hello all!

another delicious winter recipe to share before spring makes itself official. its in the air, but its still far away! the most telling thing has been that it is now officially light out when i walk out my door at 6:28AM each morning. LIGHT! Glorious.

anyway! on to the recipe. I appropriated this one from my sister’s fiancée, who has become quite well known for it. She says the secret is really expensive gruyère from the St. Lawrence Market, but I used Balderson Cheddar and just a regular mozzarella ball and it was still marvellous. Definitely room for experimentation! Enjoy…

French Onion Soup à la Seeley

  • 4 Tbsp. Butter
  • 6-7 cups sliced onions (I used part sweet yellow and part regular white)
  • 4 cups soup broth (beef recommended, I used vegetable)
  • 2 cups water
  • Half Baguette (I used whole wheat)
  • 2 cloves garlic, minced
  • 2 Tbsp. Butter, softened
  • 1 cup grated cheese, (gruyère recommended, or a combo of cheddar and mozza)
  1. Melt butter in large pot. Add onions and sauté, stirring regularly until softened and dark golden brown (15 minutes or so.)
  2. Add broth and water, bring to boil. Reduce heat, cover and simmer 1  hour.
  3. Heat oven to broil.
  4. Combine garlic and butter to make (wait for it…) GARLIC BUTTER! Surprise. : )
  5. Slice bageutte into toasts,  brush butter over one side and arrange on baking sheet. Toast until brown, 3 minutes or so. Watch carefully, goes from brown to black REALLY FAST! Or so I hear. Repeat on other side of toasts. Set aside, cut into cubes when cooler.
  6. Separate soup into bakeable bowls. Top with bread cubes and cheese as desired. Bake at 450 for 10-15 minutes until cheese is bubbly and golden. Enjoy!!

So thats my contribution to everyone’s diets for February. Its actually not that bad for you, if you go easy on the sodium and cheese. Protein, calcium… water… : ) All good things! Better than the stuff I had at the Keg for sure.  Have a good February everyone!

Advertisements

This recipe is adapted from a delicious soup my very good friend Anna has made for me on a couple of occasions.  I only helped chop, so its a loose adaptation, but I made it today and it was DELISH! Healthy and awesome fare for a cold winter’s dinner! Serve with crusty bread. In case you don’t know, dropping tomatoes into boiling water and then cold water quickly is an easy way to get the skins off.

Anna’s Hearty Tortellini Vegetable Soup

  • 1 Tbsp. Olive Oil
  • 1 medium Onion, diced
  • 2 Carrots, quartered and sliced
  • 2 stalks Celery, chopped
  • 1/2 tsp freshly cracked Black Pepper
  • 1/2 tsp. dried Oregano
  • 1 cup chopped Green Cabbage
  • 1/2 Green Pepper, chopped
  • 1 small Zucchini, quartered and sliced
  • 2 medium Tomatoes, peeled and chopped
  • 4-1/2 cups Vegetable Broth
  • 1-1/2 cups cheese tortellini (fresh preferred – if frozen, add 5-7 minutes earlier)
  1. Heat olive oil in large pot over medium-low heat. Saute onions, carrots and celery until they begin to soften. (4 minutes) Add pepper and oregano and heat 1 more minute.
  2. Add green pepper, zucchini and cabbage, and continue to saute, stirring occasionally until zucchini and cabbage begin to soften. (5 minutes.) Add tomatoes and stir.
  3. Add broth, bring to boil. Cover partially and simmer 10-15 minutes. Add more seasonings if desired.
  4. Add tortellini to boiling soup, continue simmering partially covered until tortellini is soft. (7-10 minutes.)
  5. Serve with crusty bread and enjoy!

Thanks for always making me delicious soup and letting me absorb your recipe Anna!

I know, I know, this is my second risotto, but hey, ’tis the season for rib-stickin’ hearty goodness, AND for squash, so its kind of an obvious choice, right? This is adapted from a cookbook of side dishes called “By My Side” which I loved, as I would eat side dishes as main dishes every day if I could. So voila!

Butternut Squash Risotto

  • 1/4 cup olive oil
  • 1 cup chopped Onion
  • 1/4 cup chopped fresh Thyme (or 1 tsp. dried)
  • 2 Tbsp. chopped fresh sage (or 1/2 tsp. dried)
  • 2 cups cooked squash, cubed
  • 2 cups Arborio rice
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 Tbsp. Brown Sugar
  • 1/2 cup white wine
  • 1/2 cup sherry or calvados (I used beer?)
  • 5 – 6 cups hot stock
  • 1/2 cup grated parmesan
  • Salt and Pepper to taste
  1. In medium pot, bring to simmer 6 cups of stock.
  2. In a large pot over medium heat, saute onions in olive oil until soft. Add thyme and sage and stir. heat 1-2 minutes.
  3. Add squash and rice, stir until well coated. Add cinnamon, nutmeg and brown sugar, saute 2-3 min. Deglaze pan with wine and sherry, reduce 2-3 minutes.
  4. Add stock 1/2 cup at a time with 1 Tbsp of parmesan & salt and pepper.
  5. Repeat until rice is cooked. Move rice around with spoon, so it will absorb maximum liquid.  You may need to use a flame-tamer or ring if rice is sticking.
  6. When rice is creamy and soft outside with a little starchy bite inside, you’re done!

This is a pretty easy and delicious risotto, I hope you enjoy it!

I made this for our baseball windup BBQ and I’d have to say it was a hit. I did manage to save some for lunch leftovers, but just barely!

Pesto Potato Salad

  • 3-1/2 lbs. Red New Potatoes (I used Yellow), Halved
  • 1/2 cup Sour Cream
  • 1/3 cup Basil pesto
  • 1/3 Cup Mayonnaise
  • 12 slices bacon, cooked and crumbled
  • 1-1/2 cups Finely Chopped Red Onion
  • 1/2 cup shaved Fresh parmesan cheese (use vegetable peeler)
  • 1/4 cup fresh chives, finely chopped
  1. Boil potatoes in large pot of salted water 20 minutes or until just tender. Rinse with cold water, drain well and set aside.
  2. Combine sour cream, pesto and mayo in salad bowl.
  3. Add potatoes, bacon and red onion and toss.
  4. Sprinkle with cheese and chives. Serves 10.

Hope you have time to enjoy this before the summer is over! It is not good for you, but it sure is delish. Enjoy!