Crockpot Onion Soup

In a crock pot, add

• ½ stick (¼ cup) butter
• ¼ cup Extra Virgin olive oil

Fill the crock pot with onions (about 5 pounds of onions will fill mine), halved and sliced.

Add a bottle (12 ounces) of beer (any kind), and about 6 ounces of water (rinse the beer bottle!).

Put the cover on, turn the crock pot on medium, and let it cook 24-36 hours, stirring every few hours. (It is completely fine to let it continue to cook overnight.) The onions will caramelize, and it will lose about ¼ of the total volume. You shouldn't need to add more liquid, but if your crock pot seems to be cooking the liquid down too much, add a bit more.

To serve, toast a piece of good bread, and put it on the bottom of an oven-safe bowl (for each serving). Grate 2-3 Tablespoons of Gruyère cheese on top, and put under a broiler for 5 minutes.
(Note: while other "Swiss" cheese may be substituted, it's worth getting Gruyère for this one.)

Fried Rice with Greens

Before cooking, prepare Black and Red Rice (next recipe after this one). You will want the rice to be done before you actually start cooking this, or use leftover rice that you have in the refrigerator.

Prepare these ingredients before you start cooking:

• One medium to large onion, chopped
• 3-4 Tablespoons fresh ginger, chopped
• 4-6 cloves of garlic, chopped
• 2-3 cups of coarsely chopped or torn greens. Beet greens, radish greens, mustard greens, bok choi, kale, swiss chard, or other similar greens all work well, and can be combined.

Put 3-4 Tablespoons of canola oil into a heated wok. Add the onion, and sauté until it gets soft, stirring frequently. Add the ginger and garlic, and stir-fry for another 2 minutes, continuing to stir so the garlic does not brown. Add the greens, and continue to stir-fry for another 2 minutes.

When the greens are wilted, add 2 cups (or more if desired) cooked rice. Continue to cook for another minute, then add:

• 1 Tablespoon lemon (or lime) juice
• 1 small hot pepper, chopped (including the seeds if you like it spicy, as we do)
• 1 bunch of scallions, chopped (optional)
• 2 Tablespoons cilantro, chopped (don't leave this out!)

Stir-fry for another minute, then add

• 2 eggs

and immediately stir so the eggs are thoroughly mixed into the stir fry. Serve with 2 more Tablespoons of cilantro sprinkled on top.

Black and Red Rice

This has become our standard way to serve rice at home. Gavin loves the nutty flavor from the black and red rices, and once again is willing to eat rice without hesitation.
(Vegan)

Bring 2 cups of water to a boil in a pot with a tight-fitting lid.
When it comes to a boil add

• ¼ cup black rice
• ¼ cup red rice
• ½ cup brown rice

Return to a boil, then immediately turn the heat to simmer. Simmer 45 minutes with the lid on, then test to see that the rice is cooked. (If you have a glass cooking pot, it's ideal for keeping an eye to see that the rice is done, but does not burn.)

This recipe makes 2-2½ cups of cooked rice, and is easily multiplied for larger quantities. Our local international grocery store carries Black Glutinous Rice and Red Cargo Rice, both products of Thailand.