Even if you love the flavors of Thanksgiving, sometime between the holiday meal and the next few days thereafter, you’re likely going to crave something more global in nature. Some folks will long for the bright taste of ginger, lemongrass and coconut, typical in Thai cuisine, while others will favor Chinese dishes, or meals filled with the taste of chiles, jalapeño peppers, cumin and lime, intrinsic to Mexican cookery. In case you haven’t seen them yet, Swanson, a brand of the Campbell Soup Company, has come out with a line of flavored infused broths – Chinese Hot & Sour, Thai Ginger and Mexican Tortilla – to get you on your way to preparing a myriad of ethnically-inspired dishes. Whether utilized as a vehicle for using leftover turkey, or as a base for creating new dishes, the broths are flavorful, convenient and, if you want to keep it really simple, only need meat and fresh vegetables for crafting into meal. Campbell’s maintains a website, at www.campbellskitchen.com, with a wide array of recipes for their many brands, such as Pepperidge Farm, Prego and Pace to name just a few, with Swanson, at www.swansonbroth.com, offering recipes from appetizers, breads and main dishes to salads, side dishes, soups and more. The website also includes recipes using their flavored infused broths. For a sneak peek, check out the recipes here for Thai Chicken Vegetable Soup, Pork Chile Verde and Easy Chinese Red-Cooked Chicken.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.