Showing posts with label broccoli. Show all posts
Showing posts with label broccoli. Show all posts
Bacon Soup with Broccoli and Asparagus
Saturday, May 10, 2014
Yall have probably noticed I havent been blogging as much these past few weeks as I used to. Or you havent because you, ya know, have a life and interests outside of your laptop. Good for you, you!! But if you dont, and if you wait with baited breath for the updates you get from me in your Google Reader, I owe you an apology.
You see, I havent felt very inspired recently--to either write or cook new things. And thats just fuckin odd for me. I just look at the color pink and suddenly get a million ideas swirling around my head. Of course, theyre all ideas for nail polish colors, but theyre ideas nonetheless! I think part of the reason I havent felt super inspired to blog these past few weeks is because I havent been trying any new recipes, and lets face it: thats what most of you come for (although I also have quite the eye for cute outfits...even if I do only post them once every 27 years).
So, when Kyle and I received our first official wedding gift from my parents of the INCROYABLE Wustof knives we registered for, I finally felt inspired to try something new. And with that, I give you Bacon Soup.
{Literally, the game changer of our kitchen. Thanks Momma and Dad!!! Yes, I call my "mom" Momma. Im from Texas!}
{Wustof knives and a Vitamix are practically the only things you need in a kitchen.}
I I say Bacon Soup because despite the green vegetable in here, this basically just tastes like liquid bacon and I am sorry, but how could you not like that??
Even vegetarians will tell you they like bacon!!
Thats actually not true. Theres nothing here for vegetarians.
Ha, ha, Im just kiddin, Im Ellen!
Bacon Soup (with Broccoli and Asparagus)
Makes 8 cups
- 1/2 lb of bacon, diced, plus a couple strips for garnish
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1.5 pounds of broccoli cut into florets
- 1.5 pounds of asparagus, roughly chopped
- 4 cups chicken broth
- salt and pepper
1. In a large pot over medium heat, brown bacon until almost crispy.
2. Toss in onion and garlic to saute in rendered bacon fat until tender (about 2 minutes).
3. Add vegetables and chicken broth to bacon, onion, and garlic. Bring to a boil and then reduce to a simmer for about 20 minutes, or until vegetables are tender.
4. Dump everything into a blender and blend until everything is well pureed and soupy. Season with plenty of salt and pepper to taste.
5. Eat and marvel at the wonderment of bacon soup.
SPICY BROCCOLI SALAD
Monday, March 10, 2014
SPICY BROCCOLI SALAD
I like my broccoli to have some color and crunch in them. I used to cook them for 30-40 seconds in the microwave with some salt. In this recipe, I have used mild spices and zinged up the salad just a little bit. I have baked them for a few minutes, so the broccoli still retain their color and crunch. Again, this is just another idea of spicing up the salad. Any amount of spices can be added here according to individual taste. Even any regular salad dressings can also be added after baking them. Each one of you is sure to have some variations like this one. Any suggestions to make these salads yummier will be most welcome. Here goes the recipe:
INGREDIENTS:
Broccoli, 2 large heads.
Chili flakes, 1 teaspoon.
Any type of seasoning mixture, 1 teaspoon.
Garlic powder, ¼ teaspoon (optional).
Salt as per taste.
Dried parsley flakes, ½ teaspoon.
PREPARATION:
Break the broccoli into large florets and wash them well. Pat them dry with a paper towel and put them into a bowl. Mix chili flakes, seasoning mixture, garlic powder, dried parsley leaves, and salt together. Add this mixture on top of the broccoli and mix everything well. Grease a baking sheet with any cooking spray and arrange the florets on the sheet leaving sufficient space between each of them. Bake them at 350 degrees for 5-7 minutes and remove them for the oven. Serve them hot or cold. This salad tastes yummy both ways.
I like my broccoli to have some color and crunch in them. I used to cook them for 30-40 seconds in the microwave with some salt. In this recipe, I have used mild spices and zinged up the salad just a little bit. I have baked them for a few minutes, so the broccoli still retain their color and crunch. Again, this is just another idea of spicing up the salad. Any amount of spices can be added here according to individual taste. Even any regular salad dressings can also be added after baking them. Each one of you is sure to have some variations like this one. Any suggestions to make these salads yummier will be most welcome. Here goes the recipe:
INGREDIENTS:
Broccoli, 2 large heads.
Chili flakes, 1 teaspoon.
Any type of seasoning mixture, 1 teaspoon.
Garlic powder, ¼ teaspoon (optional).
Salt as per taste.
Dried parsley flakes, ½ teaspoon.
PREPARATION:
Break the broccoli into large florets and wash them well. Pat them dry with a paper towel and put them into a bowl. Mix chili flakes, seasoning mixture, garlic powder, dried parsley leaves, and salt together. Add this mixture on top of the broccoli and mix everything well. Grease a baking sheet with any cooking spray and arrange the florets on the sheet leaving sufficient space between each of them. Bake them at 350 degrees for 5-7 minutes and remove them for the oven. Serve them hot or cold. This salad tastes yummy both ways.
Chicken Broccoli pasta
Monday, January 20, 2014
Chicken Broccoli pasta
Ingredients
- Sliced chicken breast 2
- Boiled cabbage 1
- Boiled shell past ½ packet
- Oil 3tbsp
- Chopped parsley 1/4bunch
- Parmesan cheese 25g
- Mozzarella cheese 100g
- Boiled peas 1/2cup
- Oregano 1/2tsp
- Fresh cream 5tbsp
- Salt as required
- Nutmeg powder 1/4tsp
- Crushed black pepper 1/2tsp
- Fruit vinegar 1tbsp
- Garlic paste 1tsp
Method:-
- Heat 3tbsps of oil in the wok. Add 1tsp garlic paste and the chicken strips. Fry until the color of the chicken changesAdd ¼ bunch chopped parsley ,1/2 packet boiled shell pasta , salt as required and 1/2tsp crushed black pepper .Mix wellAdd the boiled shredded cabbage, 1/2 cup boiled peas, 5tbsps fresh cream1/2tsp oregano, 1/4tsp nutmeg powder, 1tbsp fruit vinegar and 100 g mozzarella cheese and 25g parmesan cheese.Toss well and transfer into a serving platter
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