Serve with not-too-salty pickled cucumbers, and ice cold mugicha to drink. Or serve with tempura, which can be dipped in the same sauce.
- * Grated wasabi
- * Toasted sesame seeds
- mirin
- tablespoongrandulated white sugar
- dashi stock
- * Grated fresh ginger
- * Finely grated yuzu peel
Something you can easily throw together.
Could either be made as a snack or a meal.
The challenge to this is getting the timing right; you may want to keep the beans on a gentle heat while you toast each sandwich, if your grill is too small to do all at once.
The beans can also be substituted for beans and sausage, tinned spaghetti, or whatever you feel like trying!
- thick slices of bread
- cheddar cheese
- large tin of baked beans
- olive oil
- large ears corn in the husk
- ;lean beef pot roast
- oil
- brewed coffee
- pepper
- carrots
- potato pieces
- flour
- cooked brown rice
- 8oz sirloin
- sour cream
- 1tbs flour
- tomatoe paste
- mustard
- wcestershire sauce
- beef bouillon cube
- carroway seed
- small onion sliced
- sliced mushrooms
- butter
- cooked noodles
- oil
- onions sliced
- ground beef
- potatoes peeled and cubed
- condensed c of mjushroom soup
- water
- paprika
- Crust:
- Filling:
- large egg yolks
- unflavored gelatin
- sugar
- heavy cream
- table salt
- green cr�me de menthe
- white cr�me de cacao
This soup uses store-bought low-sodium chicken broth doctored with vegetables and herbs to brighten its flavor. Once completed, the soup is served immediately.
This recipe was published in our cookbook The Best Light Recipe.
Per 1 1/2-cup serving:
Cal 120; Fat 1.5 g; Sat fat 0 g; Chol 0 mg; Carb 22 g; Protein 6 g; Fiber 5 g; Sodium 930 mg
- Broth
- vegetable oil
- table salt
- low-sodium chicken broth
- fresh thyme
- fresh parsley leaves
- Soup
- frozen peas
- minced fresh tarragon
- Table salt and ground black pepper