Notes about Recipes in this book

• Caramelized onions

  • bching on September 03, 2014

    An easy way to caramelize a lot of onions and the liquid that you can drain off from the finished onions makes a delicious sauce or soup base.

  • rmardel on November 01, 2025

    Easy way to caramelize a large quantity of onions. My slow cooker takes longer than the recommended time, but this one runs cooler than many models. It is good to leave the lid off for a final hour or so to help concentrate the broth.

• Congee

  • rmardel on November 02, 2025

    This has been my go to congee recipe for years. It is easy, delicious, and it can be easily portioned and frozen for use in this single person household. I sometimes play with other versions, but always come back to some variation on this. There is no need to use cooked chicken, in fact it gets too stringy. Thighs work better than breast. The congee cooks for 12 hours or more, so beginning with raw chicken is fine. Any short-grained rice works, although the volume of liquid necessary will vary with the rice variety. I play with the aromatics depending on what is in my fridge and what needs using up.

• Slow cooked chickpeas

  • rmardel on November 01, 2025

    This is the way I most frequently cook chickpeas for general use in other dishes. Not as good as cooked in a pot, but far superior to anything in a can. For use in multiple dishes. I use a different technique for making hummus.

• Triple applesauce

  • rmardel on November 18, 2020

    Our favorite applesauce and I make multiple batches every year.