Shake up the Lysol and restock your desk stash of hand sanitizer; 'tis the season of germ swapping, flu-inspired staycations, and debilitating 24- to 48-hour viral bugs circulating your place of work.
I am the absolute worst at being sick. I tend to look for every other feasible explanation as to why my body seems to be aggressively rejecting living life besides,...
How to Make It
Halve melon, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.)
Working in batches if necessary, combine cantaloupe, honey and orange juice in a blender. Pulse or blend until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours.
Como fazer isso
Aqueça o óleo em uma panela grande em fogo médio. Adicione a cebola; cozinhe, mexendo ocasionalmente, até ficar macio, de 6 a 8 minutos. Esprema o espinafre para extrair o excesso de umidade. Aumente o fogo para médio-alto e misture o espinafre na panela, polvilhe a farinha por cima e misture bem. Despeje o leite e o caldo. Cozinhe,...
In a large stock pot or Dutch oven, heat the oil. Sauté the onions, carrots and scallions over medium-high heat until soft and beginning to brown, about 6 minutes. Add the garlic, ginger and curry paste. Cook for 2 minutes more, until fragrant.
Carefully pour in the stock, coconut milk and salt. Bring to a simmer, scraping up any brown bits from the bottom of...
How to Make It
Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.
Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very...
With its all-American ingredients, this New England-style chowder is a comfort-food classic.
The soup needs only bread, or traditional oyster crackers, as an accompaniment. You can use any relatively firm, mild fish that won’t disintegrate in the soup, such as pollack, orange roughy, or ocean perch.
In a slow cooker, combine split peas, onion, carrots, celery, thyme, ham, 7 cups water, 1 tsp. salt and 1/2 tsp. pepper. Cover and cook on low until peas are tender, 5 to 5 1/2 hours.
Working in batches, finely chop kale in a food processor (you should have about 5 cups). Uncover soup; remove and discard thyme sprigs. Stir in vinegar, then kale....
Review Body: I'm amazed that 3800 people have liked this recipe but no one's commented! This is the best tomato soup I've ever had, at home or in a restaurant.
Perhaps summer's bounty of tomatoes is responsible, but in any case if you are on the fence about making this -- do it! I did add a clove of minced garlic along with the onions, and a tsp or so of sherry...