Spaghetti with Caramelized Onions and Spinach



This is your go-to recipe when you really don’t feel like cooking.  It’s ridiculously easy, and pretty tasty, especially for the minimal effort you put in.

Spaghetti with Caramelized Onions and Spinach, adapted from Dinner A Love Story


  • spaghetti (1 16 oz. package)
  • olive oil
  • 2 large onions
  • a couple large handfuls or 1 bag spinach (or you can use frozen)
  • balsamic vinegar
  • parmesan cheese


1) Slice the onions.  See how great this recipe is already?  I love when I can slice, rather than chop, onions.

2) Add olive oil to skillet and add the onions.  Cook on low-ish heat, stirring from time to time, for about 30 minutes, until the onions turn soft and brown.  When the onions finish cooking, add a splash of balsamic vinegar and stir through.

3) While the onions are cooking, boil the water for the pasta and cook, trying to time it so the pasta and onions are done at the same time.

4) In the last minute of cooking the pasta, add the spinach.  As soon as it’s wilted, drain the pasta and spinach and add to the onions.  Add a little olive oil to moisten and stir all together.  Add salt and pepper to taste.

5) Serve, and add parmesan cheese to individual servings.


Slow Cooker Black Bean Soup


Sometimes you need a slow cooker recipe.  Like last week, when I had to get my daughter to a rehearsal by 7:00, but had to work and had no time to cook dinner.  How nice to throw the ingredients into the slow cooker in the morning and have dinner ready when I got home from work.

Slow Cooker Black Bean Soup, adapted from A Year of Slow Cooking


  • 1 lb. black beans (real, actual beans, not canned)
  • 1 15 oz. can diced tomatoes (I used tomatoes with diced chiles)
  • 2 cloves garlic
  • 1/2 onion
  • 1 red bell pepper
  • 1 t. cinnamon
  • 1 t. allspice (I didn’t have any, so I used 1/4 t. cloves)
  • 1 T. cumin
  • 1 t. chipotle chile powder (I’m sure you can use regular chile powder if that’s what you have on hand)
  • salt
  • 1 orange (I used about 1/3 to 1/2 c. orange juice)
  • 1 lime
  • 4 c. vegetable or chicken broth
  • lemon (optional)


1) The night before, soak the black beans.  Sorry.  It requires forethought and it’s an extra step, but only takes a few seconds.  Put them in a big bowl, cover them with water, and let them sit overnight.

2) Drain beans and put into slow cooker.  Chop onion, pepper, and garlic and add to slow cooker.  Add all other ingredients except the lemon and stir.

3) Cook on low heat for 8-10 hours.

4) When finished cooking, blend with an immersion blender to desired consistency.  I like mine mostly smooth, but with a few chunks.  If needed, add a little more liquid.  (Mine always needs more liquid, but my slow cooker does not seal well.)

5) Add a squeeze of lemon if you’d like.  Sometimes I do, sometimes I don’t.  Also, my daughter added grated cheese to hers and loved it.


A Month of Menu Planning

Even the Good Enough Gourmet gets sick of menu planning.  Every Sunday morning, I spend way too much time going through recipes trying to figure out what to make for the week.  Enough, I thought last weekend.  I’ll just plan out a month of menus and then I can go on auto-pilot for a few weeks.  So I went through my tried and true recipes, and picked out my favorite fish, meat, pasta, chicken, and vegetarian recipes.  I have 3-5 in each category, and each week, I’ll pick 5 recipes until I’ve cooked everything.  Here was week 1:

  • Pomegranate Molasses Salmon, roasted broccoli and cauliflower
  • Sausage with Mustardy Potatoes
  • Pasta with Caramelized Onions, salad
  • Black Bean Soup, homemade tortilla chips

I only picked 4 recipes for this week because we had a few evening obligations.  All recipes have or will be posted on Good Enough Gourmet, and I’ll post future weeks’ menus to give you ideas.

I’m loving auto-pilot so far!