Blizzard 2010 Recipes

Here we go again. Another paralyzing snowstorm only days after the first snow pounding of 2010. However, this storm, a true Nor'Easter has provided treacherous conditio
ns with high winds and blinding snow leaving us with no choice but to stay indoors. Except for a few shoveling and snow-ball fighting ventures outdoors, inside is the place to be. After being interrupted from watching the last quarter of Superbowl 44 on the NFL Network (seeing the Saints win again was just as awesome as the first time) by the Emergency Alert System, we knew we were in the midst of a serious extreme weather event. As a fan of extreme weather, the emergency alert stating that all major highways were shut down in the Philadelphia area made my day that much more exciting. After another quick photo shoot of our sea of snow outside, it is time to get into the kitchen to create something warm and comforting.

Many folks may not ha
ve had the chance to stock up at the grocery store before this blizzard, but the recipes that I have in store only have just a few ingredients that you will likely have on hand. If not, then hopefully this will inspire you to create a satisfying meal for your family that will make your forget there is a blizzard outside.

Lizzy M.'s French Onion Soup

Extra virgin olive oil
5 medium to large yellow onions, thinly sliced
Sea salt and fre
shly ground black pepper
1 tsp steak seasoning
2 dried bay lea
2 garlic cloves, grated or minced
4 cups beef stock
4 large slices bread, cubed and toasted
1 cup cheese, shredded or sl
iced thin

*Use a soft Gouda, Fontina, Provolone or
Mozzarella cheese. Any cheese will do but those are my top picks.

Makes 4 servings


1. In a large pot, drizzle extra virgin olive oil liberally around the pot. Over medium to high heat, heat the oil and then add all of the sliced onions.

2. Season with sea salt, freshly ground
black pepper, steak seasoning and bay leaves. Saute the onions for about 10 minutes or until they cook down and become translucent.

3. Add the beef stock to the pot and cover. Allow the onion soup to cook for about 30 minutes. In the meantime, toast the cubed bread in the oven or toaster oven. Once the bread is toasted, keep the oven on and crank the oven heat to 450 degrees because the soup goes in too.

4. Time to assemble this delicious and simple French Onion Soup. Ladle the soup into small oven-safe bowls or crocks. Top with a handful of cubed bread and 1/4 cup of the cheese. Place the bowls onto a large baking sheet, so you can easily get these in and out of the oven. Once the soup is in the oven it should take about 7-10 minutes for the cheese on top to get golden and bubbly.

Serve the bowls on a plate because the bowls will be much too hot to handle. Enjoy this yummy soup with a side salad or all by itself. With simple ingredients like onions, beef stock (beef broth or beef bouillons will wor
k fine too), bread and cheese, you can surely pull this comforting dish together even in a blizzard.

Lizzy M.'s Carrot Ginger Soup

Extra virgin olive oil
Dash of crushed red pepper
1 medium yellow onion, cho
2-3 celery stalks with tops, chopped
2 cups carrots, largely chopped

Sea salt and freshly ground black pepper
2 garlic cloves, grated or minced
1 tbsp fresh ginger, grated

Dash of smoked paprika
1 cup chicken stock
1 cup milk


1. In a large pot, drizzle extra virgin olive oil liberally into the pot over medium to high heat. Once heated through, add a dash of crushed red pepper, the onions, celery, carrots, sea salt and freshly ground black pepper. Mix well and saute for 10 minutes or until carrots are slightly tender.

2. Grate in 2 cloves of garlic, 1 tbsp of fresh ginger, and a pinch of smoked paprika. If you don't already, keep your fresh ginger in the freezer for ultimate freshness for up to 6 months or more. Incorporate these ingredients well and saute for another 3 minutes.

3. Turn the heat off the veggies and carefully transfer to a food processor. Blend until smooth and return to pot. Turn the heat on medium and add the chicken stock and milk. Use whole milk or cream for a rich soup or use 2% milk or skim for a light version. Stir well and allow the soup to cook covered about 30 minutes.

Serve your Carrot Ginger Soup with toasted pita bread. The warmth and spice of this delicious and healthy soup will help restore your body after hours of the hard work of shoveling snow. I hope you will enjoy these recipes whether you are having Snow Day #2 or if you have no snow at all.


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