Tuesday, January 3, 2012

Six Good Ones from My Kitchen

Decided to change up my blog a bit. I will post my recipes, once a week, after making them and adding my own photos when I can. This means I spend less time posting, more time cooking and reading other people's blogs!

So this was last week's goodies from my kitchen:

My recipe for French Onion Soup 
(serves 4 adults and 3 children)

4 cup beef broth (recipe below)
2 cup water (or more to taste)
1/2 cup balsamic vinegar
1/2 cup red wine (optional, any kind you would drink)
3         large, sweet onions, sliced in rings
3 tbsp butter
3 tbsp worcestershire sauce
1 tsp thyme
                salt and pepper to taste
2 cup swiss (or grueyre), mozzarella, parmesan, asiago and romano (blend)
1         multigrain baguette, sliced and toasted

In a large soup pot, melt butter and add sliced onions. Sauté onions until caramelized (almost gooey). Add warm beef stock, worcestershire sauce, balsamic vinegar, wine and salt & pepper to taste. Let simmer until onions have broken down and flavors are well mixed (half hour or so).

Laddle into oven safe bowls, top with a slice of toast and sprinkle with cheese blend. Place on a cookie sheet and broil until cheese is melted and starting to brown. Remove from oven and let rest for a few minutes; serve.

Beef Broth
Bones from large roast (I used cross rib roast)
Salt and Pepper
6 cup water
thyme, parsley, rosemary (in a bundle)
onion and garlic (I use ends that I keep in a baggie in the freezer)

Cook bones in stock pot until browned and add 6 cups water. Brint to a boil and add the seasonings. Reduce to low and simmer at least 2 hours (overnight in the oven on really low is best). Cool and strain liquid.

My recipe for Quinoa Stuffed Peppers 
(serves 6)

1 tbsp olive oil, plus more for oiling the pan 
1         red onion, chopped 
1 cup mushrooms, sliced
1 cup carrots, chopped 
7         bell peppers (1 chopped, 6 tops removed cored and seeded) 
2 cups cooked ground beef (optional, I just had some left over)
1 tsp ground cinnamon 
1 tsp ground cumin 
1 cup uncooked quinoa, rinsed
2 cup water
Salt and pepper to taste 

Place quinoa and water in medium sized pot. Bring to boil and then reduce to simmer until water is absorbed (about 15-20 minutes).

Meanwhile heat oil in a large skillet, add onion, mushrooms and carrot, cook until softened. Stir in cinnamon, cumin and cooked hamburger. Add chopped peppers and quinoa, toss gently to combine. Add salt, pepper and cook 1 to 2 minutes more. 

Fill hollowed peppers with mixture, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in lightly oiled pan. Bake in oven for 20-30 minutes at 350˚ F. Transfer to plates and serve.

My recipe for Slow Cooker Salisbury Roast
with Garlic Smashed Potatoes and Baby Carrots
(serves 6-8)

4-6 lb beef roast (cut of your choice)
1/4 cup dry onion soup mix (Bulk Barn has MSG free)
1 can condensed cream of mushroom soup
3/4 cup water

Place roast into the slow cooker. In a small bowl, mix together onion soup mix and the mushroom soup. Pour over the meat. Cook on the Low setting for 4 or 6 hours.

Let meat rest, covered with foil on a cutting board while you make the side dishes of your choice. Below is what I made.

Garlic Smashed Potatoes
1 potato per peson
4 heads of garlic, smashed and finely chopped
2 tbsp butter
1/4 cup milk

Cut potatoes (peel if you wish but I often don't), put in a pot and fill with enough water to cover. Bring to a boil. Add garlic in the last few minutes. Drain, smash potatoes, add butter and milk.

Baby Carrots
Bring water to boil in a small pot, add a bag of carrots. Cook until tender. Add butter and a pinch of dill; toss.

My recipe for Baked Apple Pancakes
(serves 4)

1/2 cup all-purpose flour
 
1/8 tsp  salt
        eggs
1/2 cup  milk
1 tbsp  butter or margarine, melted
        medium tart apples, peeled and chopped
1/8 tsp  ground cinnamon

In a mixing bowl, combine flour and salt. Add eggs, milk and butter. Pour into 2 lightly greased pie plates. Bake at 400˚F for 20-25 minutes or until lightly browned. Meanwhile, combine the chopped apples and cinnamon in a saucepan. Cook and stir until apple is softened. Cut pancake in half; place two pieces on each plate. Top with apple mixture.


I saw some really great ideas for kid snacks on pinterest a while back and thought "My children would LOVE these." Here is our creations: 

Happy Snack I 

Slice a red apple (pretty thin).
Spread a thin layer of peanut butter on each slice.
Put tiny marshmallows on the bottom lip.
Top with the upper.
Serve.


Happy Snack II
This one is even easier...
Slice, core apples
Spread with peanut butter
Sprinkle with chocolate chips, or raisins
Sandwich and serve!



Last but not least Owen's 7th Birthday Cake:
A double layer cake of banana and chocolate, covered in a marshmallow fondant. His favorite show is Wild Kratts so I made it my mission to convert this PBS show into a cake. This is what I came up with.

So this week I should be making:
  • Steak and Eggs with Crispy Baked Potatoes
  • Green Chilli Breakfast Burritos
  • Quinoa Pancakes
  • Cauliflower, Chickpea Curry
  • Thai Coconut Chicken Soup (slow cooker)