Posts Tagged ‘Onions’

Bacon and Hatch Chile’s, Enough Said!

Friday, October 17th, 2014

You know what I love about Bountiful Baskets? What I REALLY love? Beyond the healthy food on my dinner plate; beyond the rewards I get when I volunteer and do my part to ensure the success of our co-op, which is helping countless people; even beyond money I am saving by participating in Bountiful Baskets….

What I REALLY love about Bountiful Baskets is that because of Baskets, I have found joy in food! Clean, healthy, amazing food that I had walked past in grocery aisles for years. Not noticing them, not knowing how to use them and especially not knowing how much I loved them! (more…)

Swiss Onion Soup…move over Frenchy!

Thursday, October 16th, 2014


This soup has been haunting me for just over 25 years. I first had it when I was working night shifts at a large hospital in the Midwest. How often can you say you look forward to hospital food? It has taken me a few years but I have finally duplicated it! Its nutty, sweet, tangy and just a bit of heat at the finish. I hope that you enjoy it as much as I do!

This soup starts like a French onion soup, lots of onions. Cut the onion in half for root end to top. Cut off the top and peel. Now cut it in half again and thinly slice. Repeat with the other half. (save those onion skins for stock!)

In a Dutch oven add olive oil and butter. When it’s melted turn down heat to low and add the onions. Stir to coat them all with oil and butter. They need to cook and start to caramelize, this is a slow process. It will take about 15-20 minutes. Stir occasionally to prevent burning.

Gather your ingredients as the next part moves pretty fast.

Now add the flour and stir, allow this to cook on low for a couple minutes.

Once the flour has cooked we will begin whisking in the 4 Tbsp. Sherry, (this is optional) now whisk in the chicken stock (vegetable stock can be substituted). The mixture will be thick, just keep whisking in the stock.

Now whisk in the milk or cream and season with salt and pepper.

Add the shredded Swiss cheese and stir until melted.

Stir in the Dijon mustard and cayenne pepper (optional)
Allow to simmer a few minutes, taste and re season as need.

 

Swiss Onion Soup…move over Frenchy!

Swiss Onion Soup…move over Frenchy!

Ingredients

  • 3 large onions, quartered and thinly sliced
  • 4 Tbsp. butter
  • 4 Tbsp. olive oil
  • ¼ cup flour
  • 4 Tbsp. sherry
  • 3 cups chicken stock (vegetable stock can be substituted)
  • 1 cup milk or cream
  • Salt and white pepper (black pepper is fine)
  • 2 ½ cup shredded Swiss cheese
  • 2 Tbsp. Dijon mustard
  • Pinch of Cayenne (optional)

Instructions

  1. Thinly slice onions
  2. In a Dutch oven or soup pot melt butter and oil together.
  3. Add onions and allow onions to sweat and caramelize on low heat for 10-12 minutes.
  4. Sprinkle the flour over onions and stir, allow it to cook 2-3 minutes to cook flour.
  5. Whisk in sherry.
  6. Whisk in chicken stock and milk.
  7. Stir in mustard and seasonings.
  8. Add cheese and stir until melted.
  9. Allow to simmer on low for 5 minutes.
  10. Serve.

 

Sunny California Blend Cheese Soup

Wednesday, October 15th, 2014

When I saw the California blend of veggies (carrots, cauliflower and broccoli) sitting In the refrigerator, I knew it had to become a beautiful soup. I kept remembering a soup from my childhood called Normandy blend soup. I remember it having big chunks of the California blend of veggies, and a velvety cheesy base. I searched for a recipe but never found one, so I decided to give it a try without one.

I chopped up the veggies in nice bite size pieces, and finely chopped an onion and celery, they are necessary for flavor but not the stars of the show.

I decided to blanch the California blend prior to putting it in the soup. I wanted the veggies to still have some texture but not crunch and to keep them vibrant. To blanch them bring a pot of salted water (it should taste like ocean water, this is your chance to bring out the flavor of the veggies) to a boil. Start with the carrots, let them simmer for 6-8 minutes. Using a strainer place the carrots into an ice water bath to stop the cooking. Remove the carrots from water and place back in their bowl. Repeat with cauliflower blanch 4-5 minutes and the broccoli only 3-5 minutes.

Sauté onions and celery in the butter and oil til translucent 4-5 minutes.
Add about 1/4 cup of flour and stir, making sure all the oil has been absorbed, now allow this to cook a couple minutes. If you don’t the soup will taste of raw flour.

Now use a wire whisk and whisk the soup base while slowly adding the chicken stock. It will be very nice and smooth. Season with salt and pepper.
Whisk in a cup of milk or half and half.

Allow this to come to a simmer. Stir in the shredded cheddar and stir until melted. Now carefully add the California blend of veggies. Allow to simmer 8-10 minutes, making sure the veggies are still al dente. At this point I also added 2 TBSP Dijon mustard to really finish the flavor and texture, as well as a Tbsp. Of Emerils essence seasoning to kick it up! (I use the salt free.) season with salt and pepper to taste.

Served with a couple warmed pretzel slider buns. Delicious.

Sunny California Blend Cheese Soup

Sunny California Blend Cheese Soup

Ingredients

  • 1 small head cauliflower, cut into bite size florets
  • 1 bunch broccoli, cut into bite size florets
  • 1 pound of carrots scrubbed and cit into bite size coins
  • 1 small onion finely chopped
  • 3 ribs celery finely chopped
  • 2 Tbsp. Olive oil
  • 4 Tbsp butter
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 cup milk or half and half
  • 2 1/2 cups medium cheddar
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Emerils essence (salt free)
  • Salt and pepper to taste

Instructions

  1. Prep veggies
  2. Bring large pot of water to a boil, add salt. Water should be salty like the ocean. Prepare a large bowl of ice water.
  3. Add carrots to boiling water, let simmer 8-10 minutes. Remove to ice bath with a spider or strainer. Allow to cool, using spider it strainer remove to bowl. Repeat with cauliflower, blanch 5-6 minutes followed by broccoli, blanch 3-5 minutes.
  4. In a soup pot or Dutch oven melt oil and butter. Add celery and onion and cook until translucent 4-5 minutes.
  5. Sprinkle flour over celery and onion and stir making sure all oil is absorbed. Allow to cook 2-3 minutes. Season with salt and pepper.
  6. Now whisk in chicken stock followed by milk.
  7. Add the cheese and stir while it melts. Carefully add in the California blend and stir. Add in mustard and Emerils essence.
  8. Bring to a simmer, allow to simmer 8-10 minutes.
  9. Season to taste, serve.

 

Killer Cauliflower Soup

Sunday, August 17th, 2014

Yes, I did just describe this cauliflower soup as killer. That isn’t just a dramatic attempt to convince you to check out this blog post, this recipe turned out SO scrumptious.

Here in Texas it is Hatch Chile time. Don’t get me wrong, we love all of our chiles as much as we love to complain about summer weather but a magical chile event happens in August. Grocery stores start to roll out roasters and haul in tons of hatch chiles from our friends in New Mexico. While they are plentiful, I buy up as many cases as I can (read that as too many). As a result of my hatch chile gluttony, I preserve them and put them in everything that I can dream up. This “killer” cauliflower recipe is one such creation. (more…)

Summer Asian Slaw

Thursday, July 17th, 2014

Summer Asian Slaw

The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? (more…)

Spicy Coconut Kissed Egg Rolls with Dipping Sauce Trio

Tuesday, July 15th, 2014

 
One of my favorite add-ons is the Asian Pack!  It always gives me the excuse to make up a big batch of stir fry.  Today I wanted to do something different. Why not egg rolls! Simple enough, as all I needed were the wrappers. These egg rolls receive their heat from the dried Chiles de árbol in the pack.  The coconut kiss, is a result of the rolls being fried in Bountiful Baskets scented organic Coconut Oil. Trust me, my house smelled amazing all day! (more…)

Firecracker Corn Dip

Wednesday, July 9th, 2014

If your family loves chips and dip, they will enjoy Firecracker Corn Dip. Making a spicy corn dip is easy and delicious.  With a few ingredients from the Firecracker Bountiful Basket add on, you can have a tasty dip perfect for a party!  Using the onions, garlic, and peppers, with corn and bell peppers makes a hearty and spicy dip. Corn dip can be served with tortilla chips or as a relish on any dish. This is mouth wateringly good! (more…)

Guacamole Citrus Twist

Tuesday, May 13th, 2014

I love guacamole!  Guacamole is a dip made traditionally from avocados, with additions of tomato, onion, lime juice, and seasonings. It ranges in texture from a thick sauce to a chunky dip. Health tip–Avocados are packed with more than twenty vitamins, contain “good fats” that reduce cholesterol, can help fight cancer, and can be used as a substitute for butter or shortening in baking! (more…)

Italian Pack Pasta

Monday, April 28th, 2014


I wanted to use my Italian pack items and my beefsteak tomatoes but I also needed a quick, easy dinner while life is so busy! I felt like challenging myself today cause lets face it…Life has been busy and I have let my kitchen inspirations fall to the waste side lately. I was hoping my instincts hadn’t left me when I started this meal out. We can let you be the judge of it ;) (more…)

No Soup For You!

Wednesday, March 19th, 2014

I have been wanting to eat Brussels Sprouts in a soup and I wanted to find a way to have them in without it being the main attention getter. You may not believe me this when I tell you but…Brussels Sprouts have a bad rap. I get it; they are tiny cabbage looking things and they smell funny while you cook them with an equally strong taste! But I have found that once I got past the obvious reasons for thinking I shouldn’t like them and gave them a shot I fell in love with the tiny cabbage looking thing with a funny smell! (more…)