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This particular recipe is for a low-cal rich-tasting soup with a Japanese flair, and it takes about 5 minutes to make. I use red miso, but you can also use yellow with great success. The quality of the miso makes a difference because it provides most of the soup’s flavor, so don’t stint. The nori should be as fresh as possible — old, stale nori tastes like cardboard. [...] 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. [...] 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. [...] Cilantro (the fresh leaves of the coriander plant) is one of those flavors that people seem to either love or hate. I’m a lover, and so I sprinkle cilantro on all sorts of dishes, from carnitas to duck noodle soup. It’s a staple spice in Mexican, South Asian, and East Indian cuisies. This salsa is a cilantro party for the mouth, and it’s quick and easy to make. [...] |
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