He suggests refrigerating cooked sauce for at least a few days to help round cranberries’ tart edges and to allow them to meld with the other seasonings. The result ends up more “like rolling hills rather than spiky mountains of flavor,” he said. Letting the sauce come to room temperature before serving heightens its complexity.
For lovers of stuffing and dressing, Thanksgiving may be the apex of the year, though they are welcome on the table anytime. We'll explain the difference between the two, with tips and recipes for how best to prepare them whether you're basing yours on bread, which is the traditional choice, or...
Any bread, from soft white sandwich loaves to chewy bagels to crusty sourdough rye breads, can be turned into a stuffing or dressing.
I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting Charring the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color It gets a good squeeze of lemon juice, a drizzle of olive oil and...
Yield: About 6 cups
2 pounds small firm eggplants
5 tablespoons olive oil
2 cups sliced white or yellow onion
Salt and pepper
6 garlic cloves, minced
6 cups chicken broth or mild vegetable broth
3 to 4 tablespoons lemon juice
½ teaspoon lemon zest
1 tablespoon za’atar, available in Middle Eastern groceries
Dietitian Names Top Five Holiday Foods Bipolar Magazine Newswise, December 7, 2009 — ‘Tis the giving season so treat yourself to holiday goodies that are good for you. “Some of the tastiest treats of the season pack a powerful nutritional wallop,” said Jennifer McDaniel, a registered dietitian...
Cinnamon: About a half a teaspoon of cinnamon a day lowers the blood-sugar levels in patients who have type 2 diabetes and reduces bad cholesterol, some studies show. Cinnamon also may help stop the growth of bacteria. Add this spice to your morning coffee, hot chocolate, hot breakfast cereal or apple cider. Shake some in pancakes, muffins or waffle batter. And sprinkle a dash of cinnamon on yogurt or winter comfort foods, such as stew or chili.
Vegetable broth is beyond soups, and you'll have fun adding it to new recipes like pasta, casseroles, grains, gravy, and even salad dressing! | Vegetable Broth | Vegetable Broth Recipes | How To Use Vegetable Broth |
Vegan Corn Chowder is an easy soup recipe made with fresh or frozen corn, potatoes and light coconut milk, then blended to create a rich and creamy texture!
Vegan corn chowder ingredients
Fresh corn: Use 3-4 ears of corn and go for yellow corn if possible to get the golden color. If fresh corn is no longer in season, you can use frozen corn. There’s no need to thaw beforehand.
Potatoes: Instead of using flour, I use Yukon potatoes to thicken the soup. They give the corn chowder a creamy and thick consistency while keeping the recipe gluten-free. Use any buttery type of potatoes.
Onions, celery, carrots and garlic: These create the mirepoix for the recipe, essentially the aromatics that flavor the soup.
Light coconut milk: Instead of using heavy cream or half and half, the light coconut milk has less fat, less calories and keeps the recipe vegan, which is great for anyone with lactose intolerance.
Vegetable broth: Creates a more flavorful base for the vegan corn chowder without adding too many calories.
Paprika: Gives it a smoky flavor without using bacon.
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