Does anybody want the most delicious recipe for curried broccoli and leek soup? - large saute pan
BROCCOLI Curry and Leek Soup
Sauté in olive oil 2 leeks, sliced, 1 onion, 1 clove garlic, chives and 3 tablespoons mild curry powder in a saucepan with chicken broth 2 tablespoons onion until tender. Add 2 pretty good size piece of chopped broccoli and enough chicken broth to cover almost. Cook over low heat until the broccoli is very tender - about 10 minutes.
Mixture to cool the processor until smooth. Stir 1 / 3 cup evaporated milk, low fat. Salt and pepper to taste. Heat, without boiling.
Absolutely delicious!
Thursday, January 14, 2010
Large Saute Pan Does Anybody Want The Most Delicious Recipe For Curried Broccoli And Leek Soup?
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Thank you - Do you like this
CAJUN JAMBALAYA PASTA
1 1 / 2 c. Tea Salt
1 / 2 teaspoon paprika
1 red / 2 tsp white
1 red / 2 teaspoon cayenne pepper
1 / 4 c. Tea garlic powder
2 chicken breasts, boneless and skinless
1 / 2 pound raw shrimp, peeled
6 oz fettuccine, Plain
6 oz fettuccine, spinach
2 tablespoons olive oil
2 medium tomatoes, diced
1 small red bell pepper, diced
1 small green pepper, red, diced
1 small red bell pepper, yellow, diced
1 small onion, chopped
1 1 / 2 cups chicken broth
1 tablespoon cornstarch
2 tablespoons white wine
Fresh parsley, chopped
Add Cajun seasoning mixture by combining the white pepper, cayenne pepper, paprika and garlic powder in small bowl type.
Cut chicken into small pieces. Use about one third of the seasoning mix to coat chicken pieces.
In another bowl, another third of the spice mixture to sprinkle the shrimp.
Start cooking pasta.
Although the cooks pasta, 1 tablespoon olive oil in large skillet or saucepan over high heat. When the oil is hot, fry the chicken in for about 2 minutes per side or pan until beginning to brown chicken.
Add shrimp to the pan with chicken and cook for 2 minutes, stirring occasionally to keep the shrimp paste.
When chicken and shrimp were burned and pour contents of pan on a plate or a bowl. Do not rinse the pan! Put the pan on high heat and then re-add the remaining tablespoon of oil pan.
Tomatoes, peppers and onion in oil. Sprinkle vegetables with remaining spice mixture and cook for about 10 minutes or until the vegetables begin to brown or black.
Add chicken and shrimp with vegetables and 3 / 4 cup chicken broth into the pan. Cook over high heat, until the stock has been reduced to almost zero.
The remaining 3 / 4 cup broth into the pot. The liquid should be black as deglaze ºPain and the film noir through the spices and cooking on the left.
Stir constantly, scraping the blackened material in the bottom of the pan.
Reduce the broth a little more, then left heat to low.
Mix the cornstarch with the type of wine in a small bowl. Stir until dissolved.
Pour into the pan and simmer over low heat until sauce thickens slightly.
When the pasta is ready, drain and spoon into 4 serving plates.
Pour over pasta jambalaya.
Sprinkle half the parsley.
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