Beef stew meat is a great bargain, cut from tougher cuts of beef that are best cooked low and slow. This classic soup takes a pound of beef, some vegetable,s and grain for a hearty soup to feed a crowd. Ingredients 3 tablespoons unbleached flour 1/2 teaspoon salt 1 pound lean stew meat, cut into
The zest and juice of tangelos and lemons give this chicken pasta salad a decidedly fresh, bright flavor. Ingredients Marinade/Dressing 1/4 cup extra virgin olive oil 2 lemons 4 tangelos 1 cup tangelo and lemon juice combined (from 2 lemons and about 4 tangelos) 4 cloves garlic, minced 1/3 cup yellow onion, diced 2 tablespoons Dijon mustard
Color up winter with these fun, healthy noodles. Ingredients 6 large carrots 3 tablespoons olive oil, divided 1 tablespoon finely-chopped fresh ginger Zest from 1 large orange 1/2 teaspoon coarse salt 1/4 cup chopped fresh parsley 1/2 teaspoon red pepper flakes Preparation Heat the oven to 400°F. Slice the carrots lengthwise into thin planks, then
By roasting the mushrooms for this soup in the oven, you make them tender and juicy. When you uncover the pan, they brown and shrink slightly, concentrating the flavor. Save time by making the rest of the soup while the mushrooms are in the oven. Ingredients 8 ounces fresh button mushrooms, coarsely chopped 8 ounces
