March 28, 2014

Lemon Chicken & Capers Pasta




Ingredients:

1 Lb Pasta
1 Skinless, boneless Chicken Breast per person
1 Lb bacon
1/3 cup Lemon Juice
1 Tbsp Capers
1 Cup White Cooking Wine
1 Stick butter
1 cup cream
1 Heaped Tsp Minced Garlic
5 Basil leaves
1 Tbsp Parsley
1 Tbsp Marjoram
3 Tbsp Grated Cheese
 (Pecorino Romano or Parmesan)

Directions:

Boil Water & cook pasta according to directions
until al dente
Drain and leave in saucepan
(Do not rinse under water,
starch will help sauce stick to pasta)
Cook bacon in non stick skillet until crispy
Drain and remove from pan
Cut Chicken breast fillets into cubes or strips
and sauté in bacon drippings until brown
Drain and remove from pan
In a separate saucepan, on med-high
melt butter and wine together with garlic
Add lemon juice, capers & cream
Cook until sauce starts to boil then
reduce heat to low and simmer until
sauce thickens
Add 3 Tbsp grated cheese
to thicken sauce at the end
In a large saucepan or skillet add cooked chicken,
Cut cooked bacon into bacon bits into saucepan,
add parsley, marjoram and basil leaves
Mix together and add sauce to the same pan
Heat through, serve over hot pasta
or toss pasta into sauce with tongs



Kale Cesar Salad


Ingredients:

12 oz Kale
3 Tbsp Bacon Lard / Fat / Drippings
8 oz Pecorino Romano Cheese
4 Bacon Rashers
6 Italian Croutons per person


Directions:

Cook Bacon Rashers until crispy
in a non stick skillet on med-high
Drain and remove bacon from pan

Grate Pecorino Romano Cheese
 into a bowl and set aside

Saute Kale quickly in bacon fat / drippings
(drippings used for this recipe were from 1 Lb bacon)
in a large non stick skillet, kale will reduce in size

With a slotted spoon or tongs,
remove kale from pan and blanch
 in a bowl of ice & cold water
for 2-3 mins to retain maximum color

Drain Kale from ice bath bowl
spin in a salad spinner or
colander to remove all excess water from kale

Place drained kale in a large salad bowl
add grated cheese and thoroughly mix through with fork
until all the kale is coated in cheese

Serve into salad bowls and cut
bacon strips into bits on top of salad

Garnish with Croutons



March 19, 2014

RECIPE: Egg Drop Soup

Quick & Easy Egg-Drop Soup





Credit: KDArtStudio©2017



Ingredients:


  • 2 Eggs
  • 1 LB Low sodium chicken broth
  • Chopped Shallot / green onion
  • Salt and pepper to taste

Directions:


  1. Heat Chicken Broth in saucepan on med-high until it boils
  2. In a small bowl beat eggs with a fork until whites and yolks are combined
  3. Add beaten eggs to chicken broth stir in with a fork in one direction to create ribbon strands of eggs
  4. Season to taste with salt and pepper
  5. Add shallots and serve

KDArtStudio Own Seafood (Brodetto) Soup



Ingredients:


2 Tilapia Fillets
2 Lbs Low Sodium Chicken Broth
1 Cup white Cooking Wine
1 Tbsp Parsley
1 Tbsp Marjoram
1 Lb mixed seafood
1 Tsp Minced Garlic
1 Yellow/Brown Onion
1 Large can Tomato Puree
1 can Tomato Paste
1/3 Cup Lemon Juice

Directions:

Peel, Chop & Sauté Onions in a
 large soup saucepan till soft

Add all remaining ingredients

Cover with lid and cook on med-high
until soup comes to a boil
(Seafood will cook in the broth from the steam)

Reduce heat to Low and simmer for 20 mins

Serve hot



Nutritional Analysis

Good points
Bad points
Very high in cholesterol


This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

March 18, 2014

Mexican Tortilla Soup


Ingredients:


1 large Jar Medium Taco Sauce
2 lb low sodium chicken broth
1 tsp chopped cilantro
2 tbsp black bean paste
2 cups corn kernels
2 tbsp lime juice
1 package shiratake noodles

Tortilla strips


Directions:


Heat all ingredients together in a large 
soup saucepan except for tortilla strips

Cook med-high with lid on until soup comes to a boil

Serve and garnish with tortilla strips


Nutrition Facts
Serving Size 152 g
Amount Per Serving
Calories 
38
Calories from Fat 
2
% Daily Value*
Total Fat 
0.2g
0%
Cholesterol 
0mg
0%
Sodium 
34mg
1%
Potassium 
90mg
3%
Total Carbohydrates 
7.9g
3%
Dietary Fiber 
0.9g
4%
Sugars 
1.2g
Protein 
1.9g
Vitamin A 0%Vitamin C 3%
Calcium 0%Iron 7%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

RECIPE: Mushroom Soup

Quick & Easy Mushroom Soup



Credit: KDArtStudio ©2017


Ingredients:


  • 1 lbs low sodium beef broth
  • 16 oz sliced portabello mushrooms
  • 3 tbsp lemon juice
  • 1 cup red cooking wine
  • 5 drops white truffle oil (optional)
  • 2 tbsp parsley
  • 2 tbsp marjoram

Directions:


  1. Saute mushrooms until cooked 
  2. In a large soup saucepan add beef broth, wine, parsley, marjoram, lemon juice
  3. Cover and cook on med-high until soup comes to a rolling boil
  4. Add cream and truffle oil
  5. Mix through and serve as is or blend in nutribullet before serving

You can add 1 cup cream or milk at the end if you want a creamy soup, but it tastes good without it






With Truffle Oil:






This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
©2017 KDArtStudio

RECIPE: Clam Chowder



Ingredients:


  • 2 jars Clam Juice
  • 2 Cans Clams
  • Juice of 1 lime
  • 1 stick butter
  • cilantro
  • 1 cup heavy cream
  • 1 cup white cooking wine
  • 6-8 small petite potatoes
  • 2 tbsp plain all purpose flour
  • 1 tbsp oyster sauce

Directions:

  1. Peel potatoes, cut into chunks and set aside
  2. In a large soup saucepan melt butter
  3. Add white wine, clam juice and lime juice
  4. Add flour and whisk into a roux
  5. Add remaining ingredients and cook on med-high for 15-20 mins until potatoes are cooked and soft
  6. Serve while hot


Nutrition Facts
Serving Size 358 g
Amount Per Serving
Calories
402
Calories from Fat
206
% Daily Value*
Total Fat
22.9g
35%
Saturated Fat
14.3g
71%
Trans Fat
0.0g
Cholesterol
68mg
23%
Sodium
503mg
21%
Potassium
941mg
27%
Total Carbohydrates
47.2g
16%
Dietary Fiber
3.3g
13%
Sugars
4.6g
Protein
5.2g
Vitamin A 18%Vitamin C 13%
Calcium 3%Iron 1%
Nutrition Grade D+
* Based on a 2000 calorie diet

Nutritional Analysis

Bad points



This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2013 KDArtStudio

Loaded Potato Soup


Ingredients:


1 lb shredded potato 
1 lb low sodium chicken broth
8 oz sharp cheddar cheese
1 cup sour cream
26oz cream chicken soup

Garnish:


1/2 cup cooked bacon bits
parsley flakes



Directions:


Heat all ingredients except for garnish 
together in a large soup saucepan

Cook on med-high until soup comes to a boil
and all ingredients are combined

Serve and garnish with bacon bits and parsley


Nutrition Facts
Serving Size 263 g
Amount Per Serving
Calories 
295
Calories from Fat 
179
% Daily Value*
Total Fat 
19.9g
31%
Saturated Fat 
9.7g
49%
Cholesterol 
42mg
14%
Sodium 
663mg
28%
Potassium 
308mg
9%
Total Carbohydrates 
17.2g
6%
Dietary Fiber 
1.2g
5%
Sugars 
0.6g
Protein 
12.9g
Vitamin A 9%Vitamin C 19%
Calcium 24%Iron 4%
Nutrition Grade C+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

RECIPE: Sausage & Kale Soup


Ingredients:

  • 1 lb mild Italian Sausage
  • 1 lb Package Kale
  • 2 LB Low Sodium Chicken Broth
  • 2 Tbsp Chicken Bouillon
  • 2 tsp minced garlic

Directions:

  1. In a large soup Saucepan on med high, add Chicken broth & Bullion, plus Garlic
  2. Brown Sausage in broth, breaking up any large chunks
  3. Add (potato) & Kale
  4. Cover & bring to a rolling boil
  5. Reduce heat to low and simmer 15-20 min
  6. Stir in cream at the end if desired and serve hot

Variations: 


Add 3 peeled russet potatoes cut into 1/4's 
with all other ingredients

Add 1 cup cream at end of cooking 
and stir through before serving


Variation:


You could use turkey, chicken or pork mince
and add your own seasonings
instead of italian sausage

Nutrition Facts
Serving Size 304 g
Amount Per Serving
Calories
305
Calories from Fat
193
% Daily Value*
Total Fat
21.5g
33%
Saturated Fat
6.9g
35%
Trans Fat
0.2g
Cholesterol
64mg
21%
Sodium
672mg
28%
Potassium
598mg
17%
Total Carbohydrates
8.9g
3%
Dietary Fiber
1.1g
5%
Protein
18.3g
Vitamin A 233%Vitamin C 153%
Calcium 11%Iron 14%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio


KDArtStudio Own Pumpkin Soup



Ingredients:


16 oz Tomato Puree
16 oz Pumpkin
16 oz Chicken broth
1 Cup Sour Cream
2 Tbsp Oyster Sauce
1 Tbsp Low Sodium Soy Sauce
1 tbsp Marjoram
1 tbsp parsley
1 tbsp oregano
1 tbsp chives

Directions:


Add all ingredients to a large saucepan

Cook med-high and Stir until combined

Bring to boil

Reduce heat to Low
Simmer 20 mins



This recipe is Copyright protected and may not be shared or used
in any commercial manner for sale or reproduction

Any Pins or social media sharing of recipe
must link back to this page and include
Copyright 2015 KDArtStudio

Cranberry & Orange Gravy



Ingredients:


1 can Jellied Cranberry
1 Cup Orange Juice
3 tbsp Brown Gravy Powder 
(or 1 Packet mix Brown Gravy)
1/2 Cup Brown Sugar

Directions:

Mix all ingredients together in a saucepan
on med-high heat
Break up any lumps

Whisk thoroughly until smooth

Bring to boil then turn off heat

Serve hot with Turkey, Pork, Chicken or Ham

Pesto Dipping Oil


Ingredients:


1 Cup extra virgin olive oil
1 tbsp parsley
1 tbsp basil
1 tbsp garlic powder
1 tbsp oregano
1 tbsp marjoram
1 tbsp chives
2 tbsp bacon bits

Directions:


Pour into a bottle with lid and shake until combined

Serve with fresh warm bread

Nutrition Facts
Serving Size 43 g
Amount Per Serving
Calories 
313
Calories from Fat 
313
% Daily Value*
Total Fat 
35.0g
54%
Saturated Fat 
5.3g
26%
Trans Fat 
0.0g
Cholesterol 
3mg
1%
Sodium 
74mg
3%
Potassium 
56mg
2%
Total Carbohydrates 
1.8g
1%
Dietary Fiber 
0.6g
2%
Protein 
1.6g
Vitamin A 3%Vitamin C 3%
Calcium 2%Iron 4%
Nutrition Grade D
* Based on a 2000 calorie diet

Nutritional Analysis

Good points