#Zoupa Soup

[grandprixbarzal]

it’s the homemade version of zoupa tscano from olive garden🤭

wbu??

Ohh I’ve never had that one

I had boring chicken soup lol

[astudyincontrasts]

I hope you are feeling better after your loss, and am offering some zoupa for all who are seeming a little down or tired 🥣

Aw thank you so much 🖤 I’m back on my feet, writing-wise, and I’ve just about made up for everything that was lost. I really really appreciate how kind and patient everybody has been.

And I myself should have some soup to serve everyone very soon!

[bugsinthebayou]

opinion on zoupa toscana soup? I made some earlier and said 'soupie time' in a babyish voice and was like wait! I have a friend named soupie

oo it looks good!!

[idresep-blog]

Info Resep Zoupa Soup

Info Resep Zoupa Soup

Zoupa soup mungkin kedengarannya sedikit aneh bagi Anda, termasuk saya sendiri.  Resep ini berasal dari Eropa. Saya pun secara pribadi belum pernah mencicipi zoupa soup ini. Resep ini saya berikan atas request dari seorang pengunjung setia inforesep yaitu mas deden m. ihsan.

Resep Zoupa Soup :

Margarin 2 sendok makan

Bawang bombay 1/2 buah, cincang halus

Jamur kancing 150 gram, cincang kotak kecil

[cskye92-blog]

Have you ever gone to a restaurant and loved their food so much that you wish you could make it at home? My husband and I absolutely love the Zoupa Toscana at Olive Garden so he suggested that I try to make it. Well, using Pinterest, I was able to find a copycat recipe that actually works. It’s so delicious and it’s really easy to make. We have made some of our own adjustments to it but it’s…

[keto]

Ultimate Recipe List: How I've been surviving keto I have been a baker for forever and was really struggling with keto until I found some great recipes that have helped me feel more normal on this diet. Here are those recipes and a few notes about any modifications I did to the recipe. I have copied the recipe as well as provided the source link for all curious readers.categories:Bread (non-cheese based)CcrackersSoupKeto DonutsFatbombsProducts**Forgive the extensive length of this post… i am complying to the subreddit requirements. check out more details at the links for each recipe**​Bread: Tested out two different keto "bread" recipes that don't use cheese as their base. 1. loaf format (think of the consistency of banana bread or zucchini bread): http://bit.ly/2Sa7aEU g Butter melted (3.5 oz / 1/2 cup)30 g Coconut Oil (1 oz / 2 Tbsp)7 Large Eggs (50g / 1.7 oz each)1 teaspoon baking powder (5g / 0.2 oz)200 g Almond Meal (7 oz / 2 Cups)1/2 teaspoon xanthan gum (2g)1/2 teaspoon Salt (2g)INSTRUCTIONS: Simple Method (There is a great "Aaron Method" in the link)Preheat oven to 180 c (355 F)Put the eggs into a bowl and beat for 1 - 2 mins on high.Add coconut oil and melted butter to eggs, continue beating.Add remaining ingredients. Will become quite thickScrape into a loaf pan lined with baking paper.Bake for 45 minutes. (Remove once a skewer comes out of the middle clean).2. bun format (has a lighter eggy flavor) : http://bit.ly/2HuVY1F is here: http://bit.ly/2S4qZ0x Makes 6 small buns.Ingredients1¼ cups almond flour5 tbsp ground psyllium husk powder2 tsp baking powder1 tsp sea salt2 tsp cider vinegar1 cup boiling water3 egg whites2 tbsp sesame seeds (optional)InstructionsPreheat the oven to 350°F (175°C). Mix the dry ingredients in a large bowl.Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.Moisten hands and make 6 pieces of the dough. Place on a greased baking sheet.Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread. They're done when you hear a hollow sound when tapping the bottom of the bun.Serve with butter and toppings of your choice.Ketogenic low carb 1 bun is 1 serving// Net carbs: 4 % (2 g) Fiber: 6 g Fat: 79 % (13 g) Protein: 17 % (7 g) kcal: 170​crackers & snacks 1. graham crackers (i used a different type of molasses): http://bit.ly/2HqTHEC ¼ cups almond flour¼ cup golden flax meal¼ cup granulated erythritol¼ tsp ground cinnamon2 tbsp coconut flour¼ tsp salt6 tbsp butter, cold½ tsp vanilla extract2 tsp blackstrap molasses¼ tsp liquid steviaINSTRUCTIONSPreheat oven to 350F and get out a large baking sheet. You will need parchment paper.In a food processor or large bowl add your dry ingredients and mix/pulse together.Cube the cold butter and add to the food processor or bowl. Cut the butter into the dry ingredients (process in food processor) until no big pieces of butter can be seen.Then, add the molasses, stevia, and vanilla extract and process or mix together. It should start to form a dough. Roll the dough into a ball and place in between two sheets of parchment paper.Using a rolling pin roll the dough out and roll to around ¼ inch thick.Peel one parchment sheet off the top, then place the dough on a baking sheet, leaving the bottom sheet of parchment paper on so that they don’t stick to the pan.Use a pizza cutter to cut your graham crackers into any shapes you want, and then use a fork to poke holes in each shape, like real graham crackers. This will help you prevent bubbles when baking also.Bake for 12-15 minutes or until edges get golden brown.LET COOL. These must cool to harden and to be like crackers. They will get crumbly if not. I like to recut mine once out of the oven and then wait 10 minutes, then I separate each shape to give them room to cool further. I wait until the pan isn’t warm anymore and then turn them over and let cool on the other side. This will help them stay dry and crisp in the long run.Mine made around 32 dippers but this recipe is for 8 servings, so just count how many pieces yours made, then divide by 8. This is how many pieces is in one serving.NUTRITION: Cals: 216 Fat: 19.1g Carbs: 12.5g Fiber: 3.5g Protein: 4.8g Erythritol: 6g (Net Carbs: 3g)​2. cheese crackers: http://bit.ly/2Sa7aVq and i used this recipe as a pizza crust and it was quite delicious. our pizza was frank's buffalo dip, grilled chicken, bell peppers, mushrooms, and cheese. (https://amzn.to/2Hwa2rO Cups Cheese of your choice (I used a Parmesan-Romano mix along with some swiss and cheddar)1 cup Almond Flour2 oz Cream Cheese1 egg1/2 teaspoon sea salt1 teaspoon Rosemary (or a seasoning of your choice such as basil, chives, garlic, dill weed, spicy chili, thyme, oregano etc…)InstructionsMix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute. (UPDATE: There some people that prefer not to use a microwave and I certainly understand that. You can heat these ingredients up on the stove top too. You are going to heat them up just enough for the cheese to my melted enough for you to roll out the dough. I would continue stirring it while heating it up on the stove top.)Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.Mix it together until all the ingredients are fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.Next, use a pizza cutter to cut the crackers into small squares as seen in the photos.Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in the oven longer (but watch them closely) if you love a very crispy texture. The crispier the better for me!Allow the crackers to cool for about 5 minutes and they are ready to eat!​Soup: 1. Zoupa Touscana (skipped the kale and onion, added a dash of oregano, salt & pepper, and onion powder. also used andouille sausage!!! yum!!) http://bit.ly/2Sa7bss the sausage (https://amzn.to/2HFoa1I considered using deer meat sausage on this recipeIngredients4 cups cauliflower (cut into small pieces)4 cups kale (torn into bite-sized pieces)1 lb spicy sausage1/2 lb cooked crumbled bacon2 quarts chicken broth (about 8 cups)1/2 large onion (diced)1 1/2 cups heavy cream1 tbsp minced garlicInstructionsCook the sausage on a skillet until brown, and then set aside.In a large pot, sauté the diced onion until clear, and then add the garlic and cook for one minute.Add the chicken broth, cauliflower, bacon and sausage to the pot and cook for 15-20 minutes (or until the cauliflower is soft).Add the heavy cream and kale, and simmer for 5-10 minutes. Feel free to add any optional seasoning at this point (salt, pepper, etc.)Enjoy immediately, or store in the fridge for up to 5 days.​2. Broccoli Cheddar: (served this over cauliflower rice and added a grilled chicken breast) http://bit.ly/2S4r04B cups broccoli (cut into florets)3 1/2 cups chicken broth (or veggie broth)3 cups shredded cheddar cheese (a little extra for topping if you wish)1 cup heavy whipping cream1 tbsp minced garlicInstructionsIn a large pot over medium heat, sauté the garlic for about 1 minute or until fragrant (you can add a little butter if you'd like).Add the chicken broth, heavy cream and broccoli florets. Bring to a boil, and then reduce the heat to simmer for 10-20 minutes or until the broccoli is tender.Add the shredded cheese very gradually (1/2 cup at a time) and stir constantly until melted before adding more. Continue until all of the cheese is used up. Be sure to keep the heat at just a simmer and avoid high heat.Remove from the heat once all of the cheese melts, and enjoy immediately.Store any leftovers in the fridge for up to 5 days, or freeze for a later date.​Keto Donuts i've tried and liked: 1. chocolate donut: http://bit.ly/2HuF03n cup / 100g almond flour or ground almonds40 g / 1.4 oz unsweetened chocolate melted (3 tbsp)40 g / 1.4 oz butter, very soft 3 tbsp3 tbsp cocoa powder unsweetened4 eggs1/3 cup / 55 g powdered sweetener4 tbsp heavy / double cream1 tsp baking powder1 tsp vanilla extractFor the Glaze60 g / 2.1 oz unsweetened chocolate8 drops stevia or 2 tsp powdered erythritolInstructionsPreheat your oven to 175 CelsiusIn a bowl, blend the very soft butter, cream and sweetener. Add the eggs and vanilla and mix them. Add the melted unsweetened chocolate, cocoa powder, almond flour and baking powder. Blend them all.Put the mixture in a greased donut pan.Bake 13-15 minutes or until they are ready.Melt the chocolate in a water-bath . Add stevia how much as you want them to be sweet. Wait until donuts are cooled.Dip the cooled donuts into the chocolate and place them in the fridge.​2. lemon donuts with "cheesecake frosting" http://bit.ly/2S4qW4R the donutsCoconut oil spray to coat donut pans2 ⅓ cups almond flour1/2 teaspoon sea salt1/2 teaspoon baking soda1/2 cup granulated stevia/erythritol blend2 Tablespoons coconut oil melted3 large pasture raised eggs room temperature1/3 cup unsweetened almond or coconut milk1 Tablespoon vanilla extract1 teaspoon lemon extractFor the frosting3 oz cream cheese from grass-fed cows room temperature1 ½ teaspoon to 2 teaspoons stevia erythritol granulated sweetener1 teaspoon organic vanilla extract1 Tablespoon lemon juiceabout 1/2 cup heavy cream from grass fed cowsInstructionsFor the donutsPreheat oven to 350F.Spray two donut pans (each with room for six donuts) with oil.Sift almond flour, sea salt, baking soda and sweetener into a medium bowl.Use a whisk to mix thoroughly.Add coconut oil to dry ingredients and stir until absorbed.Add the eggs, vanilla extract and milk.Stir batter until smoothSpoon into prepared donut pans.Bake for 10 to 15 minutes.Donuts are done when the top springs back when touched.Place pans on a cooling rack and allow to cool before frosting.Lavishly frost with cheesecake frosting.Cheesecake frostingUsing a mixer, beat together cream and granulated sweetener until smooth.Add vanilla extract and lemon juice and beat to combine.Add cream a tablespoon at a time and beat with a mixer between additions.Continue to add cream in this manner until the the frosting reaches the desired consistency.​Fat bombs: I also made some great fat bombs. I would recommend the flavor of all of these, however some are more effort than others. 1. Rum balls (actual alcohol included) http://bit.ly/2Hu4ez1 Cup Cocoa Powder1/4 Cup Coconut Oil1/4 Cup Almond Flour2 Tbsp Coconut Flour2 Tbsp. Heavy Cream1/2 Cup shredded coconut2 Tsp Erythritol (SoNourished)60 ml Rum (2 oz)INSTRUCTIONSMix all the ingredients together into a bowl. Combine until sticky. Depending on the weather, if it gets to sloppy, just add some more almond flour to the mix.Roll into balls and roll in some extra shredded coconut. (I blended my shredded coconut in the nutri-bullet so it was smaller shreds). Let the disco overwhelm you as you point to the sky, then point to the floor whilst making these ones!Refrigerate on a plate and enjoy!​2. truffles (bunch of effort and i'd rate them 6/10) http://bit.ly/2S6sgUJ the cookies2 Eggs1 stick Butter softened1 tsp vanilla extract12 drops liquid stevia½ cup Swerve or sweetener of choice¼ cup unsweetened cocoa powder2 tablespoons almond flour½ teaspoon baking soda¼ teaspoon sea saltFor the truffles1 block cream cheese softened1 bag Lily's Sugar Free Chocolate Chips2 tbsp heavy creamsugar free sprinkles optionalInstructionsPre heat the oven to 350.Using an electric mixer - Cream butter and sweeteners until fluffy. Add eggs & Vanilla. Beat again until smooth.Add dry ingredients and mix until cookie dough forms.Spread dough out onto a cookie sheet, about 1/2" thick.Bake for 15 mins or until set up and starting to get firm/crunchy.Allow to cool COMPLETELY.Truffle step: Once the cookie is cooled completely crumble it using hands or food processor.Add cookie mixture to a bowl with softened cream cheese and mix until fully combined. Mixture should be able to be handled and stick together.Roll truffles into individual balls (about 11/2") Set on cookie sheet. Refrigerate 15 minutes.Add chocolate chips and heavy cream to a microwave safe bowl. Heat 30 seconds at a time, mixing each time until completely melted.Dip each truffle into the melted chocolate and return to cookie sheet. Refrigerate until chocolate has re-hardened.​3. coconut fat bombs (added 1 peanut to each. boyfriend loves these) http://bit.ly/2Hu4dLt cup coconut butter, melted1/2 cup coconut oil, melted1/4 cup + 2 tablespoons finely shredded coconut12 drops steviaInstructionsMix all ingredients. With a tablespoon, fill mini cup cake liners or an ice cube tray, putting 1 tablespoonful in each. Store in fridge.​4. cheesecake fat bombs (boyfriend calls these cookie dough, we didn’t crush the chocolate but simply mixed them in with the other ingredients--both of us LOVE these and they're super easy) http://bit.ly/2S3kmM2 oz (115g) cream cheese2 ounces (1/4 cup) creamy peanut butter1 oz (2 tablespoons) granular Swerve sweetener (or any natural sweetener of your choice)1/2 cup crushed dark chocolate chips, optionalDIRECTIONSAllow cream cheese and peanut butter sit at room temperature until softened.In a bowl, combine peanut butter, cream cheese, and sweetener, stirring until well-mixed and very smooth.Scoop small golf-sized of dough and form balls. You can dip them into crushed chocolate chips if you like, this step is optional. Arrange your fat bombs on the baking sheet lined with parchment paper. Freeze the cheesecake fat bombs for 2 hours or, until solid. Store in the freezer in an airtight container.​5. "peanut butter cheesecake bites" (super good but lots of time and effort... honestly thinking i might simply do the middle only and then dip the tops in chocolate afterwards instead of following the steps in the recipe) http://bit.ly/2HwDX34 oz cream cheese, softened1/4 cup powdered erythritol1 tsp vanilla extract1/4 cup heavy whipping cream1/4 cup peanut butter3/4 cup Lily’s Sugar Free chocolate (I used 1.5 bars)2 tsp coconut oilinstructionsMix cream cheese, erythritol,and heavy whipping cream until smoothMix in peanut butter and vanilla extract until fully combined, set asideMelt chocolate and mix with coconut oilBrush silicone cups (I use these*) with chocolate mixture and place in freezer for 5 minutesRepeat previous step and freeze for 10 minutesPlace a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutesTop cups with chocolate to cover cheesecake fluffFreeze for 20 minutes covered or refrigerate for 1 hour​6. lemon bar fat bombs: made but haven't taste tested (holy moly this is a ton of effort... and not really low carbs if you use cashews. I switched those out for pecans and it dropped the carbs significantly. I also increased the amount of erythritol ...didn't use stevia) http://bit.ly/2RYXdKH cups raw cashews, boiled for 12 minutes or soaked for 2 hours1 cup coconut oil, melted1/2 cup coconut butterZest of 1 large lemonJuice of 2 large lemons1/4 cup coconut flour1/3 cup shredded coconut1/16 tsp pink Himalayan salt1/16-1/8 tsp powdered stevia (depending on your sweetness preference)InstructionsCombine all ingredients in food processor and blend until well-combined.Transfer mixture to medium-sized bowl and place in freezer for 20-30 minutes to cool (they may take slightly longer if you chose to boil the cashews rather than soak).Remove mixture from freezer and form into balls.Place balls in freezer for 20 minutes to harden. I recommend putting them on a cookie sheet or plate lined with parchment paper to avoid the bottoms sticking.Remove from freezer once solid. Store in airtight container in the refrigerator or freezer (you’ll need to let them thaw for a little prior to eating if you choose to freeze them).Products: Here are some products i have found and loved!! zoodle maker: https://amzn.to/2Ht4kXK rice (sam's club)shirataki noodles--be careful about brands. not all are 0 carbs. also there's a trick to making them less rubbery. rinse them then coat them in salt and let them set before cooking.Zevia drinks: https://amzn.to/2S4r2JL

[y2shop]

Oven Berkualitas Golden Stars

Oven Berkualitas Golden Stars

Oven Berkualitas Golden Stars

Oven Berkualitas Golden Stars – GOLDEN STARS merupakan perusahaan penjual dan pembuat oven gas di Indonesia. Oven gas berkualitas dengan hasil yang maksimal pada aneka kue dan aneka roti , zoupa soup , ikan dll. Oven gas Golden Stars menggunakan 2 sisitim pengapian pada ovennnya yaitu pengapian atas dan pengapian bawah. Menggunakan cat anti panas yang tahan sampai…