কফি রেসিপি

আমেরিকানো

উপকরণ: ইনস্ট্যান্ট কফি ১ চা-চামচ, চিনি ১ চা-চামচ, গরম পানি ১ কাপ।
প্রণালি: একটি কাপে কফি, চিনি ও গরম পানি দিয়ে একটা চামচ দিয়ে ভালো করে নেড়ে মেশান। ভালোভাবে মিশে সুন্দর রং এলে পরিবেশন করুন আমেরিকানো। 

আমেরিকানো

মোকা

উপকরণ: ইনস্ট্যান্ট কফি ১ টেবিল চামচ, ফুল ক্রিম দুধ ১ কাপ, চিনি ১ চা-চামচ, কোকো পাউডার ১ টেবিল চামচ, গরম পানি ২-৩ টেবিল চামচ, চকলেট সিরাপ সাজানোর জন্য।
প্রণালি: একটি কাপে কফি, চিনি, কোকো পাউডার ও গরম পানি দিয়ে একটা চামচ দিয়ে ভালো করে নেড়ে মেশাতে হবে। ভালোভাবে মিশে সুন্দর একটা রং আসবে। কফি আর চিনি যত সময় নিয়ে ভালো করে মেশাবেন, তত বেশি ফোম তৈরি হবে। এবার এক কাপ দুধ ভালো করে গরম করে নিন। গরম নিতে পারবে, এমন একটি কাচের বোতলে দুধ ভরে ভালোভাবে ঝাঁকিয়ে নিতে হবে। কিছুক্ষণ ঝাঁকালে দুধের মধ্যে ফোম তৈরি হবে। এবার আস্তে আস্তে কফি মগের একটু ওপর থেকে দুধ ঢেলে দিন। দুধ ঢালার পর কফির ওপরে ফোম হয়ে থাকবে। এবার কফির ওপরের অংশে চকলেট সিরাপ দিয়ে ডিজাইন করে গরম-গরম পরিবেশন করুন মোকা।

 মোকা

আইসড কফি

উপকরণ : পানি ৩ কাপ, ইনস্ট্যান্ট কফি ৬ চা-চামচ, কনডেন্সড মিল্ক ৪ টেবিল চামচ, ফ্রেশ ক্রিম ৪ টেবিল চামচ, চকলেট সিরাপ ১ টেবিল চামচ, বরফ পরিমাণমতো।
প্রণালি : গরম ফুটন্ত পানিতে কফি মিশান। তারপর এতে কনডেন্সড মিল্ক ও ক্রিম মিশিয়ে নিন। পরিবেশন জারে বরফ দিয়ে গ্লাসের ভেতরে চকলেট সিরাপ দিন। ওপর থেকে ঠান্ডা কফি ঢেলে পরিবেশন করুন।

 আইসড কফি

ক্যাপাচিনো কফি

উপকরণ
গরম পানি ২ টেবিল চামচ, ইনস্ট্যান্ট কফি ১ চা-চামচ, দুধ ১ কাপ, চিনি ১ চা-চামচ, ফ্রেশ ক্রিম ৪ টেবিল চামচ।
প্রণালি
একটি কাপে কফি, চিনি ও গরম পানি নিন। একটা চামচ দিয়ে ভালো করে নেড়ে মিশিয়ে নিন। উপকরণগুলো ভালোভাবে মিশে গেলে সুন্দর একটা রং চলে আসবে। কফি আর চিনি যত সময় নিয়ে ভালো করে মেশাবেন, তত বেশি ফোম তৈরি হবে। এবার ১ কাপ দুধ নিয়ে ইলেকট্রিক কফি মেকারে ১ মিনিট দুধটি গরম করুন। গরম নিতে পারবে এমন একটি কাচের বোতলে ভরে ভালোভাবে দুধটি ঝাঁকিয়ে নিন। কিছুক্ষণ ঝাঁকালে দুধের মধ্যে ফোম তৈরি হবে। এবার আস্তে আস্তে কফি মগের একটু ওপর থেকে এই দুধ ঢেলে দিন। দুধ ঢালার পর কফির ওপর দিকে ফোম হয়ে থাকবে। এবার কফির ওপরের অংশে ছাঁকনি দিয়ে একটু শুকনো কফি গুঁড়ো ছড়িয়ে দিন। গরম-গরম পরিবেশন করুন ক্যাপাচিনো।

ক্যাপাচিনো কফি

ক্যারামেল মোহিতো ফ্র্যাপে

উপকরণ
গরম পানি ১ টেবিল চামচ, ইনস্ট্যান্ট কফি ১ চা-চামচ, চকলেট মিল্ক ১ কাপের তিন ভাগের এক ভাগ অংশ, চিনি ১ টেবিল চামচ, ভ্যানিলা এসেন্স সিকি চা-চামচ, হুইপড ক্রিম পরিমাণমতো, ক্যারামেল সিরাপ ২ টেবিল চামচ, বরফ পরিমাণমতো।
প্রণালি
গরম ফুটন্ত পানিতে কফি মিশিয়ে নিন। এরপর এই কফির সঙ্গে চকলেট মিল্ক, চিনি, ভ্যানিলা এসেন্স, ক্যারামেল সিরাপ ব্লেন্ডারে মিশিয়ে নিন। পরিবেশন জারে বরফ দিয়ে গ্লাসের ভেতরে ঢেলে ওপরে হুইপড ক্রিম ও ক্যারামেল সিরাপ দিয়ে পরিবেশন করুন।

ক্যারামেল মোহিতো ফ্র্যাপে

Garlic Butter

Garlic butter, otherwise called beurre à la bourguignonne, is a compound spread utilized as a seasoning.

Garlic & butter consolidate to make a delectable & rich spread that you can put on bread, naan,  use in a variety of recipes & more. You can likewise make garlic butter to drizzle on meat, vegetables, bread, or use in potato or sauce recipes & significantly more!

Garlic Butter Ingredients:

• 7 cloves garlic, peeled
• 4 tablespoons butter
• ½ teaspoon dried mixed herbs

Method:

1. Using a garlic press, press each clove of garlic into a small microwavable bowl. If you do not have a garlic press, chop the garlic finely using a knife. This can also be done on the stove top if you do not have a microwave – just place the pressed or chopped garlic in a pot.
2. Add the butter to the bowl or the pot, followed by the mixed dried herbs. (If using unsalted butter then add a pinch of salt to the bowl as well).
3. Microwave for a minute or heat on low for about 5 minutes on the stove top.
4. Remove from microwave or stove top & mix well.
5. The melted version of the garlic butter can be used to drizzle of food or used a spread for various bread. I have used this melted garlic butter to spread over naan whilst cooking it – it’s delicious!
6. The melted variation can be refrigerated for the hard block like texture.

Home remedies to enjoy the rainy season

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Monsoon is said to be the most awaited season as the greenery and freshness of the weather grasp you within its aura. However the season brings a lot of health issues but using apple cider vinegar and staying away from dairy products can do the trick, says an expert.

Pankaj Agrawal, Senior Homeopath at Agrawal Homoeo Clinic and research centre, shares some home remedies that one can include in his or her daily regime to adapt to this weather well.

* Apple cider vinegar: It is considered as a old age remedy, often suggested for a variety of health conditions as it has the ability to reduce mucous and cleanse the lymphatic system. You can take a teaspoon of organic, unfiltered apple cider vinegar and mix it in a glass of water. Take this drink three times a day, which will relieve you from acute allergy symptoms and will help prevent allergy attacks as well.

* Lukewarm lime water: Take a glass of lukewarm water with a teaspoon of honey and squeeze half a lime in it. Follow this tip for several months and take this every morning, it not only flushes toxins out but also acts as an anti allergic agent.

* Turmeric: It is considered as an Indian herb and has natural anti-inflammatory properties. Using turmeric with some warm milk helps to cure allergies more effectively.

* Eat onion and garlic: They may prevent cells from releasing histamine and will help in reducing inflammation.

* Avoid dairy products: Try to avoid dairy products as they thickens and stimulates an increase in mucus production. Drink a lot of water daily to thin secretion.

Coffee impedes hearing recovery from noise

Coffee lovers who like to attend rock music concerts or work at airports should be cautious as a recent study indicates that caffeine has a serious impact on hearing. According to a research by the McGill University in Canada, regular caffeine consumption can greatly impede hearing recovery from loud noise, even making the damage permanent, Xinhua news agency reported. “When the ear is exposed to loud noise, it can suffer from a temporary hearing reduction, also called auditory temporary threshold shift. This disorder is usually reversible in the first 72 hours after the exposure, but if symptoms persist, the damage could become permanent,” said Dr Faisal Zawawi, an otolaryngologist at McGill. The researchers found this impact through an experiment on guinea pigs. They grouped the pigs and tested them in environments of noise without coffee, and noise with coffee. The noise the animals were exposed to for one hour per day is similar as what people hear at a rock concert. After eight days, significant difference of hearing loss is recorded between the two groups, according to the research team. In 2015, the European Food Safety Authority published an advice that caffeine intakes from all sources up to 400 mg per day and single doses of 200 mg might be safe for adults in the general population. 

Fish and fresh herbs

The summer grill party is one of the most beloved of summer gastronomic experiences. We fire up the grill, people gather round impatiently, and on go the burgers, the hot dogs, the spareribs, the chicken breasts, the steaks. But why not take your grilling game up a notch this year?
Taking on a challenge can mean grilling something you don’t usually try, working with a theme, or grilling something big that needs attention and then to be carved, such as a whole half turkey breast on the bone with its skin. There’s an amazing taste if you’ve never tried. It comes off the grill and you slice it like a big ham. One could go the non-simple direction, such as stuffed roll-ups of veal scallopini or spit-roasted meat.
For a themed meal, grill something from a particular cuisine, or paired foods, or something historical, or foods of the same color or cut, or mixed grills. In the recipes below the theme is three kinds of fish steaks and three kinds of fresh herbs. Choose three kinds of firm fleshed fish steak and pair them with a fresh herb for grilling. Here are three that work.

Grilled fish with oregano, chile and olive oil
If there is one thing I miss since I moved to California, it’s bluefish, which we can’t get here. Bluefish is a dark-fleshed Atlantic fish when raw that is excellent grilled over a hot fire for a few minutes. When the “blues are running” as they say in New England or Long Island, grills come out and people make all kinds of things with bluefish: bluefish balls, bluefish fritters, bluefish pate, bluefish grill. If you’re elsewhere in the country, then you’ll want to use mackerel, bonito, yellowtail, mahimahi, or angelshark. Note in the recipe that you are using fillets, not steaks, and the fillet needs its skin on.
Prep and cooking time: 25 minutes
Yield: 4 servings

Ingredients
½ cup extra virgin olive oil
3 garlic cloves, mashed to a paste in a mortar
4 tablespoons finely chopped fresh oregano leaves
1 dried red chile, crumbled
Salt and freshly ground black pepper to taste
1 ½ pounds bluefish or bonito fillets (about ¾ inch thick)

Directions
1. Prepare a hot charcoal fire or preheat the gas grill on high for 15 minutes.
2. Lightly brush the grill with some olive oil. Stir together the remaining olive oil, garlic, oregano, chile, salt and pepper. Coat the bluefish with this mixture and lay skin side down on the grill.
3. Grill for 5 to 6 minutes while basting occasionally. Carefully flip the fish with a spatula and grill another 5 to 6 minutes, basting some more. Remove to a platter and serve.

Grilled salmon with tomato relish and mint
The grilled salmon gets a treatment of salsa cruda, a raw sauce made of tomato, garlic and mint that can be made quickly in a food processor, which whips it into a froth very quickly. Serve the sauce on the side or spooned on top of the salmon.
Prep and cooking time: 30 minutes
Yield: 4 servings

Ingredients
6 ripe plum tomatoes, peeled, seeded, and drained of water
½ cup loosely-packed fresh mint leaves
2 garlic cloves
¼ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1 ½ pounds salmon fillet, in 4 pieces
Directions
1. Preheat a gas grill on high for 20 minutes or preheat a broiler or prepare a charcoal fire.
2. Place the tomatoes, mint leaves, garlic, and olive oil in the food processor and run until the salsa is frothy, 30 to 45 seconds. Season with salt and pepper and stir.
3. Season the salmon with oil, salt, and pepper on both sides and place skin side down on the grill. After 4 to 5 minutes, flip with a spatula and grill for another 3 to 5 minutes depending on the thickness of the fish. Serve immediately with the salsa.

Grilled sword fish with fresh orange juice and fresh thyme
This preparation is inspired by the way they would cook swordfish in Sicily. Swordfish is very popular in Sicily as they are found in the Straits of Messina and elsewhere around Sicily. The firm flesh of swordfish is perfect for grilling.
Prep and cooking time: 1 ¼ hours
Yield: 2 servings
Ingredients
¼ cup extra virgin olive oil
Juice of 2 oranges
1 bay leaf, crumbled
1 garlic clove, finely chopped
Two 5-ounce swordfish steaks, ¾ inch thick
3 tablespoons fresh thyme and thyme sprigs for garnish
Salt and freshly ground black pepper to taste
Directions
1. Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes.
2. In a ceramic or glass baking pan, swish the olive oil, orange juice, bay leaf, and garlic until mixed. Place the swordfish steaks in the marinade and coat with the thyme and salt and pepper and leave for 1 to 2 hours.
3. Grill the swordfish on the hottest part of the grill and grill until almost springy to the touch, 6 to 8 minutes in all, basting with the leftover marinade and turning carefully only once. Remove from the grill and serve.

A little butter a day may not harm your heart

Consuming butter in limited quantities may not increase the risk of heart disease or stroke -- and it might actually be slightly protective against diabetes, finds a new study.

The findings showed that patients suffering from heart problems or any related chronic diseases have no cause to worry as the increase in risk due to butter consumption was extremely small. 

Butter has been found as a healthier choice in comparison to sugar and starch-enriched food like white bread or potatoes. 

However, butter when spread on unhealthy foods like white bread may increase the risk of diabetes as well as cardiovascular diseases.

"Our results suggest that butter should neither be demonised nor considered 'back' as a route to good health," said Dariush Mozaffarian, Associate Professor at Tufts University in the US.

On the other hand, consuming margarine and cooking oils rich in healthy fats such as soybean, canola, flaxseed and extra virgin olive oils are likely to lower the risks compared to butter or refined grains.

"Even though people who eat more butter generally have worse diets and lifestyles, it seemed to be pretty neutral overall," said Laura Pimpin, Data Analyst at the UK Health Forum -- a charitable health organisation, while adding that butter was a "middle of the road" food.

The study published in PLOS ONE, found mostly small or insignificant associations of each daily serving of butter with total mortality, cardiovascular disease and diabetes.

"More research is needed to better understand the observed potential lower risk of diabetes, which has also been suggested in some other studies of dairy fat,” the researchers noted.

The scientists conducted a study over a group of 6.5 million people from over 15 different countries. 

Over the total follow up period, the combined group of studies included 28,271 deaths, 9,783 cases of cardiovascular disease and 23,954 cases of new-onset Type 2 diabetes.

Discrimination could lead to heavy drinking

People who face discrimination because of their identities - whether based on race, sexual orientation or gender - are at increased risk of alcohol abuse, says a new study.

“Our study supports the notion that discrimination is harmful to health, specifically through alcohol,” said lead author of the study Paul Gilbert, Assistant Professor at University of Iowa.

Experts have known for decades that drinking is a common coping response to stress - a phenomenon called stress-reactive drinking, Gilbert said.

As drinking is also recognised as a stressor, the researchers wanted to find out if people drink in response to discrimination.
The findings were published online in the journal Social Science & Medicine.

Gilbert searched six online databases for studies related to discrimination and drinking, winnowing his potential sources down to about 1,200 scientific studies that met his criteria.

From there, he identified 97 peer-reviewed, published research papers with quantitative evidence that showed a link between discrimination and heavy and hazardous drinking.

Seventy-one studies involved racial discrimination, and the rest examined discrimination based on sexual orientation and gender.

The researchers found that alcohol abuse is one of the negative health outcomes of discrimination.

The study also identified gaps in the research. For example, the majority of studies involved interpersonal discrimination against African Americans, such as being treated poorly in a store or being called a name.

More studies need to be done about discrimination against other groups, including other racial and ethnic groups, and discrimination due to religion, sexual orientation, gender, age, or disability status, Gilbert said.

Eat pasta to cut that extra flab

If you cannot resist pasta, go order another red-sauced one as contrary to popular belief, eating pasta does not add fat but actually help shed extra kilos.
According to researchers, eating pasta -- the fundamental component of Italian Mediterranean tradition -- can lead to a decrease in the body mass index (BMI) as well as decrease the likelihood of both general and abdominal obesity.


"Our data show that enjoying pasta according to individuals' needs contributes to a healthy body mass index, lower waist circumference and better waist-hip ratio," said lead author George Pounis from IRCCS Neuromed Institute in Italy.

Mediterranean diets have always been known as one of the healthiest nutritional regimes.
Hhowever, in recent years, pasta gained a bad reputation and was shunned from diets on the grounds that it leads to obesity.

"Mediterranean diet, consumed in moderation and respecting the variety of all its elements (pasta in the first place), is good to your health," added Licia Iacoviello from Neuromed Institute.

Pasta consumption is associated with better weight management in part because it often occurs as part of a healthy Mediterranean diet, said the paper published in the journal Nutrition and Diabetes.
For the study, the team examined over 23,000 people recruited in two large epidemiological studies.

"By analysing data of the participants and their eating habits, we have seen that consumption of pasta, contrary to what many think, is not associated with an increase in body weight, rather the opposite," explained Pounis.

Unhealthy food ads impact child’s diet

Advertisements for unhealthy foods and beverages with high sugar or salt may be contributing to the growing obesity epidemic among children as researchers have found that such commercials adversely impact their food choice and lead to harmful diets.
The researchers examined caloric intake and dietary preference among more than 6,000 children and assessed the effects of unhealthy food and beverage marketing. 
The study showed that marketing increased dietary intake and influenced dietary preference in children during or shortly after exposure to advertisements.
“The findings demonstrate the influence that these advertisements, a growing epidemic, have on children’s food choices,” said lead author Behnam Sadeghirad, Ph.D. student at McMaster University in Hamilton, Ontario, Canada.
The study, published in the scientific journal Obesity Reviews, revealed that children are exposed to an average of five food ads per hour, with unhealthy foods accounting for greater than 80 per cent of all televised food advertisements in Canada, the United States and Germany.
When children were exposed to unhealthy advertisements, they consumed significantly more unhealthy than healthy calories, the findings showed.
The study also suggest that younger children might be more susceptible to the impact of food and beverage marketing in terms of quantity and quality of calories consumed. 
“Overall, our analyses show the need for a review of public policy on child-targeted unhealthy food and beverage marketing,” corresponding author of the study Assistant Professor Bradley Johnston at McMaster added.

Tandoori Onion Salad

Ingredients

1. 3 red onions
2. 1tablespoon kosher salt
3. 2tablespoons dark brown sugar
4. 1 lemon, juice of
5. 3medium tomatoes, thinly sliced
6. 1medium green pepper, thinly sliced
7. 1 red chili peppers or 1 green chili pepper, thinly sliced
8. 1tablespoon grated ginger
9. 2tablespoons chopped cilantro

Directions

• Thinly slice 3 red or sweet onions, sprinkle with 1 tablespoon kosher salt, and drain in a colander for 1 hour.
• Rinse and pat dry.
• Dissolve 2 tablespoons dark brown sugar into the juice of 1 lemon and a little hot water and mix with the onions.
• Add 3 thinly sliced tomatoes, 1 thinly sliced green pepper, 1 thinly sliced green or red chile, 1 tablespoon grated ginger, 2 tablespoons chopped cilantro, and salt to taste.

Chicken & Noodle Soup

Ingredients

1. 2stalks celery, cut in large pieces
2. 1large carrot, cut in large pieces
3. 1large leek, cut in large pieces
4. 6sprigs parsley
5. 1 bay leaf
6. 2 whole cloves
7. 1large onion, peeled
8. 9cups water
9. 1 (5 -6 lb) baking hens
10. 1tablespoon salt
11. 8 peppercorns
12. 1cup chopped celery
13. 1cup chopped carrot
14. 1cup chopped onion
15. 1⁄4 cup long grain rice
16. 10ounces frozen peas
17. salt and pepper

Directions

• Wash chicken and remove giblets.
• Place chicken in large soup kettle.
• Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
• Bring to a boil; reduce heat, cover, and simmer 2 to 2.
• 5 hours, or until chicken is tender.
• Remove chicken from the kettle.
• Strain broth, removing other ingredients, and return broth to kettle.
• Skin chicken, remove bones, and cut up chicken.
• To make soup:.
• Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
• Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
• NOTE: When using noodles, I add them to the broth however many minutes it takes to cook them before serving.

Soup

1. Broccoli and cheese soup

Ingredients:

Cooking spray

1 cup chopped onion

2 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth

1 (16-ounce) package broccoli florets

2 1/2 cups 2% reduced-fat milk

1/3 cup all-purpose flour

1/4 teaspoon black pepper

8 ounces light processed cheese, cubed

Directions:

1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

2. Roasted butternut squash and shallot soup

Ingredients:

4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)

1 tablespoon olive oil

1/4 teaspoon salt

4 large shallots, peeled and halved

1 (1/2-inch) piece peeled fresh ginger, thinly sliced

2 1/2 cups fat-free, less-sodium chicken broth

2 tablespoons (1-inch) slices fresh chives

Cracked black pepper (optional)

Directions:

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

3. White bean and turkey chili soup

Ingredients:

1 tablespoon canola oil

2 cups diced yellow onion (about 2 medium)

1 1/2 tablespoons chili powder

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

3 (15.8-ounce) cans Great Northern beans, rinsed and drained

4 cups fat-free, less-sodium chicken broth

3 cups chopped cooked turkey

1/2 cup diced seeded plum tomato (about 1)

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions:

1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
2. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

4. New England clam chowder

Ingredients:

4 (6 1/2-ounce) cans chopped clams, undrained

2 (8-ounce) bottles clam juice

4 bacon slices

1 cup chopped onion

1 cup chopped celery

1 garlic clove, minced

3 cups cubed red potato

1 1/2 teaspoons chopped fresh thyme

1/4 teaspoon black pepper

3 parsley sprigs

1 bay leaf

2 cups 2% reduced-fat milk

1/4 cup all-purpose flour

1/2 cup half-and-half

Thyme sprigs

Directions:

• Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
• Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
• Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

5. Tortilla meatball soup

Ingredients:

2 jalapeño peppers

1 red bell pepper

2 ears corn on the cob

4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips

Cooking spray

3/4 teaspoon kosher salt, divided

6 garlic cloves, minced and divided

1/3 cup panko (Japanese breadcrumbs)

1 pound ground sirloin

1 large egg, lightly beaten

1 chipotle chile, canned in adobo sauce, minced

1 tablespoon olive oil

2 cups chopped onion

2 cups (3/4-inch) cubed red potatoes

1 cup (1/2-inch-thick) slices carrot

3 cups fat-free, lower-sodium chicken broth

2 cups water

1/2 cup (2 ounces) shredded Monterey Jack cheese

1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

1/2 cup chopped fresh cilantro

Directions:

1. Preheat broiler.

2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.

3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.

4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

6. French Onion soup

Ingredients:

2 teaspoons olive oil

4 cups thinly vertically sliced Walla Walla or other sweet onion

4 cups thinly vertically sliced red onion

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 cup dry white wine

8 cups less-sodium beef broth

1/4 teaspoon chopped fresh thyme

8 (1-ounce) slices French bread, cut into 1-inch cubes

8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese

Directions:

• Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
• Preheat broiler.
• Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
• Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

7. Loaded potato soup

Ingredients:

4 (6-ounce) red potatoes

2 teaspoons olive oil

1/2 cup prechopped onion

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved

1.5 ounces cheddar cheese, shredded (about 1/3 cup)

4 teaspoons thinly sliced green onions

Directions:

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.