I’ve got exciting news to share with you today! For a couple of years now, my sister-in-law has been putting together the most amazing organic spice blends as well as a full selection of herbs and spices. I have been the grateful recipient of “one of each” which I have tested, used in recipes and even written a cookbook for. May we have a drum roll please?
Announcing the launch of Sangre de Cristo Spice Company! You can now visit the website and place your orders! Take a look here: http://sdcspice.com The Sangre de Cristo mountains inspired the name of the company, which is located in Crestone, Colorado just at the northern tip of the range that travels south through New Mexico.
Honestly, dear readers, these are some of the finest products I have ever used and I wouldn’t just say that because it’s family. I’m pretty good at calling it like it is and would not steer you wrong!
All 0f the products you’ll find are fair trade, organically grown and freshly dried herbs, spices and signature blends you’ll grow to love!
Ordering is easy and if you “click” on “Cookbook”, you’ll be taken to the page where you can order “Spice Up Your Life” in eBook form. This cookbook, written specifically to share many, many ways to use the Sangre de Cristo line of products, is full of great recipes you’ll enjoy trying!
I just dreamed up another one last night for dinner! So quick and easy….my family loved it and I think you will too! Pair this with a crisp green salad and a nice glass of burgundy for a delicious cool weather supper!
French Onion Soup –
Serves six
2 red onion, peeled, quartered and sliced thin
3 sweet Vidalia onions, peeled, quartered and sliced thin
3 shallots, peeled and thinly sliced
1 bunch leeks, cleaned and sliced thin (I do not use the green ends)
1 tablespoon extra virgin olive oil
2 large boxes beef stock (I use the Harris Teeter brand)
1 teaspoon raw sugar
1 teaspoon Sangre de Cristo Herbes de Provence
1 teaspoon Sangre de Cristo French Gray Sea Salt
1/2 teaspoon Sangre de Cristo whole black peppercorns ground
1 cup dry red wine
1 French baguette, thinly sliced on the diagonal
2 cups shredded swiss and gruyere cheese mixed (I bought the pre-shredded bag with this combination at Harris Teeter)
Heat the olive oil in a dutch oven over medium heat. Add the onions, shallots and leeks and cook over medium heat until they are transparent. Sprinkle with the sugar, herbs, salt and pepper and continue cooking over low heat for five minutes. Add the red wine and beef stock, cover and simmer for one half hour. Preheat your oven to 400 degrees while the soup simmers. Fill six deep soup bowls, or better yet, French onion soup crocks, with soup. Top with two slices of French bread and cover with shredded cheese. Place the bowls, on a heavy cookie sheet, in the preheated oven and bake for ten minutes. That’s it….easy, easy. I know you’re thinking…boxed beef stock??? On a busy week night….YES! This is such a delicious supper and ready in next to no time. Mr. T kept me company in the kitchen, opened a bottle of red wine and we caught up with day’s events. I call that a perfect evening!
