Garlic and Kale Soup Recipe. Nutritional information Serves 6 This brothy soup provides heart-healthful nutrition on many levels: kale and garlic are good for the cardiovascular system; wheat berries are high in fiber; and shiitake mushrooms contain eritadenine, an amino acid that speeds up processing of cholesterol in the liver.
Once the wheat berries have been presoaked, the soup can be ready in under an hour. ½ cup wheat berries 2 Tbs. olive oil 3.5 oz. shiitake mushrooms, stemmed and thinly sliced (1 cup) 10 cloves garlic, peeled and thinly sliced ¼ cup brown rice vinegar 4 cups low-sodium vegetable broth 1 bunch kale (10 oz.), stemmed and coarsely chopped 1. 2. 3.
February 2010 p.36. Emily’s Butternut Squash and Black Bean Chili in Pumpkin Bowls. Good evening :) Today was a whirlwind, but a productive whirlwind.
I think this gorgeous weather is helping me get my groove back…! It felt like Summer out there today! My running jacket and gloves were left behind for a tank top and shorts. Sa-weet. The run: Distance: 4 milesTime: 33:29Avg pace: 8:20 min/mileSplits: 8:38, 8:25, 8:13, 7:52 I’m currently shopping for my first 5km race! My reward was a dinner that only dreams are made of… Folks, start your engines. Emily’s Butternut Squash and Black Bean Chili in Pumpkin Bowls Adapted from Emily @ The Front Burner. Ingredients: 3 mini pumpkins1 medium sweet onions, diced1 tbsp olive oil1 red bell peppers, diced2 cloves garlic, minced1 small butternut squash, cubed2 cups black beans (1 lg can), drained and rinsed1 cup canned diced tomatoes1 tbsp chili powder (or more to taste)2 tsp cumin2 tsp paprika4 cups vegetable brothSea salt, Spicy Herbamare, and pepper to taste Directions: Preheat oven to 350F.
I’m not proud of this. Ginger Coconut Milk Soup Recipe. The other day I posted a quick snapshot of my lunch on instagram (if you're there, I'm @heidijswanson).
It was a soup I make quite often this time of year - with little riffs or tweaks each time. A few of you emailed me on the side asking for specifics, so I thought I'd share it here today. The gist is this - simmer a good amount of grated ginger and shallots in coconut milk, add the brightest spring vegetables you can get your hands on, and serve over egg noodles (or, alternately, pan-fried shredded yuba skins*). Spanish Recipes - Allrecipes.com (Pg. 4) Carrot soup with tahini and crisped chickpeas. It’s the first week of January, so I am going to go out on a limb and guess that no fewer than 52 percent of you are gnawing on a carrot stick right now.
If you’re not gnawing on a carrot stick right now, you probably have some within reach of you. If they’re not within reach of you, they’re in your fridge, because you, like most of us, are more ambitious when it comes to grocery lists than you might be when it’s time to consume said groceries. Green Curry Broth Recipe. I have to tell you, I've been hesitant to post this.
It's the sort of thing that is tricky to get just right. At a glance we are talking about an infusion of of herbs, spices and aromatics coming together into a broth. Kabocha French Lentil Soup Recipe. Last weekend Heather (my sis) and I waited for a break in the rain, loaded little Jack into the stroller, and headed toward the Mission district.
We made lots of stops along the way - coffee, lunch, and The Curiosity Shoppe included. The Curiosity Shoppe always has all sorts of neat things in stock. This time I came across a really sweet, unassuming cookbook titled SoupLove. It's by chef Rebecca Stevens, just 30 pages in length, single color, and features twelve simple, seasonal soup recipes including this Kabocha French Lentil Soup. The illustrations by Nabil Samadani send the charm factor to a ten. The soup? For those of you who are interested in tracking down a copy of SoupLove, Nabil has posted a list of stores that are (or will be) stocking it. Rebecca calls for kabocha squash or other dark orange winter squash. Preheat oven to 425F/ 220C with a rack in the top third of the oven.
Summer squash soup. I find it funny now — what with my obvious fascination with stirring up soupsaplenty — that a couple years ago I didn’t care for them at all.
Everything about the taste of vegetables boiled in flavored water until their structures compromised made my stomach turn and to this day, even the liveliest minestrone invokes a bad memory of flavor-sapped herbs and formless noodles. Even those that came close to passing muster were so laden with salt, I’d find myself aching for a glass of water after a bowl of something that was supposed to be soothing.
I think the turning point came with the Cuisinart Immersion Blender gift from our wedding registry.