So if you didn't know, we have chickens. We have been getting eggs for like a month and they are the yummiest. I love poached eggs on top of salads, noodles, rice. But I've never been able to make a decent poached egg. Until now. Evidently it helps if the egg is fresh. I have fresh eggs. So if you've never had success with a poached egg, just fry some eggs and keep the yoke runny.
Packaged fresh udon noodles (You can find these in the produce section usually by the tofu. I buy mine a Chao's on University Ave. Great place.)
Sliced onions
Thinly sliced zucchini
sliced mushrooms
sesame and olive oil
Beef stock (try the Better than Bouillon)
garlic (fresh or powder)
ginger (fresh or powder)
soy sauce
poached or fried egg for each person
Saute the onions and zucchinis in half sesame-half olive oil at medium heat. When they are almost translucent, add the mushrooms (I like my mushrooms to have a bit of crunch in them). Saute for a few more minutes. Add stock, noodles, garlic and ginger to taste and quite a bit of soy sauce. Bring to a gentle simmer. Serve in a bowl with an egg on top. So good. So fast.
Tuesday, October 12, 2010
Lentil Soup
I'm back. A friend suggested I keep trying.
I actually got this recipe at some point from Erin. It is the best lentil soup I've ever had. It needs no sour cream. It's that good. I'll also use this opportunity to introduce you to my new best friend, Mirepoix mix. Its frozen chopped onions, carrots, and celery. I use it constantly. I get it in the frozen veggie section at Smiths and I buy a ton.
2 packages Mirepoix mix
some bacon/sausage fat or olive oil
big fennel root, chopped
garlic
6-8 c chicken stock (I love this stuff at Costco, its called Better than Bouillon. Its concentrated organic chicken stock)
3 c lentils
bay leaves
1/4 c of apple cider vinegar (or any good vinegar you have)
salt
pepper
hot sauce
Saute the fennel in the pork fat. Bring pot nice and hot before you add the Mirepoix mix (its frozen and if your pot isn't really hot, it will just boil instead of saute). When most of the liquid cooks off, lower heat to medium and saute until the veggies start to soften. Add the chicken stock and bay leaves. Bring to a boil, lower to a strong simmer, and cover. Cook until the beans are very tender maybe 30+ minutes. Add vinegar and salt, pepper, and hot sauce to taste. I like to mash mine up a bit so its thick and not brothy.
I actually got this recipe at some point from Erin. It is the best lentil soup I've ever had. It needs no sour cream. It's that good. I'll also use this opportunity to introduce you to my new best friend, Mirepoix mix. Its frozen chopped onions, carrots, and celery. I use it constantly. I get it in the frozen veggie section at Smiths and I buy a ton.
2 packages Mirepoix mix
some bacon/sausage fat or olive oil
big fennel root, chopped
garlic
6-8 c chicken stock (I love this stuff at Costco, its called Better than Bouillon. Its concentrated organic chicken stock)
3 c lentils
bay leaves
1/4 c of apple cider vinegar (or any good vinegar you have)
salt
pepper
hot sauce
Saute the fennel in the pork fat. Bring pot nice and hot before you add the Mirepoix mix (its frozen and if your pot isn't really hot, it will just boil instead of saute). When most of the liquid cooks off, lower heat to medium and saute until the veggies start to soften. Add the chicken stock and bay leaves. Bring to a boil, lower to a strong simmer, and cover. Cook until the beans are very tender maybe 30+ minutes. Add vinegar and salt, pepper, and hot sauce to taste. I like to mash mine up a bit so its thick and not brothy.
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