This tasty winter salad uses these colder weather fruits and veggies: kale, oranges and pomegranate arils.
When I made my mocktail on New Year’s Eve, I knew it wouldn’t be a one night affair. The strawberry mint shrub and I have a budding culinary relationship. In my test kitchen, this vinegar drink is an ingredient for not only sprucing up bottled water, but for some new recipe creations! Today I’m sharing one of them; a salad that screams WINTER! Kale is the base. I added citrus, pomegrante arils, and roasted almonds. It’s finished with a vinaigrette made by mixing my strawberry shrub with olive oil. Here’s proof that you don’t have to wait til summer to enjoy a fresh green salad.
It’s been my mantra for 2016 …well .. the first part of the quote anyway. After living in a home for 26 years, and NOT taking time to declutter my life before now, I ‘m in need of a large dumpster! So the purging has begun. Much of my junk is obsolete.. boy has technology changed! Some of these dated items I’ve repurposed, like the stacks of books my husband and I own. These texts, once the purpose of education, are now considered decorative, covered in parchment paper and filling bookshelves in our great room. Some of my unwanted stuff, is just a reflection of changed interests and hobbies… like a 44 gallon fish tank.. I am serious..
Now for the second part of that opening quote, there is this
Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.
My new ingredient for 2016 is lentils! I picked lentils for 2 reasons. The first is simply that I like lentils, yet have never prepared them. The second relates to a broader goal to heighten public awareness, something that the United Nations began by declaring 2016 the International Year of Pulses. If you’re asking yourself, ‘What are pulses?’, you’re not alone. I did. You probably know them as dry peas, dry beans, chickpeas and yes, lentils. Sounds more familiar, right?
Theses little beans are the food equivalent of a hat trick; they score with three notable benefits: nutritional, economic and environmental.
Pulses are a plant based source of protein. The fact that they are a terrific source of fiber, makes them an important food for managing chronic diseases like diabetes and heart disease and cancer.
Pulses are inexpensive to buy and have a long shelf life. A study published in Obesity concluded the can be helpful with weight management by increasing the feeling of fulness when included in meals.
Pulses aren’t just good for our bodies, they’re good for the environment. If you want to eat sustainably, don’t forget these.
I am amazed at the numerous ways to prepare lentils and suggest you check out Oldways tips for 12 Great Ways to use Lentils. I went with the soup suggestion , making a copycat version of a Panera favorite. It’s easy to make and so delicious , especially on a cold winter night.
Be sure to check out the links at the bottom of this post to see what new ingredients my fellow Recipe Reduxers are trying for 2016!
1.Heat oil in a large soup pot over medium heat. Add carrots and onion and cook until the vegetables begin to soften, about 5 to 6 minutes.
2. Add garlic and mushrooms and cook just until mushrooms release liquid, about 3 minutes.
3. Add tomatoes,bay leaf, thyme, cooking stock, pepper and lentils. Bring to a boil over medium high heat, then reduce heat , cover and and simmer until lentils are tender, about 35 minutes. Stir in balsamic vinegar and 2 tablespoons parsley. Garnish each bowl with remaining parsley.
Yes, you can make flavorful chicken pho in less than one hour!
Disclosure: I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m delighting in the cooler temperatures this week. We had a balmy, humid Christmas. No complaints, but this week I’m enjoying the things associated with winter, including mittens, blankets and soup. For me, soup is comfort. I also like the fact that they increase satiety, the feeling of fullness that signals your brain to stop eating. For these reasons, I routinely enjoy a bowl of soup as part of my healthy lifestyle.
Today I’m sharing a recipe for a Quick Vietnamese Chicken Noodle Pho. I know, ‘quick pho’ sounds like an oxymoron. Vietnamese pho is all about the broth! Unfortunately, prepping authentic tasting pho can be a ridiculously long affair (I hear hours and even days of simmer time). In the past, I would never have attempted to make this, leaving it a treat reserved for only when I’m eating out. Now, with the introduction of a new line of Cooking Stocks from Progresso…
…I can re-create restaurant favorites in the comfort of my own kitchen.
Progresso Cooking Stocks are insanely flavorful! These premium Cooking stocks are made by simmering real bones, vegetables and herbs to create a flavor that’s close to homemade. The rich, meaty flavor of these stocks makes them ideal for adding deep, complex flavor to many dishes including soups and stews, sauces and gravies. I love that they’re made without artificial flavors and have just 15-45 calories/95-420 mg sodium /0-1 gram fat per serving.
Here are all the ingredients I used to make this comfort food…
..that starts by adding fresh ginger to the Progresso Chicken Cooking Stock along with chicken thighs and bit of fish sauce and sugar. While the chicken simmers in the stock for 30 minutes, noodles are cooked and drained. Before 60 minutes are up, bowls are filled with noodles and chicken and the piping-hot hero ingredient is ladeled over the top. The fun part of this meal is allowing everyone to customize their own pho by providing an assortment of garnishes set in the middle of the table. I served thinnly sliced scallions, crunchy mung bean sprouts, fresh Thai basil, limes, serrano chiles, and Sriracha. How would you finish your bowl of flavor?
Check out the links below for more ways to easily enjoy one of the hottest culinary trends, bone broth, using Progresso premium Cooking Stocks.
Quick Chicken Noodle Pho
by Diane Boyd
1 tablespoon minced peeled fresh ginger
1 32 ounce carton Progresso Chicken Cooking Stock
4 boneless, skinless chicken thighs
1 teaspoon fish sauce
1 teaspoon sugar
8 ounces dried rice noodles
1 scallion, thinnly sliced
2 cups mung bean sprouts
1/2 cup Thai basil
1 lime cut into wedges
2 red serrano chiles
Hot Sauce , Sriracha, or hoisin sauce (optional)
1. Combine Progresso Chicken Cooking Stock and fresh ginger in a stockpot over moderate heat. Add chicken thighs, sugar and fish sauce. Bring to a boil. Reduce heat and simmer until the chicken is cooked, about 30 minutes.
2. While stock is simmering, prepare noodles according to package direction. Drain and keep warm.
3. When chicken is cooked, remove from pot and cut into bite sized pieces. Strain stock.
4. Divide warm noodles between four bowls. Add chicken. Ladle the broth over noodles and chicken. Serve with scallions, bean sprouts, lime wedges, thai basil and serrano chiles. Add hot sauce, sriracha or hoisin sauce as desired.