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!

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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!

In honour of my squash-tastic visit to the Ottawa Farmer’s Market today, I am posting a go-to recipe that I’ve been making for so long that i don’t even remember where I got it from. Its really versatile – I like butternut squash, but it orginally called for Acorn, and the other day I made it with pumpkin. In the summer, you can cook the squash on the BBQ, which is handy. Also, it works great in the slow cooker.

And as an additional bonus, here is a fall-themed photo I took on the way to the farmer’s market today!

Oak Leaves at Lansdown Park

Oak Leaves at Lansdowne Park

Squash Soup

  • 3 Butternut Squash (Or substitute Acorn or Pumpkin)
  • 3 carrots, peeled and sliced
  • 1 medium onion, chopped
  • 1/3 cup water
  • 3-1/2 cups Vegetable Broth
  • 1 tsp. Salt
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. Paprika
  • 1/4 tsp. Allspice
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Cayenne
  1. Cut squash in half, scrape out seeds. Bake face down in shallow pan @ 350 degrees F for 55 minutes. Let cool on cutting board, scoop out pulp and discard shells.
  2. Saute carrot and onion in water over medium heat, adding more if it gets dry. Cook 12-15 minutes or until carrot is soft.
  3. In two batches, puree carrot mix, broth and squash in blender or food processor.
  4. Combine pureed soup and all remaining ingredients in large pot or crockpot, simmer 15 minutes or until all ingredients are hot. Garnish with fresh thyme sprigs.

And thats it! Serve with some delicious bread and you’re golden. A nutritious delicious soup with which to fend off the upcoming winter. And its vegan! Bonus. For the animals. 🙂