Fresh Picked Friday {Vol. 15}

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[9/7/11]

Get organized [dream closet]

Set the mood [DIY Rubber Band Candle Holders]

elegant votive candle holders

Cozy up for Fall [simple soup recipes]

mangosteel:</p><br /><br /><br />  <p>Keeping this FOREVER. All look awesome and all are or can be vegan-ized.<br /><br /><br /><br />  tortoisehare:</p><br /><br /><br />  <p>CREAMY<br /><br /><br /><br />  Creamy Spinach Soup  Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and  pepper in a pot over high heat. Boil, cover, lower the heat and simmer  until the onion is tender, about 10 minutes. Add 10 ounces chopped  spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2  to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A  spoonful of Greek-style yogurt and chopped parsley.<br /><br /><br /><br />  Squash-and-Ginger Soup  Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped  butternut squash for the spinach (it will take longer to soften). Skip  the parsley and substitute half-and-half or cream for the yogurt.  Garnish: A spoonful of cream.<br /><br /><br /><br />  Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower  florets for the spinach (they will take longer to soften), 1 tablespoon  curry powder for the parsley and coconut milk for the yogurt. Garnish:  Chopped cilantro.<br /><br /><br /><br />  BROTHY<br /><br /><br /><br />  Vegetable Broth With Toast  Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2  chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped  tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini,  8 cups water and salt and pepper in a pot over high heat. Boil, lower  heat and simmer until the vegetables are soft, 30 minutes or longer.  Strain and serve over toasted good bread. Garnish: Chopped celery  leaves.<br /><br /><br /><br />  Egg Drop Soup  Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and  add the eggs in a steady stream, stirring constantly until they’re  cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon  soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped  scallions.<br /><br /><br /><br />  Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup  white rice. Cook until tender, then add 2 cups fresh or frozen peas;  cook for a minute or two. Skip the bread. Garnish: Grated Parmesan<br /><br /><br /><br />  EARTHY<br /><br /><br /><br />  Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped  celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups  water in a pot over high heat. Boil, lower the heat, cover and simmer  until the beans are soft, at least 1 hour, adding more water if  necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.<br /><br /><br /><br />  Chickpea-and-Pasta Soup Substitute chickpeas for  the beans and rosemary for the thyme and add 1 cup chopped tomatoes  (canned are fine). When the chickpeas are almost tender, add 1/2 cup  small pasta. Cook until the pasta and chickpeas are tender, 10 to 15  minutes. Garnish: A few chopped rosemary leaves.<br /><br /><br /><br />  Spicy Black-Bean Soup  Use black beans and substitute fresh oregano for the thyme. When the  beans are done, add 1 tablespoon chili powder, 1 dried or canned  chipotle and the juice of a lime. Garnish: Cilantro and sour cream.<br /><br /><br /><br />  HEARTY<br /><br /><br /><br />  Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1  teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2  cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup  chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the  heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer  for 20 minutes. Garnish: Chopped parsley and grated Parmesan.<br /><br /><br /><br />  Mushroom Soup  Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for  the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup  white wine for the tomatoes, skip the green beans and add a fresh thyme  sprig with the water. Garnish: A few thyme leaves.<br /><br /><br /><br />  Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato  paste for the celery. Skip the potatoes and green beans; use 3 cups  tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes.  Garnish: Lots of chopped or torn basil<br /><br /><br /><br />  Notes:<br /><br /><br /><br />  All of these recipes serve four, and you’ll want about a  2.5-to-4-quart (medium or large) pot. Most can be cooked for a while —  but not so long that the freshness is gone. Most will taste as good or  better the next day, so consider making a double batch and refrigerating  (or freezing) the leftovers. But never boil a soup after you’ve added  dairy to it; instead, reheat gently.<br /><br /><br /><br />   If you want a supersmooth soup (and just about any of these soups can be  puréed if you like), use a standing blender — let the soup cool a bit  first — which creates a finer purée than an immersion blender does; you  might even strain the soup after puréeing it.<br /><br /><br /><br />   Garnishes are all optional, though herbs add a dimension that will be  lacking otherwise. If you taste as you’re cooking, you’ll be fine,  because there is really nothing to go wrong here. </p><br /><br /><br />  <p>

Game Day! (mini taco shells)

Someday [Santorini, Greece]

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