Weeknight Paella

 

Quick Pickled Onions

1 cup red wine vinegar

1/3 cup sugar

1/8 teaspoon table salt

1 red onion thinly sliced

Microwave vinegar, sugar and salt in medium bowl until simmering, 1-2 minutes. Add onion and let sit, stirring occasionally for 45 minutes. Drain and refrigerate for up to one week.

Overnight oats

½ cup old fashioned rolled oats, you can also use gluten free oats
½ cup milk, any milk, including skim, soy, almond, etc.
¼ cup plain yogurt

Pinch of salt
1 tablespoon honey, or to taste 
1 tablespoon chia seeds
¼ teaspoon pure vanilla extract
Diced or sliced fresh Fruit, for garnish, optional
Chopped nuts, for garnish, optional
Coconut shavings, for garnish, optional

Instructions

Add oats, milk, yogurt, salt, and honey to a glass container, glass jar, or a cereal bowl.
Stir in chia seeds, vanilla (and dissolving mix-ins such as cocoa powder, if using).
You can also stir in Nutella or peanut butter, or wait to add those right before serving. However, If using berries, nuts, and other toppings that will get soggy, don’t add them until the next day, right before serving.
Cover the oats and refrigerate for at least 4 hours, or overnight.
Uncover; if oatmeal is too thick, thin out with more milk.
Top with fruits, nuts, coconut shavings

Berry Oatmeal Variation: Add ½ cup fresh berries right before serving, and top with chopped nuts, if desired.

Chocolate Oatmeal Variation: Stir in 2 teaspoons cocoa powder.

Peanut Butter Oatmeal Variation: Stir in 1 tablespoon smooth natural peanut butter right before serving.

Nutella Oatmeal Variation: Stir in 1 tablespoon Nutella right before serving.

Banana Bread Oatmeal Variation: Just before serving, stir a pinch of cinnamon into the oats, and top with sliced or chopped banana and chopped pecans or walnuts.

Jamie Oliver's 5 Ingredient Carbonara

1/2 lb pancetta or smoked bacon or 3 sausages (cut up) or 12 meatballs
1 clove of garlic
2 eggs
2 oz grated pecorino or parmesan or grana padano cheese
freshly ground black pepper
8 oz pasta

Chop the bacon into small chunks and place on cold pan. Turn on medium high heat and render the fat out. Add cracked clove of garlic and freshly ground black pepper - about 2 tsps. Give it a time.

Boil pasta with tiny amount of salt. Do not drain it - you will need that water.

In the meantime, prepare the eggs. Crack them into a bowl, add about 40g / 1,4 oz parmesan cheese and whisk through.

When pasta is al dente and bacon is getting golden, remove garlic and turn the heat off. Drag the pasta into the pan directly from the water. Add few splashes of water to stop frying and mix ingredients.

When you do not hear frying anymore, pour egg mixture in and toss quickly to cover the pasta. Add some water to achieve appropriate creamy consistency.

Pumpkin Pie

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Grandma Greenwood's 7 layer bars

1 stick butter
1 C crushed graham crakers
1 12 oz package butterscotch chips
1 C coconut
1 12 oz package chocolate chips
1 C chopped nuts (optional)
1 C sweetened condensed milk

Melt butter in 9 x 13 pan in oven
Add ingredients in order listed
Bake in oven at 350 for 20 minutes
Let cool before cutting

Grandma Greenwood's 50 Dollar Fudge

18 oz chocolate chips
1/2 lb butter
8 oz marchmallow cream
2 C nuts (optional)
1 tsp vanilla
4 1/2 C granulated sugar
12 oz evaporated milk

Put the suga and evaporated milk into a lage sauce pan. Let it come to a rolling boil for 6 minutes. Pour over the other ingredients in a bowl and mix well. pour mixture into largest cookie sheet you have with an edge. refrigerate.

makes 5 lbs