Dinner

Miso Soup

Miso Soup

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    Ingredients
  • 1/2 cup dried wakame (a type of seaweed)
  • 1/4 cup shiro miso (white fermented-soybean paste)
  • 6 cups Dashi
  • 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
  • 1/4 cup thinly sliced scallion greens

    • Directions
    1. Prepare wakame: Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
    2. Make soup: Stir together miso and 1/2 cup dashi in a bowl until smooth.
      • Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame.
      • Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.

Chicken Pot Pie

Chicken Pot Pie

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    Ingredients
  • 1/2 cup dried wakame (a type of seaweed)
  • 1/4 cup shiro miso (white fermented-soybean paste)
  • 6 cups Dashi
  • 1/2 pound soft tofu, drained and cut into 1/2-inch cubes
  • 1/4 cup thinly sliced scallion greens

    • Directions
    1. Heat oven to 425°F.
    2. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
    3. In 2-quart saucepan, melt butter over medium heat.
    4. Add onion; cook 2 minutes, stirring frequently, until tender.
    5. Stir in flour, salt and pepper until well blended.
    6. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
    7. Stir in chicken and mixed vegetables. Remove from heat.
    8. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute.
    9. Cut slits in several places in top crust.
    10. Bake 30 to 40 minutes or until crust is golden brown.
    11. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
    12. Let stand 5 minutes before serving.

One-Pot Creamy Spaghetti

One-Pot Creamy Spaghetti

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    Ingredients
  • 1 lb ground Italian sausage
  • 12 oz uncooked spaghetti (from 16 oz box)
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 1box (32 oz) Progresso™ chicken broth or stock
  • 1/2 cup whipping cream

    • Directions
    1. In 8-quart stockpot, cook sausage over medium-high heat 5 to 7 minutes or until no longer pink; drain.
    2. Add spaghetti, tomatoes, broth, cream and pepper flakes; heat to boiling.
    3. Reduce heat to medium, cook 15 to 20 minutes, stirring frequently until pasta is tender and sauce is thick and creamy.
    4. Serve with remaining ingredients.