A really hearty winter soup that will keep you very satisfied.
SERVES 6
2 tablespoons olive oil
1 yellow onion, chopped
1 carrot, sliced
2 cloves garlic, finely chopped
1 parsnip, sliced
2 sweet potatoes, cubed
1 tablespoon tomato paste
3 cups chicken stock
salt & pepper, to taste
2 tablespoons dill, chopped
1. Heat oil in a large pot. 2. Sauté onion until soft. 3. Add carrot,
garlic, parsnip, and sweet potato. 4. Stir well and sauté for 2
minutes. 5. Add tomato purée and stock and stir well. 6. Bring
soup to a boil and let it simmer for 15 minutes. 7. Take out 1 cup
of chopped vegetables from the soup. 8. Purée the rest of the
soup in a blender. 9. Pour vegetables and puréed soup back into
the pot. 10. Season with salt, pepper, and dill.
Serve with some good crusty bread.
Grilled 4-Cheese with Mushroom & Pesto
If you are on a diet, these will mess up your day. But they are so
worth it!
SERVES 4
2 tablespoons butter
2 tablespoons plain flour
11⁄ 2 cups milk
1 cup American cheese, grated
1 cup aged cheddar, grated
4 tablespoons Parmesan, grated
1 cup Gruyère, grated
2 tablespoons pesto
1 tablespoon butter
2 oz button mushrooms, cleaned
8 thick slices crusty white bread
melted butter, for brushing
1. Melt 1 tablespoon of butter in a saucepan. 2. Add flour and
stir well. 3. Add milk, little by little, while stirring the mixture
together. 4. Add all the cheese and stir until melted. 5. Add
pesto and stir well. 6. Melt 1 tablespoon of butter in a pan and
sauté the mushrooms until golden. 7. Take a piece of bread, add
a good amount of sauce, and place another piece of bread on
top. 8. Brush each side with melted butter. 9. Fry in a pan until
golden on each side.
Serve with the mushrooms.
Apricot & Apple Pork Roast
I love a good pork roast for winter. This one is so good with its
sweet filling.
SERVES 4
2 tablespoons butter
1⁄ 2 cup dried apricots, chopped
1 large apple, peeled and chopped
1⁄ 2 cup dried prunes, chopped
1 small yellow onion, chopped
2 shallots, chopped
3 lbs pork roast, bone in
salt & pepper, to taste
8 slices bacon
fresh rosemary
glug of olive oil
1. Preheat oven to 375°F. 2. Melt butter in a pan and add
apricots, apple, prunes, onion, and shallots. 3. Sauté until you
have a dry, soft mixture, and let it cool off a bit. 4. Take a thin
sharp knife and make a hole in the middle of the roast. 5. Fill
the cavity with the apricot mixture. 6. Rub the whole roast with
salt and pepper. 7. Place bacon strips on the top of the roast
and add the rosemary on top. 8. Bind everything together with
kitchen twine, and place in a roasting dish. 9. Pour on some
olive oil and cook for about 11⁄ 2 hours.
Let the roast sit for 10 minutes before cutting it up
and serving.
