Mushroom Carbonara

Mushroom Carbonara
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Kosher salt
  2. 1½ lb. crimini or button mushrooms
  3. 6 garlic cloves
  4. 2 medium shallots
  5. 1 cup parsley leaves with tender stems (about ½ bunch)
  6. 5 large egg yolks
  7. 1 large egg
  8. 4 oz. store-bought pre-grated Parmesan, plus more for serving
  9. 1½ tsp. freshly ground black pepper, plus more
  10. ¼ cup extra-virgin olive oil
  11. 1 lb. orecchiette
  12. OPTIONAL: Rotisserie or grilled chicken
Instructions
  1. Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.
  2. Meanwhile, do some veg prep! Tear off and discard stems of 1½ lb. crimini or button mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl. Lightly smash and peel 6 garlic cloves, then thinly slice. Peel and finely chop 2 medium shallots. (A small red onion will work fine in a pinch.) Coarsely chop 1 cup parsley leaves with tender stems.
  3. Whisk 5 large egg yolks, 1 large whole egg, 4 oz. store-bought pre-grated Parmesan (about 1¼ cups), and 1½ tsp. freshly ground black pepper in another medium bowl; set aside.
  4. Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown, so stick with it!
  5. Once mushrooms have been cooking for about 10 minutes, drop 1 lb. orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
  6. Back to those mushrooms! Once you’ve finished the browning process, reduce heat to medium-low and add garlic, shallots, and 1½ tsp. salt. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.
  7. When pasta is 2 minutes shy of al dente, scoop out 2 cups pasta cooking liquid, then drain pasta.
  8. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce). Remove from heat and let cool 1 minute. (Don't skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)
  9. Add ½ cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
  10. Add parsley and stir again to combine. Taste and adjust seasoning for salt.
  11. Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.
Notes
  1. I added leftover rotisserie chicken to this dish and it was a nice addition.
Adapted from Bon Appetit
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Adapted from Bon Appetit
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Skillet Lasagna

Skillet Lasagna
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tsp. kosher salt, divided, plus more
  2. 1 large onion
  3. 6 garlic cloves
  4. ¼ cup extra-virgin olive oil
  5. 3 14.5-oz. cans crushed tomatoes
  6. 1 tsp. dried oregano
  7. ¾ tsp. crushed red pepper flakes
  8. Small bunch of basil, divided
  9. 2 10-oz. packages frozen spinach, thawed
  10. 2 cups ricotta
  11. 1 tsp. freshly ground black pepper
  12. 3 oz. store-bought grated Parmesan, plus more for serving
  13. 10 oz. dried lasagna noodles
  14. 2 8-oz. packages shredded low-moisture mozzarella
Instructions
  1. Place a rack in top-third of oven; preheat to 425°. Bring a large pot of generously salted water to a boil.
  2. Meanwhile, get some prep work out of the way. Peel 1 large onion, then finely chop. Set aside on cutting board. Crush 6 garlic cloves with the side of a chef’s knife, then peel and coarsely chop.
  3. Heat ¼ cup extra-virgin oil in a 12" ovenproof skillet over medium. Cook onion and garlic,stirring occasionally, until onion is beginning to brown and soften, about 5 minutes.
  4. Add three 14.5-oz. cans crushed tomatoes, 1 tsp. dried oregano, ¾ tsp. crushed red pepper flakes, 3 whole basil sprigs, and 1 tsp. salt. Cook, stirring occasionally, until sauce is reduced and slightly thickened and flavors have melded, about 15 minutes. Remove from heat and pluck out basil sprigs.
  5. Meanwhile, place 20 oz. thawed spinach on a large clean kitchen towel and wring it out over the sink until no more water can be squeezed out. If you don't have any clean kitchen towels, you can also squeeze water out of the spinach by hand one small handful at a time, or press it in a fine-mesh sieve. Whatever you do, just don't skip this step—waterlogged spinach will make the finished dish too soupy.
  6. Mix spinach, 2 cups ricotta, 1 tsp. freshly ground black pepper, 3 oz. grated Parmesan, and remaining 1 tsp. salt in a medium bowl to combine.
  7. Cook 10 oz. lasagna noodles in boiling salted water, stirring occasionally and separating iwith a spatula to keep them from sticking, 4 minutes (they'll be very al dente at this point, but will finish cooking in oven). Drain noodles and leave in colander until ready to assemble.
  8. Using a ladle, transfer 3 cups sauce to a medium bowl, leaving just a thin layer of sauce behind. Spread to coat bottom of pan.
  9. Arrange noodles in a single layer over sauce in pan, breaking up a few sheets to fit and cover the whole surface. Top noodles with one-third of tomato sauce, spreading evenly with a spatula. Using a spoon, dollop half of the ricotta mixture in small mounds all over sauce.
  10. Sprinkle one-third of shredded mozzarella over ricotta mixture.
  11. Repeat layering noodles, one-third of sauce, remaining ricotta mixture, and one-third of mozzarella one more time. Top mozzarella with another layer of noodles. Spoon any remaining sauce over, then top with remaining mozzarella.
  12. Bake lasagna until browned and bubbling, 15–20 minutes. Sprinkle some Parmesan over, then garnish with remaining basil leaves.
Notes
  1. This is a REALLY good veg lasagna.
Adapted from Bon Appetit
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Skillet Pancake

Skillet Pancake
Serves 4
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Servings
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 eggs
  2. 1//4c sugar
  3. cinnamon (to taste)
  4. 1/2c all purpose flour
  5. 1/c whole milk
  6. 2tb butter
Instructions
  1. Beat eggs and add other ingredients (except butter)
  2. Set oven to 400°
  3. Melt butter in dutch oven or iron skillet
  4. When butter is melted and oven reaches temp, add ingredients
  5. Cook for 15 minutes uncovered
  6. Top with cinnamon
Adapted from Joy of Cooking?
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Adapted from Joy of Cooking?
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Middle Eastern Vegetable Salad

Middle Eastern Vegetable Salad
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 scallions, white and green parts, thinly sliced
  2. 1 pound ripe tomatoes, seeded, cored, and ½-inch-diced
  3. 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
  4. 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
  5. 1/3 cup chopped fresh parsley
  6. 1/3 cup chopped fresh mint leaves
  7. 1/3 cup julienned fresh basil leaves
  8. 8 ounces good feta cheese, ½-inch-diced
  9. Toasted pita bread, for serving
  10. .
  11. DRESSING (The original recipe was too much. This is half)
  12. 1/4 cup freshly squeezed lemon juice (2 lemons)
  13. 1/2 tablespoon minced garlic (2 cloves)
  14. Kosher salt and freshly ground black pepper
  15. 1/4 cup good olive oil
Instructions
  1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
Notes
  1. I tried this. It's great!
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Mushroom Lasagna

Mushroom Lasagna
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% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup boiling water 1 ounce dried porcini mushrooms 1 tablespoon butter 2 tablespoons olive oil, divided 1 1/4 cups chopped shallots (about 4) 1 (8-ounce) package presliced cremini mushrooms 1 (4-ounce) package presliced exotic mushroom blend 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 tablespoons chopped fresh thyme 6 garlic cloves, minced and divided 1/2 cup white wine 1/3 cup (3 ounces) 1/3-less-fat cream cheese 2 tablespoons chopped fresh chives, divided 3 cups 2% reduced-fat milk, divided 1.1 ounces all-purpose flour (about 1/4 cup) Cooking spray 9 no-boil lasagna noodles 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 350°.
  2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
  3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.
  4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.
Notes
  1. Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.
Adapted from Cooking Light
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Grilled Peaches with Brown Sugar Balsamic Glaze

Grilled Peaches with Brown Sugar Balsamic Glaze
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Nutrition Facts
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 ripe, washed, halved and pitted peaches (Make sure they are still firm. If the peaches are too ripe/soft they will fall apart on the grill)
  2. Balsamic vinegar to taste (about a tablespoon)
  3. Brown sugar to taste (honey works, too)
  4. Olive oil
  5. 4 leaves fresh basil, chopped (optional)
  6. Honey Greek Yogurt or Ice Cream
Instructions
  1. Preheat the grill. Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. Brush the grill with a dab of oil. Place peach halves face-down on the grill. Turn after 3 to 4 minutes, after they’ve given up the brightness in their color. Sprinkle the flat side (now facing up) with more brown sugar. Remove after another couple of minutes when they’re soft all the way through when you poke them with a fork. Garnish with basil on and around the peaches or some more brown sugar. Serve with ice cream or honey flavored greek yogurt.
Notes
  1. I tried this. Deelish!
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Roasted Squash and Tomatoes

Roasted Squash and Tomatoes
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small acorn squash
  2. 2 medium tomatoes
  3. 1 sliced small red onion
  4. 2 smashed garlic cloves
  5. 1 sprig rosemary
  6. 2 tablespoons olive oil
  7. 1 tablespoon balsamic vinegar
  8. Salt and pepper.
  9. Grated parmesan.
Instructions
  1. Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.
Notes
  1. I haven't tried this (1/31/19)
Adapted from Food Network
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Room 14 Salad

Room 14 Salad
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Nutrition Facts
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3c chick peas, drained and rinsed (2 cans)
  2. 2c cherry tomatoes, halved or quartered
  3. 1 cuke, seeded and chopped
  4. 1 red bell pepper, chopped
  5. 1 small red onion, finely chopped
  6. 1/2c black olives, sliced
  7. 1c feta, crumbled or chopped
  8. flat leaf parsley, chopped
  9. DRESSING
  10. 2 tbsp olive oil
  11. 2 tbsp red wine vinegar
  12. 2 cloves crushed garlic
  13. 1 lemon, squeezed
  14. black pepper
  15. Salt and pepper to taste
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Garlicky Green Beans

Blistered Green Beans with Garlic
Inspired by salty-crunchy Sichuan dry-fried string beans (gan bian si ji dou), these green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers at the very end. Resist the urge to stir the beans around in the pan, and let them take on color like you would ground meat. Patience is essential here.
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ⅓ cup extra-virgin olive oil
  2. 1 lb. green beans, trimmed, patted dry of any surface moisture or condensation
  3. Kosher salt
  4. 6 garlic cloves, sliced
  5. 1 Tbsp. capers, drained, chopped
  6. 1 tsp. crushed red pepper flakes
Instructions
  1. Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.
  2. Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over too; season with salt.
Notes
  1. I
Adapted from Bon Appétit
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Red Lentil Soup With Lemon

Red Lentil Soup With Lemon
Serves 4
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Servings
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons olive oil, more for drizzling
  2. 1 large onion, chopped
  3. 2 garlic cloves, minced
  4. 1 tablespoon tomato paste
  5. 1 teaspoon ground cumin
  6. ¼ teaspoon kosher salt, more to taste
  7. ¼ teaspoon ground black pepper
  8. Pinch of ground chile powder or cayenne, more to taste
  9. 1 quart chicken or vegetable broth
  10. 2 cups water
  11. 1 cup red lentils
  12. 1 large carrot, peeled and diced
  13. Juice of 1/2 lemon, more to taste
  14. 3 tablespoons chopped fresh cilantro*
  15. *not on my watch!
Instructions
  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Adapted from New York Times
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