Tag Archives: food

Cream of Mushroom Soup With Chicken Broth In 15 Minutes

Cream of Mushroom SoupCream of Mushroom Soup

An easy Cream of Mushroom Soup recipe that will make mushroom-lovers happy, especially the ones doing the cooking since it only takes 15 minutes to make. To have this soup ready in under 15 minutes, first read through the recipe. As you read gather together all of the ingredients and all of the tools, pots, pans, etc. that you will need so that everything is at your fingertips. There is no need to prep any of the ingredients though. All prep is part of the instructions and is counted in the 15 minute time.

Serves: 4-6
Ingredients

  • 3 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 medium onion
  • 3.5 oz. shiitake mushrooms
  • 16 oz. sliced cremini (baby bella) mushrooms (buy them already sliced)
  • 6 cups low or no-sodium vegetable or chicken broth, divided
  • 1 tsp. salt
  • ½ tsp. coarse black pepper
  • 2 cloves garlic
  • 5 Tbsp. flour
  • 1 (12 oz.) can evaporated milk
  • ¼ tsp. Worcestershire sauce

Instructions

  1. Put a large skillet over medium heat and add the butter and olive oil. Chop the onion and add it to the pot. Stir. De-stem the shiitake mushrooms. Discard stems and slice the caps. Put slices and the cremini mushrooms into the skillet. Increase heat to high. Stir occasionally until wilted and browned in places.
  2. Meanwhile, pour 5 cups of the broth into a large pot or Dutch oven. Put it on high heat. Add the salt and pepper. Cover.
  3. Mince the garlic cloves. Measure the flour and remaining 1 cup of broth into a mason jar. Put on the lid tightly and shake it really really well. Add the minced garlic to the mushrooms and stir. Remove the skillet from the heat. Add the flour mixture and stir well.
  4. Once the broth has reached a simmer remove it from the heat. Stir in the evaporated milk and then the mushroom and flour mixture. Return to heat just until it reaches a simmer. Remove from heat. Stir in the Worcestershire sauce. Pulse with an immersion blender* until most of the mushrooms are in small pieces (I like to leave some big pieces though). Serve.

Cream of Mushroom Soup

Notes
*If you don’t have an immersion blender, transfer about ¾ of the mushrooms along with about half of the broth (or however much fits) into a blender or food processor. Blend until mushrooms are in small pieces. Return it to the soup pot and stir.

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Cinnamon Glazed Parsnips with Chicken Stock

Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen

Cinnamon Glazed Parsnips with Chicken Stock

Glazed parsnips celebrates the cold weather root vegetables in the best way! It is such a sweet and fantastic side dish.
Servings     4

Prep Time 5minutes
Cook Time 20minutes
Ingredients

  • 6 whole parsnips
  • 1 1/2 cups chicken or veggie stock
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 pinch salt

Instructions

  1. Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
  2. Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
  3. Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!
Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen

Lemon Zest Salted Green Beans with Lemon Juice and Butter

Photo Credit: lovelaughcook
Photo Credit: lovelaughcook

Lemon Zest Salted Green Beans with Lemon Juice and Butter

An easy steamed green bean side dish with lemon zest, butter and freshly squeezed lemon juice.
Ingredients

  • 4 cups steamed green beans
  • 2 tsp butter
  • ¼ tsp salt
  • ½ tsp lemon juice
  • Zest of ¼ lemon

Instructions

  1. In a small bowl, gently mix together (with your hands or a wooden spoon) still warm green beans and butter until butter is melted and coats the green beans.
  2. Sprinkle salt and lemon juice on beans and gently mix again.
  3. Place beans on a serving dish.
  4. With the smallest section of a cheese grater, grate about a ¼ of the peel of a (clean) lemon to sprinkle with lemon zest.
Photo Credit: lovelaughcook
Photo Credit: lovelaughcook

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

Photo Credit: adashofginger
Photo Credit: adashofginger

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

The salty halloumi and sweet nutty butternut squash pair perfectly to make this dish into a well rounded meal
Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing!

Yield: 4 servings

Warm Halloumi Butternut Squash Salad

Ingredients

For the roasted veg

  • 1 butternut squash, peeled & cubed
  • 150g asparagus
  • 1 sweet pepper
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs

For the salad

  • 50g spinach
  • 100g baby kale
  • 100g rocket
  • 25g pine nuts, lightly toasted
  • 250g halloumi cheese

For the dressing

  • 2 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
  2. Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
  3. In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
  4. Mix the olive oil and balsamic vinegar together and drizzle over the salad.
Photo Credit: adashofginger
Photo Credit: adashofginger

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

A cool-weather salad filled with bright, bold flavors and colors.

Ingredients

  • 1 medium or 2 small Delicata squash, cut in half, seeded and sliced into 1/2-inch-thick rings
  • 2 small Fuyu persimmons, cut into thin wedges
  • 4 Tablespoons/ 60ml extra-virgin olive oil, divided use
  • 2 Tablespoons/30ml Apple cider vinegar
  • 1 Tablespoon/15ml Pomegranate molasses
  • 1 teaspoon Dijon mustard
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 oz baby kale leaves or about 1/2 a bunch Lacinato kale, stems removed and leaves torn into pieces
  • 2 oz. mixed baby greens, such as chard, spinach and romaine
  • 1/4 cup fresh pomegranate seeds
  • ¼ cup/ 28g toasted almonds, coarsely chopped

Instructions

  1. Preheat oven to 400°F.
  2. In a bowl, toss the squash with 1 Tablespoon of the olive oil and a pinch of salt and pepper. Place on a baking sheet and roast until tender (about 30 minutes).
  3. Meanwhile in a large bowl, whisk together the vinegar, mustard, pomegranate molasses and remaining olive oil and season with a pinch of salt and pepper.
  4. When the squash is ready remove the baking sheet from the oven and set it on a wire rack to cool.
  5. Toss the kale and baby greens with the vinaigrette. Top with the squash, persimmon slices, pomegranate seeds and toasted almonds serve immediately.
Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Notes

Gluten-Free, Grain-Free, Vegan, Vegetarian, Paleo

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine - Photo Credit: bloggingoverthyme
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine – Photo Credit: bloggingoverthyme

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine

Made with fresh healthy butternut squash, arugula and roasted garlic with tasty goat cheese laid out on a freshly toasted dense bread.
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

Ingredients:

  • one whole head of garlic
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and chopped into 1/2 -inch dice (see instruction below)
  • salt
  • pepper
  • 4 ounces soft goat cheese, room temperature
  • 1.5 ounces fresh baby arugula
  • 1 teaspoon balsamic vinegar
  • 4 large thin slices of grainy, dense bread (or a good quality french boule), toasted
  • Maldon or fleur del sel salt, for finishing

Directions:

  1. Roast Garlic:  Preheat the oven to 425 degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.
  2. Roast Squash: Meanwhile, chop the butternut squash into a 1/2″ dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2″ thick large slices. Chop each slice into 1/2″ matchsticks, line the matchsticks up, and proceed to chop them into a 1/2″ dice.
  3. Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized. Remove from the oven and allow to cool until lukewarm or cold.
  4. Using a small food processor, combine the goat cheese with the roasted garlic cloves. Pulse until well combined (if you do not have a food processor, you can finely chop and mash the garlic cloves with a fork, and just mix in a bowl). Season mixture with salt and pepper.
  5. In a small bowl, toss the argula with the balsamic vinegar until just lightly coated. Toast the bread slices in a toaster (or broiler, watching carefully). Allow the toasted bread to cool completely (otherwise the goat cheese will melt). Spread a thick layer of goat cheese onto each slice of bread. Top with a handful of arugula, and then a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or fleur de sel salt. Serve immediately.
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine - Photo Credit: bloggingoverthyme
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine – Photo Credit: bloggingoverthyme

Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese

Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese - Photo Credit: lifesambrosia
Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese – Photo Credit: lifesambrosia

Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese

A very satisfying Roasted Garlic Bread smothered with a Smoked Black Pepper Cheddar Cheese and baked to perfection!
Serves 4
Prep time: 15 min
Cook time: 1 hr

Ingredients:

  • 1 head garlic
  • 1 teaspoon olive oil
  • salt
  • 4 ounces cream cheese, softened
  • 1 cup shredded Tillamook Smoked Black Pepper White Cheddar Cheese
  • 1 tablespoon mayonnaise
  • 1/2 loaf of french bread (1 loaf cut in 1/2 lengthwise)
  • chopped fresh parsley for garnish

Instructions:

  1. Preheat oven to 400 degrees.
  2. Cut the top 1/4 inch off the garlic, place garlic on a piece of aluminum foil. Drizzle with olive oil, sprinkle lightly with salt, wrap in aluminum foil and cook for 40 – 45 minutes or until cloves are browned and soft. Remove from oven and allow to cool slightly before using a fork to remove each clove.
  3. Combine roasted garlic, cream cheese, cheddar cheese and mayonnaise together in a bowl.
  4. Spread mixture over the bread. Bake in preheated oven for 15 – 20 minutes or until cheese is melted and bubbly. Garnish with chopped fresh parsley.
Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese - Photo Credit: lifesambrosia
Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese – Photo Credit: lifesambrosia