Rockpool's Cream of Cauliflower Soup with Parmesan - Gastromony Cauliflower rocks. My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal. Unfortunately, half a head of cauli has been about $4 in the supermarkets and not a great deal cheaper at markets. I’m guessing this vege is pretty susceptible to insect infestation (who hasn’t bought a cauliflower that wasn’t home to those tiny bugs) so an edible crop gets pretty pricey. It was therefore almost a shock for me to walk into Coles last week to find a whole head of cauliflower going for $1.80. I stumbled across this Rockpool recipe for Cream of Cauliflower and Parmesan Soup on the net and it sounded delicious. The recipe has been converted for the Thermomix but the above link will give instructions for stove top. Rockpool’s Cream of Cauliflower Soup with Parmesan Ingredients Instructions
Louise’s Favorite Bone Broth or Vegetable Broth Bone broth is a wonderful way to nourish and heal your digestive tract and energize your body; it provides an easily digestible source of vitamins, minerals, and protein. If you’re vegetarian, you can leave out the bones and meat scraps and create a healing vegetable elixir to sip during the day. You can also include just bones and no vegetables, if you like. This broth can be used to sip, or used in recipes for more flavorful grains, soups, and more! Note: gather your ingredients at your own pace Take a large paper shopping bag; open and place it in one of the freezer drawers. Over the course of the week or several weeks, throw all bones and meat scraps in the bag in your freezer drawer. Add 1 or 2 (3") pieces of seaweed, like wakame or digitata, for extra minerals. Keep adding vegetable scraps, meat scraps, and bones to your bag in the freezer until it’s full and you’re ready to make your broth. Put all of the contents of the bag in your freezer into a stainless-steel stockpot.
Oats Uttapam Vegetarian Recipe | FoodFood | Turban Tadka by Master Chef Sanjeev Kapoor. Method Step 1 Grind oats to a coarse powder and put into a bowl. Add gram flour, yogurt, salt and sufficient water to make a batter of uttappam consistency. Step 2 Heat a non-stick pan. Step 3 To make each uttappam, spread a ladleful of the batter in the pan. Step 4 Transfer onto serving plates and serve hot with chutney of your choice. Vegetable Soup Share on Pinterest It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and couldn’t even finish half of it, not because I wasn’t feeling well but because it just tasted off. Also, I have some exciting news! This soup is completely delicious and it’s easy to make. Enjoy! Share on Pinterest Share on Pinterest Ingredients 2 1/2 Tbsp olive oil 1 1/2 cups chopped yellow onion (1 medium) 2 cups peeled and chopped carrots (about 4) 1 1/4 cups chopped celery (about 3) 4 cloves garlic, minced 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth 2 (14.5 oz) cans diced tomatoes (undrained) 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium) 1/3 cup chopped fresh parsley 2 bay leaves 1/2 tsp dried thyme Salt and freshly ground black pepper 1 1/2 cups chopped frozen or fresh green beans 1 1/4 cups frozen or fresh corn 1 cup frozen or fresh peas Directions Heat olive oil in a large pot over medium heat.
Simple Sesame Noodles I’ll be spending the weekend cooking some new recipes and making such a mess of my kitchen I’ll want to cry and burn down the house and move. I’m really looking forward to it! In the meantime, because it’s Friday, I’m bringing this, one of my all-time favorite recipes, up to the front. It’s cool, easy, and the perfect thing to get us through the remaining days of this inferno some humans are referring to as “Summer”. Sometimes, simple is best. Often, simple is best. Most of the time, simple is best. Sesame noodles fall under that umbrella. This is a very simple recipe for yummy sesame noodles. I love them just the way they are. Start by cooking noodles. Next comes the simple sauce/dressing: 1/4 cup soy sauce. These measurements are all approximations; I almost always go in after the fact and taste, adjust, taste, adjust. I’m a rebel. Chop up 3 to 4 cloves of garlic. Now add 3 tablespoons white sugar to the soy sauce. Sweet and savory. Throw in the garlic. Rice vinegar. Add about 2 tablespoons.
Bread and Onion Soup When I have no vegetables on hand, I make this soup, which requires only onions and leftover bread. Grated Gruyère, one of my mother’s favorite additions to the soup, is a great flavor enhancer. Ingredients 1/4 cup vegetable oil4-5 slices leftover bread, cut into 1/2-inch cubes (2-2 1/2 cups)1 1/2 tablespoons peanut oil2 medium onions, thinly sliced (about 3 cups)5 cups homemade chicken stock or low-salt canned chicken broth1/4 teaspoon salt, or to taste1/2 teaspoon freshly ground black pepper1 cup grated Gruyère or Emmenthaler cheese1 tablespoon minced fresh chives Instructions 1. 2. 3. 4. 5. 6.
Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) If you’ve been following my blog for a while, you probably already know that I love Indian flavors. I’ve shared recipes for classics like Dal Makhani (Indian Butter Lentils) and Lamb Tikka Masala, and I’ve also shared a few dishes remade with Indian twists, like Bloomin’ Indian-Spiced Whole Roasted Cauliflower, Indian-Spiced Roasted Potatoes, and Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous. Today I’m sharing my version of Gobi Manchurian, an Indo-Chinese fusion of battered, fried cauliflower florets in a spicy, sticky sauce that’s commonly eaten in India. I first had it when I was in undergrad school when eating a homemade Indian feast at my friend’s house. Her mom was an amazing cook and although she served many dishes that night, I still remember my first bite of Gobi Manchurian. This dish isn’t something I’ve ever seen on a menu at an Indian (or even a Chinese!) Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) Ingredients Cauliflower: Sauce: Other:
Harvest Black Bean Soup The soup is good fresh from the pot, but even better for a day or 3 or 4 in the fridge. Refrigerates up to 6 days and freezes for 4 months. A soup meant for using up those survivors of the vegetable bin turns them into prime assets when they're browned then cooked with black beans. Believe it or not, pumpkin pie spices are the making of this soup. Who knew dried beans practically light up when simmered with a generous helping of these fresh ground so-called "sweet" spices. Try it; you'll see. Cook to Cook: With each reheat, make it new with flavorings like simmered red wine and orange peel going in one night, a topping of chopped apple and onion the next, and a puree of roasted peppers and dollops of yogurt on another. Ingredients Instructions 1. 2. 3. 4. 5. 6.
City Food – Julia Child Cooks Mutton Korma in Farash Khana | The Delhi Walla The great chef’s life in Delhi. [Text and pictures by Mayank Austen Soofi] Meet the Julia Child of Farash Khana, a dilapidated neighborhood in Old Delhi. My mother, Kaniz Zehra, cooked excellent biryani. ½ kg mutton (chop, foreleg, shank et cetera), washed and cleaned 250 gm curd 200 gm chopped onions 1 ginger root, peeled and chopped 1 whole garlic, peeled 10-15 black cardamom 8 cardamom cloves 1 small piece of cinnamon 8 black pepper seeds 6 pieces of clove 5 tea spoon coriander powder 1 tea spoon cumin seeds A little mace A little nutmeg Red chilly powder to taste Salt to taste ½ tea cup vegetable oil ½ cup freshly plucked coriander leaves Heat the oil in pressure cooker. Julia’s empire Taste of India Meat is cleaned Chop coriander leaves, please Ginger, Garlic Fry onions Wife Annie comes to help Looks promising? Throw in the paste Get ready with the curd Busy, busy Throw in spices Let the meat cook Waiting Korma is done, rice is boiled Mutton Korma is served… … With roti Be Sociable, Share!
The River Cottage’s Vegetable Bouillon (a.k.a. Souper Mix) Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 209 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: There's one surprisingly simple thing you can do tonight (or tomorrow, or Saturday afternoon) that, all winter long, will give you the soup-making power of homemade vegetable broth in—snap! Makes three to four 8-ounce jars (but halves well) This recipe is a Community Pick! More Great Recipes: Stews|Soups|Vegetables|Soup|Fennel 💬 View Comments (50) Share this Recipe Tweet this Recipe
Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe : Aarti Sequeira Directions Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Meanwhile, as the lentils cook, grab a large skillet. Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Add the rice and cook, stirring often (but gently so you don't break the rice!) Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes. Taste the rice for seasoning.
Potato Leek Soup Recipe Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step. You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will be creamier. Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option)*2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1/4 cup chopped fresh parsleySprinkle of Tabasco sauce or other red chili sauceWhite or black pepper to taste *If cooking gluten-free, be sure to use gluten-free broth. Method 1 Clean the leeks. 2 Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. 3 Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. 4 Remove and discard the bay leaf and thyme sprig. Hello!
Candy Corn Popsicles - Delicious and Nutritious! - girl. Inspired. It rained here last week. Just enough to make the air smell yummy and bring a couple cooler mornings. It made me excited for fall, so we ate pumpkin pancakes for dinner and I scoured the grocery store for some little pumpkins to use as décor (with no luck.) Then the relentless heat returned and popsicles continue to win out over pots of soup! I oh-so-selflessly got the girls one of those quick popsicle makers last Easter. The thing is miraculous – you pre-freeze the mold, then pour in your popsicle contents and 5 minutes later, out pop your popsicles. What we have here is plain yogurt mixed with honey or agave (they liked the agave sweetened ones better) on the bottom of the mold, 100% orange juice with a tad of food coloring in the middle, and 100% pineapple juice with a tad of food coloring as the final layer. By popular demand, I am including an affiliate link for the mold below – I ordered mine through Amazon and had it at my door within a couple days.
Garbanzo Bean (Chickpea) Soup Recipe with Garlic, Sumac, Olive Oil, and Lemon (Slow Cooker or Stovetop) | Kalyn's Kitchen® Ever since I rediscovered it when I made Fattoush, I've been loving the flavor of Sumac, the maroon-colored spice you see sprinkled on top of this soup, but if you don't have any Sumac, don't let that stop you from making the soup if you like hummus, falafel, or any of the other tasty things made with garbanzo beans. You can certainly use some smoky paprika (which is how it was served by Gail from The Pink Peppercorn, who posted the Chickpea Soup recipe that inspired me to try this in the crockpot.) I started with dried beans and a bit of skepticism as I added onions, garlic, and chicken stock to the crockpot with cumin and a few bay leaves, but after cooking all day on low, the beans were softened and smelling great. This was my first soup of fall, and although I always hate to see summer end, I really enjoyed the soup. I started with 2 cups of dried chickpeas, but cooking the beans without pre-soaking does make them a little harder to digest. Instructions: Crockpot Recipe: Serve hot.