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So you decided you’re going to buy a stand mixer? Yay! There are a few things to know before you run off to your nearest kitchen store. For starters, what size bowl will you need? (Will 3.5 quarts be big enough for your jobs? Do you need something that can hold 6 quarts?)

Keep reading to find out five more things you should know before buying a stand mixer.

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If there’s one kitchen gadget that has garnered a cult following in the last couple years, it’s the Instant Pot. You’ve seen the sales, you’ve seen the recipes and tips, you’ve seen the heartfelt essays on personal growth in the kitchen. And chances are you have a friend who has gone on (and on) about how much they love this budget seven-in-one appliance.

But you haven’t seen this. Nancy Olsen of Duluth, Minnesota, is the proud owner of 107 Instant Pots. Her obsession started a little over a year ago on her birthday when her husband gifted her an Instant Pot because one of his coworkers said it helped their family get dinner on the table faster.

“I took it out of the box and just immediately fell in love,” Nancy says of the first time she saw the appliance. “It was so light and the instructions were so easy to read. I hadn’t experienced a rush like that in awhile; I immediately felt at peace.”

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A warm bowl of soup always tastes nourishing. Add green tea to the broth, and the soup is even more nourishing, offering anti-inflammatory and anti-oxidative properties that can have a positive effect on a wide range of health issues. If you’re not a bonafide green tea lover, this soup might turn into a favorite way to “drink” green tea. The flavor that green tea adds to soup is very subtle, a little herbal, with just a hint of the astringency that tea is known for. Otherwise, it’s still the familiar, savory bowl of soup you love.

You can steep green tea into your own favorite chicken soup recipe, or try this one. In this simple recipe, garlic and ginger are simmered in chicken broth, then the green tea is steeped in the broth for 5 minutes. Thinly sliced mushrooms and spinach are added at the very end (plus optional shredded chicken).

Loose-leaf green tea, which is often thought to be fresher, more flavorful and more healthful, is ideal when steeping green tea into soup. But if you already have a box of green tea bags in your pantry, or if buying tea bags is the most practical option for you, then do it. The soup will still be delicious and nutritious in every way.

Time in the Kitchen: 25 minutes

Servings: 2

Ingredients

• 6 cups chicken stock (1.4 L)
• 2 inches ginger, peeled and cut into thin coins (5 cm)
• 4 garlic cloves, smashed
• 3 green tea bags, or 3 tablespoons loose-leaf green tea leaves put in a tea ball or T-Sac (45 ml)
• 8 ounces mushrooms, shiitake or cremini, thinly sliced (230 g)
• 2 handfuls baby spinach or tatsoi (2 ounces/56 g)
• Optional: 1 cooked chicken breast, shredded or cubed

Instructions

In a large pot, simmer the ginger and garlic in the chicken stock for 10 minutes.

Turn off heat. Add the green tea bags. Steep tea bags for 5 minutes.
Remove tea. Strain out garlic and ginger.

Bring broth back to a simmer. Add mushrooms and simmer 5 minutes. Add spinach or tatsoi and chicken (optional) to the broth. Simmer 1 minute more. Turn off heat and serve.

The post Green Tea Chicken Soup appeared first on Mark’s Daily Apple.

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From Apartment Therapy → New York Now Has a Museum Dedicated to Chocolate

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Ah, the call of the brownie hits us all. Sometimes it’s midday, sometimes it’s midnight. Dense and rich, neither cake nor fudge, a chewy brownie satisfies that primal need. But sometimes you just don’t have every ingredient in the house when the need strikes. You’ve got some cocoa powder, flour, and sugar in the pantry, and just a few eggs in the fridge. Enter: these decadent pantry cocoa brownies that are so delicious, you may find yourself making them even when you have a kitchen packed with groceries.

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