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.

Spicy Chickpea & Quinoa Bowl

This has been the busiest. Month. Ever. We spent August gearing up for the wedding of the century (it did not disappoint–holy WOW, Kitty and Jim!) and have barely had time enough to breathe, let alone cook things we aren’t sure we’ll like.

During the wedding prep (it was a masquerade ball, so we didn’t want to stick out for the wrong reasons), Jason went to Montreal for his all-staff retreat, then my brother came to visit. We then went to Denver where Jas met all my various and sundry friends, and I then immediately headed to Chicago for my work retreat, and finally Jas just got back from New York.

We. are. tired.

xD Still, we’re back at it until the next travel bug bites us!

THIS IS SO GOOD! Spicy and filling and protein packed!

Deliciously spicy, satisfying, and filling chickpea dish. I’m actually not missing chicken (to which my beau is allergic, as he has recently discovered) much today!

Spicy Chickpea and Quinoa Bowls
Serves: 6 Servings
INGREDIENTS
  • 1 cup uncooked quinoa
  • 1 cups beef broth
  • 1 Tbsp olive oil
  • 1 Tbsp cloves garlic, minced
  • 1 onion, chopped
  • 1-2 jalapeños (seeded unless you’re crazy like us)
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (15 oz) can diced tomatoes (save like half the juice)
  • 2 Tbsp tomato paste
  • 1 tsp. cumin
  • ½ tsp. red pepper flakes (or more if you like a lot of heat!) We used a tablespoon. Will probably use two next time.
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Spinach/kale/green of choice
  • Fresh cilantro, garnish (optional)
  • Hard boiled egg, garnish (optional)
INSTRUCTIONS
  1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of beef broth (we used two cups of water and two bouillon cubes) to a boil in a small saucepan, drain quinoa and add to boiling broth. Add 1/3rd to half the can of juice from tomatoes. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
  2. In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic  and jalapeños until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine. Towards the end, add the cilantro.
  3. Cover the pan and simmer for about 10 minutes, stirring occasionally.
  4. To assemble the bowls, lay down a bed of greens, place ½ cup quinoa in each bowl and top with a heaping ½ cup of the chickpea mixture.
NUTRITIONAL INFORMATION (Ish. We added things.)
Serving Size: ½ cup quinoa + ½ cup chickpea mixture • Calories: 342 • Fat: 5.8 g • Saturated Fat: 0.5 g • Carbs: 62 g • Fiber: 10.2 g • Protein: 12.4 g • Sugars: 2.2 g • WW Freestyle Points: 4
Recipe adapted from EatYourselfSkinny.com. If you want a less spicy or all-vegetarian option, use their recipe instead of our modified one! IT IS SO GOOD!

Personal Protein Pot Recipe by Tasty

Personal Protein Pot
by Matthew Johnson
Print
Ingredients
for 1 serving

2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame oil
1 tablespoon honey
¼ cup (60 mL) soy sauce
1 chicken breast
½ cup (85 g) quinoa
1 ½ cups (360 mL) chicken stock
½ cup (55 g) sliced carrot
½ cup (50 g) snap pea
½ cup (50 g) shredded red cabbage
½ cup (50 g) bell pepper, sliced
½ cup (75 g) broccoli floret
1 egg
salt, to taste
½ avocado, sliced
scallion, sliced, for garnish
toasted sesame seed, for garnish
Preparation
Under 30 min
In a small measuring cup, mix together the garlic, ginger, sesame oil, honey, and soy sauce. Whisk to combine.
Pour about 2 tablespoons of the sauce over the chicken in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
Heat a tablespoon of oil in a small pot over medium heat. Cook the chicken until golden brown on one side, then flip and cook the other side until the chicken reaches an internal temperature of at least 165°F (75°C), about 10 minutes total. Remove the chicken breast from the pan. Let rest for 5 minutes, then slice.
Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil on high heat. Then, reduce the heat to low and place a strainer over the simmering quinoa.
To the strainer, add the carrot, snap peas, red cabbage, bell pepper, broccoli, and the egg. Sprinkle with salt.
Cover the pot and cook for 20 minutes.
Remove the food from the heat, fluff the quinoa and add the chicken and veggies. Top with the sliced avocado and the cooked egg. Pour on the rest of the reserved sauce, and garnish with scallions and toasted sesame seeds.
Enjoy!

via Personal Protein Pot Recipe by Tasty