Egg Drop Soup: Homemade!

I don’t understand why every recipe I find online starts with a super long anecdote about the time someone made this or how much they love this. Probably has something to do with ads and making money or some nonsense. So, not exactly personal blogs like this one.

Whatever.

Just give me the recipe, damn it. Ingredients. Ingredients, NOW! I’m in the middle of a grocery store, quit loading pages and pages of description! 

…Maybe I’m just impatient.

Better-Than-Restaurant-Quality Eggdrop Soup with Beef Broth

Serving for Two

Ingredients

2-3ish cups of Beef Broth, more if you’re hungry.

Red Pepper Flakes (If you like it spicy)

Garlic Salt

A Dash of Soy Sauce (think 1-2 teaspoons)

A Dash of Sesame Oil (think 1-2 teaspoons)

Two-three tablespoons of corn starch

Three-four tablespoons of water

2-3 Eggs, Beaten

Directions

1. Mix broth and soy sauce and sesame oil and red pepper flakes and garlic salt (edited)
2. Heat it ’til it steams
3. Mix cornstarch and water in a separate container, add to soup, stir.
4. Beat eggs. Drop into soup, slowly.
5. Optional: Add green onions to top. Serve!

Feels like a hearty soup on a cold day without a ton of calories.

Turkey Tikka Masala (Instant Pot)

This recipe takes like spicy chicken. It is… incredible. SO full of flavor!

Note: The heat of this builds; the first few bites should be fine, but if you don’t like around a medium heat, you won’t enjoy this dish. Probably check out the less spicy chicken version below if you don’t want it to burn so good. 😀

Instant Pot Tikka Tikka Masala (Pressure Cooker)

Prep Time 20 minutes
Marinading Time 1 hour (or more)
Cook Time 20 minutes
If you want calories and servings, better check out the less spicy chicken version here because I’m not calculating that. xD

Ingredients

For marinating the turkey:

  • 1 pound boneless skinless turkey breasts OR thighs (remove from bones and chop) about 2, chopped into bite-sized pieces
  • 1 cup plain 2% fat greek yogurt 7 ounces
  • 1 tablespoon garam masala
  • 1 tablespoon ghost pepper curry powder
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground ginger

For the sauce:

  • 15 ounces canned tomato sauce or puree
  • 5 cloves garlic minced
  • 4 teaspoons garam masala
  • 2 teaspoons ghost pepper curry powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/2 cup heavy whipping cream added last
  • 1/2 cup milk mixed with 1-2 tbsp. corn starch

Instructions

  1. Marinating the turkey: Combine all marinade ingredients (minus the turkey) in a bowl and mix well. Add turkey chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  2. Pressure cooker saute mode: Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add turkey chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the turkey  is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.
  3. Pressure cooker high pressure mode: Add all of the sauce ingredients except the cream to the pressure cooker, over the turkey, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.
  4. Pressure cooker saute mode: Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot and milk and corn starch (or just use one cup of cream if you don’t want to try and make this healthier), stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
  5. Serving: Serve with basmati rice or naan. Garnish with cilantro.

Adapted from the chicken version here – this has some ideas about calories too, if you need that. Head to their blog!

Best Chocolate Chip Cookies Recipe – Allrecipes.com

These chocolate chip cookies were gooey and delicious – even I, Cookie Monster’s cookie-hating antithesis (there’s a childhood joke in there), LOVED these cookies. Will make again.

Ingredients
1 h – 12 servings – 298 cals

.5 cup butter, softened
.5 cup white sugar
1/4th cup honey
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1teaspoon hot water
1/4 teaspoon salt
1.5 cups all-purpose flour
1 cups semisweet chocolate chips
.5 cup chopped walnuts (optional)
White chocolate chips to taste.

Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water.
Add to batter along with salt.
Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Adapted via Best Chocolate Chip Cookies Recipe – Allrecipes.com

Spicy Shrimp Stacks: Modified from Pinterest

When I was craving sushi like whoa, this dish totally hit the spot. The best part? Everything is cooked! ❤

Spicy Shrimp Sushi Stacks
Prep Time:10 minutes Cook Time: 20 minutes Total Time:30 minutes
Servings: 4

Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!

Ingredients
For the sushi rice:
1 cup uncooked short grained rice, well rinsed <–We used brown.
2 cups water
2 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the avocado and cucumber layer:
1 cup avocado, mashed
1 cup cucumber, diced
1 tablespoon lime juice
salt to taste

For the spicy shrimp:
1/2 pound cooked shrimp, diced
3 tablespoons mayonnaise
1 tablespoon sriracha

For the stacks:
4 teaspoons furikake

Directions
For the sushi rice:
Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.

Gently fold the mixture of the rice vinegar, sugar and salt into the rice.

For the avocado and cucumber layer:
Mix everything.
For the spicy shrimp:
Mix everything.

For the stacks:
Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure
Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.

Option: Add a layer of diced mango!
Tip: Use an empty can of soup with both ends removed to stack the layers.
Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.

Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.

Nutrition Facts: Calories 397, Fat 15g (Saturated 2g, Trans 0), Cholesterol 123mg, Sodium 735mg, Carbs 47g (Fiber 2g, Sugars 3g), Protein 17g

via Spicy Shrimp Sushi Stacks – Closet Cooking

You can also make this as poke if you’re hungry and don’t give an eff about presentation. It’d also be good with some smoked salmon instead of shrimp, likely. Mm. Now I’m hungry again.

Grilled Duck & Peaches w/ Balsamic-Raspberry Drizzle

This duck dish… omg. It makes one feel like royalty among plebeians.

Ingredients

Protein
Whole duckling

Spice Rub (Equal Parts…)
Japanese 7 Spice
Chipotle Pepper Flakes
Coriander
Tumeric
Garlic Salt

Other Stuff
Ripe Peaches – 3 Peaches
Frozen Raspberries (No Sugar Added) Thawed – 1.5 Cups Raspberries
Water (1/8th a cup)
Balsamic Vinegar (A Dash)
Goat Cheese – To Taste
Arugula (we used whatever we had for it)- (3 Cups)

Directions

  1. Preheat the grill. Make it hot. 😀
  2. Using a mortar and pestle, grind spices, then rub on quartered duck.
  3. While the grill heats, quarter peaches. Puree raspberries with water and balsamic vinegar (to taste). Put bed of arugula on a plate, scatter with goat cheese.
  4. Cook duck on grill until it’s done. Flip every five until done.
  5. Towards end, put peaches cut-side down on the grill; about five minutes.
  6. Put duck and peaches on top of salad. Drizzle with raspberry-balsamic sauce. Serve.

Tasty, right?

Shakshuka: Modified Recipe

This dish is one of our absolute FAVORITES. It is healthy and packed with flavor in the best way. Everyone should try it at least once! 😀

INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1-2 teaspoons of chili powder
1-2 teaspoons of onion powder
1 (14-ounce) can whole plum tomatoes drained juice, coarsely chopped
2-4 Jalapenos
Bell Pepper OR can of Rotel (Level of heat is your preference)
Can of tomato paste
3 to 4 Cups of Spinach/Kale
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
6 large eggs
Chopped cilantro (for serving)
Naan (for serving)

PREPARATION
1. Heat oven to 375 degrees.

2. Heat oil in a large skillet over medium-low heat. Add onion and optional bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes.

3. Blend: Pour tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Throw it into a blender along with remaining spices, jalapenos, spinach or kale, can of rotel (drained) or bell pepper. Blend until smooth, then pour into skillet with onion and garlic.

4. Stir in cumin, paprika and cayenne.

5. Simmer until tomatoes/paste have thickened, about 10 minutes.z

6. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.

7. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with naan.

You can also add goat cheese to this, and it is AMAZING.

Modified recipe from Shakshuka With Feta Recipe – NYT Cooking

Leftovers: Use as a pasta sauce over noodles of some kind or over eggs, any style.

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette recipe | Epicurious.com

YIELD
Serves 4

ACTIVE TIME
15 minutes

TOTAL TIME
35 minutes

INGREDIENTS

  1. Orzo
    • 1 1/2 cups orzo
    • 3 tablespoons red wine vinegar
    • 3 tablespoons finely chopped shallots
    • 2 garlic cloves, finely chopped
    • 1/3 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 ounces fresh baby spinach (about 3 cups not packed)
    • 1 1/2 cups grape tomatoes, cut in half
    • 1/2 cup pine nuts, toasted (see Kitchen Note)
    • 1/4 cup thinly sliced fresh basil leaves
    • 1 cup crumbled feta cheese (4 ounces)
    • 2 tablespoons chopped fresh chives, for garnish
  2. Salmon
    • Four 5-ounce skinless salmon fillets
    • Olive oil, for coating the fish
    • Kosher salt and freshly ground black pepper

PREPARATION

    1. Prepare an outdoor grill for medium- high cooking over direct heat.
    2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
    3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
    4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
    5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o’clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
    6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
Toasting Pine Nuts
To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.”

via Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette recipe | Epicurious.com