It all started with the need to use up our Brie cheese. I found 2 good looking recipes on Pinterest. I decided to made this soup. Some modifications that I made were to put the onions in the oven to caramelize as well as the mushrooms. I did not have enough room on one cookie sheet so I used 2, 1 for the mushrooms and 1 for the onions. I used a little less butter than called for to cook the garlic and make the roux. And I just used fat-free milk not cream. The soup was creamy and delicious!
For the bread, I sauteed an onion until golden and toasty to add to the bread dough. I did not put the sundried tomatoes in. For the herbs, I used dried thyme and some Penzeys herb mixture. Very good bread- moist and flavorful!! Yummy with the olives, cheese, onion and herbs!
With frigid, below zero temperatures, I wanted to make a warm, hearty soup. I followed this recipe for the most part. For the meatball meat portion, I combined 1 pound of lean, ground turkey and 1/2 pound pork sausage and then froze half of them. I did add some mushrooms that were leftover which added flavor and texture. Next time, I would add more mushrooms and shredded carrots. I would also add the spinach at the very end. Very tasty!!!
Posted in Soup
Tagged ground turkey
Katie: Even though I’m not getting paid to be an OT yet, one of the bonuses at my fieldwork site this summer has been having colleagues who occasionally bring in vegetables from their gardens to share. I love using fresh seasonal vegetables for cooking. Here are two of the creations I’ve made with these vegetables recently:
I made corn fritters based on the Cooking Light recipe I’ve posted previously, but topped them with an improvised salsa this time using tomatoes from our balcony garden. They were a great summer meal!
Using some gigantic zucchinis that I got at work, I decided to try these Zucchini Pizza Boats. I followed the recipe as written, with the exception of adding some shredded cheese.
They were pretty easy to make, and tasted delicious!
We tried a new recipe from Cooking Light. The name of the recipe was Chicken Cutlets with Mushrooms recipe. It was very tasty and easy to make. The only substitution I made was to use a chopped onion instead of the pearl onions. This would be great to have with pasta, garlic bread and a nice salad.
Posted in Dessert
Tagged eggs, walnuts