French Onion Soup

This has to be my favorite soup. I could eat this whole batch! I'm not going to lie- this soup takes a long time to make.  The onions need to cook down for about two hours and then I like to simmer the soup for at least another 30 minutes for the flavors to marry.  I always hear Julia Child's voice in my head: "If you don't let it simmer and marry then all you have is onions and stock, not French Onion Soup."  The end result is so worth it, believe me.  Pretty healthy for you considering the small amount of cheese and bread that is involved and the rest is basically just onions and water! Oh yea and this is also a super cheap meal that feeds a lot!

It is pretty cold out today in NY so why not spend your Sunday cooking up this delicious soup for the family! or just yourself ;)

Couple notes here:  The wine optional, but I like the depth of flavor red wine brings to the soup.  You can use fresh stock but I always have bouillon cubes on hand (just taste before adding salt considering these are packed with sodium).  The cube ratio I use is one cube to one cup of water. I like to use a combo of beef and chicken to make it a touch lighter, but tradionally it is all beef stock.

The classic cheese for FOS is Gruyere but I can never seem to find it, so I substitute Swiss which is just as good.  I buy the 1 pound wedges of Jarlsberg Swiss so I just grate whatever I need- I love lots of cheese so grate to your preference.

Ingredients

• 5 large yellow onions, I like them sliced- but anyway you want to cut them is fine.
• 1 tablespoon of oil
• 2 tablespoons of butter
• 1 tablespoon of salt
• 1 tsp of flour
• 1/2 cup of red or white wine (optional)
• 1 tablespoon of fresh thyme (or a tsp of dried)
• 2 bay leaves
• 4 beef boullion cubes
• 2 chicken bouillon cubes
• 6 cups of water
• Swiss cheese, grated
• french baguette, sliced

Directions

1. In a large soup pot add the oil, butter, all the onions and salt.  Cover and cook on low for 1-2 hours.  I know this seems long but you HAVE to cook them really low or they will never caramelize correctly and you will just end up with burnt onions.  I use a hair higher then my lowest flame setting.  I just leave them alone and check every 30 minutes- checking more often towards the end.  Here are pics at the beginning, one hour, one hour and a half, then 2 hours.
   
   
   
   
   
   
   
   
   
   
2. Sprinkle the onions with the flour and let cook out for about 1 minute.
3. Now deglaze with the wine if you are using.
4. Then add everything else except for the cheese and bread.  Bring to a boil then to a gentle simmer.  I simmer for at least 30 more minutes but I have ranged from 10 minutes to 60 minutes before I ate, so I guess depends on how much patience you have.  Remember longer the better though.  If the liquid level gets too low, just add more water.  Also remember to taste before serving. 
5. After the soup part is done- which by the way is very good on its own, but to make it even better we add cheese and bread.
6. While your soup is simmering turn on your broiler.
7. Toast your sliced baguette and grate your cheese.
8. I have these cute little ramekins but any bowl will do.  Ladle in your soup then top with one or two pieces of bread then top with about 2 tablespoons of shredded cheese .
9. I put the ramekins or bowls on a baking sheet in case of boil-overs and pop under the broiler for a few minutes until the cheese is brown and bubbly!.
10. Careful handling the ramekins or bowls they are extremely hot! Safety first then stuff your face with this delicious soup!

Asian Style Chicken Noodle Soup

So this is a cross between chicken noodle soup, wonton soup and miso soup.  The recipe consists of simple ingredients that make a pretty tasty (and healthy) meal.  It tastes just like you would get from take-out.  Fry up some wonton strips and top off the soup for extra crunch!

Edamame is an immature soy bean (literally means "twig bean").  It is an amazing accomplishment by nature.  It is the only vegetable to house enough proteins that make it a complete protein- like the complete proteins we receive from meats and eggs- but with virtually no fat.  The soy bean (as most of you may know) becomes tofu and I think more of us are familiar with the benefits of tofu.  Edamame and all preparations of soybeans are rich in carbohydrates, protein, dietary fiber, omega-3 fatty acids and micronutrients, particularly folic acid, manganese and vitamin K. (http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/9872/2)

For even more info on edamame (and a better explanation of what I was saying before) check out this episode of Good Eats http://www.youtube.com/watch?v=9EZR9medTB4 & Part 2 http://www.youtube.com/watch?v=WI71jcY1mmQ&feature=related

Napa Cabbage: It is my favorite cabbage.  It is a mild flavored Chinese cabbage that is a sign of prosperity in China. Cabbage is super healthy for you in general.  The tops of the cabbage will wilt and be tender but near the root end it will remain crunchy.  This cabbage is even great raw in cole slaw.

Ingredients

• 3 boneless skinless chicken breast
• 1 bag of edamame (I had unshelled, so I just shelled them myself- you can buy already shelled ones too) (about 1-2 cups of beans)
• about 1 - 1 ½ lbs of napa cabbage, shredded
• 1 small onion, sliced (or you can use scallions- about 3 or 4 of them sliced thin)
• ½ bag of egg noodles (I think that's about 5-6 oz.)
• ¼ cup of soy sauce
• 2 tablespoons of ginger, freshly grated
• 2 garlic cloves, grated
• 6 cups of water
• 2 chicken bouillon cubes (optional)
• salt and pepper
• about 1 tsp red pepper flakes

Directions

1. In a big pot add some oil and heat that over medium heat- when the oil is hot add the onions and season with salt.  Let that cook about 5 minutes.
2. Add the ginger, garlic, red pepper flakes, and pepper.  Cook for about 2 minutes until very fragrant.
3. Add the water, bouillon cubes and soy sauce.
4. Add the chicken (whole breast pieces- we are going to poach them)
5. Bring the water up to a boil and reduce to a very light simmer- we are gently poaching the chicken- we do not want to boil it.
6. Cook that about 15 minutes until the chicken is cooked through.
7. Remove the chicken when done and reserve.
8. Bring the water to a boil and add in your egg noodles.  You can really use any type of noodle you want here- even small cut pasta would do.
9. When the egg noodles are done- about 5-7 minutes, turn off the heat and add your edamame and cabbage.
10. Slice or shred your chicken and return back to the pot.
11. Taste the soup before serving- might need more salt- I also like to add a bit of freshly grated ginger at the very end to give it a fresh taste.

Chicken Noodle Soup

Mmmmm What better then homemade chicken noodle soup? Talk about the ultimate comfort food.  Cooler temperatures are on their way here in NY, so what better time to whip up this easy soup.  Another great thing about this recipe is that it is cheap.  It takes a little while to make, about 3 hours I would say, so plan on doing it a bit early if you plan on it for dinner that night.  I also have to say I wanted to dedicate this to one of my old friend's mom.  At Luke's mom's house was the first time I had ever had a real homemade chicken soup and that memory will always hold a special place in my heart.  So enjoy and share this with the ones you love.

Cooks Note: You can use any chicken pieces you want in this, you can even use a full chicken not even butchered, but I do recommend chicken with skin and bones still intact for flavor.

Part 1:

Ingredients

· 4 whole chicken  leg quarters (bone and skin on) (about 4 pounds of chicken total)

· 2 carrots

· 2 celery ribs

· 1 large onion

· 3 bay leaves

· 1 tsp whole peppercorns

· a bundle of thyme (about 15 pieces)  (I didn’t have fresh so I used 1-2 tbs of dried)

· 1 lemon, sliced

· water and a big pot

Directions 

1. Just throw everything listed above into a pot and cover everything completely with water.
2. Carrots and celery just put in whole, or cut so they fit in the pot- onions cut in half but leave the hairy root end intact.  We want to be able to fish this stuff out later easily.
3.  Bring to a boil and reduce to a low simmer- just so you see little bubbles coming up.  We want to poach the chicken, not boil it.
4. Cook this for at least an hour and a half.  Skim the fat and oil off the top of the water every now and then.



Part 2:

More stuff you'll need:

3 carrots, 3 ribs of celery, 1 bag of wide egg noodles (or any pasta/noodle you like)

1. So you've been gently poaching the soup for at least an hour and a half.  Remove all the big pieces of veg and bay leaves/thyme bundle and discard.
2. Remove the chicken and let cool down so you will be able to work with it.  After the chicken cools down remove the skin and discard.  Remove all the meat from the bones and shred with your fingers.  Reserve for later.
3. Get another large pot or vessel- I put another empty pot in the sink with a regular colander/strainer over it and carefully poured the liquid into it to strain out any remaining bits.
4. Now in the newly emptied pot that we cooked everything in- put back on the stove and add a little bit of oil to it.  Slice or chop your new carrots and celery and add to the hot oil.  Add salt. Cook until just softened then add back all the liquid and reserved chicken. Add more salt.
5. Bring this to a boil and reduce to a simmer for about another hour (If you are in a rush, as soon as this is all hot you can just cook your noodles and serve).
6. Before you serve, remember to salt according to taste
7. Cook your egg noodles separate and then add noodles to the bowl first then top with the soup part.  Leave the noodles separate from the soup- so the noodles don't "over starch " and over cook in the soup.  Also if you have leftovers and need to freeze it or just store in the fridge you don't want to add the noodles until you serve again.
8. I love to top it off with some fresh cracked pepper and some saltines. MMmmm.

Any leftovers? You can just freeze it and when you want to make it just pop it in a pot and reheat. Simple as that. I hope this makes you feel all warm and fuzzy inside!