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got 20 minutes? Yah, me too! Whip up this delicious and nutritious 20-Minute Healthy Tomato Bisque Soup made with seasonal ingredients and creamy Greek yogurt!

Got 20 minutes? Yah, me too! Whip up this delicious and nutritious 20-Minute Tomato Bisque Soup made with seasonal ingredients and creamy Greek yogurt!

Talk about a sexy soup.

Am I right or am I right?

The one thing that I have been looking forward to doing this winter/fall is using my new blender for soup purposes! I can’t believe that I have never owned a blender until this summer. LIFE CHANGING. Making pureed soup is SO EASY and SO NECESSARY during the cold months. Seriously- this soup is the best!

Want to know something funny? Linley and I have to Google what the word “bisque “meant ? We were trying to decide if this was a normal tomato basil or a bisque. Apparently bisque refers to cream in soup
#youlearnsomethingneweveryday

We actually didn’t use any cream in this recipe at all. We substituted Greek yogurt in order to get the same creaminess. It added great flavor. The tartness of the yogurt brings out all of the sweet flavors in the tomatoes. WINNING.

Got 20 minutes? Yah, me too! Whip up this delicious and nutritious 20-Minute Tomato Bisque Soup made with seasonal ingredients and creamy Greek yogurt!

What’s tomato soup without the grilled cheese?

Remember my Brie and Smashed Blackberry Grilled Cheese from years ago? We made ourselves a few of those to go with a bowl of soup. Perfect lunch if you ask me.

One thing to note- don’t throw your grilled cheese on the burner and then walk away and come back like 10 minutes later. You will char the shit out of the bread ? Not that that happened or anything…

Got 20 minutes? Yah, me too! Whip up this delicious and nutritious 20-Minute Tomato Bisque Soup made with seasonal ingredients and creamy Greek yogurt!

I’m pretty proud of the presentation of this soup.

How to get the perfect swirl? Mix some Greek yogurt with a little bit of water and you’ve got yourself some gold. Add some fresh basil and homemade bacon bits. You WILL NOT REGRET IT ONE BIT.

Got 20 minutes? Yah, me too! Whip up this delicious and nutritious 20-Minute Tomato Bisque Soup made with seasonal ingredients and creamy Greek yogurt!

Got 20 minutes? Yah, me too! Whip up this delicious and nutritious 20-Minute Tomato Bisque Soup made with seasonal ingredients and creamy Greek yogurt!

20-Minute Tomato Bisque Soup
PREP TIME
COOK TIME
TOTAL TIME
Author: Lee Hersh
Serves: 8
Ingredients
  • 3 tablespoons EVOO
  • 1 small yellow onion, diced
  • 2 cloves garlic
  • ½ teaspoon sea salt
  • ⅛ teaspoon fresh ground pepper
  • ¼ cup tomato paste
  • 2 28 oz. cans of diced tomatoes
  • 5 large basil leaves, fresh
  • 2 cups chicken broth
  • ½ cup Greek yogurt
Instructions
  1. Place 3 tablespoons of olive oil in a large pot and turn to medium/high heat.
  2. Dice 1 small yellow onion and add to pot, along with 2 full cloves of garlic. Saute for about 5 minutes or until the onions are translucent.
  3. Place content of the pot into a high-speed blender. Then, add salt, pepper, tomato paste, diced tomatoes, basil leaves, and chicken broth. Process on high for 2-3 minutes, or until desired consistency.
  4. Transfer the contents of the blender back into the pot and let simmer for about 10 minutes.
  5. Remove from heat and add ½ cup of Greek yogurt. Stir.
  6. Serve with additional Greek yogurt on top, fresh basil, and homemade bacon bits.

If you’re looking for some good bacon.

Lin and I can’t get over how good Trader Joe’s Thick Cut XXX is. SO GOOD.

Got 20 minutes? Yah, me too! Whip up this delicious and nutritious 20-Minute Healthy Tomato Bisque Soup made with seasonal ingredients and creamy Greek yogurt!

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Last week I was at Sam’s club, like every Saturday morning picking up my weekly supplies perusing through the fresh produce section.  I was pushing my buggy (yes ‘buggy’ – that’s what us Yinzers call a shopping cart) through the aisles, taking my time looking at everything when I spotted the most incredible Portabella mushroom caps.  Each cap was literally the size of a dinner plate!  I have never seen them that big; I mean EVER! And for like $3.50 I was all over that!  So I brought them home but then kinda sorta forgot about them for a few days.  I got side tracked with other things to make that when I “re-found” them I was tickled pink!  Since my tummy was on the fritz and hating most meats (it does it every once in a blue moon) I figured it was perfect timing to use these face-sized mushrooms.

Ingredients
  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oilChunkyPortabellaBlackBeanBroccoliPatty
Instructions
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce

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I think I’ve found pumpkin dessert mecca.

I love me a good chocolate lava cake, but no other dessert has really ever come close to that pinnacle of delicious.

Until now?

If you don’t like chocolate as much as you like pumpkin, then we are close to something that will blow your mind. If you are like my husband and thinks any dessert that doesn’t involve chocolate should be illegal, then you might not like is so much.

But you guys, no matter where you stand on the choco-loving scale, you’ve at least got to give this a try at least once this season! It’s spicy, sweet, festive and gets thrown together in a snap.

This is like a pumpkin lava cake and cobbler love child. It’s got all the yummy factors that I love in a dessert and uses ingredients I’m 99% sure you already have in your pantry.#winning

Just be sure to remember to add in the baking powder because…..it WILL NOT work without it.

I speak from experience. Sad sad experience. I may have shed a {pregnancy induced} tear or two when I pulled it from the oven.

Ahem.

ANYWAYS……

Here’s how to make it:

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Stir all dry ingredients together in a small bowl: flour, sugar, spices and leavenings. I’m positive you all have these items in your pantry right now.

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In a separate bowl, stir together all the wet ingredients: milk, vanilla, melted butter and pumpkin!

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Now, incorporate the two. You’ll get a thick batter…exactly what you want.

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Pour this into a small casserole dish and spread out evenly.

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Like so!

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Top this with even more sugar {I know it looks like a lot….} and some chopped pecans.

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Right before it goes into the oven, pour over some super hot water. RESIST the urge to mix this. Pour it and forget it. I promise the oven will work it’s magic and create an amazing cakey, hot pumpkin lava situation that is worth the 40 minute wait.

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You see? Puffy magic cake with…..wait for it……

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Sweet pumpkin lava gooeyness!!!!!! Heaven, folks.

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Divide into portions and serve.

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Don’t forget the extra pecans and ice cream! Yes yes yes.

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Super simple pumpkin cobbler for your Fall dessert table. Holla!

Printable recipe below. Have a great day, friends

PUMPKIN PECAN COBBLER

Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

INGREDIENTS:

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla

topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

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There are very few pancakes in this world where I won’t say “drown with copious amounts of maple syrup, butter and cream for optimal experience”. This is one of them.

When pillowy soft, fluffy pancakes are stuffed with warm, oozy Nutella, you simply don’t need anything else. I added some strawberries for a pop of colour and freshness. I probably could have added cream. But they are 1000% optional.

Look at this stack of irresistible-ness (is that a real word?!). Don’t you just want to reach through your screen and grab one?

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I’ve seen plenty of Nutella pancakes “around” on the world-wide-web. But they were all either two pancakes sandwiched together with Nutella, or you had to try to spread Nutella onto the batter in the fry pan (very difficult, I tried!).

The way I make these is a little….unorthodox, shall we say? This idea dawned on me when I read somewhere that the way restaurants make molten lava cake is to pop a frozen chocolate ganache into the batter. (Actually, I didn’t read that somewhere, I saw it in the movie “Chef” during the epic moment when Jon Favreau completely loses his cool at a restaurant critic!)

So what I do is make frozen discs of Nutella. Then when I’m making the pancakes, I just plonk a disc on the batter, cover with more batter, and hey presto! You have perfect Nutella stuffed pancakes!!

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I don’t usually have a jar of Nutella  in my pantry. I can’t. It’s just too dangerous. Because I’m one of those people who will actually sit on the couch and eat Nutella straight out of the jar with a spoon.

No shame. Are you appalled? ????

So Nutella is a treat in my books. Which means if I’m using it to make something, I’ve done something so exceptional that I have deemed that I deserve a treat. Like having a meat free carb free dairy freesalad for dinner. (Correction: Couldn’t resist adding parmesan. So it wasn’t dairy free.). Which I did last night. Which means I can have these for breakfast, right? I have plenty of calorie credits from last night to offset this against!

So….do you eat Nutella out of the jar too?? – Nagi x

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PREP TIME
COOK TIME
TOTAL TIME
Pancakes stuffed with Nutella! Best eaten warm but still fabulous at room temperature. Great treat for special occasions! Makes 6 to 7 pancakes.
Author: Nagi | RecipeTin Eats
Recipe type: Breakfast, Brunch
Serves: 6 – 7
INGREDIENTS
  • 10 – 14 tbsp Nutella
Dry Ingredients
  • 1½ cups plain flour
  • 3 tsp baking powder
  • 4 tbsp sugar
  • Pinch of salt
Wet Ingredients
  • 1 egg
  • 1 cup + 2 tbsp milk (I used low fat)
  • 1 tsp vanilla essence (optional)
Other
  • 1 tsp butter, separated (2 x ½ tsp)
  • Sliced strawberries (optional)
INSTRUCTIONS
Frozen Nutella Disc
  1. Line a baking tray with baking paper (parchment paper).
  2. Dollop 1½ to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2½” / 6cm in diameter and ⅕” / ½ cm thick. (Note 1) Repeat to make 7 discs.
  3. Place the tray in the freezer until firm (around 1 to 1½ hours).
  4. Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).
Pancakes
  1. Place the Dry Ingredients in a bowl and whisk to combine.
  2. Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don’t over whisk).
  3. Melt ½ tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel. (Note 2)
  4. Take 3 Frozen Nutella Discs out of the freezer just before you start cooking. (Note 3)
  5. Dollop ¼ cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc (Note 4).
  6. When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden.
  7. Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 – depends on how much batter you use on top of the Nutella.
  8. Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it’s not necessary!
 NOTES
1. Don’t make the Nutella discs too thin otherwise they may break when you handle them. But on the other hand, don’t be too greedy and make them too big otherwise they will ooze out everywhere when you’re making the pancake!2. Wiping most of the butter off is the secret to getting the first pancake an even golden brown rather than splotchy which is what usually happens!

3. The Nutella discs soften quickly. They need to stay firm in order to handle them. I work in 2 batches – take 3 Nutella discs out of the freezer, cook 3 pancakes, then repeat. I found that by the time I got to the 4th pancake, the Nutella discs were starting to soften.

4. I use a ¼ cup measure and fill it about ⅔ of the way up then dollop that on top of the Nutella. You don’t need a full ¼ cup of batter to cover the Nutella, the pancake becomes too big and thick. Use the edge of the cup to spread the batter to cover the Nutella. You have to work quickly because once the Nutella disc is on the batter, it melts quickly and it is almost impossible to spread batter on top of melted Nutella.

5. If you get a pancake that “bursts” and Nutella spills onto the fry pan, scrape the Nutella off before making the next one. Otherwise you’ll get burnt bits of Nutella on your next pancake!

Nutrition per pancake. Not the healthiest – especially given you clearly won’t just have one. But don’t worry! You can have air for lunch. It’s totally worth it for these.

Nutella Stuffed Pancake Nutrition

GARDENING