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Article: Soups can change with the weather; SHOPPING LIST Dairy 2 ounces light sour cream 1 ounce orange juice Miscellaneous Dry Goods 40 ounces canned, reduced salt chicken broth Pasta, Rice and Beans 3 cans (19 ounces each) black beans 1 box (10 ounces) couscous Poultry 4 boneless, skinless chicken breast halves Produce 1 mango 1 tomato 1 red bell pepper 1/2 cucumber 1/2 red onion 1/4 ounce fresh flat parsley Spices 4 teaspoons chili powder 1 tablespoon or less ground cumin 1 teaspoon ground chipotle pepper 1 teaspoon salt Spirits 1 ounce tequila (use or lime juice)
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- September 12, 1999
- Author:
CopyrightCopyright 1999 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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With the flaky weather of late summer and early fall, it's hard to
know what to fix for dinner. A cold chicken salad on a suddenly
blustery day is about as appealing as a heavy roast dinner on a
scorching day.
Transitional weather means transitional recipes, ones that can
adapt to the season's ever changing weather. Soups are great for
these uncertain days because many of them can be served cold on hot
days and hot on cold days. Here are some terrific ways to serve
these transitional soups:
Potato Soup: Serve it cold as a vichyssoise, with grated Granny
Smith apple and finely chopped mint on top. On a cold day, serve it
hot with cheddar cheese, bacon bits, chives and a dollop of sour
cream ...