Chunky Tomato Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 4

This chunky tomato soup assembles quickly and is filled with savory, satisfying flavors. Nothing pairs better with tomato soup than grilled cheese! For a complete meal, garnish this soup with grilled cheese “croutons.” Simply cut up a few grilled cheese sandwiches into bite-sized pieces, and add to each bowl. For extra flair, finish it off with some fresh basil, chiffonade.

Ingredients:
2 tablespoon olive oil
2 tablespoon butter
1/2 onion, minced in food processor
2 stalks celery, minced in food processor
1 can (28 oz) diced tomatoes, undrained
1-1/2 cups vegetable broth
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 teaspoon balsamic vinegar

Garnish:
fresh basil, chiffonade
Grilled cheese “croutons”

Directions: 
1. In a large soup pot, heat the olive oil and butter. Add the minced onion and celery, and sauté until translucent.

2. Add the tomatoes, broth, honey, and spices and simmer until the flavors have melded together about 15 minutes.

3. Remove half of the soup, and blend with a high powered blender until smooth. Add the pureed soup back into the chunky soup.

4. Stir in 1 teaspoon balsamic vinegar.

5. Serve hot with a garnish of grilled cheese croutons and fresh basil.

 

Ingredients

Minced Aromatics

Simmer Tomatoes and Spices

Simmered

Blend Half

Ready to enjoy

Posted in Articles, Newsletter, Recipes

Curried Lentil Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 6-8

This soup features low-calorie and high in protein green lentils! - a great choice for a healthy meal. Lentils are packed with fiber and iron - making them both filling and good for you. The savory aromatics, warm spices, and flavorful coconut milk round out the flavors of this soup. Garnish with some fresh cilantro and lime juice for a feel-good meal.


Soup Base:
1 onion, roughly chopped
2 cloves garlic
1-inch piece fresh ginger, roughly chopped
1 28oz can diced tomatoes

For the Lentils:
1 tablespoon butter
2 tablespoons curry powder
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon cayenne 
2 cups green lentils, uncooked
3 cups chicken broth
1 can full-fat coconut milk

Garnishes:
6 oz fresh spinach
Juice of one lime
1 handful cilantro, chopped

Directions: 

1. In a food processor, blend together the soup base ingredients until smooth, then set aside.

2. Set a multi-cooker to the sauté function. Heat the butter, then add the spices, and cook for 2-3 minutes until fragrant.

3. Add the blended soup base to the spices and sauté for another 3-5 minutes.

4. Add the lentils and chicken broth to the pot and cook on high pressure for 18 minutes.

5. Carefully release the pressure according to your machine’s instructions. Stir in the coconut milk and spinach and serve hot with a garnish of fresh lime juice and cilantro.

 

Ingredients

Blend together the soup base

Ready to pressure cook

Pressure cooking done

Add coconut milk and spinach

Ready to enjoy

Posted in Articles, Newsletter, Recipes

Chicken Fajita Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 6

This soup is filled with colorful veggies, lean chicken, and savory broth. But let’s face it, the real reason we love this soup is that of the garnishes! Elevate your experience with toppings - load up on green onions, avocado, cilantro, a zing of fresh lime juice, and even a little sour cream. So delicious!


Ingredients:
2 tablespoons olive oil
1 red pepper, cut into a 1/2 inch dice
1 orange or yellow pepper, cut into a 1/2 inch dice
1 onion, cut into a 1/2 inch diced
4 garlic cloves, minced
1 pound chicken breasts
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Kosher salt, to taste
Pepper, to taste
Juice of 1 lime
15 ounce can fire roasted diced tomatoes
2 cups black beans (canned or cooked dried beans)
2 cups chicken broth
2 cups frozen corn

Garnishes: 
Green onions, sliced
Avocado, diced
Cilantro 
Sour cream

Directions: 
1. In a large soup pot, sauté the red pepper and onion in the olive oil until the onion is just translucent. Add the garlic and saute another 2-3 minutes.

2. Season with the spices, and then add the chicken breasts, lime juice, tomatoes, black beans, and chicken broth. Bring to a boil, and then simmer for 20 minutes, or until chicken is cooked through.

3. Remove the chicken breasts and shred with two forks, then return the cooked and shredded chicken to the soup. Add in the frozen corn, stir and heat until soup is simmering.

4. Serve hot with a garnish of green onions, avocado, cilantro, and sour cream.

 

Ingredients

Saute Onion and Pepper

Add Spices

Boil Chicken

Shred Chicken

Ready to enjoy

Posted in Articles, Newsletter, Recipes

Gifts From Your Kitchen

Posted on January 04, 2019 by Lisa Renteria | 0 comments

The holidays are a special time, filled with cheerful gatherings and thoughtful giving.
IN THIS ISSUE, we offer three recipes that turn into delicious handcrafted gifts designed for sharing with others. These delightful and tasty treats are guaranteed to be received with joy.

 Gifts For Everyone On Your List

All-Clad Stainless Saute Pan w/ Lid, 3 Qt

An essential pan that's exceptional, well-made, and versatile in the kitchen.

Staub 4 Qt. Round Cocotte, Turquoise 

This enameled cast iron pot will soon be a favorite in any kitchen.

CDN Pro Accurate Grill Thermometer

Such a great gift for the griller (or any cook!) on your list!

Zwilling Pro Santoku, 7"

A fabulous knife with a gently curved edged blade.

Wusthof 8-Piece Steak Knife Set, Black

Quality steak knives are essential for the meat lover on your list.

Le Creuset Buffet Casserole w/ Lid 3.5 Qt, Marine

For the entertainer on your list - this casserole works well for braising, roasting, and serving!

Posted in Articles, Newsletter, Recipes, Upcoming Demos

Sugar Cookies and Icing

Posted on November 30, 2018 by Lisa Renteria | 0 comments

Makes about 50-60 cut-out cookies
(depending on the size of cut-out
)

Unleash your creativity with some easy, edible art. Rolled sugar cookies, iced and embellished, create plenty of visual appeal on the holiday cookie plate, or as gifts for friends.

Sugar Cookie Ingredients:
1-1/2 cups (3 sticks) unsalted butter, room temperature
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla
5-1/2 cups all-purpose flour
1 teaspoon salt

Cookie Directions: 
1. In a large bowl or the bowl of a stand mixer, combine the butter and sugar together and mix until the consistency is light and fluffy. Add the eggs and vanilla extract; mix until well blended.

2. Combine the flour and salt in a medium bowl; stir to mix evenly. Add, one-third at a time, to the butter-sugar mixture on low speed until thoroughly mixed.

3. Gather the dough into a rough ball, and divide in half. Flatten each half into an oval shape that’s about 1/2-inch thick. (The oval shape will help in the next step of rolling.) Wrap each oval well, and chill for an hour or up to 3 days. The dough may also be frozen at this stage for later use.

4. Remove a dough disk from the refrigerator and allow to soften slightly at room temperature until it rolls out easily to a 1/4-inch thickness using a pastry mat or piece of parchment paper as a rolling surface. Dust with flour as needed, but sparingly so. Re-chill the rolled out dough for 15-20 minutes. Chilling will help cut and retain the detailed shapes in the next step. Repeat with the second disk.

5. Cut out shapes from each chilled, rolled sheet of dough. Place the shapes, leaving space in between each cookie, on a baking sheet (lined with a silicone baking mat, or parchment paper, if desired), and chill in the refrigerator for 15-20 minutes before baking; this will minimize spreading in the initial baking phase and assist in retaining the detail of the shapes.

6. Combine scraps from the first cutting of both sheets and roll out again, chill, and cut additional shapes. Repeat until all the dough is prepared. (The less re-rolling of dough, the better it is for a tender cookie).

7. Preheat the oven to 350°F. Bake the chilled, cut-out shapes for 12-14 minutes or until a light fingertip press in the center of the cookie springs back. (For smaller cookies, bake for less time.) Don’t allow more than a hint of browning to occur.

8. Allow the cookies to set by cooling on the pan for 5 minutes, then transfer to a cooling rack for completion of the cooling. Cooling on a rack allows the cookies to crisp and resist excess moisture retention that might make them soggy.

9. Once completely cooled, the cookie shapes may be stacked and stored in an airtight container until time to decorate.

(See Icing Recipe below)

 

Sugar and Butter

Creamed with Egg

Dough Disks

Prepared Pan

Cut out Cookies

Ready to Bake

Cooling Cookies

Sugar Cookie Icing
Makes about 1-1/2 cups of icing 
(based on your decorating plan, two batches of icing may be required)

Icing Ingredients:
2-1/2 cups confectioners’ sugar
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
1 - 2 tablespoons whole milk
Red food coloring
Gel Food coloring, as desired

Icing Directions: 
1. Sift the powdered sugar into a mixing bowl to remove any lumps or hard pieces

2. Add the corn syrup, and vanilla extracts, and 2 tablespoons of the milk. Whisk together by hand to combine. (To minimize air bubbles, mix by hand; avoid using a hand mixer or stand mixer for this step).

3. Add additional milk a teaspoon at a time until the icing is mixed thoroughly, yet quite stiff.

4. Divide the icing into two separate bowls, one piping icing and one for flooding icing.

5. Piping Icing: Add drops of milk until the icing is fluid, yet when drizzled on top keeps the imprint for about 7 seconds; this is known as a 7-second ribbon. Outline cookies and designs with a #4 round tip. Check the consistency of the icing; it should flow nicely and be easy to pipe a line; the line should spread just slightly, but more or less keep its shape. Add a few drops of gel food coloring, and mix well for different colors of piping icing.

6. Flooding Icing: For flooding, icing continue to add drops of milk until the consistency is more fluid for flooding. A ribbon of icing on the bowl should take 3-4 seconds to disappear into the surface. Flood the outlined areas or cover tightly until ready to use. A toothpick is handy for spreading the icing into corners and reaching all the outlined areas. Add a few drops of gel food coloring, and mix well for different colors of flood icing.

 

Ingredients

Piping Icing

Flood vs Piping Icing

Piped and flooding cookie

Posted in Articles, Newsletter, Recipes

Festive Sugar Cookies

Posted on November 29, 2018 by Lisa Renteria | 0 comments

SPREAD THE GOOD CHEER WITH ARTFULLY ICED SUGAR COOKIES! 
IN THIS ISSUE, we feature an easy-to-approach sugar cookie and icing recipe. Then, we get creative by decorating cookies with a variety of techniques and embellishments. These cookies are sure to delight your loved ones this holiday season.

 For Holiday Baking

OXO Cookie Sheet

We keep four baking sheets busy during cookie season. Quality pans result in evenly baked cookies.

OXO Cookie Press


Festive cookie cutters.

Norpro Parchment Paper


Parchment paper is a baking essential.

OXO Cooling Rack


Cooling cookies is an important step. Several cooling racks are needed as cookies are baked and readied for decorating.

Harold Silicone Half-Sheet

Silicone baking mats are ideal for cookie baking. They create a non-stick surface every time. Reusable again and again.

 

OXO Cookie Spatula


The cookie spatula makes moving hot cookies to a wire rack easy.

Posted in Articles, Newsletter, Recipes

Delightful Desserts

Posted on November 16, 2018 by Lisa Renteria | 0 comments

'Tis the season for baking and sharing delicious desserts with friends and family. In this Issue, we feature a subtle, yet satisfying Pear and Almond Cake, a festive Cranberry-Orange Bundt Cake with tart cranberries, and some decadent Dark Chocolate Pecan Pie Bars -- each dessert is an easy and worthy sweet treat for the season ahead!

 Our Favorite Holiday Baking Gear

Ankarsrum Mixer


A necessary tool for every baker. Makes a great gift. 

Fat Daddio's 9" x 3" Springform Pan


 A sturdy buckle keeps cakes secure while baking. Nonstick, and sturdy metal for even baking. 

Chef'n Switchit Mixer Scrapper


Great for scrapping and getting every bit of batter! 

Nordic Ware Anniversary Bundt Pan 

We love this classic Bundt Pan shape. Bonus- it's nonstick for easy release and easy cleanup.

 

USA Baking Pan 

A baking pan with so many uses! A kitchen essential nonstick!

Emile 8" x 8" Square Baking Dish

 Perfect for baking and serving holiday bars this season.

Posted in Articles, Newsletter, Recipes, Upcoming Demos