Tag Archives: chicken stock

Shrimp in Pepita Tomatillo Sauce

7 May
Shrimp in Pepita Tomatillo Sauce

Shrimp in Pepita Tomatillo Sauce

We have a nice stash of jumbo (16-20 count) shrimp in the freezer, and this tasty/tangy shrimp dish caught my eye in my blog readerboard a couple of weeks ago. It is right up my alley using Mexican-inspired ingredients, and is served over something other than a tortilla, ha!

I adapted this from Josette’s Shrimp in Green Mole over at thebrookcook, and the vibrant green sauce did not disappoint. I halved the shrimp amount since there were only two of us eating it, but kept the sauce amount the same since she said she would have enjoyed more sauce. I substituted pepitas, which are pre-roasted baby pumpkin seeds and ground cumin for seeds, so that eliminated a couple of steps. I’m all about easy. I also omitted the romaine lettuce in the sauce, which admittedly was a mistake but the sauce came out delish all the same! Here’s how I did it:

Shrimp in Pepita Tomatillo Sauce
Adapted from Shrimp in Green Mole at thebrookcook

1/2 cup hulled pepitas
1/2 pound tomatillos, husked, rinsed and quartered
1/2 serrano or jalapeño, stemmed
1/4 cup chopped white onion
2 garlic cloves, peeled
1/4 cup tightly pack chopped cilantro
1/8 teaspoon ground cumin
1 1/2 cups homemade or low-sodium chicken stock
1/2 tablespoon olive oil
Kosher salt and ground black pepper, to taste
1/2 pound jumbo tail-on shrimp, shelled and deveined
Pepitas and cilantro, for garnish
Cooked rice, for serving

Place the pepitas, tomatillos, chile pepper, onion, garlic, cilantro, cumin, and 1/2 cup of the chicken stock in a blender or food processor. Blend until smooth, stirring and scraping down sides as necessary.

Heat the oil in a skillet (cast-iron if available) over medium-high heat. Add the tomatillo mixture, which will spatter so be prepared with a screen or lid! Cook, stirring often, for about 8 to 10 minutes. Add the remaining chicken stock, bring to a simmer, and reduce heat to medium low, simmering softly and stirring often until sauce is thick and creamy, about another 10 minutes. Season to taste, with salt if necessary.

Season shrimp with kosher salt and pepper, then add to the simmering sauce. Cook on each side for 3 or 4 minutes until the shrimp are just cooked through. Serve over rice garnished with pepitas and cilantro.

 

 

 

Sous Vide Pork Scallops with Lemons and Capers

9 Apr
Sous Vide Pork Scallops with Lemons and Capers

Sous Vide Pork Scallops with Lemons and Capers

I’m a sucker for deals on meat, no matter what cut you end up with. Because with a sous vide circulator, you can make delicious meals with even the cheapest of cuts. In this case, I had a couple of boneless pork loins, each in a very different shape and thickness. I cut and pounded the meat into similar-sized portions, spiced and bagged, then let the sous vide do its magic. After a relatively short bath, a quick sear and gravy will give you a restaurant-worthy dish. Pair it with a quick pressure-cooked risotto and peas side, and you’ve got a meal!

Down to business:

Sous Vide Pork Scallops with Lemons and Capers
Slightly adapted from Foodiecrush

3/4 pound boneless pork
Salt and pepper, to taste
Fresh sage leaves, one per slice
4 tablespoons butter, divided
2 teaspoons oil, preferably high-heat such as grapeseed
2 tablespoons flour
1/2 cup white wine
1 cup chicken stock
1 lemon, half for juice and half sliced
1/8 cup capers

Seasoned and Vacuum Sealed Pork Scallops

Seasoned and Vacuum Sealed Pork Scallops

Cut pork into equal portions, then pound to about 1/4-inch thickness. Salt and pepper each side, to taste. Press a sage leaf onto each portion, then a small pat of butter on top of each leaf. Place the pork in one layer in a gallon zip-top bag, then vacuum seal using the water immersion method.

Cook in the sous vide bath for one hour with the temperature set at 139 degrees F. When done, remove pork to a plate and discard sage leaves. Reserve the juice left in the bag for the gravy.

Quick-Searing the Pork

Quick-Searing the Pork

Heat oil in a skillet to medium high, then sear the pork quickly on each side until browned. Remember the pork is cooked through now. Set pork aside on a plate and make the gravy.

Add 2 tablespoons of butter to the skillet, then stir in the flour to make a paste. Pour in the reserved pork juices, wine, and chicken stock, whisking until thickened.

Lemon and Caper Pan Sauce

Lemon and Caper Pan Sauce

Squeeze in the juice of half the lemon, the capers, and stir to combine. Nestle the pork scallops into the gravy, then top with remaining lemon slices. Heat until pork is warmed through. Serve with pan-gravy and sides of choice.

Sous Vide Pork Scallops with Lemons and Capers2

Sous Vide Pork Scallops with Lemons and Capers

p.s. I have some exciting news to share with you soon regarding my future, so stay tuned!

 

Braised Lemon Chicken with Artichokes and Salami over Pasta

11 Mar
Braised Lemon Chicken with Artichokes and Calabrese Salami Over Pasta

Braised Lemon Chicken with Artichokes and Calabrese Salami Over Pasta

Call me crazy for making this, but it turned out so awesome (to me) that I ate it for lunch THREE DAYS STRAIGHT. Never mind the opinions of the household members.

I had some lingering Calabrese salami and frozen artichokes hanging out in the usual places, and decided to throw caution to the wind and make something up. As it turns out, mixing chicken and salami is not so uncommon (it’s a New Orlean’s dish). Neither is mixing artichokes and salami (pizza, anyone?). Why not marry them all into one dish?? And then serve it over pasta?

This is a delight for the taste buds and even guest-worthy, if you have friends who aren’t intimidated by the bold and adventurous. 🙂

Braised Lemon Chicken with Artichokes and Salami over Pasta

1 1/4 pounds chicken breasts or thighs (mine were boneless/skinless breasts)
Salt and black pepper for seasoning chicken, to taste
2 tablespoons olive oil
1/2 cup sliced onions
1 large garlic clove, peeled and minced
1/2 cup sliced fennel bulb
5 ounces frozen artichokes (that’s 1/2 bag of Trader Joe’s)
1/2 cup large-diced salami (I used Calabrese, also TJ’s)
1 large stalk fresh sage
1/2 teaspoon dried oregano
1/4 cup chopped fresh Italian flat-leafed parsley, plus more for garnish
1/4 teaspoon crushed red pepper flakes
1/4 dry white wine
2 tablespoons tomato paste
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken stock
Juice of 1/2 small lemon, plus lemon slices from the other half
Cooked pasta of choice

Preheat oven to 375 degrees.

Cut chicken into large sections, if large. Season the chicken with salt and pepper, to taste. Over medium-high heat, add the oil and sear the chicken until browned on all sides, a few minutes a side. The chicken will cook more later, so remove and place in a 2-quart casserole dish with a cover.

Veggies and Salami

Veggies and Salami

Add the sliced onion and fennel to the hot skillet for about 5 minutes, stirring until starting to soften and brown, then add the salami and sage. Cook until the salami begins to crisp up a bit. Add the garlic, artichoke hearts, oregano, parsley, and red pepper flakes.

Beautiful Base for Sauce

Beautiful Base for Sauce

Pour in the wine to deglaze the pan, scraping the bits off the bottom. Add the tomato paste and stir to incorporate. Then add the flour, again stirring to incorporate. Now pour in the chicken stock and bring to a simmer, stirring constantly until slightly thickened. Last, squeeze in the juice of the half lemon.

Sauce Mixture for Chicken

Sauce Mixture for Chicken

Pour the mixture over the chicken in the casserole dish, arrange sliced lemons over top, cover with foil, then with the lid.

Cooked Chicken in Veggie Salami Sauce

Cooked Chicken in Veggie Salami Sauce

Place in heated oven and roast for about 40 to 45 minutes until chicken is cooked through.

Meanwhile, cook the pasta according to directions.

Uncover and sprinkle with fresh parsley, for garnish. Serve over cooked pasta of choice (I used angel hair) with plenty of sauce and vegetables. For the leftovers, I found shredded Mozzarella cheese to be a fantastic addition!

Braised Lemon Chicken with Artichokes and Calabrese Salami

Braised Lemon Chicken with Artichokes and Calabrese Salami

 

Download and Print this Recipe

Download and Print this Recipe

 

Braised Chicken Wings in Garlic and Sherry

24 Dec
Braised Chicken Wings in Garlic and Sherry

Braised Chicken Wings in Garlic and Sherry

‘Tis the season to be jolly! I scored big on some extra-large chicken wings in the half-price bin, and set out on a mission to find a method to cook them that did not involve Frank’s or BBQ sauce. Much to my delight, I stumbled upon a recipe made by a fellow foodie blogger I follow! Lea Ann over at Cooking on the Ranch shared her recipe for this earlier in the year, which was adapted from Saveur magazine. The back story behind this chicken is a delight to read, so click on over if you are so inclined —> Delores’s Broken-Hearted Chicken.

This chicken and sauce is no-lie finger-licking good! The hubs and I devoured this along with some rice pilaf and baby brussels sprouts, and sopped up the juices with some crusty garlic bread. I wish everyone a very Merry Christmas or whatever holiday you may celebrate this time of year, and a delightful Festivus for the rest of us!

Braised Chicken Wings in Garlic and Sherry
Adapted from Saveur

2 pounds extra-large chicken wings, or small chicken cut into pieces
Salt and ground black pepper, to taste
1⁄2 cup flour put in bowl or on plate
2 slices thick-cut bacon, roughly chopped
2 tablespoons grapeseed oil
5 cloves garlic, thinly sliced
1 cup homemade or low-sodium chicken stock
1⁄2 cup dry sherry
2 tbsp. unsalted butter, cut into 1⁄4″ cubes
2 tablespoons roughly chopped parsley, optional, for garnish
Crusty bread, for serving

Preheat oven to 350 degrees. Season chicken with salt and pepper, and dredge in flour; set aside. Cook the chopped bacon in a skillet over medium-high heat, stirring, until the fat renders, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels and set aside.

Browning the Chicken Wings

Browning the Chicken Wings

Add oil to skillet with the bacon grease, and working in 2 batches, add chicken, and cook, turning once, until browned on both sides, about 12 minutes. Transfer to a plate and set aside.

Cooking the Garlic

Cooking the Garlic

Add garlic to the skillet and cook until golden brown, about 1-2 minutes. Do not let the garlic burn! Add stock and sherry, deglazing the pan with a wooden spoon to scrape up the crispy bits. Place chicken skin-side down in a roasting pan and pour the skillet juices over the chicken.

Roasted Chicken Ready to Finish Off

Roasted Chicken Ready to Finish Off

Place chicken in oven, and cook for 20 minutes. Remove from oven, flip chicken with tongs to skin-side up, then sprinkle with reserved bacon and dot with butter. Baste the chicken a couple of times until cooked through and skin is crispy, about 20 more minutes. Serve with crusty bread for sopping up the delicious juices.

Braised Chicken Wings in Garlic and Sherry

Braised Chicken Wings in Garlic and Sherry

Download and Print this Recipe

Download and Print this Yummy Recipe!

Smoked Sausage and Tortellini Soup

10 Dec
Smoked Sausage and Tortellini Soup

Smoked Sausage and Tortellini Soup

This soup has keeper written all over it! (Plus my hubby told me so.) I made this soup a couple of weeks ago, and the only photo I took while making it was from my iPhone, so sorry for the lack of prep photos. But who needs them when this is so quick and easy to make? You can easily have this on the table in less than 30 minutes. This soup is full of flavor, and hearty and filling enough to satisfy even the hungriest of eaters.

Smoked Sausage and Tortellini Soup

1 tablespoon olive oil
1 package smoked sausage, cut into slices
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
4 cups turkey or chicken stock
1 9-ounce package fresh cheese tortellini
Ground black pepper, to taste
4 cups spinach, roughly chopped
Parmesan cheese, for serving

Heat oil in a soup pot or Dutch oven over medium heat. Cook the smoked sausage and onion until sausages have slightly browned and onions are soft, about 5 to 7 minutes. Add the garlic in the last minute.

Stir in the tomato paste, diced tomatoes, turkey or chicken stock, tortellini, and pepper and bring to a low boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook until wilted. Serve with fresh-grated Parmesan cheese.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Fire-Roasted Tomatillo Sauce on Grilled Chicken

28 Jul
Fire-Roasted Tomatillo Sauce on Grilled Chicken

Fire-Roasted Tomatillo Sauce on Grilled Chicken

I am astounded I am about to make my FOURTH trip over the Santiam (mountain) Pass in Oregon tomorrow for the month of July. Let’s see, I’ve been over it to do a grueling hike to Blue Pool with friends from Ohio just after the 4th of July.

Blue Pool Oregon Hike

Blue Pool Oregon Hike

I’ve visiting friends (solo) at the coast in Yachats just after that and did another grueling hike to the top of Cape Perpetua. It was much shorter than Blue Pool but twice as steep to get up it! Luckily it was a cool and foggy-ish day so I didn’t die of heat stroke hiking up it.

Me and Friend at top of Cape Perpetua

Me and Friend at top of Cape Perpetua

This past weekend we spent four days at our river property on the Siletz River at the coast and got another base set for a new deck from our dock that washed it away last year in the floods.

New Base for Deck from Dock that Pushed it out Last Year in Floods

New Base for Deck from Dock that Pushed it out Last Year in Floods

And tomorrow our family leaves for a Portland family reunion at Clear Lake! My uncle is turning 89 and my parents have also flown up from Texas so my dad (and mom) can join his brother and extended family and us for a weekend of fun. This is a photo from the reunion two years ago but we did go last year too.

Clear Lake, Oregon

Clear Lake, Oregon

Whew! So what does that have to do with food and recipes? Well, the month of July has been kind of a cheater month for me. I made this dish on a whim a couple of weeks ago on the grill when I discovered I had bought a pound of tomatillos and forgot about them in the fridge. It was hot as heck out so I whipped up an impromptu batch of tomatillo sauce to pour over grilled, marinated chicken. Yummy all the way around!

My “recipe” is just a guideline, as I didn’t even write any notes down. I just kind of cobbled it all together and served it with beans and tortillas chips. That’s just how some dinners go!

Fire-Roasted Tomatillo Sauce on Grilled Chicken

2 small chicken breasts, pounded thin
1 tablespoon olive oil
1 teaspoon minced garlic
2 teaspoons fresh lime juice
Salt or Mrs. Dash, and ground pepper, to taste
1 pound fresh tomatillos, husked and rinsed
1 large clove garlic
1 1/2 large shallot (you can sub 1/2 small onion)
More oil and a little minced garlic for veggies
1/2 cup homemade or low sodium chicken stock or broth
Shredded cheese of choice

Marinate the chicken in oil, garlic, lime juice, and spices to taste for a half hour or more. Toss the tomatillos, minced garlic and shallot in a little oil then place on a pre-heated grill set to high. (The shallot kind of fell apart hence all the pieces)

Grilling the Tomatillos, Shallots, and Garlic

Grilling the Tomatillos, Shallots, and Garlic

Grill and turn until charred.

Roasted Tomatillos, Shallots, and Garlic

Roasted Tomatillos, Shallots, and Garlic

Remove, place in blender with 1/2 or so cup of chicken stock and blitz until blended.

Ready to Blitz the Roasted Veggies and Chicken Stock

Ready to Blitz the Roasted Veggies and Chicken Stock

Pour into a cast iron skillet and simmer for about 15 minutes until reduced to desired consistency. (I put the skillet on the propane grill burner but you can do this inside too.) Stir occasionally.

Tomatillo Sauce Finishing on Grill

Tomatillo Sauce Finishing on Grill

Meanwhile, grill marinated chicken for about 5 minutes per side.

Burning Some Chicken

Burning Some Chicken

In the last few minutes, toss some shredded cheese on the chicken until melted.

Melting Da' Cheese

Melting Da’ Cheese

Remove chicken from grill, let rest under foil for a few minutes, then serve with roasted tomatillo sauce, and beans and tortilla chips, if desired.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

16 Jan
Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Flavor bombs, I tell you, and it’s no joke when I say these are da’ bomb! These large puppies are not only packed with flavor, they are the size of small cannon balls. I was searching the interwebz for something to make with my half-priced pound of ground turkey I found in the Reduce for Immediate Sale bin at the grocery, and came across several recipes for ground turkey meatballs. The thing is, I didn’t have all the ingredients for any single one, so did was I always do. I printed them all out, and mish-mashed them together to come up with this.

BONUS: Earlier in the week I had made some homemade croutons from roasted garlic-infused olive oil and grated Parmesan. I used leftover bread I took home from our company party.

Making Homemade Croutons

Making Homemade Croutons

Gosh aren’t they lovely?

Homemade Roasted Garlic and Parmesan Croutons

Homemade Roasted Garlic and Parmesan Croutons

They ground up in my Ninja perfectly to use as a binder for the meatballs. Keeping the roasted garlic theme in mind, I did a quick roast of three large cloves of garlic in my toaster oven for 20 minutes.

SECOND BONUS: The night before I had made a huge batch of our favorite side dish to go with whatever the heck meat we had (See I love these so much that I can’t even remember what I ate with them as in my mind they are the star of any meal.) I had plenty of this rosemary bliss to serve with the meatballs, so of course I carried the rosemary theme through to the meatballs. Recipe here ——–> Rosemary and Butter Red Potatoes and Green Beans.

Buttered Rosemary Red Potatoes and Green Beans

Buttered Rosemary Red Potatoes and Green Beans

UN-BONUS: Sometimes my math isn’t so good. I was trying to figure out how long to set the timer so I could take the meatballs out of the oven about 5 minutes before they were done to zest some Parmesan over the top of them. I usually cook meatloaf about an hour, but figured I would check them with an instant-read thermometer at 30 minutes. So. I set the timer for 40 minutes. Why? I have no clue. Slightly on the dry side, but the spinach did help a lot with keeping them from being a disaster. The pan juices in the casserole dish poured over was also a perfect remedy.

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

3 large cloves garlic, peels left on
1/4 cup bread crumbs (from flavored croutons if you have them, or make your own!)
1/4 cup finely minced onion (I used the same Ninja that I ground up the breadcrumbs in)
1 pound ground turkey
8 ounces frozen spinach, thawed and squeezed dry
1 large egg
1/4 teaspoon dried, crushed rosemary (I crush the dried leaves with a mortar and pestle)
Pinch of dried thyme
1/4 cup chicken stock
1 teaspoon Worcestershire sauce
Ground black pepper, to taste

Wrap the garlic cloves in foil and roast for 20 minutes in a 400-degree oven (toaster oven is more economical). Remove and let cool, then peel and mince.

Meanwhile, process the croutons into bread crumbs, remove, then process the onion into a fine mince. (Store-bought bread crumbs are fine, as well as mincing your own onion with a knife.)

Processing the Croutons into Bread Crumbs

Processing the Croutons into Bread Crumbs

Add all the ingredients to a large bowl and get ready to mess up your hands. Thoroughly combine all the ingredients using both hands.

Ground Turkey Meatball Ingredients

Ground Turkey Meatball Ingredients

When completely combined, scoop out a large handful and roll around in your hands and shape into the size of a large golf ball or small tennis ball. (What is that size? A rubber squash ball?) Either way, you should end up with six fairly same-sized meatballs.

Turkey Meatballs Ready to Bake

Turkey Meatballs Ready to Bake

Place the meatballs in a small oil-sprayed baking dish and cover tightly with foil. Bake for 25 minutes (not 40 please) or until an instant-read thermometer reads 160 degrees.

Remove foil then grate some fresh Parmesan cheese over top. Cook for another 5 minutes until cheese is melted and slightly browned. Serve immediately with any sides of choice.

Baked Spinach Garlic and Rosemary Turkey Meatballs

Baked Spinach Garlic and Rosemary Turkey Meatballs

Download and Print this Recipe

Download and Print this Yummy Recipe!

Broccoli Cheddar Soup with Crab

21 Dec
Broccoli Cheddar Soup with Crab

Broccoli Cheddar Soup with Crab

So what is better than a plain broccoli cheese soup? Well one with Dungeness crab in it, of course! I was going to make this soup as I had in the past here, with chicken, but when we found out our crab-disliking-daughter was having a sleepover elsewhere my husband suggested adding crab instead. I was actually a bit hesitant to do so, but in the end went along with the idea. (I did make him shell the meat from the crab, though, as it can be a tedious process.)

Cooked Crab Ready to Shell

Cooked Crab Ready to Shell

He reheated and shelled one and a half crabs plus some random legs from our bounty in the freezer, which was way more than needed for our soup. I plan on making crab omelets with the rest of it for brunch.

Shelled Dungeness Crab

Shelled Dungeness Crab ~ This is only HALF the crab meat that was shelled!

As a side note, each day the remodel on our house sees a little more progress, but also setbacks. Our washer and dryer got hooked up yesterday and my first load of clothes is now sitting in the washer with detergent. Permanently, apparently. The dang thing won’t start! Granted it is a Maytag from the mid-70s I got while in college, but it has always been so reliable!

The plumbing under our sink also decided to start leaking, but a huge mess was diverted by a roll of paper towels that soaked up most of the water by the time we discovered it. Hubby fixed the sink, and tried to fix the washer but to no avail. Craigslist to the rescue for now…

I also unpacked the box that had my soup-making stock pot yesterday, and set to making a big batch of chicken broth for the soup made from two chicken carcasses I found in the chest freezer. One can never have too much chicken broth — truth. And the house always smells wonderful while it is simmering. That is, until the paint fumes from spray-painting the legs on our dining room table in the garage start seeping through the vents.  Did I mention I LOVE my new kitchen??? Really, I am starting to settle in, even through all the construction. Without further adieu, here is what I did to make the delicious soup from my new batch of stock. (p.s. this is a very quick and easy soup to make!)

Broccoli and Soup Base Simmering

Broccoli and Soup Base Simmering

Broccoli Cheddar Soup with Crab

3 tablespoons butter
1 cup chopped onion
3 tablespoons flour
2 cups half and half (or whole milk)
2 cups chicken broth, homemade or low-sodium
1 head broccoli florets, large pieces halved
Ground black pepper, to taste
Mrs. Dash or salt, to taste
2 cups shredded cheddar cheese
Shelled crab meat, for garnish

Heat the butter in a large saucepan or Dutch oven over medium heat. Add the onions and sauté about 5 minutes, until softened. Sprinkle the flour evenly over the onions and whisk continuously until there are no lumps left. Slowly stir in the half and half and chicken broth. Bring to a low boil, and then reduce heat to medium-low and simmer 15 to 20 minutes, stirring occasionally to make sure it doesn’t stick or burn.

Tossing in the Cheese

A Gratuitous Cheese-Tossing shot ~ For Conor and Richard

Add the broccoli and cook 15 to 20 minutes more until the vegetables are tender when pierced with a fork. Add the seasonings and cheese. Stir until the cheese is melted. Ladle the soup into bowls, and garnish with as much crab as you like.

Broccoli Cheddar Soup with Crab

Broccoli Cheddar Soup with Crab

Download and Print this Recipe

 

Rainy Days and Homemade Turkey/Chicken Stock

29 Sep
Homemade Turkey Chicken Stock

Homemade Turkey Chicken Stock

When a huge Pacific Northwest storm waylays your vacation plans, why sit around and stare at the wind and rain? Why not whip up an enormous batch of homemade turkey and chicken stock to fill the freezer for fall and winter soups?

That’s exactly what we did. Almost 12 quarts. We are talking 45 cups of delicious homemade stock made from a turkey carcass I froze a few months ago and a chicken carcass from a recent rotisserie chicken dinner. Add in a bag of baby carrots, almost an entire bunch of celery, one huge sweet onion and other spices, and you’ve filled an entire 15-quart pot to the brim!

Homemade Stock Ready to Freeze

Homemade Stock Ready to Freeze

Rather than repeat the process I used, I will refer you back to my post from over a year ago where I detailed out the steps: How to Make a Tasty Low-Salt Chicken or Turkey Broth. In this referred recipe, I simmered the broth for about 40 minutes, but this time I simmered it for almost three hours. If you have the time, the longer you simmer it the richer your stock will be. When my daughter got home from her dance practice, she said the house smelled like Thanksgiving! So what do you do on rainy days?

Chicken Egg Drop Soup…Quick and Easy

27 Jan

Chicken Egg Drop Soup (Notice the use of a different bowl!)

I was in the mood for soup for lunch today, and when scouring the fridge to see what I had I found a couple of green onions and mushrooms that needed used quick. I reached into the recesses of my mind and remembered a soup I used to make in college all the time that used those two items. The recipe originally came from a wok cookbook given to me by my mother (of course) when she found out I had purchased my first wok. I still make the soup a few times a year now, but not nearly as often as I used to. Today was a good day to make it again, as I had limited time on my lunch break to make this and post.

Chicken Egg Drop Soup

3-4 cups homemade chicken stock, or low-sodium canned/boxed
2 green onions, sliced thin into 1-inch pieces
2-4 mushrooms, sliced
1 tablespoon corn starch
1 tablespoon low sodium soy sauce
1 tablespoon water
1 or 2 eggs
Black or white pepper to taste

In a wok or pot, bring chicken stock to a simmer. Add the green onions (reserve a few for garnish) and mushrooms and simmer about 10 more minutes. Mix the corn starch, soy sauce, and water together and add to the pot. Bring to back to a low boil this time. Beat the egg(s) in a small bowl, then slowly stir into the boiling chicken broth with a fork to separate. I have also added some chopped fresh spinach at this time, but didn’t have any today.  Remove from heat, ladle into your bowl and garnish with reserved green onion. Soup’s On!

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