This week, I also made this practically perfect yogurt banana bread. It stays moist and is great for a quick breakfast or afternoon snack. Banana Bread Makes 1 loaf. Adapted from: Classic Banana Bread Recipe | MyRecipes.com (Cooking Light, September 2003). Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 8 tablespoons butter,…
Last night, we made a hot and sour Thai soup based on a recipe from The Culinary Institute’s The New Book of Soups. It was delicious, and even came out basically looking like the photograph in the book (and on the CIA website). The broth of this soup is light but complex, melding the flavors of lemongrass,…
As of this afternoon, my husband and I have visited eight–eight!–different grocery stores looking for–but not finding–pickled chilies for the Thai Hot and Sour Soup that we planned to make this week. The recipe, from The Culinary Institute’s The New Book of Soups, calls for 1/2 a pickled chili and we are not about to go…
The best thing about this recipe is that you can customize it in dozens of ways with different sausages, cheeses, and fresh herbs. We especially like it with mushrooms and spinach. Once you have this recipe in your arsenal, you can class it up or play it down, for an easy dinner win any night…
We’re regularly experimenting with the best way to cook brussels sprouts. These adorable green bulbs find their way into our shopping cart at least two to three times per month. We’ve been stuck in a rut of simply blanching then sautéing our sprouts with bacon. With this recipe, I was going for a softer sprout, but still…
In my first post, I wrote about making Basic Chicken Stock using a store-bought rotisserie chicken. For me, the goal is really the stock, but what to do with all that chicken once the bones go into the stockpot? Our strategy is generally to eat the best parts immediately for an easy–I mean a really,…
There is nothing like a fresh, homemade stock burbling away on the stove. It smells like comfort, and will pay off in the coming days and weeks as a basic ingredient for your soups, sauces, and other dishes. Here is the theory behind and recipe for my basic chicken stock. I don’t like to roast chickens…
Sara Makes Soup 