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Roasted Fall Vegetable Soup
The other night I roasted a bunch of vegetables to have with steak. Of course I always make enough for ten people and there is only my husband and I. I had a lot left over and I didn't want to waste it so I decided to make soup.Roasted Creamy Tomato Gorgonzola Soup
A couple weeks ago I went to lunch at a deli down the street from my work and had the most delicious Tomato Gorgonzola soup. I decided to try and make it myself. I scoured the internet for a recipe and ended up mixing several together to make this one.Yum Yum Delicious - Chocolate Truffles (from the Food Network Kitchen)
Chocolate truffles are a delicious treat, and making them is worth the effort!!! This recipe from the Food Network is just do-able enough that the untrained inner-chef in you can rise to the occassion! With several varieties to suite many palates, this recipe is a keeper!
Creamy Artichoke Soup
Creamy Artichoke Soup
From Giada De Laurentiis
2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish
Vitamin-Rich Grapefruit-Avocado Salad
To remove the citrus fruits’ bitter white pith for this fresh recipe, cut the peel away with a sharp knife. This recipe makes more dressing than you’ll need; you can refrigerate the extra for up to 5 days. Prep: 18 minutes Makes 4 servings Ingredients: 1/3 cup orange juice 1/3 cup extra-virgin olive oil 3 tablespoons lime juice 2 tablespoons honey 1 medium halved peeled avocado, seeded and cut into 1/2-inch chunks 1 peeled pink grapefruit, cut into sections 1 peeled navel orange, cut into sections 1/2 red pepper, chopped 4 minced green onions 4 cups field greens Directions: Combine first 4 ingredients (through honey) in a food processor or blender, or use a handheld immersion blender, and process for 1 minute until the mixture is smooth and creamy.Fettuccine Alfredo
I got a recipe for fettuccine alfredo from Calorie Commando on Food Network that is incredible! Even my very picky husband loves it! Salt 2 heads garlic Pepper Olive oil spray 8 ounces fettuccine 1 cup chicken stock 1 cup non-fat half-and-half 1/2 cup grated Parmesan 1/4 cup chopped parsley leaves Preheat the oven to 450 degrees F.Grapefruit-Avocado Salad
Try this tropical treat! Avocados are one of the best sources of monounsaturated fats you can buy. This recipe makes more dressing than you’ll need.
Basil Pesto
Basil Pesto
From Michael Chiarello
2 cups firmly packed fresh basil leaves
1/3 cup olive oil
3 tablespoons pine nuts, toasted
1/2 teaspoon minced garlic
Sea salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
Arugula Pesto
Arugula Pesto
from Michael Chiarello, Food Network
4 cups packed fresh arugula
1 tablespoon minced garlic
Salt and freshly ground pepper
1 cup pure olive oil
2 tablespoon pine nuts, toasted, plus 1 tablespoon
1/8 teaspoon vitamin C (optional)
1/2 cup freshly grated Parmesan
Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly.
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