Monday, October 4, 2010

French Onion Soup

If you love French Onion Soup as much as I do, you are going to be amazed as to how easy it is to make! You can top this recipe off with your favorite melting cheese. I recommend trying Gruyere. It melts so beautifully and compliments this dish very well. Don't forget some good toasted French Bread!

I also want to mention you can substitute an onion with a red onion in this dish..or just slice a mix of whatever onions you like to play with the flavors.

Sorry I do not have a picture for this post either!! I will post a picture the next time I make it!

3 Medium Size white Onions (sliced as thick or thin as you like.)
1 glass of Red wine ( Do NOT use cooking wine from the grocery store. A cheap bottle from the liquor store will do you good.)
1/4 stick of butter
Salt & Pepper
1 Tablespoon of flour
6 cups of low sodium beef broth

In a saucepan, melt butter on medium heat. Add onions and a pinch of salt & pepper and sautee for 5 minutes. Bring the heat down to a low-medium heat, allowing the onions to slowly carmelize until it turns a nice brown. Once the carmelization is done, add the flour. Mix the flour in and give it a minute or 2 to let the flour cook. Add the one cup of wine and bring the heat back up to medium. Once the alcohol has simmered away (most of the liquid should have evaporated), add one cup of the beef broth. Let the mixture simmer for 10-15 minutes, then add the rest of the beef broth. While this simmers for another 15 minutes, toast some slices of french bread topped with shredded Gruyere cheese in your oven on 350 degree F. Once the Cheese is bubbly and brown set aside and ladle yourself a bowl of the onion soup and place the cheesy bread on top. Enjoy!

P.S You can either drink the rest of your wine..or make a red sauce later in the week with it! :)

Tortilla Soup

I know I haven't been around in a while. School is getting the best of me, and well, it should. However, I have not stopped cooking. Did I mention it is now FALL?! This is my favorite time of the year. I now have the excuse to make all these comfort foods! Plus, it's also football season. So I get to make my favorites like chili, enchiladas, baked ziti just to name a few.

I'm going to share my Tortilla Soup Recipe today. I wanted to make something hearty and meatless and yet healthy at the same time. Me and my boyfriend have been hitting the gym hard everyday so I try to make things during the weekdays that are light, saving the meats & carbs for the weekends. This Mexican soup is perfect for the fall. So if your looking for a recipe that will warm you up, please your stomach, and not add inches to your waste.. TRY THIS SOUP!! It is super fast and super easy to make.

Sorry that I will not be providing a picture with this post. I was not planning to be making posts for a while and therefore took a break with the camera. If you have never had tortilla soup, you can get an idea of what it looks like by typing it into a search engine.

This dish serves 4 people.

1 cup of frozen yellow corn
1 can of black beans washed cleaned
1 can of organic diced tomatoes with juice
1/2 of an onion finely chopped
2 garlic cloves finely chopped
half a can of tomato paste
olive oil
3 tablespoons chili powder
1 pinch of cumin
1 teaspoon of the sauce from chipotle chili peppers in adobo sauce (optional)
5 cups of organic, low sodium chicken broth
1 lime
tortilla chips
shredded sharp cheddar cheese

Sautee onions & garlic in olive oil with chili and cumin powder and a pinch of salt for 2 minutes on low heat. Add tomato paste and adobo sauce. mix well for a minute over the low heat. Add your can of diced tomatoes and mix well over low heat for 3 minutes. Add your chicken stock. Stir all the ingredients together and raise the heat to medium so everything simmers together. Let it simmer for 10-15 minutes then add your black beans and frozen corn. Simmer for another 15-20 minutes. Once that's completed, turn the heat off and squeeze lime juice all around the soup but don't blend. You can skip this step and serve with a lime wedge.

Serve the bowl with crumbled tortilla chips topped with sharp cheddar cheese..and VIOLA! :)