The Best Winter Soup and Side: 8 Vegetable Minestrone with Weeknight Garlic Bread | AceForFood
Minestrone is the king of soups. You can add almost any vegetable in and it is super healthy, easy to make and comforting. I make a huge batch of this and as it sits on the fridge, it just gets better and better. I’ll also show you guys my foolproof easy to make weeknight garlic bread, which when you dip into the hot soup, is a perfect match.
Serves: 8
Recipe:
Website:
About me: Hi! My name is Aalaap Hegde and I'm a 15 year old high school student. I am a foodie and love to cook. I have been cooking since the age of ten. All throughout my childhood, I have been interested in food and so cooking has come very naturally to me. I am 100% self-taught and I’m creating this blog to express my passion for food and to hopefully inspire people to get in their kitchen and produce an amazing meal, start to finish. My style of cooking doesn’t fall into any category. I have learnt to produce exciting dishes using both traditional and modern techniques. On this blog I hope to cover most of the basic concepts of home cooking. If you choose to follow me, you will learn so many different recipes from different origins. I will produce and share both fancy, restaurant-style dishes as well as classic home-cooked meals. My mission is simple: I want to share my love of food through cooking with all of you.
Pasta e fagioli: originale vs. gourmet - Aurelio Barattini e Cristiano Tomei
È uscito ORIGINALE & GOURMET: il primo libro di ItaliaSquisita ???????? La pasta e fagioli è una ricetta della tradizione contadina italiana, con tantissime varianti anche all'interno di una stessa regione. In questo caso ci troviamo in Toscana, per la precisione a Lucca, in compagnia di due autentici maestri, Aurelio Barattini dell'Antica Locanda di Sesto e Cristiano Tomei patròn del ristorante L'Imbuto.
Barattini presenta una ricetta classica, con grande attenzione per le materie prime e procedimenti impeccabili. L'istrionico Tomei, invece, ci accompagna alla scoperta di una rivisitazione che stravolge letterlmante l'aspetto e la consistenza del piatto pur utilizzando gli stessi ingredienti della tradizione. Originale vs. gourmet, come sempre a voi l'ultima parola!
In collaborazione con Pastificio Felicetti
Guarda anche gli altri video di Cristiano Tomei su Italiasquisita:
Guarda tutta lla serie originale vs. gourmet (cacio e pepe, strudel, amatriciana, aglio e olio...):
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Minestrone Soup
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DID YOU KNOW?
Minestrone soup’s history begins with using whatever leftover vegetables are on hand. Try adding zucchini, bell pepper, or potatoes!
SERVING SIZE 1 1/2 cups
SERVINGS PER RECIPE 4
FAT 4.5g
CARBS 36g
PROTEIN 9g
INGREDIENTS
1 Tbsp. oil of choice
1/2 onion, diced
1/2 can diced tomatoes
3/4 cup kidney beans, drained
and rinsed
4 cups broth of choice
1 cup dry pasta noodles
1 cup frozen mixed vegetables
Salt and pepper to taste
DIRECTIONS
1. Peel and dice onions. Set aside.
2. Drain and rinse kidney beans. Set aside.
3. Sauté onion and oil in a pan until fragrant.
4. Add diced tomatoes and kidney beans and sauté.
5. Add broth and let it come to a boil.
6. Add noodles and frozen vegetables.
7. Bring to a simmer and cook until noodles are done.
You can find the whole cookbook at:
In 2016, Integrated Services of Kalamazoo (ISK), formerly known as Kalamazoo Community Mental Health and Substance Abuse Services, and Kalamazoo Valley Community College established a partnership to improve health outcomes through an interdisciplinary approach.
Combining nutrition care coordination and culinary medicine, this collaboration seeks to provide innovative services to educate and engage the community.
Your Culinary Journey Part 2, is a resource developed as a part of those services. Dishing up 25 recipes along with valuable culinary and nutrition guides, this cookbook demonstrates that healthy cooking doesn’t have to be difficult, time-consuming, or expensive. We welcome you to explore the recipes on the following pages, and make-at-home cooking part of your regular routine. Studies show that healthy at-home cooking is linked to
improved diet quality, weight loss, and diabetes prevention.
We hope this cookbook serves as an important part of your journey. We wish you good health and healthy plates!
A day in Casalinga Organic Farm
#Muldersdrift #beautiful gardens
Jacques Pépin's Secret to Tasty Pasta Fagioli Recipe | Cooking at Home | KQED
All pasta is good pasta in our opinion, but Jacques Pepin's pasta fagioli recipe kicks it up a notch with the addition of flavorful pancetta and navy beans. If you are craving a dinner that feels homey and filling, Jacques' pasta fagioli - sometimes called pasta fazool - will hit the spot.
What you'll need:
2 tbsp olive oil, 3/4 cup panchetta, 1 onion, 3 cloves garlic, 1 1/2 cups chicken stock, 1 1/4 diced tomatoes, salt & pepper, 1 can cannellini beans, 1 cup penne pasta, 1 tbsp butter, 2 tbsp chives or parsley, parmesan cheese
Jacques Pépin Cooking At Home: Pasta Fagioli
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#jacquespepin #pasta #recipes #kqed
About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Minestrone Soup - Home Cooking with Gracie
RECIPE
Ingredients
12 - 16oz of fresh Spinach
3 cups of cubed Potato's
1-1/2 cups of chopped Celery
1-1/2 cups of chopped Carrots
1/2 cup diced onions
3 Garlic cloves diced
28oz can of Plum Tomato's, crush
5 - 6 cups of Chicken Broth
3oz cubed/sliced Pancetta or Bacon
2 15oz cans of Cannellini Beans
1/4 cup of freshly chopped Parsley
1/2 tsp of Thyme
1/2 tsp of Rosemary
1 Bay Leaf
1 Tbls of Salt
1 tsp of fresh Black Pepper
1/4 tsp Red Chili Flakes
2 Tbls of EVOO
Directions
Sautéed Pancetta with Olive Oil
till browned
Add Onions then Garlic combine together till Onion is translucent
Add Carrots, Celery and sautéed together for 5minutes
Add Potato's and cook together 3minutes
Now add the Chicken Broth, crushed Tomato's and all Herbs, cover and simmer on Medium Low for 40minutes or until Potato's tender then add the Beans and Dark Greens of your choice ( I used Spinach ) and simmer together for 10 more minutes.
OPTIONAL If you want to add pasta, cook separately, drain and coat lightly with with olive oil and serve on the side to keep the integrity of the pasta.
Serve with toasted Garlic Bread to dip into the Broth for a more filling Meal .
ENJOY !