Prevent Garlic & Onion Tears

Chopping onions and garlic under running water or on a cutting board spritzed with lemon juice reduces tears. The water or lemon juice blocks irritating sulfur-based compounds from binding to our released common chemical sense.

Turns out that the human sense of smell includes a third pathway, called the common chemical sense.* (The other two are the olfactory sense and the nose-throat pathway.)

Common chemical sense works through thousands of nerve endings on the moist surfaces of the eyes, nose, mouth, and throat. These nerves help us sense irritating substances, such as the cool of peppermint, the burn of ammonia or the tears of onions and garlic.

* Source – NIDCD.NIH.gov

Spanish Quinoa

Cool early autumn evenings call for a heart-warming dish packed with nutrition, and quinoa fits the bill. This version is a savory take on Spanish-style rice that tastes better the next day. Your heart will thank you.

Serves: 4
Takes: 25 minutes

Ingredients

  • 1 cup quinoa
  • 1/2 cup onion chopped
  • 2 cups vegetable broth
  • 2 tomatoes
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 1 dash red pepper flakes
  • Garnish Sea salt Avocado

Directions

  • In a food processor, process tomatoes until they create a sauce.
  • Add all ingredients (excluding garnish) to a large sauce pan and bring to a boil.
  • Cover, reduce heat and continue cooking for 20 minutes, until all the liquid is absorbed.
  • Remove from heat, fluff with fork.
  • Add a dash of sea salt and top with sliced avocados.

Spinach Salad with Bacon Vinaigrette

Everything is better with bacon, at least that’s how the saying goes. It holds true for this classic recipe that combines greens with egg, vinaigrette, and of course bacon. It’s hearty enough for a main dish, yet cooling on a hot day.

I found this recipe at Suzie’s Farm.

Ingredients

4 ounces baby spinach or other fresh greens
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Directions

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg.
In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat.
Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.
Pour over entire salad and season salt and pepper.
Toss gently and serve hot.

Fresh Green Tomato Salsa

Green tomatoes arrive in my CSA box this week, and I love their rich tang. Blend them with alliums and cilantro in a food processor for a light and tasty salsa.

Ingredients

  • 3 green tomatoes
  • 1 spring onion (the bulb)
  • 2 cloves of garlic
  • 1⁄2 bunch of cilantro
  • 1/2-1 jalapeno

 

Directions

  1. Place all ingredients into a food processor and process until smooth.
  2. Adjust heat to your taste.
  3. Drain juice through strainer and serve.

Beef stock worthy of sipping

Beef broth from the grocery store fails to capture the rich, seasonal flavor found in homemade beef stock. Once you start making you’re own, not only will you feel more nourished and every dish will taste better, but you’re guests will notice. I add a dash of this stock to to most dishes to boost flavor and nutrition. The key is making the stock with marrow bones from grass-fed, pastured cows and using the freshest, darkest color vegetables available. I find the bones at my local health food store, but I have to ask the butcher; he doesn’t put them out on display.

Tools

Large stock pot
Sharp knife
Cutting board
Large glass or ceramic bowl
Mesh or fine strainer
Stainless steel ladle
Option A: 4 quart-size canning jars, sterilized and a pressure canner
Option B: 8 quart-size freezer bags

Ingredients

2 pounds grass-fed beef marrow bones
1 large bunch of celery with leaves, cut in half lengthwise
1 large bunch of carrots, whole
1 large red onion with papery skin on, quarters
1 tablespoon organic tomato paste
12-16 cups filtered water

Directions

Add the bones, celery, whole carrots and quartered onion to the pot. Cover with water. Bring to a boil, then uncover and simmer on medium for two hours. If using a pressure cooker, cook at 15 pounds of pressure for 60 minutes. Strain into a large bowl. Stir in tomato paste. If canning, ladle into sterilized quart jars and process at 15 psi for 45 minutes. If freezing, allow the broth to cool for 30 minutes; then ladle 2-cup portions into freezer bags and lay i flat stacks in the freezer.

Takes about 2 hours start to finish and makes 12 cups. Sip and enjoy!

Garlic Roasted Potatoes

Garlic roasted potatoes are a wonder staple. Try them tonight with dinner, then mix up the leftovers tomorrow with balsamic dressing and eat with lunch.
Recipes first appeared on Foodnetwork.com .

Ingredients

  • 3 pounds small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic (6 cloves)
  • 2 tablespoons minced fresh parsley

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
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