Recipe – Homemade Parsnip Soup

Are you looking for a quick, no-fuss cream of parsnip soup recipe? Look no further. This simple recipe will take between 45 minutes and 1-hour to complete. You probably have most of the ingredients at home in your fridge or pantry. And, it’s a great homemade flavor everyone in the will love, even the pickiest of eaters.

Whether you’re looking for a tasty recipe after a long day at work or something to help get you over that cold that’s been lingering for a few days, we’ve got the perfect homemade cream of parsnip soup recipe for you to try out.

Ingredients for Cream of Parsnip Soup

Okay, as we mentioned above, you probably have most, if not all, of these ingredients lying around in the kitchen and your herb garden. You’ll need

  • 2-tsp unsalted butter
  • 3/4-cup heavy cream
  • 3/4-tsp salt (+/- as needed)
  • Pinch of pepper
  • 1-cup diced shallots
  • 1/4-cup diced onions
  • 3/4-cup white wine
  • 5 cups (1.18 l) of chicken stock
  • 3.5 cups (0.83 l) of peeled parsnips
  • 3/4-tsp white vinegar

You’ll combine these ingredients to prepare your cream of parsnip soup.

Directions: Preparing your Cream of Parsnip Soup

To prepare your cream of parsnip soup recipe, you’ll melt your butter over a low to medium heat. To the pan, you’ll add the shallots, onions, and vinegar stir until it’s translucent in the pan, or up to about 5 minutes. Add your wine and bring this to a simmer. You’ll then add the

  • Parsnips
  • Chicken stock
  • Salt and pepper and bring this to a boil.

It will take about 45 minutes for the parsnips to soften. Remove the ingredients and place them in an immersion blender to purée. You’ll then take the purée, and place it back in your pan on a low to the medium setting, slowly adding and whisking in the heavy cream. You’ll set the ingredients over low heat and reheat it when you’re ready to serve.

The total preparation time is about one-hour, after adding and whisking in your heavy cream.

Servings

  • This recipe makes approximately 6 servings

How to Oven Roasted-Asparagus

Though you can cook asparagus in different ways but roasting them is considered as the most admired way to cook them. If you do not know how to oven-roasted asparagus, then you should read this write-up till the end as it will also introduce you to the mistakes commonly committed by people while cooking this vegetable.

Some Basic Things to Follow

Before proceeding towards the recipe for roasting asparagus you should know about some basic things like the ends of asparagus spears are normally impossible to cook as they are too hard to cook. So you should trim them before starting to cook them. Before oven roasting asparagus, you should season them generously with pepper and salt. Asparagus should be cooked in an oven in a single layer as they will not char if they have crowded your pan.

Recipe of Oven Roasted Asparagus

Roasted Asparagus Ingredients

Ingredients required to oven-roasted asparagus may include:

  • Trimmed stalks of asparagus (2 pounds)
  • Extra virgin olive oil (3 tbsp)
  • Black pepper
  • salt

Directions for Oven Roast Asparagus

Before starting to roast asparagus in the oven, you should preheat the oven up to 400 degrees. Now put a large baking sheet on a large baking sheet in the oven and place generously seasoned asparagus with olive oil on that sheet. Roast the asparagus sticks up to 25 minutes or until they tender.

Some of the Common Mistakes to Be Avoided

While roasting asparagus, people usually make some common mistakes, which can be avoided while roasting them a bit carefully. Some of these mistakes may include:

Use Of Too Big Or Too Small Asparagus Stalks

While roasting asparagus stalks, you should take them of the right size as too thin stalks can be overcooked easily, whereas thick stalks will be more fibrous and woodier. So, they should be medium in size when you are oven roasting them.

Peeling Asparagus Stalks

According to cooking experts, peeling asparagus before cooking is not necessary. Moreover, it will take much time to peel them. Instead of peeling the asparagus stalks, you should cut off their bottom part as the rest of them is edible.

Cut off Too Much Woody Portion

Some people bend the asparagus stalks to remove their woody portion, which is not the right method to remove their inedible part. According to experts, it is a time-consuming method. You should check them by pressing them with your fingers. The stalk will break up automatically, or you can slice it from that point to remove its woody part easily.

Avoiding Blanching of Asparagus

Most cooking experts blanch asparagus, regardless of the method they use for cooking them. It makes easier to start their cooking process. When you are roasting asparagus without blanching it them its outer surface will be charred, whereas from inside, it will remain raw. You should blanch asparagus in boiling highly salted water for 1-3 minutes, according to the size of its pieces. But you should not blanch it for a longer time as it will boil them, which may not be suitable for roasting them.

By avoiding these mistakes, you can easily oven roast perfect asparagus.

Recipe – Parmesan Cheese Spaghetti Squash

This Spaghetti Squash recipe is deceptively simple.  A sprinkle of Parmesan cheese may not seem like much, but the salty tang of Parmesan brings out the flavor of the Spaghetti squash. Add a little butter and some salt and pepper, and this simple spaghetti squash recipe becomes a delicious addition to your meal.

What is great about this simple recipe?

  • The recipe requires it’s easy
  • The recipe requires minimal prep work, and
  • The recipe requires just four ingredients.

Parmesan Cheese Spaghetti Squash Ingredients

  • 1 medium spaghetti squash
  • 1/2 cup grated Parmesan cheese or three cheese mix
  • 1/2 stick unsalted butter (melted)
  • Salt and pepper to taste

Parmesan Cheese Spaghetti Squash Directions

  • Preheat the oven to 350 degrees F (177 degrees C)
  • Use a paring knife to poke small cut through over the entire skin.
  • Place the spaghetti squash in a lined baking dish.
  • Bake about one hour or until soft.
  • Remove the spaghetti squash from the oven and cut the spaghetti squash in half.
  • Scoop out and discard the spaghetti squash seeds.
  • Using a fork, scrape flesh in strings into a serving bowl.
  • Toss with Parmesan and melted butter
  • Season to taste with salt and pepper and or Italian seasoning

Servings

  • Makes six servings

Stuffed Shells With Butternut Squash Recipe For Two

This stuff shells recipe is a nice autumn dish when winter squash is plentiful and cheap. Although you could eat it anytime since butternut squash is usually available in the market year-round in the United States.

This is a nice compact recipe which makes a nice main dish, and actually could almost be thought of like a casserole. This stuff shells and associated ingredients has a little bit everything in it and makes a well-rounded dish.  It could also be used for a side dish if you were entertaining a small group or to accompany your holiday main dish.

Butternut Squash Stuffed Shells Ingredients

US                                                               Metrics:

0.5 lb. lean pork sausage                              225 gr pork sausage
1/2 butternut squash, peeled and cubed         400 gr butternut squash
1/4 cup milk                                                60 ml milk
1 cup spinach                                              1 cup spinach
2 cloves garlic, chopped                              2 cloves garlic
5-6 pcs jumbo shells, cooked                       5-6 pcs jumbo shells
1 egg, beaten (only use half)                         1 egg
2 tbsp ricotta                                               30 gr ricotta
1/4 cup parmesan, shredded                         25 gr parmesan

1 tbsp dry parsley                                        1 tbsp dry parsley

1 tsp chili flakes (optional)                          1 tsp chili flakes
Canola oil            
Pinch of salt

Pinch of pepper

Butternut Squash Stuffed Shells Directions

  • Preheat the oven to 350 F
  • drizzle butternut squash cubes with canola oil, gently toss until coated  and spread evenly in a baking pan, place the baking pan in the oven for 30 minutes or until just starting to lightly brown
  • While the squash is cooking, cook sausage over medium heat in a medium skillet or non-stick pan. When sausage turning brown, add spinach and garlic. Add salt and pepper if desired. Cook until spinach is lightly wilted then remove from heat and set aside.
  • Cook shells according to package directions until al dent—don’t overcook the shells. Place in cold water to stop cooking. Drain.
  • Once the squash is cooked, place the cubes in a food processor or blender along with milk, salt, and pepper. Pulse until squash is pureed. Pour into a 6×6 baking dish.
  • In mixing bowl, mix ricotta, parmesan, and egg until well-combined. Add dry parsley, chili flakes, and sausage mixture into ricotta and mix until evenly distributed.
  • Fill cooked jumbo shells with 2 tablespoons of sausage mixture. Arrange shells in butternut squash sauce in the baking dish. Top with more parmesan.
  • Bake for 30 minutes. Serve immediately.

Servings

  • Makes two servings

Cook’s notes

  • This recipe can be made with other winter squash or pumpkin depending on what you have readily available or happens to be cheap in the market place. If you’re going to use an alternative squash, try to pick one which is richly flavored and has a dark orange flesh on the inside.

Corn Bread Dinner Rolls Recipe

What dinner table is and better for being grace graced with some fresh bread. These dinner rolls are tasty and allow your family and guests to help themselves. Additionally, they make an excellent side dish for holiday meals.

Corn Bread Dinner Roll Ingredients

  • 1 cups of milk
  • 2/3 cup yellow cornmeal
  • 1 tablespoon of instant yeast, dissolve in warm water
  • 1/4 cup of canola oil
  • 3 tablespoons of honey
  • 1/2 teaspoon of salt (optional)
  • 3 eggs
  • 4 cups all-purpose flour

Corn Bread Dinner Roll Directions

  • In a saucepan over medium-high heat simmer the milk for 2 minutes.
  • Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
  • Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
  • Mix well to combine everything.
  • Add the salt and 2 eggs. Mix again.
  • Little by little add the flour until a soft dough forms.
  • Knead the dough for 5 minutes.
  • Transfer the dough to a greased bowl and cover.
  • Reserve for about 3 hours so that the dough will double in size.
  • Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
  • Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.      
  • Preheat the oven to 375 ˚F. 
  • In a small bowl add 1 egg and mix with a fork.
  • Brush the top of the rolls with egg and sprinkle cornmeal.
  • Place in the oven and bake for 20 minutes.

Prep time :

  • 20 minutes

Cook Time

  • 20 minutes

Waiting Time

  •  4 hours

Serving

  •  This recipe makes about 12 servings

Recipe – Mashed Potatoes for Two

Mashed Potatoes Ingredients

  • Salt (optional)
  • 1 1/2 pounds Yukon Gold potatoes
  • 1/2 cup whole milk, evaporated/condensed or heavy cream
  • 1 tablespoon unsalted butter
  • 1-ounces cream cheese, Greek yogurt, yogurt cheese, or sour cream (optional)
  • Ground white pepper (optional)

Mashed Potatoes Equipment Needed

  • 3-quart or larger saucepan
  • Wooden spoon
  • Fork

Mashed Potatoes Directions

Warm Dairy to room temperature.

  • Set the dairy for the recipe out to warm to room temperature, about an hour ahead of time.

Bring water to a boil.

  • Fill a medium saucepan ¾ full of water.
  • Bring to a boil over high heat.

Cut the potatoes.

  • While the water is heating, peel the potatoes.
  • Cut the potatoes in half lengthwise, then in quarters.
  • Then cut the potato quarters smaller sections.  The smaller the potato chunks are going into the water, the fast they will cook, and they will be to mash later.
  • Add the cut potatoes to the boiling water, add additional water if necessary, to cover potatoes, and simmer until they are falling-apart tender about 15 to 20 minutes.

Drain and mash the potatoes.

  •  When the potatoes are soft, drain the potatoes completely.
  • Return the potatoes to the pan.
  • Add the butter and mash the potatoes.
  • Turn pan to medium heat, stirring the potatoes rapidly continuously until the butter is melted and thoroughly combined.

Add the dairy and season.

  • Once the butter is melted and thoroughly combined, When any remaining water has evaporated, add the dairy components.
  • Turn the pot to medium-low and keep stirring.
  • Cooking until the potatoes are thoroughly combined and hot.
  • Remove the potatoes from the burner and turn off the heat.
  • Add pepper and salt, if desired.
  • Serve the potatoes in a ramekin or small dish and garnish, if desired.

Serves

  • Makes two individual servings

Cooks Notes

  • If you want to dress the potatoes up a little, you can add a little cheese on top and microwave (assuming you are using a microwave dish) for a few seconds to melt the cheese. 

Bread Pudding For Two

Bread pudding has been around a very long time.  I have cooks books going back to 1901 with some variation of the recipe.  And no wonder, this is a really simple and tasty dessert for the cooler months of the year and makes a nice holiday side dish or dessert, as well.

Ingredients

  • 1-1/2 cups day-old or toasted white bread cubes (2 slices)
  • 2 eggs (Large or Jumbo)
  • 1 cup whole milk
  • 1/4 cup golden raisins (optional)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon unsalted butter (cut in small cubes)

Directions

  • Divide bread, raisins, and butter between two greased 8 or 10 oz. Ramekins and set aside.
  • In a small mixing bowl, whip together eggs, milk, sugar, cinnamon, and nutmeg.
  • Pour in equal amounts over filling in both ramekins.
  • Bake, uncovered, at 350o F for 40-45 minutes or until a knife inserted in the center comes out clean.
  • Allow bread puddings to cool and serve warm or room temperature.