Very versatile
- sliced mushrooms
- ham cut into small pieces
- -1 cup grated cheddar cheese
- other vegetables
- butter
- beaten eggs
- salt
- pepper to taste
- chopped red cabbage
- rice vinegar
- Tbl soy sauce
- large bullion cube
- small bunch udon noodles
- water
- sausage or ham
- soft bread crumbs
- milk
- salt
- pepper
- well beaten eggs
Straight from the soup can.
- fresh peas or string beans
- beef bouillon cubes
- water
“Barley has been cultivated since the Stone Age and has been fermented to make beer since not long after that. Like other cereal grains — wheat, millet, oats, corn and rye — barley is a great source of fiber and carbohydrates, and can also be used to make cereal, bread and soup. Folk medicine uses barley in barley water, made by simply soaking barley in water, which is reputed to be a great tonic during convalescence. “Pearl” barley is the name of the grain when it’s been polished, after the husk and bran have been removed. It’s the form most commonly used in soups. Grains like barley keep well. Their bulk and comparative cheapness make them a useful staple,
especially at this soup-worthy time of the year, so be sure to keep some in your cupboard."
- medium pearl barley
- vegetable stock
- vegetable oil
- chopped onion
- chopped carrots
- chopped celery
- thinly sliced mushrooms
- salt to taste
- parsley
“As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.”
- large baking potatoes
- broccoli
- salt
- olive oil
- rice milk or soy milk
- grated Parmesan cheese
This is from the Joy of Cooking article from the NYTimes magazine.
- For the cake:
- Cooking oil spray for greasing pans
- sifted flour
- baking soda
- ground cinnamon
- ground nutmeg
- ground cloves
- salt
- condensed tomato soup
- chopped walnuts or pecans
- raisin
- For the frosting:
- vanilla
“This garlicky salad is a nice way to eat spinach and a great way to get a nutritional boost. Use the best extra-virgin olive oil you can afford. Serve it with lentil soup for a simple, delicious supper.”
- plain nonfat yogurt
- extra-virgin olive oil
- dried thyme
- Salt and black pepper to taste
“This simple fish dish is quite elegant with its subtle flavor of rosemary. Don’t worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Pair this entrée with steamed asparagus and a large green salad with tomatoes.”
- Salt and black pepper to taste
- extra-virgin olive oil
“For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It’s best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.”
- reserved turkey giblets reserved turkey neck
- Vegetable oil spray
- low-sodium chicken broth
- dry white wine
- fresh thyme
- all-purpose flour
- Table salt and ground black pepper