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Recipes
French Onion Soup
By eveweb
This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat
- FOR CHEESE TOAST (OPTIONAL):
- 10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 1 teaspoon dried thyme
- Coarse salt and ground pepper
- 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 3/4 cup dry red wine
- 4 slices toasted multigrain bread
- 4 ounces sliced Swiss cheese
Black Bean and Almond Soup
By eveweb
Step 1 Heat oil in a medium pot over medium heat
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped red onion (from 1 large onion)
- Coarse salt and freshly ground pepper
- 4 cloves garlic, finely chopped (about 1 rounded tablespoon)
- 1/2 teaspoon ground cumin
- 2 cans (about 15 ounces each) black beans, drained and rinsed
- 4 cups chicken broth
- 1/2 cup lightly packed fresh cilantro leaves, plus more for serving
- 1/4 cup sliced almonds, toasted, plus more for serving
- Sliced avocado, for serving
- Plain Greek yogurt or sour cream, for serving
-
Old Fashion Carrot Pudding
By eveweb
This christmas pudding I have used for the Zurbrigg Christmases for 15 years plus
- 1 cup butter
- 1 cup packed brown sugar
- 1 egg beaten
- 3/4 cup grated raw carrot
- 3/4 cup grated raw potato
- 1 cup diced mixed candied pineapple and cherries
- 3/4 cup each raisins, currants, diced mixed candied peel
- 1/2 cup chopped toasted walnuts
- 1 cup all purpose flour
- 3/4 cup fine dry bread crumbs
- 1/2 tsp each salt, cinnamon, and allspice
- Pinch nutmeg
- 1 tsp baking soda
- 2/3 cup buttermilk
Healthy Oatmeal Cookies
By eveweb
Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-...
- 1/2 cup whole-wheat flour (spooned and leveled)
- 1/2 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/3 cup vegetable oil
- 2/3 cup packed dark-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup rolled oats (not quick-cooking)
- 1/2 cup dried currants or raisins
Dark-Chocolate Whiskey Cake
By eveweb
This intense, dark-chocolate cake is based on the French classic bête noire
- ½ cup (125 mL) Irish whiskey
- 6 oz (175 g) bittersweet (70% cocoa) chocolate, chopped
- 1 tbsp (25 mL) instant espresso powder dissolved in 1/3 cup (75 mL) hot water
- 1/3 cup (75 mL) toasted, ground walnuts
- 1/3 cup (75 mL) all-purpose flour
- ½ tsp (2 mL) salt
- ½ cup (125 mL) unsalted butter, softened
- 1 tbsp (15 mL) vanilla
- ½ cup (125 mL) granulated sugar
- 3 eggs, separated
- Icing
- 2 oz (60 g) dark chocolate, chopped
- 2 tbsp (25 mL) Irish whiskey
- ¼ cup (50 mL) cold butter, cubed
Chili Casserole
By eveweb
Brown beef and onion in skillet
- 1 lb. hamburg
- 1/2 cup chopped onion
- 1 can kidney beans rinsed
- 1 can tomato sauce
- 1 can tomato
- 1/4 tsp garlic powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 cups cooked noodles
Lemony Angel Food Cake
By eveweb
Remember Mom's heavenly angel food cake? Ours has the same ethereal texture but with a bright burst of lemon flavor...
- FOR THE CAKE:
- 1 cup sifted cake flour (not self-rising)
- 1 1/2 cups sugar
- 12 large egg whites
- 2 tablespoons finely grated lemon zest
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- FOR THE LEMON CREAM:
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 1 tablespoon cake flour (not self-rising)
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream, chilled
- 1 tablespoon finely grated lemon zest
- FOR THE CANDIED LEMON-PEEL FLOWERS:
- 2 cups sugar
- 2 cups water
- 6 lemons
Cranberry Chutney
By eveweb
Place all ingredients in medium sauce pan and bring to a boil
- 1 lb. fresh cranberries
- 1 small tart apple, peeled, cored and diced
- 2 cups brown sugar
- 3/4 cup cider vinegar
- 1/2 cup dried currants
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1 .tsp. mustard seed
Roasted Vegetables with Horseradish Vinaigrette
By eveweb
You can alter the vegetables to your liking but we loved this combination
- VEGETABLES
- 1 fennel bulb
- 3 large carrots, peeled
- 3 large parsnips, peeled
- 3 red onions, cut in 6 pieces, core intact
- 1/4 cup (60 mL) vegetable oil
- Salt and freshly ground pepper
- 8 sage sprigs
- 6 oz (175 g) Brussels sprouts
- HORSERADISH VINAIGRETTE
- 3 tbsp (45 mL) cider vinegar
- 2 tbsp (30 mL) grated fresh horseradish
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) mayonnaise
- 1 tsp (5 mL) maple syrup
- 1 tsp (5 mL) chopped garlic
- 1/2 cup (125 mL) vegetable oil
- Salt and freshly ground pepper to taste
Macadamia-Maple Sticky Bars
By eveweb
Layers of texture; crumbly shortbread and a chewy toffee-like topping; balance these indulgent bar cookies
- 1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter, softened, plus more for dish
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup coarsely chopped toasted macadamia nuts (about 4 ounces)
- 1/4 cup plus 3 tablespoons packed light-brown sugar
- 2 teaspoons pure maple syrup
- 1/4 cup finely chopped crystallized ginger
- 1/4 cup plus 1 1/2 teaspoons maple sugar
- 2 tablespoons light corn syrup
- 3 tablespoons heavy cream