 , Mary Doten