Tag: sea salt

Egg Drop Soup

by Pam on December 19, 2012

My friend was recently telling me that she has been making a lot of egg drop soup lately and I got a sudden craving for it. I found a Tyler Florence^[1] recipe that I adapted a little bit to work with what I had on hand and to suit our tastes. It was very quick and easy to make and we all LOVED it! Especially my daughter, who doesn’t like eggs. When she was finished with her bowl of soup she asked me what was floating in the soup and I told her the soup is called egg drop soup and it is egg floating in the soup. Her eyes got big and she said, I don’t like the word egg in the title, can we call it something else? We finally decided that Chinese Ribbon Soup would be a great name for this delicious soup in our house. My daughter asked for the leftovers in her thermos for lunch the next day. I LOVE THAT – she knowingly ate eggs!!

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth^[2] really made this soup extra special. Click the link for the recipe.

Print^[3]

Save^[4]

Egg Drop Soup

Yield: 6

Cook Time: 10 -15 min.

Ingredients:

5 cups homemade chicken broth, (plus more for a slurry)
1/4 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp cornstarch
2 eggs, beaten
2 green onions, chopped, including ends
Sea salt and white pepper, to taste

Directions:

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

^{^} Tyler Florence (www.foodnetwork.com)
^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Sauteed Asparagus with Dijon Vinaigrette

by Pam on November 5, 2012

I wanted to find a simple but different recipe for the asparagus I had in the refrigerator. I stumbled upon this recipe from Martha Stewart and decided to give it a try. I adapted it a bit by adding a little garlic and sugar to the vinaigrette. I loved the flavor the vinaigrette gave to the asparagus and it turned out really delicious. This side dish paired nicely with the Apricot-Soy Pork Chops.^[1]^[2]

Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.

Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.

Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.

Print^[3]

Sauteed Asparagus with Dijon Vinaigrette

Yield: 4

Prep Time: 5 min.

Cook Time: 5-6 min.

Total Time: 10 min.

Ingredients:

1 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp olive oil
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
Pinch of sugar
1/2 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths

Directions:

Whisk together mustard, vinegar, 1 tablespoon of olive oil, garlic, sea salt, freshly cracked pepper, and sugar, to taste, in a small bowl.

Heat a skillet that has been coated in cooking spray over medium heat. Add asparagus, and season with sea salt and freshly cracked pepper, to taste. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 5-6 minutes.

Drizzle the asparagus with the vinaigrette, toss, and serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart

References

^{^} Martha Stewart (www.marthastewart.com)
^{^} Apricot-Soy Pork Chops. (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Apricot-Soy Pork Chops and Giveaway Winner

by Pam on November 4, 2012

I found this Cooking Light recipe on MyRecipes^[1] and it sounded so good I decided to make it for dinner. It was pretty easy to make and tasted wonderful. I loved the tender pork with the sweet and salty apricot-soy sauce. My whole family liked it and they all said they would want to eat it again which is a good thing because I want to make it again!

Heat a large skillet coated in cooking spray over medium heat. Season both sides of the pork chops with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the skillet and cook for 5-6 minutes on each side or until done. Remove from the pan; keep warm.

Add the olive oil to the same skillet over medium heat. Add the diced onion and cook, stirring often, for 4 minutes or until softened. Add the apricot preserves, soy sauce, and minced garlic; cook for 2-3 minutes, stirring often, until thickened. Add the pork and it’s juices back to pan, turning to coat. Place onto a serving plate and sprinkle with green onions. Serve immediately Enjoy.

GIVEAWAY WINNER:

The winner of the Spicy Apron Giveaway (valued at $29.99) is comment number 29. I was very excited when I saw who won this giveaway because Kim has been a longtime and very loyal reader!

Kim in MD — November 2, 2012

The banana marble bread looks so moist and delicious! I love the addition of the chocolate. There is something about bananas and chocolate together…yum!

Congratulations Kim!!! Please e-mail me with your mailing address and which apron you would like, valued at $29.99 or less. See the Spicy Apron’s Etsy page^[2] to choose your apron.

Print^[3]

Apricot Soy Pork Chops

Yield: 4

Prep Time: 10 min.

Cook Time: 12 min.

Total Time: 22 min.

Ingredients:

Cooking spray
2-3 boneless pork chops
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 tsp olive oil
1/4 cup of sweet yellow onion, diced
1/4 cup of apricot preserves
1 tbsp soy sauce
1 clove of garlic, minced
1 green onion, diced for garnish

Directions:

Heat a large skillet coated in cooking spray over medium heat. Season both sides of the pork chops with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the skillet and cook for 5-6 minutes on each side or until done. Remove from the pan; keep warm.

Add the olive oil to the same skillet over medium heat. Add the diced onion and cook, stirring often, for 4 minutes or until softened. Add the apricot preserves, soy sauce, and minced garlic; cook for 2-3 minutes, stirring often, until thickened. Add the pork and it’s juices back to pan, turning to coat. Place onto a serving plate and sprinkle with green onions. Serve immediately Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – MyRecipes

References

^{^} MyRecipes (www.myrecipes.com)
^{^} Spicy Apron’s Etsy page (www.etsy.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)