Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese.
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
Chicken breast and kielbasa are sauteed with green pepper, onion celery and garlic, then stewed with chicken stock and rice. This version is lightly spiced, in response to those a little more sensitive to pepper.
Thin-sliced beef flank steak gets a quick fry in hot oil, then is simmered in a sweet soy-based sauce with fresh green onions for a dish that's like eating out at home.
Tilapia is marinated in lime juice and spices before being made into a coconut milk-based stew with onions, bell peppers, and tomatoes in this Brazilian recipe.
Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic.
This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.
