3 April 2012 National Chocolate Mousse Day – Celebrate with Tofu

National Chocolate Mousse Day – Celebrate with Tofu

April 3, 2012 By

National Chocolate Mousse Day is today and thought I’d share a delicious, yet healthy, way to celebrate.  While traditional mousse and pudding recipes often require large amounts of whipping cream and butter (delicious in many instances), using tofu provides a healthier alternative that’s still decadent in flavor.

Ingredients:

  • 1 package 14 oz. House Foods Soft Tofu
  • ¾ cup of semi-sweet chocolate chips
  • ¼ cup of milk (can substitute coconut milk)
  • ½ Tbsp. vanilla
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground cardamom (optional)

Directions:

  1. Open the tofu package and strain water.  Remove the tofu from package and pulse in blender until smooth, about 1 minute.
  2. With the stove on low, melt the chocolate chips and milk in a pot, stirring until smooth, about 3-4 minutes.
  3. Add the tofu to the chocolate mixture and stir until completely incorporated.  Stir in vanilla, cinnamon and cardamom, if using.
  4. Quickly remove from heat and spoon in 4-6 individual cups.  Cool completely then refrigerate until it becomes thick like a mousse, about 2 hours.

Serves 4-6.

Notes:  Add your own personal twist to this recipe by considering some of the suggestions below:

  • Top the pudding with toasted slivered almonds or other nuts, coconut shavings, or cocoa powder
  • Replace the 1 tsp. ground cardamom with ½ tsp. chili powder for a spicy Mexican Chocolate Mousse
  • Add a little agave nectar for an even sweeter pudding

 

Filed Under: American, Asian, Chocolate, Desserts Tagged With: , , ,
27 March 2012 Traditional French Onion Soup

Traditional French Onion Soup

March 27, 2012 By

Post updated 12/7/21.

There may not be a more comforting soup than the traditionalFrench onion soup. With hundreds of variations on the classic, everyone has his/her own favorite.

This version is one I have fine-tuned over the years and features both Gruyere cheese for a rich, nutty taste and Mozzarella for stringiness. Sometimes I use a toasted garlic bread slice in place of the standard sliced French bread for extra flavor and replace the Mozzarella with additional Gruyere.

Make this soup vegetarian by replacing the beef broth with vegetable broth.

Ingredients:

  • 2 Tbsp. butter
  • 3 large onions, sliced (I like Spanish onions for a touch of sweetness)
  • ½ tsp. granulated sugar
  • ½ tsp. each salt, pepper and dried thyme
  • 2 Tbsp. all-purpose flour
  • 32-ounces beef broth
  • 2 Tbsp. white wine
  • 2 Tbsp. brandy, Cognac or dry sherry
  • 1 ½ tsp. Dijon mustard
  • 2 bay leaves
  • 4 French bread slices, toasted (could also use toasted garlic bread for extra yumminess)
  • 8-ounces Gruyere cheese, grated
  • 4-ounces Mozzarella cheese, grated
Sliced Spanish Onions
Cheesy Garlic Toast
Topped with Gruyere
French Onion Soup

Directions:

  1. Melt butter in heavy large pan over medium-low heat. Add onions, sugar, salt, pepper and thyme. Cover and let cook until onions are very soft, stirring occasionally, about 20 minutes.
  2. Increase heat to medium-high, uncover the pan and sauté the onions until browned, stirring often, about 10 minutes.
  3. Add flour, stir to combine well and cook for 2 minutes.
  4. Add the broth, wine, brandy, and mustard to the onion mixture and bring to a boil. Reduce heat to medium-low, add the bay leaves, cover and simmer 10 minutes.
  5. Preheat broiler to high. In a medium bowl, combine both cheeses.
  6. Place four oven-safe bowls on a baking sheet and ladle soup into them. Float toasted bread on top of the soup and sprinkle each toast with 1/4 of the cheeses. Broil until browned, about 5 minutes.

4 servings.

Filed Under: Cheese, French, Soups, Vegetables, Vegetarian Tagged With: ,
23 March 2012 Maple White Sangria

Maple White Sangria

March 23, 2012 By

In my spring quest for maple recipes, I was thrilled to get a cocktail recipe from my sister featuring the sweet sap as an ingredient.  What a great way to kick off the chilled cocktail season!

Ingredients:

  • 1 bottle of dry white wine
  • ½ cup pure maple syrup
  • 1 lemon, sliced
  • ½ honeydew melon either cubed or balled with a melon baller
  • 24 green seedless grapes
  • 2 kiwis, peeled and sliced
  • 1 cup Vodka
  • 2 cups soda water

Directions:

  1. In a large pitcher, combine all the ingredients.  Allow fruit to permeate the liquids for at least an hour.  Served in ice-filled glasses.

Yields 6 cocktails.

 

Filed Under: Cocktails, Fruits, Maple Syrup, White Wine Tagged With: , , ,
22 March 2012 Maple Sucre a la Crème

Maple Sucre a la Crème

March 22, 2012 By

This recipe is from my mom, Diane.  It adds a unique twist of maple syrup to a Québec favorite:  sucre à la crème, what I’ll translate to brown sugar squares.  This is a decadent treat that your loved ones are certain to enjoy.

Ingredients:

  • 2 cups maple syrup
  • 3 tsp. butter
  • 1 cup heavy whipping cream
  • ½ cup chopped walnuts, optional

Directions:

  1. Bring the syrup and butter to a simmer over medium heat in a heavy-bottom saucepan.  Allow to simmer for 5 minutes.
  2. Carefully add the cream to the hot mixture (wearing an oven mitt to avoid possible splattering burns when adding the cream to the hot liquid is recommended).  Cook until the mixture reaches 245 degrees on a candy thermometer.
  3. Remove from the heat and add the nuts (if using).  Allow to cool for 5 minutes.
  4. Using a stand or hand mixer, beat mixture for 10 minutes.
  5. Pour the beaten mixture in a buttered 8×8 pan and allow to cool completely before covering with foil and refrigerating.  Cut into 2” squares.

Makes 16 squares.

 

Filed Under: Canadian, Desserts, Maple Syrup Tagged With: , , , , , ,
20 March 2012 Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

March 20, 2012 By

I’m a huge fan of the produce department at Target and when I discovered the chicken products by Gold’ N Plump, a company that buys chicken from a group of 300 midwest farmers dedicated to the humane treatment of animals and to quality products,  the recipe wheels started turning on how I’d prepare chicken using those products.

As winter turns to spring, I’m finding myself craving comfort food yet also wanting to start BBQ season.  Chicken drumsticks aren’t typically a go-to protein for me outside of fried chicken, but in this Crockpot recipe, they are tender and a super complement to meaty Cremini (baby Portobello) mushrooms and the rich sauce the long cooking process creates.  I enjoy serving this dish over plain white rice, but mashed potatoes or egg noodles would also work great.

This comforting dish is so simple to prepare that I know everyone, even those with limited cooking skills, will have wonderful results with it.

Ingredients:

  • 1 large Spanish onion, sliced into medium rings
  • 1 pound Cremini mushrooms, halved
  • 8 Gold’ N Plump chicken drumsticks, skin and bone on
  • 1 tsp. each – salt and pepper
  • 1 recipe of World’s Best BBQ Sauce, or 2 cups of good quality, store-bought BBQ sauce
  • 1 14-ounce can low sodium chicken broth

Instructions:

  1. Place the onion rings and mushrooms in a 3 or 5-quart slow cooker (Crockpot) then top with chicken drumsticks.
  2. Sprinkle salt and pepper over the chicken.
  3. Pour the BBQ sauce and the broth over and around the chicken.
  4. Cook on LOW for 9-10 hours.
  5. Turn the slow cooker to HIGH and reduce the sauce for about 30 minutes.

4 – 6 Servings.

Notes: Chicken thighs and legs on the bones can easily be added or used as a substitute to the legs.

 

Filed Under: American, Chicken, Entrees, Mushrooms, Slow Cooker Tagged With: , , , ,
11 March 2012 Easy Marinara Sauce

Easy Marinara Sauce

March 11, 2012 By

When it comes to red pasta sauce, I like meaty ones with lots of simmering time and layers of flavor like my Quebec Meat Sauce and my Ragu alla Bolognese.  Some time though, I want a fresh, quick-to-prepare, light sauce and this Easy Marinara Sauce fits the bill.

This tasty sauce can be used as a dipping sauce for bread or mozzarella sticks, can be tossed with spaghetti or can be used to simmer Oven Baked Veal Meatballs in.  However you use it, your dinner guests are certain to enjoy it.

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp. each salt, pepper , red pepper flakes and sugar
  • 2 (28-ounce) cans peeled plum tomatoes
  • 2 Tbsp. flat leaf parsley, chopped

Directions

  1. Heat the olive oil in a large saucepan over medium heat, add the onions and cook for about 5 minutes, then add the garlic and continue cooking for another 2 minutes, stirring occasionally.  Add the salt, pepper, red pepper flakes and sugar and cook for 1 minute more.
  2. Meanwhile, add the tomatoes to a food processor (or crush them by hand) and pulse for 1 minute.  Add the tomatoes to the onion mixture in the saucepan and simmer on medium-low heat for 30 minutes, stirring occasionally.
  3. Add the parsley right before serving.

Make about 4 cups.

 

Filed Under: American, Entrees, Italian, Sides, Vegetables Tagged With: , , , ,
8 March 2012 Asparagus Risotto

Asparagus Risotto

March 8, 2012 By

Nothing is quite as comforting to me as a creamy bowl of risotto.  With some chicken broth, and onion and garlic on hand, I know I always have something great to serve, even at the last minute.

This version of my basic risotto recipe features fresh asparagus that is simply cooked along with the rice.  Who doesn’t love a one-pot recipe!?

Ingredients:

  • 49-ounce can chicken broth
  • 6 Tbsp. butter, divided
  • ¼ cup olive oil
  • 1 large onion, diced
  • 2 garlic cloves, finely minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 pound asparagus, peeled, trimmed and chopped into one-inch pieces
  • 1 cup freshly grated Parmesan cheese
  • Freshly-cracked black pepper

Directions:

  1. In a medium saucepan, bring the broth to a simmer then keep warm over low heat.
  2. In a large heavy-bottom saucepan over medium heat, melt 4 tablespoons of butter with the oil.  Add the onion and garlic and sautee, stirring occasionally, until softened and lightly golden, about 5 minutes.
  3. Add the rice to the onion mixture and cook stirring constantly for 2 minutes, until the rice is coated in oil and glossy.
  4. Add the wine to the rice and simmer, stirring frequently, until absorbed, about 2 minutes.
  5. Add a ladleful (about ½ cup) of warm broth to the rice and simmer until absorbed, stirring frequently, about 3 minutes.  Continue to cook for 15 minutes, adding more broth by the ladleful and allowing liquid to evaporate before adding more, stirring frequently.
  6. Add asparagus pieces and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring frequently, about an additional 10 minutes.   All the broth should be gone when the risotto is ready.
  7. Add the Parmesan cheese, 2 remaining tablespoons of butter and the pepper.  Serve.

Makes 2 entrée-size servings or 4 starter-size servings.

Notes: Want to make this a vegetarian dish?  Replace the chicken broth with vegetable broth!

 

Filed Under: American, Cheese, Entrees, Italian, Starters, Vegetables Tagged With: , , , ,

7 Fish and Seafood Recipes to get you Through Lent

February 24, 2012 By

Lent is the 40-day period before Easter when practicing Christians abstain from eating meat on Fridays.  During this period of penance which starts on Ash Wednesday and ends of Easter Sunday, it can be difficult to stay creative with non-meat options.  Here are seven fish and seafood recipes to get you through the seven Fridays of Lent.

Cheers,

Veronique

 

Filed Under: American, Asian, Canadian, Entrees, Fish, French, Italian, Pasta, Seafood Tagged With: , , ,
22 February 2012 Nutella Buttercream Frosting

Nutella Buttercream Frosting

February 22, 2012 By

Nutella, the delectable chocolate and hazelnut spread, is a favorite in my family.  My sister and I grew up on the chocolaty elixir and we’ve found many ways to use it throughout the years.  One of my favorite use for Nutella is in frosting that can be used on cakes or cupcakes.

Ingredients:

  • 2 sticks (1/2 cup) butter, softened
  • 3/4 cup Nutella
  • 1 cup confectioner’s sugar
  • 2 Tbsp. milk

Directions:

  1. In the bowl of an electric mixer, cream the butter until light and fluffy, about 2 minutes.
  2. Add the Nutella to the butter and beat to fully incorporate (resist the urge to stick your finger in for a taste).
  3. On low speed, add the confectioner’s sugar, and beat to combine, about 1 minute.
  4. Add the milk, adding more if too stiff to use as frosting.

Makes about 2 cups.

 

 

Filed Under: American, Chocolate, Desserts, Italian Tagged With: , , , , ,
20 February 2012 World’s Best Meringue Recipe

World’s Best Meringue Recipe

February 20, 2012 By

I was searching for a fail-proof meringue recipe for my Baked Alaska and came across an easy-to-make and perfect version by King Arthur Flour.  No messy eggs whites, no egg yolk leftovers to worry about – just a beautifully glossy meringue.

Ingredients:

  • 3/4 cup granulated sugar
  • 1/2 cup water, boiling
  • 1/4 cup meringue powder

Directions:

  1. Dissolve the sugar in the boiling water, stirring to incorporate.  Set aside until cooled.
  2. Add the cooled sugar/water simple syrup to the bowl of an electric mixer and add the meringue powder.  Whip the mixture for three to five minutes, depending on how stiff you want your meringue.

Makes about 3 cups of meringue.

 

 

Filed Under: American, Desserts, French Tagged With: , , ,
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