Chicken Broccoli Lasagna

Ingredients:

• 1 lb. broccoli
  
• 1 lb. chicken breasts
  
• 1 onion
  
• 1 garlic
  
• olive oil for frying
  
• 2 cups thick tomato sauce
  
• fresh basil, minced
  
• fresh oregano, minced
  
• 9 lasagna noodles
  
• 300 grams chevre
  
• 300 grams mozzarella, grated or thinly sliced
  
• freshly grated parmesan

Directions:

Precook lasagna noodles.
Cut broccoli into small florets and steam until nearly tender.
Peel and mince onion and garlic.
Stir fry onion and garlic in olive oil until soft.
Dice chicken and add to onion and garlic.
Fry until chicken is lightly browned.
Stir minced herbs into tomato sauce.
Spread 1/3 of tomato mixture over bottom of large lasagna pan.
Cover with a layer of noodles.
Spread 1/3 of tomato mixture over the noodles.
Add half the chicken mixture, half the broccoli and half the chevre.
Follow with another layer of noodles topped with the remaining sauce, chicken, broccoli and chevre.
Cover with the third layer of noodles.
Arrange mozzarella over top of the lasagna.
Bake at 350°F for 30-35 minutes until mozzarella is golden brown.
Slice and serve, sprinkling freshly grated parmesan over individual portions.

Sandra Waugh's French Onion Soup

I first sampled this authentic French Canadian recipe (taught to me by an anglophone from Quebec) as a teenager. I had been out tobogganing with two of the Waugh children and about 15 other youths and the Waugh family had us all back to their home afterwards where Mrs. Waugh had cooked up a huge vat of this soup. It was delicious!

Mrs. Waugh graciously shared her recipe with me, and it has been in high demand at my dinner parties ever since.



Ingredients:

• 3 huge Spanish-type onions
  
• 1/4 cup butter
  
• 1.8 litres beef broth
  
• 1 garlic
  
• 1 bunch spring onions
  
• 2 tablespoons corn starch
  
• 2 tablespoons granulated sugar
  
• freshly ground black pepper
  
• 1/2 cup dry wine
  
• freshly baked bread
  
• freshly grated mozzarella cheese
  
• freshly grated Swiss cheese

Directions:

Slice Spanish onions thinly.


Sauté onions in butter until onions turn soft and translucent.


Peel papery skins from garlic and slice cloves thinly.


Wash and slice spring onions.


Combine sautéed onions, garlic, spring onions, beef broth, corn starch, sugar and black pepper in a large, heavy-bottomed pan and heat to boiling, stirring frequently to combine flavours and keep the onions from burning on the bottom of your pot.

Reduce heat and simmer, uncovered, for one hour or more.
Add wine during last half hour of cooking.

To serve:

Place thick slices of fresh bread in the bottom of oven-proof bowls.
Pour soup over bread to fill bowls.
Top with grated cheeses.
Grill under the broiler for a few minutes to brown cheese.
Serve immediately (on a trivet or other heat proof mat!)

Bruschetta à la Dragon

Garlic bread with the works!



Ingredients:

• 1 whole grain baguette
  
• garlic butter
  
• thick & spicy tomato sauce
  
• 1 large tomato
  
• 1 yellow onion
  
• fresh basil leaves
  
• cheddar cheese
  
• mozzarella cheese

Directions:

Slice baguette open and place cut sides up on a baking sheet.
Spread cut surfaces with garlic butter.


Spread thin layer of tomato sauce on top of butter.


Dice tomato and onion.
Tear basil leaves into small pieces.
Distribute tomato, onion and basil on top of tomato sauce.


Grate cheeses.
Top baguettes with grated cheese.


Place baguettes under the grill and toast until cheese is melted and starts to brown.

Serve immediately.