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Vegetarian Noodle Soup & Chicken Noodle Soup Made Easy

Simple but true, one of my favorite things is when a family member steps into our kitchen and says, “that smells good.” Cooking homemade soup with fresh vegetables always gets that exact reaction. The best part is my hearty soup delivers what the enticing aroma promised, a hearty bowl of delicious flavor and comfort.

We have vegetarians in the family. Cooking simultaneously for both plant lovers and meat lovers can be challenging. I devised an easy way the simplify meal preparation that satisfies the big appetites of the whole hungry crew.

Watch the recipe come to life!

Vegetable Soup

Yield: 6 servings

Time: 40 minutes


Ingredients:

  • 32 oz. vegetable broth
  • 3 celery stalks sliced
  • 1 C carrots sliced
  • 1 med. onion chopped
  • 2 bay leaves
  • salt & pepper to taste
  • 1 can garbanzo beans
  • 1 tsp. chopped parsley
  • 12 oz. five cheese tortellini cooked
  • 8 oz. tri-color spiral pasta cooked
  • 2 tsp. olive oil
  • Optional: 2 C shredded chicken

Optional toppings:

  • grated Romano cheese
  • seasoned croutons 

Step 1

  • cheese tortellini
  • tri-color pasta

Cook the pasta according to the package directions. Drain and rinse the pasta.


Step 2

  • onion
  • carrots
  • celery

Chop the onion. Slice the carrots and the celery.


Step 3

  • olive oil
  • onion

Heat the olive oil over medium heat. Add the onion and cook until translucent.


Step 4

  • vegetable broth
  • carrots
  • celery
  • salt & pepper
  • garbanzo beans
  • bay leaves
  • parsley

Add the vegetable broth, vegetables and seasonings. Stir in the bay leaves, garbanzo beans and parsley.


Step 5

Cover. Simmer until the vegetables are tender.


Step 6

Move half of the soup to a second pot. Add the pasta.


Step 7

Cover both pots and heat through.


Step 8

Serve hot with grated Romano cheese and seasoned croutons.


Enjoy!


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Molten Lava Cake

Molten Lava Cake

This recipe is a fan favorite and a baker’s dream — it’s quick, easy, requires only 5 ingredients, and pleases any chocolate-loving crowd.  As quick as these cakes are to make, they’re devoured even quicker.

If you’re not a fan of dark chocolate, you can sweeten the recipe by using milk chocolate instead of bittersweet.  Customize the presentation with your favorite fruits, or even some ice cream & whipped cream.

Watch the full video recipe for pro tips!

Molten Lava Cake

Yield: 4 cakes

Time: 30 minutes


Ingredients:

  • 8 tbsp (1 stick) butter
  • 6 oz bittersweet chocolate
  • 4 eggs (2 whole, 2 yolks only)
  • ¼ C sugar
  • ¼ C flour

Optional, for garnish:

  • ¼ C powdered sugar
  • 1 C raspberries, strawberries, or cherries

Step 1

  • butter
  • flour

Preheat your oven to 450 F.

Prepare 4 ramekins by coating them with butter, then a light dusting of flour (start with about ½ Tbsp of flour per ramekin). 

Place the prepared ramekins on a baking sheet.


Step 2

  • eggs, 4
  • sugar, 1/4 C

Beat the 2 whole eggs, additional 2 egg yolks, and sugar in a medium bowl on high speed.  The egg mixture should grow pale, and become a thicker consistency.


Step 3

  • butter
  • chocolate, 6oz

Melt the butter stick and chocolate together.  A double broiler works best, over simmering water, however a microwave can also do the trick — microwave for 15 second increments, stirring between each run.  Stir until smooth.


Step 4

  • flour, 2 Tbsp

Pour the melted chocolate into the egg mixture and use a folding motion to evenly combine; stir in flour.  

Once combined, use a spoon to evenly fill the prepared ramekins.

Bake for about 10-12 minutes, until the top and sides of the cakes appear set but the centers are gooey.

Let the cakes cool about a minute before plating (watch our video for pro tips).  You can also eat the cakes right out of the ramekins, but make sure to allow enough time for cooling.


Step 5

  • optional garnish

Garnish your cakes with powdered sugar, fruit, or even whipped cream & ice cream.

Enjoy!



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Comfort Food

Comfort Food

Good for the soul.


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