Recipe for a delicious vegetable soup.

 

Ingredients

1 onion, finely chopped Olive oil for cooking 1 celery stick, diced 1 carrot, grated 1 leek, finely chopped
2 bell peppers, cut into small pieces 3 garlic cloves, chopped
Add salt and pepper according to your preference.
Oregano, as much as you like 3 potatoes, chopped into small pieces
1.5 liters of vegetable broth 50 grams of pasta
Parsley that has been cut into small pieces.

Preparation

Getting the vegetables ready:
Cook the onion: Heat olive oil in a big pot on medium heat.
Add the finely cut onion and cook until it turns clear.
Include more vegetables: Add the chopped celery, grated carrot, finely chopped leek, chopped sweet peppers, and minced garlic to the pot.
Add salt, pepper, and oregano to season.
Mix well and cook covered for 5-8 minutes until the vegetables start to get soft.
Making Soup:
Put the diced potatoes in the pot.
Add 1.5 liters of vegetable broth.
Heat until boiling, then lower the heat and cook for 15 minutes until the potatoes are soft.
Put 50 grams of pasta in the pot and cook.
Mix well and cook for an additional 5 minutes, or until the pasta is cooked to your preference.
To finish the soup, put in some fresh parsley that has been finely chopped. Mix it well.
Change the amount of seasoning if necessary.
Assisting:
Serve the Soup: Pour the hot soup into bowls and serve right away.

Ideas for how to serve.
Offer the soup with a piece of crunchy bread or a small salad to have a full meal.
Add a little Parmesan cheese on top for more taste.
Tips for Cooking
You can also include other vegetables such as zucchini or spinach to have more options.
Add more or less seasoning based on how you like it.
Health Benefits of Food
This vegetable soup is full of vitamins and minerals from the fresh veggies.
Adding pasta gives you a good source of carbs to provide energy.
Information about food and nutrition.
This recipe is vegetarian and can be made vegan by using pasta without eggs.
To make it without gluten, use pasta that is gluten-free.
Tips for storing items.
Keep any extra food in a sealed container in the fridge for a maximum of 3 days.
Warm up the food slowly on the stove or in the microwave before you serve it.
Reasons to Enjoy This Recipe
This soup made with vegetables is a comforting and nutritious dish that is simple to make.
It is flexible and can be personalized with the vegetables and herbs you like best.
Ideal for preparing meals in advance, it is a great choice for lunch or dinner on hectic days.
End.
Thank you for helping me make this delicious Vegetable Soup. It is a delicious and nutritious meal that will surely become a favorite at home. Share this soup with your loved ones for a cozy and fulfilling meal. ¡Que disfrutes tu comida! 

Enjoy!

Garlic Butter Steak and Potatoes Skillet

 Easy Garlic Butter Steak and Potatoes Skillet with juicy seared steak and crispy roasted potatoes all oven baked in one pan. Nothing goes together better than garlic steak and potatoes!

I just know that you are going to love this recipe! This has become a firm favorite in my house and is a great go to family meal after a busy day. Don’t be fooled they, it’s certainly not lacking in flavor!

These garlic steak bites are so simple, but so delicious! Seasoned with garlic butter and herbs and the steak is perfectly tender.

Ingredients

• 5 lbs NY strip steak
• 1 tbsp Olive oil
• 1 lb. Baby golden potatoes quartered or halved
• 2 tbsp Butter unsalted
• 1 tsp Oregano
• 1 tsp Thyme
• 1 tsp Rosemary
• 3 Cloves garlic minced
• Salt and pepper to taste

How To Make Garlic Butter Steak and Potatoes Skillet

• Place the olive oil and 1 tbsp of butter in a skillet over medium-high heat.
• Add in the potatoes, herbs as well as salt and pepper to taste. Cook the potatoes stirring often for 3-5 minutes until fork tender. Set the potatoes aside.
• In the same skillet add the second tbsp of butter and the steaks that have been sliced into strips. Cook stirring only a few times until they reach your desired level of doneness.
• Put the potatoes back into the skillet to reheat, and season to taste.

Panera-style Broccoli Cheddar Soup

 If you love the comforting, creamy taste of Panera’s Broccoli Cheddar Soup, you’re going to enjoy this homemade version that’s just as rich and satisfying! This classic soup is full of tender broccoli florets, sweet carrots, and sharp cheddar cheese, all brought together in a velvety, flavorful base. It’s perfect for a cozy weeknight meal, and pairs wonderfully with a slice of crusty bread for dipping. Whether you’re looking to recreate your favorite café experience at home or simply want a hearty dish to warm you up, this recipe has you covered

Ingredients:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half cream
• 2 cups chicken or vegetable broth
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 2 cups broccoli florets, chopped
• 1/4 teaspoon nutmeg
• 2 cups grated sharp cheddar cheese
• Salt and pepper, to taste

• Instructions:

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  2. Whisk in the flour and cook for 1-2 minutes until well blended to form a roux.
  3. Slowly whisk in the half-and-half and chicken broth, mixing until the soup thickens and becomes smooth.
  4. Add the broccoli, carrots, and nutmeg to the pot. Bring to a simmer and let it cook for about 15-20 minutes, or until the vegetables are tender.
  5. Once the vegetables are cooked, reduce the heat to low and add the cheddar cheese. Stir until the cheese is completely melted and incorporated.
  6. Season with salt and pepper to taste. If you prefer a smoother soup, you can use an immersion blender to puree some of the vegetables.
  7. Serve hot with a side of crusty bread. Enjoy!

  8. There you have it—a creamy, delicious Panera-style Broccoli Cheddar Soup that’s easy to make at home! This comforting recipe will bring a bit of warmth to your table, perfect for those chilly days when you need something rich and satisfying.

     Tips:

     • For Extra Creaminess: Add a splash of heavy cream at the end for a richer texture.
     • Blending Options: For a smoother consistency, blend half of the soup with an immersion blender before adding the cheese.
     • Cheese Tip: Always use freshly grated cheese for the best melting results. Pre-shredded cheese can be coated with anti-caking agents, which might prevent it from melting smoothly.
     • Add a Crunch: Serve with croutons on top for an extra crunch, or garnish with additional shredded cheese for a decadent touch.

The best homemade lasagna!

 The best homemade lasagna! You will never buy lasagna again! Better than in an Italian restaurant!

Ingredients:

For the Meat Sauce:

Lasagna noodles (either pre-cooked or no-boil)

1 lb ground beef or Italian sausage

1 onion, chopped

2 cloves garlic, minced

2 cups marinara sauce (or your favorite tomato sauce)

1 can (14 oz) crushed tomatoes

2 cups ricotta cheese

1 egg

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tbsp chopped fresh basil or 1 tsp dried basil

Salt and pepper to taste

Instructions:

Prepare the Meat Sauce:

In a large skillet or pan, cook the ground beef (or sausage) over medium heat until browned. Drain excess fat.

Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.

Stir in the marinara sauce and crushed tomatoes. Season with salt, pepper, and basil. Simmer for about 20 minutes to let the flavors meld.

Prepare the Cheese Mixture:

In a bowl, combine ricotta cheese, egg, and a pinch of salt and pepper. Mix well.

Preheat Oven:

Preheat your oven to 375°F (190°C).

Assemble the Lasagna:

Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.

Place a layer of lasagna noodles on top of the sauce.

Spread a portion of the ricotta cheese mixture over the noodles.

Sprinkle with shredded mozzarella and a bit of Parmesan cheese.

Repeat layers (meat sauce, noodles, ricotta mixture, mozzarella) until all ingredients are used, finishing with a layer of meat sauce and a generous topping of mozzarella and Parmesan cheese.

Bake:

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.

Rest:

Let the lasagna cool for about 10-15 minutes before serving. This helps the layers set and makes serving easier.

Enjoy your homemade lasagna!

BEST EASY SHEET PAN SCORED POTATOES RECIPE

 Simple Sheet Pan Scored Potatoes Recipe

Elevate your dinner table with our Easy Sheet Pan Scored Potatoes recipe. This simple yet flavorful side dish requires minimal effort but delivers maximum taste. Perfectly seasoned and roasted to crispy perfection, these scored potatoes are sure to become a family favorite. Whether served alongside a hearty main course or as a tasty snack, these potatoes are guaranteed to impress with their crispy exterior and fluffy interior.

A Brief Overview of Scored Potatoes

Scored potatoes, also known as hasselback potatoes, originated in Sweden and have become popular worldwide for their unique appearance and delicious taste. The method involves making thin slices across the potato without cutting all the way through, allowing the potato to fan out slightly as it bakes. This creates a crispy exterior while maintaining a tender interior, making them the perfect canvas for a variety of seasonings and toppings. Our Easy Sheet Pan Scored Potatoes recipe simplifies the process even further, making it accessible to home cooks of all skill levels.

Ingredients

for Sheet Pan Scored Potatoes

Gather these basic ingredients to create the ultimate Easy Sheet Pan Scored Potatoes:

4 medium-sized russet potatoes
2 tablespoons of olive oil
2 cloves of garlic, minced
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Here are some variations and tips for your Easy Sheet Pan Scored Potatoes:

1. Cheese Topping: Add shredded cheese like cheddar or Parmesan in the last few minutes of baking for a cheesy finish.

1. Spicy Kick: Sprinkle some red pepper flakes or cayenne pepper on top before roasting for a bit of heat.
2. Herb Infusion: Experiment with different herbs like thyme, oregano, or even fresh basil for added flavor.

1. Bacon Bits: For a savory twist, add cooked and crumbled bacon on top before serving.
2. Balsamic Glaze: Drizzle some balsamic reduction over the scored potatoes after baking for a sweet and tangy flavor.
3. Cooking Time: Ensure that the potatoes are evenly spaced on the sheet pan to allow for proper roasting. Bake at 425°F (220°C) for about 45-50 minutes, or until they are crispy and tender.

1. Rest Before Serving: Let the potatoes rest for a few minutes after baking to allow the flavors to meld.

To store your Easy Sheet Pan Scored Potatoes, follow these steps:

1. Cool Down: Allow the potatoes to cool completely after baking. This helps prevent condensation, which can make them soggy.

1. Airtight Container: Place the cooled potatoes in an airtight container. You can also use a resealable plastic bag, but make sure to remove as much air as possible.

1. Refrigeration: Store the container in the refrigerator. The scored potatoes can last for about 3-5 days.
2. Reheating: When you’re ready to enjoy them again, preheat your oven to 375°F (190°C) and place the potatoes on a baking sheet. Bake for about 15-20 minutes or until heated through and crispy again.

1. Freezing (Optional): If you want to store them for a longer period, you can freeze the scored potatoes. Place them on a baking sheet in a single layer to freeze individually, then transfer them to a freezer-safe container or bag. They can last up to 2-3 months in the freezer. Reheat from frozen in the oven as described above, adding a few extra minutes to the cooking time.

This way, you can enjoy your delicious scored potatoes even after the initial meal!

Enjoy!