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What Is Taste Of Home Recipes For Two Meals - Yahoo Recipe Search
YummlyMany store-bought soups are made with a long list of unrecognizable ingredients and include tons of added salt or preservatives. This recipe is easy to make at home and comes together with only eight ingredients. ## Minimal Prep Time Since this soup doesn’t require much hands-on time or effort, you can enjoy it any day of the week! You can even make it ahead of time and simply bring it back to temperature over medium-low heat until it's ready to serve. Because it reheats so well, it’s perfect for weekend meal prep. Then, just heat it up on busy nights when you need a quick, healthy meal. ## Quality Ingredients The vegetable broth is studded with onions, garlic, and mushrooms to form this simple, yet flavor-packed soup. Using a blender or immersion blender creates a silky smooth texture. But the highlight of this creamy mushroom soup, of course, is fresh mushrooms. Too many other ingredients, like heavy cream or half and half, will take away from the deep, earthy flavor of the mushrooms. Not to mention how light and refreshing this version is! Most mushroom soup recipes call for tons of butter and cream, but this recipe is low-fat, low-carb, and low-calorie, making it a much healthier option than traditional versions. It's also vegan, gluten-free, dairy-free, and paleo — suitable for just about any diet! ## Health Benefits Mushrooms have been used for their healing properties around the world for centuries. They've been shown to boost the immune system, and prevent many serious health conditions. There is promising research being done that suggests the power of mushrooms in cancer prevention and treatment. According to [this 2016 study] (https://www.ncbi.nlm.nih.gov/pubmed/27447602 "this 2016 study"), mushrooms contain a class of proteins called lectins, which are able to bind to abnormal cells and cancer cells and label the cells for destruction by our immune system. Additionally, they're low in calories, high in fiber, and increase satiety, which can aid in weight loss. They're popular among vegans, thanks to their meaty texture. They provide many critical nutrients, including B vitamins, potassium, copper, and selenium, and they're packed with antioxidants. ## Range of Options You may be wondering what type of mushroom to use in this recipe. Here's an overview of commonly used mushrooms and their characteristics, so you can decide for yourself which ones you'd like to use! For this soup, you can use one type or create a mushroom mixture by using two or three varieties. Be careful with wild mushrooms, though, since some are toxic to humans and not edible. Better to stick to store-bought ‘shrooms. ## Portobello Mushrooms Dense portobellos are commonly used in Italian cooking, thanks to their rich flavor and the depth they lend to sauces and pasta dishes. Use them in this mushroom soup recipe for an amazing depth of flavor! ## Shiitake Mushrooms Shiitake mushrooms originally grew wild in the forests of Japan, but most are cultivated these days - so they ’re easy to find in your local grocery store. They have a relatively light flavor which, when dried, can be much more intense. When used in this soup recipe, they add a lovely earthy flavor. ## White Button Mushrooms White button mushrooms are the most commonly used mushroom and they are also the mildest in taste. Most of the dishes you order at a restaurant or recipes you see call for this variety. They are readily available, which means you'll have no trouble finding them for this recipe. ## Preparing Mushrooms To prepare the mushrooms for this recipe, use a moist paper towel to brush off any dirt. You can also lightly rinse the mushrooms and pat them dry, but don’t soak them so they don’t absorb extra water. ## Mushroom Soup Recipe Ready to get to the good part? Here's how to make it! If you want to make it thicker, you can blend in pureed beans or cashews to keep it vegan. If you want a non-vegan, non-vegetarian version, you can use chicken stock in place of the vegetable stock and top it with Parmesan cheese.Food52{This is a first person biography of a Mexican restaurateur in Los Angeles that I published through AltaMed. It is one entry into a book that served as a fundraiser for uninsured individuals. The recipe is prepared by Rogelio Martínez and served at Casa Oaxaca in Culver City, CA and Santa Ana, CA.} Casa Oaxaca Rogelio Martinez Juarez 3317 West First Street Santa Ana, CA 92703 Tel: 714.554.0905 I was born twenty minutes from the city of Oaxaca in a small town called Tlacochahuaya. My mother, Carmen, and my father, Ricardo, were native Zapotecos. I have six siblings and we all speak our native dialect as well as Spanish. My name is Rogelio Martinez Juarez. I dropped out of school in the eighth grade. I decided at that time that I wanted to be a baker. I came to this decision because nobody else in town wanted to be a baker. It was considered the lowest of the low in the economic class structure of the town. To learn how to bake, I went to one of the largest hotels in Oaxaca, Hotel Victoria, and asked for a job. They saw my enthusiasm and decided that I would be a good employee. They taught me how to bake and also how to Cuchariar (perform spoon service) at the tables of their most important clients. Spoon service is the art of dishing the plates artistically while at the table in front of the client instead of preparing the dish in the kitchen. I enjoyed this very much and decided that in addition to being a baker, I would also be a professional server. By the time I was 22, I had become a true professional in the food service industry. I had worked in all the fine restaurants in the city of Oaxaca and some in Mexico City. My eagerness as an entrepreneur was beginning to show in my character and I made the greatest venture in my life: I immigrated to the United States and established myself in Los Angeles. During this period, I never faltered in my desire to be a professional in food service. Among the finest of chefs in Los Angeles, who knew me as “Elvis” because of my hairstyle, I became known as the hardest of workers. I worked for Mark Peel and Nancy Silverton at Campanile and for Wolfgang Puck at Spago. I worked for many, many important chefs and restaurateurs in Los Angeles but the most significant for me was my relationship with Frederic Meschin at The Little Door on Third Street. In retrospect, I now realize that after so many years in L.A., my overwhelming drive and my crushing loneliness in Los Angeles led to me becoming an alcoholic. In 1986, when President Ronald Reagan issued amnesty for immigrants, I applied to become a resident of the United States through La Hermandad Mexicana. By this time, I had married a woman from Santo Domingo Albarradas in Oaxaca, named Angelica and we had two children, Diana and Aldo. I petitioned and promised La Virgen de Juquila that if she allowed me to bring my family over from Oaxaca, I would stop drinking. I applied for myself and for my family and we were granted amnesty and residency in 2000. I stopped drinking to fulfill my promise to Juquila and we began to live together in the mid-Wilshire area of Los Angeles. Frederic at The Little Door helped me to purchase a triplex in the area. We were so happy. I was 36 years old. In 2004, with the money we saved from my tips, we decided to start two businesses: ServiOax, an import/export shipping service and Siete Regiones, a bakery. The bakery was moving along slowly and closed after three months but ServiOax grew tremendously. On the days that I had off from my work as a busboy at The Little Door, I would fly back and forth from LAX to OAX with packages from all the Oaxaqueños in the area. I would carry up to seven boxes and suitcases myself. I did everything I could to make the business a success. One day, during a routine revision of all our shipments, we found contraband hidden in one of the packages. It was at that point that I became frightened with the business and decided to return to my original plan: Opening a restaurant. Since my friend Fernando Lopez at Guelaguetza was operating and serving Oaxacan food in Los Angeles, I traveled south a bit and found a Mexican city in Orange County called Santa Ana. In 2007, I chose the first location that I was offered and leased 3317 West First Street and I called it Casa Oaxaca. After 17 years of working as a busboy in Los Angeles, I had realized my dream of owning my own restaurant. Angelica and her brother Gilberto became my financial partners and we braved the business of a small family restaurant. The building at 3317 was formerly a house of prostitution and we discovered that someone had been killed in the restroom. The floors were uneven and nothing worked right but we were never detoured. We fixed it, cleaned it, painted it and designed it to be just like we were dining in our towns in Oaxaca. The menu, handwritten on a notepad, was a combination of seven dishes that we loved the most including our favorite moles and tlayudas typical of our towns. It was very hard. I thought that since I knew the service side of the business, I could make it a successful endeavor but quickly I realized that I lacked business experience. I lacked fluency in English. I lacked capital. I lacked the close-knit community of Oaxaqueños that lived in Los Angeles. Even though I only went 45 minutes away, I was immediately forced to understand that I could not rely on that network to make this business work. It was just my wife and I and our faith in La Virgen de Juquila. Together, we built a clientele, as they say, slowly but surely. In 2011, we finished the year with close to $500,000 in sales. We have ten employees and a Facebook business page and people on Yelp! seem to really enjoy our food. After years of financial mismanagement, we established a banking relationship with City National Bank and we bought our first iPad and were trained to manage our ADP payroll through an App! There are days when we think that we just can’t bear another day and there are days when we can’t believe our good fortune. I still bake our Pan de Yema daily and I perform spoon service for special corporate parties, weddings and quinceañeras. There was one day this year that really made me reflect on my life and my chosen vocation. My mother, Carmen, died at the age of 86 in September. On Día de los Muertos in November, I went home to spend time with my father and to pay tribute to her contribution to my life. I was in the living room of my house in Tlacochahuaya with my father and we were eating a dish of Guajolote Enchilado con Pasta de Frijol in front of the altar we created for her. I remembered the taste of her food in that meal I realized at that moment that every day since I left my home in México at the age of 22, I have been attempting to feed that taste to all the people whom I have come across in my life at Casa Oaxaca. Recipe Blurb: This recipe is as authentically Oaxacan as they get. Mexico’s diverse indigenous ethnicities offer a striking variety of food. The turkey in dried chiles is a great example. The chiles in this recipe are very mild and simply give the turkey a nice smoky flavor. Using these types of chiles often constitutes a sauce that is called an adobo. What makes this dish stand apart is the avocado leaf. Used mainly in Oaxaca and a few other regions in Mexico, the avocado leaf adds a hint of anise and bay leaf flavor to the beans and the turkey. There have been concerns about toxicity levels in avocado leaves, but Mexican food maven Diana Kennedy puts it to rest in her 2003 book “From My Mexican Kitchen.” She said that toxicity reports stem from a 1984 study at the University of California at Davis, which showed that dairy goats suffered some toxic effects from ingesting very large amounts of avocado leaves (the toxic agent remains unknown). The crucial point, according to Dr. Arthur L. Craigmill, toxicology specialist at Davis and one of the authors of the study, is that the toxic effects were traced to the Guatemalan avocado (Persea American) and not Mexican avocado leaves (Persea dryminfolia), a different variety. So be sure to buy the Mexican variety from a specialty Mexican food market. This dish is a unique one that should be reserved for a special occasion or to impress your friends.Food52I'm going to say right up front that this is a project, and while it can absolutely be assembled in a single session, it wouldn't hurt to consider dividing the labor over two days, or between morning and late-afternoon/early evening (i.e., around dinnertime). Not because it's particularly complicated--don't be intimidated by length of the ingredient list; it's mostly the contents of your spice rack--but because after the initial busywork, it's mostly waiting around for the meat to slow-cook at low heat over an extended period. And don't stews always taste better the next day? Anyway, the back story: I was home sick (read: hungover) from work one day about five years ago, trying in vain to find a Law & Order marathon on the tube, when I came across Good Eats on Food Network. The episode was "Beef Stew," and Alton Brown was preparing a goulash in a way I had never seen before. He took several pounds of English-cut short ribs and seared them on a griddle pan. Then he blended tomato paste, worcestershire sauce, cider vinegar, paprika, and herbs, and coated the browned meat in it. Then he sealed it in foil and cooked it in the oven for 4 hours at 250. The meat was then separated from its juices, which were refrigerated until a fat cap formed and could be easily removed (and saved). He then cooked onions and potatoes in a little of the reserved fat before returning the meat and de-fatted sauce to the mixture and stewing them together briefly to complete the dish. I became fascinated with this technique and decided to try adapting it to the classic Hungarian Szekely Gulyas, which is a pork and sauerkraut stew, usually seasoned with paprika and caraway, sometimes cooked with tomatoes and banana peppers, and always finished with sour cream. I've tried this method several times now, with varied cuts of pork including cheek, butt, shoulder, neck, belly, and sparerib. A combination of belly, butt, and neck has yielded the best results so far, so that is what I call for here. Some notes about esoteric ingredients: Lecso is like a Hungarian version of ratatouille. It's a stew of tomatoes, peppers, and onion, usually seasoned with garlic and paprika, and if you're into canning, it's a great way to preserve the late-summer bounty. (In the colder months, many Hungarian cooks substitute lecso for the out-of-season fresh tomatoes and peppers in their recipes.) It's admittedly not the easiest ingredient to source, but there are two varieties I have seen: the one by Bende is like a chunky sauce and has a sweeter, more tomato-y flavor than the Gossari brand, which is slightly more bitter and emphasizes the pepper flavor, while also having a higher oil content, which gives it good body when pureed. If you can't find either of these, stewed tomatoes make an acceptable substitute. But if you want to be really DIY about it (and have the basis for another meal altogether--lecso is really good cooked with smoked sausage and/or eggs), it's super-easy to make. These are good recipes: http://homepage.interaccess.com/~june4/lesco.html OR http://zsuzsaisinthekitchen.blogspot.com/2010/10/hungarian-ratatouille-lecso.html OR http://www.thehungarydish.com/lecso-recipe-guest-post-by-peter-pawinski/. The basic rule of thumb is a 2:1:1 (by weight) ratio of peppers:tomatoes:onions. Cook the onions (and garlic, if using) in a little lard or bacon fat until soft, then add some paprika to taste (do this off heat so as not to burn the paprika), then throw in the peppers and cook a few minutes before adding the tomatoes, salt, and pepper, and simmering until a saucy consistency has been achieved. As for which peppers to use, traditionally you'd use Hungarian wax, a mixture of sweet and hot to taste, but you can use banana, bell, cubanelle, green Italian frying peppers, whatever is available, basically. If you do make your own, you can omit the stewed tomatoes and banana peppers when finishing the goulash and substitute an equivalent amount of lecso. Dill seed is, yes, the seed of the dill plant, and it has a flavor reminiscent of caraway, but lighter. Information here: http://www.seriouseats.com/2010/11/spice-hunting-dill-seed-how-to-use.html As mentioned above, this is an adaptation of Alton Brown's "Good Eats Beef Stew" recipe, which can be found here: http://www.foodnetwork.com/recipes/alton-brown/good-eats-beef-stew-recipe/index.htmlFood52The recipe just came into my mind when I was doing a test(some important ones, bology, math, etc.), no not really. I forgot about it for some hours. When I was done, man, I couldn't fathom how the test was a bit(umm...) different than what we expected. So I came home, and rather than doing some homework and workout, I opened my kitchen closet and found only a few ingredients for our next meal, and I thought 'To all my sweat and tears from then, BYE FELICIA!' This cake just like its name, not an original recipe you've known. First, I'd put an unhealthy ratio of sultanas to dates(my apology, I'm not a fan of the taste). Second, my laziness and a toothaching amount of sugar just make my hand grab a yogurt rather than a custard. Love, the one who writes this.Food52This recipe was inspired by my maternal grandmother, an amazing woman, and a real mentor to me in the kitchen. She taught me so much through her love of food and cooking. She loved preparing full meals for her large extended family, which she did until she was ninety years old. I can't recall a single conversation with her that didn't begin with us both discussing what we had cooked (and eaten!) that day. - cookinginvictoria Many of the dishes that my grandmother cooked celebrated her Mexican heritage. As a child, I remember her making homemade flour tortillas on her immense gas stove, which was a novelty to me at the time. Everyone else I knew, including my mother, cooked on electric ranges. My grandmother also made red chile enchiladas, posole, and tamales. But her most acclaimed dish (at least to me, my sister and my cousins) was her pork green chile. This is not fancy food by any means, but simple and rustic Tex-Mex home cooking. Many years ago, I asked her for the recipe. She told me about the ingredients in the dish, but she didn't give me any real measurements -- it was a little bit of this, a little bit of that. I'm not sure she ever really measured ingredients -- she was an intuitive cook. Over the years, I have made my own version of her green chile. It is not quite my grandmother's recipe, but I like to think that if she were here, she would recognize it. When my grandmother made her green chile, she mostly used pork chops. I like to use two different cuts of pork -- stew meat from the hip or shoulder of the pig and side ribs for a richer, more porky flavor. My grandmother always preferred Hatch chiles, which I am the first to admit are the best green chiles in the world. However, one of the drawbacks of living in Canada is that Hatch chiles are impossible to get here. So now I add two different types of chiles to make this dish -- Poblanos for their mild and smoky flavor and Anaheims for their heat. If you can source Hatch chiles, by all means use them instead. When my grandmother made this dish, she would bring a steaming bowl of green chile to the table, and we would eat it like a stew. She would serve plenty of her homemade tortillas for sopping up the delicious juices as well as rice and pinto beans on the side. When I make this dish for my own family, I like to stuff flour tortiillas with black beans, chopped avocado, diced tomatoes, julienned radishes, grated Cheddar cheese, and chopped cilantro. I then make smothered burritos and top each stuffed tortilla with lots of green chile. Another great way to use this chile (green chile is truly versatile!) is to make huevos rancheros. Eggs and chile are one of my favorite food combinations. I love how a soft egg yolk tastes when it melds with spicy aromatic, porky green chile. Served with a soft tortilla to absorb all of the chile's juices, this is the kind of breakfast, brunch or dinner that to me is truly sublime.Food52AKA The best post-Thanksgiving soup you've ever had. Opinion: there are not enough recipes using Tomatillos. This original recipe was created by my uncle Jonny, a ski patroller out in Colorado who knows his way around a fine tequila. It was made as an ode to leftover Thanksgiving turkey, with a Tex-Mex spin. He’d take the leftover cooked turkey from the day before, and throw it on the charcoal grill and then throw it in the soup cubed up and smoky. There’s something about this soup that I always craved. First, the smokiness was right up my alley. Even as a child the smokiness stuck with me (as smoke tends to do). Second, the slightly sour and tanginess from the Tomatillo was different and is hard to find in other soups without overpowering the dish or giving you serious acid reflux. Third, the Hominy. I don’t know why but the first time I tried hominy was in this soup, and it was the most perfect texture and consistency I had ever had. That slightly puffed, pillowy density. NOM. As we got older, my father started to recreate it very very well, and it was my favorite part of every Thanksgiving. Eventually, I became more of a home chef/food connoisseur, and moved to Israel where unfortunately most of the ingredients to this perfect soup were nowhere to be found. One year, I craved it so much that I asked my mom to ask her friend who was coming on a trip here with the Temple to bring hominy and tomatillos in her suitcase. Unfortunately she couldn’t bring the tomatillos, but she did manage to bring the hominy. It remained a prized possession in my trophy shelf of a pantry (right above the Better than Bullion, canned green chillies, chipotle, and Annie's Mac & Cheese). I was determined to have the exact taste that I remembered so vividly. Even the Turkey was hard to find with the skin on it - so I asked the butcher in broken Hebrew if he had turkey breast with the skin still on it. He looked at me like I was insane for wanting the skin, but nevertheless - I persisted. The skin to me was critical for grilling, as it provided the fat, char & crispiness to the soup. So, he found some leftover turkey (probably a distant relative or sibling turkey) he had cut off earlier and packaged it separately layered above my turkey breast. Lol. My love of intense flavors is both a blessing and a curse. No meal is extraordinary unless I’ve drawn out its best qualities to the MAX. So, smokiness in this dish was CRITICAL to its success. I decided to level it up. If I already had the grill on for the turkey - might as well grill all the vegetables for maximum char-age and caramelization. Gotta say, this was one of the more genius additions to this dish, and I ain't ever goin back. You should approach this recipe as a choose your own adventure. Since I’ve made this dish, I’ve had a few variations and had to adapt to the ingredients available to me. Since I never had tomatillos, I simply went to the international food store around and got jar of salsa verde which was a damn good replacement! I basically used it like you would a can of tomatoes, as the base of the soup. The next time I was inspired to make this soup was when I got a ton of green tomatoes in my CSA (community supported agriculture - join one, it’s dope), and had no clue what to do with them. So, I expanded my experimentation of this soup and gave it a try. I even couldn't get turkey this time, since it was in the midst of the Covid-19 outbreak. Nevertheless, I persisted. Even with all these changes in what I thought were critical ingredients, it came out BUL (in hebrew this means EXACT… on the dot… in this case, on the palate). So, here is my official recipe, democratized for humans everywhere to be able to make from almost anywhere in the world. Substitutions to the original do not disappoint! This recipe is BANGING. Nuf said - let's get to it.Food.comA fine British tradition - and a meal to set you up for the day; there is a saying in the UK that goes like this: "breakfast like a King, lunch like a Queen and have supper like a pauper"! So, what does a typical full English breakfast consist of? One recipe in an Edwardian Cookbook listed a plethora of ingredients that would have graced the table of many a stately home at the turn of the century, to include 7 courses! A modern day FEB is likely to consist of the following: two sausages, two or three rashers of bacon, fried eggs, fried bread, tomato and lashings of mushrooms with black pudding and brown HP sauce to taste. In finer establishments you can even expect additional courses such as cereal, porridge, kippers, toast and jam or marmalade, kedgeree, or devilled kidneys. Rumour has it that the term 'The Full Monty' is used to refer to these type of breakfasts because Field Marshal Montgomery was rather partial to them. Here is my basic recipe for an FEB, with optional extras! Grill or fry your FEB - and make sure you have acres of hot buttered toast and gallons of English Breakfast Tea! I am NOT suggesting this is what you should eat every morning - but it is a wonderful treat for the weekends, holidays and just when you feel like it.Food52There is something about the down-home creamy corn base from the polenta and slightly sweet taste from the squashes and then the spinach and chicken that just made this an incredibly surprising meal! My eyes gone wide, you know what I mean? WOW! (This actually doesn’t even need the chicken and could be vegetarian, but the meat was already defrosted.) I had the defrosted chicken breast and a fresh bag of spinach, and set my sights on something new for the combination. I have made my Balsamic Chicken and Spinach more times than I can count the past few years. Somehow I came across some vegetarian polenta and spinach casserole recipes, and tasked myself with coming up with a recipe my family would actually eat. I found a great recipe with fresh spinach and mushrooms but it used pre-made polenta cakes. Another recipe I found had a creamy homemade polenta base with zucchini, squash and tomatoes. Well, the daughter doesn’t “do” mushrooms, I only had fresh spinach and dried polenta grain on hand, so decided to mix up the two recipes and came up with my own original. You will NOT be disappointed.Food52This meal was inspired by an 8-year-old vegan. My daughter's friend, Caycie, is the sweetest little girl, with a face like a porcelain doll, and has been a vegan for as long as she remembers. There's only one problem: She doesn't like most vegetables! Also, she doesn't like her food to touch other food. When I sat next to her on a field trip to Chinatown, I watched her carefully put rice on her plate, with a few peas several inches away and a carrot slice or two also set apart. I thought, what does she eat? The answer came many months later, when my daughter came home asking for coconut tofu with coconut rice. Caycie had given her a few bites of her lunch, and she wanted me to make it for dinner. I asked her how it tasted: Was the tofu stewed in a coconut milk curry? No. Unsure of the recipe, my daughter said, "Let's look it up on Google images." (Kids these days!) We did, and chose the recipe which most resembled Caycie's lunch. I've paired it with brown rice steamed with coconut milk and aromatic spices. This is a delicious and satisfying vegan meal, served with a salad on the side. One day, I'll get Caycie to eat the salad, too. The tofu recipe is adapted from Living Beyond the Box's Oven-Baked Coconut Tofu Bites: http://livingbeyondthebox.com/2012/06/04/oven-baked-coconut-tofu-grilled-cilantro-lime-cabbage-quinoa/
