Podcasts about zuppa toscana

In this fun episode, The Canning Diva®, shares her inspiration and motivation to create a pressure canning book dedicated to meals in a jar for home canners. The Canning Diva Presents Meals in a Jar: The Ultimate Guide to Pressure Canning Ready-Made Meals book will be released August 6, 2024.She thanks Carrie Underwood for being an awesome down-to-earth country girl and friend who took the time to write the book's foreword. Listeners will hear more details about each chapter's contents such as Principles of Pressure Canning, Raw Stacking Method, Ingredient Substitutions, a variety of international cuisine chapters, as well a full chapter dedicated to Vegetarian recipes.In addition to sharing these details, Diane will share two recipes from her book you can begin creating and preserving before August. Have a batch or two of Zuppa Toscana on hand after tuning into this delicious episode. And learn how to create authentic Mexican Pork Posole and preserve it in mason jars.Both recipes give you a yummy glimpse into the book, Meals in a Jar. Click the link to learn more about the book, its recipes, its chapters and where to pre-order your copy:https://canningdiva.com/meals-in-a-jar-pressure-canning-book-preorders/Happy Canning! xo Diane, The Canning Diva®Canning University (CU) gives new canners and food preservationists a secure place to learn and grow the art of food preservation with a learn-at-your-own-pace environment. The Canning Diva® will teach individuals, no matter their experience level or location, and give every student the tools, knowledge and understanding of the science and math behind home canning and food preservation. Being learning today at www.canning.universitySupport the showFor more information and delicious canning and dehydrating recipes, visit The Canning Diva® online at www.canningdiva.com. Be sure to follow her on Facebook, Instagram, Pinterest and "X" -- at @CanningDiva to engage with Diane and other like-minded people from across the globe. Happy Canning & Preserving! xoDiane, The Canning Diva

Rob's Zuppa Toscana Soup & Olive Garden BreadsticksSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's recipe is Olive Garden Copycat Zuppa Toscana.Here are the links to some of the items I talked about in this episode: #adSoup PotWooden SpoonLadleThis episode was originally published in January, 2022 as Episode #65.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

Joe makes Zuppa Toscana (the sausage journey continues) and grabs a cup from Olive Garden, the soup that made Zuppa Toscana famous. Who wins the OG Taste Test? Movie date night out to 'Everything Everywhere All at Once' creates a mind-bending Dinner Table Talk. The magic of Crete, a trip to the restaurant supply store, what to call goat meat, and a jazzy serenade await you at The Dinner Table this week. Pull up a chair and follow the wang. Unanswered Questions: Which variety of green did Joe find so unpleasant? What does 'Cretan-style' mean in last week's Goat Tsigarelli recipe? If cow is beef and pig is pork, what do you call goat meat? Random Question of the Week: If you had an intro song that played every time you walked into a room, what would it be? Links/Recipes: Dinner Table Talks Salon: https://www.aislynncampbell.com/shop/p/dttsalon Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday Zuppa Toscana - https://cafedelites.com/zuppa-toscana/ Alterations to the recipe: I didn't use the optional wine (didn't have any; if I had some, I would have), we used a bag of mixed greens from Aislynn's garden, the sausage and bacon was from Turkey Hollow Farm, I created a substitute for the bouillon cube with various spices, but did not add salt anticipating the sodium in the sausage and bacon....that was a good move. Otherwise followed the recipe very closely with low heat to build it with care. --- Send in a voice message: https://anchor.fm/dinnertabletalks/message Support this podcast: https://anchor.fm/dinnertabletalks/support

Do you hate doing laundry as much as I do? Well, this is the episode for you! My guest this week, cookbook author and food blogger Emily Paster, has a laundry system that actually to save tons of time and stress. While Emily is best know for her food blog westoftheloop.com and is author of the beautiful cookbook Instantly Mediterranean, this week she is introducing us to a system that will simplify the chore of doing laundry once and for all.The meal plan that I walk you through in this episode features 5 recipes that I truly love. I've included my kids' favorite, the Olive Garden copycat Zuppa Toscana, and my all-time favorite chicken recipe, Baked Chicken with Basil, Tomato and Red Chilies. Head over to COOKtheSTORY.com/MealPlans to get the meal plan with links to recipes, and the printable grocery list that goes with it. This one is Meal Plan #75.Have a great week!Christine xoLinks from this episode:Emily's cookbook: Instantly MediterraneanEmily's Blog: westoftheloop.comEmily's Instagram: @westoftheloop

Today's recipe is Zuppa Toscana (Olive Garden Copycat!)I mentioned the Recipe of the Day Facebook Group - Here it is!Here are the links to some of the items I talked about in this episode: #adSoup PotWooden SpoonLadleHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

We interview David Benstock. He is the Co-Owner and Executive Chef of IL Ritorno, Greenstock, and St. Pete Meat & Provisions. At the top of the show we have Abby Allen with her new recipe for a slightly healthier version of Zuppa Toscana, and boy is it so delicious!

This is a long one, listeners. It's a fun train ride that goes off the rails occasionally. But so worth it! Nate ZOOMs with comedian and writer, Kyle Ray. They discuss how they met as stand-ins on the movie Master and Commander, working at Olive Garden, the recipe of the day (Zuppa Toscana), and the 1984 cult classic "Night of the Comet"! #TheKyleRay #DinnerAndAMovie #DinnerWithNate #OliveGarden #ZuppaToscana #NightOfTheComet #MasterAndCommander #DisneysTheAlamo #ZombieMovies #AlamoReenactors #Standins #BobStencil #Hospitaliano #80sMovies #SoupRecipes #Soup #Zero260 dinnerwithnatepod@gmail.com instagram @dinnerwithnate --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dinnerwithnate/message Support this podcast: https://anchor.fm/dinnerwithnate/support

Sapere I Sapori un podcast in lingua Italiana promosso dalla Scuola di Cucina dello Chef Walter Potenza nel Rhode Island USA. Bentornati cari ascoltatori su Sapere I Sapori. In questo episodio parleremo della Carabaccia. La carabaccia è un'antica zuppa di cipolle che si mangia accompagnata da fette di pane toscano abbrustolito. E' tipica di tutta la Toscana ma in particolar modo di Firenze. Il nome pare derivare dal termine greco karabos, che vuol dire barca a forma di guscio, forse a ricordare la forma della zuppiera. Nel periodo Rinascimentale viene chiamata col nome carabazada: all'epoca la ricetta prevedeva, oltre alle cipolle, mandorle pestate, aceto, un pizzico di zucchero, cannella, e veniva cotta in un tegame di terracotta al fuoco del camino. Subscribe to News you can eat 24 Video-Cast on YouTube For recipes, visit the chef blog. Share CHEF WALTERS NEWS YOU CAN EAT NEWSLETTER Chefwalter.com for all our related businesses Note: The views and opinions expressed in Flavors and Knowledge are those of the authors and do not necessarily reflect the official policy or position of News you can eat 24. Any content provided by our bloggers or authors is of their opinion and not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything. Any general advice posted on our blog, website, or app is only for informational purposes and not intended to replace any medical or other advice. Bibliografia: Saporetipico.it --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

Deep Dive: Wealth, Generosity, and Zuppa Toscana by Echo Church - Rochester MN

Brandon whipped up some Zuppa Toscana soup and then Seth came over to talk about whether or not Portland deserves an NBA title, if the Blazers are doomed to be a Regular Season Team, LeBron, Markelle Fultz, Jimmy, Durant, Melo, and of course, Brandon's most recent pickup run-in.

Yes, I named this episode after soup I love! It’s a pot of goodness in one podcast. I believe God wants us to re-think what we think as we are exposed to Him.

Day 107. I take a day to be in the Word and a quiet afternoon of meditating and Bible study reminds me why I minister the way I do and why it is important I stand firm to that direction, even if it may cause me to never see my Lost Soulmate again. But life has a way when you strengthen these convictions to try and steer you off course, as I discover during my time studying.

Cheryl Malik is the creator of the 40 Aprons website. She is an amazing recipe developer and food photographer. Today, we are going to talk about healthy clean eating and her new book The Paleo Instant Pot Cookbook.In this episode of the Clean Eating for Women podcast, we talk about:   Cheryl’s health journey Healthy clean eating The Instant Pot Cookbook   Some highlights of this episode on how to make veggies taste delicious: 40 Aprons is actually the fourth name of Cheryl's blog. She finally decided on this name, because she didn't want a blog that wasn't tied down to a specific type of eating. Plus, whenever her friends traveled they would bring her a new apron, and she had at least 40. [02:01] Cheryl tells her story of how being vegan stopped working for her. Cheryl and her husband were thinking about having children, and she got a blood test and found out that she had hypothyroidism. She also noticed that healthy fat might be a solution and started eating coconut oil. She finally discovered she was missing nutrients from not eating animal products. She switched to non vegetarian clean eating and started getting healthy right away. [15:26] Carrie shares how when she was vegan, and she was eating a lot of soy she eventually developed Hashimoto's and had to have her thyroid removed. She also talks about the Weston A. Price foundation and the importance of eating a more rounded diet. [23:41] Transitioning from vegan to Paleo. Cheryl had no problem eating meat again. Even when she was vegan she craved steak. The hardest part for her was the ethics. She decided that eating meat wasn't the hard part it was the factory farming that she wanted to avoid. She spends her money at very deliberate places. [25:31] Cheryl explains how she got involved with The Whole30 diet. Some friends of hers tried it, and they lost weight and felt amazing and we're even sleeping better. Cheryl and her husband also tried it and they ended up feeling a lot better. It also made her TMJ go away and she lost all of her baby weight. [29:49] Then they transitioned into a Paleo diet and it was very doable. After time, they transitioned into more of a primal diet. They had already spent a lot of time healing the gut and eating nutritious food, so now they just eat what works for them. [34:36] The Instant Pot changed Cheryl's life forever. Her first recipes were horrible, but then she decided to start thinking like a pressure cooker. When you're on the Paleo diet or the whole30 diet, you spend so much time in the kitchen that having something like an Instant Pot makes things a lot easier. [38:09]   All of the recipes in her book are whole30 compliant. She also tries to optimize the Instant Pot cooking to cut down on the time spent in the kitchen. Everyone should have an Instant Pot. One of her favorite recipes is Zuppa Toscana - an Instant Pot take on her super popular Whole30 Zuppa Toscana recipe. [39:59]   Links mentioned in this episode: 40 Aprons 40 Aprons on Facebook 40 Aprons on Instagram 40 Aprons on Pinterest The Paleo Instant Pot Cookbook Cheryl@40Aprons.com Podcast #16: Traditional Diets & Health with Hilda Labrada Gore Weston A. Price Foundation Whole30 Zuppa Toscana (Paleo, Dairy Free, Gluten Free) Join the Clean Eating for Women Community! Clean Eating for Women episode index Clean Eating Challenge Clean Eating for Women Podcast private Facebook Group (great for asking questions and connecting with me personally) Don’t miss new blog posts! Join my weekly newsletter list to get all the latest news and recipe links delivered directly to your inbox.

RadioGrinch комментирует реакцию слушателей на прошлый выпуск, выбирает название для рубрики о еде и рассуждает о пользе эволюции милиции. Отсебятина Информюро: — Приятные летние цифры. — Комментарии к прошлому выпуску. — О службах экстренной медицинской помощи. — Болезненные воспоминания. — Конкурс на название кулинарной рубрики. — Посещение иной реальности. Инфоповод: — Эволюция в МВД. — Несколько положительных примеров. — Индейская хитрость. Присылайте ваши положительные истории! Книжный червь: — Русская кухня в изгнании. — Колобок и другие. Nota Bene: — Знаменитый юморист George Carlin. — Полезно слушать для изучающих язык. Сетевые находки: — Сайт для оголодавших. — Тест на вашу политическую ориентацию. — Видео рецепт любимого супа Zuppa Toscana. Продолжайте присылать мне свои рецепты! I speak Greenglish: — To know something inside out.