Usher in Cool Weather with Easy Pumpkin Soup

Watch video to see how to make this recipe!

• 1 can (15 ounces) Green Giant 100% Pure Pumpkin
• 1/2 cup coconut cream
• 1 cup vegetable stock
• 1 tablespoon garlic paste or 1 teaspoon garlic powder
• 1 tablespoon ginger paste or 1 teaspoon ground ginger
• salt, to taste
• pepper, to taste
• coconut rice, for serving (optional)
• bread, for serving (optional)

1. In saucepan over medium heat, combine pumpkin, coconut cream, vegetable stock, garlic, ginger and salt and pepper, to taste. Stir until well incorporated, cook 10 minutes.
2. Serve over coconut rice or with bread, if desired.

The fate of Lucky Supermarkets in SoCal

Last Updated on December 13, 2025 by Daily News Staff

Grilled Chicken teriyaki rice (Adobe Sock)

When you need a fast, flavorful meal without the fuss, a teriyaki chicken bowl is one of the easiest dishes you can throw together. Using Foster Farms precooked chicken breast strips, store-bought teriyaki sauce, and ready-to-heat rice, you can have dinner on the table in about ten minutes — no chopping, marinating, or complicated prep required.

A Weeknight Staple

This recipe is ideal for busy weeknights, work-from-home lunches, or those moments when you want something warm and satisfying without relying on takeout. With precooked chicken, most of the work is already done for you. All you’re really doing is heating, mixing, and assembling.

“A complete teriyaki bowl in ten minutes — no takeout required.”

Ingredients

1–2 cups cooked rice (microwaveable rice packets work great) 1 cup Foster Farms precooked chicken breast strips ¼–½ cup teriyaki sauce, depending on how saucy you like it 1 cup of vegetables (fresh, steamed, or frozen) Optional toppings: sesame seeds, green onion, pineapple chunks, spicy mayo, red pepper flakes

Instructions

1. Prep the Base

Start with your rice. If you’re using microwave rice, it heats up in about 60–90 seconds. Leftover rice works just as well — just warm it in a bowl before assembling the dish.

2. Heat the Chicken

Foster Farms precooked chicken strips make this step incredibly simple. Just heat them in a skillet for a couple of minutes or microwave them for under a minute. Add a few tablespoons of teriyaki sauce and stir to coat the chicken evenly.

3. Add the Vegetables

This bowl works with almost any vegetable you enjoy. Frozen stir-fry mixes are quick and convenient, while steamed broccoli or carrots add color and crunch. Toss the veggies into the pan with the chicken so they absorb the teriyaki flavor.

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4. Build Your Bowl

Add your rice to a serving bowl and top it with the teriyaki chicken and vegetables. If you want a richer flavor, drizzle on a little extra teriyaki sauce.

5. Customize With Toppings

Finish with sesame seeds, sliced green onions, or a drizzle of spicy mayo. Pineapple adds a sweet touch that pairs perfectly with teriyaki, giving your bowl a subtle Hawaiian twist.

👉 Download the Teriyaki Chicken Bowl Recipe PDF

Why This Recipe Works

What makes this meal so appealing is its flexibility. Use whatever rice you have on hand, swap in your favorite veggies, and adjust the sauce level to your own taste. It’s fast, affordable, and customizable — ideal for anyone looking to simplify their cooking without sacrificing flavor.

Do you have your own fast weeknight recipes or kitchen shortcuts? Share them with us in the comments or tag @STM Daily News on social media. We love spotlighting great ideas from our readers!

The fate of Lucky Supermarkets in SoCal

Gingerbread Honey Cupcakes: A Sweet Spin on Tradition

Gingerbread Cupcakes with Honey Cream Cheese Frosting

• 1 3/4    cups all-purpose flour
• 1/2       cup packed dark brown sugar
• 1 1/2    teaspoons baking powder
• 2          teaspoons ground ginger
• 1          teaspoon ground cinnamon
• 1/8       teaspoon ground cloves
• 1/2       teaspoon salt
• 1/2       cup (1 stick) unsalted butter, softened
• 1/2       cup Busy Bee Raw Honey
• 1          egg, lightly beaten
• 1/2       cup buttermilk, at room temperature
• 1          teaspoon vanilla extract

• 8          ounces cream cheese, softened
• 1/2       cup (1 stick) unsalted butter, softened
• 1/4       cup Busy Bee Raw Honey
• 1          teaspoon vanilla extract
• 4-6       cups powdered sugar

1. Preheat oven to 350 F.
2. Line 12 regular-size muffin cups with paper baking cups.
3. In medium bowl, whisk flour, brown sugar, baking powder, ginger, cinnamon, cloves and salt.
4. In large bowl, using hand or stand mixer, beat softened butter and honey until smooth and slightly fluffy, 1-2 minutes. Beat in egg then mix in buttermilk and vanilla until combined.
5. Add dry ingredients to wet mixture and stir gently until no streaks of flour remain; don’t overmix.
6. Divide batter evenly among muffin cups, filling each about two-thirds full.
7. Bake 20-22 minutes, or until toothpick inserted in center of cupcake comes out clean.
8. Let cupcakes cool in pan about 5 minutes then transfer to wire rack to cool completely.
9. To make frosting: Beat cream cheese and butter until smooth and creamy. Add honey and vanilla then gradually beat in powdered sugar until fluffy, spreadable and reaching desired sweetness. Chill for firmer consistency before piping or spreading, if desired.

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