Corn and Chicken Mexican Tortilla Soup Recipe
A revised American Chicken Tortilla Soup recipe uses lean chicken breast, corn, cilantro, lime, onions, garlic, and cumin to create a low fat, hearty broth. It teaches simmering, skimming fat, and garnishing with avocado, cilantro, green onion, and tortilla strips for four servings.
MENTIONED IN THIS ARTICLE
Sun Journal
New Bern
N.C
Mexico
Hawaiian regional cuisine cited as America's culinary frontier
Food writer Janice Ward Henderson details Hawaii's culinary evolution since 1983 highlighting modern lighter dishes that use native fish and produce. The piece references a forthcoming book The New Cuisines of Hawaii by twelve celebrated chefs and offers three representative recipes papaya salsa and a steak and lobster teriyaki.
MENTIONED IN THIS ARTICLE
Janice Ward Henderson
Hawaii
Henderson
Villard Books
Peter Merriman
Merriman
Dikon
Maui
Bonnie Mandoe
Celestial Arts
Lime sesame beef salad quick main dish
A refreshing main dish salad with lime juice sesame dressing features roast beef cucumber carrot onion and bell pepper tossed with cilantro over Boston lettuce. The recipe yields four servings and provides nutrition per serving including 261 calories 26 g protein 18 g carbohydrates 10 g fat and minerals from Meat Board Test Kitchens.
MENTIONED IN THIS ARTICLE
Meat Board
Microwave citrus chicken stir fry recipe
Microwave stir fry shows how to cook citrus flavored chicken with broccoli carrot tofu and water chestnuts in high power. Recipe uses sherry soy sauce orange juice and cornstarch to create a glossy sauce served over rice for three servings.
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