CHEEZ IT CHICKEN RECIPE RECIPES

Name: Carrot-Parsnip Soup With Parsnip Chips
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil, divided; 2 1/2 cups chopped yellow onion; 3 cups coarsely chopped parsnip (about 1 pound); 3 cups water; 2 1/2 cups coarsely chopped carrot (about 1 pound); 2 (14-ounce) cans fat-free, less-sodium vegetable broth; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup parsnip, cut into 1/8 inch slices; 1 tablespoon chopped fresh chives

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS RECIPE - NYT COOKING

Carrot-Parsnip Soup With Parsnip Chips Recipe - NYT Cooking image

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.

Provided by Tara Parker-Pope

Total Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives

Steps:

Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Nutrition Facts : @context http//schema.org, Calories 169, UnsaturatedFatContent 4 grams, CarbohydrateContent 31 grams, FatContent 5 grams, FiberContent 8 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 694 milligrams, SugarContent 12 grams

15 EASY TO MAKE PRISON RECIPES - GRAPHIC RECIPES

15 Easy to Make Prison Recipes - Graphic Recipes image

Rice bowl prison recipe can be the best way to get your share of yumminess! I wasn’t familiar with the beautiful potential of summer sausages. When I used them on the rice bowl, I was genuinely amazed by the ultimate unique flavor sausage flavor delivers to the bowl. The result is a beautiful and delicious taste after you pour all ingredients.

Provided by AbigailBradley

Categories main

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 14

Ingredients

1/2 diced • Onion
1/2 diced • Bell pepper
8 Oz diced • Beef summer sausage
• Gochujang or Sriracha Hot Sauce
2 teaspoons • Minced garlic
1 pack Goya Sazon Con Culantro y Achiote
1-2 tbsp • Lime Juice
2 cups • Cooked rice
• Sweet Asian Chili Sauce
1 ear • Sweet corn, taken off the cob
¼ cup • Green olives
¼ cup, diced • Spicy dill pickles
1/2 cup • Monterey jack cheese
1/2 cup shredded or small dice.

Steps:

Use microwave and fry the onions for 3-5 minutes on high flame and summer sausage– stir it halfway.
Microwave the pre-cooked rice separately, as per the directions given on the packaging. Add the garlic salt and goya seasoning.
Take seasoned rice, stir onions with sausages with it.
Add up some olives, corn, pickles, peppers, and cheese. Stream some sweet chili sauce to balance out the taste.

Nutrition Facts : Calories 823 kcal, CarbohydrateContent 71 g, ProteinContent 36 g, FatContent 44 g, SaturatedFatContent 23 g, CholesterolContent 105 mg, SodiumContent 2029 mg, FiberContent 2 g, SugarContent 1 g, UnsaturatedFatContent 17 g, ServingSize 1 serving

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