A place to grow your relationship with God

Archive for the ‘Recipes’ Category

Perfect Poached Eggs: A Step-by-Step Guide

The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.

Directions:

  1. Break each egg into a small bowl.
  2. Submerging the lip of the bowl into the simmering water, gently add the eggs, one at a time.
  3. Add salt and pepper to taste.
  4. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
  5. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute. (Unless you have put the egg in soup, then leave it in).

Category:

eggs, Recipes, Uncategorized

Tagged with:

Creamy Pumpkin Mushroom Soup Recipe


Serves 4-6

Ingredients

  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons butter or margarine
  • 2 cups chicken broth
  • 1-1/2 cups mushrooms, sliced
  • 1/2 cup rice, uncooked
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon tarragon or fennel seed
  • 1 (16 ounce) can pumpkin
  • 2 tablespoons margarine
  • Salt and pepper to taste
  • Milk if you desired

What to do

  1. Sauté celery and onion in margarine, while potatoes are cooking.
  2. Mash potatoes and add all ingredients.
  3. Add a little milk, if a thinner soup is desired.
  4. Bring to a boil and remove from heat.
  5. This is a delicious and rich-tasting soup made with evaporated milk.
  6. Try it, you’ll like it!

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

Tagged with:

Delicious Carrot Soup Recipe for Healthy Eating

This carrot soup recipe yields 11 cups, using butter, onion, carrots, braised vegetables, and water, simmered for 40 minutes, and optionally garnished with thyme.
Makes 11 cups

Ingredients:

  • 1/4 cup butter or margarine
  • 1 large onion, chopped (about 1 cup)
  • 4 large carrots, chopped (about 4 cups) 1 tablespoon sugar
  • 4 cups of Braised vegetables with juice
  • 2 cups water
  • Pepper to taste
  • Garnish; sprigs of fresh or dried thyme (Optional)

Directions:

  1. In large pot melt butter.
  2. Add onion and cook 5 minutes over medium heat until translucent.
  3. Add carrots and sprinkle with sugar.
  4. Cook and stir 1 minute.
  5. Add braised vegetables with juice and water.
  6. Bring to boil.
  7. Reduce heat, cover, and simmer 40 minutes or until carrots are very tender.
  8. Skim off any surface fat.
  9. Purée soup in blender or leave them whole.
  10. Season with pepper.
  11. Sprinkle with thyme leaves for garnish if desire.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

Tagged with:

Easy Braised Vegetable Recipes for Beginners

To braise vegetables, gather root vegetables, aromatics, fat, and liquid. Sear, add aromatics, deglaze, and simmer until tender. Season and serve with olive oil or herbs for flavor.

Here’s what you’ll need:

  • Vegetables: Choose your heroes! Root vegetables like carrots, parsnips, potatoes, and sweet potatoes are excellent choices. Hearty greens like kale, collard greens, and cabbage also braise beautifully. Onions, garlic, and celery form a flavorful base for the braising liquid.
  • Fat: Olive oil, butter, or other cooking oil for searing.
  • Aromatics: Onions, garlic, shallots, herbs (fresh or dried), spices. These add depth and complexity to the braising liquid.
  • Liquid: Broth (vegetable, chicken, or beef), wine (red or white), water, or even tomato juice. The liquid provides moisture and flavor.
  • Dutch Oven or Heavy-Bottomed Pot: A Dutch oven is ideal because it distributes heat evenly and has a tight-fitting lid. However, any heavy-bottomed pot with a lid will work just fine.
  • Cutting Board & Knife: For prepping your vegetables.
  • Tongs or Spatula: For searing and turning the vegetables.

Step-by-Step Guide

Here’s a simple guide to braising vegetables:

  1. Prep the Vegetables: Wash and chop your vegetables into uniform sizes. This will ensure they cook evenly. Smaller pieces will cook faster, so keep that in mind when deciding on the size.
  2. Sear the Vegetables: Heat the fat in your Dutch oven or pot over medium-high heat. Add the harder vegetables like carrots, potatoes, and onions first. Sear them until they are lightly browned on all sides. This step is crucial for developing flavor. Don’t overcrowd the pan; sear in batches if necessary.
  3. Add Aromatics: Add your aromatics (garlic, shallots, herbs, spices) to the pot and cook for a minute or two until fragrant. Be careful not to burn the garlic.
  4. Deglaze (Optional): If there are any browned bits stuck to the bottom of the pot (fond), deglaze by pouring in a splash of wine or broth and scraping the bottom of the pot with a wooden spoon. This will loosen the flavorful bits and add them to the braising liquid.
  5. Add Liquid: Pour in enough liquid to come about halfway up the sides of the vegetables. You don’t want to completely submerge them.
  6. Bring to a Simmer: Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it simmer gently.
  7. Braise: Braise the vegetables for 30 minutes to an hour, or until they are tender when pierced with a fork. The exact cooking time will depend on the type and size of the vegetables. Add any delicate vegetables, like leafy greens, during the last 15-20 minutes of cooking.
  8. Season to Taste: Once the vegetables are tender, season with salt and pepper to taste. You can also add a splash of vinegar or lemon juice for brightness.
  9. Serve: Serve the braised vegetables hot, with a drizzle of olive oil or a sprinkle of fresh herbs. They’re delicious on their own or as a side dish.

Category:

Recipes

Quick and Easy Cream of Broccoli Soup Recipe

EASY CREAM OF BROCCOLI SOUP
Makes 8 cups
This easy cream of broccoli soup recipe combines frozen broccoli, cream of mushroom soup, milk, butter, and seasonings for a delicious dish.

Ingredients:

  • 2 (10 ounce) packages frozen chopped broccoli
  • 2 cans cream of mushroom soup
  • 2-2/3 cups milk
  • 3 tablespoons butter
  • 1/2 teaspoon tarragon or basil
  • Dash pepper

Directions:

  1. Cook broccoli until tender.
  2. Drain well.
  3. Add remaining ingredients and simmer over low heat until thoroughly heated.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

Tagged with:

Hearty Cabbage Beef Soup Recipe

CABBAGE BEEF SOUP

Ingredients:

  • 1/2 pounds stew meat, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 4-5 medium carrots, sliced
  • 1 cup chopped cabbage
  • Pinch of oregano
  • 1 tablespoon Worcestershire sauce
  • 1 (20 oz can) Italian style tomatoes
  • 1 beef bouillon cube

Directions:

  1. Place meat in 3-quart pot and cover with cold water.
  2. Add salt, pepper, and bay leaves.
  3. Bring to boil; then turn heat to low.
  4. Add celery, onion, carrots, and cabbage.
  5. Simmer 2-1/2 hours or until meat is tender.
  6. Remove bay leaves.
  7. Cut meat into small pieces and return to pot.
  8. Add oregano, tomatoes, Worcestershire sauce, and bouillon cube.
  9. Simmer 30 minutes.
  10. Serve.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

Tagged with:

Winter Chowder Recipe: Creamy & Hearty Comfort Food

Ingredients:

  • 1-pound dried lima beans
  • 1 large onion, chopped
  • 2 large ribs celery, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • Pepper to taste
  • 3 cups heavy cream
  • 16-ounce can Italian tomatoes
  • 16-ounce can corn
  • 1/4-pound sharp Cheddar cheese. grated

Directions:

  1. Rinse dried lima beans and soak in 6 cups water for 6 hours or overnight.
  2. Drain and cook beans for about 1 hour in large pot with 6 cups fresh water.
  3. In a large saucepan, sauté onion and celery in butter until slightly tender:
  4. Thoroughly blend in flour, salt and pepper.
  5. Add cream and bring to a gentle boil.
  6. Add beans and their liquid.
  7. Add remaining ingredients.
  8. Bring to a boil again.
  9. Adjust seasonings before serving.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew, winter

Tagged with:

Easy Cornbread Chicken Casserole Recipe

Ingredient

  • 4 cups cooked cornbread, crumbled
  • 1/4 cup bell pepper, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup celery, chopped
  • 1 1/2 cups coarsely chopped cooked chicken
  • 1 can cream of chicken soup,
  • 1 1/2 cups chicken broth

What to do

  1. Combine cornbread, bell pepper, onion, and celery.
  2. Mix well. Place half of this mixture in a 2 quart buttered casserole dish.
  3. Spread chicken over top of cornbread layer.
  4. Combine soup and chicken broth and pour over chicken.
  5. Place remaining cornbread mixture over this; down with spoon.
  6. Set aside while you preheat the oven to 350 degrees.
  7. Bake, uncovered, for 45 minutes. press

Category:

Lunch/ Dinner, Recipes

Tagged with:

How to Cook Salmon Fillets Easily

Ingredients for salmon

  • 4 Pieces of Samon
  • Salt to taste
  • Pepper to taste

What to do for the Salmon

  1. Place salmon fillets, skin side on, in skillet.
  2. Wash your hands. Sprinkle the fillets with salt and pepper.
  3. Cook salmon over medium heat, without moving salmon, until fat begins to puddle around fillets and skin begins to brown, 6 to 8 minutes.
  4. Use tongs and spatula to carefully flip the fillets.
  5. Cook, without moving fillets, until center of each fillet registers 125 degrees on instant-read thermometer, 6 to 8 more minutes.
  6. Turn off heat. Transfer fillets, skin side down, to serving platter. Cover platter with aluminum foil.

Category:

Lunch/ Dinner, Recipes

Tagged with:

Easy Baked Hush Puppies Recipe

What you need

  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup milk
  • 1 egg
  • 1 tablespoon canola oil
  • 2 tablespoons finely chopped green onions

What to do

  1. Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.
  2. In a large bowl, combine cornmeal, baking powder, salt, and pepper.
  3. Mix well. In a small bowl, whisk together milk, egg, onions and oil until smooth.
  4. Add milk mixture to cornmeal mixture. Stir until batter is just combined.
  5. Shape into 1 1/2-inch rounds. Place rounds, 2 inches apart on prepared baking sheet.
  6. Bake until tops are firm and golden, about 10-15 minutes.

Category:

baking, bread, Recipes

Tagged with: