French Onion Soup

As promised, here is the French Onion Soup I made at the beginning of this week.

I bought a bag of onions a couple of weeks ago, so I wanted to use the rest of it. Onions are used in basically every recipe for extra flavor, and they're chock full of good vitamins. They have the flavanoid called quercetin, which protects against cataracts, cardiovascular disease, and cancer. They also contain 20% of your daily recommended vitamin C. Flavor and taste! What better reason to eat them?

...Well, I guess the tears.

So, I was cutting just 3 medium yellow/Vidalia onions and I was crying for at least 6 hours afterward. It was rather annoying. My nose kept running and the onions left their bite on the cutting board, so when my house-mate cut peaches, it had an undertone of onions. Whoops. Ah well, the soup came out good enough.

So, I made my own vegetable stock from scraps of carrots, lettuce, zucchini, broccoli, onions, and cilantro from the past two weeks. Just threw them in a pot of water and boiled with dried basil and oregano and sea salt. I did this first, then proceeded to make my French Onion Soup.

French Onion Soup (serves 4-5)
Ingredients
1-2 Tbs butter
3 yellow/ Sweet Vidalia onions, chopped into large pieces
2 garlic cloves, crushed and chopped
3-4 or 5 cups vegetable broth (beef broth would probably taste better)
~4 Tbs or more of balsamic vinegarette to replace white wine (I'm a sophomore, I don't have access to alcohol...)
Oregano, basil, salt, and pepper to taste

Directions
1. Melt butter in stovepot. Layer in onions with sprinkles of salt. Don't pan-fry them. You want them to turn translucent and soft. Cook for some 20-30 minutes, stirring occasionally.
2. Pour in vegetable broth and garlic. Season with herbs and salt and pepper. Bring to boil, then simmer, covered for 1 hour, stirring periodically. Pour in balasmic vinegarette halfway through, maybe. Taste and adjust seasonings.
3. Once satisfactory, turn off heat, let cool a bit.

Now, you can serve it with some toasted bread with cheese melted on top! The classic way is to pour them into broiler-safe crocks, top with slices of crusty French baguette and Gruyere cheese, and broil until they look GOOOD. As you can see from my pictures, I didn't have that stuff, so I just used my Oroweat potato bread and grated parmesan cheese. Good enough. Oh, and the picture has ground turkey in it, but it's as good without as well. Enjoy this college-version of French Onion Soup!

A lot of Things I've Made

So, I've done a lot of cooking since the last post. What with school starting and all, there's been less time to post. I took pictures of the food and planned on blogging about them, but then a day would pass and then suddenly it'd be a week since I'd made that dish! Here's a listing of what I've done in the past couple of weeks:

Sesame Fish Sticks

 

Paprika Pepper Salmon

Cilantro Pesto Pasta (with Pork Fu and Lettuce)

I've done a couple of other random things, but didn't take a picture. I also made Sauteed Vegetables and Turkey in Bechamel Sauce, and today I made French Onion Soup. It's been fun trying out new recipes and experimenting at will with whatever ingredients I have on hand. I don't really have exact measurements for any of my recipes, but here is the basic ingredients for the Salmon and Pesto. To make them is fairly quick and simple - contrary to making the fish sticks, which required deep-frying. I put them in a low-rim pan and hot oil was spraying all over me! It was not fun, and I was in a rush to take it to my friend's Disney Movie Marathon. But, people liked it, so I guess it was worth it.

Paprika Pepper Salmon:

Salmon, Paprika, Pepper, Onions, Garlic

Pan-fry in olive oil until cooked through.

Cilantro Pesto:

1/4 cup Almonds, Bunch Cilantro Leaves, 3 Garlic Cloves, Enough olive Oil to desired consistency, Salt + pepper (to taste)

Blend in a food processor.

Vegetable Empanada

Cooking with friends is both fun and time-saving. Not only do you get a few extra hands in the kitchen, but you get enjoyable company that gets to taste the delicious product when the cooking's all done! This is what I finally got to do two weeks before going back to school. I invited five of my friends over to have a cooking/ice cream/crafts party. I said I'd make them vegetable empanadas for lunch, and then we'd make chocolate gelato, and then we'd crochet or do whatever else they wanted to do at my house. I always wanted to make empanadas (it's not just because I went to that Tapas place earlier!), and finding a baked version peaked my interest.


I didn't have any of the Mexican spices on hand, so I sub'd in a good amount of tabasco sauce. I also used whole wheat flour because I was low on normal white flour. I also made some other tweaks, which you'll find in the recipe below. One of my friends who came over was really helpful with the preparation. She helped make and roll out the dough. When she asked for a rolling pin, I gave her a wine bottle wrapped in a cookie sheet because I didn't have one. She laughed at my paucity of baking tools, but I was laughing too. I'm used to it. ;P

Baked Whole Wheat Vegetable Empanadas (adapted from here) Serves 8
Ingredients
3 carrots, chopped (I recommend using less. The carrot flavor overtook the empanadas)
2 medium zucchini, chopped
1 large onion, chopped
1/2 - 2/3 can of whole sweet kernel corn (low sodium, preferred)
3 medium tomatoes, chopped
3 minced garlic cloves
4 Tbs (?) Tabasco sauce
2 tsp (?) sea salt
2 Tbs flour mixed with 1/4 cold water
1 cup (?) shredded Mexican cheese
3-1/2 cups whole wheat flour
1-1/2 Tbs baking powder
8 Tbs chilled butter
2 tsp soy sauce
1-1/4 cups ice cold water
1 egg mixed with 1 Tbs water

Directions
1. Boil carrots over medium heat until tender.
2. Mix tomatoes with Tabasco sauce and salt. Blend in the 2 Tbs flour-water mixture.
3. Saute onions, then add zuchinni and saute, then add garlic and saute, then add corn. Stir in tomato mixture, bring to a simmer. Cover and simmer 3 minutes; uncover and constantly stir until sauce is thickened.
4. Stir in carrots and cheese. You can add more salt, cheese, and/or Tabasco sauce to taste.
5. Remove from heat, cover, and refrigerate.
6. Preheat oven to 400°F. For empanada crust, combine 3-1/2 cups flour and baking soda. Cut in butter and mix into a coarse meal. Make a well in the center.
7. Mix soy sauce and water and pour into the well of flour. Stir with a fork until the dough rolls away from the sides of the bowl.
8. Knead dough on lightly floured surface for 30 seconds.
9. Divide dough into 8 pieces (we made 7). Roll into an 8" circle.
10. Spoon generous amount (3/4 cup) of filling into center. (You'll have extra leftover. You can set these out at the table if anyone wants extra.)
11. Moisten edges with egg-water mixture. Fold dough over into half-moon shape. Pinch and flute edges.
12. Transfer empanadas onto ungreased cookie sheets on baking pans.
13. Prick tops with fork multiple times and brush with egg-water mixture.
14. Bake 25-30 minutes until golden brown. Let cool before serving.

Tapas Restaurant and Nightclub

Tapas Restaurant and Nightclub 3/5
Anything wrapped in dough and fried is delicious. I had my first empanada for the first time at Tapas Restaurant and Nightclub. My aunts took me and my sister there for one of my aunts' birthday. That night, there was entertainment from the belly-dancing group The Jewels that Raq. Admission to see the show is $10 a person, which doesn't include dinner. Darn. :P

The belly-dancing was interesting. A little strange and exotic, but enjoyable. They even danced with snakes, which they let us play with after the show. We talked with one of the dancers and she was very nice. It was also fun when they pulled up people from the audience to dance. One funny thing I noticed was that more women than men were smiling while watching the show. My family joked that it was because the guys didn't want to upset their significant others by showing interest in belly-dancing women. Haha. :D


I forgot to take a picture of the food, but the dim lighting wouldn't have gotten very good shots anyways. What we ordered was:

• Antipasto Madrid: Combination with Tortilla Espanola, Sauteed Mushrooms, Crab Crouquettes, Chorizo, Empanada de Pollo and Albondigas $16.50
• Roasted Piquillo Peppers: Marinated and served with Fresh Garlic $6
• Chicken Marsala: Tender chicken breast topped with a Marsala Mushroom Wine Sauce, served with Bomba and Vegetables $15
• Stuffed Chicken Breast: Chicken breast stuffed with jamon serrano, spinach and cheese, served with Bomba and Vegetables $19

The appetizer platter was delicious. It comes served on a bed of lettuce. We split up each item so each of us could try some. Everything was really tasty. I would order this for my meal if I ever came back (which I don't think I would...). My order, the roasted pepper was not that great. I chose red snapper for the filling, and it was only all right. Cream sauce good, but the texture of a roasted pepper is not that delectable. The two chicken plates were good, but my aunt and I thought they were a bit too salty. I could get better marsala and stuffed chicken elsewhere for cheaper. But, it is a Spanish restaurant trying to do Italian for those two chicken dishes. I bet if we ordered other real Spanish stuff, it would have been better.

Decent entertainment, decent decor, and decent food. This place gets a 3 out of 5.

Other than that, I love the look and taste of empanadas, so I made some with my friends at a baking party I had two weeks ago. We made healthy vegetable empanadas. I'll post that up tomorrow!

Black Cherry Muffins

On the same day that I made my banana bread, I made cherry muffins so I could use the oven at one time. We had some dark cherries from a few sales at the supermarket, and my mom forgot that we had them. I took them out and decided to remake the fresh cherry muffins I had at Souplantation!

I used the Black Cherry Sour Cream Muffins recipe from Baking Bites. As I never have sour cream, I used vanilla yogurt instead. And I used whole milk instead of cherry juice. Whole milk really adds flavor to all these baked goods. Even though I did not glaze the top with an egg wash or milk, they came out shiny and moist. My sister asked if I did, and I said, "No, they just came out like that." I think it has to do with the yogurt and milk giving it a nice sheen. Pitting and chopping the dark cherries covered my hand in a dark red juice. This stuff really stains! But it was well worth it.


The first bite, I thought they were bland, but as you let the taste come out, it is a really good muffin. Not too sweet, just right. Perfect for a light breakfast or after-meal snack. The warm cherries are great too. I bet a little white icing drizzled lightly on top would be a tasty and pretty addition.

The Best Healthy Banana Bread

My absolute favorite baking dish has to be banana bread. It must be because of how much I love bananas and sweet yet hearty breads. The combination is perfect. Ever since I was a little kid, I always had to have a banana every day. And I was picky, too. The banana had to be the perfect ripeness. Yellow with hints of green. Not ripe, but just getting there. I had a thing against those really yellow bananas. They were just too ripe and mushy. But...ripe bananas are exactly what you need for baking!


My quick breads are made with whole wheat bread for the hearty texture. I added graham cracker to the top, which added a little something extra to the banana breads I've had before. Man, when I ate a slice of this, I was simply in heaven. My face just goes into an expression of pure bliss and all I want to do is enjoy that bite forever. My mom took it to work and liked it a lot, too, even though I didn't use any white flour - all whole wheat! This made me pretty happy.

Graham-Topped Whole Wheat Banana Bread
Ingredients
2 cups whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup light brown sugar
1/4 cup vegetable oil
1egg
1/2 cup milk
1 tsp vanilla extract
2 large ripe bananas, mashed
1.5-2 graham cracker sheets, crushed

Directions
1. Preheat oven to 350°F. Grease and lightly flour an 8.5" by 4.5" loaf pan.
2. Mix flour, baking soda, salt, and brown sugar in a large bowl.
3. Mix vegetable oil, egg, milk, and vanilla extract. Mix into dry ingredients.
4. Mix in mashed bananas. Pour into loaf pan, then sprinkle top generously with graham cracker crumbs.
5. Bake 55-60 min until toothpick inserted comes out clean.

My bread came out slightly moist near the middle when I tried it, but it was actually very good. The next day and following, the texture gets better in the bread. Enjoy this for breakfast or dessert; this is a great quick bread!

General Tso's Chicken

Chinese? Puh-lease. Delicious? Yes!

General Tso's Chicken is an Americanized-Chinese dish. As Racialicious de-mythifies: "General Tso’s chicken is unrecognizable to people in China. It is the quintessential American dish, because it is sweet, it is fried, and it is chicken." It really is just KFC, slightly less fried, and with Asian ingredients for the sauce. But, really. We all like how it tastes in America so we don't care if it's really authentic or not. Heck, I seriously don't care. This is a real tongue-pleaser! It hits the spicy, sweet, tangy, and salty parts of your tongue. Plus, it can be paired with almost any vegetables and rice. It is quick to prepare and it delivers.


My dad came home from work, ate a bowl, and later went up to my mom to compliment the dish. She replied that I actually made it! He came to me, with a beaming smile, saying how good the chicken was. It made my really happy and I shall for sure have to make it again.

(I got this recipe from some blog somewhere. I can't seem to find it now.)
General Tso's Chicken
Ingredients
1/2 cup brown sugar
3 Tbs hoisin sauce
3 Tbs rice wine vinegar
3 Tbs kethcup
2 Tbs soy sauce
1/2 cup water
1 lb skinless chicken breasts, cut into 1-inch cubes
3-4 Tbs cornstarch (less is better, trust me)
2 stalks green onion, chopped
2-3 inch piece ginger, minced
1 Tbs sesame oil
Red pepper flakes (fresh or dried, optional)

Directions
1. Mix ingredients from brown sugar to water together.
2. Dredge chicken in cornstarch. Saute in pan over med-high heat until lightly browned. Remove from heat.
3. Using another pan, stir-fry the green onions and ginger in sesame oil until lightly browned. Add the sauce. Boil, then simmer until thick. Add cubed chicken and cook through.
4. Add red pepper if desired. Top with fresh green onions. Serves 4-5 people.

You can serve this with steamed broccoli, carrots, or cabbage or just fresh lettuce for vegetable pairing ideas.