Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Indonesian Chicken-Peanut Soup (Soto Ayam)
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- #79452
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 cups chicken stock
2 tablespoons soy sauce
1 1/2 tablespoon molasses
2 tablespoons fresh lemon juice
2 cloves garlic, pressed or mashed
1/4 cup peanut butter
1/3 cup peanuts, chopped
1 cup slivered cooked chicken
1/2 cup sliced green onions in rounds
Garnish
green onions, sliced lengthwise into thin strips
directions
In a large saucepan, combine the stock, soy sauce, molasses, lemon juice and garlic. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes.
Whisk in the peanut butter, then simmer for 5 more minutes.
When ready to serve, stir in the peanuts, chicken and scallions. Heat through, then ladle into soup bowls and lattice the tops with scallion strips. Serve immediately.
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nutrition data
147 calories, 8 grams fat, 11 grams carbohydrates, 6 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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