Delicious Mushroom Barley Soup

Photo by Paul Sirisalee

 

Ingredients

1. 2tablespoons olive oil
2. 1pound mushrooms, sliced
3. 4cups carrots, chopped
4. 2 cloves garlic, sliced
5. 2 sprigs fresh thyme
6. kosher salt and black pepper
7. 6cups low-sodium vegetable broth
8. 3/4cup pearl barley
9. 1tablespoon chopped flat-leaf parsley

 

Directions

1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.

(Source: realsimple.com)

Delicious Baked Potato Soup

 

Ingredients

4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)

6 cups 2% reduced-fat milk

1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Cracked black pepper (optional)

Preparation

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

(Source: myrecipes.com)

Delicious White Bean and Turkey Chili

 

Ingredients

1 tablespoon canola oil

2 cups diced yellow onion (about 2 medium)

1 1/2 tablespoons chili powder

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

3 (15.8-ounce) cans Great Northern beans, rinsed and drained

4 cups fat-free, less-sodium chicken broth

3 cups chopped cooked turkey

1/2 cup diced seeded plum tomato (about 1)

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 lime wedges (optional)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

(Source: myrecipes.com)

Delicious Cauliflower Melts

This is a good appetizer, but can be eaten as an open faced sandwich or even just a hot dish!

Photo by John Von Pamer

Ingredients

1. • 1/4 cup olive oil
   • 2 garlic cloves, minced
   • 1 teaspoon salt
   • 1/2 teaspoon freshly ground pepper
   • Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
   • 1/2 cup golden raisins
   • 1/4 cup white wine (optional)
   • 1/4 cup shelled pistachios
   • 8 1/2-inch-thick slices sourdough bread
   • 4 ounces Comte or Manchego cheese, cut into 8 slices
   • 2 tablespoons chopped parsley

Preparation

1. 1. 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
   2. 2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
   3. 3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
   4. 4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
   5. 5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
   6. 6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
   7. 7. Bake until the cheese melts, 7 to 10 minutes.
   8. 8. Top the toasts with chopped parsley and serve immediately.

(Source: epicurious.com)

Delicious Gingerbead Men Cookies

 

Ingredients

1 cup butter, softened

1 cup sugar

1 1/2 teaspoons baking soda

1/4 cup hot water

1 cup molasses

5 1/2 cups all-purpose flour

1 1/2 tablespoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground allspice

Parchment paper

Royal Icing

Buttermilk Frosting

Assorted candies

Assorted decorator sugar crystals

Preparation

1. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy.

2. Stir together baking soda and 1/4 cup hot water until dissolved; stir in molasses.

3. Stir together flour and next 4 ingredients. Add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Shape mixture into a ball; cover and chill 1 hour.

4. Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut dough with a 4-inch gingerbread man-shaped cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets.

5. Bake at 350° for 15 to 18 minutes. Let cool on baking sheets 2 minutes; transfer to wire racks. Cool completely (about 30 minutes).

6. Spoon Royal Icing into a small zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole; pipe faces on cookies, or spread cookies with Buttermilk Frosting. Decorate cookies as desired with candies and sugar crystals.

Gingerbread Snowflake Cookies: Prepare recipe as directed, cutting dough with a 1- to 2 1/2-inch snowflake-shaped cutter. Place 2 inches apart on parchment paper-lined baking sheets. Bake at 350° for 13 to 17 minutes. Cool and decorate as directed. Makes: about 9 dozen. Hands-on time: 1 hr.; Total time: 4 hr., 50 min., including icing and frosting.

 

(Source: myrecipes.com)

Delicious Hot & Sour Soup with Mushroom, Cabbage, and Rice

Hot & Sour Soup with Mushrooms, Cabbage, and Rice

Serves 8 to 10 (1-cup servings)

1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
3-inch piece ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups chicken broth (or turkey or vegetable)
1/2 cup jasmine rice
2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve

Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.

Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

 

(Source: the kitchn.com)

Delicious Hot Cocoa for One

INGREDIENTS

SERVINGS: 1
2 tablespoons sugar
2 teaspoons cocoa
1 dash salt
1 cup milk
1⁄4 teaspoon vanilla extract

 

DIRECTIONS

Add sugar, cocoa and salt into a large cup.
Heat milk in microwave on high for 1 minute or until hot.
Pour milk into cocoa mixture; stir.
Stir in vanilla.

(Source: food.com)

Delicious Green Bean Casserole

 

2 (14.5 ounce) cans green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French fried onions

1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

(Source: allrecipes.com)

Delicious Stuffing Muffins with Mashed Potatoes and Gravy

Easy Vegan Mashed Potatoes

6-8 medium yukon potatoes, cut in half
2-3 tbs Earth Balance Buttery Spread
salt and pepper to taste
Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
Season with salt and pepper to taste.

Vegan Gluten-Free Thanksgiving: Stuffing-Muffins with Mashed Potatoes and Gravy

Prep time
25 mins
Cook time
18 mins
Total time
43 mins

Author: Ilene Godofsky
Recipe type: thanksgiving
Cuisine: vegan, gluten-free
Serves: 12
Ingredients
8 cups bread cubes (about 1 loaf)
3 tbs vegan butter
1 medium onion, diced
4 cloves garlic, minced
1.5 cups celery, diced
1 tsp thyme
1 tsp rosemary
salt and pepper to taste
1 egg replacer (see info above)
2½ -3 cups vegetable broth
oil for greasing muffin tin

Instructions
Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

 

(Source: thecolorfulkitchen.com)

Delicious Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F and remove the top rack.

Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

(Source: foodnetwork.com)