kosher: dairy

Egg Drop

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.

Ingredients

  • Eggs
  • Water
  • Bouillon cubes, or Better Than Bouillon powder

Optional

  • Chicken stock (for richer soup, instead of bouillon and water)
  • Green onions (chopped)
  • Mushrooms (chopped)
  • Ginger (shredded fresh or powdered, for the broth)
  • Sesame seeds
  • Corn starch (to add thickness to soup of silkiness to eggs)

Cookwares

  • 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)

Note:

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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. If adding green onions, add green onions to boiling water.
  5. When water is at a rolling boil, take your egg mixture and your whisking instrument and position yourself over the pot.
  6. 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.
  7. You’re done!
  8. Add toppings of choice.
Cheesy Veggie Bowl

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.

Ingredients

-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)

Steps

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!

You don’t kill cows to make cheese.. you force them into a near-constant state of pregnancy, take away their calves, stick them in the most horrific living conditions imaginable for the entirety of their woefully short, brutish lives AND THEN you kill them.

Warm Pasta Toss

Here’s a super easy way to use some leftover pasta if you don’t feel like cooking things to go with it! It’s kinda like a warm pasta salad sort of deal?

- Pasta (I usually do this w/ small pasta like rotini/campanlle/penne)

- Butter/Margarine (or a vegan or dairy-free substitute)

- Seasonings (My favorite combo is garlic powder/dill/oregano, but you could do lots of stuff! Basil! Thyme! Rosemary! Whatever you want!)

- Spinach (or other leafy greens. We often get one of those mixes w/ kale & chard)

- Tomato

- Optional: Cheese! Olives are good in this if you like ‘em! Already cooked meatstuffs! (Chicken or maybe ham would be good I think?)

Heat up your pasta.

Put your butter in a little bowl w/ your seasonings. Microwave for a few seconds to melt.

Toss your pasta w/ the butter.

Chop some greens & dice your tomato & toss them w/ your pasta.

Salt & pepper & done!

youtube

Is milk bad for you? What about all dairy? See my reasons why this popular drink is not optimal for our health: http://youtu.be/xT99P5OIV4E

Cucumber Cauliflower Salad

I sort of stopped eating salads for a while because my dad kept making them and trying to put All The Vegetables into one salad and it was Too Much and All Over The Place! But! I stumbled across this simple combo a few days ago and have made it twice now!  It makes a nice little side salad!

- Salad greens (I do a mix of dark greens, like a spinach/kale type mix, but you do you!)

- Cucumber

- Cauliflower

- Red onion

- Salad dressing (I’ve been using a creamy Italian w/ romano cheese, but use what you want!)

Slice your cucumber however you like it. (I slice medallions and then chop those into quarters)

Chop some red onion.

Break your cauliflower into bite-size little florets.

Toss all that w/ your greens & dressing & salt/pepper to taste!

Enjoy!

3

Humans are the only animals to drink the milk from an other animal. All juvenile mammals  can drink mother’s milk because they have the enzyme lactase to digest the milk. At a certain age however. the genome that makes the enzyme gets switched off and the animal is not able to digest milk anymore. This is the same in humans, except for a small population in North-West Europe in which at some point in history a genetic variation appeared, resulting in their ability to drink milk as adults. That means bad news for this Dutch male calf: he will not be drinking any of it’s mother milk and will be sent off to the butcher.

This is what animal welfare looks like.

What kind of a message is this? How do you get ethical poultry? What is the difference between a “destroyed” calf and a “destroyed” hen?  How do you kill ethically? How do you exploit ethically? 

All animal products are unethical. Stop looking for the right way to do the wrong thing. Go vegan.

Animal welfare does not help animals. 

Roasted Brussels Sprouts

This recipe is the only way I’ve ever liked brussels sprouts and its ridiculously easy. My partner @americaskitchensink taught it to me but I’m not sure if she came up with it or what. 

Sprouts are super healthy, though they can be a bit pricey and don’t last too long in the fridge. The good thing is that they go a long way–you don’t need a lot of sprouts unless you’re cooking for a lot of people. 

Ingredients and tools: 

  • fresh, raw brussels sprouts (as much or as little as you want) 
  • olive oil
  • salt & pepper
  • garlic powder or minced garlic (optional) 
  • oven
  • cookie sheet or baking pan (lined with foil if you want to make cleanup easier)
  • knife
  • cutting board
  • bowl big enough for the sprouts 
  • your hands for mixing (or a spoon, but hands work better imo)

method: 

  1. Preheat your oven to 400 degrees F (205 C)
  2. Wash the sprouts well and pick off any gross outer leaves (the inside will be okay). 
  3. Cut each sprout in half lengthwise and dump in the bowl. If the stem part is long, cut that off if you want and discard. Some of the outer leaves will fall off while you’re cutting–you can dump them in the bowl too or discard them.
  4. Pour a little bit of olive oil into the bowl with the sprouts–you need less than you think. You don’t want to drown the sprouts, just veeeeery lightly coat the outside. 
  5. Add salt & pepper & garlic (if using) to taste.
  6. Mix it all together with your hands or a spoon.
  7. Dump the sprouts onto the baking pan or sheet and spread them so they’re in a single layer.
  8. Put into the oven for 30-45 minutes, checking every now and then. Baking less means they’ll be crunchier and more the texture of raw broccoli, while baking more means they’ll get softer on the inside and crispy on the outside. 
  9. Serve right away after you get them out -or- cover in plastic wrap (you may want to put them back in the bowl for this) and stick in the fridge until they’re chilled (this is my fav way to eat them).