​​​​​​LIFE   LESSONS  
​                                                                   By  A  TRAVELER

I have found a wonderful recipe selection on the internet. It is called www.delish.com which offers health life style cooking recipes. And me being a type 1 & 2 diabetic, I really like what it offers.


​I am offering my recipe(s) that I, yes you read right, I have made. LOL because I only have made one (crock pot) meal to date. LOL sad, but true.


​Also, I plan on putting suggestions I have heard/learned about/on cooking, as well as Air Fryer tips. Because I have an air fryer, and no more oil fryer.


So, IF you would like to list your suggestions here, e mail me at atraveler8@earthlink.net.


NowI am not sure how I am going to do this organization yet, so please bear with me. Thanks!


A  Traveler’s  Chile
Time on Low: 10 Hours. Crock pot Large.
Ingredients
2.5  Pound ground beef
1  15 ounce can Chile beans
1  Large onion – thinly sliced
2  Garlic cloves – finely chopped
2  Tablespoon ground chili pepper
2  Tablespoons paprika
1  Tablespoon dried parsley
1  Teaspoon red pepper flakes
1  Teaspoon garlic powder
3  Teaspoons instant beef bouillon granules
1/2  Teaspoon black pepper
1/2  Teaspoon cayenne pepper
4  Tablespoons chili powder
1/4  Teaspoon onion powder
1/4  Teaspoon salt
1/4  Teaspoon sugar
1  teaspoon ground black pepper
1/4  Teaspoon garlic salt
1  pinch ground allspice
1  (6 ounce) can tomato paste
1  (15 ounce) cans tomato sauce
3  tablespoons hot pepper sauce (e.g. Tabasco™)
1  (12 fluid ounce) can beer
1  Tablespoon lime juice


NOT hot or spicy, I used dark beer, and sugar took away tomato past taste. (Thank you Sue.)


I also found that using a plastic potato masher, helped tremendously in separating the ground beef, when cooking in the skillet.


I also used dehydrated onions and garlic in place of real ones. Plus, I used crushed beef bullion cubes in place of granules. After all, why not improvise? 


​Today, I plan on taking it out of the freezer and have it for lunch tomorrow. Will keep you posted as how do I like it. (Personally, I am afraid, it may not turn out good.)


A Traveler's Onion Soup
Cook on low for 6 to 8 hours. (I did mine for about 14 hours on low.)

Ingredients 
4  medium sweet onions, thinly sliced ( I used 5 Vadallia onions and one white onion I had.) 
3  garlic cloves, minced (garlic in a jar or dried garlic, I used)
4  tablespoons butter
2  tablespoons balsamic vinegar (not used)
2  tablespoons brown sugar (I misread the instructions and put in 4 tablespoons)
3  tablespoons flour
1  cup of beer (I added 36 oz.s of dark beer)
8  cups low-sodium beef stock 
2  tablespoons fresh thyme (not used)
1/2  teaspoon black pepper
1/2  teaspoon salt
French baguette (not used)
Gruyere cheese, sliced (not used)

Instructions
Add sweet onions, garlic, butter, balsamic vinegar and brown sugar to the bottom of your slow cooker.


Instead, I Madeline the onions. (Always us a "thing" to press on the top of the onion, when using a Madeline or cut your finger open!) I set mine settings on large slices.


Mix until combined. Cover and cook on high for 1 hour, stirring occasionally - until onions are a bit brown and caramelized.

​Instead, I mixed the dry combinations, and I put them on to the tops of the onions, and then I put, I would say, a large amount of olive oil on top of the onions. I them put everything into a wok, and cooked the onions down. About 4 lb.s of cooked onions when done. (And yes, I weighed the onions.)

Add flour and mix well, until combined. Let sit for 5 minutes. Add beer, beef stock, pepper and salt. Meanwhile, cut French baguette into slices.

When soup is finished, fill bowls to the top and top with a slice of bread and slice of cheese. Set bowls under boiler for 2 to 3 minutes, until cheese is golden and bubbly.


ONCE the onions were cooked down, I added my liquids, onions, and yes, the bottom of the wok was burned, and I added some hot water, and got as much as I could of the flavor from the wok. 

(Presently, it is still burned and will take a few more days to get it off the bottom of the wok.)


The onion soup, was a bit sweet, too much brown sugar, and oily; too much olive oil. I think it could have used a few more onions. LOL yes, I know, but I like the soup. I think the reason for more onions is because; I put in an extra 28 oz.s of liquid beer.


So, If you like onion soup, go ahead and try it; or invite your self over, next time I am making a batch.