Dry Onion Soup Mix

I use this when I'm cooking a roast and for any other time I might want onion soup mix.  Easy to make a batch and just keep up in the cupboard.  I know what's in there and it tastes great!

Dry Onion Soup Mix
1/2 c dried onions
5 T onion powder
2 T dried parsley
2 tsp celery seed
2 tsp tumeric
2 tsp garlic powder
2 tsp salt
1 tsp black pepper

Put in a canning jar, close the lid, and shake like crazy!  Ready to go :)

Pickled Red Onion

Kaely brought this recipe down to make when the whole family was here for Sylvia's birthday in April.  My taste buds have changed over the years because I don't think I would have enjoyed this even a few years ago.  But, now I find myself using them on salads, tacos, quesadillas, and even on the sweet potato/smoky pinto bean dip rounds I made for a party recently.  We now just keep them in the fridge for whenever.  I also like to cut them smaller than the original recipe - I still don't like big long strips of onion.

Pickled Red Onions (borrowed from here, posting here so I don't lose)

1 med to lg firm red onion, cut in half and then into strips and then into chunks (or just leave as strips if that's how you roll)
1 clove garlic
3 T white sugar
1.5 T salt
1/2 tsp whole peppercorns
1 c white vinegar


Bring everything but the onions to a boil and stir to dissolve the sugar and salt.  Turn down and add the onion, cooking for a minute or so.  Turn off, remove from heat, and let cool in the pan.  Once cool, store in the fridge in a glass container and enjoy!  The liquid can also be used on salads or in the Smoky Pinto Bean Dip I posted on here. 

Smoky Pinto Bean Dip

I needed a small bites appetizer dish to take to a friends birthday party.  I was also trying to use what we had on hand.  So, I made roasted sweet potato rounds with a dollop of this dip, a small piece of pickled red onion, and a drizzle of our favorite garlic sauce...all with a jaunty cilantro leaf for decor on each round.  Folks said it was pretty tasty.  I would have liked it better if I had made the sweet potato rounds crispy but all in all it was a fun addition to the party...especially since my friend can't eat gluten or eggs and is a vegetarian.

Smoky Pinto Bean Dip (adapted from here)

1 can (15 oz) pinto beans, drained and rinsed
1 T liquid from pickled onions or white or apple cider vinegar
2 T grapeseed/olive oil
2 T water
1 clove garlic

1/2 tsp ground coriandar

1 tsp smoked paprika (less if you don't want a pronounced smoky flavor)

few twists of fresh ground pepper and a few shakes of salt out of the shaker

Dump everything in your high speed blender (or food processor) and process for about 1 min until combined.  Enjoy in whatever way floats your boat!