tag:blogger.com,1999:blog-83134967164029762742024-03-05T22:22:28.330-05:00Happy Valley LocavoreOriginal recipes and ideas for eating local food in Western Massachusetts.Megginhttp://www.blogger.com/profile/16696841394010038955noreply@blogger.comBlogger993125tag:blogger.com,1999:blog-8313496716402976274.post-81633682059180904682016-09-27T20:31:00.002-04:002016-09-27T20:33:25.047-04:00Cheesy Rice with Chicken and Green BeansThis is easy comfort food, born of leftovers. Feel free to mix it up with other vegetables - cooked broccoli, cauliflower, or summer squash would be obvious substitutes for the green beans. You can, of course, make rice and chicken specifically for this dish if you like. It lends itself to having the ingredients made ahead.<br />
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<br />
2 Tbsp butter<br />
2 large shallots or 1 small onion, finely chopped<br />
6-7 cups cooked brown rice<br />
2 cups chicken broth<br />
3-4 cups cooked chicken<br />
3-4 cups cooked green beans in 1-inch lengths<br />
4 ounces shredded cheddar, or to taste<br />
<br />
Melt the butter in a large skillet or Dutch oven. Add the shallot or onion and saute over medium high heat for a couple minutes. Add the rice and the chicken broth. Mix well to thoroughly combine and moisten the rice. Reduce heat to low-medium and cover the pan. Cook until the liquid is largely absorbed and the rice is quite tender, about 5 minutes, stirring occasionally.<br />
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When the rice has absorbed most of the broth, stir in the chicken and green beans and continue to cook until heated through. Add the cheddar. You can sprinkle it over the top and let it melt or stir it in.<br />
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Serves about 6.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
Canola oil<br />
3-4 cloves garlic<br />
1 Tbsp minced fresh ginger<br />
1 1/2 cups diced tomatoes<br />
6-8 cups chopped kale leaves<br />
1/2 - 1 tsp fish sauce<br />
<br />
Heat a little canola oil in a large skillet. Add the garlic and ginger and saute over medium high heat until fragrant, about a minute or so. Add the tomatoes and saute for another couple minutes. Add the kale and cook, stirring frequently, until wilted. Add fish sauce to taste and serve hot.<br />
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Serves 3-4.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
4-6 cups plum tomatoes or similar<br />
Good quality olive oil<br />
Salt and pepper<br />
Dried herbs: optional<br />
<br />
Preheat the oven to 300 degrees.<br />
<br />
Slice the tomatoes in half lengthwise and core and seed. Spread them out cut side up on a rimmed baking sheet. You may wish to line it with parchment or a silicone baking mat.<br />
<br />
Drizzle the tomatoes generously with olive oil. Sprinkle with salt and pepper, generously but not to excess. If desired, you may also sprinkle with one or more dried herbs: basil, oregano, sage, rosemary, and/or thyme would all work well.<br />
<br />
Roast the tomatoes for an hour, or a bit longer if they are on the large side. When they are done, they will have mostly collapsed and slightly caramelized; they will still be somewhat moist but not juicy,<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
2 cups thinly sliced red cabbage<br />
1 medium summer squash, shredded<br />
1 medium cucumber, shredded<br />
2 medium carrots, shredded<br />
1/2 cup chopped cilantro (or Thai basil, or mint, or a combination)<br />
3 cups cooked meat or tofu<br />
1/2 cup toasted peanuts<br />
1/4 cup natural peanut butter<br />
1 tsp fish sauce<br />
1-2 Tbsp lime juice<br />
2 Tbsp canola oil<br />
2 tsp minced ginger<br />
Water as needed<br />
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<br />
4-6 ounces uncooked bacon, chopped small<br />
1 large onion, sliced<br />
3-4 large summer squashes or zucchinis, sliced into 1/8-inch rounds (or half or quarter rounds)<br />
Salt and pepper to taste<br />
1 cup shredded sharp cheddar<br />
<br />
Cook the bacon most of the way in a large skillet. Pour off excess fat if there is a lot, leaving a generous amount for sauteing the onions and squash.<br />
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Add the onions and squash to the pan and saute over high heat for a few minutes, until they begin to brown on the bottom, then lower the heat to medium and saute, stirring periodically, until tender. Add salt and pepper to taste. Remove the pan from heat and top with cheese. Cover until the cheese melts. Serve hot.<br />
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Serves 4-6.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
1 pint new potatoes (ideally small ones)<br />
2-3 Tbsp white wine vinegar<br />
1-2 Tbsp good quality olive oil<br />
1 1/2 cups cooked cannellini (or one can)<br />
1/4 - 1/2 cup chopped fresh herbs<br />
Salt and pepper to taste<br />
<br />
Cut the potatoes into bite sized pieces if needed (leave the skin on). Boil then in a pot of salted water until tender but not too soft. Drain.<br />
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Combine the vinegar and olive oil and carefully dress the potatoes, ensuring they are all well coated but not mashing them. Refrigerate until cool.<br />
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Combine the cooled potatoes with the beans and herbs and toss gently to mix. Season with salt and pepper to taste. Refrigerate until ready to serve.<br />
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Serves about 4.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
3 cups cooked chickpeas<br />
4-6 ounces feta cheese, crumbled or cut into small dice<br />
1 Tbsp chopped fresh dill, or more to taste<br />
2-3 tsp lemon juice<br />
1-2 Tbsp good quality olive oil<br />
Salt and pepper to taste<br />
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Combine all ingredients in a bowl and mix well. Chill until ready to serve.<br />
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Serves 4-6.<br />
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Canola oil, butter, or bacon fat for the pan<br />
1/2 - 1 cup finely chopped scapes (or several garlic cloves)<br />
1 large bunch chard (1 - 1 1/2 lbs) leaves, coarsely chopped or torn<br />
1 Tbsp cider vinegar, or more to taste<br />
Salt and pepper to taste<br />
1 cup chopped cooked bacon<br />
8 eggs<br />
Hot sauce for topping<br />
<br />
If you cook the bacon specifically for this dish, save a bit of the fat in the pan to saute with. Otherwise use a bit of oil or butter.<br />
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Saute the scapes in a large skillet or braising pan over medium high heat for 2-3 minutes. Add the chard and saute until wilted. Add the vinegar and continue to saute the chard until tender. Stir in salt and pepper to taste, then add the bacon.<br />
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Make wells in the chard for the eggs. Add a bit more oil, butter or fat to each well to help keep the egg from sticking. Crack an egg into each well. With the heat on medium, cover the pan and cook until the egg white are cooked through, about 5 minutes. Remove from heat.<br />
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Serve hot, scooping out an egg or two with plenty of chard for each diner. Add hot sauce at the table if you like heat.<br />
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Serves about 4.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrrUrZd9Gzzm9MFunzX-jjSVPZYGIUcqN_XPBoDPbRStQtWbDH30gxE4az0xdLnRRpNy1f0luJBNaWfF1m7SkapB0PAzYVWZ-eS_H_aLKwVCW_cA5xHxKUFx-UqVRj5QyUniKZut_ldM/s1600/IMG_20160624_174335.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrrUrZd9Gzzm9MFunzX-jjSVPZYGIUcqN_XPBoDPbRStQtWbDH30gxE4az0xdLnRRpNy1f0luJBNaWfF1m7SkapB0PAzYVWZ-eS_H_aLKwVCW_cA5xHxKUFx-UqVRj5QyUniKZut_ldM/s320/IMG_20160624_174335.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quick pickled radishes are a tasty addition to a green salad</td></tr>
</tbody></table>
1 cup thinly sliced radishes<br />
1/2 cup vinegar (cider, white wine, or red wine)<br />
3/4 cup hot water<br />
2-3 tsp sugar<br />
1/2 tsp kosher salt<br />
<br />
Combine all ingredients in a jar, making sure the radishes are well covered. Let sit on the counter until cool, then refrigerate.<br />
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<br />
1-2 Tbsp butter<br />
8 eggs, beaten<br />
1-2 cups diced cooked asparagus<br />
102 cups diced cooked steak<br />
2-3 ounces crumbled feta<br />
Salt and pepper to taste<br />
<br />
Melt the butter in a large skillet. Mix the eggs with the asparagus, steak, and feta. Add to the skillet and cook over low-medium heat, scrambling the eggs, until the eggs set up. Serve hot with salt and pepper. A nice salad and a loaf of fresh bread wouldn't go amiss.<br />
<br />
Serves 4-5.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
2 stalks green garlic, minced<br />
3 Tbsp butter<br />
<br />
Melt the butter in a small saucepan. Add the minced green garlic and let it cook briefly in the butter, then remove from heat.<br />
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<br />
1 - 1 1/2 lbs asparagus, in 2-inch lengths<br />
1/2 lb shiitakes, stemmed and halved if large<br />
6-8 cloves garlic or 1-2 stalks green spring garlic, minced<br />
Olive oil<br />
Salt and pepper to taste<br />
<br />
Preheat the oven to 425 degrees.<br />
<br />
Toss asparagus, shiitakes, and garlic in a mixing bowl with a drizzle of olive oil.Add a sprinkle of salt and pepper. Spread out in a single layer on a baking pan. Bake for 8-10 minutes, or until veggies are done the way you like them.<br />
<br />
Serves about 4.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
Olive oil<br />
1 large shallot, minced (optional)<br />
1 1/2 cups short grain brown rice<br />
4 cups chicken or vegetable stock, warm<br />
1 bunch ramps, thinly sliced (stalks and leaves, about 2-3 cups total)<br />
3-4 ounces crumbled feta<br />
6-8 ounces spinach, stemmed and chopped<br />
1 1/2 cups cooked kidney beans<br />
1 cup pine nuts, lighted toasted (optional but good)<br />
Salt and pepper to taste<br />
<br />
Heat a little olive oil in the pressure cooker. Add the minced shallots, if using, and saute for about a minute. Add the rice and saute over medium heat for a minute or two, until partly translucent. Pour in the warm stock. Cover and lock the pressure cooker and bring to pressure. Cook at high pressure for 15 minutes. Release pressure. Stir risotto. If needed, simmer for up to several additional minutes, stirring frequently, until the risotto reaches the desired consistency,<br />
<br />
While the risotto cooks, heat a little more olive oil in a medium skillet. Add the ramps and saute for about 1 minute. Remove from heat.<br />
<br />
Also while the risotto cooks, saute the spinach in olive oil and add the beans until heated through.<br />
<br />
When the risotto is ready, stir in the ramps and feta. If desired, stir in the spinach and bean mixture; otherwise, serve mounts of risotto in bowls or plates and top with spinach and bean mixture. Sprinkle pine nuts on top.<br />
<br />
Serves 4-5.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
1 cup pearl barley<br />
3 cups water<br />
10 ounces spinach (or so), stemmed and chopped very fine<br />
2-3 ounces crumbled Gorgonzola or similar blue cheese<br />
Salt and pepper to taste<br />
<br />
Place the barley and water in a medium saucepan. Bring to a boil, then reduce heat and simmer, mostly covered, until the barley is tender and all the liquid is absorbed, about 20-30 minutes. Stir in the Gorgonzola until it melts and is evenly distributed, then stir in the spinach. Finely chopped, it should wilt quickly in the heat of the barley. Add salt and pepper to taste.<br />
<br />
Serves 4-6.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
2 Tbsp butter<br />
2 medium shallot or 1 small onion, minced<br />
1 1/2 cups short grain brown rice<br />
3 1/2 cups chicken (or veggie) stock, warm<br />
1 lb chorizo, sliced or crumbled<br />
4-6 cups chopped kale<br />
1 1/2 -2 cups cooked cannelini<br />
Salt and pepper to taste<br />
3 ounces goat cheese<br />
<br />
Melt the butter in the pressure cooker. Add the shallot or onion and saute over medium high heat for 2-3 minutes. Add the rice and saute for another 2 minutes or so. Add the warm stock and stir. Cover and lock the pot and bring to pressure. Cook on high pressure for 15 minutes, then release pressure. Stir the risotto. If needed, continue to simmer over medium low heat, stirring frequently, until any remaining liquid is absorbed and the rice reaches the desired consistency.<br />
<br />
While the rice cooks, brown the chorizo in a large skillet. When cooked through, add the kale and saute until tender. Stir in the beans. Add salt and pepper to taste and remove from heat.<br />
<br />
When the risotto is done, stir in the goat cheese. You then have a choice: either stir the chorizo, kale, and beans into the risotto, or serve over top of the rice.<br />
<br />
Serves 4-5.<br />
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<br />
Put about an inch of water in the bottom of a Dutch oven and bring to a boil. Place the steamer basket in the pot, then add as many eggs as will fit (or as you want to cook) in a single layer. Reduce heat to medium-low, cover the pot, and cook for 12 minutes (if using small or very large eggs, you may need to adjust this time up or down).<br />
<br />
Remove eggs from heat and cool immediately in ice water unless you want to serve them hot for some reason. Peeling under running water helps keep the job clean by washing away the little bits of shell.<br />
<br />
<i>Note</i>: you can make 'soft boiled' eggs this way, too -- just cut the steaming time in half.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
2 Tbsp butter<br />
5-6 fat leeks, thinly sliced<br />
2 lbs boneless chicken thighs or leftover cooked chicken meat<br />
1/2 cup pearl barley<br />
10 prunes, chopped<br />
Chicken stock<br />
Salt and pepper to taste<br />
2 Tbsp white wine vinegar (optional, but I like it)<br />
<br />
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<br />
Melt the butter in a soup pot. Add the sliced leeks and saute, stirring frequently, over medium heat until very tender, about 5-7 minutes. Add the chicken, barley, prunes, and enough stock to cover generously. Bring to a boil, then simmer until the chicken is cooked through and the barley is tender, about 20-30 minutes.<br />
<br />
Scoop the chicken pieces out of the pot and break them up or shred them with a fork, then return to the pot. Add salt and pepper to taste, along with the white wine vinegar if using.<br />
<br />
Serves 4-6.<br />
<br />
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<br />
2 1/2 - 3 lbs parsnips, peeled<br />
3 Tbsp coconut oil<br />
1/2 tsp chili powder, or taste<br />
Salt to taste<br />
<br />
Slice the parsnips into sticks a couple inches long, cutting out the woody cores.<br />
<br />
Bring a pot of water (a Dutch oven will do) to a boil and salt it. Boil the parsnips until tender, about 5-8 minutes. Drain.<br />
<br />
Melt the coconut oil in a large skillet. Add the parsnips and fry over medium high heat, stirring frequently, until nicely golden browned. Sprinkle with chili powder and salt and stir well to coat. Serve hot.<br />
<br />
Serves about 4.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
3 lb smoked pork shoulder (or larger)<br />
1/2 cup cider vinegar<br />
1/2 cup water<br />
<br />
Do not trim the pork before cooking, as the fat will help keep it moist and add flavor (trim after cooking).<br />
<br />
Place all ingredients in the slow cooker. Cook on Low for 7-8 hours (a bit longer would probably be fine; this is quite forgiving). Just before serving, remove the should from the slow cooker. Trim off the large pieces of fat and cut up the meat into chunks. Alternatively, shred it with a couple of forks to make pulled pork straightaway.<br />
<br />
Serves 4-6.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
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<br />
1 small green cabbage, very thinly sliced<br />
1 small celeriac root, peeled and shredded<br />
1 large carrot, shredded<br />
1 bunch scallions, thinly sliced (optional)<br />
1/2 cup <a href="http://happyvalleylocavore.blogspot.com/2015/08/peanut-sauce.html">Peanut Sauce</a><br />
3 Tbsp rice vinegar<br />
<br />
Combine all veggies in a large bowl.<br />
<br />
Combine peanut sauce and rice vinegar and stir well. Drizzle over the veggie mixture and toss until all veggies are coated. Refrigerate slaw for at least a few hours and up to a few days. Serve cold or room temperature..<br />
<br />
Serves about 8.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
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<br />
1 Tbsp coconut oil<br />
6-8 cloves garlic<br />
1 medium bunch Swiss chard (about 12 ounces), sliced into ribbons<br />
1 Tbsp soy sauce<br />
<br />
Melt the coconut oil in a medium skillet. Add the garlic and saute over medium high heat for a minute or two. Add the chard and saute until tender. Drizzle the soy sauce over it and saute another 30 seconds to a minute. Serve hot.<br />
<br />
Serves 2.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
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<br />
2-3 lbs smallish roundish winter squash<br />
3-4 Tbsp <a href="http://happyvalleylocavore.blogspot.com/2016/02/maple-balsamic-vinaigrette.html">Maple Balsamic Vinaigrette</a><br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Slice the squash in half from top to bottom and scoop out the seeds. Cut into wedges approximately 1 inch wide in the middle.<br />
<br />
Arrange squash wedges on a rimmed baking sheet. Make sure they have plenty of room and do not overlap. Brush liberally with the maple balsamic vinaigrette, both sides.<br />
<br />
Bake for approximately 30 minutes, until squash is tender. Turn over once if desired (not required).<br />
<br />
Serves 4-6.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
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<br />
1 Tbsp sesame oil<br />
3 cloves garlic, minced<br />
6 cups chopped kale leaves<br />
3 cups cooked shredded beef<br />
1 cup kimchi<br />
2-3 cups beef stock<br />
1 Tbsp soy sauce, or to taste<br />
Salt and pepper if desired<br />
<br />
Heat the sesame oil in a Dutch oven. Add the garlic and kale and saute for 3-5 minutes, until the kale is fairly tender. Add the beef, kimchi, beef stock, and soy sauce and simmer for a few minutes. Taste and adjust seasonings.<br />
<br />
Serves 3-4.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
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<br />
Olive oil<br />
2-3 large sweet potatoes, peeled and shredded<br />
1 lb ground beef<br />
Salt and pepper<br />
1/2 tsp ground cumin<br />
3-4 cups cooked black beans, plain or seasoned with cumin and chili powder<br />
<br />
<b>Toppings (use what you like):</b><br />
Shredded lettuce or other greens<br />
Guacamole<br />
Sour cream<br />
<a href="http://happyvalleylocavore.blogspot.com/2016/02/quick-pickled-red-onions.html">Pickled red onions</a><br />
<a href="http://happyvalleylocavore.blogspot.com/2013/09/pickled-jalapenos.html">Pickled chili peppers</a><br />
<a href="http://happyvalleylocavore.blogspot.com/search?q=salsa++canning">Salsa</a><br />
<a href="http://happyvalleylocavore.blogspot.com/2015/09/home-grown-hot-sauce.html">Hot sauce</a><br />
Shredded cheddar<br />
<br />
Heat a little olive oil in a large skillet. Add the shredded sweet potatoes and saute over medium high heat, stirring frequently, until tender. Set aside.<br />
<br />
Cook the beef in a medium skillet. Add cumin and salt and pepper to taste.<br />
<br />
Heat the black beans. Reheat the sweet potatoes if needed.<br />
<br />
To serve, place sweet potatoes in the bottom of each diner's bowl, then add spoonfuls of beef, beans, and toppings.<br />
<br />
Serves about 4.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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<br />
2 medium red onions, peeled and sliced thin<br />
1 garlic clove, peeled and halved (optional)<br />
3/4 cup cider vinegar<br />
1 1/2 cups warm water<br />
4 tsp sugar<br />
1 tsp kosher salt<br />
<br />
Place the onions and garlic in a quart jar. Press them down if needed to make them fit.<br />
<br />
Combine the cider vinegar, water, sugar, and salt. Stir until the sugar and salt are completely dissolved. Carefully pour over the onions in the jar until they are covered. You may have some extra liquid, depending on the size of your onions and how tightly packed they are.<br />
<br />
Cover the jar and let sit on the counter for an hour or two, then refrigerate. You can eat these immediately, but they'll be best after they've had some time to soak. They should keep for several weeks in the fridge.<br />
<br />
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<br />
Makes 1 quart jar of onions.<div class="blogger-post-footer"><!-- Generated by www.webweaver.nu -->
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