Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

10 shamelessly appetizing cheese dishes

Cheese can make any dish special and flavorful. We even use it to make some foods more appetizing for our choosy children. They may even want a second helping!


 









French onion soup



INGREDIENTS
1/2 cup of low-fat butter
6 onions (sliced into thin half-moons)
8 or 10 fresh thyme sprigs
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of flour
1 cup of dry white wine
4 cups of beef stock
2 cups of chicken stock
1/2 cup of sliced ciabatta (or any other bread)
3 cups of grated cheese

PREPARATION
1. Melt the butter in a large pan. Add the onion, thyme, salt, and pepper. Cook, stirring, for about 30 minutes until the onion is soft and brown.

2. Add the flour and cook for 1 or 2 minutes more. Pour in the white wine and bring it to a boil, stirring. Add the beef and chicken stocks and simmer the dish for 30 minutes. Season it with salt and pepper.

3. Line a baking sheet with parchment paper and place the cubes of bread on it. Toast them for 3 to 5 minutes until they get crunchy.

4. Take the thyme sprigs out of the soup. Pour the soup into heatproof serving pots. Top them with the toasted bread and sprinkle with the cheese.

5. Place the pots in the oven for 3 to 5 minutes until the cheese melts.

7 super-delicious dinners you can make in less than 20 minutes

We often don’t have time to cook sophisticated dishes, or we are just too tired after work. It would be great to have something light and delicious for dinner, wouldn’t it?

Here are seven good recipes that will help you do just that!

1. Creamy cauliflower soup

INGREDIENTS
1 kg of cauliflower
2 egg yolks
30 g of white cheese (per 1 serving)
70 g of butter
100 g of cream
200 g of milk
salt and pepper

PREPARATION
1. Wash the cauliflower and cut it into florets. Put them in a pot of salted water and cook for 10 minutes.

2. Take the florets out of the pot and drain the water.

3. Melt the butter in the pot, then add two glasses of cold water. Boil it over medium heat for 5 minutes. Then add the florets and milk, and cook everything for 5 to 7 minutes.

4. Adjust the temperature to the lowest setting. Add the egg yolks and cream to the pot. Make a puree with a blender.

5. Before serving, add white cheese, salt, and pepper to each bowl.

2. Pasta with avocado sauce and shrimp

INGREDIENTS
2 ripe avocados
3/4 cup of spinach
1/4 cup of lime juice
2 tablespoons of olive oil
1 clove of garlic
1 teaspoon of salt
1/4 teaspoon of ground black pepper
370 g of whole wheat pasta
1/2 cup of pasta water
400 g of peeled shrimp
2 tablespoons of chopped cilantro

PREPARATION
1. Combine pieces of avocado, spinach, 2 tablespoons of lime juice, 1 tablespoon of olive oil, garlic, 3/4 teaspoon of salt, and black pepper. Mix until you have a smooth sauce.

2. Cook the pasta. Before draining the water, keep 1/2 cup of the water.

3. Heat up 1 tablespoon of olive oil in a skillet. Add the shrimp, spreading them in one layer, then sprinkle them with salt and fry for 2 minutes. Turn the shrimp over to the other side and cook for one more minute to brown them evenly.

4. Turn off the stove. Add the rest of the lime juice and 2 tablespoons of cilantro, and toss everything together.

5. Place the pasta and avocado sauce in a large bowl. If it is too thick, add 2 tablespoons of pasta water to make it lighter.

6. Top the dish with shrimp and enjoy your meal!

3. Salmon with delicately flavored sauce

INGREDIENTS
2 salmon fillets
1 tablespoon of whole grain mustard
1 tablespoon of Dijon mustard
1 teaspoon of maple syrup
1 teaspoon of purified olive oil
Salt and pepper to taste

PREPARATION
1. Let the salmon come to room temperature.

2. Preheat the oven to 200°С.

3. Line a sheet pan with parchment paper and grease it with oil.

4. Drain the salmon on paper towels and sprinkle with salt and pepper. Then place it skin-down on the sheet.

5. Mix together the mustard, olive oil, and syrup.

6. Coat the salmon with the sauce.

7. Bake the fillets for 10 minutes.

4. Brussels sprouts with honey

INGREDIENTS
10 Brussels sprouts
1 1/2 teaspoons of butter
1 1/2 teaspoons of honey
1/2 teaspoon of mustard
Salt and pepper
A pinch of dried dill

PREPARATION
1. Put the Brussels sprouts in a pot of slightly salted water.

2. Cook them over medium heat for 8 to 10 minutes until they get soft.

3. Mix together the butter, honey, mustard, salt, pepper, and dill.

4. Before serving, pour on the sauce. Bon appetite!

5. Tomato and avocado salad

INGREDIENTS
3 fresh tomatoes
1/2 avocado
1/2 onion
2 tablespoons of lemon juice
2 or 3 tablespoons of seed oil
Salt, pepper, and salad greens

PREPARATION
1. Slice the avocado, or cut it into small cubes. Sprinkle them well with lemon juice and toss. Add the avocado seed to keep the slices from getting brown.

2. Cut the onion into half-moons and put them in boiling water for 2 to 3 minutes. Then drain the water, and let the onion get cool.

3. Slice the tomatoes.

4. Combine the vegetables in a large bowl. Dress the salad with oil, then add salt and pepper to taste. Toss everything and garnish with greens. Do not forget to take the avocado seed out before serving.

6. Potato patties

INGREDIENTS
3 tablespoons of seed oil
450 g of potatoes
Salt and pepper

PREPARATION
1. Peel the potatoes and grate them with a large-hole grater.

2. Drain small portions of grated potato using a cheesecloth.

3. Heat up the oil in a skillet.

4. When it gets hot, spread the potato evenly to make 1 cm-high patties. Sprinkle them with salt and pepper.

5. Fry the patties for 5 to 7 minutes, then turn them over to the other side and fry for the same time.

7. Egg-battered fried zucchini

INGREDIENTS
2 medium-sized zucchini
1/2 cup of flour
2 egg
2 tablespoons of salt
1 or 2 tablespoons of olive oil

PREPARATION
1. Slice the zucchini into 0.5 or 1 cm slices.

2. Wash the eggs and crack them into a bowl. Place flour into another bowl. Add a tablespoon of salt into each one and mix thoroughly.

3. Heat up a pan with oil at medium temperature.

4. Drop each slice of zucchini into the flour first, then into the egg batter, and then place it in the pan.

5. Fry each side of the slices for 3 to 4 minutes until they get golden.

A quick and easy cheese soup

Cheese soup is a fast, warming, and nourishing dish.

INGREDIENTS
2 chicken legs
100 g of processed cheese
4 potatoes
1 carrot
1 onion
50 g of white bread croutons
50 ml of seed oil
salt, pepper, or any herbs and spices to taste

PREPARATION
1. Put the chicken legs into a pot, and then add 2 1/2 liters of water to make the chicken broth.

2. Take the chicken out of the broth, and chop up the meat.

3. Cut the potatoes into cubes, and cook them in the broth until they are done.

4. Chop the onion, grate the carrot with a large grater, and fry them until they are golden.

5. Cut the processed cheese into small cubes.

6. Add the cheese, chicken meat, carrot, and onion into the broth. Sprinkle it with salt, pepper, or any herbs and spices you like. Simmer the soup until the cheese melts.

7. Serve the soup garnished with croutons and greens.

Loaded Broccoli Potato Cheddar Soup

There’s nothing heartier than a great traditional potato soup. Whether you’re looking to warm up on a cooler day or simply fill up on a hungrier one, it’s got you covered. So how could we possibly make it better? By loading it up with broccoli, carrots, and garlic, and adding a delicious cheese sauce for a hit of cheddar that makes the whole soup divine. Even better, it’s absolutely easy to make, and your whole family is sure to enjoy it. Check it out!

Loaded Broccoli Potato Cheddar Soup

Prep Time: 15 minutes
Total Time: 40 minutes

INGREDIENTS
– 5 tablespoons butter, divided
– 1 small onion, small dice
– 4 medium carrots, small dice
– 4 cloves garlic, minced
– 4 medium potatoes, small dice
– 1 quart chicken broth
– 2 small broccoli heads, small dice
– ⅓ cup flour
– 3-½ cups whole milk
– 1-½ teaspoons kosher salt
– ½ teaspoon black pepper
– 4 cups cheddar cheese
– ¾ teaspoon tabasco sauce
– 6 slices bacon, precooked and chopped

DIRECTIONS
1. In a large pot over medium-high heat, melt 1 tablespoon of butter. Add the onions
and sauté until translucent.

2. Add the carrots and continue to cook for 3 to 4 minutes.

3. Add the garlic and cook until fragrant.

4. Add the potatoes and chicken broth, and bring to a boil. Reduce heat and simmer for about 10
minutes.

5. Add the broccoli and simmer for another 10 minutes, or until tender.

6. While the soup is simmering, melt the remaining ¼ cup of butter in a large
sauce pan. Whisk in the flour and cook until golden brown, about 1 minute.

7. Whisk in the milk and continue to stir until the sauce thickens.

8. Add the cheese and stir until melted. Season with salt, pepper and the tabasco sauce.

9. Pour the cheese sauce into the pot with the vegetables and broth. Stir until well-combined. Season to taste. Garnish with the chopped bacon and enjoy!

Tip
If you want a thinner soup, add additional milk in the last step to adjust the consistency.

Stockpiling Your Scraps: What to Save & Freeze for Stocks


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Stockpiling Your Scraps: What to Save & Freeze for Stocks:
When it's time to make a batch of stock, I don't head to the grocery store. I just open the freezer. Inside I keep freezer bags full of scraps that by themselves are inedible, but when simmered slowly for hours, transform into the magical elixir that is from-scratch stock. So what should you


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