Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Here we are, almost the middle of January. I love this time of year because it gives me permission to feed my soup appetite. Lets face it these Winter months are the perfect time of year to feed your soup appetite! Nobody feels like a hot bowl of soup in the summer months.
Come January however, and we all start craving something hot and rich to warm our bellies. Not as a starter. Not as a lunch. We want a hearty bowl of soup that will warm us up and, with a crisp roll or fresh thick slice of bread, fill our bellies in a way that nothing else quite can!
Soup suppers that are truly satisfying both to the appetite and the soul. These ten recipes are some of my and my family's favorites. I think you will enjoy them as well!
Soup with dumplings? Count me in! Especially cheese dumplings. Simple to make and using simple everyday ingredients. Its also a great way to use up what's in the fridge.
This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this!
Stone Soup was one of my children's favourite storie when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup.
Its a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
This potato soup is a delicious bowl filled with all the comfort food goodness of a loaded baked potato. Rich and belly warming, this is sure to become a favourite!
What's not to like about a rich and creamy soup that is loaded with cheddar cheese, crisp bacon, sour cream and spring onions?? Nothing that's what!
A deliciously hearty beef soup filled with loads of vegetables and rich flavors. You can use leftover roast beef for this, or deli beef, or even brown some ground beef.
A puff pastry crouton is sprinkled with everything bagel seasoning and baked until crisp. Ready to float on top of each serving of that delicious soup!
This is a fabulously tasty chicken soup, with fresh flavours! It uses chicken stock along with lemon juice.
You might think the lemon would be overpowering, but it really isn't. It adds a lovely layer of flavour that is quite pleasant! It is delicious and hearty. You can make everything up to adding the pasta ahead of time, but do wait until not too long before serving it to add your pasta.
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious.
This is gorgeous ladled into heated bowls and served hot with some crusty bread.
This soup is rich and delicious with an abundance of East Indian/Asian flavours and filled with meaty chunks of turkey, plenty of vegetables and rice.
There is a gentle hit of heat and spice from the use of curry powder and a touch of sweetness (which goes well with curry) by using a fresh apple, chopped. Altogether, its a very hearty, delicious and satisfying soup.
Its amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!!
This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good grated cheese! Some garlic toast on the side would be great!
Sweet onion, meaty mushrooms, lemon, dill, sour cream and a good stock all work together to create something with is sublime and quite simply delicious. There is no other word to describe it.
Not is this soup incredibly tasty, but it is also really quick and easy to make. Do make the croutons. I have always felt a bit of something atop a bowl of soup turns it from something into SOMETHING!
Simple to make, hearty and delicious. I don't know what else a person could ask for than this!
This soup is hearty and filling and filled with lots of veggies and smoky bacon. Perfect for a cold winter's day.
HINTS AND TIPS FOR MAKING THE BEST SOUPS POSSIBLE
1. There are a lot of really great ready made stocks available in the shops these days, but often they can be high in salt. I always try to make my own stock when I have bones left from a roast or ham or chicken.
1. There are a lot of really great ready made stocks available in the shops these days, but often they can be high in salt. I always try to make my own stock when I have bones left from a roast or ham or chicken.
- Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown). Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt. You can also add some fresh herbs if you have them like parsley and thyme. Bring to the boil.
- Skim off any foam and discard. Simmer over low heat for an hour or so. Obviously the longer you simmer it the more flavor filled it will be. Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.
2. An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish. It will still have texture however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve. Passing it through a sieve will remove any solids and make for a creamier soup.
3. If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden and you can just lift it off the top and discard. Alternately you can pass several layers of paper towel across the top, just skimming it. The paper towel will soak up the fat very easily.
4. Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.
5. Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups. There are also certain vegetables whose textures alter a bit when frozen, such as potatoes. You may, or may not, like the texture of them afterwards.
6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.
7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it. You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.
8. Often it is a wise thing to double up your soup recipes, freezing some for a later date. Package and label them in single serving sized containers which are easy to reheat in the microwave at a later date.
9. I don't know any soup which is not greatly enhanced by adding a crisp crouton or something crunchy on top. You can easily cut shapes using cookie cutters out of buttered bread and toast them in a hot oven. You can add sesame seeds, or bagel seasoning, coarse salt and pepper, etc. to make them even prettier.
Scraps of pastry rolled out and cut into shapes, then baked until crisp. Potato skins toasted in a hot oven until crisp and golden, and topped with cheese. Stale croissants, sliced into thin slices crosswise, sprayed with low fat cooking spray and then toasted in a hot oven.
There is no end to the possibilities when it comes to creating something tasty and crisp to flat on top of your soup!!!
10. Always ladle your soups into heated bowls or mugs. This just helps to keep the soup hot for longer and makes for a much better presentation.
I hope you have enjoyed the selection of hearty soups I have chosen to share with you today!! What are your favorite soups? Do you have any suggestions or questions? I really want to help! Just pop them into the comments section below!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
I don't know about you, but I like to cook a roast dinner of some sort at the weekend. I had a pork rib loin roast in the freezer that I wanted to use up. I thought this week would be an excellent time to do so.
We are all tired of turkey and beef and ham. Pork is a break from all the holiday meals we were enjoying in December. It is both delicious and comforting. Today's pork is also very lean when compared to the pork of yesteryear!
Roasted to perfection, this delicious garlic and butter herbed pork loin makes a delicious option for your Sunday dinner, or for any special occasion really. Not only is it tender, flavor-filled and moist, but it comes with its own roasted vegetables on the side.
All you need to cook in addition to what you see here is perhaps some potatoes or rice. I didn't even bother with that. I had plenty on my plate regardless to having any starch. As a diabetic I don't always need the carbs!
As you can see it basically cooks in one dish. Meat and vegetables. Nothing could be easier. All are coated with a delicious mix of herbs, and garlic.
They are also dotted with butter, ensuring extra tastiness! Chicken stock helps to keep everything moist and also provides plenty of pan juices to make a tasty gravy!
There is also no need to sear or brown the meat ahead of time. Simply pop everything into your roasting tin/dish and pop it into the oven.
Easy peasy, lemon squeezy.
WHAT YOU NEED TO COOL GARLIC BUTTER HERBED PORK LOIN
Nothing too out of the ordinary, that's what. Simple ingredients done well. The deliciousness of this easy speaks for itself.
For the meat and vegetables:
- 2-3 lb boneless pork loin roast, with a thin cap of fat
- 1 small turnip (swede/rutabaga) peeled and cut into 1 inch cubes
- 3 large carrots, peeled and cut into thick slices on the diagonal
- 2 small cabbage, trimmed and cut into thick wedges
- 4-5 cloves cloves peeled and minced garlic
- 1 teaspoon dried thyme
- 1 tsp dried summer savory (if you can't find it use marjoram)
- 1 tsp dried sage leaves
- 1 tsp paprika
- Kosher or sea salt and fresh cracked pepper to taste
- 6 tablespoons butter
- 1 cup (240ml) chicken stock
For the gravy:
2 TBS butter
2 TBS flour
2 cups (480ml) of pan juices and stock to make up the full amount
This always turns out fabulously tasty. That mix of herbs goes wonderfully with everything and what can I say about garlic and pork? It is a marriage made in heaven!
The vegetables are nice and tender and are all things which also go very well with pork. I adore the combination of pork and cabbage. They are also nice made into a hash with the leftover cooked pork in the following days.
HOW TO MAKE GARLIC BUTTER HERBED PORK LOIN
I love roast dinners like this. There is only a very simple preparation needed. The dinner basically cooks itself!
You will need to preheat your oven to 425*F/ 230*C/ gas mark 7. Have ready a roasting tin/casserole large enough to hold the meat and vegetables.
I like to cut criss-cross slashes in the fat on top of the meat. This helps the flavors of the garlic and the herbs to get right into the meat, adding to its deliciousness.
Place your meat in the center of the roasting tin, arranging the vegetables on either side. Sprinkle the garlic, herbs, salt and pepper evenly over everything.
Dot with the butter. Pour the chicken stock into the pan. I pour the stock down the side edge so as not to disturb the butter, garlic and herbs. Cover the whole dish tightly with aluminum foil.
Roast in the preheated oven for 1 hour. Uncover. Reduce the oven temperature to 325*F/160*C/ gas mark 3.
Continue to roast for a further 1 to 1 1/2 hours until the pork juices run clear, the vegetables are tender and the pork registers an internal temperature of 145*F/63*C.
Remove the pork and vegetables to a platter. Tent with foil and set aside to keep warm. Resting the meat like this helps any juices to be reabsorbed, keeping your meat moist and tender.
Skim fat from the pan juices and add stock to the amount needed to make the gravy.
Cook over moderate heat, whisking constantly, until the mixture bubbles and thickens. Cook for several minutes longer. Taste and adjust seasoning as required with salt and black pepper.
I did not need any additional seasoning at all.
Serve the meat, cut into thick slices, along with a portion of vegetables for each person and some of that delicious gravy spooned over top.
As you can see the meat is deliciously moist and tender. So are the vegetables. Both together are comfort food bliss. All you really need on the side, if anything, are some potatoes or some rice.
Nobody needs to know how easy this was to prepare. You could actually throw some medium sized baking potatoes into the oven along side of the roast for the last hour and a half of cooking if you wanted to.
Just wash them really well, prick with a fork and place them into the oven right on the oven rack. Again, easy peasy.
Simple. Easy. Delicious. Who could ask for anything more than that!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
We are now into the two busiest weeks of December. Those couple of weeks right before Christmas when we have more things to do than we can possibly cope with! (Unless you are really a super-organized person, and I am not!) Its down-to-the-crunch time!!
I thought it would be fun to share with you today some quick and easy Winter Warmer meals guaranteed to get you in and out of the kitchen quickly. There is no need to have to resort to a takeaway for supper (unless you feel like a real treat)!
There is a bit of something here for everyone to enjoy, even the vegetarians in the group! Whatever your leanings, your family is sure to enjoy all of these fabulously tasty, belly-warming options!
HERBED TOMATO AND WHITE CHEDDAR SOUP. This delicious tomato soup is simple and easy enough to enjoy as a lovely light supper, but at the same time rich and flavorful enough to be used as a first course party dish.
Topped with crunchy cheddar croutons it is very easily made for a light family supper, but at the same time it is elegant enough that you wouldn't mind serving it to company.
I like to serve it with some mash or rice. With the exception of a few small prep details, this delicious dish pretty much cooks itself.
SKILLET BRATS & SPUDS This is a deliciously easy pan fry that includes spicy bratwurst, cabbage and potatoes.
Cooked all in a skillet, there is a delicious touch of cream and cheese that tip these simple ingredients over the top into something very special indeed!
PROPER WELSH RAREBIT This very popular supper dish is a lot easier to make than one would suppose! Its surprisingly hearty and quite delicious!
Spooned on slices of bread and grilled to perfection it makes a really tasty supper that works well with a salad on the side or even chips. (French Fries)
You can even make the rarebit mixture ahead of time, spreading it onto the bread and grilling when its time to eat.
TRADITIONAL COTTAGE PIE Whether you make this with leftover roast beef from the Sunday lunch or brown ground beef specially to use, this one is a real family pleaser.
Meat and gravy, plus vegetables baked beneath a lush potato thatch. You can also make this ahead of time, ready to pop into the oven when you are ready to eat.
OVEN BARBEQUED CHICKEN This is so easy to make that I almost hesitate in posting the recipe, but someone might benefit from my posting it. Its always been a family favorite.
Easy. Delicious. Simple. Your family will love it. This chicken basically cooks itself leaving your hands free to do other things. And we all know how busy our December days can get!!
SHREDDED BEEF TACOS For this recipe the slow cooker does most of the work so you don't have to!
Fork tender beef that works very well in tacos, and would indeed also be great in burritos or quesadillas. Just throw it into the slow cooker in the morning and let it do all the work.
Take the meat out and shred it, warm some tortillas, put out the taco toppings and you are good to go!
CROCK POT CHICKEN & STUFFING No fuss, no muss and totally delicious. Chicken breasts get layered in the crock pot with a few other bits, the end result being something the whole family will love.
Your sides can be a simple or as complicated as you choose. I like to have some vegetables and potato with this, but its great even on its own with nothing else! Its just plain delicious!
CHILI DOG SAUCE This fabulously tasty sauce can be made well ahead, ready to warm up when you are ready to eat! It does make quite a bit, but freezes really well.
You can also warm up the leftovers with some cut up hotdogs and ladle them over oven chips for a stress-free mid-week Chili Dog Poutine that everyone will love!
SCRAMBLED EGGS BENEDICT Why not have breakfast for supper!!! If you use convenience ingredients like a ready made hollandaise sauce, this goes together very quickly.
Toasty muffins, topped with back bacon, scrambled eggs and that lush benedict sauce.
It tastes and looks like you spent all day, but is so easy. Who knew elegant could be so simple to do!
FAJITA CHICKEN BAKE Simple, quick to make, and a fairly delicious way to get in some of your five a day. I like to serve it with rice. Its a bit spicy so adjust accordingly.
If you can layer things in a casserole, then you can make this simple, family friendly dish!
VEGETABLE STEW WITH CHEESE PUFF DUMPLINGS Not a scrap of meat in site but I promise you that you will not miss it. This will have everyone scrambling for seconds!
Comforting, rib sticking, tasty and hearty. What more could you ask for. Dumplings! Oh yeah!!
A bit of crusty bread on the side and Bob's your Uncle. The fact that it's quick and simple and family pleasing just means that this is the perfect weeknight super!
LAYERED RAVIOLI BAKE Quick, simple and quite delicious. You will love this easy casserole.
Fresh Ravioli pasta layered in a baking dish with a simple meat sauce and cheese. What's not to love about the easy of this one! A salad and some garlic bread on the side and you're in like Flynn!!
CROCK POT SAUERKRAUT SOUP I've saved the best for last! This is so simple to make. If you can bang everything into a pot, then you can make this, because . . . that's all it really involves!
This is a delicious soup which is easy to make and leaves your hands free and available to get on with other things. It makes a perfect supper when served with some crusty rolls.
So there you have it! A delicious round up of tasty possibilities designed to get you in and out of the kitchen quickly without a lot of fuss over these next few weeks! Enjoy! (I know I will!!)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons