Cheesy Onions

 

Ingredients

· 10 ounces pearl onions, peeled

· 2 tablespoons unsalted butter

· 2 tablespoons all-purpose flour

· 1 teaspoon yellow mustard

· 1/2 cup whole milk

· 6 ounces Velveeta cheese, chopped

· 2 teaspoons kosher salt

· 1/8 teaspoon black pepper

 

Steps

1) Put the pearl onions in a saucepan, add enough water to just cover them, bring to a boil, and cook until the onions are knife-tender, 3 to 5 minutes. Drain the onions and transfer to a heatproof bowl or small serving dish.

2) Make the cheese sauce. Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until smooth and the mixture comes to a boil. Add the mustard and do the same. Repeat with the milk. Stir in the Velveeta until melted. Season with the salt and pepper.

3) Pour the sauce over the onions and serve.

 

From: Milk Bar Life

By: Christina Tosi

 

 

Artichoke-Parmesan Crostini

 

Ingredients

· 1 (12 ounce) jar marinated artichoke hearts, drained and chopped

· 1 (4.5 ounce) can chopped green chilies, drained

· 1 cup shredded Parmesan cheese

· 1 cup mayonnaise

· 1/4 cup finely chopped red bell pepper

· 2 cloves garlic, minced

· 44 baguette slices, lightly toasted

 

Steps

1) Preheat the oven to 450°. Stir together first 6 ingredients. Spread 1 tablespoon artichoke mixture on each baguette slice, and place on ungreased baking sheets.

2) Bake at 450° for 6 to 7 minutes or until golden and bubbly. Serve hot.

 

From: The Best of Mr. Food: 15-Minute Favorites

 

 

National Taco Day

Tacos are a fan favorite amongst people everywhere, especially on Tuesdays! Salty, spicy, AND crunchy, I mean, could it get any better? If you’re looking for an excuse to indulge in some delicious tacos, lucky for you, National Taco Day falls on October 4th – a Tuesday this year! There’s truly an endless amount of ways you can customize this dish, and we have dozens of cookbooks to prove it! If you’re looking for something new to spice up (literally) your next taco, you’re in the right place! Check out these BPL recommendations: 

• Trejo's Tacos: Recipes and Stories From LA By Danny Trejo

• 300 Best Taco Recipes: From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails & Salsas By Kelley Coffeen

• Tex-Mex: Traditions, Innovations, and Comfort Foods From Both Sides of the Border By Ford Fry

• Mi Cocina: Recipes and Rapture From My Kitchen in México By Rick Martínez

Not only does BPL have cookbooks, but we have dozens of fiction novels and picture books centered around tacos too! Stop in the library, or check out our card catalog to see more of our collection!

Blueberry Bread

 

Ingredients

· 1/2 cup dairy-free margarine, melted

· 3 tablespoons water

· 1/2 cup soy or rice milk

· 2 tablespoons grated orange zest

· 2/3 cup orange juice

· 3 cups unbleached all-purpose flour

· 3/4 cup granulated sugar

· 1 tablespoon baking powder

· 3/4 teaspoon salt

· 1/4 teaspoon baking soda

· 1 cup blueberries, fresh or frozen

 

Steps

1) Preheat oven to 350°F, and spray a 9x5x3-inch loaf pan with dairy-free baking spray.

2) In the bowl of a stand mixer fitted with the paddle attachment, combine the melted margarine, water, soy milk, orange zest, and orange juice until thoroughly combined. In a medium bowl, combine the flour, sugar, baking powder, salt, and baking soda with a wire whisk. Add the dry mixture to the margarine mixture, and stir with a rubber spatula until just combined. Fold in the blueberries.

3) Pour the batter into a prepared loaf pan, and bake for 55 to 60 minutes, or until the top is golden brown. Cool completely before slicing.

 

From: The Food Allergy Mama’s Baking Book: Great Dairy, Egg, and Nut Free Treats for the Whole Family

By: Kelly Rudnicki

 

Mini Turkey Meatloaves

 

Ingredients

· Cooking spray

· 1 tablespoon olive oil

· 1 small onion, finely chopped

· 1/2 medium red bell pepper, finely shopped

· 2 cloves garlic, minced

· 1 1/2 pounds lean ground turkey

· 1 small zucchini (6 ounces) shredded

· 2 large eggs, lightly beaten

· 3/4 cup quick-cooking oats

· One 8-ounce can no-salt-added tomato sauce

· 1 tablespoon yellow mustard

· 1 teaspoon salt

 

Steps

1) Preheat the oven to 350°F. Spray a muffin tin with cooking spray.

2) Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it softens slightly, 2 minutes. Add the bell pepper and cook, stirring, for 1 minute more. Stir in the garlic and cook for 30 seconds. Set aside to cool slightly.

3) In a large bowl, combine the turkey, onion-pepper mixture, zucchini, egg, oats, 1/4 cup of the tomato sauce, the Worcestershire sauce, mustard, and salt. Mix with your hands until just combined. Using an ice-cream scoop, transfer the mixture into the muffin tin, then top each meatloaf with 1 tablespoon of the remaining tomato sauce. Bake until an instant-read thermometer registers 165°F, about 25 minutes. Allow to rest for 5 minutes, then remove from the tin by running a butter knife or offset spatula around each loaf.

 

From: You Have it Made: Delicious, Healthy, Do-Ahead Meals

By: Ellie Krieger

 

National Family Day

Nothing brings families together quite like a good meal! That’s why we’re here to help you out when it comes to picking the perfect recipes for celebrating National Family Day. This national day always falls on the fourth Monday in September, which happens to be the 26th this year! Cooking for an entire family, whether it be large or small, is no easy feat; thankfully the BPL has nearly 50 cookbooks dedicated to cooking large meals that all your loved ones will adore. Some of our favorites include

• Family Cookbook by Caroline Bretherton

• See You on Sunday!: a Cookbook for Family and Friends by Sam Sifton

• My Family Table: a Passionate Plea for Home Cooking by John Besh

We even have the perfect title for your kiddos who want to help with family dinner:

• Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

For these titles and even more family fun in the kitchen, check out the 641 section of our nonfiction and our Hoopla/Overdrive digital collection.

Lemon-Herb White Bean Dip

 

Ingredients

· Two 15.5-oz cans cannellini beans, rinsed and drained

· 3 tbsp. olive oil + more for garnish

· 2 tsp torn fresh basil leaves + more for garnish

· 2 tsp fresh thyme leaves + more for garnish

· 2 tsp fresh rosemary leaves

· 2 tbsp. freshly squeezed lemon juice

· 1/2 tsp fresh lemon zest

· 1/2 tsp fine sea salt

· Dash of freshly ground black pepper

· 1/4 cup water

· Microgreens, for garnish (optional)

 

Steps

1) In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt, and pepper until combined, about 30 seconds. With the food processor running, slowly add the water and continue to process until smooth, about 30 seconds more. Transfer to a serving bowl and garnish with more olive oil, microgreens (if using), and herbs.

 

From: Platter and Boards: Beautiful, Casual Spreads for Every Occasion

By: Shelly Westerhausen with Wyatt Worcel