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Monday, March 21, 2016

Vegetarian French Onion Soup!

Hi guys! Long time, no blog! Oh my Bob, I have been so sick. So sick! I had a viral infection, bronchitis, and pink eye in not one eye but two! Luck was on my side...bad luck that is.So for about two weeks I didn't do much of anything. I kept thinking about how my blog and Youtube channels were neglected. There was no way I could do Youtube videos with pink eye. I wasn't cooking much or doing much of anything, so my blog was also neglected also. I feel like this post will make up for it though.
Vegetarian French Onion Soup. A moment of silence please!
Okay, we're done with that.
French Onion Soup is amazing, but vegetable stock just doesn't cut it with this recipe. It just needs more, and I've come up with a way to give it that little something extra without using beef broth.
Ingredients:
2 Cans of vegetable broth
1 Container of fresh mushrooms
1/2 Teaspoon of salt
1/2 Teaspoon of pepper
6 Springs of fresh thyme
6 Springs of fresh parsley
1 Bay leaf
3 Tablespoons of unsalted butter
2 Large yellow onions
1 Teaspoon of sugar
1 Small baguette cut into small slices
Swiss cheese and smoked Gouda

Directions:
Over medium heat, add vegetable broth. salt and pepper, thyme. parsley, and bay leaf. Add a can of water. Wash mushrooms and stir into broth. Leave simmer for about an hour, stirring occasionally. After 30 minutes, in a separate and oven safe pot, start to glaze the onions. Melt butter and slice the onions. Add the onions to the pot, stirring in the sugar. The sugar will help the onions to glaze. Preheat oven to 400 degrees. Continue glazing for 30 minutes, stirring every few minutes. It's a process, but it's worth it! Remove the parsley, bay leaf, and thyme from the broth. You can keep the mushrooms in if you like, but I removed them as well. I wanted it to be strictly French Onion Soup. Add the broth to the onions. Slice a couple of pieces of baguette and toast them in the oven. Add it on top. Add the cheese on top of that and put the oven safe pot in the oven until the cheese has started to turn a nice golden color and is completely melted.
Serve and enjoy!
Serves about 5.

                                                                       xoxo,
                                                                    Christine
P.S. Keep in touch:
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ChristineandTashaTV





Thursday, March 3, 2016

Vegetarian Breakfast Hash!

Breakfast food is one of my favorite things in this world! Yes this is a "breakfast hash", no it does not have to be for just breakfast. This tasty meal is great at any time of the day. This is a great recipe because you can tweak it to how you like it. You don't need everything that I added, and you can add more! Breakfast hash is one of those meals you can throw together with whatever you have at home. It's the gumbo of breakfast foods!
Ingredients:
Potatoes
Onions
Spinach
Tomatoes
Cheese
Egg
Garlic
Salt and Pepper
Butter
Olive Oil

Directions:
Heat a small skillet to medium heat. Add a little bit of olive oil and a teaspoon of butter. The olive oil will prevent the butter from burning. Dice up a small potato and add it to the skillet.


 Sprinkle some salt and pepper and stir potatoes every few minutes to prevent them from sticking to the pan. Cook until crispy yet almost tender. Chop a half of an onion and add that to the skillet as well. Finely chop one garlic clove, and add it to the skillet. You can use can, fresh, or frozen spinach. I used can because it's what I had at my house. Add as much spinach as you like to the skillet. I added about a tablespoon or two. Dice a tomato and add that as well. Cook until the potatoes and onions are tender. Add salt and pepper. In another skillet, melt about a teaspoon of butter. Cook a sunny side up egg. Add some cheese on top of both the egg and the hash. I used taco mix cheese, but shredded cheddar would be good as well. Add a pinch of salt and pepper to the egg. Place the egg over the hash!


Remember, you can add whatever you like to this. Peppers, mushrooms, meat, etc.! I have some very exciting news! I'm going to do a Harry Potter recipe week very soon! Yay! I was considering waiting until the last week of July, being Harry Potter's birthday and all, but I don't think I can wait that long. No, I know I can't wait that long! I am so excited for this, and cannot wait until HP Week on my blog begins!

                                                                            xoxo,
                                                                          Christine
P.S. Keep in touch!
The Film Club!
Christine's World
Twitter
ChristineandTashaTV