I make egg drop a lot when I’m feeling lazy or sick or just not up for a lot of cooking. It’s hearty and filling, and no-carb, which is really nice as a diabetic.
Bouillon cubes, or Better Than Bouillon powder
Chicken stock (for richer soup, instead of bouillon and water)
Green onions (chopped)
Ginger (shredded fresh or powdered, for the broth)
Corn starch (to add thickness to soup of silkiness to eggs)
Saucepan (this recipe scales but I use a medium saucepan and it makes two big portions)
Egg-whisking receptacle (i use glass measuring cups or mugs, but a bowl can work too)
Whisking utensil (a whisk or a fork)
I scale this recipe by cups of water:bouillon cubes:eggs. So if i use one cup of water i use one cube of bouillon and one egg. It keeps the ratio well balanced and the soup from being too weak, but obviously personal tastes differ. My normal portion is 2:2:2.
If using stock, pour a reasonable amount into the pan – if using water and bouillon, pour in just water. As mentioned above, i usually pour in two cups but it’s not precise. Set to boil on high heat.
When the water is beginning to simmer (small bubbles on the bottom of the pan, or a rumbling sound), add in bouillon cubes or powder. As mentioned above, I normally use two but your sodium needs maybe differ.
While this is happening, whisk your eggs until well combined. If you want silkier eggs, like those you find in a restaurant, add roughly a ¼ teaspoon per egg of cornstarch. Beat well.
If adding green onions, add green onions to boiling water.
When water is at a rolling boil, take your egg mixture and your whisking instrument and position yourself over the pot.
Very gently, pick up a little bit of the egg mixture on your fork or whisk and drop it over the boiling water. When it hits the boiling water, it will cook into little filaments of egg. Keeping your fork- or whisk-fuls small will help the texture of the soup stay neat. If you get impatient (i do) pouring in larger quantities also work, but you get a chunkier soup and less of that soft, silky texture.
A more flattering photo of my spicy cheesy pork rind shrimp! I think the only thing keeping this recipe from being perfected is that I keep eyeballing my measurements instead of making things exact, which makes sharing it a little difficult. But for those curious, here’s how to make them sans measurements.
Thaw chosen amount of pre-cooked cocktail shrimp (not raw)
In a plastic bag, crush a few large handfuls of rinds into fine crumbs (I use Chifles original smokehouse chicharonnes, recommend this)
Mix the crumbs together with about ½ cup fine grated parmesan (I just use the Kraft stuff)
Add into the breading oregano, basil, cayenne pepper, chili powder, and garlic powder. This is what I tend to eyeball the most, a few shakes of each.
Put olive oil in a separate bowl and dip the shrimp in the olive oil, then coat the shrimp in the breading. Lay them out flat on a baking sheet with parchment paper.
Top all the shrimp with grated cheese (sharp cheddar is what I use)
Bake at 350f for 15 minutes
Give yourself a stomach ache from eating too many shrimp
They’ve been a hit in my home, I hope other people try them! The breading can also be used for chicken. Maybe I’ll get fancy and try it with calamari.
Like the other stuff I’ve been posting, this is low carb, gluten free, sugar free, etc.
just recently both my boyfriend and i came down with horrible colds, and we had no chicken noodle or vegetable soup in the house to help us get better. luckily, we had some leftover broth in our cabinet, so i made an attempt at egg-drop soup. it’s not as good as the stuff you can get in restaurants, but it tastes alright and is both surprisingly filling and super easy.
2-3 cups of broth (just enough to fit a small saucepan, vegetable or chicken broth works best. i used low sodium chicken broth and it turned out great)
garlic (i used about half a spoonful of that pre-minced garlic that comes in a jar)
soy sauce (i used a splash of kikkoman’s low sodium soy sauce)
basil (dried or fresh)
sriracha or other sweet chili hot sauce
pour the broth into a small saucepan and heat over medium-high heat, until it starts to boil. if you choose to add seasonings, it’s good to add these to the broth while it’s heating up, so that the broth takes on the flavor of what you add to it.
beat the egg in a small bowl until smooth (if it isn’t properly beaten, you’ll get a clumpy consistency in your soup). when your broth starts to boil, pour in the beaten egg, and stir quickly to avoid the egg clumping up. stir for about another minute to let the egg cook completely.
A group of New York-based rabbis are collaborating with a firm that represents marijuana factories in Colorado to create kosher edibles in anticipation of New York’s legalization of medical marijuana. Learn more at JM26.org
I learned this from a friend in middle school. It’s warm, easy, pretty healthy, and insanely filling. I recommend making it in a deeper, rather than wide and shallow, bowl, or even a mug for a snack size portion.
-rice (leftover or fresh)
-Veggies (I use spinach, mushrooms, peas, and shredded carrots but anything you like can work. Fresh or frozen work better than canned)
- sliced or shredded cheese (I use shredded jack, but whatever meltable cheese works. Use vegan cheese to make this vegan/dairy free)
Mound some rice into your bowl. If it’s leftover, I recommend adding a teaspoonish of water on top. Pile on veggies, as much as you want to eat. They go further than you think. Then, cover the top with cheese. Narrow bowls or mugs work best because you can get a really good cover. Then, microwave the whole thing for a couple minutes, until the cheese melts really well. I like to poke a few holes in the top and pour soy sauce on top. You could add leftover meat, any veggies about to god bad, it’s just a great recipe for clearing out the fridge. Tasty and tummy filling!
Roast garlic in olive oil in 350 degree oven until tender, then cool. Caramelize onion in sautee pan in olive oil. Then turn off heat. Chop basil and oregano and add to onion. Squeeze garlic into onion mix. Pulse in food processor with salt and pepper. Mix onion and garlic mix into meat with parmesan. Form onto 12-14 balls. Sear each ball in olive oil and add to baking pan. Bake in 400 degree oven for 20 minutes then remove. Mix drippings with tomato sauce and pour over meatballs.
In the words of my dear Aunt Nancy: “That looks so delicious but seems so wrong!” I’m sure she speaks for many a Jew who may have initial misgivings about putting the Pesach food symbolic of thousands of years of manual labor into happy (giddy, really) ice cream form. I am here to tell you, as I told Aunt Nancy, that this Charoset Ice Cream business is insanely delish.
Before we go any further, let me clarify for the gentiles in the crowd: Charoset is one of the symbolic foods eaten at Passover dinner, traditionally made from apples, walnuts, honey, cinnamon, and wine. For seder, it represents the mortar Egypt’s slaves shaped into bricks. In ice cream form, enrobed by honey vanilla ice cream, it becomes something like the dreamiest apple crisp a la mode you’ve ever dared imagine.
Read more and get the (kosher-friendly) recipe here.
Pidge squints at every food in front of her: "Is this kosher?" She declares that almost anything Coran makes is not kosher. Also thinks the food goo could go great as a matzo topping ((Actually Jewish and finding this hc Quality))
Pidge downing a huge cup of nunvill and looking Shiro in the eye: Its Purim, this is for mitzvah.
Shiro on the way to Kerberos:“merry Christmas guys!” Matt & Sam, who celebrated Hanukkah like a week before takeoff: “yay. Christmas. Woo.”
Sandwich makers with removable plates are really versatile tools for people without the proper cooking equipment or energy/time required to cook. They’re compact little appliances that you fill with ingredients, close for a few minutes, and open to a hot meal. They seal the sides of a sandwich to keep all of the fillings inside, like an Uncrustable. If you don’t have a sandwich maker, you can make this recipe on the stove, just fry each side of the sandwich like you would for a grilled cheese, but it won’t seal the insides so be careful when eating with some of the variations.
slice of american cheese (or any type of cheese you have on hand, soy cheese for those with restricted diets)
Heat up sandwich maker with the triangular plates.
Place bacon or other meat on it to cook for a few minutes.
Whisk egg with salt, pepper, and a tablespoon of water as if you were making scrambled eggs.
Dip one side of each slice of bread in the egg mixture.
Remove bacon from plates.
Place one slice egg side down on the hot plates.
Tear up bacon and place on top with cheese.
Top with second piece of bread, egg side up.
Close sandwich maker and let it cook for 5-7 minutes until golden brown.
Tip: if you have extra egg, pour it in one of the dips of the sandwich maker, close the lid, and cook it for 3-ish minutes. You’ll have a nice fluffy side of eggs!
Bread dipped in egg is a great addition to any sandwich because you hardly taste it but it adds more texture and protein. Here are some other things you can fill the egg-bread with, in order from less to more energy needed to cook them.
just plain american cheese or cheddar (grilled cheese)
peanut butter and jelly
diced canned fruits like peaches
honey and canned fruit
canned pie filling
nutella and banana
nutella and mini-marshmallows (s'mores!)
no filling, just dip both sides of the bread in egg, cook as usual, and sprinkle with powdered sugar once cooled (french toast)
fried or scrambled egg (egg-ception)
fried or scrambled egg with bacon or another meat and hashbrowns (straight up breakfast)
cooked ground beef and cheese (hamburger)
cooked ground beef, taco seasoning, and shredded cheese - dip in salsa (tacos)
Packed into a soft whole-wheat pita, this nutty, ginger-infused chicken salad makes a satisfying meal – and it only takes 20 minutes to put together!
2 tbsp natural unsalted cashew butter 2 tbsp low-sodium chicken broth 1 tbsp apple cider vinegar 1 tbsp fresh grated ginger 2 tsp low-sodium soy sauce ¼ tsp red pepper flakes 12 oz cooked chicken breast, shredded or roughly chopped 2 scallions, thinly sliced 1 carrot, peeled and grated ½ cup diced cucumber 2 tbsp chopped fresh cilantro leaves 4 whole-wheat pitas, halved and split
In a small bowl, whisk cashew butter, broth, vinegar, ginger, soy sauce and pepper flakes until smooth; set aside. In a large bowl, combine chicken, scallions, carrot, cucumber and cilantro. Add cashew mixture and stir to coat. Fill each pita half with chicken mixture, dividing evenly.
Healthy, warm swiss chard dolmode wraps with chicken carrot water cress and radish braised in a lemon chicken broth. Chicken (2 breasts), Carrot (¼ cup chopped), Radish (3-4 chopped), Water cress (2 cups), Swiss Chard (8 leaves), Chicken broth (2 cups), Lemon (2), Kosher salt (Dash), Black pepper (Dash).
Chop carrots, onion and radish. Sear in pan with chicken until chicken is cooked. Toss with water cress and salt & pepper. Roll in swiss chard leaves. Cover with chicken broth and lemon juice. Bake at 350 degrees until heated.