Creamy Lettuce and Garlic Soup
Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.
Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.
This ancient recipe came from Bon Appetit maybe a dozen years ago. Bake it as an entree or cut into smaller wedges as a pre-dinner bite for Thanksgiving.
This recipe comes from The National in Manhattan. It is my favorite winter soup – a sweet and sour cabbage soup – a very traditional Jewish recipe. This is the vegan version, but you can add a piece of brisket or chuck roast and turn it into a meaty winter meal if you wish.
The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.
We ran this recipe in the AJC as part of a story on healthy eating. Love this dish – this is my idea of breakfast comfort food. Except that I wouldn’t eat it at breakfast. Makes a great brunch or dinner.
This recipe came from chow.com. Udon noodles are Japanese wheat noodles and soba noodles are Japanese buckwheat noodles. They can be found in gourmet grocery stores or in Asian markets. If you are having a hard time finding them, you can substitute whole-wheat linguine or spaghetti.
This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar, white sugar, and spices. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from…
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Here’s a variation on the chicken-and-garlic theme, this one using an onion and some white wine. It was published in the New York Times.
More onions, more garlic. I have to confess I’m puzzled when I hear that folks can’t figure out what to do with all the alliums that have been coming our way. They’re so essential to most everything I cook that I’m just pleased to see them in the box. But apparently that’s not the case for everybody. So here are a few more ideas for them, and a couple of other things.
This is one quick way to use up a lot of garlic, and it’s absolutely delicious. This particular version is adapted from a recipe in “Good Eats: The Early Years” by Alton Brown.