Mike Bennett

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Mike Bennett

Tag Archives: Recipies

Egg Drop Soup – Takeaway Style

17 Monday Feb 2020

Posted by Mike in Blog, Food, Recipes, Soups

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Tags

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

IMG_0717

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.

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Poor Man’s Paella

30 Thursday Jan 2020

Posted by Mike in Fish, Food, Recipes, Seafood

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Tags

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

Paella
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.

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Pea and Asparagus Soup

10 Tuesday Jul 2018

Posted by Mike in Food, Recipes, Vegan, Vegetarian

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Tags

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

IMG_44904 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

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