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Garden Vegetable Soup Recipe : Alton Brown

Garden Vegetable Soup Recipe : Alton Brown
Related:  Vegetarian EntreesSoupculinary

A Radish and Herb Salad That’s on the Cutting Edge Advertisement Error Continue reading the main story Video A lettuce leaf is gossamer, floppy and delicate. Suddenly, it transforms from a bulky root into ethereal shavings. The same mandoline strategy can be applied to nearly any hardy root, stalk or vegetable that you could happily eat raw: fennel, celery, carrot, beet, turnip, kohlrabi, butternut squash, brussels sprouts. Here, I’ve applied it to a mix of radishes, fennel and celery tossed with a heap of deep green parsley leaves and a bracing lemon dressing. If you don’t have a mandoline, making this salad is as good an excuse as any for buying one. Photo Continue reading the main story But use it carefully. If you can find watermelon radishes, with their fuchsia-hued cores, slice them here for the prettiest salad. Finally, for a salty tang, I sprinkled capers over the top.

Vegetable Soup [Bigoven] To create your Favorites list, Grocery List and more, BigOven needs to know who you are. BigOven will synchronize all your recipes and your grocery list with your mobile device anywhere you go. It's free to get started. Join us and get cooking! 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.

Omurice Recipe If you're like me and secretly enjoy covering your scrambled eggs in ketchup, then you'll love omurice(オムライス). "Omu" is an abbreviation for "omuretsu" (omelette pronounced with a Japanese accent) and "rice" (pronounced raisu) refers to the sweet and savory chicken rice it's filled with. It's unclear where the dish originated, but in Japan omurice is considered yōshoku(western food) and it was probably created around the turn of the last century when western style cafes became popular. In older preparations it's made exactly like an omelette in that the chicken rice was wrapped in a thin sheet of egg. However, in more recent years, most places ditch the thin papery egg for a luscious blanket of soft scrambled eggs on top. There are even some restaurants that specialize exclusively in omurice. The rice is seasoned mainly with ketchup, which makes it the perfect sweet and tangy contrast to the creamy egg on top. If ketchup with rice isn't your cup of tea, don't worry. Ingredients 260 grams

Quick Vegetable Leek Soup with Dumplings After a brief warm spell of mid 40’s here (trust me, that’s a heat wave here in the winter), the weather has once again turned bitterly cold and we are bundled up in thick socks and cozy blankets with the teakettle working overtime. I have a stack of books that I’ve been meaning to get to, but as the day comes to a close and I can finally pick one up and start to read, I find myself nodding off and before you know it, the thud of the book hitting the floor wakes me up again. It’s no wonder that I usually choose magazines, they are much quieter upon impact. I also have a box full of wood projects to work on. John and I have been scouring the antique stores and 2nd hand shops for wooden items that we transform into primitive items for the house. Moose Update: For those interested....he seems to be getting a little better each day. Ok back to soup. The bread you see is Super Quick Whole Wheat and Molasses Bread. In a Dutch oven sauté the leeks in the oil until tender.

Peanut-Ginger Curry Chickpeas over Fluffy Brown Rice Back from a busy long weekend at SXSW in Austin, hosting the official vegan meetup, I was craving comfort food! And before I post my SXSW wrap-up post, expect that later this week, I was just dying to post a recipe. So I pushed my giant pile of papers off my desk, they crashed onto the floor as I tossed my head back and laughed sinisterly, while concurrently ripping up my long to-do list as I strolled over to my kitchen and clicked on the stove. Ok, ok so I didn't really do that, I did hop in the kitchen, but the desk-side destruction part was all in my quite active imagination. But cooking on a Monday afternoon just feels so good, it had to happen. I hope YOU can hop in your kitchen tonight or sometime this week and inhale the lively aromas from this recipe and feel the same sense of "Ahhhhhhhh, home-cooked food, yes. This Peanut-Ginger Curry Chickpeas over Fluffy Brown Rice is so incredibly yummy, I seriously cannot wait to eat more of it for dinner tonight! Ingredients Instructions

WL Cabbage Soup [Diva ver.] I’m going to Disneyland next week and decided that I didn’t want to take my muffin top with me, especially since I have this cute form fitting top that I want to wear so bad WITHOUT SPANKS!! When I need to lose my gut or 10 pounds quickly I turn to 3 diets that never lets me down; my smoothie diet, The 17 Day Diet (review coming soon) and my newest love, the 7-day diet!! I know some people HATE these kinda diets but I love them! OK so let’s talk about the 7-day diet!! I NEVER thought I’d like this soup, but it’s so good! On the 7-day diet you follow a certain eating plan everyday. Now about this weight loss Cabbage Soup (Wonder Soup), the website ( says you should boil the vegetables in water, uh…no ma’am!! So here is a brief overview of the diet plan. Day 1- Eat nothing but fruit today (except for bananas) and as much of the diet cabbage soup as you’d like. Day 2- Eat nothing but vegetables (except corn or other starchy veggies). 7-Day Diet Weight Loss Soup (Wonder Soup)

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. Finally I’ve gotten around to trying it homemade and I will never want another can again, it’s 100 times better homemade. 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 Directions Heat olive oil in a large pot over medium heat. Share on Pinterest Share on Pinterest

Oyakodon Recipe Oyako donburi (親子丼), which literally means “parent child bowl” is a popular chicken and egg rice bowl in Japan. It’s a simple one bowl meal with flavorful chunks of chicken wrapped in a custardy blanket of eggs, all seasoned with a mild dashi broth that tickles down onto the steamy bed of rice below. At yakitori (grilled chicken) restaurants, the chicken is often skewered and grilled first. This allows the excess fat to render out the chicken while infusing a great charcoal grilled flavor into the oyakodon. Most home preparations however have you pan fry the chicken. It’s important to leave the skin-on because it keeps the chicken moist and adds flavor, but I’m not a huge fan of the fatty rubbery texture of the skin that gets left. The trick is to put the chicken into a cold, dry pan, skin side down with a weight on top. I used a Japanese-style chicken thigh, which is basically the entire chicken leg (thigh and drumstick) deboned in one piece. Equipment you'll need: Rate this recipe!

Vegetable Leek Soup | Yes, I want cake. I love leeks. I don’t know why I don’t eat them more often – probably because I don’t know what to do with them except make soup. When I was a kid, I used to eat this potato leek soup that came in a paper cup. You just poured hot water in, stirred it up, covered it for a few minutes and then you had soup! Delicious, potato leek soup in four minutes. This soup takes a little longer, and has potatoes and leeks – but I’m not sure you can call it potato leek, per say. However, Potato Carrot Spinach Leek Corn Soup doesn’t really roll off the tongue very well. So, I’m just going to tell you about it. Because I’m keeping leek in the title. Vegetable Leek Soup adapted from Alton Brown 4 tablespoons olive oil 3 chopped leeks 3 cloves minced garlic salt & pepper 2 medium carrots, diced 2 red potatoes, diced 4 c spinach 2 quarts vegetable broth (8 cups) 2 cans diced tomatoes 1 cup frozen corn 1/4 cup packed, chopped fresh parsley leaves 1 to 2 teaspoons freshly squeezed lemon juice Directions