FAT JACK'S FRENCH ONION SOUP – HILLBILLY STYLE

Being the non-traditionalists we are, my wife and I are serving French Onion Soup for Christmas rather than turkey and trimmings that the world expects. The reasoning is two-fold: 1) We are non-conformists and like to do things differently, and 2) it is much healthier.

The fancy way is to make the soup served with toasted French bread in the soup and then broiled with cheese on the top. We are opting for the more hillbilly style of grilled cheese sandwiches that one may just dunk in the soup. The whole idea makes me laugh, but it is great.

Here is my recipe, which is really just an amalgam of two recipes totally ripped off from The Food Network's Paula Dean and Ina Garten:

FAT JACK'S FRENCH ONION SOUP – HILLBILLY STYLE

6 yellow onions, halved and sliced

1/3 cup olive oil

1 bay leaf

2 tablespoons flour

1 cup brandy

1 1/4 cup white wine

9 cups of beef stock

1/2 teaspoon thyme

Saute onions and bay leaf in olive oil for 20 minutes on medium-high heat until golden brown. Add flour and continue to brown for another 10 minutes or so. Deglaze the pan with brandy. Add white wine and simmer for 15 minutes.  Add beef stock and thyme and simmer for 20 minutes. Remove the bay leaf.

I make mine ahead of time and refrigerate over night. I think it tastes better after it chills and is reheated. Serve with grilled cheese sandwiches on the side. We choose hearty whole grain bread and shredded cheese, but one could use any bread/cheese combo.

CROCK POT CHICKEN AND DUMPLINGS

And not the nasty noodle-style trash that some call “dumplings”, but the traditional southern-style drop dumplings. Oh yeah, Titans, that is some good stuff. I made a bang-up batch of the stuff and we were well pleased. I didn’t bother with a picture but I am going to share the recipe for you good readers.


INGREDIENTS
6 preservative-free, antibiotic-free, boneless skinless chicken breasts
Nature’s Seasonings (found in the spice aisle)
1 box organic, free-range, low sodium chicken broth
1 package frozen mixed vegetables
2 cups water
2 cans cream of chicken soup (optional)
2 pouches Shawnee Mills biscuit mix


PROCEDURE
Cover chicken breasts in Nature’s Seasoning then place in large elongated crock pot. Cover with chicken broth and water. Cover and cook on high for 4 hours or low for 8 hours.

Remove breasts and shred the meat, then put back in pot. Add frozen vegetables and 2 cans of cream of chicken (optional). The cream of chicken makes it creamy and thick. If you prefer a more brothy batch, then leave it out. It’s great either way. Cover and turn on High.

In a mixing bowl make up the biscuit mix according to the directions. It’s easy, you just add water and mix. Then add the dumplings by spoonfuls into the borth. Recover and leave on High. Cook for one hour or until the dumplings are cooked through.

Cooking the dumplings in the crock pot ensures they are all fluffy and tender.

Dang it is good stuff and reminds me of my grandmother (recently deceased) and my mother. The veggies and cream of chicken are my addition to the recipe. They use fryer chickens, but that adds too much fat to the recipe so I opt for boneless skinless breasts.

Powdered Meat Substitute

It’s about protein smoothies these days. I use them as part of my attempt to lose weight. Not skinny mind you, but just be a healthy BIG MAN, if you catch my drift. My dietician recommends that I use a more protein-heavy diet. Not the Atkins, because she still wants me to eat carbohydrates. Something more along the South Beach Diet is more like it.

Heavy on the protein and veggies, average on the fruits, light on the carbs is how I understand it so far. The protein powders come in sweet flavors, so they are perfect for between-meal snacks. I’ve been adding fruit, peanut butter, yogurt, milk, crushed ice, and sometimes powdered fiber to make a dandy smoothie.

Since I have all night classes this semester, I have to eat early and can get snacky during class. So I’ve been taking protein shakes with me along with my water. So far it works pretty well. They are also good for my little pseudo-vegetarian daughter so insure she gets enough protein in her diet.

Right now, I am using Unjury brand protein powders, but if there are any better ones out there let me know. I am happy with this brand so far. Each scoop offers 20 grams of protein and only 3 grams of carbohydrates.

Beer & Beef Veggie Soup

Just in time for the great snow storm that is supposed to rock our world, I just made the best pot of vegetable beef soup I’ve ever made. Man sakes alive it was tasty stuff, so I thought I would share the recipe with you. The secret is the beer and the honey.

3-4 pound beef roast
1 box (2 packets) Lipton onion soup mix
1 onion chopped
1 cup of chopped celery
2 potatoes
1 cup of beef broth or so (in a box)
1 bottle beer
1 package frozen veggies
1 can (46 ounces) of V-8
¼ cup or so of honey

Trim excess fat off beef roast and place in a large crock pot. Add the onion, celery, 2 packages of onion soup mix, 1 cup or so of beef broth and 1 bottle of beer. Cook for 6 hours on low or until the roast is done.

Take the roast out and let it rest. Shred the beef with a fork and put back in crock pot. Combine all remaining ingredients in crock pot and set on high until bubbly and veggies are cooked to your satisfaction. I like my carrots to be a bit firm so I do not cook it that long. Serve with wheat crackers and grilled cheese sandwich. I have a big honking crock pot, but this makes more than it the old crock pot can handle. So after I cook the roast, I put some of the excess soup in a pot on the stove. After we eat dinner, there is usually enough gone that I can combine the soup in both containers.