Turns out there is a month for everything now. You may be aware of the more advertised ones…African-American History Month, Women’s History Month & Breast Cancer Awareness Month but did you know that January is National Soup Month? Before last week, neither did I. In honor of this we will try to post some of our favorite soup recipes, along with other recipes, throughout this month.

1/3 cup Olive Oil
2 medium Onions Diced
3 Cloves Garlic
1 15 oz Can Tomatoes with juices
10 Cups Chicken Broth
Tortilla Chips
Cilantro Chopped
2 Limes
Grated Cheese
* Optional Add Shredded Chicken (see below)

Heat oil in cooker, and then add onions and garlic cloves. Sauté them until they become aromatic. Remove from cooker and puree with tomatoes in blender or food processor until smooth. (or add tomatoes and use the L’EQUIP stick blender) Return to cooker and add broth. Heat to boiling. Bring up to high pressure, reduce heat and cook 10 minutes. Release pressure and remove the lid. Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour hot soup on top. Serve with lime wedges, if desired.

*If adding chicken, add two uncooked chicken breast to the soup when you add the broth. Cook as normal. Remove the chicken breast while it is hot and shred in the Bosch mixer using the wire whisk. Return the shredded chicken immediately to the soup.

Click below if you want to watch a video of Lacey making the soup.

- James

We are making some changes to this blog. This blog was created by L’EQUIP and Chandani had been posting when she was able to. However, we decided to make some changes to this blog. We will be including some more of our employees in the blog and they’ll be able to post some of their favorite recipes. Eventually we’ll have them introduce themselves so you can get to know them better. Also, a lot of the recipes we will be highlighting will come from our Sensible Cooking cookbook that can be purchased here. We would also love to hear feedback from all of you on whether you tried these recipes or not, and if so, how it turned out, whether you liked it or if you would make it again.

If you have any requests for recipes that you’d like us to post about please feel free to contact us.

- James

Pesto

BY BETTY WATSON

Sometimes not complicating is the best way to enjoy things. And this recipe is the proof. With freshest of the ingredients brought together without hassle you have the most amazing flavorful pesto sauce.

I had this questing always lurking on back of my head “How to make a pesto?”. I knew it was simple but the amount of ingredients always put my recipe on the edge, until I found this pesto sauce recipe. Give it a try and you will fall in love with its simplicity and creamy pesto sauce.

Ingredients:

• Bulk of Parmesan Cheese to make 1/2 Cup grated cheese
• 1/2 cup fresh Parsley
• ¼ cup fresh Basil  (or 1 Tbsp dried basil)
• ½ teaspoon Nutmeg
• 2 cloves Garlic
• 1/2 to 1 cup Olive oil

I am back from vacation, well not exactly vacation. It is bit confusing. Let me explain. It was supposed to be vacation but turned out to be one from hell. First the flight that was supposed to land around 11:00 pm landed around 2:00 am, then another 2 hours in plane due to bad weather. Finally made it out of plane guess what, everything coming into the airport was blocked. That wasn’t the worst part of all. There wasn’t a single hotel with rooms available. Wait for it here comes the best part, rented car from Budget Car Rental and while I was napping my friend decided that wasn’t the right car and got it exchanged along with my stuff in it. Then comes calling to Budget, they were closed for weekend and on week days they were not interested in picking up the phone or even calling me back. Alas a phone call from budget just before my flight back to SLC to inform me that we returned the empty car even though my friend saw the GPS in the car and thought it belonged to the rental when returning the car. Lesson learned never renting car from budget ever again.

With all this hassle on vacation all I wanted was to relax when I came home. So I challenged myself to make a bread. Followed the recipe to exact and something wonderful happened. My house was smelling of fresh bread and that made me so happy. The bread was dense, soft and amazing.

Here is the recipe:

Ingredients:

• 2 ¾ cups hot water (130 ° F.)
• ¾ Tbsp salt
• ¼ cup oil
• ¼ cup honey
• 1 ½ Tbsp Dough Enhancer
• 1 ½ Tbsp SAF Instant Yeast*
• 6-7 cups freshly ground whole wheat flour

• Mill about 6 cups of wheat in the Nutrimill on the medium setting.
• Add water, honey, oil, Dough Enhancer, salt and four cups of whole wheat flour to the Bosch Compact mixing bowl. Knead on speed 2.
• Add the yeast, and the remaining flour, until the dough begins to pull away from the bowl (the amount of flour used will depend on the moisture content of the wheat and other factors). Knead until the gluten is properly developed (12 – 18 minutes, depending on the protein content of wheat).
• Oil hands; remove dough from mixer, shape into loaves, and place in well-greased pans (use hand shortening). Let rise until double in size.
• Bake at 350 ° F. for 35 – 45 minutes. Remove from pans immediately and let cool on wire rack. Makes two, 24 oz. loaves.

Orange Sherbet

First of all I would like to thank you all for your best wishes for Hope. She is doing much better and she is back to her normal self now.

Finally after long long wait, we could see some sunshine instead of rain here. What better way to celebrate that, than simple recipe that can be made without much hassle and satisfies your sweet-tooth too.

Recipe by Freida Nusz

Method:

• 3 Egg
• 1 cup very hot water
• 1 Tbsp gelatin
• ½ cup honey
• ¼ cup oil
• 1 large can frozen orange juice

Method:

• Separate the egg whites and the yolk.
• Process egg yolk, gelatin and hot water in a blender and blend well.
• Then add honey, oil and orange juice and blend.
• While the blender in melting the gelatin in hot water, beat the three egg whites very stiff.
• Pour finished blender mixture over the egg whites and fold in by hand. Freeze. Enjoy!

Rice Pudding

• 1/2 Gallon Whole Milk
• 1 Tablespoon Unsalted Butter
• 1 Cup Sugar
• 1 Cup Pudding Rice
• 3 eggs, lightly beaten
• 1/4 Whipping Cream
• 1/4 Teaspoon Salt
• 2 Teaspoons Vanilla Extract
• Cinnamon powder for garnish
• Nuts and pomegranate seed for garnish

Method:

• In a thick pan melt the butter and fry the rice for 5 minutes then combine milk and sugar. Cover and let it simmer for 1 hour, stirring frequently. Remove from the heat and let it cool.
• In another pan combine eggs, cream, salt and vanilla.
• Pour the egg mixture to the rice mixture. Simmer on low heat stirring frequently, for couple of minutes.
• Pour into a dish and cover with plastic or foil wrap leave small opening to let steam escape. Let it cool in refrigerate for over night or at-least for few hours before serving.
• Garnish with some nuts and pomegranate seeds and sprinkle cinnamon powder. ENJOY!!

Chocolate Mousse

HAPPY MOTHER’S DAY

• 2 3 – ounce bars Swiss/Belgian or other fine chocolate
• ⅓ cup milk, warmed
• 2 egg whites, room temperature
• 1 cup whipping cream
• ⅛ – ¼ tsp fresh lemon juice
• Cranberries or Strawberries (garnish)

Method:

Beef Stir Fry

Recently Bosch Food Processor was awarded Best Food Processor Brand – Reader’s Choice Award by About.com. So to share that excitement, today I have a recipe using the food processor that can be made in minutes. Enjoy!!!! 

Best Food Processors Voting Results:

Ingredients:

• 2 Tbsp oil
• 1 pound lean ground round steak (hamburger may be used)
• 1/3 cup chopped water chestnuts
• ¼ cup chopped green onions
• 1 clove garlic, finely minced
• ¼ cup candied ginger, finely chopped
• ¼ cup beef broth
• 2 Tbsp soy sauce
• Optional Garnish Thai Chili (Only if you are brave enough)

Method:

Vanilla Ice-Cream

I would like to dedicate today’s post to Monet from anecdotes and apple cores. As we all know she is been going through tough times. So, I want to let Monet know that our thoughts and prayers are always with her. She has always inspired me with her recipes and stories. Even the tragedies in life she has shared it with beautiful and inspiring stories, only to make us believe in ourself and value our loved ones around us even more.

Ingredients:

• 1 cup milk
• 1 ½ cups whipping cream
• 3 eggs
• ¾ cup sugar
• 1 tsp vanilla
• 2 – 3 drops lemon extract

Method:

French Onion Soup

Spring is knocking on the door. It is time to get our gardening tools out, dust our bbq grill and start to seriously work on that new year’s resolution of shedding some extra pound before getting our sexy, summery outfits out. If you are anything like me, then you will wait till last moment and then panic attack. I always keep saying next year I will work out before summer and be in best shape for summer. Doest it happen? You know the answer, it start with just one bite of cake and just one spoon full of something and never stops.

Lets put that aside. Talk about French Onion Soup. The word french, makes the plain old onion soup sound like sexy dress and more desirable. I am not huge onion fan when it comes to soup. But as spring is here and temperature is getting warmer, oh ok I know you are wondering where am I going with this. Well mom once told me that onion has a property of maintaining your body temperature. So with temperature going slightly high but still cold I thought this will be great recipe to start with. The recipe is from Bosch Compact recipe book.

Ingredients:

• 2 Tbsp butter
• 2 large yellow onions, thinly sliced
• 4 beef bouillon cubes, dissolved in 3 cups water
• 1 Tbsp soy sauce
• ½ Tbsp Worcestershire sauce
• ½ cup dry white wine (optional)
• 4 slice French bread ¾ inch thick
• ¾ cup grated Swiss cheese

Method:

• Slice onions in Bosch Slicer/Shredder with slicing disc.
• Cook butter and onions in saucepan on low heat until onions are tender.
• Add the rest of the ingredients, except bread and cheese, and simmer for 10 t0 15 minutes.
• Toast bread under broiler, sprinkle with cheese, heat bread in microwave until cheese melts, or put under broiler.
• Float bread in each bowl just before serving.