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Post by NanaBear08 on Jan 13, 2023 19:11:15 GMT -5
Yummy soups and salads! Mmm
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Post by Deleted on Jan 13, 2023 19:15:21 GMT -5
I always add olive oil to my salads, sure does make a difference.
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Post by NanaBear08 on Jan 14, 2023 10:39:43 GMT -5
Homemade Tomato Soup Recipe
Tomatoes, chopped (Roma's work best) -- 7 quarts
Medium onions, chopped -- 3 1/2
Celery, chopped -- 5 stalks
Garlic, crushed -- 6 cloves
Parsley, chopped - 1 tablespoon
Oregano, crushed -- 1 tablespoon
Basil, chopped 1 tablespoon
Bay leaves -- 2
Flour -- 7 tablespoons
Butter -- 7 tablespoons
Salt -- 1 1/2 tablespoons
Sugar -- 1/4 cup
Pepper -- 1 1/2 teaspoons
Lemon juice -- 3 tablespoons
Add the tomatoes, onions, celery, garlic, parsely, oregano, basil and bay leaves to a large pot
and bring to a boil over medium-high heat. Reduce heat to medium, and cook until the celery is tender
and the tomatoes are cooked down to about two-thirds of their original volume.
Remove the pot from the heat and allow it to cool a little.
Working in batches, put the soup through a sieve and discard the solids.
Return the soup to the pot and bring to a simmer again over medium heat.
In small pan, rub the flour and butter together with your fingers to make a smooth paste.
Whisk in a little of the soup into the paste to thin it out.
Then add the paste to the boiling soup and stir in well.
Add the sugar, salt and pepper and simmer 10 minutes more to blend all the flavors.
Fill pint jars and add 1 teaspoon of lemon juice to each jar.
Process in boiling water bath for 15 to 20 minutes.
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Post by NanaBear08 on Feb 11, 2023 10:04:13 GMT -5
Strawberry Salad with Poppy Seed Dressing
Ingredients
1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn (about 8 cups)
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries **
DRESSING:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon 2% milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds
Directions
1. Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.
2. Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.
** If strawberries aren’t available, substitute mandarin oranges and dried cranberries. |
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Post by NanaBear08 on Feb 11, 2023 10:25:23 GMT -5
Copycat Panera's Tomato-Basil Soup
Ingredients
4 cups cherry tomatoes
2 medium shallots, quartered lengthwise
3 tablespoons extra-virgin olive oil, divided
1 teaspoon dried oregano
1 (28 ounce) can no-salt-added crushed tomatoes
1 cup water
¼ cup packed chopped fresh basil, plus more for garnish
½ teaspoon salt
½ teaspoon ground pepper
¼ cup heavy cream
3 ounces rustic whole-wheat bread, cubed (3/4-inch; 2 cups)
Directions
Step 1
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Step 2
Toss cherry tomatoes and shallots with 1 tablespoon oil and oregano on the prepared baking sheet. Roast until the tomatoes burst and the shallots are tender, about 20 minutes. Do not turn the oven off.
Step 3
Meanwhile, combine crushed tomatoes, water, basil, salt and pepper in a blender; process until smooth, about 30 seconds. Add the roasted tomatoes and shallots; secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 30 seconds. Pour into a large nonreactive saucepan.
Step 4
Bring the tomato mixture to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Stir in cream.
Step 5
Meanwhile, toss bread cubes with 1 tablespoon oil on a large rimmed baking sheet; arrange in an even layer. Bake until toasted and crisp, about 15 minutes. Divide the soup among 4 bowls; drizzle evenly with the remaining 1 tablespoon oil. Top with croutons and garnish with basil, if desired |
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Post by NanaBear08 on Feb 11, 2023 10:30:12 GMT -5
Slow-Cooker French Onion Soup
Ingredients
Soup
2 tablespoons butter, cut into 8 pieces
2 tablespoons extra-virgin olive oil
8 sprigs fresh thyme
4 cloves garlic, smashed
1 bay leaf
2 pounds yellow onions, halved and sliced (see Tip)
2 pounds red onions, halved and sliced
1 teaspoon salt
¾ teaspoon ground pepper
4 cups low-sodium beef broth
¼ cup dry sherry
Cheese Toasts
8 diagonal slices baguette (1/2-inch-thick), toasted
1 cup shredded Gruyère or Swiss cheese
Directions
Step 1
To prepare soup: Scatter butter in a 6- to 7-quart slow cooker (see Tip). Add oil, thyme, garlic and bay leaf, then onions. Sprinkle with salt and pepper. Cover and cook on High for 8 hours.
Step 2
Bring broth and sherry to a boil in a saucepan. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.
Step 3
To prepare cheese toasts: Meanwhile, position rack in upper third of oven; preheat broiler to high. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes. Divide the soup among 8 bowls. Top each with a cheese toast. |
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Jan 25, 2023 7:25:26 GMT -5
Jan 25, 2023 7:25:26 GMT -5
Jan 23, 2023 12:47:55 GMT -5
Jan 23, 2023 12:47:55 GMT -5
