#tablespoon celery salt

[reneeandallison]

The Best Red Cabbage Salad This red cabbage salad is tossed with a sweet and tangy dressing, then topped with blue cheese and almonds for a refreshing potluck starter.

[sleepykiks]

Appetizers and Snacks Recipe

Any party will have this hot artichoke dip as the star. Serve hot with crackers, celery, and toasted bread.

[creedtimeline-br]

The Ultimate Shaken Bloody Mary This dish is of restaurant caliber. You won't be dissatisfied! 1 teaspoon dill weed, 1 tablespoon seafood seasoning such as Old Bayâ„¢, 2 cups ice cubes, 1/4 teaspoon hot sauce such as Tabasco, 2 cans tomato juice, 1/2 teaspoon celery salt, 4 cornichons, 1 teaspoon Worcestershire sauce, 1/2 cup vodka

[harrissamir]

Delicious Artichoke Dip Any party will have this hot artichoke dip as the star. Serve hot with crackers, celery, and toasted bread.

[kedreeva]

Well, it took 2 full days of reducing, but here's my chicken stock bullion! It is cooling/freezing in my little portable freezer so it doesn't wreck the temp o in my real freezer, and then I will pop them out and stash them in the chest freezer for later use. We don't eat a lot of chicken, but we do use a lot of chicken stock for rice dishes, and this reduces our non-compostable waste.

I also pitted, cut, packed, and froze 4lbz of dark sweet cherries for later. LOOK at how pretty these bad boys are!

Recipe for the bullion under cut!

4 rotisserie chicken carcasses (everything we didn't eat the day of acquisition, bones, skin, juices etc)

6-8 large carrots (washed, ends clipped, but not peeled), cut in half to make thick chunks

1 Vidalia onion (as much of it as possible, chunked into quarters)

2 celery hearts (pulled apart, tips snipped, green stalks only not the yellow inner heart... That's for me to crunch on while waiting)

3 heads of garlic (not cloves, the whole head, cloves peeled)

1/2-3/4 cup dried parsley flakes (prefer to use whole fresh stalks but my garden is still growing and I have dried to use up)

Salt (no idea how much but. Salt.

Normally that's the recipe but it's been kind of bland (I know chicken stock is supposed to be kind of bland but this was worse) so I also added a tablespoon of cumin, a pinch of paprika, a pinch of cinnamon, and a spoonful of brown sugar, and it really kicked the flavor up well.

Toss everything into the pot, fill with water past the level of the stuff in it, and let simmer (not boil) for 8-12 hours. If you want the broth to be clear (not opaque) you can skim the foam/Stuff off the top as you go, and make sure you DO NOT BOIL it. Once it hits boil temp the proteins dissolve and cannot be separated back out and the broth will be opaque. Which doesn't hurt anything imo and skimming is more work so I don't bother, but some people don't like it.

Remove the chicken and stuff to a bowl or other pot (I use a screen colander over a smaller pot and ladle stuff in until I'm sure it will fit and then dump the rest in). Take the clean liquid that is left and reduce to the desired concentration. I could have gone another hour or so on this batch, I think but I was done waiting.

[foodshowxyz]

Hearty Homestyle Ragu Tagliatelle

Ingredients:

For the Ragu:

Olive oil: 2 tablespoons

Butter: 2 tablespoons

Onion: 1 large, finely chopped

Carrot: 1 large, finely chopped

Celery stalks: 2, finely chopped

Garlic cloves: 2, minced

Ground beef: 500 grams (1.1 lbs)

Pork mince: 500 grams (1.1 lbs)

Tomato paste: 2 tablespoons

Dry red wine: 1 cup

Canned crushed tomatoes: 2 x 400 grams (14 oz each)

Milk: 1/2 cup

Salt and pepper: to taste

Bay leaves: 2

Nutmeg: a pinch, grated

For the Tagliatelle:

Tagliatelle pasta: 400 grams (14 oz)

Salt: for boiling water

To Serve:

Freshly grated Parmesan cheese

Fresh basil leaves: for garnish

Instructions:

1. Prepare the Base:

In a large pot, heat the olive oil and butter over medium heat.

Add the chopped onion, carrot, celery, and garlic. Cook until softened and golden (about 10 minutes).

2. Brown the Meat:

Increase heat to medium-high and add the ground beef and pork mince. Cook until browned (about 15 minutes).

3. Deglaze and Simmer:

Stir in the tomato paste and cook for a few minutes.

Add the red wine, reducing by half.

Add the crushed tomatoes, milk, bay leaves, nutmeg, salt, and pepper. Simmer gently, partially covered, for at least 2 hours.

4. Cook the Tagliatelle:

Near the end of the ragu's cooking time, boil a large pot of salted water.

Cook the tagliatelle until al dente, then drain, reserving some pasta water.

5. Combine and Serve:

Toss the pasta with the ragu, adjusting the consistency with pasta water if needed.

Serve with a sprinkle of Parmesan and fresh basil.

[kaijuno]

One-Pot Macaroni Cheeseburger Soup – No Velveeta

Ingredients:

1 lb. ground beef

2 teaspoons dried oregano, divided

2 teaspoons dried thyme, divided

6 tablespoons butter

1 yellow onion, diced

1 cup sliced carrots

1 cup sliced celery

5 cloves garlic, minced

4 tablespoons flour

8 cups chicken broth

8 oz. uncooked elbow macaroni

1 cup heavy cream

8 oz. sharp cheddar cheese, shredded

1 teaspoon white balsamic vinegar

Kosher salt

Fresh cracked pepper

4 sesame seed buns, diced into 1-inch pieces

2 tablespoons olive oil

Garnish:

Sliced green onions

Shredded cheddar cheese

Instructions:

Step 1:

Preheat your oven to 400°F (200°C).

Arrange the diced sesame seed buns in a single layer on a parchment-lined baking sheet.

Drizzle with olive oil and toss to coat evenly.

Bake for about 10 minutes, or until they are crispy and golden.

Step 2:

In a large pot over medium heat, add the ground beef, 1 teaspoon of oregano, 1 teaspoon of thyme, and a few pinches of salt and pepper.

Cook the beef until it’s browned and crumbled, then remove it from the pot and set it aside.

Step 3:

In the same pot, melt the butter over medium heat (there’s no need to clean it out).

Add the diced onion, sliced carrots, sliced celery, and a generous pinch of salt and pepper.

Increase the heat to medium-high and cook for about 10 minutes, stirring occasionally.

Step 4:

Lower the heat to medium and add the minced garlic, along with the remaining 1 teaspoon of oregano and 1 teaspoon of thyme.

Cook for another minute.

Step 5:

Sprinkle in the flour and stir to coat the vegetables.

Cook for another minute while stirring frequently.

Step 6:

Add a splash of chicken broth to deglaze the pot, scraping up any delicious bits from the bottom.

Then pour in the rest of the chicken broth along with the uncooked macaroni and another pinch of salt and pepper.

Step 7:

Raise the heat to medium-high and bring the mixture to a simmer.

Once it simmers, reduce the heat to low and let it simmer for 5-7 minutes, or until the pasta is al dente.

Stir occasionally to prevent sticking.

Step 8:

Remove the pot from the heat and stir in the heavy cream and shredded cheese.

Then add the white balsamic vinegar.

Step 9:

Return the cooked ground beef to the pot and warm the soup over medium heat for a few minutes until everything is heated through.

Adjust the seasoning with salt and pepper as needed.

Step 10:

Serve the soup topped with the baked sesame seed bun croutons, garnished with sliced green onions and extra shredded cheddar cheese.

Enjoy!

[dailyfoodlovers]

idk i just feel like even though im talking to a lot of people no one really shows me any special attention when im funny or talks to me to tell me how much they think im cool in private. its just hard to fee like im reallly genuinely valued in these more casual relationships.

Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.

I only use eggs, butter, and salt — no milk or cream! I’ve never understood why people add extras like milk, cream, and even sour cream to eggs before cooking them. Milk and sour cream water scrambled eggs down and to us, the cream is just unnecessary.

If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.

Swirl then Sweep — We prefer scrambled eggs with larger curds than small, but love them to be extra creamy. The moment the eggs hit the pan, I use our silicone spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small curds begin to form (this achieves the creamy part). Then I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

Don’t Forget About Carryover Cooking — Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. It’s important to take the pan off of the heat before your eggs have finished cooking.

Scrambled Egg Variations

My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives.

You can also add extra ingredients to the scramble itself. In our dill scrambled eggs, we swirl in fresh chopped dill to the whisked eggs. If you’ve never had eggs and dill together, I highly recommend it.

For a cheesy egg scramble, add soft or shredded cheeses like goat cheese or shredded cheddar to the eggs just as they finish cooking. The heat from carryover cooking will be enough to melt the cheese into the eggs. We add feta to these scrambled egg, spinach, and feta breakfast burritos and love it.

More Easy Egg Recipes

How to Cook Hard Boiled Eggs – We show you how to cook hard boiled eggs perfectly, every time.

Simple Egg Salad Recipe – Easy egg salad recipe with a little mayonnaise, celery, fresh herbs and a spritz of lemon to brighten things up.

How to Poach an Egg – Learn three tips for making perfectly cooked poached eggs at home.

Avocado Egg Salad – This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

Easy Vegetable Frittata Recipe – The perfect frittata is soft inside with a texture similar to custard. You can pack just about anything into it. In our vegetable frittata, we add lots of colorful and tasty veggies, cheese, and herbs.

88 comments / 56 reviews

Print

Soft and Creamy Scrambled Eggs

PREP 10mins

COOK 5mins

TOTAL 15mins

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Makes approximately 2 servings

Watch Us Make the Recipe

You Will Need

1/2 tablespoon butter

4 large eggs

1/8 teaspoon kosher salt, or more to taste

Directions

Adam and Joanne's Tips

Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 168 / Protein 13 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 12 g / Saturated Fat 5 g / Cholesterol 380 mg

AUTHOR: Adam and Joanne Gallagher

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[aesethewitch]

Beef Stew Recipe - Potion of Fortitude

Whether it's been an exhausting week, a frigid winter's day, or just a stressful time, few things are more comforting than a hearty bowl of stew. I make this beef stew for myself whenever I need a true pick-me-up or when I'm preparing for an in-depth magical working. It provides lasting energy, warmth, and strength.

Plus, this recipe is scalable - make a ton and freeze it to enjoy for weeks or just make a little bit for one meal. The measurements below are approximate; measure with your heart.

Ingredients:

Chuck roast, cut to half-inch cubes (you can get pre-chunked stew meat, which is what I typically get)

Flour, enough to coat the beef

Salt and Pepper (about 1 tsp salt & 1/2 tsp pepper), for seasoning the beef coating

2 tablespoons Unsalted Butter

1 Onion, diced

2 Large Potatoes, peeled and cut into half-inch to one-inch cubes

2 Carrots, peeled and cut into rounds

5-6 Cloves of Garlic, finely diced

4 cups Beef Broth

Herbs of your choice, such as: Sage, Thyme, Marjoram, Celery Seed, Bay, Chili Flakes

Additional veggies of your choice, such as: Parsnips, Turnips, Bok Choy

Salt and Pepper to taste

Instructions:

Mix together your flour, salt, and pepper in a bowl. Toss the beef chunks in the mixture to coat. This will create a nice brown crispiness on the outside.

In your stew pot, sauté your flour-coated beef until browned on all sides. Remove from the pot and set aside.

Add more oil to your pot and cook your onion until translucent. If you don't mind soft carrots in your stew, add them now and cook until just starting to soften and brown. (Note: I often leave the carrots until after the potatoes are nearly cooked through because I don't like the texture of fully-cooked carrots.)

Once your onions are translucent and your carrots have started to soften/brown, toss in your butter and scrape the bottom of the pot. You want to get all those beautiful, delicious brown bits back into the mixture. You can add a little water if you need help loosening the bits.

Add your garlic and cook until fragrant, about 30 seconds.

Put your beef back into the pot (along with any drippings from the plate/bowl you placed it in). Pour your broth over everything and give it all a good stir.

Toss your potatoes into the pot. Bring it all to a boil and reduce your heat to let it simmer.

Add your herbs and spices. I recommend salt, pepper, sage, thyme, celery seed (or salt), and bay. If you like it spicy, you can throw in a bit of chili powder or flakes.

Simmer for at least one hour or until your potatoes are soft and your beef becomes tender, stirring occasionally.

If your stew isn't thick enough by the time your potatoes are done, you can make a cornstarch slurry by combining one tablespoon of cornstarch with two tablespoons of water. Pour the slurry into the stew and let it cook until thickened to your desired consistency.

Season with salt and pepper to taste.

Serve with crusty bread, veggie side dishes, or whatever else you like.

Optional magic you can include:

As mentioned above, I often use this recipe to bolster or replenish my energy before or after an intense magical working. It also works for physical exertions - I made this for a group of my partner's friends while they were moving heavy furniture to a new apartment, and it gave them all the energy to move everything in one night!

This stew has an intense comforting effect. If someone I know has been working hard, stressing out, or hasn't been feeding themselves properly, I'll make this for them to help them remember to take care of themselves. It's rejuvenating, hearty, and full of love.

Depending on the herbs you choose to include, this could also be a powerful protection spell. Especially in the cold months, I use this as a protective ward against the cold exhaustion that pulls at the body and mind.

Pop a bit of chili in this spell to both speed up its effects and cast out negativity! Nothing clears the sinuses like a nose full of spice, and nothing clears the body of bad vibes like a good dose of chili flake.

Like many of my spell recipes, this one is most effective when it's shared. Give a bowl to your friends, your family, your neighbors, whoever. It makes a wonderful offering to house spirits or ancestors.

If you make this recipe, please let me know your thoughts! And if you enjoy this or my other posts, please consider dropping a couple dollars in my Ko-Fi tip jar!

Happy cooking, witches! 🍲

[classiccookbooks]

Chicken with Forty Cloves of Garlic 

Source: The New James Beard 1989

A Provençal recipe I taught for years in my classes-and which never failed to astonish the students. They couldn't believe we would use forty garlic cloves, but the slow braising softens the garlic to a lovely buttery consistency and delicate flavor, like the garlic purée on page 534.

Makes 8 servings 

2/3 cups oil

8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs)

4 ribs celery, cut in long strips

2 medium-size onions, chopped

6 sprigs parsley

1 tablespoon chopped fresh tarragon

(or 1 teaspoon dried)

1/2 cup dry vermouth

2 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Grated nutmeg

40 cloves garlic, unpeeled

Put the oil in a shallow dish, add the chicken pieces, and turn them to coat all sides evenly with the oil. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onion, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then the lid (this creates an airtight seal removing the cover. so the steam does not escape). Bake in a 375° oven for 1 1/2 hours, without removing the lid. 

Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.

[therealvinelle]

I can't justify it, but I feel like you have at least one really good recipes for soup!

My recipe is: Sautee half an onion, diced, in a pot with a tablespoon of butter and a tablespoon or so of thinly sliced celery until it all starts to sweat. Add three large peeled and diced potatoes. Cover with water and boil until the potatoes are soft and then smash with a big spoon or a potato smasher. Add salt and pepper to taste, reduce heat to a medium, chop in some kind of white fish (halibut is best but so pricey), and wait until fish is falling apart and fully cooked (about 20 minutes). Garnish with whatever you'd like, but heavy cream and little bits of bacon can both kick this up a notch. This is anon's fish chowder recipe!

Oh I have many, it depends on what you want.

How about, to celebrate Norway's Minister of Health and Care Services being found guilty of plaguarism a few minutes ago (I'm STOKED), we do a celebratory recipe.

Minor warnings for awkward language as I rarely read English cooking recipes and am not familiar with the linguistic conventions.

Mussels in saffron soup

You need:

2 kg mussels

2 dl dry white wine/apple juice

1 finely chopped clove of garlic

1 finely chopped shallot

Saffron

Parsley (optional)

Thyme

3 dl cream (the creamy kind! Not sure what product that would be in English. The kind you whip to get whipped cream.)

2 tbsp finely chopped chives (for decor)

All the quantities are optional, consider them guidelines.

Wash and scrub the shells. Steam them in white wine, remove from heat once they open. Keep the broth, and let simmer with the garlic, shallot, parsley, and thyme. Add cream, then saffron. Let thicken.

For the sake of not driving your guests to sticky fingered homicide: separate the mussels from their shells (if the shell is closed, very broken, or the flesh is so yielding it feels uncooked, discard the shell. White or pale color is completely fine, as are very small or very large mussels) and serve in a bowl with the soup, keeping a few empty shells for decoration and scatter the chives across the top for a finish. You then print a photo of Ingvild Kjerkol standing outside her house saying "It's not plaguarism, it's text similarities! That's what happens when you use similar methodology." to the entire country, and love life.

God appetitt!

[forkfulofflavor]

Creamy Chicken Noodle Soup Ingredients: 2 sticks celery, chopped finely 2 medium carrots, peeled and chopped finely 1/2 medium onion, chopped 1 tablespoon olive oil 1 tablespoon butter 3 cloves garlic, minced 1/4 cup flour 4 cups chicken broth 1.5 pounds uncooked chicken breasts 1/4 teaspoon Italian seasoning 1 cup heavy cream 2 cups uncooked egg noodles Salt and pepper, to taste 1 tablespoon fresh parsley, chopped Directions: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the celery, carrots, and onion. Sauté for 5-7 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Stir in the flour and cook for 1 minute, stirring constantly to avoid any raw flour taste. Pour in the chicken broth, stirring until the flour dissolves. Add the chicken breasts, Italian seasoning, and heavy cream. Increase heat to high and bring the soup to a gentle boil. Cover with the lid slightly open. Lower the heat to a simmer and cook for 10 minutes. Add the egg noodles to the pot, stir, and cover again with the lid slightly open. Cook for an additional 8-10 minutes, stirring halfway to prevent noodles from sticking. Remove the chicken, cut it into bite-sized pieces, and return it to the pot. Season the soup with salt and pepper to taste. Stir in fresh parsley and serve immediately. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories: 430 kcal | Servings: 6 This Creamy Chicken Noodle Soup is the ultimate comfort food, bringing together tender pieces of chicken, flavorful vegetables, and egg noodles in a rich and creamy broth. Each bowl is warm and satisfying, with a touch of Italian seasoning and fresh parsley to add a hint of herbal freshness. Perfect for cool nights, this soup will quickly become a family favorite for its comforting and classic flavors. Serve this hearty soup with a sprinkle of fresh parsley and a slice of crusty bread on the side to make it a complete meal. The creamy broth, tender chicken, and flavorful vegetables make each spoonful a treat, offering all the coziness and warmth you crave in the fall and winter seasons.

[greatest-ball-of-fire]

Fireball can I please have the Gregor Recipe with your special spice?

The closest thing I can find that you have on your planet is Crab and Vegetable Soup (for a vegan version, just skip the crab and use vegetable stock).

Ingredients:

3 pounds of claw or lump crab meat (picked free of shells)

1 bag of frozen corn (or 3 cups fresh)

1 large can of tomatoes

1 squash or zucchini, diced

1 cup of frozen or fresh chopped green beans

1 cup frozen or fresh peas

1 small broccoli or cauliflower or both, chopped or diced

2 diced large carrots

2-3 diced celery stalks

1 diced medium onion

4 minced garlic bulbs (or 1-2 tablespoons minced garlic from the jar)

2 boxes/about 6 cups of stock (vegetable or really any stock or broth will do)

Salt and pepper to taste (at least a teaspoon)

2 bay leaves

2-3 tablespoons chopped parsley

½ teaspoon cayenne pepper

Add Old Bay Seasoning or Leblanc’s Creole Seasoning to taste (start with half a teaspoon and go from there)

Drizzle of vegetable oil

Fireball special version ingredient: Chili flakes

Directions: Get a big pot, heat the oil and add all the vegetables. Cook the vegetables. Add the stock to the pot. Add the crab. Add the salt, pepper, bay leaves, cayenne pepper, and other seasonings. Cook. This is a giant pot of food. Just cook it until it’s all hot. Taste the broth as you go and add more seasoning to taste. Add chili flakes. Take out the bay leaves before serving.

Serve hot with bread and butter! Make sure there is prijand and more chili flakes on the table for the bravest eaters.

[ontologicalmoki]

chicken noodle soup! Recipe adapted for only one functioning arm!

(It’s delicious) (and also too hot to eat so I’m typing instead)

1

raw chicken thigh

1

Tbs butter

2

ounces/1 quarter cup pre chopped(!) celery and also 2 more oz carrots (also pre chopped)

1

qt chicken beoth

1

handful of flour

3

little circles of taglietti noodles (they were the only egg noodles in the house) (I can’t spell)

SOME

thyme and sage

ALSO

salt

AND

a splash of rice wine I forgot I added that.

• get the pot warm with a tablespoon of butter in it, like medium heat.

• cut the chicken up into little pieces with kitchen scissors (genius)

• add chicken pieces to the pot, salt liberally.

• add a splash of rice wine bc it makes the chicken cook better. Could use any cooking vinegar, but be sparing if you do that. Could probably use like. Other alcohol too. I just only have cooking rice wine. anyway then add a bit of thyme and sage, maybe parsley. (Could go the whole nine miles and add rosemary too) (don’t overdo these)

• when the chicken is like mostly cooked, add the handful of flour and stir until the flour browns

• before the flour burns, add a generous splash of chicken broth and stir. Get all the flour mixed in. Then add another hefty splash of broth and stir that in. Then you can probably add the whole carton. Make sure the flour incorporates smoothly each time. The goal is no dough lumps. (Do this with your functioning arm or you’ll regret it)

• dump the containers of precut celery and carrots in your soup! No chopping required!

• low boil until the carrots are kinda soft ish.

• break the tagliettis (no idea what any of those letters are supposed to be) up into soup sized pieces without using your dysfunctional arm. Main options are punch the bag of them or use a bag that’s already been kinda mushed being in the cabinet. Or just use regular egg noodles in the first place but these are pretty yummy (soup has cooled down now)

• cook until the noods are done. Ask someone with two arms to get a bowl out of the cabinet for you, and ladle with your functioning arm. (Small drip cleanup may be necessary) (unless your roommate takes pity on you and does it for you after watching you drip slightly with the first scoop)

• eat!

(Some steps have been revised based on what I should not have done with the dysfunctional arm)

[healthyfood-24]

Creamy Lobster Bisque with Sherry and Fresh Herbs

Ingredients:

1 lb lobster meat, cooked and chopped

2 tablespoons olive oil

1 large onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

3 cloves garlic, minced

1/4 cup tomato paste

1/4 cup all-purpose flour

4 cups seafood stock

1 cup heavy cream

1/2 cup dry sherry

2 tablespoons fresh tarragon, chopped

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Directions:

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes.

Add garlic and cook for another 1-2 minutes until fragrant.

Stir in tomato paste and cook for 2-3 minutes, allowing it to darken slightly.

Sprinkle flour over the vegetables and stir well to coat, cooking for another 2 minutes.

Gradually add the seafood stock, stirring constantly to prevent lumps. Bring the mixture to a simmer.

Add the lobster meat and cook for 10-15 minutes, allowing the flavors to meld.

Stir in the heavy cream and dry sherry, and cook for another 5 minutes until the bisque is heated through.

Remove from heat and stir in fresh tarragon and parsley. Season with salt and pepper to taste.

Use an immersion blender to puree the soup until smooth and creamy. Serve hot.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 320 kcal | Servings: 4 servings

#seafood #lobster #bisque #souprecipe #comfortfood #finedining #gourmet #sherry #homemade #delicious #creamysoup #freshherbs #seafoodlovers #luxurymeal #easydinner #dinnerideas #cozymeal #healthyeating #souplovers #lobsterrecipe

[kaijuno]

Tuscan White Bean & Kale Soup🥣✨

Ingredients:

3 cans (15 ounces each) cannellini beans, drained and rinsed

1 yellow onion, finely chopped

4 garlic cloves, minced

2 tablespoons olive oil

2 large carrots, peeled and chopped

1 stalk celery, diced

⅓ cup white wine (e.g., pinot grigio)

2 cups chopped kale (stems removed, finely chopped)

2 ½ to 4 cups vegetable or chicken broth (adjust to desired consistency)

1 tablespoon tomato paste

1 teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

¼ teaspoon red pepper flakes (optional for spice)

¼ teaspoon Italian seasoning

2 bay leaves

1 teaspoon dried thyme

Instructions:

• Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 5 minutes. Stir in the minced garlic, celery, and chopped carrots. Continue sautéing for about 10 more minutes until the vegetables soften and brown slightly. This browning will add depth of flavor.

• Deglaze with Wine: Pour in the white wine and cook for 5-7 minutes until most of the liquid has evaporated, stirring occasionally.

• Add Remaining Ingredients (Except Kale): Stir in the drained beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, bay leaves, dried thyme, and dried oregano. Pour in 2 ½ cups of broth to start (you can adjust the amount later if needed). Stir well to combine.

• Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes.

• Blend a Portion for Creaminess: Once the soup has simmered, remove and discard the bay leaves. Transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth. Return the blended portion back to the pot and stir to combine. If the soup is too thick, add more broth until it reaches your preferred consistency.

• Add the Kale: Stir in the chopped kale and let the soup simmer for a few more minutes until the kale wilts. Taste and adjust seasonings, adding more salt, pepper, or a squeeze of lemon juice for brightness if desired.

• Serve: Serve the soup warm, paired with hearty bread for dipping. Enjoy this wholesome, nourishing meal!