Tuesday, October 23, 2012

Egg Drop Soup

First up in our celebration of the Chinese New Year is this egg drop soup. I have always loved it at the restaurants, but never realized how totally, super, easy it is!! I added some chopped spinach to bump up the nutrients, but I'm not sure that that addition is very authentic, in fact I'm pretty sure it isn't, but whatever, I liked it that way-but don't feel you have to add it. So give this a try and see how easy it is for yourself!


Big changes are coming your way on Monday and I can't wait to share!! And again, Happy Chinese New Year...


Egg Drop Soup


INGREDIENTS:

4 cups chicken broth or stock
1/2 teaspoon sugar
1 egg, lightly beaten
1/2 cup fresh spinach-sliced
2 green onions-sliced

DIRECTIONS:

In a large saucepan, bring the broth and sugar to a boil over medium high heat. Once it's close to boiling, reduce heat to low and drizzle in the beaten egg. Remove from the heat and stir in the spinach and green onions. Stir and let sit for about 3 minutes before serving.

Wednesday, February 1, 2012

Eggs benedict-My Way

My favorite eggs benedict was at the Coffee House at Treasure Island in Las Vegas--they use filet mignon, yummy. My second favorite way to eat eggs benedict is this way-with sausage patties. As you can see, I am not a huge fan of Canadian bacon--nothin' against the Canadians of course, it's just not my favorite choice. But any way you slice it, or whatever meat you choose to put with it, it's really the Hollandaise sauce that makes the whole meal...


Eggs Benedict-My Way


INGREDIENTS: (for the Hollandaise sauce)

2 egg yolks
2 teaspoons fresh lemon juice
1 teaspoon water
1 stick butter-melted
pinch of paprika
salt and pepper to taste
more water, if needed

DIRECTIONS:

In a blender, mix the egg yolks, lemon juice and water until mixed. With the blender running, slowly drizzle in the melted butter until the mixture emulsifies. Season with the paprika, salt and pepper and add more water until you get the desired consistency you want.

To make the meal, toast English muffin halves, cook the sausage patties, poach the eggs*, then layer one of top of the other and cover in hollandaise.

**The best way to poach an egg is to bring water to a slow bowl in a saucepan, add 1 teaspoon vinegar and start slowly swirling the water. As the water is swirling, slowly break an egg into the swirl-this will help keep it all together. When it has cooked to desired consistency, using a slotted spoon, remove it from the water and set it on a paper towel to drain.

Friday, January 27, 2012

One of our favorite things to make for a light meal is this egg drop soup. I have always loved it at the restaurants, but never realized how totally, super, easy it is!! I added some chopped spinach to bump up the nutrients, but I'm not sure that that addition is very authentic, in fact I'm pretty sure it isn't, but whatever, we liked it that way-but don't feel you have to add it. So give this a try and see how easy it is for yourself!
Egg Drop Soup

INGREDIENTS:

4 cups chicken broth or stock
1/2 teaspoon sugar
1 egg, lightly beaten
1/2 cup fresh spinach-sliced
2 green onions-sliced

DIRECTIONS:

In a large saucepan, bring the broth and sugar to a boil over medium high heat. Once it's close to boiling, reduce heat to low and drizzle in the beaten egg. Remove from the heat and stir in the spinach and green onions. Stir and let sit for about 3 minutes before serving.

Sunday, January 15, 2012

Homemade Tomato Sauce

Since there's just the two of us most nights, I like to use the freshest of ingredients and make as much homemade as possible to eliminate the processed foods. Some of the easiest things to make are surprisingly the easiest things to make. This is one of those recipes. Using the freshest of ingredients  you can't go wrong...

Homemade Tomato Sauce

INGREDIENTS:

1 tablespoon olive oil
1 1/2 cups onions-diced
1 cup green pepper-diced
1 teaspoon dried oregano
4 garlic cloves-minced
1/2 cup dry red wine
1 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 bay leaves

DIRECTIONS:

In a large sauce pan over medium-high heat, heat the oil. Add onion, green pepper, oregano and garlic; cook 5 minutes or until onions are translucent, stirring occasionally.

Add wine and remaining ingredients, bring to a boil. Reduce heat and simmer for 30 minutes. Remove bay leaves and serve. Freeze for up to 3 months

**If your family is like mine, I had to use my immersion blender to grind up the veggies

Friday, January 13, 2012

Pimento Cheese Spread

As an adult, I have become obsessed with pimento--as a child not so much.  Sometimes, when it's just the two of us, I like to make a few small appetizers that we much on throughout the night. This is one of those apps that we really love.  And what's easier than throwing a few items in a food processor??


Pimento Cheese Dip


INGREDIENTS:

1/2 (4 ounce) jar pimento-patted dry
3 tablespoons mayonnaise
1 garlic clove-minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
8 ounces cheddar cheese-shredded
Salt & pepper to taste

DIRECTIONS:

Place all the ingredients into a food processor and pulse about 20 times, or until combined, but some cheese still shows.

Spread on crackers, banquettes or chips

**Adapted from America's Test Kitchen, 2011