Friday, November 12, 2010

Egg Drop Soup

So in my family I am the only one who eats chinese food which means I don't eat it alot. I was craving some egg drop soup so I went on the search for a yummy recipe. I found this recipe at all recipe. It is so yummy and easy and takes less than 30 minutes. Plus it makes enough for me for 2 meals.

Egg Drop Soup

4 cups chicken broth, divided1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

1.Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
2.In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency

Tuesday, November 2, 2010

Crockpot Pumpkin Chili

So the rage all over the blogs this year is pumpkin chili. At frist this was a turn off for me but after reading several reviews I decided to try it one night when my hubby was at work. This recipe is fantastic. You really don't taste the pumpkin and it make the chili so thick and creamy. My kids had 2 big bowls of it and loved it. I did tell them what was in afterwards and they were like it is yummy. Enjoy

Slow Cooked Pumpkin Chili

1 onion, chopped
3 cloves of garlic, minced
2 cups chicken broth
2 cans of black beans, drained and rinsed
1 lb of ground beef
1 – 15 ounce can of pumpkin
2- 14 ounce cans of diced tomatoes
1 teaspoon of dried parsley
2 teaspoons of chili powder ( add more if you like things spicier)
1 teaspoon of oregano
1 1/2 teaspoon of cumin

Cook onion and ground beef until onion is tender and the beef is done.
Add garlic and cook for 1 minute more.
Place meat, onion, garlic mixture into a crockpot.
Add remaining ingredients.
Cook on low for 5-6 hours.
Serve and enjoy.

Monday, November 1, 2010

Grandma's Corn Chowder

Now that fall has offically arrived in Texas I am making more soups and stews. I usually use my crockpot to make soup/stews but lately I have been so tired that it just ain't happening.

I have been cravign corn chowder for the last few weeks. This is recipe is a modifed recipe but oh my god it is so yummy.

Corn Chowder

1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
2 cups frozen corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.