Author: Admin

Barley soup is an original comfort food that added with mushrooms has been around for quite some time. Traditionally broth, carrots, barley, mushrooms have simmered and blended into a delicious warm soup served mainly in winter. The new recipe wants to take the traditional soup and add a few spins of her own. She has added a blend of dried and fresh mushrooms for texture, along with a combination of mushrooms. She adds spinach to bulk it up to add nutrients and a blend of soy sauce and balsamic vinegar for an added kick.

Key Takeaways:

• Barley is an ingredient that can be found on many restaurant menus.
• You will need two cups of hot tap water to make this amazing soup.
• Soaking the dried mushrooms is one method to prepare the soup.

“For centuries, Eastern European cooks made versions of this soup as soon as the weather got cold—a simmering pot was on the menu pretty much all winter.”

Read more: https://www.simplyrecipes.com/recipes/mushroom_barley_soup/

Due to the high demand for healthy, low carb and high protein meals, Starbucks introduced it’s new Sous Vide Egg Bites. If you want to make these bites at home, here is an easy recipe for Keto friendly gruyere and bacon bits. They are easily prepared and cooked in an open pan that sits in a water bath. The recipe calls for six simple ingredients and can be ready in just over an hour, this recipe serves nine.

Key Takeaways:

• A lot of people really want to have low carb fare and Starbucks created Sous Vide Egg Bites to accommodate this new demand.
• This food is so popular that it is hard to find at the store for some people.
• The egg bites are a very appealing idea and they are filled with protein.

“These egg bites are such an appealing idea, especially as a protein-packed on-the-go breakfast, that I came up with my own version instead. The result is creamy and rich with crispy bacon and Gruyère cheese.”

Read more: https://www.thekitchn.com/recipe-bacon-gruyere-egg-bites-243624

Slow cooker cream of mushroom soup is a great recipe and anyone can make it. It is a very simple recipe that will create a very delicious soup. Slow cooker soups can end up being too bland, but if you cook two different kinds of mushrooms, as well as wine and some fresh herbs, then you will have a very tasty soup. Lemon juice will help as well. The herbs and the wine allow the taste of the mushrooms to stand out.

Key Takeaways:

• Mushrooms give out great umami flavors adding strong savory flavors
• The cream and mushroom act will thicken the soup as a puree
• Keep it simple or feel free to add your own flavors to dress it up.

“Slow cooker soups run the risk of singing only one note”

Read more: https://www.thekitchn.com/recipe-slow-cooker-cream-of-mushroom-soup-253471

Everyone loves guacamole. On a chip, in a burrito … it’s everyone’s favorite side dish.
But how about making guacamole the center of your meal, rather than a sidebar? Guacamole is a versatile start to a lot of great meals. With Thai flavoring it is delicious; consider the range of uses to stuff a boiled egg.
Your guests will love your creativity. Your creation will become the center of discussion for your meal. Who knew guacamole could excite the taste buds this much?

Key Takeaways:

• Guacamole is a great compliment to chips, toasted pita, and naan bread.
• Guacamole is a healthy and tasty vegetarian and grain option, in cooking.
• Guacamole can be topped with vegetables, oils, as well as sauteed, dependent on the dish of choice.

“for me the crucial ingredient in any guacamole is cumin and I am shocked — shocked!”

Read more: https://www.101cookbooks.com/archives/this-is-how-you-step-up-your-guacamole-game-recipe.html

Cooking chicken breasts is a chore in itself. The breasts have a tendency to dry out and aren’t as forgiving as fattier pieces like thighs who can be overcooked and still be juicy and tender. No, boneless breasts take a bit more care, but this method helps you out to crack that code. It’s all about the cooking. It is highly specific, like timing, pounding, and seasoning, but once you get this method down, you’ll swear by it. They first published this a few years ago and they mention they still get “thank you’s” for it.

Key Takeaways:

• don’t overcook chicken! If you do, it will be dry and not moist.
• use a thermometer to check temp. internal temp should be 165 Fahrenheit for perfect chicken.
• season chicken thoroughly before cooking. Use salt, and pepper, and be liberal with it

“The method isn’t searing, sautéing, broiling, frying, or baking; it heats the chicken breasts quickly on the stovetop then lets them essentially poach from the inside out in their juices in a covered pan.”

Read more: https://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

If your homemade soups are turning out a bit flat you may need to find a way to make them that much more. These seven tips help do that for you. One of the first is to brown the meat and roast the veggies. Both do the same thing giving caramelization and color to the soup as well extra flavor. Use cheese rinds to those soups calling for a bit of cheese. They still melt but you aren’t going overboard. Also when in doubt, use homemade stock.

Key Takeaways:

• One way to make any soup better is to brown or sear the meat and roast the vegetables you are planning to add to your soup.
• Using homemade stock in your soup whenever possible will give you a jump on the flavor-building process.
• Another quick way to make your soup better is to add fresh herbs right before serving.

“Soup is soul food, satisfying and warming on a cold day or night. Sometimes, though, you make a pot of soup that’s good and fine, but maybe you wish it were a little bit… better.”

Read more: https://www.simplyrecipes.com/easy_ways_to_make_a_better_pot_of_soup/

Making a simple soup should be as it sounds, simple. There may be a lot of ingredients, but the proper layering and prep should make that a breeze. This recipe does exactly that. You will get all the vegetables you are craving and you don’t have to do any major shortcuts by using canned everything. Everything is fresh and ready to go, even the lentils, who unlike beans, don’t need a pre-soak, they’re ready to cook just like rice.

Key Takeaways:

• Lentils are great for last-minute dishes because you don’t have to pre-soak them or cook them for hours.
• Pick the right lentils, however, and you can simmer them for hours in a slow cooker, creating an amazingly hearty soup.
• Green lentils are a great choice for salads because they keep their shape even after cooking.

“A soup this easy to make should not taste this good; it should require a grocery list a mile long, your knife should dull from constant chopping, and you should have to clear your calendar for a marathon cooking session.”

Read more: https://www.thekitchn.com/recipe-slow-cooker-easy-lentil-soup-253472

A roasted chicken is an easy meal but one that people just don’t do anymore. It seems too time intensive, but it is one of those things you can pop in the oven and do other things around. A typical broiler weighs in at five to six pounds and is good for a family of four, leaving some leftovers for the next day. Be sure to cover the breast so it doesn’t dry out and cook to an internal temperature of 165 degrees Fahrenheit.

Key Takeaways:

• The best idea when roasting a chicken is to keep it simple. Simple always produces delicious results
• A chicken is fully cooked when it is 165 degrees Fahrenheit in the thickest part of the thigh meat
• Always make sure that your chicken is patted dry before you begin roasting it

“Mastering a simple roast chicken also teaches kitchen confidence and patience, which the greatest cooks understand.”

Read more: https://www.thekitchn.com/how-to-roast-the-perfect-chicken-cooking-lessons-from-the-kitchn-108002

Stir-frying shrimp is a method that can be used to cook shrimp in a way where it is crispy on the outside and tender inside. It’s best to use a high walled pan like a wok. You coat the shrimp in cornstarch, then cook the shrimp in oil, frequently flipping and tossing. Then stir fry your vegetables.

To make a sauce that will coat the shrimp without being too heavy, mix teriyaki, ginger, and Japanese wine. Add this sauce to the contents of the work. You can serve it with rice.

Key Takeaways:

• Stir-frying is a quick, easy, and delicious way to prepare flavorful and healthy food at home in no time.
• There are a few secrets which will help you yield the best results. First, ensure you start with dry shrimp for this recipe.
• It’s easy to whip up a homemade teriyaki sauce, fresh and bursting with flavor, to top your favorite stir-fried dish.

“The secret to healthy, lighter stir fries (without the thick, goopy, calorie-laden sauce) is a little bit of cornstarch in the sauce.”

Read more: https://steamykitchen.com/45681-shrimp-teriyaki-stir-fry-recipe.html

Looking for a new Southeast Asian recipe to add to your regular rotation? Want to mix it up a bit from the usual red and yellow Thai curries with chicken and pork? Try out this Cambodian Coconut Shrimp soup for a bit of a twist on your favorite flavor profiles. Lemongrass, ginger, turmeric, kefir lime leaves, and a host of other authentic Cambodian flavorings come together to bathe delicate shrimp in a warm bath of delicious, bright flavor. You’ll love it!

Key Takeaways:

• Fresh is key to this recipe. While you may not be able to get still live shrimp, everything else can be bought fresh.
• Cambodian food will feel like Thai food but should be less hot and have more subtle flavors overall.
• It’s a quick meal but takes multiple steps and items to make it properly. Keep that in mind.

“Lemongrass looks like a long, thick shoot and turmeric looks like a smaller, more orange-hued version of ginger.”

Read more: http://www.simplyrecipes.com/recipes/cambodian_coconut_shrimp_soup/