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Food And Nutrition

Pureed Italian White Bean Soup Recipe

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3 months ago

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This simple vegetarian and vegan white bean soup recipe is made with all fresh ingredients, but it’s necessary to make the vegetable broth from scratch in order for it to be truly all fresh. Using a homemade vegetable broth will also make this recipe gluten-free as well as vegetarian and vegan. Plan accordingly as the beans need to be soaked overnight before making this recipe. You can also get a head start and chop up the onions and celery the night before and put them in a zip-top plastic bag or airtight container in the refrigerator.

Ingredients

  • 1 cup dried cannellini beans
  • 4 tablespoons olive oil, divided
  • 1 large onion
  • 2 cloves garlic, minced
  • 1 large stalk celery, chopped
  • 1 sprig fresh parsley
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 4 cups vegetable broth
  • Sea salt, or kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon lemon juice, from about 1/2 a lemon

Method

  1. Gather the ingredients.

  2. Put the beans in a bowl and cover with water. Let them soak overnight.

  3. Drain the beans, and set aside.

  4. Heat 2 tablespoons of the olive oil in a large saucepan over medium heat.

  5. Add the onion, and cook for 5 minutes.

  6. Add the garlic, and cook for another minute.

  7. Add the beans, celery, parsley, thyme, rosemary, bay leaf, and pepper.

  8. Stir in the stock, and bring to a boil.

  9. Lower the heat, cover the pot, and allow to gently simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally.

  10. Add the salt, and allow to cool slightly.

  11. Purée the soup in a food processor, return to the pot, reheat without boiling, then add the lemon juice and the remaining olive oil just before serving.

READ ALSO  Passionfruit and thyme frangipane tart
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Food And Nutrition

Delicious Onion Burgers Recipe

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3 months ago

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June 16, 2023

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Who doesn’t love a nice juicy grilled burger? This is a quick and easy recipe for onion burgers just bursting with flavor. Hamburger meat is combined with onion soup mix and Worcestershire sauce, along with ketchup, and then grilled. To achieve those juicy, luscious burgers, you want to use sirloin or ground round and try to get 80 to 85% lean beef.

Form the patties, and make sure to press your thumb into the center of each hamburger patty to create an indentation. This helps to keep the burgers from puffing up in the middle. When grilling, avoid the temptation to press down on the burgers with the spatula as that will release the juices, and leave them alone, don’t keep flipping them. These tips will further assist you in getting the ideal burger that is juicy and tasty.

This onion burger recipe offers a special topping for the burgers consisting of mayo and steak sauce and also uses swiss cheese, but you’re welcome to change the cheese to whatever your favorite one is, and to use another topping if you’d like.

Toast the buns on the grill for a crispy effect, or leave them untoasted. Don’t forget to put your favorite toppings, such as a combo of lettuce, a slice of tomato and onion, and a pickle.

These onion burgers are perfect for weeknight meals, tailgating, game day, or cookout. Serve them with homemade french fries or potato salad and baked beans.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Combine ground beef with soup mix, Worcestershire sauce, ketchup (or tomato sauce), and salt.

  3. Form into six equal-sized patties.

  4. Preheat the grill for medium-high heat.

  5. Place patties onto grill and cook for 6 to 7 minutes per side (or until internal temperature reaches a safe 165 F). During the last minute or two of cook time, place one slice of Swiss cheese on each patty.

  6. Once the cheese has melted and patties are cooked through, remove from heat and place onto a cookie sheet or platter. Cover with aluminum foil.

  7. To prepare burger topping, simply combine mayonnaise and steak sauce until mixed through.  Store in an airtight container in the refrigerator for up to two days after preparation.

  8. Assemble hamburgers and top off with mayonnaise mixture.

  9. Serve immediately.

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Food And Nutrition

Preparing Healthy sausage casserole

Published

3 months ago

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June 16, 2023

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Never thought you’d hear the words ‘healthy sausage casserole’? Well, here it is. This all-in-one-dish dinner is packed with veggies for a perfect midweek meal.

Each serving provides 348 kcal, 34g protein, 33.5g carbohydrates (of which 18g sugars), 7g fat (of which 2g saturates), 9.5g fibre and 1.8g salt.

Ingredients

  • 2 red peppers, seeds removed, cut into chunks
  • 2 carrots, cut into thick slices
  • 2 red onions, cut into wedges
  • 5 garlic cloves, finely sliced
  • 8 lean sausages
  • 400g tin peeled cherry tomatoes
  • 400g tin chickpeas, drained
  • 200ml/7fl oz vegetable stock
  • 1 green chilli, seeds removed, chopped
  • 1 tsp paprika
  • 2 tsp French mustard
  • 100g/3½oz frozen mixed vegetables

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes.

  3. Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes.

  4. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving.

READ ALSO  Fennel, leek and squash gratin with tarragon and hazelnuts
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Food And Nutrition

Perfect coronation chicken

Published

3 months ago

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June 16, 2023

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Step back into 1952 and showcase the classic coronation chicken salad for a delicious nostalgic lunch. This is not a bashed-together mayo and mango chutney affair, this is the real deal and fit for a queen.

Ingredients

  • 2 chicken breasts, skin removed
  • 1 tbsp olive oil
  • 1 unwaxed lemon, zest and juice
  • knob of butter
  • 1 shallot, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tsp madras curry powder
  • 2 tbsp tomato purée
  • 100ml/3½fl oz dry white wine
  • 100ml/3½fl oz chicken stock
  • 1 tbsp apricot jam
  • 150ml/5fl oz mayonnaise
  • 75ml/3fl oz crème fraîche
  • 1 large mango, peeled, stone removed, flesh diced
  • 4 spring onions, finely chopped
  • 2 tbsp finely chopped fresh coriander
  • dash Tabasco sauce
  • salt and freshly ground black pepper
  • green salad leaves, to serve
  • 50g/2oz flaked almonds (toasted lightly dry frying pan), to serve

Method

  1. Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper.

  2. Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.

  3. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.

  4. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.

  5. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.

  6. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.

READ ALSO  Chicken liver pâté
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