French Onion Soup


I had never made French Onion Soup before tonight.  Ever since my Mom mentioned she had made it about a week ago I have had it in my mind to give it a try.  This is my mothers recipe and anyone who has ever tried her cooking knows that everything she makes keeps you coming back for more.  I come from an Itailian family so when I get a recipe from my mom the measurement of ingredients can be a bit loose, so feel free to make it to your taste.  I used homemade French bread that I posted January 11 of 2010, but you could also use croutons or dare I even mention store bought French bread!  Whatever way you choose I am sure you will enjoy this one.

Ingredients to make 5-6 servings:

5 small white onions

2 Tablespoons butter

1/8 cup sugar

6 cups beef broth

1/8 cup dry white wine

splash of Worcestershire Sauce

1 minced garlic clove

salt and pepper to taste

1 loaf of sliced toasted French Bread

5-6 slices of Swiss cheese

Begin by slicing the onion very thin.  Everyone seems to have an opinion about a technique to  not make your eyes water. So here goes mine; put them in the freezer for a few minutes before slicing.

After you have the onion sliced add the 2 tablespoons of butter and saute them in a large pot for 10 minutes.  The onion will start to carmelize during this time so you should begin to notice the onion turning brown.  After 10 minutes add the 1/8 cup of sugar, 6 cups beef broth, 1/8 cup dry white wine, splash of Worcestershire sauce, 1 clove of minced garlic, salt and pepper.  Cover the pot and let simmer for 30 minutes.

Place bowls that can go into the oven on a cookie sheet.  Put desired amount of broth in each bowl.  Top each bowl of broth with toasted French bread and a slice of swiss cheese. 

Place under the broiler until cheese is melted and slightly brown.  Enjoy!  I mentioned that this is my Mom's recipe so I thought this would be a good time to remind you to visit her blog.  You can click here to get to it.  She has some more good recipes and nice motivational entries.  Please check it out.

Giving Glory and Praise

Psalm 44:8 (NIV)

"O God, we give glory to You all day long and constantly praise Your name." -Psalm 44:8 (NLT)



So what does this scripture mean to me today...

I will give glory to Jesus all day.  Not just when things are going great and life is going the way I want.  I will give Him glory when I look at the mess around me and the "to do" list in front of me and thank Him for the house I have to take care of  and the blessings that created the mess.  I will give Him glory all day by giving myself a heart check-up and make sure I am not grumbling or complaining because I know this is not what God desires of me.  And the verse goes on to say "and constantly praise Your name."  I can do this by praying and studying His Word.  And not ever thinking this is something that I check off my "to-do" list, because I should never be done praying and studying.  I will constantly "praise Your name" by turning on Praise and Worship music to fill my home with His living Word.  I will constantly praise His name by matching the words of my mouth with the actions of my life.  All of this can only be done with the Holy Spirit taking over my day.  Left to myself I quickly wander away from the bountiful life Jesus has for me.

Maple Syrup

Some time ago, my sister Alison gave me this recipe for maple syrup.  I am so thankful she did!  It is so disappointing to find out you have run out of syrup when hungry bellies are waiting for their hotcakes.  Here are the three ingredients you need:

2 cups sugar
1 cup water
1/2 teaspoon maple extract

Combine all the ingredients in a small saucepan and heat until it comes to a boil.  Turn down the heat and boil for 3 minutes, stirring occassionally.  Cool and serve.  Yes, it is that quick and easy.  Hope you enjoy it.

Multigrain Pancake Mix (eggless!)

Multigrain Pancakes adapted from Disney's Family Coookbook


Yesterday I was at a good friends house and as the evening was coming to an end I picked up a magazine and saw a recipe for adding oats to pancake batter.  Immediately I was reminded of this recipe. I used to make up this dry pancake mix so that a healthier warm breakfast could be enjoyed by hungry children on cold winter mornings.  I'm not quite sure why I haven't made it in so long, but I think it had something to do with the bulk food store closing that I used to get all my ingredients from.  It seems so unfortunate to me now because everything you need to make this you can readily find at the grocery store.

In a large bowl, whisk together the following:

3 cups all-purpose flour
3 teaspoons baking soda
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 tablespoon sugar
2 cups whole wheat or oat flour (or a combination)
1 cup 10 grain hot cereal (such as Bob's Red Mill)
1 cup cornmeal (I use finely ground)
4 tablespoons wheat germ or wheat bran
2 envelopes (3.2 oz each) of Carnation nonfat dry milk (enough to make 2 quarts of milk)*

*this is optional, but then you need to add milk to the dry mix when you are making the batter.
To make the pancakes:

Mix 1/2 cup of the mix, and enough water (if you added the powdered milk to the mix), or milk (if you left the powdered milk out) to the consistency you desire. You can add more mix depending on how thick you like it.  You can also use yogurt instead of milk for a little thicker consistency.


Over medium heat, melt butter or heat oil in a skillet.  Laddle the pancake batter onto the skillet.  Turn the pancakes when you see air bubbles on the surface (about 1 minute).  Serve with maple syrup, jam, yogurt, or confectioners' sugar.  Makes about 5 medium pancakes.

Here are some variations you might want to try.  If you come up with a creative variation, let me know by posting a comment.
Cranberry-Pecan (my favorite): Toss a handful of dried cranberries and chopped pecans in the batter.
Apple-Walnut:  Toss chopped walnuts, sliced apples, and 1/2 teaspoon cinnamon in the batter.
Cranberry-Orange:  Add 1/2 cup dried cranberries, 1 tablespoon orange juice, and 1 teaspoon orange zest to the batter.
Banana:  Top pancakes with sliced bananas before flipping.
Pumpkin:  Mix 2 tablespoons of mashed pumpkin and 1 teaspoon of allspice into the batter.
Blueberry:  Top pancakes with fresh or frozen blueberries before flipping.

Be on the look out for homemade syrup that I will be posting next!

Toothpaste (all natural of course)

When I was thinking back to the reason I started this blog I realized that I had sort of gotten away from any "back to basic" type entries.  I felt a good way to get back on track was with this recipe for toothpaste. I don't really remember when I started making toothpaste for my family but I do remember why.  I was tired of running out of it!  The other reason was because I have never been sold on the whole flouride ingredient in practically all of the toothpastes you get at the store.  Why should I have to pay extra for not having flouride in my toothpaste when I can make it myself for so much less? 

What you will need is:

1/2 cup baking soda
1 Tablespoon mint extract
3 Tablespoons water
container to mix it in
container to store it in (I used a cleaned out babyfood jar decorated with stickers)

Pour the baking soda in the mixing container first and then add the mint extract.  Add enough water to bring it to the consistency you want.  I add 3 tablespoons of water.  The mint extract is optional, it is just to give it a fresh taste.  You can omit it or add a different flavor.  This toothpaste is salty tasting but is something you can get used to.  I have two family members who still prefer regular toothpaste, but 4 out of 6 isn't bad! 

Everyone in my home has their own container.  The way you use it is to dip your wet toothbrush in the toothpaste.  It is most sanitary if everyone is dipping their own toothbrush in their own container.  I let my kids decorate their own jars.  Another benefit of everyone having their own jar is to make sure everyone is brushing their teeth.  If someones jar hasn't been refilled in awhile, you know they need to be brushing more!

*Baking soda, when dissolved in water, releases free radicals.  When baking soda-water mixture is put into the mouth, the free radicals from the mixture interact with the stain molecules on the teeth enamel and scrape off the yellow and brown stains on the teeth. 
*Besides scraping off the stains on the teeth, it also removes plaque.
*Some of the recent things I have read concerning baking soda as a toothpaste say that prolonged use can cause you to have sensitive teeth.  Although I have never encountered this in the months I have been doing it, it is someting to be mindful of.  I encourage you to look up some research on it decide if it is right for your family.

Crispy Orange Chicken

Applebee's Crispy Orange Chicken Bowl
adapted from
  America's Most Wanted Recipes by Ron Douglas

Let me just start out by saying that this recipe was sooooo good.  Everyone agreed around the table that it was a "do over".  A "do over" title given to a meal in my household means they want me to make it again.  I will have to make it again and then post the pictures because I lost my camera.  I took this shot after I found it at lunch the next day with a plate of the leftovers.    Don't ask me how it ended up downstairs by the copier, but it did.  Needless to say I couldn't do the step by step instructions with photos.

The other thing about this recipe you should know is that unless you have a few of the things prepared ahead of time, it can be a little time consuming.  I highly recommend making the orange glaze and having it on hand.  It was very tasty and would be great to put on other breaded chicken recipes.  You could also have the almond-rice pilaf done beforehand.  There are 4 parts to making crispy orange chicken.

Part 1  Orange Glaze

1/4 teaspoon minced garlic
1 tablespoon vegetable oil
1/4 cup slivered almonds
1 cup orange juice
1/2 cup packed light brown sugar
3 tablespoons orange marmalade (I used apricot)
2 tablespoons soy sauce
1/2 teaspoon parsley
1/4 teaspoon red pepper
1 tablespoon rice wine vinegar

To make:  Lightly saute the minced garlic in the vegetable oil-don't let the garlic burn, or it will taste bitter. Add all the remaining ingredients and bring the mixture to a boil; then reduce the heat and simmer until the sauce has thickened to a glaze consistency, 12-15 minutes.  It can be reheated if necessary.

Part 2  Almond-Rice Pilaf


3 tablespoons butter
1/4 cup diced onion
1/4 cup diced celery
1 cup uncooked rice
2 1/4 cups chicken broth
pinch salt
1 teaspoon parsley
1/4 cup slivered almonds, plus extra for garnish

To make:  Heat the butter and lightly saute the onion and celery until tender, but not browned.  Add the rice and stir until all the grains are coated with the butter and have turned opaque.  Add the chicken broth, salt, and parsley and bring to a boil, then cover tightly and reduce the heat to low.  Cook the rice until all the broth has been absorbed, 12-15 minutes.  Stir in the almonds while fluffing the pilaf with a fork.  The rice can be reheated if necessary.

Part 3  Vegetables


1 bag of frozen Asian-style vegetables OR
1 1/2 cups broccoli florets
1 cup sliced red bell pepper
3/4 cup sugar snap or snow peas
1/4 cup shredded carrot
*note, I only had snow peas and carrots on hand

To make:  Steam the vegetables in a steamer basket on the stovetop or in a microwave.  To save some time, you can use a bag of frozen Asian-style vegetables, available at the supermarket.

Part 4  Chicken


1 beaten egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil, plus extra for frying
2 punds boneless, skinless chicken breasts, cut into 2-inch pieces
1/2 cup plus 1 tablespoon cornstarch
1/4 cup all purpose flour

To make:  Whisk the egg with the salt, black pepper, and the 1 tablespoon vegetable oil and add the chicken pieces.  In a separate bowl, combine the cornstarch and flour, mixing well.  Add the chicken pieces a couple at a time and coat them thoroughly with the cornstarch mixture, then set them side by side on a baking sheet.  Finish the whole batch this way.  Fry the coated chicken pieces in vegetable oil until they are light golden brown, 3 to 4 minutes- do not overcook, or the chicken will be tough.  Remove the pieces with a slotted spoon to drain on paper towels.

Topping


1/2 cup crispy chow mein noodles

To put it all together, top the chicken on top of the rice and serve the vegetables on the side.

 

Vanilla Dessert Sandwiches

Adapted from Alice Medrich's Vanilla Dessert Sandwiches

Better Homes and Gardens is growing to be my favorite magazine, second only to Runners World. With Runners World there is always a workout or running tip I cannot wait to get my running gear on for. With Better Homes and Gardens there is always a recipe I cannot wait to fire up my oven for.  I guess it is good that I enjoy both, or I may be in trouble! This vanilla sandwich cookie is so delicious you will not be disappointed in the effort.  I made some minor changes from the original due to the lack of certain ingredients, but I do not think the taste was compromised at all.

This is what you need:

3 cups unbleached all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp salt
1 cup butter, softened (I used salted butter, the recipe called for unsalted)
2 Tbsp.
1 Tbsp. vanilla extract
1 tsp pure ground vanilla beans or 2 tsp vanilla extract (I obviously went for the vanilla extract!)
Sugar for sprinkling on top of the cookie (the recipe called for vanilla sugar)
Your favorite frosting for spreading between the sandwiches

In medium bowl whisk together 3 cups flour, 2 tsp. cream of tartar, 1 tsp baking soda, 1/2 tsp salt.  Set aside.

In large bowl beat 1 cup butter with an electric mixer on medium speed for 30 seconds.  Add 1 1/2 cups granulated sugar and beat until smooth and creamy.  Beat in 2 Tbsp milk and 1 Tbsp + 2 tsp vanilla.  Beat in as much of the flour mixture as you can with the mixer.  At this point the recipe said to add the remainder by hand and the dough should be soft.  However, I added the whole flour mixture to the mixer and the dough was stiff, very stiff.  Then it said to refrigerate the dough for about 30 minutes or until it is easy to handle.  I didn't chill it because I didn't need it to be any firmer than it was.  I'm not sure why mine was so stiff,  but the end results were good.

Divide the dough in quarters, or halves, whichever is easier for you to roll out.

Preheat oven to 350.

Between pieces of wax paper, plastic wrap or on a well floured surface, roll dough out to 1/8" thickness.

Using a 3" round cookie cutter, cut out circles from the dough.  Using a 1" cookie cutter, cut out circles from the centers of half the dough circles.  I thought I was pretty smart to use my doughnut cutter until I realized I only needed a hole in half the circles!  I just pinched the dough together on half of them.  I switched to a regular cookie cutter after that.

Place dough circles on parchment paper-lined cookie sheets.  Reroll scraps and cut out additional dough circles.  Continue with the remainder of the dough.  I used the 1" pieces to make little cookies, but if you want to get more sandwiches, reroll them too.  My son loved the little mittens and I am glad I made them.

Sprinkle the cutout circles with a pinch of sugar.

Bake cookies for 10 minutes or until golden brown.  Let cookies cool on cookie sheets for 1 minute.  Transfer cookies to wire racks to cool completely.

Spread bottoms of the solid cookies with about 1 1/2 teaspoons of frosting.  I spread the frosting on the rough side of the cookie (the bottom) Top each with one of the cookies with the center hole, sugar side up.  Refrigerate filled cookies to store.  Makes approx. 24 sandwich cookies.

Suggested frosting:

Vanilla:  Mix softened butter and powdered sugar then add a small amount of vanilla and milk until desired consistency.

Strawberry:  Mix strawberry cream cheese, powdered sugar until the desired consistency.

Chocolate:  In medium saucepan melt 6 Tbsp. unsalted butter.  Stir in 1 cup sugar, 1 cup natural unsweetened cocoa powder, and a pinch of salt.  Gradually stir in 1 cup whipping cream.  Heat, stirring constantly, until smooth and hot but not boiling.  Remove from heat; stir in 1 tsp pure vanilla extract.  Set aside; cool until thickened and spreadable.