LEEK SOUP WITH ROASTED GARLIC AND PARMESAN
I developed this recipe for a dinner party My wife and I were invited to in 1999. It is decedent, not low fat or ?healthy?. It was also a BIG hit
Provided by aremac
Categories Vegetable
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Begin by preparing the roux.
- Melt the butter in a large stock pot.
- Add the cup of flower a little at a time whisking briskly to avoid lumps.
- After all the flower is in, continue to whisk and cook for at least 3 min.
- (5 is better).
- Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
- as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
- In a sauté pan, melt the 2 Tbs.
- of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux.
- Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey.
- Let simmer for 1/2 hour stirring often.
- Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
- Serve soon.
- this soup also keeps well refrigerated for up to a week.
Nutrition Facts : Calories 571.6, Fat 46.6, SaturatedFat 29.1, Cholesterol 140.8, Sodium 732.8, Carbohydrate 22, Fiber 1.1, Sugar 7, Protein 8.2
CHILI WITH ROASTED GARLIC
Make and share this Chili With Roasted Garlic recipe from Food.com.
Provided by Raichka
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef and drain excess fat.
- Add the onion and bell pepper to the ground beef and saute until the onion is translucent. Add the Worcestershire Sauce.
- Add the garlic and olive oil. Mash the garlic with a fork. (I roast a bulb of garlic at a time. Just peel the cloves, wrap in aluminum foil, add a few drops of oil oil, and bake for 30 minutes at 350 degrees. I store the roasted garlic in olive oil in the fridge.).
- Allow to saute for a minute or so. Add the kidney beans and tomatoes. I usually rinse out the tomato can for the water.
- Add chili powder, salt, black pepper, and red pepper flakes (optional) to your taste.
- Simmer for ten minutes.
Nutrition Facts : Calories 263.5, Fat 10.6, SaturatedFat 3.6, Cholesterol 38.6, Sodium 604, Carbohydrate 26, Fiber 6.8, Sugar 7.3, Protein 17.4
LOWFAT ACORN SQUASH SOUP WITH ROASTED GARLIC
Easy to make and great for a cold or rainy day! Also a great way to use up any old vegetables in the fridge- I used celery and cabbage, but I'm sure zucchini, yellow squash, cooked eggplant or potatoes would also work (just try to avoid any vegetables that have a strong flavor that would clash with the squash). If you aren't worried about cholesterol or fat (I made this version for my mom, who cannot have cholesterol), you can substitute the soy milk with half and half or cream, and the fake butter spread with real butter.
Provided by Sephardi Kitchen
Categories Onions
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees. Cut the acorn squash in half, and place in a glass baking pan along with the whole unpeeled garlic. Bake for about 1 hour or until the squash is tender.
- Meanwhile, melt the oil spread (or butter) in a saucepan and saute the onions and ginger until the onions are translucent. Add the celery and cabbage, and cook until tender.
- In a small bowl, mix the flour together with all the dry spices. Stir into the vegetables, until combined. Meanwhile, boil the water in the microwave or a kettle, and dissolve the bouillon cubes in it. Add the boiling water to the pot, along with the soy milk. Heat until it barely reaches a boil, then reduce heat.
- Remove the seeds and pulp from the squash, and slice off the peel. Chop into cubes or mash, and add to the soup. Peel and mash the roasted garlic, and add this as well.
- Add the lemon juice.
- Using an immersion blender or a traditional blender, puree until smooth. Taste and adjust spices if needed. Season with salt and pepper, and serve hot!
Nutrition Facts : Calories 173.8, Fat 6.3, SaturatedFat 0.8, Cholesterol 0.2, Sodium 297.7, Carbohydrate 27.4, Fiber 4.4, Sugar 2.8, Protein 5.4
PASTA WITH ZUCCHINI AND ROASTED GARLIC
Make and share this Pasta with Zucchini and Roasted Garlic recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven or toaster oven to 450 degrees.
- Lay a 12-inch square piece of foil on the counter and put the garlic on it.
- Sprinkle the thyme and rosemary over the garlic.
- pour the oil over the garlic and herbs.
- Draw up the edges of the foil and make a sealed packet; bake 20 minutes.
- While the garlic is baking, Cook Pasta according to package directions.
- Two minutes before Pasta is done ADD the Zucchini to the cooking pasta, Cook 2 minutes.
- Drain Zucchini and Pasta.
- Open the foil and MASH the garlic lightly with a spoon.
- Toss mashed garlic with the pasta and zucchini.
- Season with salt and pepper and serve.
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