Taco Tuesday meet Meatless Monday – Chipolte Portobello Taco with smoked gouda
Gwin's Tiny Kitchen Blog
by Lydia Gwin
5M ago
Jump to Recipe Taco Tuesday is a reminder that even after a rough start, there’s always something to look forward to. In my Taco Belle class, we discovered a winning combination of flavors that surprised us all. The heat of the chipotle, the meatiness of the portobello, and the creamy and smoky texture of the gouda brought together a truly inspiring taco. I invite you to enjoy this delicious creation and discover your own winning combination.   Print Portobello Mushroom Tacos with Chipotle Ingredients 1 pound portobello mushrooms, 3 Tbsp unsalted butter 3 cloves garlic, minced ½ tsp k ..read more
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Fall Flavor Combos – Apple, Sage, Bourbon and Pork
Gwin's Tiny Kitchen Blog
by Lydia Gwin
6M ago
Fall is a magical time, especially for fresh produce and flavor combinations.   This is the start of my three-part series of exploring fall flavor combinations.   First is Pork, Apple, Sage, and Bourbon. I am always reminded back to the classic phrase from Brady Bunch “Pork Chops and Applesauce!” Not sure why this is my recall of pork chop, but if Alice the maid was making it, and the Brady kids were excited for it, we can’t go too far wrong! Here is a collection of pork, apple, and sage recipes with bourbon just splashed throughout!   Enjoy!   Click on ..read more
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Souptember 11: Wonton Bok Choy Soup
Gwin's Tiny Kitchen Blog
by Lydia Gwin
6M ago
Jump to Recipe Day 11: Wonton Bok Choy Soup. I came across this recipe when build a Lunch with Lydia class. The soup led to a dinner party from on my attendees. Full of flavor and nutrition with the bok choy. You can DIY your wontons, if that suits your fancy or store bought in the freezer section will work perfectly. Print Bok Choy Wonton Soup Ingredients 4 baby bok choy other options listed below 2 medium shallots, chopped 1 cup sliced shiitake mushrooms 3 cloves garlic, minced or grated 1 inch fresh ginger, peeled and grated 6 cups low-sodium chicken or vegetable broth 2 Tbsp low-sodium ..read more
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Souptember Day 10: Provencal Soupe au Pistou
Gwin's Tiny Kitchen Blog
by Lydia Gwin
6M ago
Jump to Recipe Day 10: A little French soup filled with veggies and pesto. Pistou is a French pesto built like a Genovese pesto but with tomato added to it. This is written for vegetarians but can be easily modified to be vegetarian. Print Soupe Au Pistou A french staple - vegetable soup with a pesto garnish Servings 6 people Ingredients The Pistou 4 cups packed basil 1 cup grated parmesan 1/4 cup extra virgin olive oil 1 tsp kosher salt 3 cloves garlic, chopped 1 plum tomato, cored For Soup 1/4 cup extra-virgin olive oil 1 oz pancetta, minced 5 cloves garlic, minced 3 medium carrots, pe ..read more
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Souptember Day 9: Creamy Sausage Tortellini Soup
Gwin's Tiny Kitchen Blog
by Lydia Gwin
6M ago
Jump to Recipe The soup recipe requested the most. This creamy sausage tortellini soup solves that dinner or lunch issue. Ready in 30 minutes and perfect paired with a garden salad. Print Creamy Sausage Tortellini Soup Ingredients 1.5 pounds ground sweet sausage can do half and half mix with spicy and sweet 8 oz portabello mushrooms, chopped 1 medium white onion, peeled and diced 2 large carrots, peeled and diced 4 cloves garlic, minced 1/4 cup all-purpose flour 6 cups chicken stock 10 oz refrigerated cheese tortellinis 5 oz baby kale 1 cup heavy cream salt and pepper to taste Instruc ..read more
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Souptember Day 8 – Browned Butter Butternut Squash Soup
Gwin's Tiny Kitchen Blog
by Lydia Gwin
6M ago
Jump to Recipe This is my favorite butternut squash soup.  Adapted from Thomas Keller’s recipe, it is a perfect balance of sweet squash, nutty browned butter, and creamy texture.  Perfect for any fall gathering, Thanksgiving dinner, or anytime!  If I have a nut like pecans or pumpkin seeds on hand, I’ll chop them up to add some additional crunch to this smooth soup and a small pinch of cayenne pepper to add another dimension of flavor.     Print Browned Butter Butternut Squash Soup This soup is layered with savory, nutty flavors. Cook Time 1 hour hour 20 minutes minu ..read more
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Souptember Day 7:Moroccan Carrot Soup with Dukkah and Yogurt
Gwin's Tiny Kitchen Blog
by Lydia Gwin
6M ago
Jump to Recipe This soup was created after a dip that I loved so much. The Moroccan carrot soup is minimal but specialized ingredients. The flavor built in this soup is from a spice blend called Ras el Hanout. This spice blend translates to “top shelf” in Arabic. These are the special blends unique to each spice merchant. The foundation of this spice mix requires 12 spices and then is built upon to make the unique blends. It’s worth the investment for your spice cabinet to liven up the pantry party! Make your own Ras El Hanout blend Purchase Ras El Hanout Print Roasted Moroccan Carrot Soup w ..read more
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Souptember Day 6 – Lemony Chicken Vegetable Soup
Gwin's Tiny Kitchen Blog
by Lydia Gwin
7M ago
Jump to Recipe How many veggies can you put into a chicken soup?  This recipe is packed with eight different vegetables, including leeks and fennel.  The other fun surprise is the beautiful creamy texture of the soup without an ounce of cream in it.   The creaminess comes from the three eggs added in toward the end, talk about some added protein!  And lastly, the bright flavors of lemon and dill add at the end, elevate this from just a simple chicken soup. Print Lemony Chicken Vegetable Soup Ingredients 1 Tbsp olive oil 3 carrots, peeled and diced 1 medium onion, d ..read more
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Souptember Day 4 – Crab Buttermilk Bisque
Gwin's Tiny Kitchen Blog
by Lydia Gwin
7M ago
Jump to Recipe This soup is a fun twist on DIY broths.   The flavor is built with corn.   You build a corn broth from the kernels, corn milk, and cob, extracting all the sweet and savory notes.    Grab the last corn harvest to enjoy a pot of crab buttermilk bisque.   Print Crab Buttermilk Bisque Ingredients 6 medium ears fresh corn, shucked 8 black peppercorns 2 bay leaves 2 sprigs of fresh thyme 2 Tbsp unsalted butter 1 medium yellow onion, finely chopped salt 1/4 tsp cayenne pepper 1 cup buttermilk, at room temperature 8 oz lump crab meat, picked over 4 ..read more
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Souptember Day 3 – Lasagna Soup with Ricotta Dumplings
Gwin's Tiny Kitchen Blog
by Lydia Gwin
7M ago
Jump to Recipe Lasagna is one of the ultimate comfort foods, but it is a labor of love, meticulously building each layer with gooey cheese, robust tomato sauce, and your filling of choice.  Here is a lasagna that you can eat 30 minutes after you begin prepping. Print Lasanga Soup with Ricotta Dumplings Ingredients 12 uncooked lasagna noodles ¼ cup olive oil 1 yellow onion, chopped 4 garlic cloves, minced 1 tsp freeze-dried oregano 2 tsp freeze-dried thyme 1 pound ground beef 1 pound spicy italian sausage 1 tsp kosher salt ½ tsp black pepper 3 Tbsp tomato paste ¾ cup white wine 14.5 oz ..read more
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