Tag: leftovers

This Thanksgiving, we Americans will polish off 46 million turkeys, 30 million green bean casseroles, and countless other calorie-crammed comfort foods, according to according to the National Turkey Federation, a trade association; and Del Monte, seller of canned green beans. After all, feasting on Thanksgiving is as American as apple—er, pumpkin—pie. But as wonderful as our eating traditions are, they’ve also created another kind of not-so-pleasant tradition: rushing our beloved pups off to the vet after they’ve indulged in an unhealthy, sometimes poisonous Thanksgiving feast.

For many people the arrival of vine-ripened tomatoes is the hallmark of summer. But for me, it's the mounds of corn at our farmers market. With countless ways to enjoy corn, one of the most delicious is to use corn kernels in an Asian-style congee or rice porridge.

Certainly the easiest way to enjoy corn is to strip off the husks and place the cobs into boiling water or onto a blazingly hot grill. Featured center stage, a bowl of freshly cooked corn on the cob is wonderful. But corn is also an able supporting player when the kernels are cut off the cob and added to salads, soups, stews and pasta.

With the frost temps of winter upon us, there’s nothing more comforting than a tasty bowl of warm soup.  To celebrate National Soup Month we’ve simplified homemade soup to make it "so easy." All you have to do is start with store-bought chicken stock, add fresh veggies and cooked chicken, and in less than 15 minutes you’ll have a great bowl of soup seven delicious ways and have leftovers to enjoy all over again. Take advantage of National Soup Month, because there is nothing so soothing as soup!