Cooking

French Onion Soup!! French Penicillin!!

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As my daughter and I are getting over a cold and had taken the dog for a long walk in the cold air, a nice pot of soup seemed like the perfect supper for tonight.  This is my favourite version of French Onion Soup.  Basically a delicious antibiotic in a bowl.  Hope you enjoy.

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Michele’s French Onion Soup

6 onions sliced thinly

3 Tbsp olive oil

2 Tbsp butter

4 cloves of garlic finely minced

1 Tbsp sugar

1 Tbsp balsamic vinegar

1/2 cup sherry

1 tsp dried thyme (add more to taste)

2 bay leaves

3 cups homemade chicken stock

3 cups homemade beef stock

1 tsp ground pepper

2 mushroom bullion cubes

4 sliced Gluten-free French bread or any bread you have

Dijon mustard

4 slices of very old cheddar or Gruyere cheese

2 Tbsp Parmesan-Reggiano grated

In a large Dutch oven heat olive oil over medium heat.  Add onions and stir well.  Put on cover and let cook.

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Check regularly and stir to keep the onions from sticking.  Once onions are nicely translucent, add butter, sugar and vinegar.  Continue to cook until onions begin to caramelise.  Add sherry and cook until liquid has evaporated.  The onions should be a nice caramel colour and very fragrant.

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Add herbs, broths, pepper and bullion cubes.  Allow to come to a simmer.  Taste the soup and add salt to taste.  Allow to simmer on stove until ready to eat.  Place bread on cookie sheet, spread Dijon mustard on slices and cover with cheese.  Place cheese bread under broiler until cheese melts and bubbles.

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Dish up soup into bowls and place one slice of bread on each bowl.  Let sit for a bit to cool and allow bread to soak up soup.  Enjoy.  Serve with a side salad to balance the richness of the soup.

Hope you enjoy this recipe.  Cheers, Michele

Chicken Drumsticks Three Ways!!!

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My husband had purchased a huge package of drumsticks from Costco and froze the lot in one whole package.  So in an effort to make use of them, I decided to make the drumsticks three ways and freeze whatever we don’t eat today for future suppers or work lunches.

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Herbed Parmesan Cheese Drumsticks

8 chicken drumsticks

Dry coating

1/2 cup gluten-free flour

1/2 tsp pepper

1/4 tsp salt

1/2 tsp garlic powder

Wet coating

2 eggs beaten

1 tsp balsamic vinegar

Crumb Coating

1 cup gluten-free bread crumbs

1/4 grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

Place each coating in a separate bowl.  Preheat oven to 400 degrees F.  Line baking pan with parchment paper.  When oven reaches temperature, dip drumsticks in flour mixture.  Shake off excess.  Dip into egg mixture.  Allow excess to drip off.  Dip into crumb mixture and pat onto chicken.  Place drumsticks onto baking pan and place in oven.  Bake for 40-50 minutes until meat thermometer reads 180 degrees F.  Serve with a salad and steamed vegetables.image

Red Thai Curry Drumsticks

8 chicken drumsticks, skinned and flesh slashed to absorb marinade

Marinade and Coating

2 Tbsp sweet chilli sauce

zest of one lime, plus the juice

1 garlic clove minced fine

2 Tbsp good red curry paste

1 tsp fish sauce

3 tbsp finely minced fresh cilantro

Mix marinade ingredients in a ziplock bag, add and coat skinned and slashed drumsticks.  Marinate for 1 hour.  Preheat oven to 400 degrees F.  Line baking pans with parchment paper.  Place drumsticks on baking pan and bake for 40-50 minutes until meat thermometer reads 180 degrees F.  Serve with steamed rice and broccoli stir fried with 1/2 tsp sesame oil, 1 minced clove of garlic, 1 tsp soy sauce and 1 tsp sesame seeds.

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Tandoori Chicken Drumsticks (From Once Upon a Chef)

8 drumsticks

Marinade

1 Tbsp paprika

1 Tbsp garam masala (or curry powder)

1 Tbsp cumin

1 Tbsp ground coriander

1/2 tsp tumeric

1/2 tsp cayenne (or 1/4 for less heat)

3 Tbsp chopped fresh ginger

5 garlic cloves chopped

1/4 cup whole milk Greek yogurt

zest and juice of one lime

1/4 cup fresh cilantro

2 Tbsp vegetable oil

1 1/2 tsp salt

Toast the dried spices until fragrant.  Place in blender with rest of ingredients of marinade and blend until smooth.  Place in a ziplock bag and add drumsticks.  Marinate for 1 hour or in fridge overnight.  Preheat oven to 400 degrees F. Line baking pan with parchment paper.  Place drumsticks on baking pan and bake for 40-50 minutes or until meat thermometer registers 180 degrees F.  Serve with steamed rice, mango chutney and a cucumber raita.

For the last two recipes you can double the marinade and then cook the left over to make a sauce to pour over chicken once cooked.  Hopefully these recipes will help with your meal planning easier.  Hope you like the recipes.  Cheers, Michele

The World’s Best Turkey Burgers!!

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These burgers are the best turkey burgers I have ever made.  There are several flavour variations which I have included.

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Michele’s Turkey Burgers

1 pound ground turkey (or lean ground beef)

1/2 medium onion finely minced

1/2 cup oatmeal

1/2 cup 2% milk

1 cup cooked minced spinach well-drained

1/4 tsp salt

1/4 tsp pepper

1/2 cup grated cheddar cheese

1 egg beaten

1 garlic clove minced finely

Mix oatmeal and milk and let sit for 10 minutes.  Make sure spinach is well-drained by squeezing out the excess water.  Once oatmeal has absorbed the milk, mix all ingredients with hands until just mixed.  Do not over mix.  Form into patties and put in fridge for 1 hour.  You can either grill these on medium heat on the BBQ or sauté until done in a pan.  These can also be baked in the oven as well.  Cook until meat thermometer registers 180 degrees F.

Thai Burger Variation (add the following)

1 green onion finely chopped

1 tsp grated lime peel

1 tsp finely minced hot chili pepper (or 1 tbsp sweet chili sauce)

Italian Burger Variation (add the following)

replace 1/2 cup cheddar with 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese

1/2 tsp dried oregano

1/2 tsp dried basil

Serve with tomato and lettuce

Lemon Dill Variation (add the following)

1 tsp fresh dill

1 tsp grated lemon peel

This burger variation is great served with Tatziki and sliced cucumber and tomato.

These burgers are low in fat, high in fibre and very moist and delicious.  They are good with a gluten-free bun or alone with a side salad.  Cheers, Michele

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Cassoulet For a Cold Day!!

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It is a beautiful sunny day here, but cold and crisp.  A perfect day for a Cassoulet.  As I eat gluten-free as much as possible, I am foregoing the traditional bread crumb topping.  This dish could serve at least 8 people with some good bread and a salad.

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Cassoulet with Smoked Polish Sausage and White Beans

2 tbsps olive oil

2 medium onions chopped

3  carrots chopped

5 cloves of garlic minced

6 small smoked Polish sausages (gluten-free) sliced thin or one large Kolbassa sliced thin

2 cans of low sodium white beans with juice

1 large can chopped tomatoes with juice

4 cups beef stock

1 cup white wine

1/2 butternut squash peeled, seeded and chopped into 1 inch cubes

1/2 tsp dried thyme

1 tsp fresh ground pepper

1 tsp paprika

Preheat oven to 275 degrees F.  In a 4 to 6 quart Dutch oven that has a lid, heat olive oil on medium high.  Add onions and carrots and cook for 5 minutes, stirring occasionally.  Add sausage and cook for another 5 minutes.  Then add the rest of the ingredients and bring to a simmer.  Put lid on pot and place in oven and cook for 3-4 hours.  Check every so often to make sure there is enough liquid.  When done, serve with a kale salad and bread if you wish.  Hope you enjoy this recipe.  What is your favourite go-to cold weather dish?  Cheers, Michele