Recipe Development (Cream of Mushroom Soup, Whole Grain Chicken Soup, and Popcorn)
Photos of portion sizing: https://docs.google.com/presentation/d/1cIfGzqRCCZkXM2i01a-uS4AL17DpUjaCRsH6WL9uV2E/edit?usp=sharing
I had a wonderful time making all three of these recipes! They all turned out very delicious! I shopped for a few ingredients that I did not already have at home at my local Sprouts Market. All of my ingredients were very easy to find except the raw cream. Therefore, I purchased an organic pasture-raised cream instead for my Cream of Mushroom Soup. Moreover, I also used Kerrygold Unsalted Butter for both the Cream of Mushroom Soup and Popcorn due to Dr. Gustin's recommendations.
In my experience preparing the Cream of Mushroom Soup, it was very simple to make! I am very comfortable in the kitchen and I love to cook. Therefore, my experience making the soup was not difficult. In fact, I have made this kind of soup before. Additionally, I made sure to cook the mushrooms, onion, and garlic very well so that all the flavors could blend together! The addition of using butter to sauté everything created greater depth of flavor than if I had used something else like olive oil. Furthermore, the directions on the recipe did not specify whether I was supposed to blend the entire soup after it was finished but I did not like the chunks of sliced mushrooms in my soup, so I used a hand blender to quickly pulse the soup. It was not completely pulverized because I did want to still leave a bit texture. Overall, I thought the soup came out quite delicious and it is similar to comfort food for me because I love mushrooms! If I were to make this again, I would probably add another 8 ounces of mushrooms to add extra mushroom flavor!
In my experience making the Whole Grain Chicken Soup, I thought it was also very simple to make but did take a bit more time to prepare than the Cream of Mushroom Soup. I chose to use celery and rainbow carrots as my vegetables. Furthermore, I used wild rice as my grain. In addition, I purchased a small package of chicken breast which I sliced in the middle so that it was not as thick. Then, instead of boiling the chicken I wanted it to have a bit of extra flavor. Thus, I diced the chicken into small pieces and cooked it with some garlic salt, smoked paprika, and extra virgin olive oil. I also purchased a few containers of organic chicken broth because I was not going to boil the chicken and use its broth. After I cooked the chicken, I took it out of the pan and in the same pan (with the brown bits from the chicken--extra flavor!) I continued the recipe with the broth, onions, and garlic. By boiling all three of these ingredients, I was able to extract plenty of flavor for the base of my soup. Then, I added in the wild rice which took about 40 minutes to become al dente. Finally, I added the petite diced celery and rainbow carrots at the end just to quickly cook them without making them too soft. At the end, I mixed in the chicken which was already cooked and I was finished! This recipe is very wholesome and it is a complete meal!
Lastly, the popcorn was the last recipe that I made. It was very simple as well! I never purchase microwave popcorn because I think it tastes artificial and it also high in sodium and other unhealthy ingredients. Therefore, I already had popcorn kernels on hand and this was so quick to make! I personally like popcorn that is just simple with just a sprinkle of salt. Thus, that is exactly what I did and it made a great snack!
Photos of finished products: file:///Users/Madeline/Downloads/Untitleddocument/Untitleddocument.html
I really enjoyed making all four of these recipes, my grandma let me use her kitchen and loved being my taste tester as well.
When making the onion dip, it wasn't as difficult as I thought it was going to be. The only thing that was difficult for me was grating the onion because the juice was making my eyes tear up. Instead of cultured cream and pasture raised cream cheese, I used sour cream and regular cream cheese because it wasn't offered at my local grocery store. The amino acids gave the dip a very salty taste and it was very runny. However, after letting it sit out for maybe 15-20 minutes, it really thickened up and had a much better texture. The dip itself tasted quite bland, so I added a little more garlic to give it more flavor.
The guacamole was probably my favorite to make because I have a deep love for avocados. The ones I bought were very ripe so it made it very easy to mix, and I loved being able to add onions and jalapeño to the guacamole, however, I would add a lot more jalapeño because I love spicy food.
The bean dip was a lot of fun to make since I had never made one from scratch. The pinto beans had a great flavor already and by adding the tahini, it made it taste a lot more Mediterranean and had a great consistency. By topping the finished dip with a little bit of cilantro gave it a very fresh taste along with the lime juice. Even though it only took a few ingredients to make, it was super flavorful and both my grandma and I loved it!
The mushroom cream sauce was pretty tricky for me the first time, because since I wasn't able to find cultured cream at the grocery store I used sour cream. And I think I let the heat get too high which resulted in the curdling of the cream. So I decided to make it again, and this time took the mushrooms and onions off the heat and mix in the cream when the pan wasn't too hot and it thickened very nicely and had a great flavor!
Overall, I loved making these different recipes, especially the guacamole and the bean dip. I can definitely see myself making these in the future for holiday parties that are quickly approaching!
Thank you for sharing Madeline! Did you use minced/dehydrated garlic? It has a unique flavor that is very different from fresh, granulated or powdered garlic.
Recipe Development: Mexican Red Sauce, Asparagus Soup, Almond Flour Crackers
Photos of recipes: https://docs.google.com/presentation/d/19CUDMW1RVd3ritJhgZ5sN4h2uqQFh0tztjKEibLwns4/edit#slide=id.p
Making these recipes were both information and enjoyable!
Asparagus Soup was something that I have not made before, so naturally I was very eager to start. I loved how simple it was, and how all the ingredients were accessible at my local grocer (Sprouts). It was the perfect blend of savory with a hint of tart from the addition of lemon juice at the end. My family loved it and had seconds!
The Mexican Red Sauce was delicious as well, with the vibrant taste of cumin popping through. I tend to make Mexican enchiladas quite often at home and will definitely turn to this recipe when I need a sauce! It pairs well with any other subtle flavor (tortillas, quesadillas, etc).
The Almond Flour Crackers were my favorite! I love how light and crispy they were, without too many ingredients complicating it. I added rosemary, garlic powder, and sesame seeds for that added richness and flavor. It did not disappoint! I am glad I got to experiment with almond flour because it was my first time, but now I can say it is not something to be intimated of!
Overall, I loved making these recipes because of their simple approach and natural ingredients. I think everyone can benefit and learn a lot just by making good, wholesome food like these!
Recipe Development (Cream of Mushroom Soup, Whole Grain Chicken Soup, and Popcorn)
ReplyDeletePhotos of portion sizing:
https://docs.google.com/presentation/d/1cIfGzqRCCZkXM2i01a-uS4AL17DpUjaCRsH6WL9uV2E/edit?usp=sharing
I had a wonderful time making all three of these recipes! They all turned out very delicious!
I shopped for a few ingredients that I did not already have at home at my local Sprouts Market. All of my ingredients were very easy to find except the raw cream. Therefore, I purchased an organic pasture-raised cream instead for my Cream of Mushroom Soup. Moreover, I also used Kerrygold Unsalted Butter for both the Cream of Mushroom Soup and Popcorn due to Dr. Gustin's recommendations.
In my experience preparing the Cream of Mushroom Soup, it was very simple to make! I am very comfortable in the kitchen and I love to cook. Therefore, my experience making the soup was not difficult. In fact, I have made this kind of soup before. Additionally, I made sure to cook the mushrooms, onion, and garlic very well so that all the flavors could blend together! The addition of using butter to sauté everything created greater depth of flavor than if I had used something else like olive oil. Furthermore, the directions on the recipe did not specify whether I was supposed to blend the entire soup after it was finished but I did not like the chunks of sliced mushrooms in my soup, so I used a hand blender to quickly pulse the soup. It was not completely pulverized because I did want to still leave a bit texture. Overall, I thought the soup came out quite delicious and it is similar to comfort food for me because I love mushrooms! If I were to make this again, I would probably add another 8 ounces of mushrooms to add extra mushroom flavor!
In my experience making the Whole Grain Chicken Soup, I thought it was also very simple to make but did take a bit more time to prepare than the Cream of Mushroom Soup. I chose to use celery and rainbow carrots as my vegetables. Furthermore, I used wild rice as my grain. In addition, I purchased a small package of chicken breast which I sliced in the middle so that it was not as thick. Then, instead of boiling the chicken I wanted it to have a bit of extra flavor. Thus, I diced the chicken into small pieces and cooked it with some garlic salt, smoked paprika, and extra virgin olive oil. I also purchased a few containers of organic chicken broth because I was not going to boil the chicken and use its broth. After I cooked the chicken, I took it out of the pan and in the same pan (with the brown bits from the chicken--extra flavor!) I continued the recipe with the broth, onions, and garlic. By boiling all three of these ingredients, I was able to extract plenty of flavor for the base of my soup. Then, I added in the wild rice which took about 40 minutes to become al dente. Finally, I added the petite diced celery and rainbow carrots at the end just to quickly cook them without making them too soft. At the end, I mixed in the chicken which was already cooked and I was finished! This recipe is very wholesome and it is a complete meal!
Lastly, the popcorn was the last recipe that I made. It was very simple as well! I never purchase microwave popcorn because I think it tastes artificial and it also high in sodium and other unhealthy ingredients. Therefore, I already had popcorn kernels on hand and this was so quick to make! I personally like popcorn that is just simple with just a sprinkle of salt. Thus, that is exactly what I did and it made a great snack!
Madeline Perez
ReplyDeleteRecipe development (Onion dip, guacamole, bean dip, mushroom cream sauce)
Photos of finished products: file:///Users/Madeline/Downloads/Untitleddocument/Untitleddocument.html
I really enjoyed making all four of these recipes, my grandma let me use her kitchen and loved being my taste tester as well.
When making the onion dip, it wasn't as difficult as I thought it was going to be. The only thing that was difficult for me was grating the onion because the juice was making my eyes tear up. Instead of cultured cream and pasture raised cream cheese, I used sour cream and regular cream cheese because it wasn't offered at my local grocery store. The amino acids gave the dip a very salty taste and it was very runny. However, after letting it sit out for maybe 15-20 minutes, it really thickened up and had a much better texture. The dip itself tasted quite bland, so I added a little more garlic to give it more flavor.
The guacamole was probably my favorite to make because I have a deep love for avocados. The ones I bought were very ripe so it made it very easy to mix, and I loved being able to add onions and jalapeño to the guacamole, however, I would add a lot more jalapeño because I love spicy food.
The bean dip was a lot of fun to make since I had never made one from scratch. The pinto beans had a great flavor already and by adding the tahini, it made it taste a lot more Mediterranean and had a great consistency. By topping the finished dip with a little bit of cilantro gave it a very fresh taste along with the lime juice. Even though it only took a few ingredients to make, it was super flavorful and both my grandma and I loved it!
The mushroom cream sauce was pretty tricky for me the first time, because since I wasn't able to find cultured cream at the grocery store I used sour cream. And I think I let the heat get too high which resulted in the curdling of the cream. So I decided to make it again, and this time took the mushrooms and onions off the heat and mix in the cream when the pan wasn't too hot and it thickened very nicely and had a great flavor!
Overall, I loved making these different recipes, especially the guacamole and the bean dip. I can definitely see myself making these in the future for holiday parties that are quickly approaching!
Thank you for sharing Madeline! Did you use minced/dehydrated garlic? It has a unique flavor that is very different from fresh, granulated or powdered garlic.
DeleteRecipe Development: Mexican Red Sauce, Asparagus Soup, Almond Flour Crackers
ReplyDeletePhotos of recipes: https://docs.google.com/presentation/d/19CUDMW1RVd3ritJhgZ5sN4h2uqQFh0tztjKEibLwns4/edit#slide=id.p
Making these recipes were both information and enjoyable!
Asparagus Soup was something that I have not made before, so naturally I was very eager to start. I loved how simple it was, and how all the ingredients were accessible at my local grocer (Sprouts). It was the perfect blend of savory with a hint of tart from the addition of lemon juice at the end. My family loved it and had seconds!
The Mexican Red Sauce was delicious as well, with the vibrant taste of cumin popping through. I tend to make Mexican enchiladas quite often at home and will definitely turn to this recipe when I need a sauce! It pairs well with any other subtle flavor (tortillas, quesadillas, etc).
The Almond Flour Crackers were my favorite! I love how light and crispy they were, without too many ingredients complicating it. I added rosemary, garlic powder, and sesame seeds for that added richness and flavor. It did not disappoint! I am glad I got to experiment with almond flour because it was my first time, but now I can say it is not something to be intimated of!
Overall, I loved making these recipes because of their simple approach and natural ingredients. I think everyone can benefit and learn a lot just by making good, wholesome food like these!