ponedjeljak, 22. svibnja 2017.
The best soup recipes for kids
The best soup recipes for kids By Lily Barclay - Family editor - bbcgoodfood.com Share: Scrumptious, comforting soups that will have everyone wanting seconds… Soup makes the ideal family lunch or supper; cheap, healthy and a great way of sneaking in all types of hidden veg. Children tend to love a bit of dipping or mixing, so try serving with buttered toast, homemade bread or savoury scones. Little pots of grated cheese, croutons or plain yogurt for stirring will also help add a sense of occasion to the meal. Let small hands help themselves.
Hearty pasta soup Hearty pasta soup Probably the best thing you could do with a pack of supermarket tortellini. This filling soup is full of fibre, low fat and full of veg. It’s on the table in half an hour and mainly uses store cupboard ingredients so perfect to rustle up as a last minute supper. Hearty pasta soup Honeyed carrot soup Honeyed carrot soup Kids love this rich, warming soup but it's sophisticated enough for adults too, so it makes a great family meal. What's more, it's freezable so try making double and stocking up your freezer. For a real treat serve with crispy bacon sandwiches. Tastes even better after a long, wintry walk.
Honeyed carrot soup Chicken soupEasy noodle soup If you need to feed the children fast then this easy noodle soup is speedy, satisfying and healthy to boot. Frankly we think it’s an all-round winner. Easy noodle soup Smoked haddock chowderSmoked haddock with sweetcorn chowder & herby garlic bread This budget-friendly creamy fish soup with corn and potatoes is perfect for warming up small hands. Wholesome, comforting and extra delicious, with the homemade garlic bread it is hard not to be won over. Smoked haddock with sweetcorn chowder & herby garlic bread Tomato soup Tomato soup with tear & share cheesy bread Classic and creamy tomato soup is normally a hit with everyone from toddlers to teens.
Add easy and speedy tear-and-share cheesy bread, and small hands are bound to get excited - expect lots of dipping fun. Tomato soup with tear & share cheesy bread Cauliflower cheeseCauliflower cheese soup Even if your child is not a big cauliflower fan. it is well worth giving this soup ago as this creamy creation has been known to turn the most fervent haters around. A batch of this will serve four adults and four kids, so a good choice if you're having friends round. Cauliflower cheese soup
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nedjelja, 10. studenoga 2013.
Armenian cuisine
Armenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional crops and animals grown and raised in areas populated by Armenians.
The preparation of meat, fish, and vegetable dishes in an Armenian kitchen requires stuffing, frothing, and puréeing.[1] Lamb, eggplant, mayonnaise, yogurt, and bread (lavash) are basic features of Armenian cuisine. Armenians use cracked wheat (burghul) in preference to the maize and rice popular among their Caucasian neighbors (Georgia and Azerbaijan)
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subota, 16. veljače 2013.
Lentil Soup with Escarole
This is one of my all-time favorite
soups. It’s so easy to make, very satisfying, and not to mention good
for you. You can substitute other greens for the escarole, such as Swiss
chard, spinach, or mustard greens. And if you want even a heartier
soup, you can add some chopped ham or shredded cooked pork to the soup
at then end.
Yield: Serves 6 to 8
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium stalk celery, chopped
- 1 medium carrot, peeled ad chopped
- 1 clove garlic, minced
- 1 can (14 ounces) plum tomatoes, drained and chopped
- 8 ounces brown lentils, picked over and rinsed (1 1/4 cups)
- 6 cups water
- Salt and freshly ground pepper
- 1 medium thead escarole (about 1 pound)
- 1/2 cup grated Parmesan cheese
Preparation:
1.
In a large pot, heat the oil over medium heat. Add the onion, celery,
carrot, and garlic and cook, stirring often, until the vegetables are
soft, about 10 minutes. Add the tomatoes, reduce the heat to low, and
cook, stirring often, for 5 minutes.
2. Add the lentils and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 45 minutes. Season to taste with salt and pepper.
3. Meanwhile, separate the escarole leaves and rinse well. Stack the leaves and cut them crosswise into 1/- inch-wide strips. When the lentils are tender, stir in the escarole. Return the soup to a simmer and cook, stirring occasionally, until the escarole is tender, about 10 minutes.
4. To serve, ladle the soup into bowls and sprinkle each serving with Parmesan cheese.
• Lentils are among the most nutritious of foods. One cup of cooked lentils has 18 grams of protein and provides significant amounts of iron, potassium, and dietary fiber.
• Their earthy flavor adds a wholesome quality to soups, stews, salads, dips, casseroles, and side dishes. But this ancient food can be admired for more than its ease of cooking and versatility.
• To use dried lentils, simply pour them into a bowl and rinse with cold water. Pick out any dark or discolored ones, then drain in a colander. Simmer them using a ratio of 1 part lentils to 3 parts water or stock until they’re the right texture for your recipe. To use in lentils in salads, cook green, brown and French lentils for 15 to 20 minutes, red lentils for 5 to 10 minutes. For soups and purées, increase the time by 5 to 10 minutes.
americanfood.about.com 2. Add the lentils and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 45 minutes. Season to taste with salt and pepper.
3. Meanwhile, separate the escarole leaves and rinse well. Stack the leaves and cut them crosswise into 1/- inch-wide strips. When the lentils are tender, stir in the escarole. Return the soup to a simmer and cook, stirring occasionally, until the escarole is tender, about 10 minutes.
4. To serve, ladle the soup into bowls and sprinkle each serving with Parmesan cheese.
Recipe Notes
• These tiny lens-shaped lentils are perfect for family meals because, unlike beans, they need no pre-soaking and they cook more quickly.• Lentils are among the most nutritious of foods. One cup of cooked lentils has 18 grams of protein and provides significant amounts of iron, potassium, and dietary fiber.
• Their earthy flavor adds a wholesome quality to soups, stews, salads, dips, casseroles, and side dishes. But this ancient food can be admired for more than its ease of cooking and versatility.
• To use dried lentils, simply pour them into a bowl and rinse with cold water. Pick out any dark or discolored ones, then drain in a colander. Simmer them using a ratio of 1 part lentils to 3 parts water or stock until they’re the right texture for your recipe. To use in lentils in salads, cook green, brown and French lentils for 15 to 20 minutes, red lentils for 5 to 10 minutes. For soups and purées, increase the time by 5 to 10 minutes.
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