By Martha Stewart
Get all recipes 👉🏻 http://www.marthastewart.com/274759/thanksgiving-pie-and-tart-recipes#933811
Day: November 18, 2016
Thanksgiving Main Course Recipes By Closet Cooking
With Thanksgiving quickly approaching I thought that it was about time that I dusted off and updated the roundups of all of my favourite Thanksgiving dishes starting with the main course. I have to say that a simple roast turkey is my favourite main course and I am always looking forward to it! Although you…
Homemade French Onion Soup
By The Domestic Geek
Watch how – to video 👇🏻
Ingredients:
1 tbsp oil
2 tbsp butter
5-6 large onions, finely sliced
salt and pepper
½ tsp sugar
2 tbsp flour
2/3 cup apple cider OR red wine
8 cups vegetable or beef broth
2-3 sprigs fresh thyme
baguette crostini or croutons
Gruyere cheese, grated
Instructions:
* In a large Dutch oven or saucepot heat oil and butter over medium heat.
* Add onions and stir until they are well coated.
* Cover and cook onions for 15 minutes.
* Remove the lid and season the onions with salt, pepper and sugar.
* Cook the onions for an additional 30 minutes, stirring often. Onions should be deep golden brown.
* Once onions are caramelized stir in flour and cook for 1 minute.
* Add broth and fresh thyme and bring the mixture to a boil.
* Reduce heat to medium-low and simmer for 30 minutes.
* Ladle soup into individual, oven-safe bowls and top with crostini and cheese.
* Bake at 375°F until cheese is melted and bubbly.
* Serve hot from the oven.
** Enjoy!
Source: http://thedomesticgeek.com/archives/15999
😃😃😃😃😃😃😃😃😃😃😃😃😃😃😃😃😃😄😄😄😄
Alternative Recipe from Food Tube
Classic French Onion Soup | French Guy Cooking
Watch how -to video 👇🏻
Fall Soup – 3 Delicious Ways
By The Domestic Geek
Watch how – to video 👇🏻
Creamy Tomato Soup
Ingredients:
2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish
Instructions:
🍲 In a large saucepan, heat oil over medium-high heat.
🍲 Add onions and sauté until they become translucent.
🍲 Add garlic and sauté for another minute.
🍲 Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
🍲 Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
🍲 Reduce heat to low and simmer for about 30 minutes.
🍲 Add cream.
🍲 Puree soup with an immersion blender or in batches in a traditional blender.
🍲 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍲 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍲 Garnish with fresh basil.
🤗🤗 Enjoy!
Carrot Ginger Soup
Ingredients:
2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste
Instructions:
🍝 In a large saucepan, heat oil over medium-high heat.
🍝 Add onions and sauté until they become translucent.
🍝 Add ginger and sauté for another minute.
🍝 Add carrots and vegetable broth and bring to a boil.
🍝 Reduce heat to low and simmer for about 30 minutes.
🍝 Puree soup with an immersion blender or in batches in a traditional blender.
🍝 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍝 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍝 Garnish with plain yogurt and fresh pepper.
😋😋 Enjoy!
Leek and Potato Soup
Ingredients:
2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
Instructions:
🍛 In a large saucepan, heat oil over medium-high heat.
🍛 Add leeks and celery and sauté until they begin to soften.
🍛 Add garlic and sauté for another minute.
🍛 Add potatoes and vegetable broth and bring to a boil.
🍛 Reduce heat to low and simmer for about 30 minutes.
🍛Add cream.
🍛 Puree soup with an immersion blender or in batches in a traditional blender.
🍛 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍛 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍛 Garnish with fresh black pepper.
😚😚 Enjoy!
The Ultimate 30-Minute Cardio Pilates Workout!
By POPSUGAR FITNESS
Healthy Living & Wholesome Recipes 