Soups & Stews

This is an easy recipe, and it doesn't require much in the way of ingredients or equipment. However, there is a critical step at the end where you must take care not to curdle the eggs by adding them too quickly to hot liquid... you'll see what I mean. This is a thin lemony soup that is most frequently served chilled with a splash of milk to thicken it, although it can be served warm. This is one of the Grandma Zone recipes that I learned directly from my grandmother many years ago.

This stew is actually pareve, but it tastes fleishig because of the Tofurkey™... which tastes surprisingly genuine in this incarnation. Even more bizarre, my picky kids gobble this up, so parents ahoy! it's worth a try.

I live on the west coast (USA). In practical terms, this means I can go into any grocery store and buy taro root and bok choy, but so help me if I want okra. Even kosher organic skinless boneless chicken isn't that hard to come by. (Thank you Trader Joe's®!) This recipe is what happens when I get fed up looking for ingredients for a more traditional stew out of the Rival Crock-pot® cookbook and run with whatever's out there. It's pretty good! If you like taro root and want to use more of it, substitute out potatoes by weight. Taro is a root vegetable that is common to oceanic cuisines around the world. You may be more familiar with it as a gourmet "potato" chip.