Saturday, May 8, 2010

Mum's Amazing French Onion Soup

One of my favorite comfort foods ever. And this is by far the best recipe for French Onion Soup I've ever come across. Leave it to Mum. :)

Whatcha Need:
5 cups thinly sliced sweet onions (Vidalia are the BEST!)
2 tablespoons of Extra Virgin Olive oil
1/2 of stick Earth Balance Marg.
3 tsp Worstershire sauce
1 tsp minced garlic (pre-chopped in jar)
10 cups of Vegetable Broth (Or 10 Cups of water 12 Veg Bouillon Cubes)
Large croutons or slices of french bread
Daiya Mozzerella Cheese for Melting on top (Or you can use Provolone or Swiss)
salt, black pepper & white pepper
1/2 tsp dried thyme(optional-if used add while sauteing onions)

Saute onions & garlic in butter and oil, until transparent, add broth or water/cubes and worstershire sauce. Simmer for 30 minutes to an hour until onions are very tender. Taste and add water or salt & white pepper. To serve, put croutons or slightly dried slices of french bread in bowls. Ladle soup over bread, top with cheese and broil until cheese just starts to bubble.

Thursday, May 6, 2010

Moroccan Wild Rice with Hummus

This rice dish is so awesome and super easy. I make it in a big batch and keep it in the fridge for random meals and grazing throughout the day! I got the wild rice, bean, and lentil mix from Nature's Bin in Lakewood from their bulk section... but if that isn't an option, just throw in a handful of red & green lentils and some navy beans into some wild rice. Then you're good to go. :) And if you're even lazier you can use Pampered Chef's Moroccan Rub... it's AMAZING.

Whatcha Need:

2 cups of Old World Pilaf from Natures Bin (OR Wild Rice, green & red lentils, and dried navy beans.)
1/2 cup of Sweet Corn
1/2 cup of chopped Spinach

Seasoned with: Sea Salt (i love Celtic Sea Salt), Black Pepper, Onion Powder, Raw Sugar, Paprika, Garlic & Dried or Fresh Lemon peel. (not a lot of lemon, just a TOUCH. you don't want that to be the main flavor. 'Tis why it's last on the list. :)

Stick your rice & bean mixture into the rice cooker and cook until done, usually about 25 minutes with wild rice. Toss into a bowl with corn and spinach.

With the seasonings, if you don't have pre mixed Moroccan spices, it is SO easy to throw together and keep in a jar for future recipes. In this dish, I spice to my taste.

Top with some homemade or store bought hummus, and NOSH!

Monday, May 3, 2010

Spicy Peanut Sauce with Noodles!

This is seriously, one of my favorite recipes ever. It's so easy, it's creamy, it's spicy, it's rich, it's delicious, and it's inexpensive! JACKPOT.

This recipe makes about 4 servings if you want to use up all the sauce. The sauce is also a pretty good veggie/chip dip if you're feeling sassy. :)

Whatcha Need:

1 can of Lite Coconut milk
3/4 cup of Peanut Butter (I like to use organic, no hydrogenated oils.)
Around 2 tablespoons of Soy Sauce/Braggs
Splash of Rice Vinegar
3 cloves of Garlic (mashed)
Half teaspoon Onion Powder
1 tablespoon of Siracha Hot Sauce, or regular hot sauce. (to taste, we like ours SPICY!)
Crushed red pepper

4 Packages of Ramen Noodles (Doesn't matter the flavor, we won't be using the flavor packet, only noodles!)

Blend all the ingredients together in a blender, (I use a Magic Bullet) and heat on the stove top, don't boil, just heat it up nicely. (If it's a touch thin, which is normal, add a bit of flour and wisk.) Boil water and make your noodles, takes about 3 minutes for noodles to cook. Once noodles are done, pour the sauce over the noodles and stir together.

Serve with steamed broccoli, crushed peanuts, and red pepper seeds!