"Everything you need to spice up your life."

Baked French Onion Soup

It's snowing!  After a spring like winter, it's snowing.  Cold and blustery calls for soup...

This is a crazy mixed up adaption of Dorie Greenspan's recipe, Cheese Topped  Onion Soup.

• 4 medium sweet onions
• 1 tbsp olive oil
• 1/2 tbsp Soy Garden from Earth Balance
• 3 garlic cloves, minced
• 1 tbsp Arrowroot Flour (or corn starch)
  
• 4 cups chicken broth
• 2 cups of whey or more chicken stock
• A pinch of white pepper
• 4 large slices simple bread
• 1/4 cup grated romano cheese
• 1 tbsp Soy Garden from Earth Balance
• 1 tsp Herbs de Provence
• 1 cup grated machengo (feel free to substitute)
• 1/2 cup grated buffalo mozzarella

 

Preheat oven to 450f .  Cut the onion in long thin strips.  While you are cutting the onions, heat the olive oil and 1/2 tbsp butter in a dutch oven or crock.  Add onions and garlic and bake for about 75 minutes until the onions are translucent and beginning to brown.

Sprinkle the arrowroot over the onions, pour in the wine and the chicken broth.  Cook until the liquid is simmering, about 60 minutes.  Add white pepper to taste.

Butter and season bread with Herbs de Provence.  Cut into crouton sized pieces.  Toast, until the are browned to your liking, it take about 17 minutes in an oven at 400f.  Fill either bakeable bowls with soup or just use the crock for the final step. Top with a generous portion of croutons and the grated cheese.  Keep under the broiler until the cheese melts and lightly browns.  This should not take more than 10 minutes.

If you like this recipe:

• French Fridays
• Tuesdays with Dorie
• Sensational Soups

Photo Credit:  Julie Cecchini

Coconut Cookies, mounds of healthy goodness

I love coconut!  Anything with coconut; sweet, savory it is all good to me.  When I came across a recipe for Coconut Bars on Elana's Pantry, I had an addition to my to do list.  My intention was to make them this weekend.  As I was getting the ingredients together, I realized I need to get back on my power bar kick.

 

I love having them around for something to satiate without having a meal.  Suprisingly my father has taken a liking to those creations. That makes me happy.  Being the Superman that he is, he will go a long hard day without anything to eat, except maybe some peanut butter and crackers.  Not the worst thing - but not a power bar.  So I decided to make a couple adjustments to the recipe, and this is what I ended up with; to the delight of my own personal Superman.  I love coconut and I love my father!

• 3 eggs
• 1 cup Coconut Milk 
• ⅓ cup Extra Virgin Coconut Oil
• 1/2  tbsp Coffee & Chocolate Spice
• 3 tsp Stevia   (6 packets)
• 1 1/2 cups Almond Flour
• 1/2 cup Coconut Flour
• 1 ½ cups Desiccated Coconut
• ¼ tsp fine sea salt
• 1 cup chopped Chocolate Pumpkin Seed Bark

Preheat oven to 350°.  Mix eggs, coconut milk, oil, and stevia in a bowl.  Fold in flours, coconut and salt.  Make a ball with the dough insert chunks of the Chocolate Pumpkin Seed Bark and flatten onto a greased baking sheet or baking stone.  You should have enough dough for 18.  Bake for 10 minutes, rote the pan in the oven and bake for another 5-8 minutes, until the cookies are browned to your liking.  Cool and enjoy!

Do you think coconut is a guilty pleasure?  Are you not so sure about how I can call this decadent delight a healthy treat?  In an article in the Huffington Post, Dr Joseph Mercola gives these great reasons why coconut and it's oil are good for you.

• Improving your heart health.
• Boosting your thyroid.
• Increasing your metabolism.
• Promoting a lean body and weight loss if needed.
• Supporting your immune system.

IF YOU LOVE COCONUT:

• Roasted Pumpkin and Quinoa Salad
• Island Haddock simmered in a spicey green curry sauce
• Carrot Cake
• The truth about Irish Coffee

 

Photo Credit:  Julie Cecchini