Vidalia Onion Soup with Wild Rice from SmittenKitchen Ingredients: 1/2 cup wild rice, uncooked 3 tablespoons unsalted butter 2 1/2 pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced 6 cups chicken or vegetable stock … Continue reading
Braised Leeks from SmittenKitchen Ingredients: 6 large leeks About 3/4 cup extra-virgin olive oil (though I always skimp and use less) 1 cup sliced shallots 1 tablespoon thyme leaves 1/2 cup dry white wine 1 1/2 to 2 cups chicken … Continue reading
VEGGIE MOLE SOUP from Zorba Pastor 1 tsp Olive oil 1 1/2 Cups TVP (Textured Vegetable Protein) 1 Cup Chopped onions 1 Cup Chopped green peppers 2 Tbs Chili powder 4 Garlic cloves 1/4 Cup Mole sauce 2 14oz Cans … Continue reading
Asparagus, Artichoke and Shiitake Risotto from SmittenKitchen Makes 4 main-course servings. 5 cups chicken broth (40 fl ounces) 1 cup water 1 pound thin to medium asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches … Continue reading
Vegetarian Maultaschen Maultaschen are known as a delicacy of Swabian cuisine in Germany. Swabian Maultaschen, are made with a noodle dough generally filled with meat or vegetables, eggs, spinach, parsley, onions, leek, dried bread, and spices, such as marjoram or … Continue reading
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