caramelized onions

Take 4-5 onions (I used various types), slice them.
In an electric skillet set around 300 (F), add 3 T butter.  When it is melted, add the onions.
Don't stir them for about 15-20 minutes, then stir occasionally, using water to de-glaze as necessary for about 45 minutes- 1 hour.

Delicious.

Recipe from Alton Brown

Planning on adding these to eggs, soup, etc.

Scooter

Homemade energy gummy chews, attempt 1.

Basically, I made fancy jello with Great Lakes Gelatin.

I bought one of those "Naked" brand drinks - I think it was the pomegranate blueberry.

Added 2 T of gelatin to 1 cup of it cold, mixed it all together, put it in a pyrex 12" square pan.  The other cup of juice I heated in the microwave, then added it to the pyrex dish. (Why the hot and cold?  Cause the internet told me to.)

Basically, it's fancy jello.  But it's good.  I wanted it to be more solid - I will try adding more gelatin relative to the amount of liquid.  Future plans include adding honey or lemon juice to make it sour, such as:

Sour Watermelon Gummies

Or

Sweet and Sour gummy gelatin snacks

And I got the idea from various recipes linked on Chowstalker.

Scooter

Paleo Appetizer

This was based on an idea out of Gather by Hayley Mason and Bill Staley

Onto a toothpick I threaded:

A marinated artichoke heart (The kind from Costco).
A piece of roasted red pepper (jarred).
An olive stuffed with something.  (Some were garlic-stuffed olives from Trader Joe's, some were stuffed with pimentos.)
And a pearl onion that had been, not exactly pickled, but in a jar with some olives and peppers.

Really good.

Backpacking dehydrating notes

Actually, just camping.

Cans of sweet potato puree: put on at least 3 if not 4 trays.

Rinse pre-cooked sausage in hot water to help drain off fat, mince in food processor.  2 per tray.

More ways to use chile garlic paste

For lunch I've been combining a bowl:
Some sort of already made meat and veggie saute.
A couple tablespoons coconut milk
A tablespoon or so of chile garlic paste
Some more water if necessary.

And heating it up in the microwave.  Not too shabby.

Scooter

Chile Garlic Paste

Pretty much from Mark Bittman's How to Cook Everything.

Combine 1 cup of dried chiles and about 1/2 cup of hot water.  Let sit for a while to rehydrate.
Chiles I used: Ancho, pasilla, and morita.

Put in a food processor, add some salt, couple heads of garlic, and distilled white vinegar.  Puree.  Should keep for 1-2 months in the fridge.

Plan to use it on top of eggs, sautes, bland-ish meat, pretty much whatever.

Scooter

Slaw Salmon Saute

Got this idea from http://www.katrina-runs.com/whole-30-day-20-pass-the-cheese

I was going to follow it almost to the letter, but was too lazy to go get the ingredients I didn't have.  

So:

Saute an onion in some whatever oil.

After a bit, add garlic, half a bag of broccoli slaw, and a small can of green chiles.  (Chop the green chiles).

When that is wilted, add some greens (bok choy this time) and a can of salmon.

Heat through.

Easy and good!

Scoot