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Tag Archives | Soup

Misoshiru

Misoshiru is the most ubiquitous Japanese http://generic-cialis4health.com/ soup made with number one dashi, miso, tofu, wakame and green generic cialis online onions.

The Sauce: Dashi – Number One Dashi made with kombu and bonito flakes infuses these flavors into a potent stock for Japanese cooking.

‘Great Sauces Transform Good Food into Gourmet’ 

Sipping soup

Once seated at a Japanese restaurant, besides polite bows and subtle smiles, you’ll usually be sipping a warm bowl of Misoshiru. It’s made with dashi, miso, wakame, tofu and fresh green onion.

WakameSea farmers have grown wakame, a sea vegetable, in the ocean for hundreds of years. It’s viagra sales canada rich in calcium, iodine, thiamine and niacin. It’s a source of omega-3 fatty acids so it’s good for you. Basically a seaweed, it has a subtle sweet flavor and a slightly slippery texture. It’s dried in very small pieces and quickly expands when reconstituted. I love it because it stores well so I keep a package in my pantry.

Along with small cubes of tofu and floating fresh green onion slices, the dashi stock with miso paste is the characteristic base of this Japanese soup. It’s easy to make at home so don’t wait to go out.

You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Chicken Stock, Beef Stock, Sushi on the Fly, Thai Chicken with Fresh Basil, Vietnamese Kebobs with Dipping Sauce, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Number One Dashi and Yakitori.

1 of 3 part series ”Land of the Rising Sun”. Part 2 Cucumber Salad, Part 2 Salmon and Noodles with Dashi cialis and bph mechanism of action Sauce. More on Dashi.

2012 AniversaRecipe – Deep Dish Apple Pie
2011 AniversaRecipe – Pork Chops with Pineapple Salsa

Recipe: Misoshiru

Prep Time: 3 Minutes | Cook Time: 8 Minutes | Yield: 6 Servings | Level: Easy

Ingredients
Red and White Miso1/4 block 16-oz american botanical online pharmacy store soft tofu
3 cups Number One Dashi
2 Tbsp miso
1 Tbsp wakame
2 green onions, diagonally sliced

Special Equipment – medium saucepan

Instructions
1 Wrap the tofu in a paper towel and set aside to absorb the liquid.

2 Warm dashi in a saucepan over medium heat but don’t boil.

3 Place the miso in a small strainer and submerge halfway in the dashi. Use chopsticks or a small spatula to stir the miso until it flows throw the sieve. Make sure the dashi doesn’t boil after the miso has been added. It will change the flavor of the soup.
Miso in wire basketMiso strained into broth
Add Tofu Chunks4 Add the wakame. Slice the tofu in small cubes and add to the saucepan. When the tofu floats and the wakame is rehydrated, turn off the heat.

Misoshiru5

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Serve in small bowls garnished with green onion slices.

Information
Notes
Using paper towels to absorb excess liquid helps the tofu absorb more soup stock and improves the flavor.

Dashi BouillonHomemade Number http://viagraonline-cheapbest.com/ One Dashi is easy to make or you can reconstitute dashi granules in warm water.

Use red or white miso or a combination of both. Red is more potent and white is more subtle.

Don’t let the dashi boil once the miso has been added. If necessary, remove the pan from the heat.

Applications
Serve with Japanese cuisine such as Sesame Shrimp with Miso Dipping Sauce, Sushi on the Fly, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce and Yakitori.

sushi, tempura, tonkatsu and beef teriyaki.

Dish Designer

  • Exchange green onion for some finely diced red bell pepper.

WakameInspiration – Helen Horton

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Misoshiru
Written by viagra discount card
Photographs by Helen Horton
Updated: October 21, 2013

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Baked Potato and Bacon Soup

Part 4 of 4 part series “National Soup Month”. Click here for Part 1, click here for Part 2, click here for Part 3.

Baked potato skins

A rustic soup with fragments of baked potato skins, this hearty soup concentrates the flavor of the potato in the baking process. Add smoky bacon, rich stock, a wisp of cheese and you have this comfortable bowl of pottage. If you bake the potatoes in advance the rest works up in 25 minutes. The dish is reminiscent of a bacon and cheese baked potato but served in a bowl.

Click here for more about soup.

2011 AniversaRecipe—Italian and White Bean Soup

Recipe: Baked Potato and Bacon Soup

Prep Time: 10 Minutes | Cook Time: 1 Hour 22 Minutes | Yield: 9 Cups | Level: Easy

Ingredients
The Sauce
4 medium Russet Potatoes, about 2 ½ lbs ;)
4 thick slices Bacon, diced
2 cups Onion, diced
3 cloves Garlic, minced
1 tsp Salt
1 tsp Pepper
1 Bay Leaf
1 ½ cups Chicken Broth
3 cups Milk
½ cup Half & Half
1 Tbsp chopped fresh Parsley
1/4 cup sliced Green Onion
1/2 cup shredded Sharp Cheddar Cheese

Instructions
1. Bake potatoes without foil in a 400 degree oven for 1 hour or until tender. Cool slightly and then roughly mash, including skins, with a potato masher. Set aside.

2. In the meantime, cook bacon in a large pot until crisp, about 5 minutes.

3. Add onion and sauté for 5 minutes.

4. Add garlic, salt, pepper, bay leaf and sauté for 2 minutes.

5. Add broth and deglaze the pan. Add milk and potatoes. Bring to boil then simmer for 10 minutes.

6. Stir in Half & Half and parsley.

7. Serve in bowls garnished with grated cheddar and sliced green onion.

;) Baked Potatoes—Bake the potatoes 1-3 days ahead when you have the oven fired up for a dinner earlier in the week. Rough mash them, cool and store in zipper bag in the
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fridge until you are ready to make this soup.

Dish Designer
• Exchange Half & Half for heavy cream or milk depending on desired richness.
• Cook two extra strips of bacon and reserve to garnish with the cheddar and green onion.
• Omit parsley.
• When doubling the recipe, one bay leaf is sufficient.
• Exchange

Inspiration—Cooking Light

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Broccoli and Cheese Soup

Part 3 of 4 part series “National Soup Month”.  Click here for Part 1, click here for Part 2, click here for Part 4.

Eat broccoli in cheese

I started making Broccoli and Cheese Soup in the mid-eighties in Okinawa, thanks to my friend Cheryl. She shared a pot of soup to feed my family when I was quite ill. The kids loved it so I requested the recipe. It cooks up in about 20 minutes so a hungry kid or hungry anyone doesn’t have to wait long for a warm bowl of soup on a cold winter evening. A great way to eat broccoli, it has a cheesy sauce and some tender noodles. Serve some fresh fruit and a roll and everyone is happy and well fed.

Click here for more about soup.

2011 AniversaRecipe—Homemade Chocolate Frosting

Recipe: Broccoli and Cheese Soup

Prep Time: 6 Minutes | Cook Time: 16 Minutes | Yield: 10 Cups | Level: Easy

Ingredients
The Sauce
1 Tbsp Vegetable Oil
1/3 cup chopped Onion
1 small clove Garlic, minced
3 cups Chicken Broth
2 cups uncooked Curly Noodles
1 10-oz pkg Chopped Broccoli, thawed
2 cups Milk
1/2 lb Velveeta Cheese, cubed
Salt and Pepper to taste

Preparation Instructions
1.  In a large pot, heat oil and add onion. Sauté for 3 minutes. Add garlic and cook for 1 minute.


2.  Add broth and heat to boiling. Add noodles and boil for 3 minutes stirring constantly.

3.  Stir in broccoli and cook 4 minutes, stir occasionally.

4.  Add milk and cheese, cook until cheese melts, stirring constantly.

5.  Adjust for salt and pepper. Serve in bowls with rolls or cornbread, if desired.

Dish Designer
• When doubling, 1 16-oz package of chopped broccoli is enough.
• Exchange garlic for a pinch of garlic powder added with broth.
• Exchange curly noodles for flat noodles.

Inspiration—Cheryl, friend I knew in Japan

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Halloween Traditions

When I was a kid we could go trick-or-treating around the neighborhood with some cautioned freedom. My family lived in a San Fernando Valley burb where we knew most families on the street. Mild coatless weather, we dressed in an array of homemade costumes to ring doorbells and collect sugar treasures. Upon return home, Dad and Mom enforced a sharing ritual. The rule assured everyone would wind up with the same quantity of candy.

Here’s how the prescribed procedure played out. We kids sat cross-legged in a large circle on the living room floor and dumped our candy into our own pile in front of us. We were allotted a few minutes to quickly segregate the best loved candy from the ‘not so much’ loved candy. The best candy was strictly guarded in a pile right in front of us. We hand-bulldozed the ‘not so much’ candy into a community pot in the center. Then turn-taking began. Going clockwise around the circle, each person could take one piece of candy from either their own hoard or from the community pot. We each ended up with even amounts but we’d also kept the best fruits of our trick-or-treat labors.

Do you have a Halloween memory to share? Perhaps you may enjoy a few holiday recipes and start some new traditions. Try my Three Sisters Baked Sugar Pumpkins (10/13/2011) for your Halloween dinner. Cook up an easy pot of caramel (10/23/2011) touched with anise and black food coloring for lovely Licorice Caramels. Bake off some circular Spider Web Sugar Cookies (10/25/11) and decorate with slithery spider webs or Frosted Maple Spice Cookies (10/29/11).

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Three Sisters Baked Sugar Pumpkins

Like French Mirepoix, Italian Soffritto and Creole Holy Trinity; Native Americans have their own trifecta of ingredients. Known as ‘Three Sisters’, it’s the combination of corn, beans and squash. On my first attempt at stuffed pumpkin, I steered away from the frequent ground beef and cream of something soup. The Three Sisters combination kept calling. Could it be because I actually have three sisters?

Since pumpkin is squash, I wanted to create a dish with corn and beans. This sauce is more a filling than a stuffing. It combines a savory sausage meat mixture with, you guessed it, beans and corn plus tomatoes, aromatics and seasonings. And here is the other variation; it’s baked in individual sugar pumpkins.

Sugar, or pie pumpkins, range in size from about 4” to 12” in diameter. They are naturally a little sweeter, more like acorn or butternut squash. Since the large Jack-o-lantern varieties are more fibrous and bland, sugar pumpkins produce the perfect vessel for baked squash dinner. Once the pumpkins are baked to silky softness, you can eat the filling and scoop out morsels of the squash with each bite. Perfect for a chili day especially the week of Halloween, it’s an upgrade from the condensed soup meat sauce of traditional stuffed pumpkins.

This recipe makes a delicious hearty soup so make a double batch for dinner tomorrow and save the rest for the holiday. After a couple of days in the fridge or freezer, the flavors meld even more. On Halloween the kids can help clean and fill the pumpkins for an easy holiday dinner tradition. Individual pumpkins make serving fun. Enjoy my Three Sisters Baked Sugar Pumpkins for your holiday celebration.

Prep Time: 20 Minutes | Cook Time: 2 Hours 20 Minutes | Yield: 6 servings | Difficulty: Easy

Ingredients
The Sauce
2 lbs ground Country Sausage ;)
2 medium Onions, diced
2 cloves Garlic, minced
2 cups Chicken Broth
2 15-oz cans Light Red Kidney Beans, drained
2 cups frozen Corn
1 29-oz can Diced Tomatoes
2 tsp Cumin
1/2 tsp Crushed Red Pepper
2 tsp Salt
1 tsp Black Pepper

The Rest
6 1 ¾ to 2 lbs sugar or pie pumpkins

Preparation Instructions
1.  In a large pot, brown the sausage on medium high heat about 6-8 minutes or until pink is gone. Drain fat.

2.  Add onions and garlic then continue cooking on medium heat until soft, about 6-8 minutes.

3.  Add chicken broth and deglaze the pan.

4.  Add beans, corn, tomatoes, cumin, crushed red pepper, salt and black pepper stirring to combine. Bring to a boil and then simmer uncovered for 1 hour stirring occasionally to marry the flavors. Adjust salt and pepper.

5.  In the meantime, clean the pumpkins. Cut the lid off at an angle so when it’s set back on it doesn’t fall into the cavity. Clean out the seeds and fibers.

6.  Fill each pumpkin with meat mixture leaving at least 1-inch of space at the top. Put the lid on and place on a baking sheet lined with foil.

7.  Bake in a 375 degree oven for about 1 hour or until the pumpkin is tender.

8.  Serve each individual pumpkin on a plate with slices of crusty bread on the side.

;) Sausage—To increase the fresh flavor and reduce the fat, click to use my recipe for homemade sausage in this dish.

Dish Designer
• Exchange light red kidney beans for dark red kidney or white beans such as great northern or cannellini.
• Add more crushed red pepper for extra heat or omit for mild flavor.
• Exchange frozen corn for 1-2 ears of fresh corn cut off the cob.
• Exchange individual pumpkins for a larger 10”-12” sugar pumpkin but increase the cooking time depending on the size.
• Exchange the filling for your favorite chili.

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Zucchini Cheese Scoup

Part 2 of 3 part series ‘Zucchini Beyond Bread’, click here for Cheddar Zucchini Bake, click here for Parmesan Zucchini Crisps.

Zucchini cold summer soup.

What is scoup?

Introducing ‘Scoup’,a soup that is served cold. It’s kinda like Rachael Ray’s Stoup (thicker than a soup but not quite a stew), combining cold and soup. We associate soup with cold winter days and snuggling down with something to warm from the inside out. So we need a new word association for a cold and refreshing summer soup. Zucchini Cheese Scoup is a perfect light dish for a summer supper.

A cool and cheesy summer scoup, this dish is easy to make with only three ingredients. It will help tear through some of the zucchini coming out of your garden. Perhaps you didn’t plant zucchini but your neighbors did and they are generous in sharing their bumper crop. But if not, stop by your local farmer’s market or grocer and pick up some zucchini squash. Mix up a batch of this scoup and pair it with fresh garden salad and tree-ripened stone fruit or berries. This scoup could also be served warm as a soup with Italian herb bread.

 
Recipe: Zucchini Cheese Scoup

Prep Time: 8 Minutes | Cook Time: 10 Minutes | Yield: 8 Cups | Level: Easy

IngredientsZucchini-Cheese-Soup

  • 4 cups thinly sliced zucchini, about 2 medium
  • 1/2 tsp salt
  • 5 cups water, divided
  • 1 envelope onion soup mix
  • 1 8-ounce brick cream cheese, cut in cubes
  • salt

Special Equipment – Blender or Food Processor

Instructions
1 Combine zucchini, salt and soup mix in 2 ½ cups of water and simmer for 10 minutes or until very tender.

Zucchini-Cheese-Soup-Puree-Zuchini2 With a slotted spoon, transfer the zucchini to a food processor or blender. Add the cream cheese and puree.

3 Return the zucchini puree back to the pot and stir into the cooking liquid. Mix in 2 ½ more cups of water.

4 Allow to cool to room temperature and serve.

Information
Application
This soup is also delicious served warm.

Zucchini-Vegetable-Dip-with-CruditesThis puree makes a fabulous dip for crudités or chips. Simmer the zucchini in the salted water and add the onion soup mix to the food processor along with the cream cheese. Pour the zucchini/soup mix/cream cheese puree into a bowl and encircle with your favorite vegetable dippers. Discard the cooking liquid.

Dish Designer

  • Exchange onion for vegetable soup mix.

InspirationBrenda Stanley’s ‘Zucchini Houdini’

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Photographs by Helen Horton
Updated: June 12, 2012

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Beef and Cinnamon with Noodles

Hearty chunks of beef seasoned with cinnamon and loads of noodles.

Recipe collector

I have a lot of cookbooks but my favorite resources are my 15 recipe binders arranged by categories. I am a recipe collector. When I was about 9 or 10 years old I started a recipe card file. It continued to grow as I gathered great recipes from every corner; friends, relatives, strangers, colleagues, cookbooks, newspapers, magazines, church socials and bake offs. When I started watching the Food Network in the mid Nineties, I began printing off recipes I wanted to try on my home printer. Organizing the 8 x 11 format with my 4 x 6 card size recipes was becoming cumbersome so I made the move to binders. I could use all sizes by attaching clippings, cards or hand written notes to an 8 x 11 paper. Binders were the perfect solution, allowing them to grow unevenly in any category.  I love these binders but my favorite feature is the ability to make lots of notes in the recipe margins. Notes include tips and tricks, changes and adaptations, plus the date and event I made the recipe if it was for a special event. It has become my recipe journal. Are you keeping track of food events? If so, how?

Beef-and-Cinnamon-with-Noodles-ScallionsCinnamon Beef is a recipe from one of my binders that I have wanted to cook for a long time. This recipe was clipped out of a Cooking Light magazine many years ago. It looked exotic, very delicious and tender. The broth is similar to the flavor of hot and sour soup but rather than a little heat, it is cinnamon spicy. Served over noodles, it is a one dish meaty meal that is a diversion from your fat filled comfort food but comforting none the less.

 
Recipe: Beef and Cinnamon with Noodles

Prep Time: 10 Minutes | Cook Time: 2 Hours 15 Minutes | Yield: 8 servings | Level: Easy

IngredientsBeef-and-Cinnamon-with-Noodles

  • 1 Tbsp vegetable oil
  • 2 pounds beef stew meat, cut in 1-inch cubes
  • 8 green onions, cut in 1-inch pieces
  • 6 cloves garlic, crushed
  • 1 1-inch piece peeled fresh ginger, cut in thin slices
  • 5 cups water
  • 3/4 cup rice vinegar
  • 3/4 cup soy sauce
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1 10 oz box frozen spinach, thawed
  • 4 cups hot cooked noodles, about 8-ounces uncooked

Instructions
1 Heat oil in a large Dutch oven over medium-high heat. Adding in half the meat, brown on all sides then remove from pan and repeat.

2 Return all the meat to the pan and add the onions, garlic, ginger, cinnamon, water, vinegar, soy sauce and sugar. Bring to a boil then simmer for 2 hours.

3 Stir in spinach and cook for 3 minutes. Serve over noodles.
Beef-and-Cinnamon-with-Noodles-Soup
Information
This dish has a flavor relationship to hot and sour soup.  It is an exotic and hearty dish.

Dish Designer

  • Exchange frozen spinach for fresh from your garden or farmers market.  Use a large bundle torn in small pieces.
  • Exchange noodles for pasta such as fettuccine.

InspirationCooking Light

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Written by
Photographs by Helen Horton
Updated: May 30, 2012

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Beef Bourguignon Soup

Fragrant, tender beef and vegetable soup on noodles

Best soups in the world

Living in Japan for almost 6 years, I had the opportunity to enjoy some of the best soups in the world. The Japanese make rich, deep and complex stock. It changed the way I viewed soup and definitely raised the bar. There’s no going back for me. If I make soup it has to approach the high quality of soup I have come to enjoy. This non-alcoholic version is rich and the short ribs are simmered to luscious tenderness. Enjoy this soup over freshly cooked egg noodles.

 
Recipe: Beef Bourguignon Soup

Prep Time: 20 Minutes | Cook Time: 3 hours | Yield: 16 Cups | Level: Easy

IngredientsBeef-Bourguignon-Soup-Mushrooms

  • 2 lbs short ribs, bone-in
  • salt and pepper
  • 2 tsp cornstarch
  • 3 Tbsp olive oil
  • 8 oz crimini mushrooms, quartered
  • 3 carrots, rough chunk chopped
  • 1 medium onion, finely diced
  • 2 celery stalks, coarsely chopped
  • 2 strips bacon, thinly sliced crosswise
  • 1 Tbsp tomato paste
  • 1 cup apple juice
  • 2 thyme sprigs
  • 1 dried bay leaf
  • 8 cups beef stock
  • 2 cups water
  • cooked egg noodles with parsley

Beef-Bourguignon-Soup-CeleryInstructions
1 Season ribs with salt and pepper then coat with cornstarch. Heat oil in a large pot on medium-high heat. Brown ribs, about 3 minutes on each side, then transfer to a plate.
2 Add mushrooms and carrots to the pot and brown, about 4 minutes. Remove to a bowl.

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3 To the pot, add onion, celery and bacon and caramelize, about 6 minutes. Stir in tomato paste.
4 Add juice and stir to deglaze the pot.
5 Return ribs with plate juices to pot plus add thyme, bay, stock and water. Bring to boil then, reduce heat and simmer or stash in a preheated 350 degree oven, partially covered for 2 to 2 ½ hours.
6 Remove ribs and separate meat from bones. Discard bones and cut meat in bite size pieces and return meat to pot.
7 Add mushrooms and carrots and cook until carrots are tender, about 10 minutes. Season to taste with salt and pepper.
8 Serve in an open bowl over cooked egg noodles garnished with parsley.

Beef-Bourguignon-Soup-CarrotsInformation
Carrots – For a rough chunk shape cut on a diagonal then roll the carrot a half roll, cut on the diagonal again and so forth.

Tomato Paste – Use small portions of tomato paste from a convenient squeeze tube.

Beef Stock – Substitute Better Than Bouillon for the stock. It comes in a jar and is very potent. Use 1 teaspoon of bouillon for each cup of water. It is much richer and easier to use than bouillon cubes.

Dish Designer

  • Exchange crimini for button mushrooms.
  • Exchange apple for grape juice.
  • Exchange egg noodles for fettuccine.

InspirationLucinda Scala Quinn

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Written by
Photographs by Helen Horton
Updated: May 2, 2012

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Italian White Bean and Ham Soup

Hearty Italian Soup with beans and ham in a savory broth.

Aroma of Italy

The aroma of an Italian restaurant permeates the whole house while this supper soup simmers away. It is fresh and savory the first day but enjoy it the second day when the flavors meld into an even richer blend. January is National Soup month and what better time is there to have a hearty, one dish meal.

 
Recipe: Italian White Bean and Ham Soup

Prep Time: 20 Minutes, plus soaking the beans overnight | Cook Time: 2 1/2 Hours | Yield: 13 Cups | Level: Easy

Ingredients

  • 1 16 oz pkg dried white beans, Navy or Great northern
  • 1 T olive oil
  • 2 cups diced onion
  • 4 cloves minced garlic
  • 8 cups chicken broth, fat-free and low sodium
  • 4 cups water
  • 2 T chopped fresh parsley, or 2 t dried
  • 1 sprig fresh thyme
  • 2 smoked ham hocks
  • 2 bay leaves
  • 1 14 oz can diced tomatoes
  • salt and pepper

Instructions
1 Sort and rinse beans then cover with water and let soak overnight.

2 Heat the oil in large pot over a medium fire. Add onion and cook until tender but not browned, about 8-10 minutes. Then add the garlic and cook 1 minute while keeping the veggies in motion.

3 Next, except the salt and pepper, add all other ingredients. Bring to a boil and then cover, reduce heat and simmer for 2 to 2 1/2 hours until beans are tender stirring occasionally. discard bay leaves and thyme twigs.

4 With a spider or slotted spoon lift out the ham hocks and cool long enough to handle without burning fingers. Pull meat from bones and dice or shred anything that doesn’t already fall apart.

5 Place 1 1/2 cups of beans in a blender, and whirl until smooth or put the beans in a bowl and have a go at it with an immersion blender. Then swirl the creamy puree back into pot along with ham to thicken soup. Salt and pepper to taste.

Information
Quicker Beans – If you forgot to put the beans on to soak the night before you can speed this soup 3 different ways. 1) Cook the beans for 2 minutes then remove from the heat and let stand for 1 hour. 2) Use lentils adding them dry after the onions and garlic are cooked with the other ingredients. They don’t need to be soaked and cook rather fast. 3) use three 15 oz cans of rinsed beans and substitute diced for ham hocks. Cook for only 20-30 minutes to marry flavors.

Dish Designer

  • Exchange ham hocks for a ham bone left over from your holiday ham dinner.
  • Exchange navy or great northern for cannellini beans.
  • Using a very large pot, double the recipe and ladle the extra soup in quart freezer zipper pouches or containers and squirrel away in the deep freeze for busy days.


Inspiration – Cooking Light and Joann Weir

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Written: by
Photographs: by Helen Horton
Updated: April 3, 2012

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