The Slapdash Cook

No pics, but I think I’ve come up with an acceptable way to fake the canned fried onion thingies. J’s mom was here until Monday, visiting for Thanksgiving, and she happened to leave behind half a boy of Ry Krisp crackers. Crush up at least six of those suckers, and you have your crunch. Add generous amounts of — let’s say half a teaspoon to one teaspoon — toasted onion powder (a product I got at Penzey’s Spices) and you’ve also got some onion flavor. Best of all, the crackers are way lower in calories than I’ve come to expect from crashers.

This time around, I subbed veggie broth for half the milk, and used rosemary and a bay leaf. Both of these choices were good. I had green bean casserole made the normal way on Thanksgiving itself, and while that dish is also good, I think the canned mushroom soup lacks the oomph that a few well-placed herbs can provide.