For those of you staying away from dairy, here’s a tip to make your soups creamy without using cream.
If you are making a pureed vegetable soup like broccoli or asparagus, cooking the vegetables with a tablespoon or two of white rice, or a potato cut up into cubes will add a velvety feel to your soup. I often add a bit of coconut milk to Asian soups like carrot ginger, or sugar snap pea soup. And a tablespoon or two of pureed almonds or cashews are great too. Either put a handful of hulled nuts into a blender with a bit of water and blend until very smooth, or stir a bit of store-bought almond/cashew butter into your soup, adding protein as well as that yummy creaminess.
Although this isn’t really lasagna, the concept is the same: layers of noodles, with cheese and sauce in between. But instead of spending four hours making sauces, boiling pasta, and layering this and that — not to mention washing all those dishes — this will only take you about thirty minutes to make, and your kids won’t have to wash the pan after they have licked it clean…
French supermarket Intermarché came up with a smart marketing campaign to help fight food waste.
Intermarché launched the Inglorious Fruits & Vegetables, a film, print, poster and radio campaign, celebrating the beauty of the Grotesque Apple, the Ridiculous Potato, the Hideous Orange, the Failed Lemon, the Disfigured Eggplant, the Ugly Carrot, and the Unfortunate Clementine. Just as tasty and nutritious, and 30% cheaper. Check out the video above.
Kids often see peppers and are concerned that they’re spicy. Poblano peppers (sometimes called ancho peppers), used here, are one of the mildest available, so they are a great ingredient to use in introducing kids to Latin flavors. Achiote (ah-chee-oh-tay) paste, usually sold in bricks in the ethnic foods section, is similarly mild. It has an earthy flavor that perfectly complements the sweetness of butternut squash. This recipe comes to us from Michael Natkin of Herbivoracious.