cream – Better HouseKeeper https://betterhousekeeper.com Your ultimate source for housekeeping, cleaning hacks, decorating ideas, diy projects, recipes, and more! Sun, 08 Jan 2023 19:46:27 +0000 en-US hourly 1 Dine Like the Edwardians: Royal Cheddar Cheese and Potato Soup https://betterhousekeeper.com/2015/01/05/dine-like-the-edwardians-royal-cheddar-cheese-and-potato-soup/ https://betterhousekeeper.com/2015/01/05/dine-like-the-edwardians-royal-cheddar-cheese-and-potato-soup/#respond Mon, 05 Jan 2015 16:59:39 +0000 http://betterhousekeeper.com/?p=2877 Try this Edwardian classic for tonight’s dinner!

If you’ve ever wanted to dine like King Edward VII, try out this soup! This cheesy cheddar soup is the perfect soup to warm you up these cold January nights. It’s made from cheddar cheese, potatoes, onions, cream, and chives. All the ingredients are easy to find, and the soup is pretty simple to make. Just because it’s so simple, doesn’t mean it skimps on flavor! This soup was one of the most popular soups among aristocrats just because it was so tasty!

Dine Like the Edwardians: Royal Cheddar Cheese and Potato Soup1 Dine Like the Edwardians: Royal Cheddar Cheese and Potato Soup 2

Dine Like the Edwardians: Royal Cheddar Cheese and Potato Soup

The most popular soup among aristocrats in the Edwardian era!
Ingredients

1 tbsp butter

2 medium yellow onions, chopped

2 medium russet potatoes, peeled and cubed

4 cloves of garlic, minced

6 cups chicken broth

½ tsp dry mustard

1 cup heavy cream

2 cups grated Sharp Cheddar cheese

3 tbsp minced chives

Instructions
  1. In a large pot, melt the butter over medium heat.
  2. Add in onions, potatoes, and garlic. Saute for 10 minutes.
  3. Add in chicken broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 10 minutes.
  4. Place the mixture into a food processor or blender and process until pureed.
  5. In the soup pan, whisk mustard and cream. Add in pureed mixture back into the soup pan and stir. Simmer for 5 minutes.
  6. Add in cheese and stir until cheese has melted.
  7. When serving, garnish with chives.

 

Photos: Taste and Tell Blog.

]]> https://betterhousekeeper.com/2015/01/05/dine-like-the-edwardians-royal-cheddar-cheese-and-potato-soup/feed/ 0 Homemade Always Tastes Best: Creamy Shiitake Mushroom Soup https://betterhousekeeper.com/2015/01/05/homemade-always-tastes-best-creamy-shiitake-mushroom-soup/ https://betterhousekeeper.com/2015/01/05/homemade-always-tastes-best-creamy-shiitake-mushroom-soup/#respond Mon, 05 Jan 2015 12:43:18 +0000 http://betterhousekeeper.com/?p=2864 Ditch those canned soups and opt for homemade! We’ve got the recipe for the tastiest, creamiest shiitake mushroom soup!

Canned soups are overloaded with artificial flavors and too much sodium. Toss them out and try making your own homemade mushroom soup! It’s easier than you think, and you’ll soon wonder why you’ve never tried it before! This soup is made from tasty shiitake mushrooms, carrots, half-and-half, and green onions. Grab that apron and let’s get started!

Homemade Always Tastes Best: Creamy Shiitake Mushroom Soup carrots healthy homemade green onions thyme healthy easy half and half cream1 Homemade Always Tastes Best: Creamy Shiitake Mushroom Soup carrots healthy homemade green onions thyme healthy easy half and half cream2

 

Homemade Always Tastes Best: Creamy Shiitake Mushroom Soup

A delicious and creamy shiitake mushroom soup that beats any canned version!
Ingredients
  • 15 large whole shiitake mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • more salt to taste
  • pepper to taste
  • 2.5 cups water
  • 1.5 cups half and half
  • 3 green onions
Instructions
  1. Slice the mushrooms into small pieces.
  2. Heat up 1 tbsp of olive oil and 1 tbsp butter in a large pan. Add mushrooms and cook for 10 minutes until the mushrooms have softened. Take out half of the mushrooms and place them on a plate.
  3. For the other half of the mushrooms that are in the pan, add onion, carrots, thyme, 1 tsp salt, and pepper to taste. Cook for 10 minutes until the onions and carrots have softened.
  4. Add in water to the vegetables and bring to a boil. Boil on medium heat for 20 minutes. Don’t allow all the water to evaporate.
  5. Take off the heat and add the stock you made into a food processor. Puree until smooth.
  6. Place the blended stock into the same cooking pan. Add the reserved mushrooms and add 1.5 cups of half and half. Bring to a boil, then reduce the heat to low. Cook covered for 5 minutes, Stir constantly. Add more salt and pepper if needed.
  7. Add green onions at the end of the cooking time or use them as garnish.

 Photos: Julia’s Album.

]]> https://betterhousekeeper.com/2015/01/05/homemade-always-tastes-best-creamy-shiitake-mushroom-soup/feed/ 0 Serve This Homemade Eggnog for Christmas This Year! https://betterhousekeeper.com/2014/11/27/serve-this-homemade-eggnog-for-christmas-this-year/ https://betterhousekeeper.com/2014/11/27/serve-this-homemade-eggnog-for-christmas-this-year/#respond Thu, 27 Nov 2014 16:39:32 +0000 http://betterhousekeeper.com/?p=2659 Forget about store-bought eggnog, and make your own this year! We’ve got an easy recipe that you MUST try!

Eggnog is a Christmas classic, and the holidays wouldn’t be the same without it! Instead of buying store-bought eggnog this year, why not make your own? All you need is milk, cream, eggs, sugar, spices, and some rum! It’s really easy to make, and you’ll be surprised why you haven’t tried it before!

Serve This Homemade Eggnog for Christmas This Year!Serve This Homemade Eggnog for Christmas This Year!2

 

Homemade Eggnog

Everyone knows that homemade eggnog is the best!
Ingredients
  • 1 cup milk
  • 4 egg yolks
  • 1 cup cream
  • 1/2 cups white sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 3/4 cup rum or brandy
Instructions
  1. To create the milk mixture, combine milk, nutmeg, cinnamon, and vanilla in a large saucepan. Cook on medium-low heat until the mixture comes to a boil. Stir occasionally.
  2. Now it’s time to make the egg mixture. In a large bowl combine egg yolks and sugar. Whisk until fluffy.
  3. Add the milk mixture to the egg mixture slowly and cook. Whisk until combined.
  4. Pour the combined mixture back into the saucepan and cook over medium heat until it thickens (3-5 minutes). Do not let the mixture boil.
  5. Take the eggnog off the heat and allow it to cool for 1-2 hours.
  6. Add in remaining ingredients and stir in the cream, and rum or brandy. Mix well.
  7. Cover the eggnog with plastic wrap and chill overnight in the fridge so the flavors can combine. Serve with a pinch of nutmeg and garnish with a cinnamon stick.

 

Photos: Brooklyn’s Supper, Pepper.

]]> https://betterhousekeeper.com/2014/11/27/serve-this-homemade-eggnog-for-christmas-this-year/feed/ 0 Shed Pounds with this Creamy Zucchini Noodle Pasta https://betterhousekeeper.com/2014/09/06/shed-pounds-with-this-creamy-zucchini-noodle-pasta/ https://betterhousekeeper.com/2014/09/06/shed-pounds-with-this-creamy-zucchini-noodle-pasta/#respond Sat, 06 Sep 2014 13:07:22 +0000 http://betterhousekeeper.com/?p=2012 If you’re looking for low-calorie meals, check out these zucchini noodles! Since they have 0 fat, you can add on cheese and a creamy sauce without the guilt!

These zucchini noodles are so tasty and good for you, you won’t miss regular pasta noodles! Perfect for vegetarians, these noodles can be easily made using a Spiralizer. But don’t stop with zucchini! Try it with carrots or yellow squash! Keep reading for the super easy and healthy recipe!

Shed Pounds with this Creamy Zucchini Noodle Pasta cheese vegetarian diet low calorie1

Shed Pounds with this Creamy Zucchini Noodle Pasta cheese vegetarian diet low calorie2

 

 

Creamy Zucchini Noodle Pasta

Ingredients

  • 3 zucchini
  • 1 yellow squash made into noodles by a Spiralizer
  • Slow Roasted Cherry Tomatoes and Cream Sauce (recipe from The Glorious Vegetables of Italy by Domenica Marchetti)
  • 1 pint yellow cherry tomatoes, cut in half
  • 1 pint red cherry tomatoes, cut in half
  • 2 tbsp butter
  • 1 shallot, minced
  • 2 fresh thyme sprigs
  • 1 handful chopped fresh basil
  • 3/4 cup heavy cream
  • 3/4 cup freshly grated Parmigiano Reggiano cheese
  • olive oil
  • salt and pepper to taste

Instructions

  1. Place cherry tomatoes cut side up on a rimmed baking sheet. Drizzle with olive oil, and sprinkle on salt and pepper. Roast at 275 F for 1 1/2 hours.
  2. Heat butter in a saute pan over medium heat. When the butter is melted and foamy, add in shallot and cook until soft.
  3. Add in tomatoes and any juices on the baking sheet. Add in thyme and pour in cream. Sprinkle half the cheese over the tomatoes and into the cream.
  4. Heat on low until it begins to simmer. Turn off the heat and add in basil.
  5. In a large saute pan, drizzle it with olive oil and place zucchini noodles on top. Cook them gently and toss until slightly wilted but still al dente.
  6. Place noodles onto a plate and spoon sauce on top. Add more parmesan cheese.

 

 Photos and recipe: Proud Italian Cook.

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