Tag: pepper

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)

Creamy white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

This started out as an experiment, and ended as a soup. I never know what to expect when I throw something in the slow cooker, I wanted to see if I can cook white beans in the crock pot without soaking them first. The answer is yes you can; it took about 3-4 hours on high. But they basically looked like cooked beans in water, not like a thick pot of beans that I imagined so I quickly fixed that and turned this into a great tasting soup.

As a kid, I remember my Mom pureeing all my soups to make me eat them. As an adult, I tend to still like my beans pureed in my soup. You can leave some beans whole as I did to give it some texture, or blend the whole thing, up to you.

My method for roasting garlic is a little unconventional, I peel my cloves before roasting because I prefer not to have to do it after. Completely up to you how you roast your garlic, the end result is the same. If you are pressed for time, and wish to skip the roasted garlic, it will still taste wonderful. I personally think adding them makes it go from good to great.

Note: if you want to make this vegetarian, substitute the chicken bouillon for vegetable.

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)
gordon-ramsay-recipe.com
Servings: 7 • Size: little over 1 cup • Old Points: 4 pts • Points+: 6 pts
Calories: 241 • Fat: 3 g • Carb: 41 g • Fiber: 6 g • Protein: 15 g • Sugar: 0 g
Sodium: 322 mg (without added salt)

Ingredients:

1 lb dry Cannellini beans, rinsed
1 head garlic, peeled
8 cups water
4 sage leaves, plus more for garnish
2 tsp olive oil
1 tbsp chicken Better Than Bouillon, or cube (vegs us vegetable bouillon)
kosher salt and white pepper to taste

Directions:

Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don’t add salt.

Meanwhile, preheat the oven to 400°. Place remaining garlic cloves in the center of a 7×7 inch square of aluminum foil (photo above is showing half of the cloves, use the whole thing). Cover garlic with olive oil and a little salt. Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside until the beans are done.

When the beans are soft, add the bouillon and mix well until dissolved, then carefully some of the beans and liquid along with the roasted garlic to the blender. Blend until smooth and pour it back into the crock pot. Repeat with the remaining beans until you get the texture you desire. You can also use an immersion blender if you have one. Taste for salt and adjust as needed.

Serve with fresh sage and white pepper on top and if you wish, some whole roasted garlic cloves on top. (I reserved a few)

Makes about 7 3/4 cups.

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Pasta ribbons with prawns and cherry tomatoes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A sophisticated pasta dish of tagliatelle with a light creamy wine and garlic sauce, juicy prawns and sweet cherry tomatoes. Use fresh pasta for extra elegance and speed but dried pasta is fine.

Serves: 4
Prep time: 15 mins
Cooking time: 12 mins
Total time: 27 mins
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

For meat lovers, cooked chicken or chunks of ham would work just as well as prawns if you prefer. Leave out the prawns for a vegetarian dish and serve with mozzarella pearls scattered on top.

Ingredients

1tbsp olive oil
2 garlic cloves
500g peeled raw prawns, thawed if frozen
250g assorted cherry tomatoes, halved
Salt and freshly ground black pepper
150ml dry white wine
100ml double cream
500g fresh fettucine or tagliatelle pasta
Baby salad leaves and lemon wedges to serve

Method

Heat the oil in a frying pan and gently fry the garlic for 1 min until soft. Add the prawns and cook, stirring, for 3-4 mins. Add the tomatoes and continue to cook, stirring, for a further 2-3 mins until the tomatoes begin to soften and the prawns are pink all over. Season well.
Pour over the wine and cream, and cook over a low heat, stirring occasionally, for 5 mins until hot.
Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the fresh pasta for 2-3 mins until just tender. Drain well and keep warm.
To serve, pile the pasta into warm serving bowls. Spoon the prawn and tomato mixture on top, season with black pepper and sprinkle with baby salad leaves. Serve immediately with wedges of lemon to squeeze over.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Black Bean Soup with Bacon and Giveaway Winner!

by Pam on December 9, 2012

I was in the mood for soup today so I went in search of what was in my refrigerator. I decided to keep it simple and make a black bean soup. I usually toss in some chorizo but I didn’t have any so I decided to use bacon instead. I also added sweet potato, red pepper, onion, carrot, and celery to make it extra hearty and flavorful. After the soup simmered for a couple of hours, I blended most of it up with my immersion blender then ladled it into serving bowls. I topped each bowl with cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. It was extremely flavorful and utterly delicious. My kids ate every last drop of their soup and my husband & I both loved it and look forward to the leftovers tomorrow for lunch.

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits. Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so. Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.

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Black Bean Soup with Bacon

Yield: 8

Prep Time: 15 min.

Cook Time: 2 hours

Total Time: 2 hours & 15 min.

Ingredients:

5 slices of bacon, cooked & crumbled
1 small sweet potato, peeled & diced small
1/2 red bell pepper, diced small
1/2 sweet yellow onion, diced small
1 carrot, peeled and diced small
1 stalk of celery, diced small
5 cloves of garlic, minced
1 tbsp cumin
1 tsp chile powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
3 15oz cans of black beans, rinsed & drained
4 cups of chicken broth
Juice of 1 lime
1 bay leaf
1 tsp molasses

Garnish:

Fresh cilantro, chopped
Green onions, chopped
Avocado, diced
Cotija cheese, crumbled
Sour Cream
Grape tomatoes, diced

Directions:

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits. Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so. Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.

Recipe and photos by For the Love of Cooking.net

Giveaway Winner:

The winner of the MyRecipes America’s Favorite Food cookbook is comment number 124:

Angelina — December 8, 2012 @ 6:00 am^[3]: My birthday is on the 9th!!! This would be an awesome b-day gift.

Happy birthday Angelina – you won! Please e-mail me your mailing address at gordon-ramsay-recipe.com@gmail.com so I can send the cookbook to you as soon as possible.

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