ONION SOUP WITH CROUTON CRUST

Soup:

1 tbsp canola oil
3 lbs large yellow onions, halved & thinly sliced
3 tbsp flour
2/3 cup water
5 cups low-sodium beef broth
2 1/3 cups low-sodium chicken broth
1 tsp dried thyme
1 tsp freshly ground black pepper
1/4 tsp salt

Spray a 6-qt stockpot with nonstick cooking spray; add the oil and heat over medium-high heat. Add the onions and cook, stirring occasionally, for 10 minutes or until browned and caramelized.  Stir in the flour, then the water.  Bring to a boil.

Add the beef and chicken broths, thyme, pepper, and salt.  Return to a boil, reduce heat to low and simmer, uncovered, for 30 minutes.

Crouton Crust:
8 slices whole wheat French bread
3/4 cup shredded Swiss cheese

While the soup simmers, preheat broiler.  Place the bread slices on a baking sheet and broil until nicely browned on both sides.  Remove the bread from the baking sheet and set aside.

Place 8 ovenproof soup bowls on the baking sheet.  Ladle the soup into the bowls and top each with a crouton.  Sprinkle crouton and soup with the cheese.  Broil 6-inches from the heat for 1 or 2 minutes until cheese is melted and bubbly.

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DYLAN LAUREN'S EASY CHOCOLATE FONDUE

Dylan Lauren is the daughter of fashion guru Ralph Lauren.  She is highly successful on her own with her Dylan's Candy Bar Empire!  She opened her flagship Manhattan store in 2001 and now has other stores across the country.  This is her rich chocolate fondue recipe.

1 1/4 cups heavy cream
16-oz good quality bittersweet chocolate, finely chopped
1 tbsp vanilla extract

Heat the cream in a small heavy saucepan over moderate heat until it just barely simmers; add the chocolate and let stand for 2 minutes.

Pour the vanilla extract into the mixture and whisk until smooth.

Serve immediately. She recommends serving with bite-size pieces of pound cake.

Variations:

Red Hot: Add 1 tbsp cinnamon and 1/2 tsp chili powder

Nutty: Stir in a handful of chopped nuts or 2/3 cup creamy peanut butter (personally, I like with chunky pb)

Charged Up: Pour in 1/2 cup hot brewed coffee

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HOMEMADE CREAMY SOUP BASE

Saw this on facebook and thought it was worth sharing.

For soup making: Add 1/3 c. dry soup mix with 1 1/4 c. water and stir with whisk in a saucepan. Keep it stirred until it is smooth and creamy. Bring to a boil and continue stirring for approx. 2-3 min or until it thickens to your liking. Set aside and allow to cool. Put in sealed container and place in refrigerator. Should keep at least 1 week. This is equivalent to 1 can of store bought soup.

To make cream of chicken soup: Use 1/3 c. dry mix with 1 1/4 c. chicken broth instead of the water. Fresh chicken broth is always best when available.

To make cream of mushroom soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth. Saute 1/3 c. chopped mushrooms until tender. Add to soup as it is thickening. This is equivalent to 1 can of store bought soup.

To make cream of celery soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth or water. Chop 1/3 c. celery, with ribs removed, and cook until softened. Add to the soup as it is thickening. This is equivalent to 1 can of store bought soup.

To make cream of potato soup: Use 1/3 c. dry mix with 1 1/4 c. vegetable broth or water. Add 1/3 c. diced and pre-boiled potatoes to the soup as it is thickening. You can also smash the potatoes up before adding to make it even creamier. This is equivalent to 1 can of store bought soup.

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TORTELLINI en BRODO

5 cups  reduced-sodium chicken broth

• 1 20 ounce package refrigerated herb chicken tortellini (such as Buitoni)
• 1 pound  plum tomatoes, seeds removed, chopped
• 1 cup  frozen peas, thawed
• 1 6 ounce bag baby spinach
• Shredded basil and shaved Parmesan cheese (optional)

Place broth and 1 cup water in a large pot and bring to a boil. Add tortellini and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.

Stir in peas. Add spinach gradually. Sprinkle basil and Parmesan over top, if desired. 

Serve immediately.

Note: This is a recipe I got from Family Circle Magazine some years ago.

HOMEMADE DRY ONION SOUP MIX

For those who like to do everything homemade here is a good recipe for making your own dry onion soup mix.

4 tsps beef bouillon granules
8 tsps dry onion flakes
1 tsp dry onion powder
1/4 tsp pepper
1/4 tsp dried parsley flakes, optional

Cut a 6-inch square of heavy duty aluminum foil and place all ingredients in the center of the foil.  Fold foil over ingredients to make an airtight package.  Label with title and date!

Store packet in a cool dry place and use within 6 months.

CHOCOLATE MUG CAKE

1/4 cup flour

1/4 cup sugar
1/4 cup cocoa powder
pinch of salt
1/4 cup milk
1/4 cup butter, melted
2 large eggs, lightly beaten
1 tsp vanilla extract
1/4 cup semisweet chocolate chips

In a small mixing bowl stir the flour, sugar, cocoa, and salt together.  Add the milk, butter, eggs, and vanilla; stir well to incorporate.  Fold in the chocolate chips.

Divide the batter evenly between two microwave safe mugs; sprinkle extra chocolate chips over the tops.

Microwave cups together on high for 2 minutes.

Cake will be very moist and gooey in the centers.  Allow to set for 15 minutes before eating.

Note: Basic idea for this recipe is from an old Ladies Home Journal.

PORK GUMBO

1 (1 lb) pork loin roast, cut into 1/2-inch cubes

nonstick cooking spray
1 tbsp butter
2 tbsp white whole-wheat flour (or your favorite low-carb option)
1 cup water
1 can (16-oz) stewed tomatoes, undrained
1 pkg (10-oz) frozen cut okra
1 pkg (10-oz) frozen succotash
1 beef bouillon cube
1 tsp hot pepper sauce
1 tsp freshly ground black pepper
1 bay leaf

Spray a Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add the pork; cook, stirring, 4 minutes or until browned. Remove pork from pan.

Add the butter to the Dutch oven; stir in the flour. Cook, stirring, until roux is browned; whisk in the water.

Add the pork back into the pan along with the remaining ingredients; bring to a boil. Reduce heat to low and simmer 15-20 minutes.

Remove bay leaf and discard before serving.

Yield: 4 servings

This is the file photo.

SIMPLE SALISBURY STEAK

1 can (10 3/4-oz) condensed cream of mushroom soup, divided

1 lb ground beef
1/3 cup dry bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
1 tbsp canola or coconut oil
1 1/2 cups sliced fresh mushrooms

In a large mixing bowl combine the beef, 1/4 cup of the soup, bread crumbs, onion, and egg; mix thoroughly. Shape firmly into 6 equal patties.

In a large skillet, over medium-high heat, heat the oil; add the patties and cook until browned on both sides. Remove patties from the skillet and set aside.  Pour fat out of skillet.

In the same skillet used for browning the patties, stir in the remaining soup and the mushrooms; place patties back in skillet; reduce heat to low.

Place a lid on the skillet and cook for 20 minutes or until the beef is cooked through and is no longer pink; turn occasionally during cooking.

To serve, spoon the mushroom sauce over the patties.

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SPANISH OMELET

2 tbsp olive oil

1 tbsp unsalted butter
3/4 lb small red potatoes, sliced very thin
1 cup diced onion
1 large orange bell pepper, seeded and cut into 1 1/2-inch strips
1 tsp minced garlic
1 tsp kosher salt
1/2 tsp ground pepper
10 large eggs
2 tbsp chopped flat-leaf parsley

Heat oven to 400 degrees.

Heat the oil and butter in a large ovenproof nonstick skillet over medium heat.  Add the potatoes, spreading them out and flipping them to coat evenly with the oil mixture.  Cook 6 minutes, turning occasionally, until lightly golden and barely soft.  Add the onion, bell pepper, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, carefully stir into the potatoes.  Cover the skillet and cook for 3 minutes tossing once or twice until the onion is translucent.

In a large bowl whisk the eggs with the remaining salt and pepper; stir in the parsley.  Pour over the potato mixture.  Allow the eggs to set in skillet for 1 minute; gently combine the vegetables and eggs with a spatula.

Cook over moderate heat until the eggs begin to solidify around the edges, approximately 4 minutes.

Place the skillet in the oven and bake 6 minutes or until the eggs are just set, slightly puffed, and shrinking away from the sides of the skillet.

Remove from oven.

Loosen the edges of the omelet with a spatula and slide out onto a serving plate or a cutting board.  Cut into 4 servings and serve immediately.

Note: This is an old Redbook magazine recipe and photo.

CRAB-STUFFED CHICKEN BREASTS

This is an old Country Cooking recipe.

4 tbsps butter or margarine, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup milk
1/4 cup chopped onion
1 can (6-oz) flaked crabmeat, drained, flaked, cartilage removed
1 can (4-oz) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tbsp fresh minced parsley
1/2 tsp salt
Dash pepper
4 (1-lb total) boneless skinless chicken breast halves
1 cup (4-oz) shredded Swiss cheese
1/2 tsp paprika
Hot cooked rice, optional

In a saucepan, melt 3 tablespoons butter.  Stir in flour until smooth.  Gradually stir in broth and milk.  Bring to a boil; boil and stir for 2 minutes.  Remove from the heat; set aside.

In a skillet, saute onion in remaining butter until tender.  Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through.

Flatten chicken to 1/4-inch thickness.  Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick.  Place in a greased 9-inch square baking dish.  Top with remaining white sauce.  Cover and bake at 350 degrees for 30 minutes or until chicken juices run clear.  Sprinkle with cheese and paprika.  Bake, uncovered, 5 minutes longer or until cheese is melted.

Remove toothpicks.  Serve with rice if desired.

Yield: 4 servings

Note from Linda: When I credit a recipe I try to list as originally written.  However, I don't believe in using margarine (our bodies are made to absorb natural products, not artificial ones).  I also don't use refined products so I recommend using white whole-wheat flour rather than all-purpose and whole-wheat saltines instead of regular.  I would also use brown rice.