Scissor-Worthy Recipes and the Great Clip-Cookathon

Remember the other day when I bemoaned all the clipped recipes that were spilling out of my stash-all drawer? Here they are. I've decided to do something about them.

First, I'm going through the pile once more to determine whether or not I really and truly want to invest the time, labor, and expense in making a particular recipe. Here are some of the rejects currently residing in my recycling box:

Runny Eggs on Creamy Grits. I had just moved to the South. That's my only explanation for why I thought this would be remotely interesting to eat.

Pomelo, Escarole, and Candied Bacon Salad with Meyer Lemon Dressing. What's a pomelo? I'm sure the complete article would have told me, but I clipped the recipe without saving the explanation.

Paw Paw's Birthday Caramel Cake with Caramel Frosting. Again, I plead geography. Otherwise there's no rational reason why I would have taken the time to clip this. Especially since I don't like caramel.

I think you get the general idea.

Here's where I'm going with this. The recipes that make the cut (pun most definitely intended), are going in a file from which I'm randomly going to pull at random moments of desperation. I will make said recipe, and post it here, along with John's and my assessment of whether or not it was, indeed, scissor-worthy. Doesn't matter if it's a cake, a salad, or a main dish; if I pull it, I cook it and we eat it. End of story.

(If this is not a test of marital compatibility, I don't know what is.)

The recipe I'm sharing with you today was made by me on Thursday, and we had leftovers last night and will likely have this for lunch today. The unanimous verdict was that this one's a keeper. I have to say that while I was making it, I wasn't so sure; it seemed as though it was going to be one of those oh-so-good-for-you meals with healthy ingredients that I'd end up fiddling with on my plate, like Randy and his mashed potatoes. And yes, I'm aware that this is the second time on the blog that I've referenced A Christmas Story. Guess I'm a pushover for movies filmed in Cleveland.

So here, without further ado, making its debut on the Great Clip-Cookathon, is …

Creamy Carmelized Onion Pasta
—Serves eight

3 pounds yellow onions, thinly sliced
2 tablespoons olive oil
1 pound fettuccine pasta
1 8-ounce container crème fraîche
1 5-ounch container arugula (I mistakenly bought arugula blend, which had radicchio in it...didn't matter. I used it anyway.)
1 cup thinly sliced sun-dried tomatoes
Kosher salt and fresh ground black pepper

In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on high for 6 to 8 hours, or until well browned and caramelized. (This kind of caramel I like. I also love using my slow cooker. I simply stirred the onions around each time I walked into the kitchen to make sure they caramelized uniformly.)

When the onions are done, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain, then return to the pot. Add the onions, crème fraîche, arugula, and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt, about 2 minutes. Season with salt and pepper.

Marci Rich
Richmond, Virginia
The Midlife Second Wife

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