Vegetable Udon Miso Soup

I've gone and done it. I've cooked a recipe for a dish I've only eaten once and the results was fabulous. Well this table thought it was fabulous which really means Udon Noodle Soup with Miso and Soft Boiled Eggs was fabulous to begin with.

Modifications Made:

Carrot was thinly sliced long ways instead of in circles, four ounces of bella mushrooms were added to pot and cooked before garlic and ginger were added. Lime juice was omitted. A teaspoon of sriracha was added for some extra heat. Peanuts were omitted.

Scaled for Likability: Great

When looking for recipes I try not go to the same blogs over and over. There are thousands of blogs with a thousand different variations to the same recipe. Blue Apron is not really a food blog but more of a cook it yourself restaurant at home with easy to follow instructions. Recipes come and go depending upon what they are selling. For new beginners wishing to make something other than grilled cheese and instant soups, this site was perfect.

The soup was perfect, too. Brothy with plenty of veggies and just enough noodles to be filling. Fresh ginger added a nice bite to the broth and the mushrooms offered additional chew to the soup other than the noodles. Thinly sliced extra firm tofu would have been a great addition along with a splash of sesame oil and a handful of fried wonton strips for crunch. All in all it was an easy beginners soup.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

So Sad Cake Brownies

Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried. Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water. Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup. Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine. Walnuts could have been doubled. The problem was the brownies themselves. I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie. So sad. These were given to the neighbor who prefers cake brownies. If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

Search This Blog