This “feel-good” soup is aromatic and chock full of protein and fragrant Asian flavours. It’s the perfect antidote for a miserable cold—or just miserably cold weather!
You can control the sodium content of your soups by using homemade chicken or vegetable stocks. In addition, when purchasing ready-made stocks, read labels carefully. One popular brand’s regular organic chicken stock contains 740 mg of sodium per cup versus 115 mg in its low-sodium variety!
Heat oil in large saucepan over medium heat. Add chicken thighs and brown on one side for about 1 to 2 minutes. Turn thighs, add garlic, and cook for 1 to 2 minutes more. Remove garlic and chicken from pan and set aside on clean plate.
Add chicken stock, lemongrass, ginger, fish sauce, soy sauce, chili sauce, and syrup to pan, scraping pan bottom with fork as you do to release the u201cbrowningu201d into pan. Bring mixture to a boil, then reduce heat, add chicken and garlic, and simmer gently for 10 minutes.
Meanwhile, put noodles in large saucepan of boiling water, turn off heat, and leave to stand for about 4 to 5 minutes till tender, or according to package instructions. Drain well and divide among 4 deep soup bowls.
Strain soup through sieve to remove ginger chunks, lemongrass, garlic, and chicken. Remove chicken from sieve and flake into small bite-sized pieces. Return strained stock and chicken to pan. Add shredded bok choy and cook over medium heat till greens are tenderu2014about 3 minutes. Ladle soup immediately over noodles and garnish each bowl with cilantro or parsley (optional).
This plant-only recipe may look like it required a lot of fuss, but it comes together easily. Tender zucchini is loaded with a hearty and satisfying bean mixture and then finished off with a drizzle of cheesy tasting sauce. What’s nutritional yeast? Not to be confused with brewer’s yeast or the active dried yeast used to make bread and pizza crust, nutritional yeast is a deactivated form of a micro-organism that is dried into flakes with an abundance of naturally occurring glutamate. Glutamate is an amino acid that interacts with specific taste cells in the tongue to unleash an umami, cheesy wave of flavour. Blend it with silky tofu and some seasonings and … bingo … vegan cheese sauce.
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.