Sentences with phrase «flavors of this soup on»

Love the flavor of the soup on its own but a dollop of Pesto... WOW!

Not exact matches

You can use it to enhance the flavor of a myriad of dishes — from smoothies and shakes to soups and stews — or just sip it on its own....

Let me tell you, this soup has a ton of flavor going on even with so few ingredients.

This take on the classic French cream of sorrel soup is packed with bright, lemony flavor.

This roasted cauliflower soup has so much robust flavor from roasting the vegetables first — instead of cooking on the stove - top.

Make a big batch and keep it on hand — just a spoonful adds instant flavor to sauces, soups, pizza, pasta, and anything else you can think of!

Navy beans — those cute little beans that just happen to be loaded with fiber and antioxidants — are perfect for taking on the woodsy flavor of rosemary in this delicious soup.

Stir it into soups, stews or sauces, spread a little on a sandwich or warm pita bread, drizzle it on pasta, or serve it with grilled steak for an herby kick of flavor.

Chicken artichoke lemon soup — a bowl of this hearty, nourishing chicken soup, full of tangy, lemony flavor, and fresh herbs is all you need on a cold, rainy day.

Though my version is made with two superfoods (anti-inflammatory turmeric and roasted seaweed, both of which give this bad boy a big flavor boost), the actual vegetables you use in the soup can vary based on whatever you prefer or have on hand.

It's a twist on a traditional tomato basil soup, using roasted red pepper for a smokey flavor, a mix of dried herbs for a bit more zing, and quinoa for added thickness.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

On the other hand, I've been adding all sorts of texture and flavor pops over the top of the silky soup, like garbanzos or lentils, spiced seeds, and this genius savory pistachio granola, which kicks up just about anything it's added to to the best degree.

And depending on the flavor of the soup base as it developed, there might be the optional addition of Madeira, Marsala, Sherry, or cognac.

Naughty Noah's, on a mission to spread healthy traditional Vietnamese cuisine with the world one meal at a time, today announced the addition of three new flavors to its growing line of one - of - a-kind, premium instant Vietnamese Pho noodle soups.

This vegan version, which ends up somewhere between a soup and a stew, relies on canned chickpeas and their liquid for body, but giving them a bit of a simmer with some aromatics — garlic, onion, bay leaf, and smoked paprika — adds a ton of flavor back to them.

Pumpkins are sweet and the salt enhances the savory flavor of the soup, but if your broth is particularly salty, don't put too much salt on the pumpkins.

The first is the richly fragrant and deeply flavored from - scratch chicken soup that my mom (or even my dad on occasion) would prepare on a cold day for us to have to dip into for a few days, one that contained a whole chicken and a bountiful amount of aromatic vegetables, herbs and seasoning.

I like to sprinkle dulse flakes on all kinds of savory dishes, but especially dishes that that complement the flavor of ocean (i.e., I use it as a soup topper or sprinkle it over popcorn with some nutritional yeast and sea salt).

This creamy green curry cauliflower soup is full of flavor and made easily on your stove top!

I was actually quite surprised as to the difference a little oil drizzled on each serving made to the flavor of the soup.

For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles)... more or less depending on how spicy you like your food.

Lightened up chipotle chicken tortilla soup: full of flavor but totally light on guilt.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The BeeFlavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeflavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

It's an extremely simple soup to make with minimal ingredients, yet consistently rewarding in comfort, flavor and heartiness — just the thing to fill up on before unpacking a mountain of moving boxes.

I keep a big bag of carrots on hand for soups and stews, ginger — for tea and as a general immunity saver and digestive, rolled oats — for a variety of breakfasts, and my spice rack is generally overflowing, since spices are key for building flavor in plant - centric cooking.

The soup is best served warm and not too hot so you can taste the complexity of flavors and since the flavors seem to develop further the day after it is made, it is a great soup to make the day before you plan on serving it.

The Egyptian seed - and - nut blend dukkah is the perfect topping to sprinkle on salads, soups, and grain bowls for that extra kick of flavor and crunch.

This soup is so wonderfully full of flavor and is substantial enough to be considered a meal on it it's own, but it's definitely not heavy or rich, like many other lentil soup recipes can be.

While delicious when sipped on its own, it also lends an incredible depth of flavor to soups and sauces... basically, the perfect accompaniment to this hearty meatball soup.

Adding in roasted Granny Smith Apples gives a subtle sweet and tart flavor on the back end of the soup.

This Coconut Curry Soup with Chickpeas (completely intoxicating combo of flavors — my riff on Pita Jungle's soup), and

In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugula.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

Among our offerings are «Down at the Shore Cookbook» (featured on HSN), written by Rebecca Bent who was born in Baltimore, MD, and grew up spending weekends on the Bay learning to crab and fish; and the following cookbooks by Whitey Schmidt, known for his love of crabs and for mouthwatering crab recipes: «The Crab Cookbook,» «Flavor of the Chesapeake Bay Cookbook,» «The Chesapeake Bay Crabbiest Cookbook,» «The Chesapeake Bay Oyster Cookbook,» and «Chesapeake Bay Soups,» each of which is personally autographed by Whitey himself.

Note on seasoning: You can push the curry flavor of this soup further by adding more curry powder, plus ground cumin and fresh ginger.

Take your Soup on a grand tour of flavor town with this rich and creamy soup recipe!

Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy vegan soup is exactly what you want for a light meal on a late summer day.

I use canellini beans for this soup because they are mildly flavored and take on the flavor of the soup.

The almond butter adds just a hint of nutty flavor as well as rich body to the soup, and with some tamari roasted almonds on top, you can totally make a meal of this stuff.

It's honestly one of my Top 3 favorite soups for flavor, being family friendly (Ben, who is usually «meh» on soups, loves this one,) and for being so quick and easy.

You don't need to add cheese or tortilla strips the soup is full of flavor on it's own!

A true Pho soup is based on a slow - simmered stock flavored with a variety of spices that give it a very distinctive flavor, whereas I just used my everyday chicken stock.

There are a lot of different flavors going on in this pumpkin soup — fresh ginger, coriander, cardamom, cumin, coconut milk, and more — but it's incredibly easy to throw together for a quick Sunday lunch.

What's more is that most of the soups do not have broth or stock on the ingredient list, so almost all of the flavor you are getting is from the fruits, vegetables, beans, nuts, and whole grains themselves!

Jambalaya — and this version of Jambalaya soup — shares a similar ingredient base and flavor palate with paella, including a spot - on combo of chicken, seafood, and pork.

Chicken artichoke lemon soup - a bowl of this hearty, nourishing chicken soup, full of tangy, lemony flavor, and fresh herbs is all you need on a cold, rainy day.

Ever since I rediscovered it when I made Fattoush, I've been loving the flavor of Sumac, the maroon - colored spice you see sprinkled on top of this soup, but if you don't have any Sumac, don't let that stop you from making the soup if you like hummus, falafel, or any of the other tasty things made with garbanzo beans.

With a smooth «potato» flavor, a hit of curry, and roasted tomatoes this soup is certain to warm you up on a cold night.

Adapted from a recipe in the Washington Post, originally by Ellie Krieger, it's the lightest broccoli cheddar soup you could make, with all of the flavor and richness of a soup that's usually heavy on cream and cheese.