Fittest loser

Articles filed under Brown, M. Eileen

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  • Toasted walnuts ground to a paste add rich, creamy texture to mushroom soup without adding cholesterol.

    Walnut paste gives mushroom soup creaminess sans cholesterolMar 26, 2014 12:00 AM
    M. Eileen Brown has a thing for cream soups. Really, who among us doesn't?! Yet enjoying cream soups often leads to guilt over the fat, calories and cholesterol in each spoonful. Eileen found toasted walnuts ground to a paste and stirred into soup add rich, creamy texture without an ounce of remorse.

     
  • This recipe for Curried Carrot Soup will please vegans and vegetarians alike.

    Soupalooza: Concocting this Curried Carrot Soup a happy convergenceFeb 26, 2014 12:00 AM
    It may be in the zeitgeist, but every cookbook, magazine or website I have been on lately features a recipe for Curried Carrot Soup. So I decided to give in and whip up a batch of the spicy orange concoction.

     
  • Cilantro pesto and lemon perk up red lentil soup, which, oddly enough, isn’t red at all.

    Soupalooza: Super versatile lentils a super foodJan 29, 2014 12:00 AM
    While lentils come in a variety of colors, M. Eileen Brown is partial to red lentils, which seems to be the nuttiest in terms of flavor. However, they are not always the easiest to find so feel free to substitute whatever lentils you have on hand or come across at the store for Red Lentil Soup with Cilantro Pesto and Lemon.

     
  • Broccoli pesto spread on Christmas tree croutons make roasted red pepper soup extra festive.

    Soupalooza: Roasted red pepper soup a festive addition to winter menusDec 22, 2013 12:00 AM
    Roasted red pepper soup with Christmas tree-shaped pesto croutons is about as festive as you can get in the soup world. While soup may not be on your list of holiday menu items, this velvety red potage from the Food Network is perfect for a cozy meal after a hard day of shopping at the mall or even better after an afternoon of shoveling snow.

     
  • Espresso Black Bean Chili starts with dried beans (not canned) and M. Eileen Brown says you can taste the difference.

    Soupalooza: Don't be scared off by cooking with dried beans Oct 29, 2013 12:00 AM
    When it comes to cooking with dried beans should you soak, or not? That's the question M. Eileen Brown faced when tackling a batch of black bean chili. "For something so ubiquitous and so elemental, cooking dried beans seems to stir up all kinds of opinions, controversies and, for me, angst," she writes.

     
  • Once you look past their appearance, you'll love root vegetables in this soup.

    Soupalooza: Learning to root for roots Sep 25, 2013 12:00 AM
    The root of the matter, if you will pardon the pun, is that I know very little about root vegetables. Oh, sure, I know carrots, potatoes and beets, but celery root? No idea. Salsify? Not a clue. On a recent trip to the grocery store, I even mixed up turnips and parsnips. I wouldn't know a rutabaga if you conked me on the head with it.

     
  • Summer squash, lemon and turmeric combine for a bright hued and brightly flavored soup aptly called Happiness Soup.

    Finding happiness in a bowl of soupAug 27, 2013 12:00 AM
    What's not to like about a soup called Happiness Soup. The soup, says M. Eileen Brown, is a great late summer-early fall recipe, especially if you have a garden filled with yellow squash. But it's the turmeric that breaks this recipe out of the ordinary. According to a recent article in Psychology Today, turmeric contains something called curcumin, a molecule with antidepressant effects.

     
  • Soup is an easy way to use up summer vegetables like corn, summer squash, peppers and beans.

    Soupalooza: Farmers market bounty turns into hearty soup Jul 31, 2013 12:00 AM
    What do you do when you overbuy at the farmers market? When it's too hot to grill, M. Eileen Brown cranks up the A/C and heads into the kitchen to make soup. Her latest batch was a corn-based soup chock full of green beans, squash and peppers.

     
  • Cucumbers and honey dew melon mingle in a pair of similar chilled soups that are equally refreshing.

    Soupalooza: Warming up to cold soups Jun 25, 2013 12:00 AM
    Cold fruit soup, I have to admit, doesn't do much for me. If I want a smoothie, I can happily slurp my sugary cold sweetness through a straw. Who wants to politely sip something that resembles a Slurpee with a spoon? And therein lies the problem with cold fruit soups. Are they dessert or an entree? How sweet should they be? When do you serve them?

     
  • Sugar snap peas get cooked and pureed with potatoes and onions for springy Mangetout Soup.

    Soupalooza: Cold pea soup you'll eat all upMay 27, 2013 12:00 AM
    OK, OK, so I know what you're thinking. Chilled cream of snap pea soup? Really? Creamed cold pea soup with Marmite? Has Soupalooza gone mad? Well, how about we give it a French name? Mangetout soupe sounds much better, doesn't? (Try it with a French accent -- go on!)

     
  • Mushroom Barley Soup made with dried mushrooms, carrots and parsnips is one of M. Eileen Brown's all-time favorite soups.

    Soupalooza: Mushroom Barley Soup brings a flood of good memoriesApr 24, 2013 12:00 AM
    M. Eileen Brown finds a beloved recipe for Mushroom Barley Soup among her overflowing recipe box. This recipe from a dear friend and former co-worker brings back memories of her whole cooking history, family and friendships.

     
  • Want this Spicy Bean Soup to turn out the same every time? Find the brands you like and stick with them.

    Favorite recipe yields different result. What's up with that?Mar 26, 2013 12:00 AM
    Everyone has their favorite go-to recipe, right? It's the one that's easy, tasty and, most importantly, surefire. You can make it in your sleep and it never varies. My favorite "no worry" recipe is one that I tore out of a food magazine somewhere near the time "Walk Like an Egyptian" was on the airwaves.

     
  • Hot and Sour Soup is an Asian version of chicken noodle soup, capable of curing winter colds and sniffles.

    Soupalooza: Hot and sour soup cures what ails you Feb 25, 2013 12:00 AM
    Hot and Sour Soup is the Asian version of chicken noodle soup — the antidote to all that ails you. While that may seem like just another folk tale, there is evidence that hot and sour soup is really good for you. The lightly cooked vegetables offer fiber, vitamins and minerals, but that's just the start.

     
  • Cioppino is a fish stew that originated in the North Beach section of San Francisco.

    Hot bowl of fish soup melts winter doldrumsJan 29, 2013 12:00 AM
    I don't know about you, but February requires an extra bit of effort on my part in order to maintain even a semblance of good cheer. Come February my spirits need a little bolstering. The perfect antidote to my winter of discontent is a nice decadent bowl of cioppino.

     
  • Add a scoop of a gunky paste called Marmite to green bean soup and you've got a surefire cure for holiday hangovers.

    Soupalooza: Yeasty green bean soup cures holiday hangovers Dec 26, 2012 12:00 AM
    Can the gunk collected from the bottom of beer barrels set you straight after a night of too much of said beer, or wine or spirits? According to M. Eileen Brown Marmite, that yeasty paste, adds the right balance of nutrients to green bean soup and provides a delicious hangover cure.

     
  • A bit of cocoa powder adds mole-like depth to shrimp-studded tortilla soup.

    Chocolate adds depth to tortilla soupNov 27, 2012 12:00 AM
    Chocolate in soup? Don't write off the idea before you hear what M. Eileen Brown has to say about one of Paula Deen's recipes that evokes shrimp enchiladas in rich mole sauce.

     
  • Spicy Butternut Squash soup warms up a cool autumn day.

    Roasting the key to easy squash soup Oct 30, 2012 12:00 AM
    Forget trying to hack away at a hard-shelled squash when you want soup. M. Eileen Brown found an easier way. "I have decided that cooking them whole (or cut in big chunks) is the best way to go about it. If the squash fits into my oven rack, I simply poke holes using a narrow knife or an ice pick, place it on a baking sheet lined in tin foil and roast it at 375 degrees until it starts to soften and collapse."

     
  • Use the freshest Swiss chard you can find and you'll be pleased with the flavor of this hearty lentil soup.

    Soupalooza: Produce freshness influences soup flavors Sep 25, 2012 12:00 AM
    Here's my question for you, fellow soup savants: Why is it when you remake a tried-and-true recipe, the results can turn out so differently? I know. I know. We soup lovers like to make soup because, well, because it's a little more free flowing than, say, baking puff pastry.

     
  • Borscht, an Eastern European soup that starts with cabbage and beets, can be served warm or cold.

    Easy borscht can’t be beetAug 21, 2012 12:00 AM
    Are we undergoing a beet renaissance? Maybe, maybe not, but this underappreciated veggie deserves a second look. And that means making borscht.

     
  • Tomatillos give a citrusy tang to this quick and easy chilled soup.

    Chilled avocado soup shows its versatilityJul 25, 2012 12:00 AM
    Tomatillos, with their citrus and herbal flavor, are the key to this refreshing chilled avocado soup. This recipe also can be used to dress salad greens, or as a dip for veggies and chips.

     
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