Category: Recipes

Rutabaga Fries

  • March 4, 2022
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Is all food created equal or there are some more beautiful than the others? Let’s make rutabaga fries and find it out! As I currently have a little time, I … Continue Reading

CLAM CHOWDER, LIGHTENED UP

  • March 3, 2022
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209 Cals 16 Protein 23.5 Carbs 6 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:8 SERVINGS
COURSE:Dinner, Soup
CUISINE:American
This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.
INGREDIENTS
2 tbsp unsalted butter
2 tbsp flour
1 large white onion, chopped fine
2 medium russet potatoes, peeled and cubed small
3 cups 2% milk
1 cup vegetable broth
2 10 oz cans clams, drained, juice reserved
2 bay leaves
1 tsp thyme
2 tbsp fresh chopped parsley
kosher salt and fresh pepper
1 cup fresh corn
oyster crackers, optional for serving
INSTRUCTIONS
In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
Add flour and stir 1 to 2 minutes.
Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
Add clams, corn and adjust salt if needed and cook another 5 minutes.
Serve and garnish with fresh parsley.
Serving: 11/4 cups, Calories: 209kcal, Carbohydrates: 23.5g, Protein: 16g, Fat: 6g, Sodium: 209.5mg, Fiber: 2g, Sugar: 6gBlue Smart Points:5Green Smart Points:7Purple Smart Points:4Points +:5

Baked Brie Recipe

  • December 11, 2021
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Does picking up the wrong habit dooms our life or there is hope for a change? Let’s bake a brie and see which path leads to our fate! As I … Continue Reading

Kielbasa Sausage Recipes

  • December 11, 2021
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Looking for some tasty sausage or just want to know where things really are from? Let’s make Kielbasa sausage as they did of old!

As I most recently have some time, I was searching on the internet last week. Looking for new, stirring thoughts, inspirational meals that I’ve never used before, to astonish my loved ones with. Looking for a long time unfortunately could not discover too many interesting stuff. Right before I thought to give up on it, I ran across this delightful and simple dessert simply by chance. It seemed so yummy on its snapshot, that called for immediate action.
It had been simple enough to imagine how it’s created, how it tastes and just how much my hubby will enjoy it. Mind you, it is rather simple to please the man when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the webpage: Suncakemom and used the comprehensive instuctions that had been combined with great pictures of the operation. It really makes life rather easy. I could imagine that it’s a slight hassle to take pics in the midst of cooking in the kitchen as you normally have sticky hands thus i sincerely appreciate the time and energy she placed in to make this post .
With that said I’m encouraged to present my personal recipes in a similar fashion. Many thanks for the concept.
I was tweaking the original mixture create it for the taste of my loved ones. I must mention it absolutely was an incredible success. They loved the flavor, the thickness and enjoyed getting a sweet such as this in the midst of a hectic week. They quite simply wanted even more, more and more. Thus next time I’m not going to make the same mistake. I am likely to multiply the volume to get them happy.

This is based on the Kielbasa Sausage from SunCakeMom

Soak the casing into iced water and keep it there until finished. Replace the ice if necessary.
Grind the meat if necessary and measure the rest of the ingredients.
Mix everything together. Depending on what type of filling machine we have, prepare for its filling too. Stand mixers will require the meat to be rolled into easily swallowable logs.
Pull the casing onto the filler tube. Don’t forget to push about an inch / 2 cm filling out so the casing will slide on easier. Pull as much casing on as it is possible so we don’t have to keep replacing it.
Start pushing the filling out. Optionally make a knot at the end and punch a hole on the casing so the air can escape. Control the amount of meat gets into the casing by holding onto the casing around the tube or releasing it.
As the kielbasa comes off the tube, roll it up. If the casings break, just remove enough filling at the end, make a knot and carry on like at the beginning. If the casings dry out and it sticks on the tube, apply some water.
Make the links on the kielbasa sausage. Roast, fry, cook or freeze them as desired.

Strawberry Tartlets

  • December 7, 2021
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Are tarts simplified pies created out of laziness or travelers of time without hastiness? Let’s make a strawberry tart and find it out!

As I lately have a little time, I had been searching on the internet last week. On the lookout for fresh, stirring thoughts, inspiring meals that We have never used before, to treat my family with. Hunting for quite some time yet could not find too many interesting stuff. Just before I thought to give up on it, I came upon this scrumptious and simple treat simply by accident at Suncakemom. It seemed so mouth-watering on its photos, it required prompt action.
It had been easy to imagine the way it is created, its taste and just how much my hubby will love it. Mind you, it is extremely simple to delight the man in terms of puddings. Yes, I am a blessed one. Or perhaps he is.Anyway, I went to the page and simply used the step by step instuctions that had been combined with superb snap shots of the task. It just makes life much simpler. I could imagine that it is a slight hassle to take snap shots in the midst of cooking in the kitchen because you usually have gross hands therefore i sincerely appreciate the commitment she placed in for making this blogpost .
That being said I’m encouraged to present my own recipe in the same way. Many thanks the concept.
I had been tweaking the main mixture to make it for the taste of my loved ones. I can say it absolutely was an awesome outcome. They enjoyed the taste, the consistency and loved having a delicacy such as this in the middle of a busy week. They quite simply asked for even more, more and more. Hence the next time I am not going to commit the same mistake. I am likely to twin the amount .

Strawberry Tart Credit suncakemom.

Crust

Combine crust ingredients in a medium size bowl. Use room temperature butter as it is easier to work with.
Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hand after ten minutes of kneading then add a bit of more flour to it.
Put it onto a slightly floured surface. Flatten dough with a rolling pin into a circle shape.
Place it into a pie dish, press it evenly and poke it with a fork.
Place some weight on it.
Put it into the 350°F / 180°C preheated oven for at least 10 minutes for a lightly colored crust.

Filling

While the crust is cooling, prepare the filling. Beat cream cheese and sweetener of choice until creamy.
Add the chopped strawberries and beat until fully incorporated.
Beat cream and lemon juice until hard.
Fold cream cheese and cream together. Keep it in the fridge until needed.

Topping

Slice the strawberries up or just simply rinse and pat them dry depending on what kind of decoration we like to apply on top of the tart.

Assembly

Pour the filling into the tart crust.
Decorate it with the strawberries. Keep it in the fridge until served.