The perfect spicy soup recipe for a cloudy day, made with lamb, Thai sausage, Asian vegetables, coconut milk and cashew butter. Perfect as is, or serve over rice or potatoes for a hearty main course. [...]
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The perfect spicy soup recipe for a cloudy day, made with lamb, Thai sausage, Asian vegetables, coconut milk and cashew butter. Perfect as is, or serve over rice or potatoes for a hearty main course. [...] When I’m counting my calories, I find that soups and stews are a great way to go. I’d love to just bake the hare and eat it, but I’d have to settle for a paltry 200 grams when a stew will provide me with a rich, meaty 550g bowl of tasty goodness. You’ll notice that this recipe calls for hare, and not rabbit. In my opinion, rabbit isn’t really flavorful enough in a stew. [...] I’m insulin resistant, so I try to stay away from simple carbs. I also like to eat a lot, at the same time that I know I have to watch calories. When I can come up with a recipe that satisfies both my flavor cravings and my desire to feel satiated, I’m a happy woman. [...] For me, this is soup season, and I’ve almost always got something hearty bubbling in the pot. This recipe came together perfectly for a main course on an otherwise dreary day. It’s the marrow bones that give this soup its signature flavor. And in Switzerland, where meat costs an arm and a leg, it’s easy on budget. [...] Last year I was lucky enough to live in a house instead of an apartment, with a big garden and a lawn. The lawn, like many things about the house, was a bit ragged and in spring it came up more dandelions than grass. I thought about weeding, but we were only renting the place for a year—not enough time to see serious yard work pay off. So, instead, I decided to to eat them. I adapted my usual recipe for sesame & spinach salad, and it worked very well with the greens. [...] This is a very hearty, low-calorie meal that tastes filling and substantial. The texture of the mushroom and carrots augments the full-bodied flavor of the tuna, and the yoghurt gives the filling a creamy and rich taste. [...] I learned a lot from my Berlin studio mate, Paula. One of those things was how to make a great curried egg salad. Before Paula gave me the recipe, I didn’t believe that apples and eggs had any reason to keep company. We regularly served this as an appetizer or side dish at our monthly buffets, where we gathered English-speaking artists together for food, drink and conversation. I miss Paula since moving to Bern, but at least I can still make the salad. [...] Chopped liver was served as an appetizer at most of our holiday dinners.I loved it from the time I was a kid, unlike my brother who could not be convinced to eat anything besides hot dogs and and french fries. This is my mom’s recipe, though I don’t think she’s made it in 30 years. It’s brutally rich, but I can’t resist recreating it at least once a year. Not for the faint of heart or those who are on a low-cholesterol or low-fat diet. [...] 1. Heat oil on high in the bottom of a large stew pot. (Use a pot that has a tight-fitting lid — that will be important later.) When the oil is hot, add one-third of the pork to the pot and brown, stirring frequently. When the liquid from the first batch of pork is gone, add the second batch to the pot and, again, stir frequently to dissolve the liquid. Then add the third batch. (Cooking this way will prevent the meat from toughening when it is stewed, but it doesn”t require messy removal of each batch from the pot.) 2. When the outside of all the pork is seared, add the onions, apples, (and optionally, the potatoes). Turn the heat down to medium. Stir for about five minutes, or until the vegetables and fruit also begin to brown. Then add the garlic and caraway seeds and saute for another minute or two. You should smell both spices strongly as they begin to toast. 3. Pour in the chicken broth, apple cider vinegar and mustard and stir well. Add the cabbage and mix it into the liquid. (The liquid will not cover the cabbage.) Bring the mixture to a boil over medium-high heat, then turn the heat down and let it simmer for an hour. Salt and pepper to taste. 4. Serve hot, in bowls. The stew keeps well and can be reheated easily. Like many stews, you may find it tastes even better the next day. [...] Yaro lamented the absence of good dark Russian rye here in Switzerland, and so I decided to try my hand at it. I described my not-quite-smooth wrestling match with the sourdough starter. I’d just bought a new bread machine and wanted to see how it would work with a sourdough, so I tinkered with a favorite recipe to make it suit. [...] |
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