CHICKEN AND BLACK BEAN SOUP RECIPE: HOW TO MAKE IT
This spicy soup is one of my husband’s favorites. It’s quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! —Linda Lashley, Redgranite, Wisconsin
Provided by Taste of Home
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.
Nutrition Facts : Calories 194 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 752mg sodium, CarbohydrateContent 29g carbohydrate (2g sugars, FiberContent 5g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch
GENERAL TSO'S CAULIFLOWER RECIPE - PUREWOW
When it comes to tonight's dinner, you can either call your local Chinese takeout joint, or you can make our recipe for General Tso's Cauliflower. Oh, what's that? You want to make our cauliflower recipe? Well, you chose right. Our version is spicy-sweet like the original but will please meat-eaters...
Provided by PureWow Editors
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 4 servings
Number Of Ingredients 22
Steps:
- 1. Prepare the Cauliflower: In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if it's too thick). 2. Heat the oil in a medium cast iron skillet over medium-high heat until very hot (you can test it by dropping a small amount of batter into the oil?it should immediately sizzle and float). 3. Dip each piece of cauliflower in the batter to fully coat, then carefully place in the oil. Pan-fry the cauliflower until golden on all sides, about 5 minutes. Transfer to a plate lined with paper towels to drain the excess oil. 4. ?Make the Sauce: Meanwhile, in a medium saucepan, heat the sesame oil over medium heat. Add the finely-chopped scallion whites, garlic, ginger and chiles (if using), and cook until fragrant, about 2 minutes. 5. Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for about 5 minutes. 6. In a small bowl, whisk the sugar and cornstarch to combine. Pour about � cup of the hot sauce over the cornstarch mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion. 7. Cook, stirring occasionally, until the mixture thickens, 7 to 9 minutes more. 8. Add the cauliflower to the pot and toss to coat until the cauliflower is rewarmed, about 5 minutes. Serve immediately, garnished with sesame seeds and served with a side of steamed rice.
Nutrition Facts : Calories 369 calories, CarbohydrateContent 47 grams carbohydrate, FatContent 14 grams fat, ProteinContent 15 grams protein, SugarContent 14 grams sugar
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