Category Archives: onions

The Origins of the Mysterious Green Bean Casserole – Hungry History

via The Origins of the Mysterious Green Bean Casserole – Hungry History.


So will green bean casserole be on your Thanksgiving dinner menu?

Happy Thanksgiving!


Filed under casseroles, cooking, Green Beans, Healthful Eating, mushrooms, onions, Recipes


If you aren’t a seafood eater, you may want to skip this post. Although I joke about the joys of eating bacon, the reality is seafood is my favorite “meat.” Love, love, love fish–and for good reason. It’s healthful. It’s tasty. And it takes only minutes to cook, making it the star of Hasty Tasty Meals recipes.

For example, we picked up fresh tilapia (farm raised in South America) at the seafood counter. In less time than it would’ve taken us to go to a restaurant and order, I had dinner on the table. My secret? Cook everything else first. Fish last. Fish cooks quickly and tastes best when not overcooked. Unlike poultry, pork, or beef, it doesn’t require a thermometer to determine when it’s safely cooked. It turns from pink to pale in minutes and you’re done!

For what I call “Bimini Style” fish, I slice sweet peppers and onion. I season the tilapia fillets with Kosher salt and freshly ground pepper.


I saute the peppers and onions in a preheated skillet (sprayed with Pam®) over medium/low heat. 


After all my side dishes are underway (Today it’s fresh organic green beans and carrots in the pressure cooker for 9 minutes), I nestle the fish in with the peppers and onions. Low heat will cook the fish in minutes. Soon as I see the edges turn color, I carefully flip the fish using a long spatula.


By the time my sides cook, the fish is done, too. I serve with the peppers and onions piled on top. No fancy rubs or sauces needed. This is delicious food!


Don’t be intimidated by fish. Just follow these hints and you’ll be the star of your own seafood cooking show!


Filed under onions, seafood, sweet peppers, tilapia

Your Garden-Variety Dinner

Some of my fondest memories of my father are of our runs together. One day, a couple of years before he died, we stopped near the end of our run at a neighborhood produce stand. Dad bought an assortment of fresh vegetables grown right there in the man’s backyard. I promised to cook whatever he bought. He spent about six bucks, total, and my family sat and ate as if it was Thanksgiving dinner.

We love vegetables, especially locally grown, fresh produce. Our favorite summer dinner is a fresh-from-the-garden vegetable plate. If you haven’t taken advantage of the produce grown in your area, now is the time to indulge.

Don’t restrict your menu. Plan your meals around what looks good and fresh, even if you have two or three green veggies. Corn on the cob, Squash, potatoes, beans, broccoli, tomatoes…it’s all better when fresh-picked. Steam, grill, roast, sauté, or all the above. It’s healthy, tasty, and good for the local economy.

Green beans, roasted potatoes, and vegetable medley, served with a whole wheat roll.

Green beans, roasted potatoes, and vegetable medley with a whole wheat roll.

KITCHEN TIP: Add a little bit of butter for flavor. A tiny amount goes a long way. I freeze butter and use a hand grater to add it to cooked vegetables. Isn’t that a grate idea? 😉

Grate cold butter for easier seasoning.

Grate cold butter for easier seasoning.


Filed under cooking, corn on the cob, Green Beans, Healthful Eating, onions, Quesadillas, Roasted Vegetables, Salads, spinach, tomatoes, Vegetables


I love French onion soup, but most in my family don’t. I needed a smaller portion so I developed this simple recipe that yields about two bowls (1 quart).

Keep in mind French onion soup is about onions. You need little else, but you do need onions. Even for two servings, I use four onions because I want the flavor and texture. I slow-cook the recipe for convenience, but it requires little simmering time once the onions are done. The flavors intensify in cooking sliced onions in butter. The rest is about turning rich, delicious onions into soup.

Bon appétit!



French Onion Soup for Two
• 4 medium onions
• ½ stick unsalted butter
• 1 tsp. Kosher salt
• ½ tsp. freshly ground black pepper
• 16-20 ounces stock (beef or poultry—homemade is best, but get reduced sodium if you buy ready-made stock)
• 1 sprig fresh Rosemary
• ¼ cup white wine
• ½ cup shredded mozzarella cheese (or your choice)
1. Peel, halve, and thinly slice onions using a knife, food processor, or mandolin.
2. Melt butter in a two-quart pan over low heat.
3. Add onions, salt, pepper, and Rosemary to melted butter and cook, stirring occasionally, until onions turn a golden color.
4. Deglaze the bottom of the pan with the wine and a wooden spoon.
5. Carefully pour in the pint of stock, cover, and cook at least twenty minutes or until heated through (or you may transfer to a slow cooker and heat on lowest setting two-three hours).
6. Divide between two large soup bowls and immediately top each serving with the cheese. Allow the cheese to melt (tent with foil for about five minutes).
7. Serve with French bread or a baguette.

Melt unsalted butter.

1. Melt unsalted butter.


2. Cook onions over low heat, stirring occasionally.


3. Add 1/4 cup white wine.


4. Deglaze pan.


5. Add stock and stir.


6. Simmer until soup is heated through.


7. Top with cheese and serve.

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Filed under cooking, Healthful Eating, onions, Soups & Stews