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With the cooler weather around the corner, the sound of comfort foods are starting to entertain my mind and stomach.  Last night I made an attempt to make some homemade tomato bisque soup with a nice green salad and french bread on the side.  I make a lot of homemade soups, but never tomato bisque.  It is one of my favorite soups so I thought I might try my hand at it.  After all was said and done, I thought the soup came out wonderful and what I would call “a do-over”.  I found the recipe on the Food Network’s website (they have some wonderful recipes there!).  Below is the recipe, however, if you want a printable version, here is the link to the recipe.

Tomato Bisque:

Prep time – 15 min.

Cook time – 45 min.

Serves – 4-6 appetizer servings

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 tablespoon minced bacon (about 1/2 ounce)
  • 1 onion – chopped
  • 1 carrot – chopped
  • 1 celery stalk – chopped
  • 4 cloves of garlic, minced
  • 5 tablespoons all-purpose flour
  • 5 cups chicken broth (homemade or low sodium)
  • 1 (28 ounce) can whole, peeled tomatoes (with liquid) roughly chopped
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 3/4 teaspoon kosher salt
  • Freshly ground pepper

Directions:

Heat the butter in a large soup pot over medium-high heat.  Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute.  Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside.  Lower the heat to medium, add the onion, carrots, celery and garlic and cook, covered, stirring occasionally until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring for 3 minutes.  Pour in the broth and tomatoes and bring to a boil while whisking constantly.  Tie the parsley sprigs, thyme and bay leaf together with a piece of kitchen twine and add to the pot.  Lower the heat and simmer for 30 minutes.  Remove from heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle.  Working in batches, transfer the mixture to a blender and puree until smooth.  Using a sieve over a large bowl, strain tomato puree.  Return the puree to the pot and reheat over medium heat.

Whisk in heavy cream and salt into the soup and season with pepper to taste.  Divide among warm soup bowls and serve immediately.

As a personal side note, I did not use heavy cream (I used 1/2 and 1/2 which worked just as well and fewer calories).  I also did not use a blender to puree the soup, but used a hand held immersion blender which was easier.  If you have one, you may want to use that instead.  You also may want to adjust the amount of salt.  I used the recommended amount, but it may be a bit salty for some tastes.  I also added a bit of my own personal flair and toasted some pine nuts to sprinkle on top of the soup.  I also added a bit of crumbled gorgonzola cheese to the bottom of the bowl for a nice added surprise.

If you do decide to try out this recipe, let me know how you like it and any other variations made to it.

Have fun and bona petit!

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If you are diabetic, most know that it is sometimes hard to find desserts that are flavorful and not packed with tons of sugar. I found this recipe on dlife.com (a website for diabetics) that looked yummy. I may have to try it out to see if they are as good as they sound.

Ultimate Chocolate Chip Cookies

Source dLife
Rating (1) Prep Time 20 minutes
Cook Time 8 minutes Difficulty Easy
Yields 36 servings

Ultra rich chocolate cookies made with cocoa, espresso powder, and chocolate chips.

Ingredients

1/2 cup margarine, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 eggs
1 tsp vanilla extract
1 tsp instant espresso powder
1 tsp water, hot
1 1/4 cup white all purpose flour
1/2 tsp baking soda
2 tbsp unsweetened cocoa powder
2/3 cup semi sweet chocolate chips
1/3 cup chopped pecans, toasted ( optional)

Nutrition Facts
Makes 36 servings
Amount Per Serving
Calories 86.3
Total Carbs 12.1g
Dietary Fiber 0.2g
Sugars 5.7g
Total Fat 3.8g
Saturated Fat 1.2g
Unsaturated Fat 2.6g
Potassium 0mg
Protein 1g
Sodium 43.4mg
Dietary Exchanges
1 Fat, 1/2 Other Carbohydrate
See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as “optional” in the recipe.
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Directions

1 Preheat the oven to 350 degrees F.
2 Use a large mixing bowl, and mix by hand the margarine, sugar, and brown sugar.
3 Add the egg and vanilla, combining until creamy.
4 Dissolve the espresso powder in the hot water, and add to the mixture.
5 Use a medium bowl, and mix the flour, baking soda, and cocoa. Add to the sugar mixture, mixing well.
6 Stir in the chocolate chips and pecans.
7 Drop by rounded spoonfuls onto a baking sheet coated with non-stick cooking spray.
8 Bake for 8 to 10 minutes or until lightly browned.
9 Don’t overcook, as they harden as they cool. Remove from the baking sheet, and cool on wax paper or a wire rack.

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