onions – Better HouseKeeper

Homemade Always Tastes Best: Creamy Shiitake Mushroom Soup

Better Housekeeper — Mon, 05 Jan 2015 12:43:18 +0000

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

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

Slice the mushrooms into small pieces.
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.
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.
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.
Take off the heat and add the stock you made into a food processor. Puree until smooth.
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.
Add green onions at the end of the cooking time or use them as garnish.

Photos: Julia’s Album.

The New Hot Dog – Split Top Bun

Better Housekeeper — Mon, 23 Jun 2014 15:24:47 +0000

The split top bun is the new way to go when eating hot dogs! Instead of the usual side split bun, this bun is split on the top and the hot dog and toppings go right in the middle. This makes it easier to eat and all the toppings stay in the bun, instead of creating a huge mess! Read on for the recipe to make your own!

The new split top bun is the new way to eat hot dogs! We’ve gotten used to regular side split buns, and we all know what happens when you try to eat those! Toppings leak out and go everywhere, making a mess. With the split top bun, your hot dog and toppings are secure in the middle of the bun, which makes eating it mess-free. For an even easier way to eat your hot dog, put the toppings underneath the dog. This prevents them from spilling over the top.

Split Top Hot Dog Buns

Great for keeping your dog and toppings in place, without all the mess! Try this homemade bun recipe that’ll blow your guests out of the park! For an even easier way to eat your hot dog, but your toppings underneath the dog!

Ingredients

2 1/2 tsp active dry yeast
1 cup warm water
1 egg
3 tbsp butter
3 tbsp sugar
1 1/4 tsp salt
1 pound all-purpose flour

Instructions

Add the warm water and sugar to the yeast and let sit for a few minutes until frothy.
Add in salt, flour, and butter, and mix until combined.
Knead the dough and allow to rise for at least 1 hour.
Shape into logs long enough for your hot dogs and allow them to rise for another 1 hour.
Bake for 20 minutes, until golden brown, at 375 F. Makes 8-10 hot dog buns.

Photos: Mi Cuisine, Food.com, Loop 48.

What’s Trending: Grow Your Own Soup Garden!

Better Housekeeper — Thu, 19 Jun 2014 12:40:31 +0000

Soup gardens are becoming pretty popular these days, and for good reason, too! Having your own soup garden means you’ll be able to enjoy organic vegetables, and it will save you money! So, put on your gardening gloves and let’s get started!

If you want to get started on your very own soup garden, you need to decide which ingredients you use most in your favorite recipes. If you love tomato soup, plant several varieties of tomatoes like meaty romas and grape tomatoes. For chicken noodle, onions, carrots, and parsnips, along with herbs like thyme and parsley. Other great additions to any soup garden would be garlic, turnips, sweet potatoes, beans, and kale.

To start your soup garden, make sure water is easily accessible. Many herbs don’t require much watering, but vegetables need to be watered often. Make sure you use mulch, as it helps reduce weeds and waterings. The use of flow meters help you to keep track of exactly how much water you are using. Work a lot of organic matter into the soil to create a nutrient-rich soil that your vegetables will love. If you don’t have enough yard space, you can still plant many vegetables and herbs on your balcony or patio in large pots.

To enjoy your harvest into the winter, you need to plant a larger garden and then freeze or can your vegetables. Tomatoes, green beans, and peppers can be frozen or canned. Onions, potatoes, garlic, and winter squash can be stored for months in cool, humid conditions.

Photos: Ewa in the Garden, HG Decoration, Home Garden Air.