I'll share my recipe, if you'll share yours, April 2, 2011

13 years ago

Creamy Broccoli Soup

Prep time : 15 min

Cooking time : 35 min

(Serves 4)

Ingredients:

1 tbs olive oil

1 garlic clove, chopped

1 onion, chopped

450 g broccoli florets

1 potato, chopped

600 ml chicken stock

1 bay leaf

Salt, pepper to taste

Cream to serve

Method:

In a medium size pan heat up oil, add onion and garlic and sautÃÂ© for 2-3 minutes. Add broccoli florets, potato and continue to sautÃÂ© foe another 2 minutes.

Pour in chicken stock, add bay leaf. Bring it to a boil then reduce heat and simmer for 20-25 minutes or until broccoli is tender.

Remove bay leaf, season if required. Transfer to a blender and blend until smooth then return to the pan.

Gently heat the soup then divide among 4 bowls. Serve with cream.

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Comments (3)

alisande
13 years ago
I made Chicken Marsala last night, using this recipe.

I cut way back on the butter and oil (and used Olivio instead of butter), and sprinkled on a little garlic powder halfway through. (I meant to use fresh garlic earlier, but forgot.) And I didn't measure the salt, pepper, or oregano.

I was tempted to saute the mushrooms instead of just adding them to the pan and pouring on the wines, but I took the lazy route and followed the recipe. It was really delicious!
patti43
13 years ago
Yum, we love chicken Marsala. I've never had it with oregano, but I'll try your recipe next time.

Have you ever made your own seasoning mixes? I haven't very often, but I think I'll mix up some of this. I think I'd freeze it, though.

TACO SEASONING (Foodgawker)

8 tbsp chili powder
6 tbsp + 2 tsp paprika
6 tbsp cumin
4 tbsp onion powder
1 tbsp garlic powder
1/4 tsp cayenne
2 tbsp flour
2 tsp salt
2 tsp black pepper
Crushed red pepper, to taste

Mix all the spices together and store in an airtight container Use 3 heaping tbsp along with 3/4-1 cup of water per 1 pound of ground meat or about 2 Ã¯Â¿Â½ 2 1/2 cups of a vegetarian alternative. You can also adjust the salt to taste if you prefer, although IÃ¯Â¿Â½m pretty sure the recipe as is, is already less than a regular package of seasoning you buy from the store. Be aware that you may need to add more spice to flavor your food.
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I posted this last week and you asked me to let you know how we liked it. Well, the flavors are wonderful. But the cooking time was off and it took much longer. It would have been better cooked per my notes because it was soupy affter the alloted. I'm posting again with my notes. I'll make it again, but it's not something I'd cook every week. (I liked the quinoa much better this time.) :) CURRIED CHICKEN QUINOA WITH PEA 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.* Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 14 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions. * Needs more time--I think I'll add 1/2 the broth when I add the tomatoes and seasonings and cook 10-15 minutes before adding the rest of the broth and the quinoa. After adding the quinoa and then cook 14 minutes or until it isn't soupy anymore. Great flavor. I left out the nutmeg--already had enough flavors.
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Happy April, everybody! Spring will be in full swing soon and that's good news for all of us. I think I'll make this Sunday, since I have everything except the asparagus. TARRAGON SEAFOOD SALAD Water 2 tablespoons curry powder 8 ounces uncooked penne (tubular pasta) 3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well) 4 ounces smoked salmon, diced 1 1/2 cups lightly steamed, coarsely chopped asparagus 1 tablespoon chopped fresh tarragon (or 1 teaspoon dry) 1 teaspoon fresh-squeezed lemon juice 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 3 tablespoons olive oil Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving. Yield: 8 cups Serving size: 1 cup Per Serving: Calories: 219 Carbohydrate: 23 g Protein: 16 g Fat: 7 g Saturated fat: 1 g Sodium: 450 mg Fiber: 2 g
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Jasdip
13 years ago
Banana Cream Pie (Real Simple magazine)

1 refrigerated piecrust (such as Pillsbury)
2 to 3 ripe bananas, sliced into 1/4-inch rounds
2 cups Vanilla Pudding
1 cup heavy (or whipping) cream, whipped to a soft peak
chocolate shavings for garnish

Place the piecrust dough in a 9-inch pie plate. Line the pie plate with the dough, then prick the dough several times with a fork. Refrigerate for 10 minutes.

Line the dough with foil, tightly fitting it into the edge and up the side. Fill with pie weights or uncooked rice and bake 15 minutes at 400 F. Remove the foil and pie weights and bake an additional 10 minutes or until golden. Let stand until cool.

Line the bottom of the pie shell with the bananas. Spoon the pudding over the bananas and smooth to cover. Spread a layer of the whipped cream on top, and garnish with the chocolate shavings.

Serve immediately or keep in the refrigerator until needed, for a maximum of 2 hours.

I'll share my recipe, if you'll share yours, April 2, 2011

Comments (3)

alisande

patti43

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Jasdip

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