This 4th of July, serve creative, garden-fresh salads.
Spinach and Kale Smoothie: 1/2 cup almond milk, handful kale, handful spinach, banana, flax seed meal, orange, apple, ice... and blend.
Hot and Sour Soup w/o Pork... my idea of comfort food! The secret to the egg ribbons is add cornstarch slurry (1/2 teaspoon cornstarch, 1/2 teaspoon water) to the eggs for more control, and DO NOT stir when you add the eggs to the soup. So good! hot sour soup recipe, asian soup recipes, hot and sour soup recipe
Had this for dinner last night... and again for breakfast. Yum. (but hold the water, use stock only)
Hot and Sour Soup
I love cuban black beans... with a little Queso Fresco on top! Cuban Black Beans serves 6 Ingredients: 1 lb bag black beans, rinsed 1 T vegetable oil 1 yellow onion, diced 4 cloves garlic, minced 2 tsp salt 1 bunch cilantro, minced water Directions: Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside. In a large dutch oven, heat the oil over medium high heat. Add the onion and saute for about six minutes, until soft and translucent. Add two cloves of the garlic and continue cooking for another thirty seconds. Add the beans to the onion and garlic mixture and enough water to cover everything by an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour. After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook another hour until beans are tender and the cooking liquid is thick. Stir occasionally while cooking. Once cooked, add salt and additional minced cilantro if desired. Serve beans over rice, puree and serve as black bean soup or save for additional uses.