Rainy Day Woman

By: Teri

This past Sunday was rainy and cold, and I decided that nothing could go better with a day spent reading and watching old movies than a bowl of hot, steamy soup. I've never been a huge fan of creamy soups, however, and I'd been wanting to perfect the art of perfect french onion soup sans beef broth. I've been told it can't be done. Previous attempts I've made in the past haven't always been delicious.

But I surged forward, and waht I came up with was actually pretty good. Awesome, in fact. And it has so few ingredients, that you can whip up a huge batch without breaking the bank. This recipe can be easily doubled, tripled or quadrupled, and is versatile enough that you can play around with it, adding or omitting things as you wish. And all without the use of those MSG filled onion soup mixes you find at the grocery store.

French Onion Soup with Muenster and Herbed Croutons

1 large vidalia onion, sliced

1 large red onion, sliced

2 cloves garlic, roughly chopped

3-4 baby bella mushrooms, chopped finely

2 cups fake beef or chicken broth (if you can't find this at your local store, vegetable broth will be fine, just double up on the Worcestershire to add that earthy flavor)

1/2 cup water

1 cup dry white wine

Worcestershire sauce to taste

salt and pepper

2 tablespoons butter

1/2 tsp honey

Muenster cheese, sliced

Herbed croutons (you can make these yourself, as I did, or buy a bag)

In a large soup pot, melt butter. Add all of the sliced vidalia onion and half of the sliced red onion. Reduce heat to medium. Add honey, and stir. Saute onions, stirring frequently, for ab out 20 minutes or until completely browned and caramelized. If they start to get too brown too quickly, reduce the heat to medium low. Once onions are caramelized, add garlic and mushrooms. Saute until both are soft, reducing heat to medium low if you haven't already. Add white wine, stirring to deglaze the pan, then add cup of water and 2 cups of stock. Cover, and allow to simmer for about an hour, so all the flavors can combine. When you return the soup should have thickened to a perfect consistency. If it hasn't, you can add a small amount of flour combined with water. Add slowly, stirring, and increase the heat until the soup bubbles. This will thicken the soup. At this point add the salt, pepper and Worcestershire sauce (just enough to add a little earthiness, don't go overboard or you'll ruin the soup).

Slice muenster cheese and prepare croutons, if you're making them from scratch. Simply cut up some old bread into chunks (focaccia, sourdough, french bread - crusty breads make the best croutons). Arrange on a baking sheet, drizzle with olive oil and wahtever combination of herbs and spices you wish to use. I used crushed red pepper, italian herbs, and parmesan cheese. Bake for about 30 minutes at 400 degrees or until crunchy and browned.

Once the cheese is sliced and croutons prepared, ladle your soup into large bowls. Generously spread croutons over the top and immediately top with the cheese. Put into the oven under broiler and allow the cheese to get bubbly and brown. Serve immediately. I'd suggest drinking the rest of that white wine with your meal!

lil pot pies, oh my!

By: Dayna

I was itching to use our new mini casserole dishes so this next post had to include them. I'm not sure what the allure of tiny, individual sized things are to me. I just think they are cute!

It's Fall and the hard winter squash are a' flowin'. We took a trip to the pumpkin farm recently where I picked up a butternut squash. I brainstormed forever on how I would use it. This recipe came to me while looking through the fridge at all the leftovers..sigh* While I cannot guarantee it to be healthy, it sure was tasty and easy!

Roasted Butternut Squash Potpie

1 butternut squash, peeled and cubed

1/2 cup butter, melted

3 tbs. light brown sugar

1 tbs. nutmeg

salt

pepper

Filling:
2 cups cooked white rice

3 tbs. butter

1/2 cup flour

2 cups milk

1 cup mild white cheese, I used italian blend

salt

pepper

topping:

2 cups flour

1 tsp. baking powder

4 tbs. cold butter

1 cup milk

Start by roasting your squash. Assemble cubed squash on a greased baking sheet. Pour melted butter over cubes. Sprinkle with brown sugar, nutmeg, salt and pepper. Bake for 50-60 minutes, or until tender and caramelized.

While squash is roasting you can prepare the filling. In a nonstick skillet, melt butter on medium heat. Slowly whisk in flour to make a paste. After paste has browned slowly whisk in milk. Continue to whisk until paste and milk are incorporated. lower heat and add cheese. Stir until melted. If consistency is too thick add a little more milk. Stir in rice. Add salt and pepper to taste. After squash is ready, add to cheesy rice mixture.

In a separate mixing bowl, add flour and baking powder. Using a pastry blender or two knives, blend cold butter into flour. It is essential that the butter is cold and cuts into chunks. After the two are mixed stir in milk. Mix just enough to blend.

Using either a mini casserole, ramekin, or other oven safe dish, spoon in filling. I used an icing piper to apply the dough to the top of the casserole. You can use a Ziploc bag with the corner nipped off, or you can just slap it on there any ol' way. After it's on,throw those babies in the oven on a baking sheet at 375 for 30 minutes or until top is browned.