Tag Archives: quick

Egg Drop Soup

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Fall is one of my favorite times of the year.  I love it when the leaves on the deciduous trees in my neighborhood turn canary yellow, fiery orange and bright red.  Fresh picked apples, pears and pumpkins are some of the last crops sold at the local farmers markets as the late summer harvest winds down.  Remnants of my little garden will be tossed in a compost bin and added back to the soil next year.  Seeds will be saved.  Pots need to be scrubbed and cleaned and tomato cages need to be stacked.  In a few short months, the seed catalogs for next year will be in my mailbox.  Can you believe it?  I’m already planning next year’s garden.

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On the flip side, fall marks the beginning of the cold and flu season.  People walking around with sniffles and barking coughs become increasingly noticeable.  At the grocery store, over the counter cold remedies and boxes of tissue seem to fly off the store shelves.  Hand sanitizer and constant hand washing does help in the prevention of colds but, sometimes there’s no avoiding it.  Once you got it, you’ve got it.  We’ve all had it.  Unfortunately, most of the time, you just have to let it simply run its course…

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One of my favorite dishes to prepare while dealing with the common cold is Egg Drop Soup.  My Egg Drop Soup is similar to what you may find at your favorite Chinese restaurant.  My Egg Drop Soup is slightly different for I like to add finely chopped carrots, celery and use galangal root instead of ginger.  It’s easy to prepare, mild in flavor and has a wonderful soul soothing chicken soup like quality about it.  I love curling up on the couch with a good book and wrapping my hands around a warm little cup of my Egg Drop Soup.  Egg Drop Soup certainly won’t cure your cold but it may help you feel just a little bit better.  Enjoy!  Tessa

Ingredients:

  • 1 quart chicken stock (reserve 1 cup)
  • 1/2 cup celery (chopped fine)
  • 1/2 cup carrot (chopped fine)
  • 1 slice dried galangal root
  • 1/8 tsp ground white pepper
  • 1 1/4 Tbs cornstarch
  • salt to taste
  • 2 eggs
  • 1 or 2 tsp low sodium soy sauce (optional)
  • chives or green onion for garnish

In a medium sized saucepan over medium high heat add 3 cups chicken stock, celery, carrot, galangal, and white pepper.  Bring to a slow boil.  Cook until the celery and carrots are tender.  Meanwhile, in a separate bowl mix together the cornstarch and 1 cup of chicken stock.  Add cornstarch mixture to soup and stir well.  In a small bowl lightly beat eggs.

Now, grab a spoon and stir the boiling soup in a single direction.  Slowly add the egg mixture to the soup stirring gently.  Taste and correct your seasonings.  Remove galangal root.  Add soy sauce if desired and garnish with chopped chives or green onions.  Makes about 4 – 1 cup servings.

Spicy Bacon Lentil Soup

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Spicy Bacon Lentil Soup

It’s been a while since I have posted a recipe.  It’s not because I am lazy or that I have been burned out.  It’s just that when I have a ton of things that need to be done, unfortunately, my website takes a back seat.  My day job and chores around our home come first.  Feral Kitchen unfortunately finishes second.  And quite frankly, I don’t like it one bit…

Well, I’m happy to be back and the recipe that I want to share today is a simple Spicy Bacon Lentil Soup that I prepared for a few of my lunches during the work week.  I packed a bowl and a half sandwich today in my lunch box, and put the other 3 servings in the freezer for lunch at a later date.  My Spicy Bacon Lentil Soup is made with lentils, bacon, onion, carrots, celery, garlic and a healthy hit of cayenne pepper.  It’s simple, flavorful and delicious.  Enjoy!  Tessa

Ingredients:

  • 2 – 15 ounce cans lentils
  • 2 strips of bacon
  • 1 cup chopped onion
  • 2 celery stalks (chopped)
  • 2 carrots (chopped)
  • 1 tsp minced garlic
  • 1 quart chicken stock
  • 1 bay leaf
  • 1/2 tsp cayenne pepper (or to taste)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • salt and black pepper to taste
  • garnish with fresh green onion

Begin by rinsing and draining the lentils.  Set aside.  Chop the bacon and add to a large sauce pan.  Over medium heat crisp the bacon and drain.  Add onion and cook until opaque.  Add lentils, celery, carrots, garlic, chicken stock, cayenne pepper, bay leaf, cumin and coriander.  Cook until the carrots and celery until they are tender.  Add salt and black pepper to taste.  Remove bay leaf before serving.  Makes 4 servings.

Greek Chickpea Salad

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Greek Chickpea Salad

Winter in Southern Oregon can be a great time of year for many people.  There are so many things to do and see.  There are myriad of fun activities such as skiing, snowboarding, snowshoeing, and snowmobiling.  But, by the time February rolls around, I’ve grown tired of winter… Those feelings only get further amplified by unexpected snow falls, a foggy day or rain.  I’ve grown bored of wearing tall boots, long coats and hats.  I want my sandals, bright warm sunshine and blue skies back.  I recognize that spring is “just around the corner” but, there are times I just need a little bit of proof…

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Finding proof that warm spring weather is on its way was much easier than I thought.  As I was clipping fresh sprigs of rosemary from my garden for my Greek Chickpea Salad, I noticed a single blue flower on the tip of one of the rosemary stems.  As, I walked through the yard, other small signs of spring started to appear.  My tarragon and chives were starting to poke through the soil.  There were tiny buds on the branches of the cherry and crab apple trees.  All simple reminders that spring is nearly here!

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Fresh rosemary.  Rosemary is a wonderfully fragrant herb used in many Mediterranean dishes. I use rosemary frequently because I love the flavor and because it is so readily available to me.  I use it in many savory dishes that contain lamb, chicken or pork.  I use fresh rosemary in salads and homemade baked bread as well.  It’s a versatile herb that has earned a permanent place in my kitchen.  If you have the opportunity to plant rosemary in your yard, by all means do so!

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My Greek Chickpea Salad is prepared with canned chickpeas (garbanzo beans), crunchy green cucumber, bright red grape tomatoes, red onion, tangy kalamata olives, dressed with a lemon garlic rosemary dressing and topped with feta cheese.  My Greek Chickpea Salad makes a wonderful side salad or as a main course for an easy vegetarian lunch.  Enjoy!  Tessa

Ingredients

  • 1 – 15 ounce can chickpeas (drained and rinsed)
  • 1/2 cup cucumber (chopped)
  • 1/2 cup tomatoes (chopped)
  • 1/4 cup red onion (chopped)
  • 1/4 cup parsley (chopped)
  • 1/4 cup kalamata olives (sliced)
  • 3 –  4 Tbs olive oil
  • juice of 1 lemon
  • 1/2 tsp garlic paste (or to taste)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4  – 1/2 tsp rosemary (finely minced and to taste)
  • feta cheese (optional)

In a medium sized bowl, toss together the chickpeas, cucumber, tomato, red onion, parsley, and kalamata olives,  In a separate bowl whisk together the olive oil, lemon juice, garlic paste, salt, pepper and rosemary.  Taste the dressing and correct your seasonings.  Be aware that fresh rosemary can easily overpower a dish.  Add the dressing to the garbanzo mixture.  Mix lightly.  Top with optional feta cheese.  Makes 2 lunches or 6 smaller side dish servings.