via Champaign Taste: http://champaign-taste.blogspot.com/2007/11/portuguese-kale-soup.html
- kale
- potatoes
- chopped onions
- chopped carrots
- chopped garlic
- olive oil
- butter
- chicken broth or a combination of beef and chicken
- Salt and freshly ground pepper
via Champaign Taste: http://champaign-taste.blogspot.com/2007/11/portuguese-kale-soup.html
- kale
- potatoes
- smoked sausage
- chopped onions
- chopped carrots
- chopped garlic
- cooked kidney beans
I made the following changes: I cooked Foolproof brown rice but drained a 14oz can of diced tomatoes and substituted the tomato juice for part of the liquid. Then I didn’t have a can of kidney beans, so I used a can of refried pinto beans instead; I misread the recipe and only used the one 14 oz can of tomatoes, and used 4 ears of corn. It was a favorite.
- chopped onions
- generous tsp ground cumin
- generous tsp chili pepper
- Tabasco or other hot pepper sauce or 1/4 tsp cayenne
- fresh or frozen cut corn
- salt to taste
- **************
- grated cheddar or monterey jack cheese
- chopped cilantro
- olive oil
- hot water
- bulghur
This creamy purée shows how using fruit in savory soups adds a nice, mellow flavor. Pears, because they are high in fiber, add body, too. If you buy the squash pre-cut, this soup is a good choice when you are entertaining because it is rich enough to be special while it lets you devote more time to other preparations. Chefs use leeks frizzled in a little oil to garnish dishes and add pungent flavor.
Fast Fact: While higher in fat than milk, cream is far lower in sugar and carbs.
Quick Tip: Large leeks tend to be woody, so buy them an inch or less in diameter.
- unsalted butter or canola oil
- chopped peeled butternut squash
- dried thyme
- ground cinnamon
- ground cloves
- vegetable broth
- heavy cream or milk
- canola oil
This creamy purée shows how using fruit in savory soups adds a nice, mellow flavor. Pears, because they are high in fiber, add body, too. If you buy the squash pre-cut, this soup is a good choice when you are entertaining because it is rich enough to be special while it lets you devote more time to other preparations. Chefs use leeks frizzled in a little oil to garnish dishes and add pungent flavor.
Fast Fact: While higher in fat than milk, cream is far lower in sugar and carbs.
Quick Tip: Large leeks tend to be woody, so buy them an inch or less in diameter.
- unsalted butter or canola oil
- chopped peeled butternut squash
- dried thyme
- heavy cream or milk
- canola oil
- * 12 ounces whole-wheat pasta
- * 1/2 cup natural peanut butter
- * 3/4 cup boiling water
- * 4 sliced scallions
- * 4 tablespoons reduced-sodium soy sauce
- * 3 tablespoons rice vinegar
- * 1/2 teaspoon sugar
via Champaign Taste: http://champaign-taste.blogspot.com/2007/11/portuguese-kale-soup.html
- kale
- potatoes
- chopped onions
- chopped carrots
- chopped garlic
- olive oil
- butter
- chicken broth or a combination of beef and chicken
- Salt and freshly ground pepper
“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
“Any leftover bread will work in this recipe, but if you want to take it right over the top, you have to follow my instructions to the very end. It’s the rich chocolate chips, and warm caramel with vanilla bean ice cream on the side that will make you say, “Now that’s what I’m talking about.”"
- large eggs
- milk
- sugar
- chopped pecans
- small marshmallows
- small bittersweet chocolate chips
- ground cinnamon
- freshly grated nutmeg
- pure vanilla extract
- molasses
- salt
- Vanilla bean ice cream