Burmese specialty dish
Burmese cuisine may not be top-of-mind in the culinary world, but some of its national specialties are true treasures. Try this authentic mohinga dish. It’s a healthy combination of fish broth and toppings that you can arrange in a platter. Guests can select what they like for a personalized (and very impressive) dish.
Autumn Harvest Stew
Here’s a healthy, hearty and comforting stew to serve on cold winter nights. It makes good use of the ingredients that are in season, but can also be modified to include your favorite vegetables.
Ingredients
1 tablespoon vegetable oil
1 1/2 pounds stewing beef
1/2 cup chopped onion
1/2 cup sliced celery
3 cups beef broth
2 carrots
2 medium potatoes
1/2 cup baby lima beans
1 cup apple juice
1/2 cup frozen corn kernels
1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
salt and pepper, to taste
2 tablespoons flour
2 tablespoons cold water
What’s next
Brown the beef in a large saucepan (don’t overcrowd). When ready, toss in the onion and celery. After about 5 minutes, pour in the beef broth. Increase the heat and bring the mixture to a boil. Then, lower heat, cover the pan, and leave to simmer for about one and a half hours.
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours.
Add the carrots, beans, potatoes and apple juice, then simmer until the vegetables are tender. Then add onions and corn, cooking for another 10 minutes. Add flour dissolved in a little water to thicken the stew. Season with salt and pepper. Now, chow down! Serve with cornmeal or hot biscuits.
Bouquet Garni
You may have heard of ’bouquet garni’ — herbs that transform a pot of chicken bones into the most delicious, yet delicate, broth. Here’s how to make one.
Ingredients
teaspoon dried parsley
1 1/2 teaspoon dried thyme
1 1/4 teaspoon dried marjoram
1/2 teaspoon sage
1/2 teaspoon dried savory
1/4 teaspoon crumbled dry bay leaf
1 1/2 teaspoons celery seed
5 peppercorns
You can change the proportion of herbs according to your preference
What’s next
Crush together the herbs and spices. Pace into a small bag made from several layers of cheesecloth. Tightly tie the bag shut with string.
Add the garni while simmering the ingredients for any soup. Take out before serving and discard. Makes 1 bouquet garni.
Last Soup of the Day: Sweet Potato Recipe

I couldn’t resist giving you one last soup of the day before we part soupy ways this month. So here it is, the very last of the soups. Enjoy this Sweet Potato Soup Recipe on me!
Ingredients:
- 3 lbs. sweet potatoes, steamed, peeled and puréed
- White pepper to taste
- Curry to taste
- Black pepper to taste
- Soy milk to desired thickness
- 1/2 cup maple syrup or to taste
- Dash of cinnamon
- Dash of turmeric
Blend all ingredients with a whisk. Chill well. Serve cold. Garnish with toasted sunflower seeds or drizzle with soy sour cream. And that’s all!
Soup of the Day: Tuscan Bean Recipe

Well folks, today is the last day of May which means summer is basically here & soups of the day are basically a thing of the past. It’s been a nice journey & I hope you’re taken some great soup recipes as your own.
On the menu for today we have a goodie for you, a quick & easy soup recipe. This Tuscan Bean Soup Recipe works well for last minute guests who will keep asking for the recipe until you relent. Enjoy!
Ingredients:
- 1 can kidney beans, drained
- 1 cup fresh baby spinach
- 1 cup 10% cream
- 3 cups chicken stock
- 1 onion, diced
- 1 carrot, diced
- 1 teaspoon thyme, chopped & fresh
- 2 tablespoons EVOO
- S & P, to taste
What’s Next:
In a medium saucepan, heat the olive oil and saute the carrot and onion. Add the chicken stock and the beans and bring to a boil.
Add the cream, baby spinach and thyme, season to taste and serve. And that’s all folks!
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