French Onion Soup

Since I'm tired of looking at my last entry, the potato casserole, I will be posting a new recipe! 

I made this French Onion Soup a few weeks ago, and it's now one of my favorites.  The recipe is partially from The Pioneer Woman web page, partially from other recipes I've tried and a bit of my own creation.

First you gather all of your ingredients...unless you're like me and just wing it, but for for the sake of illustrations I gathered for you.

( Recipe will be at the bottom of the page)

Start slicing those onions...sniffle, sniffle...

The recipe I tried to follow called for a stick of butter - TOO MUCH BUTTER!

Next time I will use 1/2 stick, and  I love butter!

After browning on top the stove it goes in the oven....but keep the lid ajar.

After required time, add broth(s).

Here comes the toasted bread, but look out.....

Can you say CHEEESE?

RECIPE

& ingredients:

1/2 stick of butter

5 large yellow onions - sliced thin (add more or less to suit your taste)

4 cups chicken broth

4 cups beef broth

1 cup Dry White Wine (optional - I did not use wine).

2 cloves minced garlic (I didn't have any so I used garlic powder- it worked)

Montreal Steak seasonings (I used a couple of shakes..sorry I didn't measure).

Worcestershire Sauce (splash or two)

toasted french bread

5 ounces (or more) of Gruyere Cheese (grated)

Melt butter in heavy soup pot or dutch oven, add onions and cook, covered for about 20 minutes.

Place pot in a preheated 400 degree oven with lid ajar so the onions will brown.  Cook for at least an hour, stirring once or twice so the onions don't burn.

Remove from oven, place back on stove top over medium heat.  Stir, scraping off all the luscious brown bits. 

Turn off heat and add wine, turn heat back on and cook for 5 minutes. (I skipped the wine part).

Add both broths, Worcestershire sauce, garlic and Montreal steak seasoning.

Cook on low for approx. 40 minutes.

Butter one side of bread slices and broil over low heat till brown and crispy.

When soup is ready, ladle soup into ramekin, place crispy bread on top and sprinkle with cheese.

Broil till melted and bubbly.

Gruyere Cheese is rather costly, you can also use Provolone or Mozzarella...both work very well.

YUM.

Note-I find this to be a very forgiving recipe..you may add or subtract as your taste buds move you. 

It seems like a lot of work, but actually after making it once, you never need a recipe again..it's very easy.  I hope that if you try it, you enjoy it!

Potato-goat cheese gratin

I've been trying out some recipes I've clipped from magazines, not all are winners!  I made this tonight and thought it was very good.  I've never cooked with leeks before, but was pleasantly surprised.  They had a wonderful flavor.
Most traditional potato gratin dishes mean a lot of butter and heavy cream, but this has neither.  The Yukon gold potatoes added so much flavor and the standard cream is replaced with fat free milk.
Don't be intimated by the amount of ingredients...it's really a simple dish to make!

Ingredients:
1 tbs olive oil
3 large leeks (white part only), trimmed, halved lengthwise, thinly sliced (1 1/4 cup)
1 1/2 cup fat-free milk
1 Tbs.  flour
1/2 tsp.  salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 clove garlic, minced
2 1/4 lb. (4 - 5 med)  Yukon Gold potatoes, peeled and cut into 1/8 inch slices (I did not peel mine).
4 oz goat cheese
1/4  up Panko bread crumbs
1/4 cup shredded Parmesan cheese
parsley to garnish (optional)

Method:
1. Preheat oven to 400 degrees.  Spray casserole dish with non stick spray.  Heat olive oil and cook leeks on medium heat till lightly brown.
2.  In a small bowl whisk 2 Tablespoons of milk into flour.  Whisk in remaining milk, salt, pepper, nutmeg, and garlic.
3.  Arrange half of potato slices in dish.  Sprinkle leeks and goat cheese on top of potatoes, pour half of milk mixture over potatoes, leeks and cheese.  Layer remaining potatoes; pour remaining milk mixture over all.
4.  Bake covered 45 minutes.  Uncover; bake about 25 minutes or until potatoes are tender
5.  For topping combine bred crumbs and Parmesan, sprinkle on potatoes.  Bake uncovered about 15 minutes more till topping is browned.  Top with parsley.
Makes 8 servings.

Nutritional Info:
209 calories
6 g total fat (3 g sat. fat)
9 mg chol
278 mg sodium
32 g carbs
2 g fiber
8 g protien

Note:  I would suggest using only Panko bread crumbs.  I was out and used regular which were kind of heavy.  It was still good, but I think the Panko would be much better.

I would also say you could increase the amount of leeks if you like.  The flavor is very mild.

Buttermilk Pancakes

I posted this recipe on The Thrifty Garden/Home and want to include these delicious pancakes in our recipe collection.  Here is a link on making and keeping your own never ending supply of buttermilk

Best Buttermilk Pancakes

1 cup whole wheat pastry flour

1 teaspoon aluminum free baking powder

1/2 teaspoon aluminum free baking soda

1/4 teaspoon sea salt

1 tablespoon organic cane sugar

1 large egg

1-1/2 cups buttermilk

2 tablespoons melted butter

In a large bowl combine dry ingredients.  In a separate bowl mix the buttermilk and egg ... slowly whisk in the melted butter.

Cook on a lightly oiled hot griddle (med-high heat- use a little butter or 1/2 tsp bacon drippings if you make bacon).  Test the griddle with a drop or two of water ... it should sizzle/dance.  Using a 1/2 cup ladle, spoon the batter in rounds on the griddle.  Cook until they just start to bubble and are a tiny bit dry around the  edge.  Flip and cook on other side.  Keep warm in preheated oven until all pancakes have been cooked.  Serve with maple syrup. Makes about 8-9 6-inch pancakes.  This recipe can be easily doubled.


I purchased a buttermilk starter, using half of the package .. and saving the other half for an emergency (should I forget to make a new batch or should I somehow botch my batch;).  You could use a buttermilk culture from the store as well ... some of these have additives in them ... but they will work as long as they have a live culture.

Amish Breakfast Bars

I got this recipe from a friend. It is a great alternative for breakfast on the go or to replace expensive granola bars. They are not very sweet but the health benefits are worth less sugars and fats.

Amish Recipe Bars

1 cup whole wheat flour
2 and 1/2 c. whole oats
3 Tbsp. raw sugar
3 tsp. baking powder
3 Tbsp. raw sugar
1 tsp. cinnamon
3 banana's mashed
1 egg
1 cup unsweetened applesauce
1/4 cup milk
3 Tbsp. oil
4 cup raisins/walnuts...I used, 1 c. raisins, 1 cup dates and 2 cups walnuts.


Mix all ingredients (adjust to taste; you can add 1/2 tsp. salt if desired).
Drop approximately 1/4 cup full of mix per bar onto greased cookie sheet.
Bake at 350 degrees for 25 to 30 minutes.

I think, I'm going to try using craisins instead of dates and add a teaspoon of cinnamon, to my next batch. I love, tweaking recipes to suit our taste!
Hmmm...maybe even pineapple. What do you think?

p.s. I used cinnamon and now add it to every batch.

Enjoy!

Bread Machine?

OK, all you great bakers out there, I need your opinion!

If you have ever used a bread machine do you prefer it over the old fashioned way of making bread by hand?

Does it handle all types of recipes?  I often like a round loaf of bread like the crusty sour dough types.

I don't have one, and don't necessarily want to invest the money if it doesn't get that many rave reviews. 

Pro's and Con's PLEASE!

Roasted Chicken with Pumpkin

I found this interesing recipe on the web and tried it too.

Want to share it here.

You can use the orfinary pumpkin like I did.

Roasted Morrocan Chicken with Pumpkin

Whole Wheat Oatmeal Banana (and blueberry!!) Panacakes

Phyllis really likes panacakes (yes, I know they are really called pancakes) and waffles.  I'm always trying to find new ways to make healthier food for my family (and friends).  It's hard to put blueberries in the waffle maker and I had some blueberries that I needed to use up, so I made these panacakes (I tripled the recipe and we use soy milk but they are just as good with 2%) and added about 2 cups of blueberries to the batter.  I made them in the afternoon, and almost every time Phyllis walked by, she grabbed one, no sugar, no syrup, just a yummy panacake.  You'll notice, the only sugar in this recipe would be the natural sugar from the bananas.  Also... a thrifty note, if your bananas are getting too brown, you can throw them in the freezer, and pull them out when making banana bread, cake, muffins, or panacakes.  They are super sweet because they are super ripe, and you're not wasting :)

1 C whole wheat flour
1 tsp baking soda
1 tsp. baking powder
1 1/2 C quick oatmeal
2 eggs , beaten
1 3/4 C milk
2 mashed bananas

Mix well.

Cook on hot griddle (use cooking spray).

A Super Bowl Snack

I live in Indiana so of course we'll be cheering for the Colts in Sunday's Super Bowl game. Here's a simple snack I'll be making for game time:

Baked Nacho Dip

1 can refried beans, or mashed cooked or canned beans such as pintos
sour cream (1/2 cup or more to taste)
salsa (1/2 cup or more to taste)
4-8 oz. shredded Monterey Jack cheese (or whatever cheese you like)

Spread refried beans in the bottom of a 9" baking dish.
Spread salsa over beans.
Spread sour cream over salsa.
Spread cheese over sour cream.

Bake at 350 until cheese is melted. Serve with tortilla chips or Doritos.

Sometimes I just put it under the broiler for a few minutes to melt the cheese because we like it a little brown on top. You can also add ground beef or shredded chicken, green chilies, black olives, etc.

Haystack Cookies

I made these for a snack to take to our WOW Meeting (Women of Worth)

Super Simple Haystack Cookies:

1 c. butterscotch chips
1 c. chocolate chips
1/2 c. peanuts
2 c. chow mein noodles

Into 2 quart dish microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in peanuts and chow mein noodles. Drop on wax paper. Put in refrigerator for faster set or let sit overnight on counter.

Chicken Pot Pie

here is a great recipe for chicken pot pie...it takes simple and all ready at home ingredients and the preparation time from start to end is under an hour

pictured here are the ingredients that you will need...stove top stuffing, cream of chicken or mushroom soup, frozen vegetables, left over chicken or pork chops, or turkey, milk and pam spray for the casserole dish. before starting to make the casserole, microwave one cup of water and two tablespoons of margarine or butter in a microwave casserole dish, and then add the box of stuffing and cook on high for five minutes. as this is cooking, you will be preparing the following.
cut 3 cups of left over chicken into cubes. and put into a 3.2 l dish. add three cups of frozen vegetables and mix them together.
mix the can of cream soup with 1/2 cup of milk.
pour into the chicken and vegetables and mix them together

top the chicken and vegetable mixture with the stuffing you have prepared.
bake at 350 degrees for 35 minutes.

enjoy!

Easy Chocolate Eclair Cake

If you are a Chocolate lover this recipe's for you!

Line a 9x13" pan with Graham Crackers. Mix 2 boxes regular size Instant Vanilla Pudding with milk. When set, fold in a large container of Cool Whip and 1/2 tsp. vanilla...blend well.
Next, put 1/2 creamed pudding mixture over crackers, top with another layer of crackers. Add rest of pudding mixture and top with another layer of crackers.
Then frost.
Frosting...Bring to a boil, 1 stick butter or margarine (I use butter) 4 Tbsp. Cocoa, 6 Tbsp. Milk. Remove from heat and add 1 box Confectioners Sugar and 1 tsp. vanilla. Frost crackers while warm.
Refrigerate overnight...Oh, honey you're going to love this!

Easy Crockpot Stew

This is a stew that I make for my family. It's easy, you can throw in what you like for stew, it has a "secret" ingredient that I will share with you and it's yummy, especially on a cold day.

In our crock pot I put in ground beef (I usually use one of the 2 lb. packages), potatoes and carrots. Like I said, you can put in whatever you like, but that is what my family likes in it. We don't get too fancy around here...LOL!

Then, I add in the "secret ingredient" that my Nana always put in her stews. Ragu sauce, added to the stew makes a nice tasty gravy for everything. I am sure that other sauces would work, but we are partial to Ragu, since my Dad worked at Ragu for almost 30 years before he retired!

You can't see the ground beef because it's on the bottom, but I give it a stir every hour or so to make sure everything get's cooked nicely. After about three hours the "gravy" really starts to appear.

And this is the finished product. Now we are just waiting for Andy to come home so we can enjoy. To go along with them I will cheat a little more and pop some Pillsbury Crescent Rolls into the oven. :0)

Mexican Wedding Cake

I made this today, it is so quick and easy I thought I'd share it. Deb asked me for the recipe on Facebook...here it is sister friend!

2c. flour (don't use self-rising)
2 c. sugar
2 tsp. baking soda
2 eggs
1 20 oz. can crushed pineapple
1c. chopped walnuts
2 c. confectioners sugar
1 stick soft butter
1 8 oz. cream cheese
1 Tbsp. vanilla

Preheat oven to 350'. Grease 13x9 inch pan. Mix together flour, sugar, baking soda, eggs, pineapple (not drained) and walnuts.
Pour into pan and bake 35 to 40 minutes.
Mix together confectioners sugar, butter, cream cheese and vanilla. Spread on cake while warm. Refrigerate cake.

Family Recipes

Next Christmas, I'd like to give my kids each a collection of our family's favorite recipes. Any suggestions? I'd rather do a binder or book than a recipe card file, I think.

Anyone else done something like this?

Christmas Comfort

Every year I drag down my old Burgundy coloured plastic folder and look for a yellowed sheet of paper that holds my favourite seasonal recipe.
A French Canadian friend of mine taught me to make this years ago and never a Christmas season passes without at least one Tourtiere emerging from my very busy oven!

Simple to make...
and very easy to eat. It is traditionally a part of Christmas Eve revellion in Quebec and sometimes also New Years Eve.....and it is a part of French Canadian food culture that I love - along with the very tasty and equally simple Poutine!

You will need to make yourself a double pie crust....use your favourite recipe, I use only butter pastry now, having acquired a preference for that after living in Europe.

The filling is as follows:
2lbs ground beef and ground pork mixed
3 cups water
1 white onions chopped (small, small dice)
salt and freshly ground pepper to taste
1 tsp. sage
1 tsp. cinnamon
1 tsp. cloves (I always add a little extra spice)
garlic and savoury are optional (I never use them)

Bring this to a boil and simmer for 20 mins. then drain it and cool (covered) for about 30 - 40 mins.

At this point I always add a small amount of mashed potatoes (no butter or cream added to them) just to bind the meat. I fill my pie crust very very full, and top it off, crinkling the edges. I give it an egg and cream brush and bake @ 450 for ten mins and then for another half hour @350.

Some people add other veggies...like mushrooms - but not the purists that I know!
It can be eaten hot along with the rest of your favourite festive foods, or just cold with ketchup...can you believe it, but the cold ketchup way is my favourite!!

Enjoy!

Belgian Waffles

Makes 4 Waffles

For this classic waffle, you need a Belgian waffle maker. I picked one up a garage sale (from Maria Stahl) years ago for five dollars. Whether you make Belgian or basic waffles, they are well worth the effort ... and using fresh ingredients minus all of the junk preservatives and additives boxed mixes add makes for a healthier choice.

Ingredients:

4 eggs, separated 1 cup flour
1/2 teaspoon vanilla 1/2 teaspoon salt
3 tablespoons butter, melted 1 cup milk

Using a stand mixer (or hand held) add the egg whites to clean large mixing bowl and beat until stiff. Transfer to another bowl. In same mixing bowl add egg yolks ... beat until very light. Add vanilla and butter. Combine flour and salt and add with milk to egg yolk mixture. Beat well. Gently fold in egg whites by hand. Bake in a Belgian waffle iron that has a light coat of cooking spray or oil.

Optional: sprinkle a small handful of fresh or frozen blueberries, huckleberries, or your favorite small berry on top of the freshly poured batter before closing iron lid. Bake according to your irons settings and instructions.

Serve with fresh maple syrup or homemade 'maple' flavored syrup found here.

Good for you muffins

Apple Cinnamon Oat Bran Muffins - from Women's Health Magazine
http://itsnotaboutfood.blogspot.com/

1/2 c oat bran
1 c whole-wheat flour
1/4 c ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 Tbsp canola oil
1/3 c applesauce
1 shredded apple
1/4 c sugar
1/4 c chopped pecans

1. Preheat oven to 350°F.

2. In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg.

3. In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar. Combine mixtures and fold in pecans.

4. Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool the apple muffins a wire rack.

Makes 12. Per muffin: 147 cal, 9 g fat (1 g sat), 163 mg sodium, 18 g carbs, 3 g fiber, 3 g protein

Yummy chocolate Cake

Check out my new recipes...

Homemade chocolate cake with homemade frosting...

You'll be a hero!!

Serinakaker – Norwegian Butter Cookies

Serina and cousin Kristine Maria

Serinakaker, while a classic type of Norwegian Christmas cookie, are so easy to make that it's a pity not to enjoy them more than once a year. While the cookies will have a finer texture if you're able to use hartshorn, baking powder can be substituted for equally delectable results.

Cook Time: 10 minutes

Ingredients:

• 2 cups all-purpose flour
• 2 tsp. hornsalt (a.k.a. hartshorn or baker's ammonia) or 2 tsp. baking powder
• 1 cup cold butter, diced into small cubes
• 1 egg, lightly beaten
• 1 cup sugar
• 2 tsp. vanilla sugar (or substitute 1/4 tsp. vanilla extract)
• 1 egg white
• 1/4 cup finely chopped almonds
• 1/4 cup pearl sugar

Preparation:

Whisk together flour and hornsalt (or baking powder). Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles small crumbs. Mix in beaten egg to form a soft dough; stir in sugar and vanilla sugar (or vanilla extract) until incorporated. Cover with plastic wrap and refrigerate 2-3 hours.

Preheat oven to 375º. Pinch off dough into balls the size of a walnut; place on ungreased or silpat-lined baking sheet. Use a fork to make a criss-cross pattern on the top of each ball, flattening them slightly. Brush with egg white and sprinkle with chopped almonds and pearl sugar.

Bake on center rack of oven for 10-12 minutes (Note: If using hornsalt, you will notice an ammonia smell as the cookies bake. No worries – this quickly dissipates, leaving the cookies with a delicate texture without affecting their flavor).

Yield: 3 1/2 dozen Serinakaker butter cookies.

This is a recipe I found on the internet with American measures. (The picture is net-based as well). As you can understand Serina cookies are a must in our family. I have a great-grandmother, a grandmother, my mother (Inga Serina)and my daughter all by that name.

The cookies are super easy to make. I always enjoyed having Serina & friends in with me. I use baking powder instead of hornsalt. Also real dairy butter, no margarine. My friend Elisabeth always instructed me; "You are so seldom making your own cookies, at least use the best ingredients when you do."

Brownie Drop Cookies

The hint of cinnamon in these cookies reminds me of drinking Mexican hot cocoa.

Follow directions carefully ... there's two bars of Baker's German chocolate per batch ...

Ingredients:

2 (4 oz) bars of Baker's German Chocolate
1 Tablespoon butter
2 eggs
3/4 cup sugar
1/4 C unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
3/4 cup chopped pecans

Directions: Preheat Oven To: 350F Makes 3 dozen

Carefully melt butter and chocolate together in microwave oven (or over a double boiler) .
In a large bowl, beat eggs until foamy with a hand mixer .. gradually beat in the sugar two tablespoons at a time. Beat in chocolate mixture and vanilla. Mix in the 1/4 cup of flour and the baking powder with the chocolate. Stir in the chopped pecans.

Drop by teaspoonful on a well greased cookie pan (I prefer to bake these cookies on a parchment lined cookie pan. Bake 8-10 minutes.

These cookies bake up a little puffy/crinkly on top with a little chewy chocolate heaven inside.