Nasturtium Pumpkin Soup
Here is a recipe using nasturtium blossoms in a pumpkin soup...enjoy
Yam Noodles & Shiso Leaf Pesto with John Liu | Making It Butter & Vegan | Miyoko’s Creamery
Miyoko’s European Style Cultured Vegan Butter + yam noodles + vegan shiso leaf pesto = PERFECTION! Thanks to Chef John Liu, we’ve found a new simple recipe to add to our dinner rotation. How many of you plan to try making this dish at home?
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Serves: 1-2
Prep time: 10 minutes
Cook time: 20-30 minutes
Ingredients:
For the Pesto:
- 2 tbsp. Miyoko’s Unsalted European Style Cultured Vegan Butter
- 8-12 shiso leaves
- ½ tbsp. minced garlic
- ½ tbsp. minced scallion
- ½ Japanese yuzu or lemon juice
For the Yam Noodles
- 1 tsp. Miyoko’s Unsalted European Style Cultured Vegan Butter
- 8 cups of water
- 7 oz. (about ⅞ cup) yam noodles
- 1 tbsp. shelled and ground pistachios, ground
- 1 tbsp. nutritional yeast (optional)
Steps:
1. Prepare the Pesto
- Chop and destem the shiso leaves
- Heat up a frying pan to medium heat
- Add 1 tbsp. of butter to the pan and move it around with a spatula to evenly coat the bottom of the pan
- Once the butter has browned a bit, add the garlic and let it incorporate into the butter
- Add the scallion and another tbsp. of butter if needed
- Transfer the chopped shiso to the pan and turn off the heat
- Stir the shiso into the butter mixture
- Pour in the lemon or Japanese yuzu or lemon juice
- Stir the mixture and let it sit in the pan
2. Prepare the Yam Noodles
- In a saucepan, bring 8 cups of water to a boil
- Place the yam noodles in a noodle strainer (or regular strainer) and sit the strainer in the water
- Keep the noodles submerged in the water for 1-2 minutes
- Take out the noodles, shaking out any excess water from the strainer
3. Combine and Serve
- Transfer the noodles into the pesto sauce in the frying pan and turn the burner back on to medium heat
- Incorporate the noodles into the pesto sauce
- Add in the ground pistachio and butter and stir everything together
- Plate the noodles and top with ground pistachios, nutritional yeast, and shiso leaf as desired
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Featuring John Liu (@runklerue) | CHIFA (chifa_la)
Director: Corinne Rapone
Producer: Megan Thompson
Editor: Carla Roda
Director of Photography: Alexander Yellen
2nd Camera: Alejandro Olmedo
Production Assistant: Nate Bartoshuk
Motion Graphics: Ignacio Lidejover
Color: Michael Woloson
Graphics by Riser Design
Special thanks to Crafted Kitchen
Created by Asher Brown + Pollution TV
nasturtium flowers pictures 'n' videos Zone 9b Florida
click 'LIKE' and subscribe - Nirzy.com Florida Gardening - USDA hardiness zone 9b, nasturtium flowers pictures 'n' videos, watch them blooming like crazy before your eyes in the first week of March in Zone 9b. Salad lovers eat the edible flower's leaves, the flowers are edible too!
Garden FRESH! Spicy Vegetable Pasta, Harvest Tomatoes, Basil, Peppers, Herbs, & More
Join me in the garden for a harvest of yummy vegetables which I'll toss in a cream sauce! This is a very versatile dish which you can alter to suit whatever it is you have in your refrigerator or garden.
Music CreditL
You Tube Creator - Talkies & Good Starts
Pond 5 :Morning Sunshine
I create all other parts of the video, by myself, such as videography, all gardening, editing, lighting, audio, and recipe creation (unless otherwise noted).
here are the ingredients if you would like to print them. Simply right click, highlight with your cursor, and select print.
Rainbow Gardens
Spicy Grilled Vegetable Pasta
Makes 1 Serving
1 Serving Angel Hair Pasta
1 Cup Grilled Vegetables
( like chilies, sweet peppers, zucchini, etc.)
2 Tablespoons Cubed Country Ham, Procuitto, or Pancetta
3 Ounces Protein like Grilled Shrimp or Chicken
1/2 Cup Fresh Tomatoes
1 Teaspoon Each Fresh Rosemary & Oregano
1 Heaping Teaspoon Minced Garlic
1/2 Shallot, Sliced
1 Tablespoon Fresh Basil and Parsley
1/2 Cup of White Wine, Reduce by half
1/4 Cup of Cream
Parmesan Cheese
1 Teaspoon Olive Oil & 1/2 Tablespoon Butter
Never Buy Lettuce Again:
How to Grow Spinach:
How to Grow Cilantro:
Square Foot Garden Book:
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Top 25 Edible Flowers to Grow in Your Garden
Edible flowers have been used in cooking for centuries, including the cultures of ancient Rome, China, the Middle East, and India. They can decorate cakes, be eaten fresh on salads, frozen in ice cubes, minced for herb butters, or made into jams and teas.
Edible flowers not only allow you to add color and beauty to dishes, but they also contain vitamins A and C. Research is beginning to investigate the anti-oxidant and anti-inflammatory properties of edible flowers.
So, what are the types of flowers you can eat? Generally, the petals and whole flowers can be eaten, but remove the white base of each petal, stem, and interior part (such as the anthers and pistils) as this taste bitter.
Also, avoid flowers picked from roadsides or obtained from garden centers, florists, or nurseries as these have often been sprayed with pesticides or other chemicals. It's best to look for organic or grow your own flowers to consume, especially since most are easy low-maintenance plants and look beautiful in your garden anyway!
We've rounded up the most common annual and perennial edible flowers that you can grow in your own garden. You'll be surprised at all the different things you can use them for!
List of edible flowers in this video:
1. Squash Blossoms (Cucurbita pepo)
2. Chamomile (Matricaria chamomilla)
3. Rose (Rosa spp.)
4. Calendula (Calendula officinalis)
5. Pansy and Viola (Viola spp.)
6. Thyme (Thymus vulgaris)
7. Mint (Mentha spp.)
8. Marigold (Tagetes spp.)
9. Arugula (Eruca sativa)
10. Lavender (Lavandula spp.)
11. Lovage (Levisticum officinale)
12. Borage (Borago officinalis)
13. Cilantro (Coriandrum sativum)
14. Violet (Viola odorata)
15. Nasturtium (Tropaeolum majus)
16. Chrysanthemum (Chrysanthemum spp.)
17. Chive Blossoms (Allium schoenoprasum)
18. Lilac (Syringa vulgaris)
19. Hibiscus (Hibiscus spp.)
20. Elderflower (Sambucus spp.)
21. Dandelion (Taraxacum officinale)
22. Blue Lotus (Nymphaea caerulea)
23. Carnation (Dianthus caryophyllus)
24. Cornflower (Centaurea cyanus)
25. Orchid
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Tags:
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MINESTRONE SOUP RECIPE | easy vegetable soup
If you are looking for an easy, delicious minestrone soup recipe to fall in love with, this recipe is for you! This is a classic version of minestrone soup, packed with veggies like; carrots, onions, celery, garlic, cabbage, potato, zucchini and baby spinach.
Minestrone soup is a hearty vegetable soup that was traditionally made to use up leftover vegetables. It’s a very flexible soup that can be made with just about any vegetables you have on hand. It’s also a great way to enjoy some seasonal vegetables since you can adjust the ingredients based on what you have, what looks good or what’s in season.
My minestrone recipe is made with chicken broth (and love to top it with parmesan cheese), but you can easily make this a vegan or vegetarian minestrone soup by swapping in vegetable broth and skipping the parmesan.
And trust me, making your own minestrone soup is way better than buying it Olive Garden ;).
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MINESTRONE SOUP RECIPE
2 tbsp olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp dired oregano
1 tsp poultry seasoning
1 pound Yukon gold potatoes, chopped into bit sized pieces
3 cups savoy cabbage, thinly sliced
1 zucchini, chopped
28 ounces canned diced tomatoes
4 cups low sodium chicken stock
1.25 cups canned cannellini beans, drained and rinsed
2 cups baby spinach
1/3 cup fresh parsley, chopped
salt and pepper, to taste
parmesan cheese, *optional, for topping
red pepper flakes, *optional for topping
12 ounces brown rice pasta *optional
INSTRUCTIONS
Heat oil in a heavy, 5-6 quart pot.
Add in onions, celery, carrots and a pinch of salt. Stir and cook for 8-10 minutes or until veggies are tender and fragrant.
Add in garlic and stir. Cook for one minute and add in spices; bay leave, oregano, poultry seasoning, salt and pepper. Stir well.
Next, add in potatoes, cabbage, zucchini, diced tomatoes, and chicken broth. Stir to combine and bring everything to a boil.
Reduce heat down, simmer, partially covered for 20 minutes.
Cook pasta according to package and strain.
Stir in cannellini beans, baby spinach, and fresh parsley. Cook until the greens are wilted down and beans are heated through.
Place a scoop of pasta in bottom of bowl and ladle soup over the top. Serve with grated parmesan cheese and red chili flakes. Enjoy!
NUTRITION
Serving: 1.5cups | Calories: 412kcal | Carbohydrates: 78g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Sodium: 348mg | Potassium: 1409mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5428IU | Vitamin C: 49mg | Calcium: 145mg | Iron: 6mg
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#minestronesoup #vegetablesoup #italianminestrone