For a lighter meal, you can omit the rice noodles; the calories will decrease to about 230. Ingredients 2 teaspoons canola oil 1/2 cup thinly sliced shallots 4 teaspoons Thai red curry paste 1 tablespoon minced fresh garlic 4 cups unsalted chicken stock (such as Swanson) 1 cup light coconut milk 2 cups chopped skinless, […]
The torn romaine lettuce wilts just slightly in the soup and has a lighter, fresher, less earthy flavor than heartier greens like spinach or kale. Slice the carrot the same shape and thickness as the leek so you get a balance of both vegetables in every spoonful. Ingredients 1 1/2 tablespoons canola oil, divided 1 […]
This dish has all the umami-rich and crisp-tender qualities we love about classic takeout and none of the greasy, sodium-bomb qualities we don’t. Wavy, deep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles, […]
Ingredients 2 teaspoons olive oil 2 (6-ounce) skinless, boneless chicken breast halves 3/8 teaspoon freshly ground black pepper, divided 1/4 teaspoon kosher salt, divided 1/4 cup finely diced carrot 2 tablespoons thinly sliced shallots 1 teaspoon chopped fresh thyme 2 garlic cloves, chopped 1/4 cup dry white wine 1/3 cup unsalted chicken stock (such as […]
Date-night dinner need not center around meat. Here, earthy, meaty shiitake mushrooms balance lemony asparagus and a rich, perfectly poached egg. Ingredients 2 tablespoons olive oil 1/3 cup thinly sliced shallots 1 tablespoon chopped fresh thyme 2 cups sliced shiitake mushroom caps (about 6 oz.) 5 ounces trimmed fresh asparagus 3 garlic cloves, thinly sliced […]
Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You’ll sometimes find miso in your supermarket’s produce section, near the tofu; it might be on the Asian foods aisle on the shelf. For the least expensive option, pick up miso at an Asian […]
Ingredients 1 1/2 tablespoons olive oil 2 cups chopped yellow onion 6 garlic cloves, minced 7 ounces dry-cured Spanish chorizo, diced 6 cups unsalted chicken stock (such as Swanson) 3/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper 1 pound small red potatoes, quartered 1 (14.5-oz.) can unsalted diced tomatoes, drained 12 ounces curly kale, […]
Ingredients 2 pounds russet potatoes, peeled and cubed 1.13 ounces all-purpose flour (about 1/4 cup) 2 cups 2% reduced-fat milk 1 cup unsalted chicken stock (such as Swanson) 3/4 cup light sour cream 1 1/4 teaspoons kosher salt 1/2 teaspoon black pepper 2 1/2 ounces sharp Cheddar cheese, shredded (about 2/3 cup) 6 center-cut bacon […]
Think of posole as chili’s brothier, lighter cousin, a Mexican version of chicken soup. Posole is also another name for the hominy, or rehydrated dried corn, that goes in the dish. Starchy, slightly chewy hominy will hold up during the long simmer while the onion and poblano pepper release their flavor into the stock and […]
After tasting the delicious results of “milking” a fresh corn cob, you’ll never shuck and chuck again. We fully tap the flavor of in-season corn with this kernel-to-cob cooking method, infusing our summer soup with a wealth of rich, sweet flavor. Ingredients 7 ears yellow corn, shucked 4 cups unsalted chicken stock 1 tablespoon […]