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

March 18, 2014

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

    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


      RECIPE: Guacamole





      CREDIT: ©2017  KDArtStudio


      Ingredients:


      • 1 Ripe Avocado
      • Juice of 1 lime
      • 1 Tbsp Low Sodium Soy Sauce
      • 1 Tbsp Oyster Sauce
      • 1 Cup Low Fat Sour Cream


      Directions:

      1. Blend all ingredients together with a hand held blender or magic bullet
      2. Serve with tortilla chips




      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: Quick Hollandaise Sauce




      Credit: KDArtStudio ©2018



      Ingredients:


      • 4 Egg Yolks
      • 1 Tbsp Lemon Juice
      • 2 Tbsp Milk
      • 1 Stick Butter

      Directions:


      1. In a stainless steel bowl, beat egg yolks and lemon juice together
      2. Melt butter in saucepan,
      3. add milk, whisk until combined
      4. Remove saucepan from stove
      5. Slowly mix in egg yolk mixture a little at a time until all combined
      6. Return to saucepan and heat on med heat until sauce starts to heat
      7. Do not let it boil
      8. Remove from heat and whisk until sauce thickens
      9. Serve over eggs benedict

      Store any remaining Sauce in Sealed Jar in Fridge for 1 Week



      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
      ©2014-2018 KDArtStudio

      RECIPE: Original Alfredo Sauce



      CREDIT: KDArtStudio ©2018



      Ingredients:


        • 8 oz Cream Cheese softened at room temp
        • 1 Stick butter
        • 3 egg yolks
        • 1/2 cup grated parmesan Cheese
        • 1/4 cup milk
        • 1/3 cup lemon juice
        • salt & pepper to taste
        • Parsley flakes

         

         

        Directions:



        1. Melt butter in saucepan med-high heat
        2. Add milk, cream cheese, mix until combined
        3. Remove 1/2 cup of mixture and add 1 egg yolk at a time, tempering the egg return egg mixture to sauce, stir until combined
        4. Add cheese, stir until combined
        5. Turn heat to Low, Simmer until cheese is melted, Sauce will start to thicken
        6. Add lemon juice and mix through
        7. Add salt and pepper to taste
        8. Serve over hot cooked noodles or pasta
        9. Garnish with parsley flakes


        OPTION: 
        Use fresh cream and 2 tbsp plain flour instead of cream cheese


        Optional:
        Omit lemon juice for a more plain sauce


        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 2015-18 KDArtStudio


        Nutrition Facts
        Serving Size 161 g
        Amount Per Serving
        Calories
        543
        Calories from Fat
        473
        % Daily Value*
        Total Fat
        52.5g
        81%
        Saturated Fat
        32.5g
        163%
        Trans Fat
        0.0g
        Cholesterol
        302mg
        101%
        Sodium
        608mg
        25%
        Potassium
        122mg
        3%
        Total Carbohydrates
        4.2g
        1%
        Sugars
        1.3g
        Protein
        16.2g
        Vitamin A 37%Vitamin C 16%
        Calcium 34%Iron 6%
        Nutrition Grade C
        * Based on a 2000 calorie diet

        Nutritional Analysis

        Good points
        Bad points