Carrots

Hoisin Noodles with Vegetables

March 12, 2014 by Kay 3 Comments

Hoisin Noodles with Vegetables is a meat free entree but it’s packed full of deliciousness! Hoisin is an Asian BBQ sauce and it’s used in the sauce for this dish along with other fresh ingredients including lime juice, ginger and garlic.

The vegetables I used in Hoisin Noodles with Vegetables are broccoli, carrots, cabbage and green onions, they work well with the noodles and peanuts in this recipe. I like the addition of the peanuts, add a nice crunch to this dish.

I could eat dishes like this almost every night of the week. Stir Fry’s rank high on my list of my favorite meals. You could easily add chicken, pork or shrimp to this recipe.

Hoisin Noodles with Vegetables

Enjoy!

Hoisin Noodles with Vegetables

Ingredients

1/2 cup low-sodium soy sauce
¼ cup water
1 tablespoons sesame oil
2 tablespoons vegetable oil, divided
2 tablespoons honey
3 tablespoons rice vinegar
2 tablespoon fresh lime juice
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger
1/4 cup hoisin sauce
3 tablespoons peanut butter
12 ounces thin spaghetti
Cabbage, shredded
Carrots, shredded
Green onions, diced
Broccoli, chopped
Peanuts

Instructions

Prepare the noodles according to package directions.
For the sauce, whisk together the soy sauce, water, sesame oil, 1 tbsp. vegetable oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
Heat a large, nonstick skillet over medium high heat. Add 1 tablespoon vegetable oil, add the cabbage, carrots, green onions and broccoli and sauté for 5 minutes. Add half of the sauce. Cook for another 3-5 minutes.
Drain the noodles and add them back to the pan. Add the other half of the sauce and use a tongs to combine. Add the vegetable mixture to the pan, combine. Serve and top with peanuts.

https://www.lovefoodwillshare.com/hoisin-noodles-vegetables/

Slow Cooker Creamy Tomato Soup

March 5, 2014 by Kay 3 Comments

Slow Cooker Creamy Tomato Soup tastes like you went to your garden and picked the fresh vegetables and created this wonderful soup. I love soups made in the slow cooker, to me, they just taste better. I don’t know why, they just do. So, to continue with my love of slow cooker soups I created this recipe for Slow Cooker Creamy Tomato Soup.

I had high five’s from my daughter’s Hailey and Mackenzie on this soup. My hubby, Mr. B had other opinions. I asked him how he liked it (I was riding pretty high as I LOVED this soup) and he said it was good and then admitted to me that he doesn’t like his tomato soup creamy. I guess I learned something new about Mr. B even though I’ve been married to him for almost 25 years, just saying, I thought I knew him so well.

The tomato flavor is enhanced with carrots, celery, onions and broth. This soup really comes together in the end when you melt parmesan cheese into some half and half and added it to the pureed soup. I served it with homemade rye croutons. They were very tasty in the soup, I really liked the rye and caraway flavor.

After the soup has cooked for hours you puree the soup.

The half & half and parmesan cheese are added in.

Croutons added on top.

Creamy Tomato Soup

Slow Cooker Creamy Tomato Soup

Enjoy!

Slow Cooker Creamy Tomato Soup

Yield: 8 Servings

Slow Cooker Creamy Tomato Soup

Ingredients

4 cups diced fresh roma tomatoes, with seeds and juice
1 ½ cups diced carrots
1 ½ cups diced onions
3 tbsp. tomato paste
1 tsp. oregano
2 tbsp. basil
2 tbsp. sugar
4 cups vegetable broth
2/3 cup half and half
½ cup parmesan cheese, I used Kraft
Salt & Pepper to taste

Instructions

Add to your slow cooker; tomatoes, carrots, onions, paste, oregano, basil and vegetable broth. Cook on low for 5 hours or until the vegetables are very soft. Take an immersion blender (or you can use a blender) and puree the soup mixture.
In a small pan, cook the half and half on low until heated through, add the parmesan cheese and cook until the cheese is melted. Add the mixture to the soup base and stir to combine. Taste the soup for seasonings, you may want to add some salt and pepper at this point, but most likely you won’t need to.

https://www.lovefoodwillshare.com/slow-cooker-creamy-tomato-soup/

Broccoli Cheese Soup

February 19, 2014 by Kay 1 Comment

Broccoli, carrots, chicken broth, half & half and lots of cheddar cheese come together to make this delicious soup.

Broccoli Cheese Soup

This recipe starts with a classic roux, a mix of butter and flour, that is used to thicken the soup. The half & half and chicken stock help to make the soup creamy. Broccoli and carrots add a good portion of vegetables while the cheddar cheese gives this soup the added amount of zing to make this soup sing.

Serve it up with a piece of crusty bread and call it a meal.

Broccoli Cheese Soup

Enjoy!

Broccoli Cheese Soup

Rating: 51

Yield: 6 to 8 Servings

Broccoli Cheese Soup

Ingredients

¼ cup butter
2 medium onions, chopped
1/3 cup flour
1 ½ cups half and half
6 cups chicken stock
3 cups carrots, sliced thin
6 cup broccoli, chopped, use the florets and stalks sliced thin
2 cups sharp cheddar cheese, shredded
Salt & Pepper to taste

Instructions

In a large saucepan, melt the butter over medium heat and add the onions, cook for 10 minutes. Add the flour and stir to combine, cook for an additional 3 minutes. Slowly whisk in the chicken broth, making sure the onion roux is mixed in. Add in the half and half and stir to combine. Bring to a boil and add in the carrots and broccoli. Bring mixture back to a boil and reduce to low and cook for 20 minutes, or until the carrots are soft.
Take the pan off the heat and put ¼ of the mixture into a blender or food processor, pulse until smooth. Continue processing the rest of the batches and return the soup to the stove. On medium heat, bring the soup back up to a warm temperature (almost to a boil) and stir in the shredded cheese, stir to combine. When the soup is heated through and the cheese is melted, it is ready to serve. Add salt and pepper to taste.

https://www.lovefoodwillshare.com/broccoli-cheese-soup/

Hearty Beef Vegetable Soup

January 24, 2014 by Kay Leave a Comment

I made this recipe for Hearty Beef Vegetable Soup for a Lunch & Learn at work. Within a half hour the soup had vanished and I even doubled the recipe. I got rave reviews on the recipe. I promise it’s good, you should plan on making it soon!

Hearty Beef Vegetable Soup

You start this Hearty Beef Vegetable Soup with ground chuck and bacon (nothing is bad if it has bacon in it) and you add in a ton of vegetables along with cheddar cheese soup, beer and beef broth. The beer really adds a depth of flavor but if you prefer not to use beer you can add in an extra cup of beef broth.

Hearty Beef Vegetable Soup

Adding the milk in the end makes the soup creamy and mellows out the tomatoes in the soup. Add cheddar cheese when you serve up this hearty soup. Enjoy!

Add some cheddar cheese if you please.

Hearty Beef Vegetable Soup

Rating: 51

Yield: 8 Servings

Hearty Beef Vegetable Soup

Ingredients

1 pound ground chuck
½ tsp. salt
¼ tsp. pepper
8 slices bacon, diced
1 tbsp. olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 can cheddar cheese soup (I used heart healthy)
2 cups beef broth
1-12 ounce bottle beer, dark brown ale
3 medium potatoes, peeled & diced
2 tsp. dijon mustard
2 tsp. worcestershire sauce
1 (14.5 ounce) can diced tomatoes
1 cup milk (I used skim)
Salt & Pepper to taste
1 cup cheddar, shredded (optional)

Instructions

Cook the ground beef in a large sauce over medium high heat. Add salt & pepper and cook for 10 minutes or until cooked through. Drain the grease off the meat and set aside.
Cook the bacon in the pan until crispy, about 7 minutes, set aside on a plate with paper towel on it
Add 1 tbsp. olive oil to the pan and add the onions, carrots and celery and sauté for 8 minutes.
Add the garlic and cook for an additional 2 minutes.
Add in the soup, broth, beer, bacon, beef, potato, mustard, worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Add in the milk and stir to combine. Taste the soup and add salt and pepper if needed.
Serve the soup and top with cheddar cheese if desired.

Notes

You can substitute beef broth for the beer.

https://www.lovefoodwillshare.com/hearty-beef-vegetable-soup/

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