Search results
What To Eat With Soup Food Recipes - Yahoo Recipe Search
Food and WineWhen I was little, I thought I could pass for white. If you know me, you know this is hilarious—because I look just like my mom, who is 100% Korean. (My dad, by the way, is a very warm, funny white guy.) Growing up in small towns in Mississippi in the 1970s, I just wanted to believe I was like most of my other friends: decidedly all-American. I would commit lies of omission all the time, neglecting to share that I had an Asian mom who often perfumed our house with the funky smells of kimchi, dried anchovies, and simmering seaweed soups. Instead, I boasted of her chicken-fried steak and gravy.But that all changed in middle school, when, at a sleepover I hosted, I gained the confidence to share my mom’s japchae with my friends. This dish—a classic Korean recipe featuring slippery glass noodles tossed with meat and vegetables—was my absolute favorite growing up (still is!). I always loved the chewy texture of the noodles, the interplay of nutty sesame oil and savory soy sauce, the hint of sweetness, and the garlicky wilted spinach. My mom had made a large batch, and there were leftovers in the fridge. They weren’t intended for my sleepover friends, because of course I didn’t want to serve them Korean food. But then I did. In the middle of the night, between movies and fueled by a mean case of the munchies, I gathered up the courage to introduce my friends to japchae.“Eww, that looks like worms,” one friend said upon the unveiling. Deep breath, Ann, you know this is damn good food. After some gentle coaxing, once the intoxicating aromas of sesame and garlic registered with the hungry girls, one of them took a bite, and then another. They loved it! Even cold straight from the fridge! We took turns pinching a clump of noodles between our fingers, leaning our heads way back for dramatic effect, and then dropping the deliciousness in. We gobbled up every single bit.That was a turning point for me. Little by little, I began to embrace the Korean side of my identity, mostly through food—because food, for so many of us, is an immediate gateway to our culture. I often cook Korean dishes for my family so that my children, now in their early teens, can feel some connection to their Korean roots. And you know what? Japchae is their favorite. When we eat it, I tell them how my mom used to make it for me when I was a kid. I tell them about how, when I went to Korea and made japchae in a cooking class, the instructor told me that it’s important to honor each element with its own seasoning and cooking method, to fully bring out its best and to preserve its color. I tell them that the dish was once considered royal cuisine but has now become more commonplace. In this way, food serves as a means for us to connect to our deeper heritage, helping us understand the depths of who we are. And for me, I know more now than ever who I am—not fully white, not fully Asian, but something beautifully in between.YummlyNo one will miss the dairy in these filling and flavorful stuffed mushrooms! It's a crowd-pleasing appetizer for any occasion, and can be easily turned into a vegan recipe with a few tweaks! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). ## Party Platter Stuffed mushrooms are an ideal finger food for any event or gathering. Whether you’re hosting a cocktail party or serving Christmas dinner, stuffed mushrooms are a perfect appetizer recipe to keep on hand for the big day. Who doesn't love comfort food in bite-sized servings? If you and your guests love mushrooms, don't skip this one. They take a little over half an hour to assemble and cook, or you can prep the mushrooms and filling in advance to save yourself some time. While they make for great, shareable appetizers, you can easily serve these as a side dish or even as a main dish for a weeknight dinner at home. Add a big salad or soup and you're good to go! Let's take a look at what makes these stuffed mushrooms so great with a few helpful recipe notes. ## Vegan-Friendly With A Few Simple Steps A few quick substitutes, and you'll have yourself a dairy-free and vegan recipe! Use vegan mayonnaise and a flax egg instead of regular mayonnaise and an egg. Many stuffed mushroom recipes call for cheese, but this recipe doesn’t use any. You can add vegan parmesan cheese or nutritional yeast for a vegan-friendly cheese flavor in the filling, and for a crunchy finish, you can sprinkle a little extra over the tops of the mushrooms before baking. ## How To Make A Flax Egg Since many recipes call for eggs, it's helpful to have an alternative if you're looking to eat vegan. To make a flax egg, stir together 2 1/2 tbsp. of water with 1 tbsp. of flaxseed meal in a small bowl. Let the mixture rest for 5 minutes so it can thicken. Once thickened, use it in recipes in place of 1 egg. ## Special ingredients For this recipe, you'll use classic Italian flavors and vegan staples to complete the dish! _Mushrooms:_ this recipe calls for cremini mushrooms, but you can use white button mushrooms or baby bella mushrooms instead. _Bread:_ a day-old baguette works best in order to make your bread stuffing. _Dried herbs and spices:_ a combination of dried parsley, thyme, garlic powder, salt, and black pepper. _Mayonnaise:_ be sure to use a vegan option instead of regular mayonnaise if you are looking to keep this recipe vegan-friendly. _Egg:_ vegans can opt to use a flax egg (see instructions above) instead _Dijon mustard:_ Dijon adds a touch of sharpness to round out the recipe and gives it a hint of spice. ## Preparing Mushrooms To get the mushrooms ready to use, brush each one dry with a soft brush, or use a damp paper towel if they are extra dirty. Don't soak them, as they'll absorb the water and get soggy. Remove the mushroom stems by gently twisting them off, and don't worry if a piece gets stuck inside the mushroom cap as you can cut it out. If you'd like, you can save the stems and use them to make veggie stock or gravy! ## Going Gluten-Free If you want to make this recipe gluten-free, feel free to swap the standard baguette for gluten-free bread. Just be sure whatever type you use it's day-old and dried out. This helps the filling absorb the maximum amount of flavor.Food52I bought a pasta machine as a post breakup gift to myself last summer and that moment really is what started family dinner. Since that first pasta night we have done five or six and without fail, no matter when I make the dough or how early I begin shape the pasta, we will not eat before 11pm. I mostly make traditionally Italian if not more specifically Roman pasta dishes that I picked up while living in Rome in 2012: Bucatini all’Amatriciana, Ragu, Carbonara, occasionally delving into Umbrian Penne alla Norcina. I am fully a snob when it comes to pasta, and this leads us to the true hypocrisy of this post: I made meatballs. Quick recap on the meatball: Italians only serve them by themselves if they’re large, and when they’re small they usually go in soup. When the Italians immigrated to America at the turn of the 20th century they were actually spending less of their income on food then they were in Italy and thus eating more meat and the meatball “snowballed” for lack of a better word. I found a recipe for tiny meatballs last week that had tons of herbs and ricotta AND I could make them the day before dinner, so we put all prior rules and feelings about American meatballs in the bathroom. So these meatballs are a combination of a couple recipes that have all clearly been based off of Marcella Hazan’s recipe from her book Marcella’s Italian Kitchen. The last time I tried to make pasta sauce Ian yelled at me. It was arguably bad pasta sauce. Bad in the sense that it was fully edible and had anyone but me served it we all would have been more than happy, but it was bland, there was much too much sauce in relation to the amount of meat, the flavors didn’t combine right, it didn’t cook long enough, and we all have come to expect more from me. I was not going to let that happen again so I went back to my recipe hunting for making the perfect marinara sauce. Sourcing back to Marcella Hazan she claims that whole peeled tomatoes, a stick of butter, salt, and an onion, and those four things alone make the perfect sauce. Besides the fact that she’s a best-selling James Beard Award-winning food writer, her meatballs came out really good and I figured i’d give it a shot with my own tweaks. Makes 12-14 servings of sauce. Unless you’re feeding a small army or my friends that have apparently never eaten before, halve recipe or plan on freezing some of it.Food52This galette is wonderful for an appetizer or as a side dish with a hot bowl of soup on a chilly day. It is similar to a quiche in texture but has a rich buttery crust to showcase the filling. My favorite vegetables are zucchini, sweet potato and Florida sweet onions. Here in Florida, we have several varieties of these vegetables that vary at different times of the year. Florida sweet onions are sold with the green tops and are the best tasting onions as they are so very sweet to eat. I just love to see what's fresh and new at the local Farmer's Market and explore and create new recipes in my home kitchen. Here are a few of my COOKS TIPS for this recipe: The food processor is your best friend for this recipe! Use the food processor to coarsely SHRED the zucchini. Cut the top and bottom off. Slice into 2 long pieces. Use a teaspoon the remove the seeds. Feed into the processor the long way. Drain on a paper towel until ready to use in the filling. For the sweet potato, remove the skin with a vegetable peeler. Cut into 4 long pieces and feed into the processor to SHRED. Blot dry with a paper towel before using in the filling. For the sweet onion, peel the top and bottom and cut into quarters. Feed into the processor and SLICE thin. If using a Florida sweet onion, by hand slice the light green tops nearest to onion bulb into 1/4" pieces.Food52I've been practicing yoga regularly for about 15 years, and a few years ago, one of my teachers got involved in cleansing for the new year. For a week you drink water with lemon, cayenne and clove, make fresh juice, and eat from a specific list of fruits and vegetables, grains (quinoa and millet only), and nuts (almonds and walnuts only)--all while taking herbs that are supposed to cleanse your body of toxins. I fell for it. Caffeine withdrawal, hunger, drinking vile liquids while my husband is having a glass of wine and laughing at me. (And since you can only have the grains and nuts for the first two days and the last day, I was hungry. Really hungry.) While everyone in my yoga classes who "cleansed" at the same time were rhapsodizing about their clear skin, their weight loss, their feeling light and free, I was miserable. The day it ended (I am not a quitter!), I met two friends for lunch at my favorite Greek restaurant and proceeded to devour everything on the menu. Still, after 6 weeks of indulgent eating and drinking, it's nice to start the new year with food that's light, healthy and delicious. Like most of my recipes, this one is not bossy. I'll tell you what I did; you can adjust it to your taste. For example, I used chicken stock. Vegetarians can use vegetable stock, but try to avoid those that are really tomato-y or it will overpower the taste of the mushrooms. I used red wine--you can leave it out, change it to sherry or white wine. I used thyme; maybe you'd prefer a bay leaf or two. I chopped up some parsley--feel free to add any greens you like.YummlyWhy opt for the canned stuff when you can make homemade cranberry sauce? Using just five ingredients, this super simple cranberry sauce recipe is free from refined sugar, and beats the store-bought version any day! Whether you're making it for a classic American Thanksgiving menu, Christmas dinner, or just a regular meal, this refined sugar-free, low-carb cranberry sauce is absolutely delicious. You can enjoy it with meatballs as an appetizer, or over chicken for an easy weeknight dinner. You can even blend it with extra-virgin olive oil for a salad dressing. You'll never go back to canned cranberry sauce after trying this version! ## Health benefits Cranberries are incredibly antioxidant-rich and full of phytonutrients. Phytonutrients can raise the overall antioxidant capacity in our bloodstream, which can help reduce the risk of oxidative stress. They're high in vitamin C, vitamin A, and vitamin K. The nutrients in cranberries have been linked to a lower risk of urinary tract infections, a common issue that mainly occurs among women and affects the bladder and urethra. Cranberries have also been shown to boost the immune system and help decrease blood pressure. Half a cup of cranberries contains only 25 calories, making them ideal for many low-calorie diets. ## No refined sugar If you're gearing up for the holiday season, chances are you're looking for a cranberry sauce recipe with no refined sugar. Many store-bought brands are loaded with refined and artificial sweeteners and additives, which may not taste great and may not have health benefits. Even many homemade recipes call for loads of processed sugar, topped off with a generous portion of sugary orange juice. Natural sweeteners like liquid stevia, maple syrup, or powdered erythritol are also common in "healthy" recipes, but are unnecessary for a good cranberry sauce. All you need is a few healthy, unrefined sources of sweetness to set yourself up for a great batch of cranberry sauce. ## The secret ingredient You may be scratching your head and wondering what sort of natural sweeteners are good options for your homemade cranberry sauce. Enter: dates! Dates are not only delicious thanks to their natural sugars, but are super nutritious as well. They have a low glycemic index, which is a measure of how quickly your blood sugar rises after eating a certain food. While they're not common in low carb recipes or low-calorie diets (since dried fruit is usually off limits), they contain a large amount of dietary fiber. Fiber is important for digestive health, as well as for controlling blood sugar. They're also high in antioxidants and contain several vitamins and minerals. Just half a cup of dates provides about 14 percent of the daily value for potassium, 8 percent for magnesium, and 10 percent for manganese. The apple cider also acts a natural sweetener in this recipe, which still leaves you with a recipe without any processed sugar. If you regularly eat apples, then fresh apple cider (with no sugar added) will still be in line with your meal plan. ## Good for most diets This cranberry sauce recipe is flexible for multiple diet types. Whether you and your family or friends follow vegan, gluten-free, dairy-free, or paleo diets, this is a side dish to be enjoyed by all. ## Other uses Cranberries are in season from mid-September to mid-November in the United States so they’re typically used in recipes throughout the fall and winter, which is why the flavors might remind you of the holidays. That said, there are several ways to use cranberry sauce year-round. Add a spoonful to your favorite pumpkin soup recipe, or stir it into yogurt, top your chicken with it for a sweet and savory meal, add to a muffin recipe, or you can even shake it in your favorite cocktail as a natural sweetener.Food52This is not a soup for the faint of starch. It's basically cream of potato soup with dumplings in it. Rich and substantial and nourishing, it is nonetheless one of the cheapest and easiest ways I know of to feed a hungry horde, especially if they've been working or playing outdoors in the snow and cold and ice, like my Bavarian ancestors who emigrated here and became a dairy dynasty. I've been told that the recipe did not cross the Atlantic with my German side of the family; it is something they began making only after they settled in Wisconsin. The recipe for the soup portion is vaguely Gallic, like vichyssoise, but one of my cousins says the recipe is Russian and another says it's Polish. It deserves to become a more popular winter food. . .if only there weren't a dozen ways to spell and pronounce its name. We pronounce all the letters in the word, including the "k" and the "p," but most people keep those letters silent, and there are as many ways to spell "knipfla" as there are dumplings in the soup. So. . . the recipe's origins, its pronunciation and/or spelling are debatable, but you might also argue over whether milk has any business in this soup; or whether the potatoes belong in the dumplings, not in the body of the soup; or whether the soup and the dumplings should be cooked separately and should meet each other in the bowl, not in the pot. Sadly, none of us great-grandchildren wanted to continue the dairy business, but we do continue to "argue" about what to call, and how to make, this bowl of comfort. The chubby dumplings are chewy and dense, not light, airy pillows. Eat this often enough and you'll become that lovely term term of endearment, "my little dumpling." Ja?Food and WineI chased the flavor of a proper Tuscan ribollita for 17 years until I ate the genuine article again, finally, at Leonti, chef-owner Adam Leonti’s swanky new Italian restaurant in New York City. Leonti’s deeply savory version of the Tuscan bread and bean porridge was even better than the one I remember from a small hillside restaurant in Siena, Italy, so many years ago. (And that ribollita, which I ate on my first visit to Italy, was so perfect and nourishing that it made me forget for an hour that I was wearing my girlfriend’s puffy sweater because the airline had lost my luggage.) Leonti learned how to make ribollita from a restaurateur from Lunigiana, a three-hour drive northwest of Siena, paying close attention to the porridge’s humble elements: grassy-green, peppery olive oil; earthy, rustic bread; small, thin-skinned white beans; and most importantly, sofrito, the finely chopped, slow-cooked mixture of carrots, onions, and celery that gives ribollita its extraordinary flavor.At Leonti, sofrito is the foundation of ragù, and of the hot broth served to guests upon arrival—and it’s such a crucial ingredient that his cooks make about 75 quarts of it a week. Leonti used to laboriously chop his sofrito with a knife by using a rocking motion. “Then I watched Eat Drink Man Woman, and the best part is the beginning, with the Chinese chef chopping with big cleavers,” he recalls. “I thought, ‘That’s the move!’”So, Leonti bought some large cleavers in Chinatown and a wood butcher block and set up a sofrito station in the kitchen, where today his cooks rhythmically chop and break down the whole vegetables into rubble using the same kind of chopping technique I saw a barbecue cook use at Skylight Inn BBQ in Ayden, North Carolina, to break down the meat of whole smoked hogs into a fine mince. The size of the mince matters—the smaller the better—Leonti says, because you’re multiplying the surface area of the vegetables by a thousand-fold. More surface area to caramelize in the pan equals more flavor.When I made Leonti’s ribollita at home in my Birmingham, Alabama, kitchen, I tried the double-cleaver technique but quickly switched to an efficient, two-handledmezzaluna after too many stray bits of onion, carrot, and celery fell to the kitchen floor. I followed his advice and sweated the vegetables in olive oil in a Dutch oven, slowly cooking the mixture, stirring almost as often with a wooden spoon as you would with a roux. After 30 or so minutes, I turned up the heat until I heard that rapid sizzle, signaling that the sofrito was beginning to caramelize, creating a massive amount of flavor. When you build flavor from the bottom of the pot like this, the flavors continue to transform, concentrating even further when you add then reduce aromatic liquids— in Leonti’s case, adding crushed tomatoes and white wine, which cook down to a tomato-wine-sofrito jam full of umami. That flavor base then gets rehydrated with water, then cooks down again with the kale, potatoes, and bread—the latter adds tangy flavor and disintegrates into the soup to add texture. Finally, cooked beans—both whole and pureed—go in, thickening and tightening the soup into a porridge.Leonti serves many of his courses in gold-rimmed Richard Ginori china to frame his food in the Tuscan context. His food is big city fine dining meets cucina povera, the Italian cooking tradition born of necessity that elevates humble ingredients into dishes fit for a king. I asked him about the restaurant’s tightrope walk between high and low. “What is luxury? Luxury to a few is foie gras or truffles,” he says. “But the ultimate luxury is time and space. Those are the two most expensive things on the planet. Ribollita is such an expense of time. It’s the ultimate luxury.”Especially when you’ve spent 17 years searching for a proper recipe. —Hunter LewisCook’s note: Decent bread and canned beans work fine here, but if you shop for the best rustic loaf baked with freshly milled flour you can find, and cook your beans in extra sofrito a day ahead—especially white beans sold byRancho Gordo—your ribollita will go from good to great.Food52I loved the idea of this contest, but I found it difficult to come up with just one recipe. I come from a family of really wonderful cooks. For us, sitting down to a meal is not just about eating to nourish our bodies, but food provides comfort, sustenance, and, most of all, love. The recipe that I finally decided to submit is one that I grew up eating, and throughout my childhood, was my favorite dish. I first tasted it in my great-grandmother's kitchen. She immigrated to America from Italy, and she was an extraordinary cook. I remember that she had a brick oven in her backyard, where she would make homemade pizza and bread. She would make ravioli on her kitchen table and roll the dough out with a broomstick handle. But the dish that she is really remembered for, by everyone in my family, is her Sunday sauce. This is the ragu that she made every Sunday morning before going to church. She would serve it in the afternoon as part of an elaborate Sunday dinner to her husband, children, and grandchildren. When my great-grandmother's son married a young Irish woman (my grandmother) she had to learn how to make this sauce. When my grandparents' son (my father) married my mother (who is of Mexican descent) my great-grandmother taught my mother how to make this sauce. Now I make it as well. But like all of the women in my family, I have slightly altered the ingredients and cooking techniques to make the sauce my own. But despite the changes I have made, I still consider this the sauce that I grew up eating. I now make this sauce for my own six-year-old daughter, and it is my hope that when she grows up, she will make it for her children and remember its roots. This is not week-day evening cooking, when dinner can be on the table in 30 minutes. If I want to make a pasta sauce on weekday evenings, I usually turn to a fresh pomodoro sauce or an aglio e olio sauce. No, this is a weekend sauce, ideally made on a Sunday, when the cook cannot be rushed. It takes time to roast the meats, simmer the sauce, and taste the ingredients as they come together. But it is the most rewarding dish thatI know how to make, and despite its simplicity, it always receives accolades. Some cooking notes: What gives this sauce its incomparable flavor is the pork, so don't be tempted to substitute another ingredient. Go to a butcher shop and get homemade Italian sausages. I guarantee that you will taste the difference in the sauce. As for the bones, the best cut is neck bones, which is what my mother uses. However, I find these hard to source, so really any small pork bones will do. I have used spare ribs, pork side bones, and a farmer at my local greenmarket sells me pork soup bones. All have worked well. Do not discard the bones after you have made the sauce. They are wonderful to gnaw on. (In fact, the bones were my grandfather's, my mother's and my favorite parts of this dish to eat. We used to fight over who got to eat them!) As for the tomatoes, use really good quality tomatoes. You can definitely taste the difference. I like Muir Glen organic Roma tomatoes. Try to find a brand without a lot of added salt. And any sort of dried pasta will work with this dish, but I like a shape with some ridges and corners that the sauce can cling to. Penne Rigate or rigatoni are both good choices. My favorite pasta brands are Italian imports -- Latini and Rustichella D'Abruzzo. Once you have tasted pasta made from bronze casts, you will never go back to supermarket pastas. - cookinginvictoria
