And roasted garlic and tomato soup!!! So good.
I used a cast iron pan but whatever you have, throw in whole unpeeled cloves of garlic and slice tomatoes just in half, drizzle with olive oil, into the oven at 400 for like... 45 min, until they're done lol.
Then melt a wodge of butter in a soup pot. Add an onion, sauté until translucent. Add the tomatoes.
The garlic you have to squeeze the soft inside out of the skin and add that in.
Add 4 cups stock, I used chicken.
Then blend, that's it!
You could again add cream, parm, serve with some parm or feta, or any soft cheese. Oh goat cheese sprinkled on top would be glorious!
Then melt a wodge of butter in a soup pot. Add an onion, sauté until translucent. Add the tomatoes.
The garlic you have to squeeze the soft inside out of the skin and add that in.
Add 4 cups stock, I used chicken.
Then blend, that's it!
You could again add cream, parm, serve with some parm or feta, or any soft cheese. Oh goat cheese sprinkled on top would be glorious!
OMG was sooooo delicious!!! I added celery with the onion, and some of my fresh herbs from the garden... It's a hit!!!! Thank you so much for getting me onto this Basil was perfect in it... I also used some oregano, sage, and thyme... I'll have to get some emmental to try
I used a cast iron pan but whatever you have, throw in whole unpeeled cloves of garlic and slice tomatoes just in half, drizzle with olive oil, into the oven at 400 for like... 45 min, until they're done lol.
Then melt a wodge of butter in a soup pot. Add an onion, sauté until translucent. Add the tomatoes.
The garlic you have to squeeze the soft inside out of the skin and add that in.
Add 4 cups stock, I used chicken.
Then blend, that's it!
You could again add cream, parmesan cheese, serve with some parmesan or feta, or any soft cheese. Oh goat cheese sprinkled on top would be glorious!
Then melt a wodge of butter in a soup pot. Add an onion, sauté until translucent. Add the tomatoes.
The garlic you have to squeeze the soft inside out of the skin and add that in.
Add 4 cups stock, I used chicken.
Then blend, that's it!
You could again add cream, parmesan cheese, serve with some parmesan or feta, or any soft cheese. Oh goat cheese sprinkled on top would be glorious!
I’d use it up in a crockpot with 3-4 chicken breast
OR... A pork roast/tenderloin. Put meat in... Dump that dressing over it. Slow cook for 3-4 hours. Pull out and let it drain on a cookie rack over a sheet pan. Then sear the heck out of it on the grill to char the outside. It’ll be fantastic! |
Creamy oven roasted tomato basil bisque, made with homegrown San Marzano tomatoes, basil and garlic, garnished with a drizzle of crème fraîche, and served with cheesy caprese panini melts hot off the press, then paired with a dark full-bodied Malbec.
Ingredients 2-3 lbs San Marzano tomatoes, halved lengthwise (You can also use Roma) 1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise 6 whole cloves garlic, peeled and smashed with the back of a knife 3 tablespoons olive oil 1 teaspoon fresh thyme leaves 1 teaspoon dried Italian seasoning Salt and freshly ground black pepper 1 yellow onion, chopped 1 red bell pepper (capsicum), deseeded and diced 1 medium potato, diced (This will make soup creamy without dairy, optional) 1 cup heavy cream (If not using potato) 3 tablespoons tomato paste 3 cups broth/stock, chicken, beef, or vegetable, depending on how thick you like the bisque 1 cup lightly packed fresh basil leaves, roughly torn Shaved parmesan, fresh basil leaves, and crème fraîche to garnish Optional add ins: Light/Regular coconut milk for a creamy vegan soup Whole dairy milk/heavy cream for a creamy texture Parmesan cheese, for a tangy, flavor enhancing flavor A tablespoon or two of butter, for richer flavor |
Instructions
Preheat oven to 420°F. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
Reduce heat to low; add seasoning and simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
Stir in heavy cream (if not using potato) and allow to cool, then sprinkle with some extra basil, shaved parmesan cheese, and serve with cheesy caprese panini melt.
For the Panini Melts:
Ingredients
Baguette, Ciabatta, or Sourdough bread
8 fresh basil leaves
2 roma tomatoes
Fresh mozzarella cheese
Basil pesto
Balsamic glaze
Olive oil
Instructions
Slice the ciabatta bread in half. Spread a desired amount of pesto on the inside of each slice. Spread 1 layer of sliced mozzarella cheese. Add 1 layer of sliced tomatoes. Add a desired amount of fresh basil. Top with the other slice of bread.
Brush olive oil on both sides and cook in a panini press for about 4 minutes or until crispy and golden brown. Drizzle with a balsamic glaze and serve.
Preheat oven to 420°F. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
Reduce heat to low; add seasoning and simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
Stir in heavy cream (if not using potato) and allow to cool, then sprinkle with some extra basil, shaved parmesan cheese, and serve with cheesy caprese panini melt.
For the Panini Melts:
Ingredients
Baguette, Ciabatta, or Sourdough bread
8 fresh basil leaves
2 roma tomatoes
Fresh mozzarella cheese
Basil pesto
Balsamic glaze
Olive oil
Instructions
Slice the ciabatta bread in half. Spread a desired amount of pesto on the inside of each slice. Spread 1 layer of sliced mozzarella cheese. Add 1 layer of sliced tomatoes. Add a desired amount of fresh basil. Top with the other slice of bread.
Brush olive oil on both sides and cook in a panini press for about 4 minutes or until crispy and golden brown. Drizzle with a balsamic glaze and serve.
Shrimp Salad
1 pound of cooked shrimp, peeled and deveined 1/2 cup mayonnaise 1/3 cup chopped celery 1/4 cup chopped onion 1/4 cup chopped red bell pepper (I used red and yellow) (optional) 2 t. Old Bay Seasoning 2 t. fresh lemon juice 1/4 t. Worcestershire sauce Cut shrimp into bite size portions. Mix all ingredients. Chill for at least 1 hour. Serve on a bed of lettuce or in a wrap. |
Creamy Chicken Noodle Soup |
I've never been a fan of Homemade Chicken Noodle Soup until I found this recipe for Creamy Chicken Noodle Soup and it's absolutely delicious.
1 tbsp olive oil 1/2 white onion, chopped 2 large sticks of celery, chopped 2 large carrots, chopped 1 tbsp. butter 2 tbsp minced garlic 1/4 cup flour 4 cups chicken broth 1 cup heavy whipping cream Kinders Buttery Steakhouse Seasoning, Italian Seasoning, Salt, Pepper (to taste, however much you are comfortable with) Chicken Breast, boiled till done, then shredded 2 cups no yolk - egg noodles (i actually do the whole bag) In a medium sized pot add in 1 tbsp of olive oil, when the olive oil is heated up add in chopped vegetables (carrots, celery, onions) and saute for 6-7 minutes. Add in 1 tbsp of butter then add in 2 tbsp of minced garlic and cook for 30 seconds or so. Once the garlic has cooked for about 30 seconds add in flour and stir and cook down for another minute. Next, add in Chicken Broth and make sure you still until your flour has dissolved. Then add in 1 cup heavy cream and seasonings (whatever you like). Then add in your shredded or cubed chicken and bring to a roiling boil and cook for 5 more minutes. And then you are going to add in your no yolk egg noodles and reduce to low medium and slightly put the lid on the pot and cook noodles for another 10 minutes and make sure you check half way through to make sure the noodles aren't sticking to the bottom. |
Cucumber, Tomato and Avocado Salad
Ingredients 1 lb Roma tomatoes 1 English cucumber ½ medium red onion, sliced 2 avocados, diced 2 Tbsp extra virgin olive oil or sunflower oil Juice of 1 medium lemon (about 2 Tbsp) ¼ cup (1/2 bunch) cilantro, chopped 1 tsp sea salt or ¾ tsp table salt ⅛ tsp black pepper Instructions Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper. Notes *Note: if you aren’t keen on cilantro, fresh dill is a good substitute |
In the summertime, I love a speedy, and lighter soup.
(I buy in bulk and we prefer to grind our own meats in my kitchen) Here's a recipe for my GO-TO Ground Ribeye Vegetable Soup: Ingredients: * 1 pound ground ribeye beef * 1 tablespoon olive oil * 1 onion, diced * 2 cloves garlic, minced * 2 carrots, peeled and diced * 2 celery stalks, diced * 4 cups beef broth * 1 can (28 ounces) San Marzano tomatoes * 5 sprigs of fresh thyme * 1 tablespoon fresh rosemary, chopped * 2 bay leaves * 1 1/2 cups frozen peas * 1 can (14.5 ounces) green beans, drained * Salt and pepper to taste |
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground ribeye beef and cook until browned, breaking it up with a spoon as it cooks. Remove the beef from the pot and set it aside.
2. In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
3. Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Return the cooked ground ribeye beef to the pot. Stir in the beef broth, tomatoes (with their juice), thyme, and rosemary. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender. Remove from the heat.
6. Add the green beans and frozen peas, taste the soup, and adjust the seasonings if needed.
7. Serve the ground ribeye vegetable soup hot, garnished with freshly chopped parsley.
8. Enjoy your comforting and flavorful bowl of Ground Ribeye Vegetable Soup!
Feel free to customize the recipe by adding other vegetables or spices according to your preference.
Bon appétit!
😘 Bek
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground ribeye beef and cook until browned, breaking it up with a spoon as it cooks. Remove the beef from the pot and set it aside.
2. In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
3. Add the carrots, celery, bell pepper, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Return the cooked ground ribeye beef to the pot. Stir in the beef broth, tomatoes (with their juice), thyme, and rosemary. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender. Remove from the heat.
6. Add the green beans and frozen peas, taste the soup, and adjust the seasonings if needed.
7. Serve the ground ribeye vegetable soup hot, garnished with freshly chopped parsley.
8. Enjoy your comforting and flavorful bowl of Ground Ribeye Vegetable Soup!
Feel free to customize the recipe by adding other vegetables or spices according to your preference.
Bon appétit!
😘 Bek
INGREDIENTS
PREPARATION
The recipe calls for canned, mixed vegetables, but you could make this with a couple cans of beans, a bag of frozen corn, or with fresh veggies depending on what you have on hand and what you’re in the mood for. Really who doesn’t love recipes that are this adaptable? It’s nice when you can use up what you have in the kitchen so that nothing goes to waste. That’s the beauty of soups like these.
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CREAM OF MUSHROOM SOUP
4 tablespoons butter 1 tablespoon oil 2 onions diced 4 cloves garlic minced 1 1/2 pounds (750 g) fresh brown mushrooms sliced 4 teaspoons chopped thyme divided 1/2 cup Marsala wine (any dry red or white wine) 6 tablespoons all-purpose flour 4 cups low-sodium chicken broth or stock 1-2 teaspoons salt adjust to taste 1/2-1 teaspoon black cracked pepper adjust to taste 2 beef bouillon cubes, crumbled 1 cup heavy cream or half and half (sub with evaporated milk) Chopped fresh parsley and thyme to serve Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute. Add mushrooms and 2 teaspoons thyme, and cook for 5 minutes. Pour in the wine and allow to cook for 3 minutes. Sprinkle mushrooms with flour, mix well, and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, and season with salt, pepper, and crumbled bouillon cubes. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened. Reduce heat to low, and stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste. Mix in parsley and remaining thyme. Serve warm. |