Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
This Barbecued Flank Steak with Roasted Vegetables and Corn recipe contains beef flank steak, baby red potatoes, ears of corn, kraft zesty italian dressing, soy sauce and more.
This Chicken Spinach Pasta Salad recipe contains rotini, kraft ranch dressing, oscar mayer chicken breast, kraft grated parmesan cheese, tomatoes and more.
A pre-baked pizza crust is coated with Campbell's® Condensed Cream of Mushroom Soup and topped with stir-fried veggies, chicken strips and Cheddar cheese for a deliciously different pizza.
Chefs call using more than one form of the same ingredient layering, which is the key to the intense tomato flavor in this low-cal chicken dish. (You can just call it yum.)
