- 2 tbs unsalted butter
- 2 pounds sliced fresh mushrooms
- 1 pinch salt
- 1 yellow onion, diced
- 1 1/2 tbs all-purpose flour
- 6 sprigs fresh thyme
- 2 cloves garlic, peeled
- 5 cups chicken broth
- 1 cup heavy whipping cream
- 1 pinch salt and freshly ground black pepper to taste
- Melt butter in a large soup pot over medium-high heat, cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices, reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
- Sauté onion with mushrooms and cook until onion is soft and translucent, about 5 more minutes. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken broth into mushroom mixture. Bring to a simmer and cook for 30 minutes. Remove thyme bundle.
3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick. Or use the immersion blender.
4. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Delicious moist cake loaf, drizzled with orange glaze and decorated with candied oranges.
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 eggs
- zest of two oranges
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 4 tbs freshly squeezed orange juice
For the glaze:
- 1 cup confectioners’ sugar
- 2-3 tablespoon freshly squeezed orange juice
For the candied oranges:
- 1 orange thinly sliced
- 1/2 cup sugar
- 1/2 cup water
1 Preheat oven 350F. / 180C. Grease and flour a 8.5 inch x 4 inch loaf pan and set aside.
2 In a small bowl combine the flour, baking powder, and salt. Whisk to combine.
3 In the bowl of a standing mixer fitted with the whisk attachment combine the yogurt, sugar, eggs, orange zest, orange juice, and vanilla. Whisk to combine. With the mixer on running on low, add in the dry ingredients into just combined. Then pour the vegetable oil into the batter and mix until it’s combined well.
4 Pour batter into loaf pan and bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
5 To make the candied orange slices, combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the orange slices to the mixture so that they are in a single layer, reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Let air-dry on a cooling rack (place some paper towels underneath the rack to catch the syrup drips) until ready to garnish.
6 to make the glaze: When the cake is completely cool, combine the confectioners’ sugar and orange juice in a small bowl and whisk to blend until smooth. Adjust the consistency as needed with additional juice or confectioners’ sugar. Drizzle the glaze over the top of the cake and garnish with the candied orange slices. Let stand briefly until the glaze sets. Slice and serve.
One of my family favorite dishes for breakfast, made of a layer of hash brown topped with beaten eggs, veggies and cheese and then baked in the oven.
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tablespoons (1/2 stick) butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked mortadella ( optional)
- 1/2 cup diced green onions
- 1 cup shredded Cheddar cheese
- Salt and freshly ground black pepper
- Preheat oven to 400 F.
- Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust.
- Bake for 20 to 25 minutes until golden brown and starting to crisp.
- Meanwhile, in a large mixing bowl, combine the remaining ingredients.
- When the hash brown crust is ready pour the egg mixture over it and return to the oven.
- Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
This recipe adapted from Paula Deen.
Are you looking for a healthy version of falafel? If yes, then this is the perfect recipe for you.
- 4 eggs
- 1 cup vegetable oil
- 1/2 cup onion finely diced
- 2 Garlic cloves mashed
- 1 cup powdered milk
- 2 cups parsley finely chopped
- 1 1/2 cup chickpea flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed coriander
- 1 tbs baking powder
- 1 tsp dried red pepper (optional )
- 1/2 tsp cumin
- Sesame seeds and nonstick spray to coat the tart pan
- Preheat oven to 350F./180C.
- 1 in the food processor bowl, add all the ingredients but not the sesame seeds mix until all ingredients incorporated.
- Spray the tart pan with nonstick spray and then sprinkle the bottom and the sides with sesame seeds
- Spread the falafel batter on the tart pan
- Sprinkle more sesame seeds on top of the batter
- Bake the falafel tart in the middle rack of the preheated oven for about 20-30 minutes or until inserted tooth pick comes out clean
- Let it cool on a wire rack for about 10 minute
- To serve the tart, smother some hommos dip or tahini sauce on top. And top it with pickles and veggies.