Creamy Chicken Mushroom Soup

Hello today i bring to blog a easy recipe and days like today , we call comfort food. It is lovely try add some seeds and homemade croutons with garlic butter.I hope you like it!

Ingredients:

1⁄2 lb mushroom, chopped
1⁄4 cup onion, chopped
1⁄4 cup celery, chopped
1⁄4 cup carrot, chopped
1⁄4 cup butter
1⁄2 cup all-purpose flour
5 1⁄2 cups chicken broth
1 teaspoon pepper
1⁄2 teaspoon white pepper
1⁄2 teaspoon hot pepper sauce
3 cups half-and-half
2 1⁄2 cups cubed cooked chicken
1 1⁄2 teaspoons lemon juice
1⁄2 teaspoon salt

In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
Stir in flour until blended. Add broth and seasonings, mix well.
Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
Stir in cream, chicken,lemon juice and salt. Heat 5 more minutes on low heat.

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Flaked Cod with Chickpea Puree and Roasted Almonds

Hello everyone, my absence here and noticed, but already I’m back full steam. For today I bring you a delicious recipe I found in teleculinaria site and love.
Let’s repeat for sure =) I hope you enjoy it and soon more recipes, summer is over and I have enjoyed a lot. Thanks for the visit!

Ingredients:

6 folded cod soaked
600 g of cooked chickpeas
300 g of baby sprouts
150 g of onions
4 cloves garlic
1 liter of milk
3 dl olive oil + 1 olive oil
50g flaked almonds and toasted
Parsley at your taste
Salt and pepper at your taste

Remove the bones and skin, make the cod to pieces and place them in a tray.
Season with 1 dl of olive oil, 2 cloves of minced garlic and a little pepper and bake in preheated oven at 160 ° C until chipped well.Peel the onions and 1 clove of garlic, chop them, pour them into a pan, add the remaining 2 dl of olive oil, let it boil and let it cook a little.Add the beans and milk, wrap, remove from heat, reduce the chickpeas into a mash with the food processor and season with salt and pepper.Arrange the greens(baby sprouts), cook them in salted water, then drain them well and jumped them in a pan with the thread of olive oil and the rest finely chopped garlic.Pour the chickpeas purée in plate and over the sprouts and flaked cod and serve with toasted almonds rolled.
Sprinkle with chopped parsley to taste (I did not used).

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Pineapple Coconut Ice Cream (Dairy-Free / No Machine)

Hello, today i bring to blog another recipe to participate in challenge in group facebook called Dia Um…Na Cozinha and theme it was icecream and i did my favourite taste is coconut and pineapple =) simple , easy to do it and kids gonna love it !

Ingedients:
1 can (13.5 oz) full fat coconut milk
1 cups sugar(i dont use any)
2 cans (13.5 oz each) full fat coconut milk
2 tsp vanilla extract (optional)
2 tbsp. pineapple juice
1 cup coconut flakes, sweetened or unsweetened, plus ¼ cup for garnish, if desired
¾ cup finely chopped fresh pineapple (or canned crushed pineapple)

Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
Empty the contents of other 1 cans of coconut milk into a saucepan.
Add the sugar(i dont use it) and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you’ll notice that the milk will start to turn a golden color – that’s ok and is exactly what’s supposed to happen.) Remove from heat and let cool completely.
Open the 2 cans of chilled coconut milk.
The cream should have risen to the top.
Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it’s light and fluffy, 3-4 minutes.
Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
Add the coconut flakes,pineapple juice,finely chopped fresh pineapple and mix slowly all.
Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.

 

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