Again with the Caramelized Onions

So when I see a recipe with caramelized onions, balsamic and mushrooms I just have to make it.  As soon as possible.  This is how we found ourselves eating these amazing biscuits.  Make them now.  And know that if you accidently put in double the butter because you are halving a recipe before ample amounts of coffee have entered your bloodstream, it’s okay :}

The link is HERE for Joy’s recipe.


Isa pizza pie-ah

Sometimes when I am waiting for a friend to discover how to pass her driving test next time, I dream of pizza.  I of course dream of caramelized onions and then I remember there are some left over sundried tomatoes.  I vow to pick up some goat cheese and use the rest of the kale in the fridge.  A splash of wine, fresh time, salt, pepper and garlic and we have ourselves a pizza!

Wine, fire, pizza and this npr playlist and the evening is just perfect.

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Only kale can save us now…


The holiday season was certainly deliciously extravagant.  But now, it’s lots of curry and green veg saving the day.  The best thing about curry is that you can put in pretty much anything and it’s so yummy—

Here’s a recent curry creation–enjoy.  It wouldn’t win a beauty contest but oh was it ever amazing.

1 T miso paste

1 T oil

1 T curry powder

1 tsp pepper

1 tsp salt

3 cloves garlic

1 tsp sesame oil

juice of one lemon

one diced onion

one diced potato

1/4 C dried lentils simmered for 20 minutes in 1 1/2 cups of veggie broth

1 can coconut milk

3 Cups chopped kale

While lentils are simmering, saute miso, oil, curry powder, garlic, onions, sesame oil and lemon juice.  Dice potato and add coconut milk simmer until potatoes begin to be tender.  Add lentils and kale-cover and let steam until kale is tender.  Season with salt and pepper to taste.

Enjoy–maybe with some cornbread that you CAN make with polenta. Great days.


We forgot to food blog again…!!!!


Oops.  We keep making things and eating them before the camera comes out.  It’s been busy and so delicious around here.  We’ve been cooking and baking up a storm for the holidays.  And now we’re in to January and making some delicious healthy options to balance out last month’s pure extravagance.  Just to get you caught up–here are some lovely Christmas morning cinnamon rolls.  Used the dough from my favorite thanksgiving rolls–made half into cinnamon rolls and half in to plain crescent rolls for Christmas dinner.  Yum.

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Monday night dinner

After a spectacularly sunny and warm weekend today was a cozy drizzly kind of day.  Perfect for this braised chicken.

I made it with chicken breasts and added celery and carrots and bacon.

Paired with salad and this amazing spinach, feta and olive oil bread [next time I will only add a heaping 1/4 C of oil–it was way too much I thought, but still yummy.]

Stephane made us a scrumptious dessert of pears braised in red wine.  Wow.  Maybe Rachel will share the recipe??  :]

I <3 Caramelized Onions

The onions in Ireland are particularly strong.  Vicious really.  They don’t just make you cry, they make you weep.  I get a good cry and then sweat them with butter– caramelizing them into submission.  Caramelized onions make everything better. So does a good cry.  It’s a win win.

Today though, the alarm repairman rang the doorbell mid weeping session.  Awkward.

Sangria made in a flash with the left over autumn sangria fruit from Sandrine's b-day Saturday. YUM!

Tonight I’m making a garlic free squash and sage lasagna. The recipe doesn’t call for caramelized onions but I think it should.  It’s the perfect rich taste to compliment the other flavors.  Also I added spinach because it was about to go off in the fridge :}

It’s good.  Really, really good.


To Caramelize onions:  Get a good hunk of butter [at least a couple tablespoons] and thinly chop the onions.  Let them simmer on a low heat for at least 20 minutes stirring occasionally.  Your house will smell divine and your dinners taste instantly gourmet.

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