- margarine or butter
- chicken broth
- chopped cooked chicken or turkey
- sliced carrots
- quick-cooking barley
- chopped red or green sweet pepper
- sliced leeks or chopped onion
- dry lentils
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
- apple cider vinegar
- brown sugar
- vegetable oil
- corn starch
- worcestershire sauce
Miso soup is the Japanese version of chicken soup – a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It’s healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin. The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat.
- large onion
- carrots
- coarsely chopped cabbage
- water
- Scallions
- fresh ginger root
- canola oil
- plain yogurt
- garlic
- chopped fresh oregano
- fresh ground pepper
- boneless skinless chicken breast halves
- feta cheese
I made lousy meringue for about 10 years before I discovered it needed cream of tartar!
- cream of tartar
It was like pulling teeth to get this recipe from Mildred. “I don’t know — a pinch of this, a few handsful of that.” In the end, it’s definitely worth it!
- cornstarch
- lemon rind
- pie crust
This recipe makes four 9" crusts and freezes well unbaked.
- vinegar
- extra-virgin olive oil
- chunk Feta cheese
- stuffed grape leaves
- Kosher salt
- Freshly ground black pepper
- kosher salt
- freshly ground black pepper
- clam juice
- all-purpose flour