Making Lentil Soup & Stock: Preparing Onions Lentil Soup Stock

Learn how to prepare for lentil and onion soup stock in this free video vegetable wash up to make your recipe for lentil soup. Expert: Karen Weisman Contact: www.kitchenandcrafts.com Bio: Karen Weisman graduated from Boston University with a degree in Hotel and Food Management. She teaches cooking, oven, cake decoration, and various crafts. Filmmaker: Karen Weisman



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Making a Zucchini Casserole Kids Will Love

As I write this article, I smell a zucchini casserole cooking in my oven. This is an incredibly easy recipe to make and even my daughter, who is not a vegetable lover, likes this casserole.

I discovered this recipe when I found a six pack of zucchini on sale at a local warehouse store. I bought the zucchini, scoured the internet for recipes and then created the casserole based on the many recipes I had found and read.

It turns out that I only need four larger zucchini or five medium sized zucchini. After peeling them, I use a chopper to chop them into small pieces. I know many recipes call for round slices. I was afraid the kids wouldn't eat the casserole with large round slices so I chopped the pieces. Using a chopper it only takes me three minutes to peel, cut and then chop all five zucchini.

Put the pieces into a mixing bowl. I then add in about three tablespoons of minced onion. If your family likes onion and doesn't mind the pieces of cooked onion, consider using half of an onion chopped, instead of the flakes. For us, the flakes add the flavor without the pieces.

Next, add in one cup of shredded cheese. We've used mild cheddar, sharp cheddar and a Mexican blend. We've enjoyed the casserole with each of these tastes. Try different cheeses, as each cheese provides a unique flavor for your casserole. We then add in one egg and one cup of mayonnaise. I use either non fat or low fat mayonnaise when I make this dish. All of the recipes I've found call for salt and pepper. I don't use either. If you're a family that enjoys the added flavor of salt and pepper, then add to your taste.

Mix everything together in the bowl and then transfer to a casserole dish. If you want to, sprinkle cheese on top. I suggest a Parmesan cheese on the top. If you don't have Parmesan at home, sprinkle on a bit of whatever you used in the casserole.

Put the casserole into an oven preheated to 350 degrees. Set the timer for forty five minutes. Check to see how brown the casserole is. If you believe it's as brown as you'd like, cover for the last fifteen minutes of cooking. If you'd like the casserole to brown a bit more, continue to leave uncovered. Cook for an additional fifteen minutes.

The casserole is very soft. We are not able to cut it into squares. Instead we just serve it one serving at a time to each diner's plate.

My kids love this casserole and I love that they're eating a full serving of vegetables at dinner time.

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Making Classic Stovetop Recipes in a Crockpot

If you have bought a crockpot recently, you probably have one of the newer models. A lot of these have a saute feature, which means you can saute meat or vegetables in the crockpot itself.

This is obviously preferable to sauteing on the stove, then having to transfer the sauteed ingredient, plus everything else, to the crockpot. A crockpot is a great investment because you can cook everything from beef stew to French onion soup in it.

Converting Stove Top Recipes to Crockpot Recipes

A lot of people wonder how to make their favorite stovetop recipes in the crockpot. A low crockpot heat is about 200 degrees F and a high crockpot heat is about 300 degrees F. Fifteen minutes on the stove equals about an hour and a half in the crockpot on a high heat or four hours in the crockpot on a low heat.

Thirty minutes on the stove is about three hours in a crockpot on a high heat or six hours in a crockpot on a low heat. An hour on the stove is about four hours in the crockpot on a high heat or eight hours in a crockpot on a high heat.

These figures are approximate. It depends very much what you are cooking. You should also only use half as much liquid when converting a stovetop recipe to a crockpot recipe because water cannot evaporate from a crockpot like it does from a pot on the stove. The exception to this rule is when you are cooking pasta, beans or rice, because these soak up lots of water, whichever cooking method you use.

How to Make Crockpot French Asparagus Soup

If you like French onion soup recipes, perhaps you would like to try the following French asparagus soup recipe. Asparagus has a unique flavor and the following recipe combines it with onions, potatoes, chicken broth, and seasoning, for a healthy and delicious crockpot soup recipe. You will have enough French asparagus soup to feed four people and it is nice served with warm bread for dunking.

What you will need:

2 pounds fresh asparagus
2 big potatoes
5 cups chicken broth
6 green onions
A pinch each of salt and black pepper
Sour cream and chopped fresh parsley, for garnish

How to make it:

Snap or cut the ends off the asparagus, then cut the spears into one-inch lengths. Finely chop the green onions. Peel the potatoes and cut them into half-inch cubes.

Put the broth, potatoes, asparagus and green onions into a crockpot, cover it and cook for about six hours on low, or until the potatoes are tender.

Puree the vegetables using a hand blender or transfer them to a blender or food processor with some of the liquid, then put the puree back in the crockpot.

Stir in some salt and pepper, put the lid back on, and cook on high for about thirty minutes. Serve the French asparagus soup garnished with a swirl of sour cream and some fresh parsley. Bon appetit!

See Also : Chop Onion

Pico de Gallo (Making Salsa) Hot! Hot! Hot!

www.MaestroSoap.com Hey guys, thought I'd make a quick video on making a quick salsa. Ingredients 3 Roma Tomatoes 1 small Onion 3 Serrano Peppers 1/2 cup of Cilantro (key ingredient) 1/2 teaspoon of Garlic Salt 1/2 teaspoon of Salt (use more if desired) Chop the veggies. Mix everything up. Add the salts. If you can, let it sit for as long as possible before serving so the salt brings out the flavor. Enjoy alone, with tortilla strips or as a side dish to something like baby back ribs. (Edit: the rattle you hear in the background is my dog going nuts with his rattle. bit.ly



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