All you need is a few minutes of start-up time to make this stock because the stove does the rest. And those few minutes will be more than worth it because, as Patricia Becher of Richmond, B.C., says, "I used to think that making soup was difficult but I have discovered that a good stock is the whole trick."
This quick version of a southern classic uses store-bought gnocchi instead of the traditional dumplings. Serve with a tossed salad and multigrain rolls or your favourite buttermilk biscuits.
Japanese shredded pickled ginger (shoga) adds striking crimson colour and intense ginger flavour to stir-fries. Find it in specialty Japanese or Korean stores. By comparison, sushi ginger (gari) is light pink, mild and thinly sliced. Use it in a pinch.
The name for this quintessential Korean dish literally means “a mixture of vegetables.” The recipe is so easy to customize; just add your favourite veggies, such as bok choy, bean sprouts or zucchini. The sweet potato vermicelli are long, so cut them with kitchen shears to make them easier to eat.
From Homemakers Magazine's food editor Andrew Chase, this was one of his father's favourite soups, reflecting his Baltic-Jewish background. Beet juice can be hard to wash off, so lightly oil your hands (or wear gloves). A food processor with grating attachment makes grating easy.
Lettuce makes a healthy, crunchy wrap for this slightly hot, flavourful beef mixture to serve with rice. For less heat, reduce the chili sauce to 1 tsp (5 mL).
The sirloin grilling steaks added to this noodle soup with vegetables make it a filling, one-bowl meal.
Whether you're invited away for the weekend or just for one day, these maple-glazed vegetables are easy to prepare in advance, then pack and take along. They are delicious hot or at room temperature.
