French Onion Soup

Individual French onion soup crocks are filled to the brim with a full bodied homemade beef broth and caramelized onions. Top with a thick slice of crusty french bread and cheese, and broil until the cheese melts and gets golden brown.

Ingredients for Broth:

• 2 pounds meaty beef soup bones
• 2 tbsp olive oil
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 onion
• 6 peppercorns
• salt
• 2 bay leaves
• 2 tsp thyme
• 5 springs fresh parsley
• 1 tsp Worcshetershire sauce
• 1 tsp Soya sauce
• 1/4 cup cooking sherry
• 8 cups water

Ingredients for caramelized onions:

• 5 cups thinly sliced Vadalia or yellow onions
• 4 tbsp butter
• 1 tbsp sugar

Ingredients for bread and cheese topping:

• 6 slices of thick french bread
• 6 thick slices Gruyere, Jarlsberg or Swiss cheese

Method for making broth:

1. Coarsely chop carrots, celery and onion.
2. Place beef bones and vegetable chunks on a shallow roasting pan. Drizzle with oil.
3. Roast in 450º oven for 30 minutes.
4. Put water and remaining ingredients in a large stock pot. Add the roasted bones and vegetables to the pot, scraping any brown bits from the roasting pan and adding to the pot.
5. Bring to a boil and then reduce to a simmer. Cover and simmer for 3-4 hours.
6. Line a large colander with cheesecloth. Place a large bowl underneath and carefully pour hot broth through. (I find that placing the bowl and colander in the sink is a safe way to pour the hot liquid)
7. If using immediately, scrape fat off the top. If using at a later date, chill broth. Once the broth has chilled the fat will rise to the top making it easy to skim off.

Method for caramelizing onions:

1. Over medium heat melt butter. Add sliced onions and sprinkle with sugar.
2. Stir until onions begin to sweat.
3. Turn heat to low and allow onions to cook down and caramelize stirring every 5 minutes. This precess will take approximately 45-50 minutes. The onions will become a deep golden brown.
4. Add caramelized onions to hot broth and simmer together for 30 minutes.
5. To serve, ladle soup into oven proof individual soup crocks.
6. Place french bread sliced onto a baking sheet and broil on both sides until toasted.
7. Place filled crocks onto baking sheet and float one slice of toasted bread on soup.
8. Top with generous slices of cheese.
9. Leaving oven rack at regular height turn oven to broil. Place baking sheet with filled crocks in oven to broil. Keeping an eye on it, broil until cheese it bubbly and golden .
10. Remove hot crocks onto plate with a serviette on it so that the plate does not crack from the heat of the crocks.

****If you don't have oven proof crocks, use soup bowl omitting the broiling step. For this method toast the bread with the cheese first and then just place a cheese toast onto each bowl of soup.*****

Chocolate Log Cake

This is a recipe that I found in the Mennonite Treasury, and to my delight, it was Gluten Free.
This chocolate sponge cake is light and airy. There is no flour, no added fat, low in sugar, and if you want you can use a low fat whipped topping in place of the whipped cream, which then makes it possible to enjoy two pieces....smile.

Cake:

• 4 eggs, separated
• 1/4 cup icing sugar
• 3 tbsp. cocoa powder
• 1 teaspoon vanilla

Filling:

• 1 1/2 cups of whipping cream whipped (save about 1/2 cup of the whipped cream for the outside of the cake).
• sweeten to taste.

1. Preheat oven to 350.
2. Lightly grease and line a 10x15 inch cookie sheet that has sides with wax paper, then lightly grease the top side of wax paper. (it will peel off easily after baking).
3. Beat the eggs whites till stiff peaks form.
4. Beat the egg yolks til light in color, slowly adding the sugar, cocoa, and vanilla, this takes about 10 minutes, you want it to be very light and more than double in volume, this is what gives the cake the light texture.
5. Combine the egg whites with the egg yolks by gently folding it in as to not reduce the volume.
6. Bake for about 12-15 minutes, cake is ready when it springs back and looses the shine.
7. Sift more icing sugar thickly on another piece of wax paper. A bit larger than the cake.
8. Cool cake for 5 minutes and then flip over cake onto the wax paper with the icing sugar.
9. Very carefully try to peel away the wax paper. Don't worry if cake cracks or tears a bit, the whipped cream covers it.
10. Roll up the cake and let it cool completely.
11. Unroll and fill with the whipped cream, saving about a generous half a cup for frosting the outside. I added 1 tablespoon of cocoa to that just for a variation.
12. Freeze the cake (optional) or serve cold from the fridge.

Chicken Stew

This is an easy hearty recipe that will warm you up this winter.
Chicken Stew
3-4 Tablespoons olive oil
3 stalks celery, cut into bite size pieces
2 carrots peeled, cut into bite size pieces
1 onion, chopped
Salt and freshly ground black pepper
2 (14-1/2 oz) cans chopped tomatoes, one with jalapeno, one plain.
1 (32 oz.) box of chicken broth
1/2 cup fresh basil leaves or 1 Tbsp. dried
2 Tbsp. tomato paste
1 bay leaf
1 teaspoon dried thyme leaves
1 whole chicken cut up in pieces
1 (15 oz.) can of kidney beans, drained and 1 (15 oz.) can garbanzo or white beans drained.
fresh sliced mushrooms (optional)
Heat the oil in a heavy 5-1/2 quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, thyme. Add the chicken pieces; press to submerge.

Bring the cooking liquid to simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans and garbanzo beans to the pot. Add the mushrooms here if you choose to. Simmer until the liquid has reduced into stew consistency, about 10 minutes.
Discard the skin and bones from the chicken. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with good crusty bread.

Enjoy!

Potato Puffs

This recipe for potato puffs is a delicious way to use up leftover mashed potatoes. Although these puffs taste amazing I do not make them frequently because they are deep fried.
Some like them dipped in ketchup but when I made them for our children they preferred to dip them in pancake syrup.

• 1/2 cup flour
• 1 1/2 teaspoons baking powder
• 1 cup mashed potatoes, moistened and seasoned
• 2 eggs

1. Whisk together flour and baking powder.
2. Add mashed potatoes and mix.
3. Stir in beaten eggs and mix well.
4. Drop by spoonfuls and deep fry until golden and crispy which takes a few minutes. To check if they are done insert a toothpick in the center of a puff and if it comes clean, the puffs are done.
5. Serves 4

Roasted Chicken Wraps

Wraps have become a popular alternative to sandwiches in coffee shops and restaurants. I enjoy the variety of ingredients that can be rolled up into a fun and delightful meal. For a quick dinner you can pick up a rotisserie chicken and have dinner on the table in no time. Experiment by adding cheese, chopped basil, or different dressings.

Ingredients:

• 1 hot roasted chicken
• 6 tomato basil or spinach tortilla wraps
• ranch dressing
• lettuce or spinach leaves
• 2 ripe avocados, peeled and sliced
• 1 fire roasted red pepper, coarsely chopped
• 3 oz / 100 ml sundried tomatoes packed in oil, patted dry and chopped

Method:

1. Warm tortillas, while you shred the chicken.
2. Spread center of each tortilla with dressing and lettuce or spinach.
3. Top with chicken, avocado, tomatoes and roasted pepper slices.
4. Fold in two sides and roll up, starting at unfolded side. Cut in half.

Raspberry Lemonade Punch

This is a refreshing punch that is not overly sweet. It's great in a pitcher or in a punch bowl for a large crowd.

For a pitcher full you'll need:

1- 12 ounce can of frozen pink lemonade
12 ounces of water
24 ounces of lemon-lime sparkling water
4 ounces frozen raspberries

Mix the frozen lemonade with the water before you add the sparkling water. Poor in the sparkling water slowly so you keep the fizz and mix in carefully. Add the raspberries and serve.

For a punch bowl triple the ingredients. When making this recipe for a punch bowl use 12 ounces of water to mix the frozen lemonade and then substitute ice for the rest of the water. Pour the sparkling water in slowly and add the 12 oz. bag of frozen raspberries. Enjoy!

For the sugared rim dip the glass rim upside in liquid and then rotate the rim in a bowl of coarse sugar.

Note: If you'd like the punch to be sweeter you can substitute regular lemon lime soda for some of the sparkling water.

Low Fat Whole Wheat Scones

On a rainy day not too long ago I called up a friend asking for a little help with something and also invited her to stay for lunch. Along with a good visit we enjoyed a fresh fruit bowl and yogurt along side these blueberry and orange zest infused scones.

Ingredients:

• 1 1/2 cups white flour
• 1/2 cup whole wheat flour
• 2 tbsp brown sugar
• 1/2 tsp baking soda
• 2 teaspoons baking powder
• 4 tbsp butter, cold
• 2/3 cup unsweetened apple sauce
• 2 tbsp orange or lemon zest
• 1/3 cup buttermilk
• 1/2 cup blueberries, fresh or frozen

Method:

1. Stir together all dry ingredients. Cut in cold butter until the butter is very small chunks.
2. Stir together the apple sauce, zest and butter milk. Pour over dry mixture and stir with a fork just until it all comes together. Do no over mix scones.
3. Using your hands, gently work the berries into the dough.
4. Place mounds of dough onto a parchment lined baking sheet. Bake at 375º for 12-15 minutes. Remove immediately to cooling rake. Best served warm. Add a dusting of powdered sugar for a finishing touch. Yields 8 large scones.