HASTY TASTY MEALS BLOG

December 31, 2014 · 2:04 pm

Start the New Year right!

Encore post from last year includes recipes for Hoppin’ John:

2014 in review

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog. What a year! Wishing all my foodie friends a happy 2015.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 8,100 times in 2014. If it were a NYC subway train, it would take about 7 trips to carry that many people.

Click here to see the complete report.

I previously posted the story of my kitchen struggles during my treatment for breast cancer and how the experience led me to write Recipes for Recovery. My doctors supported me in writing the book, and the oncology nurses endorsed it. Later, however, my primary physician took me off all artificial sweeteners, including sucralose (marketed as Splenda). According to her, none of the artificial sweeteners have had enough long term studies to prove their safety, so why take a chance?

Cancer tends to make one more cautious about chemicals and artificial food. I’ve learned far more than I wanted to about GMOs and preservatives. Obsessing about the food supply can give one an ulcer! 😛 However, I did revise my Recipes for Recovery by removing all references to Splenda, my previous sweetener of choice. Otherwise, it’s the same book that offers speedy nutrition for those too weak to be chefs in their kitchens.

While revising, I also added a digital version via Amazon Kindle. Kellie Sharpe (Salt Run Publishing) improved my book with new cover art. The pink ribbon pays tribute to my personal battle with breast cancer, but the recipes apply to any patient having no energy to make nutritious meals.

Revised Edition Cover by Kellie Sharpe Salt Run Publishing

This book is priced at an affordable $7.50 print and $2.99 digital, and Amazon plans to offer a package if you buy both. If you know someone going through a serious illness or recovering from surgery, consider Recipes for Recovery. I send copies as get well cards. One diabetic friend, who is masterful in the kitchen, bought a copy just for the shortcut recipes and says it isn’t just for sick people. That’s a wonderful endorsement!

(Note: As soon as the print version’s revision is approved, it will be available at various bookstores including Amazon and CreateSpace)

FRENCH ONION SOUP FOR TWO

I love French onion soup, but most in my family don’t. I needed a smaller portion so I developed this simple recipe that yields about two bowls (1 quart).

Keep in mind French onion soup is about onions. You need little else, but you do need onions. Even for two servings, I use four onions because I want the flavor and texture. I slow-cook the recipe for convenience, but it requires little simmering time once the onions are done. The flavors intensify in cooking sliced onions in butter. The rest is about turning rich, delicious onions into soup.

Bon appétit!

RECIPE

French Onion Soup for Two
Ingredients:
• 4 medium onions
• ½ stick unsalted butter
• 1 tsp. Kosher salt
• ½ tsp. freshly ground black pepper
• 16-20 ounces stock (beef or poultry—homemade is best, but get reduced sodium if you buy ready-made stock)
• 1 sprig fresh Rosemary
• ¼ cup white wine
• ½ cup shredded mozzarella cheese (or your choice)
Directions:
1. Peel, halve, and thinly slice onions using a knife, food processor, or mandolin.
2. Melt butter in a two-quart pan over low heat.
3. Add onions, salt, pepper, and Rosemary to melted butter and cook, stirring occasionally, until onions turn a golden color.
4. Deglaze the bottom of the pan with the wine and a wooden spoon.
5. Carefully pour in the pint of stock, cover, and cook at least twenty minutes or until heated through (or you may transfer to a slow cooker and heat on lowest setting two-three hours).
6. Divide between two large soup bowls and immediately top each serving with the cheese. Allow the cheese to melt (tent with foil for about five minutes).
7. Serve with French bread or a baguette.