French Onion Bread Soup

This week we found a recipe from a blog you can see here.

French onion soup, one of my favorites. If it is on the menu when I go out to eat, it is the one I get!

This is French Onion Bread Soup. So more bread than soup really, but still good

If the kitchen we are working in this week seems different, it's because it is!

We are working in Rachel's new kitchen this week!

Here is the ingredients you will need:

2 tablespoons Olive Oil

2 lbs onions

1 clove garlic (we used more like 4 tbsp minced)

1 teaspoon dried thyme (we used 2 teaspoon Italian seasoning)

salt and pepper to taste

1/2 cup dry white wine

2 cups beef broth

1/2 a baguette (we used some much cheaper Puerto Rican bread)

2 cups shredded gruyere or monterey jack cheese

(We used Monterey Jack)

Rule number 1 when cooking with wine, do not drink it all!

Just have a taste!

Start off by chopping all those onions.

Rachel said if we keep water running next to where we were chopping the onions 

wouldn't affect our eyes so much.

She didn't seem to have a problem, but my eyes were not happy!

After chopping the onions it came out to about 9 1/2 cups of onions 

In a soup pot add the oil and seasonings.

And the onions on top and saute on med-hi heat. 

Next we peeled the cheese...

We couldn't find the cheese grater, must have gotten lost in the move.

If you have a cheese grater use it, if not, work with what you have!

It is a mountain of peeled cheese!

after about 30 mins of sauteing the onions they should be caramelized.

add in the wine and put the rest away. Far, far away.

Cook with wine for 3 mins.

Rachel loved the smell

Nest stir in the broth, reduce heat to low and let simmer.

Now cut into cubes you choice of hard bread. Use half the loaf.

In oven safe bowl put in a small layer of bread cubes and cheese and add 1/4 of the onion mixture to each bowl.

Then top with remaining bread cubes and cheese.

Preheat oven to 450.

Once preheated place on baking sheet and bake until everything is golden and bubbly.

About 10 mins.

Finished product!

It tasted great, I think it needed more broth. Way too much bread too, but it was in the title of the food. Bread soup, I should have expected lots of bread.

Rachel liked the top layer, but the closer she got to the bottom she didn't like it as much.

Now Rachel's future Mother-in-Law Linda loved it!

She said it tasted like a savory bread pudding.

I think I will stick to normal French Onion soup, without so much bread.

As I sat here doing today's post, Thorin decided to perch himself on my shoulder.

Sometimes I wish he were a kitten again, his 10 lb body hurts me when he sits there for longer than 15 mins.

Vegan Chocolate Mousse

Wow, I am 2 weeks late with these posts o_O

But life happens right? Or laziness... laziness happens too.

Sorry for the 2 weeks of nothing!

This week we made this absolutely amazing mousse we saw on Facebook.

I do not know who came up with the recipe, nor can I find the original post.

Rachel and I saw it and we decided to give it a try.

You will need:

(For 2 servings)

1 ripe avocado (pitted and peeled) 

1/4 cup cocoa powder

1/4 cup agave nectar

1/4 cup almond milk

1 teaspoon vanilla extract

We tippled the recipe to make sure there was enough for everyone to try.

All you do is add everything to your food processor...

No kidding, that is all you do!

Pulse the processor until you get a nice and smooth consistency.

You may need to use a rubber spatula to push down any stray avocado pieces.

Creamy looking isn't it?

Here is the end result!

A very sinfully delicious and surprisingly healthy dessert. 

The consistency to me is much more like pudding than mousse. 

It is great on it's own, but I loved it with some frozen strawberries cut up in it.

Rachel said it taste just like gourmet pudding, she loved it (this is a understatement) and we will both be making it again.

Doing a throwback this week! 

You all know Thorin and Sate from past posts, well this is a picture I took the first week we had Thorin. 

Squeeee!!!! Isn't he cute?

Sate was so patient with him, he puts up with a lot of kitten play still.

 Thank you for reading!

Avocado Mac n' PepperJack Cheese

I know I speak for both Rachel and I when I say we are sooooo super excited to share this recipe with you, because OMG it is so wonderful!

Avocado Mac n' Pepperjack cheese has got to be the best thing on this planet.

We found the recipe base here. If you are a true follower of our blog you know we tend to wing it with these recipes, if we don't have an ingredient we omit it or substitute it.

So here is what we did.

Ingredients you need:

10 oz  Rotini pasta or Elbow Macaroni

2 cups shredded Pepperjack cheese

2 Avocados

3 garlic cloves

2 tbsp lemon juice

2 tbsp butter

2 tbsp flour

1 cup milk

salt and pepper to taste 

We started by shredding the cheese until we had 2 cups worth. 

In a food processor you add the lemon, garlic,

and avocado.

Pulse until creamy. *Resist the urge to eat it!*

Make pasta according to package directions, drain, and set aside.

In a large sauce pan melt the butter over medium heat.

Stir in flour until well mixed

Add in milk and cheese.

Stir until creamy and set aside.

Put pasta in a large bowl and add the Avocado puree.

Stir it up until it coats all the pasta.

Last add the cheese sauce and stir it all together.

The final product is a very delicious and addictive mac n' cheese.

Rachel after making and tasting it decided she needed to rush home and make it for her family.

We both loved it, it was hard to put down the fork.

It was creamy with just a bit of heat from the cheese. Just amazing, addictive, perfect! 

What is most wonderful about this is after Rachel went home I didn't have to share with anyone except my dad! 

(I mean I offered some to my husband and roommate, but they don't like avocados *score* more for me)

Yummy, yummy in my tummy!

One thing we both agree on is to not let it sit too long. 

It still taste great, but the creaminess goes away.

Here we have a perfect example of why you shouldn't leave glasses of water unattended in my house.

Tsk, tsk Thorin.

Low Carb Spinach Quiche

Hey everyone! Hope you had a good week, if not it's going to get better 

because we have an amazing Quiche recipe!

Seriously... it is the best egg pie you will have!

Here are the ingredients you will need:

4 cups fresh spinach

1 cup cottage cheese

1 cup your favorite shredded cheese

6 eggs

1 tablespoon garlic powder

Start by preheating your oven to 350 degrees then chop your spinach.

Yummy Spinach!

add in the cottage cheese

eggs, and shredded cheese. And mix it up.

Spray your pie pan with a non-stick cooking spray.

Spoon mixture into greased pie pan.

It will look like it overflows unless you have a deep dish pie pan.

We made 2 Quiches from this recipe so Rachel could take one home to her family.

Bake at 350 for 45 mins.

Tada!

The edges should be nice and crispy while the middle is soft.

You can eat right away(Well after letting it cool a bit, Don't burn your mouths people!),

Refrigerate and have the next day(Taste great warm or cold), 

or make in little muffin tins and freeze(you will have breakfast for the week)!

Now this is my base recipe, you can add anything you want to it.

Add some chopped bacon or ham, more veggies, and any type of cheese.

Make it yours and make it amazing!

This is super yummy, I love having it for breakfast or just whenever...

Rachel loves it as well and always wants to make it.

It's super addictive ^_^

Thank you for reading and we hope you enjoy this recipe as much as we do.

This little guys doesn't get as much attention as his little brother on here.

This is Sate, he is my 5 year old baby, my husband and I got him when he was just 3 days old.

Isn't he sweet?