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Homemade Mushroom Soup

Homemade Mushroom Soup
The essence of the Christmas season should be about spending time, not money. Spending time away from work, with family and friends and a glass of eggnog. Spending time in the kitchen, slowing down, learning new dishes and relearning others, cooking from scratch for your loved ones to enjoy. Spending time smiling, laughing, remembering the joy this season brings each year. And the season of spending time warming up with warm drinks and warm soups. One of my favorite warming dishes – Homemade Mushroom Soup. Fresh, firm and plump mushrooms – swiss brown, white button, shiitake, portobello or a mix of them all – soaked in milk and cream, spiced with aromatic thyme and bay leaf, and a dash of freshly ground pepper and a pinch of Christmas nutmeg. You’ll never look at another can of mushroom soup again. Homemade Mushroom Soup by Season with Spice Serves 2 as appetizer Method: 1. Looking for more delicious soups? Related:  Vegetables & Sides

Crash Hot Potatoes Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. That’s it!

Oven Roasted Potatoes When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. But oddly enough, I’ve never actually roasted them in the oven. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. Don’t get me wrong, there was nothing wrong with the flavor, just a personal preference as far as how potato-coated my hands were when I was done. Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like:

Mushroom Pasta Sauce Its supposed to be fall now! If you are in New York like me, you know that we still have around 80F, humid and summer. But even if its still summer here, I'm starting slowly to crave fall flavors. This is a great "going into fall" dish. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft. Cook up enough pasta for 4 people, remember to ad salt to the water.Boil until al dente. Photos by Alexandra Grablewski Breaded Mushrooms published by Tattoo3658we on May 12, 2010 Delicious Mushrooms rolled in a cheesy breadcrumb mixture and then baked to a golden brown makes a great appetizer to start that tasty meal. This is a really easy breaded mushroom recipe to make in only 20 minutes. Breaded mushrooms have a delicious taste and they are really simple to make. The best way, I think to make this breaded mushroom recipe is to choose a mushroom You like and go from there. Ingredients 8oz mushrooms (stalks removed) 3 tablespoons Parmesan cheese (freshly grated) 4 tablespoons white breadcrumbs (dried) pinch of garlic salt pinch of ground black pepper 1 tablespoon flat leaf parsley (freshly chopped) Preparation Start by preheating the oven to 475°F. Then add the garlic salt and black pepper. Powered by

Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Garlic Mushroom Bruschetta I love quick and tasty snacks like this which are easy to throw together and are packed full of flavour. Garlic is one of my favourite ingredients, and the fact that it has so many healthy properties, is one of the biggest reasons I justify the amount I use when I cook! Getting some decent quality bread makes all the difference for a bruschetta, you want something that has a nice crisp crust and a soft but chewy inside! Serves 2 200g of mushrooms, thinly sliced 2 garlic cloves, roughly chopped 1 tablespoon of olive oil 2 small ciabatta loaves, sliced in half A generous pinch of sea salt and ground black pepper Heat a frying pan over a high heat and add a little olive oil. Add the garlic and fry for 30 seconds, then throw in the sliced mushrooms. Fry the mushrooms until they are soft. While the mushrooms are cooking, drizzle the ciabatta with a little extra olive oil and toast under a hot grill or on a griddle pan, until golden. Devour!

Over Ripe Avocados? Don't throw them out! Last week there was a great deal at my local grocery for avocados ($1 each!), so I bought a bunch of them! A few were ripe so those were used in my mango salsa a few nights ago. When you are ready to use them thaw in the ice box overnight. Enjoy! ***UPDATE: July 10, 2012*** I just used this bag of avocados last week. Google will not allow me to post a comment or reply to any of them left unanswered! Roasted Mushroom Medley Roasted Mushroom Medley Roasting any vegetable caramelizes them which brings out the full flavor. I like to mix a combination of mushrooms together, such as portabella, shitake and oyster mushrooms. You can mix your own favorites, or simply just use one. Buon Appetito! Roasted Mushroom Medley Yield: Serves 4 - 6Prep Time: 15 minsCook Time: 40 mins Roasting mushrooms brings out their natural earthiness, enhancing their flavor.

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