It's spring break!!!
Spring still seems a long way away here in Alaska -- but at least it's sunny & the skiing is excellent.
The frig is well stocked with produce from our CSA box. The big 4 from Alaska are potatoes, onions, carrots and cabbage. In addition, there's bok choy, broccoli, Romaine lettuce and spinach.
So here's our dinner menu for the week:
Monday: homemade Spaetzle(*) and goulash, sauteed bok choy, green salad.
Tuesday: Bubble & Squeak (*), beets (*), Mexican Quinoa salad (*)
Wednesday: leftovers
Thursday: Broccoli and beef stirfry, rice, Eggdrop Soba noodle soup with bok choy
Friday: pizza with pesto, garlic, pepperoni, artichoke hearts and feta cheese, spinach salad.
Saturday: left-overs "clean-out-the-frig"
Note to self: Teenage son stated strongly that "eggs do not belong in soup!" Otherwise, everything else on menu was a big success, even the Quinoa salad!
We're off on spring break -- North to sunny & cold Fairbanks!
Adios until next week.
When he was 6 my son declared that vegetables didn't belong in vegetable soup! I chose to ignore his opinion, funny though it was, and sneak vegetables in wherever I can and as often as possible. What a pleasure to find someone else who makes meals from scratch everyday. It's a pity you live so far, otherwise I'd invite myself to dinner at your house every night. Keep up the great blog!
ReplyDeleteSoups with Indistinguishable Eggs
ReplyDeleteAs a lactose-intolerant person, or "lactard" for short, I enjoy soups that are creamy without cream. Here are two samples.
Avgolemono:
-1 qt broth and maybe some chicken (depending on your vegetarian tendencies)
-1 c. rice/orzo (starchy rice thickens soup)
-1 egg
-juice of a lemon
-parsley
-salt and freshly ground pepper
Cook rice/orzo in broth. If you have raw chicken, let it cook in there too (you might want to brown it first- just make sure that it gets cooked thoroughly no matter the style). Shred the cooked chicken if you're going to use it, add to the "soup." Meanwhile, whisk together egg and lemon juice. Some people will separate the egg white and beat it till it's airy and frothy. I suppose the point is to get bubbles in the soup? When the rice/orzo and optional chicken are done, slowly drizzle the broth into your egg-lemon mix, whisking constantly. This brings the eggs up to temp without scrambling them. When your egg-lemon bowl is full of egg-lemon-broth, slowly add it back into the soup, and DO NOT place the soup back onto the hot burner. Sprinkle with parsley and salt and pepper, serve.
Spinach and Egg Soup:
-1 qt. broth
-1 cup brown rice
-12 oz. spinach, fresh or frozen\
-1-2 Tb. butter
-1 clove garlic, minced
-several oz. parmesan cheese, shredded.
-1 egg
-salt and freshly ground pepper.
Cook the rice in the broth. Meanwhile, blanch fresh spinach, or defrost frozen stuff. Squeeze out as much water as possible and chop. Saute on low heat in butter with garlic. Whisk the egg, salt and pepper, and grated parmesan together. When the rice is done (at least 20 minutes, more like 30 in my experience), drizzle the hot broth into the cheesy eggs, whisking constantly. When the eggs are up to temp and the the egg container is full, pour back into the soup, DO NOT place back on the hot stove. Add the spinach - voila! You are done. I think this would be good with sausage, but then again I just think sausage is delicious.