Spring Pea Soup
So full of Spring Flavor! This is what I make when there is literally nothing in the house - it only takes 1/2 an onion and a bag of frozen peas. Vegan, Gluten Free, Minimal Ingredients. And you can garnish with all kinds of fun stuff.
Pea and Mint or any other herby you choose Soup
Gorgeous, easy Summer soup.
Chicken & Black Eyed Pea Soup recipe (stevescooking)
Still on the soup kick, another delicious winter warmer. Cheap, fast, healthy and easy recipe that anyone can make.
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Jacques Pépin's Inexpensive Steak Recipe | KQED
Are you a master of leftovers? In this episode of Today's Gourmet, Jacques Pépin makes a delicious meal using ingredients he has on hand. He starts with a rustic and hearty pea soup made with leek and potato and other ingredients from his garden. For the main course, Jacques makes a classic grilled triangle steak using a Butcher's cut and served with peas, carrots, and herbed butter. For dessert, try his stewed plum and pistachio in filo recipe.
This episode is packed with kitchen tips including how to pick an inexpensive cut of steak, how to make flavored maitre'd butter, how to shell peas, and why frozen peas are okay in Jacques' book.
In This Episode:
00:00 How to make leek, potato, and pea soup
4:49 Jacques Pepin shares beans and peas pulled straight from his garden
9:23 Jacques Pepin breaks down inexpensive cuts of steak including shoulder cut steak, oyster, skirt, and onglet
10:59 Grilled triangle steak with peas and carrots recipe
12:42 How to make herbed butter
16:35 Stewed plums with pistachio in filo dough recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 20, 1992. Thrifty Kitchen
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#jacquespepin #soup #steak #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Pea soup recipe part 2
A delicious recipe for Newfoundland style pea soup visit beautyandthebay.ca for the full recipe #Newfoundland #peasoup #recipe #cooking