Posts in : Ingredients onions
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- Posted by elimam
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Prep Time 15 minutes Cook Time 45 minutes Servings servings
Ingredients- 6 cups water
- 1 can kidney beans
- 3 tablespoons Extra Virgin Olive Oil
- 2 onions chopped
- 2 potatoes peeled and cubed
- 3 tablespoons chicken bouillon powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 1/2 cup whole milk
- 1/2 cup half-and-half
- 1/2 cup dry potato flakes
- 1/4 cup chopped green onions
Prep Time 15 minutes Cook Time 45 minutes Servings servings
Ingredients- 6 cups water
- 1 can kidney beans
- 3 tablespoons Extra Virgin Olive Oil
- 2 onions chopped
- 2 potatoes peeled and cubed
- 3 tablespoons chicken bouillon powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons curry powder
- 2 tablespoons soy sauce
- 1/2 cup whole milk
- 1/2 cup half-and-half
- 1/2 cup dry potato flakes
- 1/4 cup chopped green onions
Instructions-
In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
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In a frying pan, sautéed onions in olive oil until lightly brown.
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To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
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Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.
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- Posted by elimam
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Prep Time 35 minutes Cook Time 20 minutes Servings Ingredients- 225g pasta shells
- 2 red pepper seeded and diced small
- 2 yellow pepper seeded and diced small
- 4 spring onions finely sliced
- 1 small fennel bulb trimmed and thinly sliced (reserve fronds)
- 1 tin tuna chunks drained
- 3 teaspoons Extra Virgin Olive Oil
Prep Time 35 minutes Cook Time 20 minutes Servings Ingredients- 225g pasta shells
- 2 red pepper seeded and diced small
- 2 yellow pepper seeded and diced small
- 4 spring onions finely sliced
- 1 small fennel bulb trimmed and thinly sliced (reserve fronds)
- 1 tin tuna chunks drained
- 3 teaspoons Extra Virgin Olive Oil
Instructions- Cook pasta shells in plenty of boiling salted water until just tender. Drain and refresh in cold water.
- Transfer to a bowl. Mix the pepper, spring onions, tuna chunks and fennel shavings with the olive oil. Spoon the mustard into a bowl and add the crème fraîche, lemon juice and seasoning. Mix well, then pour over the pasta and toss well to coat. Serve decorated with fennel fronds.
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Aug 1, 2016