November 6, 2009

Good Idea Moo

This week has been pretty low key with the dinners due to finishing up my swap. I am finally finished with everything (including an hour or so at the PO with Bob and McH adding to the fun).

Monday - Salad, Roasted Chicken from Sam's Club
Tuesday - Chicken Soup with Dumplings
Wednesday - Homemade Cheese & Ham Pizza and Breadsticks
Thursday - Ham Fried Rice and Egg Drop Soup (Moo's request)

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Egg Drop Soup
adapted from Smithalicious
Print Recipe

4 cups chicken broth
1/2 cup frozen peas
3/4 cup frozen corn
1/2 tsp ginger
2-4 Tbsp cornstarch
1 cup cold water
2 eggs, beaten

Heat chicken broth to boiling. Add frozen peas and corn; cook 3 minutes or less until peas are warm. Add ginger. Mix cornstarch in cold water, then slowly add to boiling broth until desired consistency of broth is reached. Adding more cornstarch to the cold water mixture may be required for a thicker soup. Add the beaten eggs to boiling broth, stirring quickly and immediately remove from heat.

++The fact that I actually added peas to this is HUGE. The bag of peas currently in my freezer was purchased a month or so ago and it is the FIRST bag of frozen peas I have EVER purchased. . . EVER. I adore fresh peas from the garden. I enjoy peas on my salad when I go out to eat and there is a GOOD salad bar. I tolerate peas in meals prepared for me by other people. I abhor peas in anything from a can and I pick them out. Frozen peas the idea for from the salad bars--sometimes the peas are colder than if they had just been refrigerated.

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