Article contributed by Ligia Lugo of The Daring Kitchen.
Winter season is all about making a one-pot dish, filling soups, casseroles, or any other item that doesn’t require us to stay out of bed for long!
So, keeping up with the winter cooking tradition, here we are sharing with you a fabulous, easy to prepare, and quite addictive soup recipe that is extremely bright and colorful too. Adding plenty of colorful ingredients to this dish not only makes it even more pleasing to the eyes (particularly when it is all white that you can see for miles altogether), but it shoots its nutritional value by leaps and bounds as well. So, it’s pretty much a win-win situation for all. Check out ufabet This soup has a great mix of proteins, carbs, and plenty of vegetables, which is suitable for people of all age groups. It is so filling that you won’t even require another dish to accompany it and kids would be most happy having it as they get to enjoy their beloved pasta in it too!
To prepare this soup in the most convenient way, we recommend you to use a crockpot. This way, the soup will turn out more flavorful as it will cook slowly in its ingredients and you don’t even have to worry about checking it repeatedly. To find the best crockpot to meet your requirements, you may check out reviews on Thedaringkitchen.com , which we have curated for you all. Here you can look for the most efficient, feasible, and trendy crockpots to meet your daily cooking needs.
With everything in place, including the cooking appliance, you must be all set to gather the ingredients and prepare this amazing soup for everyone to enjoy! Print
2 tablespoons extra virgin olive oil 1 small onion, peeled and chopped 2 large cloves garlic, peeled and chopped 1 teaspoon fresh oregano 2 sprigs of rosemary Salt, to taste Black pepper powder, to taste 1 cup Swiss chard, roughly sliced ½ cup celery, chopped ½ cup pancetta, diced 1 cup carrot, peeled and cubed 3 cups homemade vegetable broth 1 cup red ripe tomatoes, chopped ½ cup tomato paste ¼ cup macaroni pasta ½ cup kidney or cannellini beans, drained and rinsed
- Heat olive oil in the crock pot and sauté onion and garlic in it for a minute. 2. Add pancetta to it and cook it for another 2 minutes. 3. Stir in tomatoes and cook until it is soft. Now, add tomato paste, carrots, celery, and cook it a little more until the vegetables are slightly soft. 4. Add the beans, oregano, rosemary, Swiss chard, pepper, salt, and broth to the pot. Let the soup come to a boil. 5. Now, add the pasta and cook soup until the pasta is cooked to the desired degree of doneness. 6. Adjust the seasoning, remove rosemary sprig, cover, and simmer for another 2 minutes. 7. Serve the hot soup and enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
2 tablespoons extra virgin olive oil 1 small onion, peeled and chopped 2 large cloves garlic, peeled and chopped 1 teaspoon fresh oregano 2 sprigs of rosemary Salt, to taste Black pepper powder, to taste 1 cup Swiss chard, roughly sliced ½ cup celery, chopped ½ cup pancetta, diced 1 cup carrot, peeled and cubed 3 cups homemade vegetable broth 1 cup red ripe tomatoes, chopped ½ cup tomato paste ¼ cup macaroni pasta ½ cup kidney or cannellini beans, drained and rinsed
- Heat olive oil in the crock pot and sauté onion and garlic in it for a minute. 2. Add pancetta to it and cook it for another 2 minutes. 3. Stir in tomatoes and cook until it is soft. Now, add tomato paste, carrots, celery, and cook it a little more until the vegetables are slightly soft. 4. Add the beans, oregano, rosemary, Swiss chard, pepper, salt, and broth to the pot. Let the soup come to a boil. 5. Now, add the pasta and cook soup until the pasta is cooked to the desired degree of doneness. 6. Adjust the seasoning, remove rosemary sprig, cover, and simmer for another 2 minutes. 7. Serve the hot soup and enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/winter-minestrone/
Egg cubes masala curry recipe. Whipped eggs are steamed and cut into cubes. The cubes are then stir-fried in a spicy masala. Recipe with step by step pictures.
Here is a very different recipe for egg masala made with egg cubes. The egg cubes are first steamed and then cut into bite sized cubes. The cubes are then stir-fried in a spicy onion-tomato masala. It is a perfect side dish that goes well for lunch along with rice or as a side for chapati. Here is how to do Egg Cubes Masala Recipe.
Here are other Egg recipes from the site.
Making the egg cubes I have used 5 eggs for making this recipe today. Break the eggs into a wide bowl and add quarter teaspoon of salt. Mix well with a fork to combine the yolks and the egg whites.
Steam the eggs for 5-6 minutes in a steamer. After the said time, remove from heat and set aside to cool a bit. Note: Do not fill the pan to the brim as the eggs will expand while steaming. Keep that in mind.
Run a knife through the sides of the bowl and gently use the knife to release the eggs from the bottom of the bowl. Invert to a plate and cut the steamed egg into small bite sized cubes.
Some of the egg mixture will be sticking to the bowl. Around a good tablespoon or so. Scrape it and use it along with the cubes or you can feed it to your pet. Do not waste it.
Making the egg cubes masala Heat oil in a frying pan. Add in the mustard seeds, fennel seeds, finely chopped curry leaves, chopped green chillies and chopped garlic. Let the mustard seeds crackle. Fry for a few seconds.
Add in the chopped onions. Sauté for 3-4 minutes till the onions are soft and starting to brown.
Add in the tomatoes and the salt. Sauté the tomatoes on a medium flame till the tomatoes are mushy and juiced down. Cover the pan with a lid and cook the tomatoes so it cooks fast. Add in the turmeric powder and red chilli powder. Sauté for a couple of minutes. If the mixture looks very dry, Add in couple of tablespoons of water.
Add in the egg cubes and gently mix well to combine. Be gentle so the egg cubes do not break. Let the cubes warm up and absorb the masala. Add in the finely chopped coriander leaves.
Easy and delicious Egg cubes masala is ready. Serve hot!
For Making Egg Cubes
5 eggs 1/4 teaspoon salt
For Egg Cubes Masala
2 tablespoon vegetable oil 1/4 teaspoon mustard seeds 1/4 teaspoon fennel seeds 2 sprigs curry leaves, finely chopped 1 green chilli, finely chopped 1 tablespoon garlic, finely chopped 1/2 cup onions, finely chopped 2 tomatoes, finely chopped 1/2 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 2 tablespoon water 3 sprigs coriander leaves
Break the eggs into a wide bowl and add quarter teaspoon of salt. Mix well with a fork to combine the yolks and the egg whites. Steam the eggs for 5-6 minutes in a steamer. After the said time, remove from heat and set aside to cool a bit. Run a knife through the sides of the bowl and gently use the knife to release the eggs from the bottom of the bowl. Invert to a plate and cut the steamed egg into small bite sized cubes. Set aside.
Heat oil in a frying pan. Add in the mustard seeds, fennel seeds, finely chopped curry leaves, chopped green chillies and chopped garlic. Let the mustard seeds crackle. Fry for a few seconds. Add in the chopped onions. Sauté for 3-4 minutes till the onions are soft and starting to brown.
Add in the tomatoes and the salt. Sauté the tomatoes on a medium flame till the tomatoes are mushy and juiced down. Cover the pan with a lid and cook the tomatoes so it cooks fast. Add in the turmeric powder and red chilli powder. Sauté for a couple of minutes. Add in a little water if the mixture is very dry.
Add in the egg cubes and gently mix well to combine. Be gentle so the egg cubes do not break. Let the cubes warm up and absorb the masala. Add in the finely chopped coriander leaves. Easy and delicious Egg cubes masala is ready. Serve hot!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
