Archive for the ‘Stainless Steel Cookware Set’ Category
What could be simpler than supping on a big, steaming bowl of soup in the middle of a cold winter day. A hearty soup — made with Squash and veggies, poultry, fish or dried beans — can be the main dish for your meal. Add some crackers or breadsticks on the side and perhaps fruit for dessert and you’re ready to eat!
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 medium tomato, cored, seeded and diced
2 garlic cloves, minced
2 jalapeno chiles, stemmed, seeded and chopped
1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
3 cups stock or water
1 teaspoon coarse salt
2 cups whole milk
1/4 cup grated Manchego cheese
Directions
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.
At the heart of the the traditional Thanksgiving celebration is something everyone loves…FOOD! Turkey (or ham), mashed potatoes, etc., all adorn our holiday table. The traditional dishes are delicious; however, I like to keep things exciting so I add a little “twist”to our traditional Thanksgiving fare. My latest experiment involves moving the pumpkin from the dessert table and transforming it (from a pie) into a savory pumpkin soup. When I want get extra “cute”, and bring a smile to my families’ faces, I’ll serve the soup in hollowed out pumpkin.
Pilgrim’s Pumpkin Soup (Directions): Heat oil in a large ss stock pot over medium heat. Add onions and garlic then cook and stir until onions begin to soften, about 3 minutes. Stir in ginger and cumin then cook 30 more seconds. Add pumpkin and remaining ingredients then mix well. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until pumpkin is tender. Working in batches, transfer soup to a blender or food processor and puree to smooth. Return soup to pot and heat thoroughly. Serve soup hot with a dollop of yogurt and a sprinkle of chopped cilantro, if desired.
Ingredients
* 2 teaspoons olive oil
* 1 cup chopped onions
* 1-1/2 teaspoons minced garlic
* 1 tablespoon grated fresh ginger
* 1/2 teaspoon ground cumin
* 6 cups peeled and cubed pumpkin
* 2 cups vegetable broth
* 1 1/2 cups unsweetened carrot juice
* 1/4 cup frozen apple juice concentrate
* 1 teaspoon grated orange zest
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon cinnamon
* Garnish:
* Yogurt
* Chopped cilantro to taste
Over the years I’ve tried a variety of options while looking for the perfect cookware for my kitchen. I’ve tried all the popular and easily recognized choices, but I always asked the questions: “what makes this cookware so great?” and “is it the best choice for me?”
In my experience owning a stainless steel cookware set offers numerous advantages. For one, it is extremely durable and can last years and years. It is also extremely hard; its non porous meaning you won’t have to worry about cracks, leaks, or spatters. It also has a smooth surface that is dent and scratch resistant, is usually easy to clean, and it is easily retains a “brand new” look. For quality and resiliency, stainless steel cookware, can be a great addition to any person’s kitchen.