WHITE BEAN SOUP

 WHITE BEAN SOUP

·        5 tablespoons olive oil, separated

·        2-3 cups (205g) diced yellow onion (1-2 large onions)

·        2 cups (135g) each: diced carrot, diced celery

·        8 teaspoons minced garlic (~8 cloves)

·        1/2 cup tomato paste

·        ½ teaspoon each: salt & pepper

·        1/2 teaspoon each: dried thyme, dried crushed rosemary

·        1/4 teaspoon red pepper flakes, optional

·        6 cans (15.5 oz. (439g) each) cannellini beans or great northern, drained and rinsed

·        8 cups (907g) chicken stock

·        4 tablespoons basil pesto (jarred is fine)

·        Optional: fresh thyme, Crusty bread, for serving

 

INSTRUCTIONS

SAUTE VEGGIES: Add 3 tablespoons olive oil to a large pot over medium heat. Once oil is hot, add in the diced onion, carrot, and celery. Cook, stirring frequently for 8-10 minutes or until onion is golden and soft. Add in garlic and cook, stirring constantly, for 30 seconds or until fragrant.

TOMATO PASTE: Add in the remaining 1 tablespoon olive oil and tomato paste. Season to taste with salt and pepper (I add 1/2 tsp fine sea salt & 1/4 tsp pepper). Mix and then cook, stirring frequently for 7-9 minutes or until veggies are very tender and tomato paste has become very thick/darkened in color. Don't try to rush this step-- we are adding flavor and ensuring the veggies won't end up crunchy (they don't soften much more)! Add in the seasonings: dried thyme, dried crushed rosemary, red pepper flakes. Mix through.

STOCK AND BEANS: Slowly pour in the vegetable stock while scraping the bottom of the pan to release any browned bits. Add in the drained and rinsed beans and stir. Bring soup to a boil and then lower the heat until soup is very gently simmering. Simmer, uncovered, for 10-15 minutes.

BLEND: Remove pot from the heat. Remove 4 cups of the soup and transfer into a blender. Blend until completely smooth and then pour back into the pot (use a spatula to scrape it all back in!). Mix to combine. Add in 4 tablespoons pesto and stir through. Taste and adjust seasonings.

 

https://www.chelseasmessyapron.com/white-bean-soup/#wprm-recipe-container-106847

Homemade Caramel Recipe

 Homemade Caramel Recipe

 Yield: 1 cup

Ingredients

·        1 cup (200g) granulated sugar

·        6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces

·        1/2 cup (120ml) heavy cream, at room temperature

·        ¼ teaspoon salt

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Instructions

1.       Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.

2.       Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)

3.       After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.

4.       Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

5.       Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.

6.       Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See “What is the Texture of This Salted Caramel?” above.

 

Notes

1.       Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

2.       Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging. I usually use and recommend Domino brand regular granulated sugar which says “pure cane granulated” on the packaging.

3.       Butter: Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

4.       Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.

5.       Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

6.       Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies. Here is my soft caramels recipe.

7.       Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.

8.       Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

Find it online: https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

 

Pumpkin Cream Cheese Frosted Cookies

 Pumpkin cream cheese frosted cookies

INGREDIENTS

PUMPKIN COOKIES INGREDIENTS:

·        2 1/2 cups all-purpose flour

·        1 teaspoon baking powder

·        1 teaspoon baking soda

·        1 tablespoon pumpkin pie spice, plus extra for sprinkling

·        1/2 teaspoon salt

·        1/2 cup (1 stick) butter, softened

·        1 cup granulated sugar

·        1/2 cup brown sugar

·        1 1/4 cups canned pumpkin puree

·        1 egg

·        1 teaspoon vanilla extract

CREAM CHEESE FROSTING INGREDIENTS:

·        8 ounces (1 brick) low-fat cream cheese, room temperature

·        3 tablespoons butter, room temperature

·        1 teaspoon vanilla extract

·        2 cups powdered sugar

 

INSTRUCTIONS

TO MAKE PUMPKIN COOKIES:

1.       Preheat oven to 350°F.  Line a baking sheet with parchment paper.

2.       In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.  Set aside.

3.       In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy.  Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined.  Fold in the dry ingredients until just combined.

4.       Drop on cookie sheet by heaping tablespoonfuls (I like to use this cookie scoop), then use your fingers or a spoon to flatten then slightly.  (These cookies tend to poof up slightly rather than flatten during baking, so shape them beforehand however you’d like.  They won’t rise much.)

5.       Bake for 15 to 20 minutes, or until the cookies are cooked through and bounce back slightly if you touch them.  Transfer cookies to a wire rack to cool until they reach room temperature.  Then frost or drizzle with cream cheese frosting, and sprinkle with an extra pinch of pumpkin pie spice or cinnamon if you’d like.  Refrigerate in a sealed container for up to 3 days.

TO MAKE CREAM CHEESE FROSTING:

1.       With an electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth.  Gradually add in the powdered sugar until it is all combined and the frosting is smooth.  If it is too thick, add in a tablespoon or two of milk (or water) until it reaches your desired consistency.  If it is too thin, add in more powdered sugar until it reaches your desired consistency.

 https://www.gimmesomeoven.com/iced-pumpkin-cookies/#tasty-recipes-62000

SLOW COOKER WHITE BEAN & TOMATO SOUP WITH ORZO

 SLOW COOKER WHITE BEAN & TOMATO SOUP WITH ORZO

·        1 small onion, finely chopped (or two shallots), or ½ tsp onion powder

·        4 garlic cloves, pressed in garlic press 

·        2 carrots, diced 

·        2 tablespoons tomato paste

·        1 14.5-ounce can diced tomatoes with juice 

·        2 cans white beans, drained and rinsed (cannellini, navy or great northern)

·        4 cups water

·        2 cans chicken broth

·        1/4 cup chopped fresh parsley (or just throw several wholes sprigs in)

·        1 1/2 teaspoon Italian seasoning

·        1 teaspoon salt, plus more to taste

·        ¼ teaspoon black pepper

·        2 cups uncooked orzo pasta

·        A squeeze of lemon

·        Parmesan cheese

 

Add all ingredients to slow cooker (except for orzo, Parmesan cheese, and lemon juice). Cook on high for 4 hours, or low for 6-8 hours. About 40 minutes before done, add orzo. When finished cooking, add a squeeze of lemon and serve with Parmesan cheese.

https://www.kitchenskip.com/slow-cooker-white-bean-tomato-soup-with-orzo/#tasty-recipes-2358-jump-target