Tag Archives: Food

Ginger-Scallion Egg Drop Soup

21 Apr

Chinese Food. One of those things I have a love/hate relationship with. Like ice cream, or chocolate, or french fries. They’re always there for you when you need them but when you eat them you almost always regret it. If only goji berries and broccoli rabe were my comfort foods.

You guys know how I feel about eating chicken every day of the week, and this is another great recipe to switch it up a bit. The broth is infused with ginger, scallions, and spices and the chicken is poached right in the broth. Its a SUPER quick, REALLY delicious weeknight meal, just serve it with some plain or coconut rice and/or dumplings and you’ll have a praiseworthy meal. The soup is filling enough to just eat on its own, too.

I’ve never made an egg drop soup before so this was an experiment…my biggest issue? I was trying to photograph the whisked eggs going into the soup instead of constantly whisking, the most important part! It still came out really tasty but I would have preferred the eggs to blend in with the broth a bit more. Try it, and let me know what you think!

Ginger-Scallion Egg Drop Soup

Makes 2 main course servings or 4 starters

From Gourmet

Ingredients

6 scallions, divided

2 cups water

1 1/2 cups low-sodium chicken broth

1 2-inch piece ginger, peeled and sliced

1 skinless boneless chicken breast half (6 to 8 oz)

2 large eggs, lightly beaten,

1/4 teaspoon white pepper

Sesame oil

Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.

Meanwhile, chop remaining 3 scallions and shred chicken.

Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper. Serve drizzled (lightly) with sesame oil.

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Pumpkin Muffins

7 Dec

A few weeks ago some friends of ours were in town from DC running the NYC Marathon. They are both supporters/fans of my blog (Thanks Cole + Larissa!) and Larissa asked me, “So, when you are done with your apple phase are you going to do a lot of pumpkin recipes?”

YES.

Pumpkins are one of the most versatile vegetables. I personally love me a good sweet pumpkin soup with some salty crunchy toasted pumpkin seeds on top. And, I’ve already shared my favorite Pumpkin Scones recipe with you.  And then there’s breads and muffins and pumpkin pie milkshakes which I recently discovered while perusing AmyBlogsChow Stupidly Simple Snacks (who I recently met at this Foodspotting event), which I have yet to try but its on my list of top five things to do when I get settled in our new apartment.

So, the next pumpkin recipe I’m going to share with you is Pumpkin muffins! Perfect pumpkin muffins! Amazingly moist and topped with a bit of cinnamon sugar! And I made them mini, which makes it hard for anyone to stop eating them, especially when Jay has two hungry male poker friends in town from Canada. They were gone…very quickly.

 

Pumpkin Muffins

via Muffintop from Gourmet

Ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1 cup canned solid-pack pumpkin

1/3 cup vegetable oil

2 large eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 teaspoon ginger

pinch of cloves

pinch of allspice

1 1/4 cups plus 1 tablespoon sugar

1/2 tsp salt

1 tsp cinnamon

Place rack in the middle of the oven and preheat to 350°. Put liners in muffins cups or grease them.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, spices, 1 1/4 cups sugar, baking soda and salt together in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining tablespoon of sugar in a small bowl.

Divide batter among muffins cups (each should be 3/4 full), then sprinkle the tops with the cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick stuck into the center of the muffins comes out clean, about 25-30 minutes.

Let cool for 15 minutes, then transfer to a rack and let them cool some more or eat ’em while they’re hot!!

Honey + Lavender Ice Cream (without an ice cream maker)

22 Nov

I can’t tell you how many times in the past few years I have stumbled upon some amazing ice cream recipe while browsing Epicurious and my favorite blogs only to remember that I DON’T HAVE AN ICE CREAM MAKER. That Apple Fritters with Bourbon Molasses Ice Cream recipe that’s been floating around lately? Nope, sorry Chelsea. A nice pink batch of Peppermint-Stick Ice Cream for the holidays? Guess I’ll have to wait until AFTER the holidays are over (that is, after I’ve unwrapped my gifted ice cream maker) to try that.

Well, no longer. Because I have discovered a recipe (via Kevin and Amanda’s blog – no I do not know them) for ice cream without an ice cream maker!! Its not exactly the same, but it certainly tastes close enough!! Although the recipes that they suggest look delicious (um, Krispy Kreme Ice Cream, anyone?), I decided to make Honey and Lavender ice cream after seeing some fresh lavender at the market. This made quite a large batch – we even still have some left in the freezer that gets stuck with a large spoon every couple of nights.

Honey + Lavender Ice Cream (without an ice cream maker)

Adapted from Kevin and Amanda

Ingredients

2 cups heavy whipping cream

1 can sweetened condensed milk

2 tablespoons butter

2 handfuls fresh lavender

2 tablespoons honey

Whip the cream until stiff.  Melt butter in small saucepan and add lavender. Cover and simmer on low heat about 25 minutes. Place a bowl under a mesh strainer to collect butter but separate lavender. Discard leaves. Stir lavender butter and honey into condensed milk. Fold in the whipped cream. Freeze 6 hours or overnight and enjoy!


Buttermilk Biscuits

15 Nov

I had a whole bunch of leftover buttermilk in the fridge last week after making Buttermilk bread with my friends and since that’s not the type of thing I use on a daily basis I decided I needed to use it up by making pancakes or biscuits. Well…you know I always love me some pancakes but this time I decided to make homemade buttermilk biscuits, just because I don’t make them very often. In fact the only times I tend to eat biscuits at all are when I am eating a Buttermilk Biscuit (breakfast) Sandwich from Clinton St Baking Co, or on family vacation when my mom’s best friend Janet makes Sawmill gravy and biscuits.

I figured these would be good to have around to eat with eggs for breakfast, or have with soup. I made my own version of a Buttermilk biscuit breakfast sandwich, sans the tomato jam, that was pretty good, but not as good, due to the fact that it was sans tomato jam. Since I’ve been making tons of soups lately, they were the perfect thing to go with white bean soup, potato leek soup, and Portuguese kale soup. Just wrap them in foil and heat them up in a warm (200°) oven and they taste fresh the next day! (or 2 days later…)

Buttermilk Biscuits

From Bon Appetit

Ingredients

3 cups all purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces

1 cup buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

 

Shrimp and Edamame Fried Rice with Ginger Pickles

2 Nov

I threw this dish together the other night basically with whatever I had left in the fridge/cabinet, and it came out amazingly delish. Lately whenever I make any type of fried rice or stir fry, I love to make some sort of pickled vegetable to top it with or to serve on the side. I just feel like its a good alternative to a salad, which doesn’t go that well with the rice in my opinion. And the zing of the pickles is a nice contrast to the savoriness of the main dish. I used a cucumber a red onion because thats what I had on hand, but it would also be delicious with radish, sliced green beans, or carrots.

Thank goodness for the Wok that I received from my family last Christmas. It is probably my most used kitchen item.

Shrimp and Edamame Fried Rice

Serves 2

Ingredients

1 cup rice

1 1/4 cups water

14-16 shrimp

1/2 bag frozen edamame, thawed

3 bell peppers (any color), chopped finely

1 onion, chopped finely

1 tablespoon olive or vegetable oil

4 teaspoons soy sauce

1/4 teaspoon Chinese five-spice powder

1 clove garlic, minced

1 egg

salt and freshly ground black pepper

Cook the rice by combining rice and water, bring it to a boil, then cover and simmer over very low heat, stirring occasionally, about 20-30 minutes. You may need to add additional water depending on the type of rice you’re using. I prefer using Jasmine or Sushi rice. The best way to make fried rice is actually to use cold rice, so if you have that available, or if you have time to let it cool, I recommend doing so.

Next, get out your wok. Spread a bit of oil around in it, turn it on medium-high heat, then add the shrimp, bell peppers, onions, edamame, garlic, and five-spice powder. Simmer and toss until shrimp and bell peppers are just cooked through. Slowly fold in the rice. Make a little hole in the middle of the rice and pour 2 teaspoons of soy sauce in.  Let the soy sauce cook until it starts to bubble, then slowly mix the rice, shrimp, and veggies in. Do this once more with the remaining soy sauce.

I actually like to let the rice sit for a minute because I like to get some crunchy bits before adding the egg. If you don’t want this, Go ahead and make another hole in the middle. Crack the egg into the pan and using a bamboo spoon, scramble the egg as it cooks. Once it is softly cooked, you can slowly mix the rice, etc, in. When it is well mixed, season with salt and freshly ground black pepper and serve with pickles on the side or on top.

Ginger Pickles

Ingredients

1 cucumber, thinly sliced

1 red onion, thinly sliced

1 clove garlic, minced

1/2 teaspoon fresh ginger, minced

1/2 cup ginger-rice vinegar

1/2 cup water

2 tablespoons sugar

1 teaspoon course sea salt

1 handful fresh dill

In a small saucepan, combine  garlic, ginger, vinegar, water, and sugar and bring to a simmer, stirring occasionally, at medium-high heat until sugar dissolves. Remove from heat and let cool. Pour over cucumbers and onions (or whatever veggies you have chosen). Add a handful of fresh dill, cover, and place in the refrigerator for 30 minutes or until ready to eat. Remove with a slotted spoon to serve over fried rice.

Coconut-Lime Chicken Fajitas with Cilantro Yogurt

1 Nov

If there’s one thing I’ve learned about casual cooking in the past 5 years, it’s that sometimes improvising can lead to something better. Whether it’s using olive oil in a cake when you’re out of butter or replacing oats with crushed pecans (see my last post), altering a recipe out of necessity or curiosity often leads to something good. In this case, it was curiosity that drove me to switch up some of these ingredients in a pretty standard chicken fajita recipe. Instead of vegetable or canola oil I used coconut oil. Instead of just cumin powder I used whole cracked cumin seeds, and instead of sour cream I used a thick Greek yogurt.


Coconut Lime Chicken Fajitas with Cilantro Yogurt

Ingredients

3 chicken breasts

2 tablespoons coconut oil

2 tablespoons dried unsweetened coconut

3 limes

2 tablespoons Cumin seeds, cracked

2 teaspoons mild Chili powder

salt and freshly ground pepper, to taste

4-5 Yellow and Orange bell peppers, julienned

2 large onions, sliced

flour tortillas

1 1/2 cups sour cream or yogurt

handful of cilantro, chopped

1 block extra sharp cheddar, grated

Mix together Coconut oil, coconut, juice of 2 limes, cumin seeds, and chili powder in a large bowl. Slice chicken into 1-inch strips and mix into bowl with other ingredients. Add some salt and freshly ground black pepper pepper. Let marinate in the fridge for about 30 minutes. Meanwhile, preheat the oven to 300°. Wrap the tortillas in foil and put them in the oven to heat. Julienne the bell peppers and slice the onions. Cook them in a pan with a bit of olive or vegetable oil, salt, and pepper. In the same pan as you cooked the peppers, cook the chicken, tossing frequently until cooked through. Chop the cilantro and mix into yogurt, then squeeze in juice of remaining lime. Grate cheese into bowl or on small plate. Serve chicken, cheese, peppers, and onions with warm tortillas and pass around the cilantro yogurt to top.