I'd love to read about any recipes you all have tried.
Last week I tried the Rosemary White Bean Soup and loved it. Putting the rosemary branch in whole worked great and was so easy. I'll use that idea again in other recipes.
I also made a "white" version of the Spinach Meatball Minestrone using turkey meatballs. My apologies to the beef industry.
Thanks Gail and Stan for a couple of wonderful soups.
My next recipe try will be the tofu meatballs.
The Tofu "Meatball" recipe in the cookbook makes a soft "dough" and the balls that tend to sag a bit and aren't partcularly round. An aesthetic problem, they taste fine. I made them recently with an additional egg and another third to half cup of bread crumbs and the dough was much firmer and the balls much rounder. You can also try a version with the addition of a package of thawed and well-drained chopped, frozen spinach. It increases the yield, adds nutrition and flavor.
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