- sugar
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- lemon juice
- vanilla extract
Permalink at: http://www.nytimes.com/2013/06/04/health/andalusian-chickpea-and-spinach-soup-recipes-for-health.html?ref=health
Advance preparation: You can make this through Step 3 up to a day ahead. You might want to hold off adding the spinach until you reheat, if you want it to have a nice color. Bring the soup to a simmer and proceed with Step 4.
Nutritional information per serving (6 servings): 259 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 41 grams carbohydrates; 10 grams dietary fiber; 79 milligrams sodium (does not include salt to taste); 11 grams protein
“A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.”
- extra virgin olive oil
- sweet paprika
- dry white wine
- Salt to taste
- saffron
- Freshly ground pepper
PermaLink at: http://www.nytimes.com/2013/06/03/health/pureed-spinach-soup-with-middle-eastern-spices.html
“This soup was inspired by a Syrian recipe that I love, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. I decided to use the same spices in a puréed spinach soup, and it worked beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that’s a great finishing dimension to the soup. The rest is drizzled onto each serving.”
Advance preparation: You can make this several hours before you serve it, but you will lose the bright green color. If you are making it ahead, the soup will look brighter if you wait until just before serving to stir in the yogurt.
Nutritional information per serving (4 servings): 314 calories; 11 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 3 grams monounsaturated fat; 8 milligrams cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 241 milligrams sodium (does not include salt to taste); 21 grams protein
Nutritional information per serving (6 servings): 210 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 2 grams monounsaturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 161 milligrams sodium (does not include salt to taste); 14 grams protein
- extra virgin olive oil
- finely diced celery
- Salt to taste
- medium-grain rice
- chicken stock or vegetable stock
- bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
- ground allspice
- ground clove
- freshly grated nutmeg
- ground cinnamon
- Salt and freshly ground pepper
- cornstarch
- drained yogurt or Greek-style yogurt
- chopped walnuts for garnish
- FOR THE ICING:
- water
- vegetable oil
- eggs
- FOR THE CAKE:
- powdered sugar
- vanilla extract
- milk
- sliced strawberries
- all-purpose flour
- whole wheat flour
- baking powder
- baking soda
- cinnamon
- buttermilk
- canola oil
- vanilla
serve with toasted bread rubbed with garlic and olive oil, ricotta
- large artichokes
- lemon to acidulate a bowl of cold water
- peas in their pods
- fave in their pods
- large or 6 small spring onions
- olive oil
- salt
- canola oil
- sliced shiitaki mushrooms
- minced fresh ginger
- sesame seeds
- soy sauce
- Asian sesame oil
- Kosher salt
- hard-boiled eggs
- sweet pickle relish
- celery seed
- freshly ground pepper
- minced celery
- Tabasco
- mayonnaise
- sweet pickle juice
“Barefoot Contessa” Family Style"
- baby spinach leaves
- good olive oil
- kosher salt
- freshly ground black pepper
- unsalted butter
- Lemon
- olive oil
- eggs
- salt and fresh ground black pepper to taste
- grated mozzarella or other low-fat mild cheese