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Recipes

Pork and Veal Schnitzels with Red Cabbage, Apple Sauce and Potato Pancakes

Pork and Veal Schnitzels with Red Cabbage, Apple Sauce and Potato Pancakes

You can make all or just parts of this hearty fall meal.

Serves 6

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

This zesty, good-for-you recipe is perfect for a family dinner. "Pickling" the meat with citrus makes for a quicker prep time.

Serves 4

Greek Burgers with Feta Sauce

Greek Burgers with Feta Sauce

Greek-style chimichurri and feta sauce pack a delicious flavor punch. You can also serve the three-ingredient sauce with cut veggies, pita chips or dolloped on salad.

Serves 4

Soba Bowls

 
Soba Bowls
SUBMITTED BY:
Rachael Ray

This noodle soup offers a chance to pair up foods kids already love with new ones they might be hesitant to try. Individualize according to your family's tastes!

Serves 4

INGREDIENTS:

  • 1/4 cup high-temperature cooking oil, such as safflower or canola oil
  • About 1/2 pound shitake mushrooms, thinly sliced
  • About 1/4 pound maitake (hen of the woods) mushrooms, thinly sliced
  • 2 carrots, peeled and cut into matchsticks
  • 1 large parsnip, peeled and cut into matchsticks
  • 2 medium leeks, trimmed and cut into matchsticks, washed and well-drained
  • 1 2-inch piece of fresh ginger root, peeled and grated
  • 3-4 cloves garlic, thinly sliced
  • 1 Fresno chili pepper, halved, seeded and thinly sliced
  • Salt and black pepper
  • 8 cups chicken stock or vegetable stock (64 ounces)
  • 4-6 tablespoons Tamari (dark soy sauce), to taste
  • 1/4 pound enoki mushrooms, separated
  • 1 package soba or 1/2 pound whole wheat spaghetti or thin spaghetti
  • Chopped shiso leaf or cilantro, for garnish
  • Chopped scallion greens, for garnish

DIRECTIONS:

  1. Heat the oil in a soup pot or Dutch oven over medium-high to high heat. Add the shitake and maitake mushrooms. Brown the mushrooms until nutty and fragrant, then add the vegetable matchsticks, ginger, garlic and chili pepper; season lightly with salt and liberally with black pepper. Stir fry for a minute or two, then add the stock and bring the soup to a boil. Season with 4-6 tablespoons of Tamari. Add the soba or spaghetti and cook to just tender. Stir in the enoki mushrooms.
  2. Using tongs, fill the bowls with noodles, mushrooms and vegetables. Ladle broth over the top and garnish.
  3. Serve with chopsticks and a large spoon for slurping.
 


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