Egg Drop Soup – Takeaway Style

Tags

Chinese, Eggdrop, Eggs, Fast Food, Food, Recipies, Soup, Takeaway Food

4 Cups Chicken Broth
0.25 Tsp Ground Ginger
2 Tbsp Chives, chopped
0.25 Tsp Salt
1.5 Tblsp Cornstarch
2 Eggs
1 Egg Yolk
1 Tsp MSG

 

 

 

1. Pour 3 cups of the chicken broth into a large saucepan. Stir the salt, ginger, MSG and chives into the saucepan, then bring to a rolling boil.
2. In a small bowl, stir together the remaining 1 cup of chicken broth and cornstarch until smooth.
3. In a small bowl, whisk the eggs and egg yolk together using a fork, then drizzle the egg, a little at a time, from the fork into the boiling broth mixture.
4. Once all the egg has been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Poor Man’s Paella

Tags

Chicken, Chorizo, Food, Paella, Recipies, Rice, Seafood, Spainish Food

4oz Chorizo, casings removed and crumbled
1 Small Onion, thinly sliced
1 Clove Garlic, thinly sliced
1/2 Cup Diced Tomatoes
1 Cup Arborio Rice
Pinch of Saffron, dissolved in 2 Tblsp Water
1.5 Cups Water
Salt & Pepper
1 Tbsp Olive Oil
8oz Cooked Chicken
8oz Mixed Seafood (thawed if frozen)
2 Tblsp chopped flat-leaf Parsley
1 Scallion, thinly sliced

1. In a 10-inch skillet, cook the Chorizo over a medium heat, breaking it up with a spoon, until some of the fat is rendered and the Chorizo is browned – approx 4 minutes.
2. Add the Onion and Garlic and cook over low heat, stirring, until softened and just beginning to brown – approx 8 minutes.
3. Stir in the Tomatoes, Rice, Saffron with its liquid and the 1.5 cups of Water. Season with salt and pepper and bring to a boil, then cover and simmer over a low heat, without stirring, until the rice is al dente and the liquid is absorbed – approx 15 minutes.
4. Stir the cooked chicken and the seafood mix into the rice. Cover and cook on a medium heat for 5-10 minutes, until the paella is just heated through and the seafood is cooked.
5. Garnish with the Parsley and Scallion, drizzle with the Olive Oil and serve.

Pea and Asparagus Soup

Tags

Asparagus, Food, Pea, Recipies, Soup, Vegan, Vegetarian

4 Tbsp Olive Oil
12oz Asparagus, cut into thirds (fibrous ends broken off)
10oz Fresh or Frozen Peas
4 Cloves Garlic, Minced
1 Shallot, Thinly Sliced
Salt & Pepper
1.5 Cups Almond Milk (Unsweetened)
1.5 Cups Low Sodium Vegetable Broth
2 Tbsp Nutritional Yeast