Broccoli soup

Author channel washussan   11 год. назад

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Gordon Ramsay - Swede and cardamom soup

Gordon Ramsay prepare swede and cardamom soup

Cream of Broccoli Without The Cream - Low Fat - Weight Loss.

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Fried rice recipe 炒飯(チャーハン)の作り方・レシピ

ingredients for 2 rice 200g egg 3-4 spring onion green onion oil salt pepper nagasawake sause or soy sause 15cc How to make nagasawake sause in English other fried rice recipes Crab&lettuce fied rice recipe Tomato & garlic fried rice recipe Corn fried rice recipe Dried fish fried rice recipe Curry fried rice recipe Natto fried rice recipe Pork&Kimchi Fried rice minced meat and Lettuce fried rice recipe Smoked salmon fried rice recipe 詳細レシピは長澤家のレシピブログで♪ 材料(2人分) 冷凍ご飯 200グラム たまご 3~4個(といでおく) 長ねぎ(みじん切り) 適量 万能ねぎ(みじん切り) 適量 長澤家の万能つゆ  少々(もしくは醤油 少々) サラダ油 適量 塩 適量 こしょう 適量 家庭用の長澤家の万能つゆの作り方はこちらです♪ チャーハンを作る時ご飯とあらかじめたまごを混ぜておく方法や、卵とご飯をほぼ同時に炒める作り方がありますが、長澤家長男は先に卵をやや柔らかめに作っておいて、ご飯を炒めて戻す方法が一番たまごの食感がよくて香ばしく仕上がると思います。あとは慣れなので何回か挑戦してみて下さい。 様々な炒飯レシピ集はこちらです↓

World's Best Breakfast Recipe - Shakshuka AKA Tomato Eggs

All Ingredients and Method Below!!! Check out my for recipes and pics @primal_gourmet Turn on HD for maximum awesomeness! When it comes to Shakshuka, I'm a purist. I like to keep things simple and easy, focusing on the two star ingredients - the tomatoes and the eggs. The spice of the harissa (a magical Tunisian chili paste) and smokiness of the Spanish paprika are GLORIOUS alongside the sweet yet acidic tomatoes and creamy, rich eggs. Shakshuka is the ultimate breakfast or brunch dish because its all cooked in a single pan and can easily feed a crowd. Plus, its super healthy and will leave you satisfied but not weighed down. Give it a try and let me know what you think in the comments! Lots of Love, PG N.B: The measurements for this Shakshuka recipe should be taken with a grain of salt (see what I did there?!) Jokes aside, Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages! I promise, once you make it, you will make it time and time again! Enjoy! Ingredients: 1/8 cup Organic extra virgin olive oil 8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making) 5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here) 1 medium onion – diced 3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.) 1 tsp smoked Spanish paprika 1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!) Salt and Pepper to taste 1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here) 1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon) Method: 1. Heat a large, cast iron skillet over medium heat. 2. Add olive oil to the pan. 3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn. 4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning. 5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper. 6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning. 7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it. 8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.) 9. Remove from heat and garnish with your olives and fresh herbs. 10. Serve and enjoy your Paleo Shakshuka. Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that should arise among the best of friends over who should wear the “Best Brunch” crown (though if you make this version it will probably be you. Just saying.) Music: Bensound - Funny Song

Broccoli and Cheese Soup Recipe -- The Frugal Chef

If you like creamy soups this broccoli and cheese soup recipe is for you. It is easy and very good. You can use frozen or fresh broccoli which makes it very convenient. Not everyone loves broccoli. In fact some people plain hate it. I have read that it might have to do with genetics but who knows? All I know is that a warm bowl of cream of broccoli soup with cheese brings a smile to me face and a wondrous feeling of well being. SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Serves four 2 heaping cups broccoli florets 3 TBS butter 1 medium yellow onion - chopped Pinch nutmeg 1 large garlic clove - minced 3 TBS flour 4 cups low sodium chicken stock, low sodium vegetable stock or water ½ cup whole milk ½ cup shredded Cheddar cheese ½ tsp. salt ½ tsp. black pepper Melt 3 TBS butter in a heavy pan. Add the onion. Season with salt and nutmeg. Cook until softened, about 3 to 4 minutes. Add the flour and mix well. Cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the stock. Whisk the roux constantly until all lumps have disappeared. Bring to a soft simmer and simmer for 5 minutes until thickened. Add the broccoli and cook for about 10 minutes, until it is cooked through. Blend the soup. If you have an immersion blender do it now. If you don’t, wait for it to cool a bit and blend in batches. Bring back to pot. Add the cream and the cheese. Stir until cheese is melted and soup is heated through. Taste for salt and adjust. Serve! CALORIES 250.33; FAT 15.21 grs (sat 9.65; mono 3.89; poly 0.54); PROTEIN 11.25 grs; FIBER 2.5 grs; CARBS 18.78 grs; CHOLESTEROL 46.47 mg; IRON 1.16 mg; SODIUM 560.44 mg; CALCIUM 182.20 mg Print your recipe here -

EASY video recipe for broccoli soup.

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