I'm Back

 

Hi There, I have been in the hospital over the last few month and haven't been able to do my weekly posts, much less create any new recipes. Trust me when I say not being able to be creative has been the hardest for me to deal with. Being stuck in the hospital has been depressing for sure. Although I am now home, I am still layed up, but my depressive state is slowly disappearing. Wish me luck. See you in the kitchen soon. EAK

Happy New Year 2016

Happy New Year everyone! May you each have a blessed and prosperous 2016! 

Everyone here at Potpourri of Frugality are looking forward to sharing our tips, tricks, and recipes with you all. Feel free to share our site with your fellow frugal friends. 

Merry Christmas

Wishing you all a Merry Christmas from all of us here at Potpourri of Frugality. May you have a joyous and blessed day filled with happiness and love.

Butterscotch Cookies

Butterscotch Cookies Recipe

·         Yield: Makes 3 dozen

Ingredients

·         1/2 cup (1 stick) softened to room temp.

·          3/4 cups brown sugar

·         1/4 cup white sugar

·         1 large egg room temp

·         2 teaspoons vanilla extract

·         1/4 teaspoon salt

·         2 cups all purpose flour

·         1 teaspoon baking soda

·         1 teaspoon cornstarch

·         1 cup butterscotch chips

·          

INSTRUCTIONS

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar together on medium speed.

Add in the egg and vanilla extract. While still mixing on medium speed, add in the salt.

Slowly add in the flour ½ cup at a time on low-to-medium speed. Fold in the baking soda, cornstarch, and butterscotch chips.

You can either cover your mixing bowl with plastic wrap or spoon the cookie dough on top of the plastic wrap and wrap it like a log. Allow to chill in the refrigerator for at least 3 hours - overnight is best.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.

Spoon the cookie dough onto the cookie sheet or slice and lay the cookies on top of the cookie sheet. Bake for 10-12 minutes.

Allow the cookies to cool for 1-2 minutes and then transfer to a cooling rack.

Beef Barley Soup

Beef Barley Soup -- Crock-pot style   

1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces

1 1/2 cups thinly sliced carrot  

1 1/2 cups thinly sliced celery  

2/3 cup chopped onion

1 (8-ounce) package pre-sliced mushrooms  

5 cups beef broth

1 bay leaf

2/3 cup uncooked pearl barley

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation

 Heat a frying pan oven over medium-high heat.  Add 2 tablespoons of olive oil to pan.  Add beef and cook 4-5 minutes or until browned, stirring frequently. Remove beef from pan and set aside for a few minutes. In a crock-pot, add carrot, celery, onion, and mushrooms and add beef, beef broth; and bay leaf.   Cover, and cook on low for 5 hours or until beef is tender. In a saucepan, cook barley according to box directions. 1 hour before serving, add cooked barley to crock-pot and stir.  Stir in salt and pepper. Discard bay leaf. Serve with crusty bread and butter. 

Minestrone Soup

Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and freshly ground pepper

1 28 -ounce can diced tomatoes

1 14 -ounce can crushed tomatoes

8 cups  chicken broth

1 15 -ounce can kidney beans, drained and rinsed

1 cup elbow pasta

1/3 cup finely grated Romano cheese

2 tablespoons chopped fresh basil

Directions

In a large soup pot over medium-high heat, heat up your olive oil. Add in your onions and cook until translucent, about 3-5 minutes. Add in the garlic and stir together. Add in 2 cups of chicken broth, add in your celery and carrot, and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 5 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 15 minutes. Stir in the kidney beans, pasta, and cook until the pasta and vegetables are tender, about 15 minutes. Season with salt. Serve top with Romano Cheese and enjoy with some crusty bread. 

Candy Apples

One of the best things about the county fair were those candied apples, and cotton candy on a stick. Although I never mastered the cotton candy, I have perfected those candy apples. The best time to make these is when the air inside and out is crisp with a chill; late September, all of October and November is the best.

Candy making is considered an art, but it can be so much fun. The most important tool you will need is a candy thermometer as shown here > You can get it for about $5-7 from Walmart.

In a medium pot, over medium heat, begin combining the ingredients of sugar, corn syrup, and water, Stir ingredients to ensure well mixed. You should add in your jello or Kool-Aid mixture at this point too, if you so desire to add that to the recipe. Once it begins to bowl, place your candy thermometer into the mixture. The degree of temperature you desire is between 300 to 310 F, or 149-154 C. If you don't have a candy thermometer then drop a small amount into cold water, it should form a hard brittle threaded ball.

1.     Ingredients

Recipe makes approx. 15 candied apples

15 apples

2 cups white sugar

1 cup light corn syrup

1 1/2 cups water

8 drops red food coloring

Additives to consider: 

I've actually added that Cherry Flavor to my candied apples by adding 1/2 package of Sugar Free Cherry Jello or Sugar Free Raspberry Jello or 1/2 package of Cherry Kool-Aid   

Directions: 

While your mixture is heating up,  Insert craft sticks into whole, clean and stemmed apples. On a cookie sheet, lightly spray with cooking grease (you can use butter flavored, or regular cooking spray, but do not grab the Olive Oil spray can by mistake, your apples will taste nasty).  Once your candy liquid is at the right temperature, this is the time to dip those apples. Holding apple by its stick, tilt the pan slightly, and dip it into the syrup. Be sure to coat evenly, then place on prepared cookie sheet to harden. The best results to hardening the handy is to place the covered apples in a cool dry place.  When I was a child we used to place the tray out on the picnic table outside the kitchen door; within an hour we were eating those apples. Can you say YUM YUM!  Enjoy. 

Chicken Skewers

Chicken Skewers are the best on the grill, or they can be cooked in the oven when the weather isn't as hot and humid.

2 lbs Chicken breast cut into cubes
2 Green Pepper
2 Red Pepper
2 Yellow Pepper
1 - 2 packages of Mushrooms whole (24 mushrooms in total cut in half down middle)
12 skewer sticks

Soak wooden skewer sticks in water for 20 minutes while you cut up meat and veggies

Cut Chicken into cubes (you will need 4 cubes per stick, so for 12 sticks you'll 48 cubes). Cut peppers into nice size squares. Rinse off mushrooms and cut stems off, but leave cap solid.

On each stick alternate chicken, green pepper, mushroom, red pepper, chicken, yellow pepper, mushroom, chicken, green pepper, chicken, green pepper

Cook on the grill for 20 minutes, turning often. Cooking in the oven should be at 350 degrees F. for about 30 minutes. Enjoy

Civil War Cooking

Civil War Cooking   

When we modern day cooks consider cooking outdoors, we think of a gas grill, which only takes about an hour total. However, if we were to think back to the old days, say the Civil War days, women and men cooked over an open fire all day.















Unlike modern wars during the Civil War wives and sisters traveled with the Drum (the military unit) cooking for the troops. When the day's battle was over, a hot meal was sometimes available. Those who didn't travel with their women eat a paltry diet of bread and weak coffee.










Dough was prepared in the morning and left to rise in the heat of the sun, then cooked over an open fire.










By the time the battle was completed, the meal was cooked and served to those who survived.


The lesson here ladies and gentlemen, don't complain when you stove or microwave isn't working properly; be grateful you don't have to cook over an open fire pit for your dinner.

Scallops and Steamed Veggies

Scallops and Steamed Veggies

1 lb Scallops
1 head of Broccoli
1/4 pound tiny corn
Bell Mushrooms
1/4 pound snap peas
2 carrots - thinly sliced
Salt
Pepper


Fill a large pot with half water and bring to a boil. Place a steamer basket into pot (or metal strainer), then place the broccoli in and steam for 10 minutes. Then place smaller pieces of veggies and scallops into basket and steam another 10 - 12 minutes. Add a dash of both salt and pepper over scallops and cover.
Serve over a bed of rice.

Crab and Corn Chowder

Crab and Corn Chowder

One of the best things about living on East Coast is the variety of seafood available. August is the best time to have everything Crab, since the Blue Crab are coming out of hibernation and are the sweetest and most tastiest. Can you say YUM YUM?  After eating all the Crab legs, Crab Cakes, and other delicious dishes, it's time to make some Chowder. Here's a great recipe that will knock your socks off.  There is a trick to this soup though, the ingredient "Crab"... which to use? Here are a few hints.

Crab: 

Fresh Blue Crab  - buy it while in season for the best flavor
Local Crab - if you live on the coast, find a local seafood supplier who has fresh Crab during the season, or at least fresh frozen.
Lump Crab - lump is fine is considered "special" crab meat - usually the meat of the back fin and is absolutely fine for soups, or stuffing a piece of fish.
Canned Crab meat - you can surely use canned when Crabs are not in season and you have a hankering for this soup, but please try to use fresh if possible. Can is always the back up for sure, but not preferred by this gourmet cook. 

Let's get started making some amazing Crab and Corn Chowdah

Ingredients: 

1 tsp Kosher Salt
1 tsp Thyme
1 Bay Leaf
1 quart seafood stock - homemade if possible (recipe at bottom of this recipe)
1 1/2 pounds Blue Crab Meat
4 cups potato
3 tbsp flour
2 tsp cayenne pepper
1 small yellow onion, diced small
1/2 cup dry Sherry
1/2 cup Whipping Cream
1/2 cup Half and Half
2 tsp White Pepper
4 ears of sweet corn, shucked of all corn, reserve on the side, or 2 cans yellow corn. 

Directions: 

In a large stock pot melt 1/2 of the butter over a medium heat. Sauté garlic and onion until for about 3 minutes then add corn and potatoes; continue sautéing for about 3 minutes.

Add additional butter and gently add flour and remaining dried ingredients into stock pot, stirring until the flour is blended into the butter. You now have a basic rue, and can begin making the soup. Very slowly begin to add your seafood stock juices, stirring until everything is blended nicely. Add your shucked corn cornels along with the cobs, and bring the stock to a boil. Once it comes to a rolling boil, reduce the heat to simmer and cook for 30 minutes. After 30 minutes remove the cogs and discard.

Pull out your food processor or blender and get ready to puree some of what is in the stock pot. The reason why we puree some of the bulky ingredients and stock is to create a more creamy consistency. With a large ladle, grab about 4 helpings and place it into the food processor or blender. Process it until it is completely pureed, no lumps. Pour the puree back into the stock pot and bring the stock back to a full simmer. Cook for additional 15 minutes.

In the meantime, go through your Crab meat one last time for any possible shell pieces or unwanted pieces, like cartilage or Tomalley (that green stuff). Once you've gone through your meat, begin adding it to the pot, slowly. Just before taking the chowder off the stove add your half and half, Whipping Cream, and Dry Sherry. Stir completely and do a taste test. If the soup isn't spicy enough for you, add a pinch more cayenne if you so desire.

This type of chowder needs to be eaten almost immediately, however, it will last up to a maximum of 3 days in the fridge, and it doesn't freeze well at all, so eat it all. 

 
Homemade Seafood Stock: 

Best way to make this type of stock is to use the shells from your Crabs, along with 6 large clams, meat left in the shells, along with a cheap piece of boiling fish - Cod or whatever is on sale. Place all the shells, fish pieces into a pot with 6 quarts of water. Boil for about 15 full minutes, turn the heat down to medium and add the following ingredients, the boil until there is no more foaming and the top clears a bit.
1/4 cup dry white wine
1/2 large yellow onion, sliced or chopped
1 carrot, roughly sliced or chopped
1 celery stalk, roughly sliced or chopped
2 sprigs of thyme
Several sprigs parsley
1 bay leaf
10-15 whole peppercorns
2 teaspoons salt
8 tbsp unsalted butter
2 cloves Garlic, minced
You're going to need to drain the stock of all large and small pieces of shell and your other ingredients. You only want the stock. You should have reduced that 6 cups into about 4 1/2. Freeze the remaining for another day of Chowdah making. 2 Hints, 1) leave headroom in your container for the stock to expand in the freezer. 2) Be sure to label your container, you don't want seafood stock in your chicken soup instead of chicken stock.

French Onion Soup

French Onion Soup

One of my favorite soups, homemade French Onion Soup is the best. This is another one of those simple soups with only few ingredients that should already be in your pantry.

Ingredients: 

2 teaspoons olive oil

4 cups thinly vertically sliced Vidalia onion  

1/2 teaspoon freshly ground black pepper  

1/4 teaspoon salt  

1/4 cup dry white wine

8 cups beef broth + 1 beef bouillon, or 8 cups beef consommé

1/4 teaspoon chopped fresh thyme

8   slices French bread cut into 1-inch cubes

8   slices cheese (Your Choice: Swiss, Gruyere or Fontina) 

Directions: 

Heat olive oil in Large Pot over medium-high heat. Add onions to pan; sauté for 10-15 minutes or until translucent, stirring frequently, add salt and pepper. Some of your onions should be slightly golden brown (that browning gives the soup more flavors).  Stir in wine and stir until all onions are coated, then add in your broth and thyme then bring to a boil.  Once you have a good boil, reduce heat and simmer for a maximum of two hours. If you don't have time to stir, or need to run out, or do something else, you can transfer to a crock pot and cook for 4 hours.

Serving time:

Preheat broiler  

Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

Place 8 ovenproof bowls onto a cookie sheet. Ladle 1 cup soup into each bowl. Place one piece of bread on top of soup, then top it with a piece of cheese. Please be generous with your cheese to ensure coverage of bowl. Broil 3 minutes or until cheese is slightly brown. YUM YUM YUM Enjoy! 

Chicken Salad with Raspberry Dressing

Chicken Salad with Raspberry Dressing 

Romaine Lettuce
1 cup fresh raspberries
1/4 cup Olive Oil
1 cup Red Wine Vinegar
1/2 lb Chicken Strips
1/2 cup Croutons

Saute your chicken to your own tasting, set aside to slightly cool,  Meanwhile, in a blender or food processor combine your raspberries, olive oil, and vinegar until completely pureed. Place your lettuce in a bowl, cover with chicken strips, and croutons, and drizzle your homemade raspberry dressing over top. Simple, quick and delicious. Enjoy.

Scallops with Peas and Carrots over Linguine

Scallops are one of the delicacies of the ocean that can be enjoyed year round. One very simple dish is Linguine with Scallops, peas, and carrots in a light olive oil infused garlic saute. Add a few pieces of pan fried garlic bread and a quick salad for a fast dinner, lunch or meal on the go.

1 garlic clove, minced
1 cup of frozen peas
1 cup frozen carrots
1 lb fresh scallops
1/2 package of linguine noodles (cooking directions on package)
Olive Oil
Dill
1/4 cup chicken broth if needed.

Make Linguine according to packaged directions.  In a skillet saute scallops in garlic and olive oil for about 4 minutes remove from pan and cover. Add peas and carrots to skillet and cover until cooked, about 4 minutes or so. You can add a 1/4 cup of chicken broth to the pan to ensure the veggies cook evenly. The broth will burn off pretty fast so keep an eye on it. Just before you take the veggies out, throw the scallops back in and toss for a minute or so to reheat them.  Drain pasta and place some of the scallop and veggie mixture on top. Serve with a few pieces of pan fried garlic bread, and enjoy this very light, but filling meal.

Tzatzaki Sauce

Tzatzaki Sauce  is a versatile Greek sauce that can be served as a sauce, a dip, or a flavorful salad dressing. This is usually served over Souvlaki salad or kabab. but no matter how it's served, it's delicious.

Ingredients:

4 cups plain yogurt, regular no diet type
3 large cucumbers, peeled and seeded
salt
3 garlic cloves, mashed and diced
1 tablespoon lemon juice
1 tablespoon olive oil
dash of ground pepper black
1 tablespoon freshly minced mint leaf (optional) (try in a small portion to see if you like it)

Directions:
Shred cucumber in food processor or by hand. Place in a colander over a bowl, sprinkle with salt and let stand for about one hour. This will help to drain the excess juices from cucumber. Rinse quickly to remove salt, then pat dry on a clean towel. Meanwhile, mince your garlic either by hand or by small mixer. In a large bowl, place your yogurt, garlic, cucumber, lemon juice, olive oil and pepper into a bowl. Mix well with a hand held mixer. Refrigerate for 1 day before serving to allow flavors to marry one another. Be sure to stir the mixture once again before serving.  If you're in a hurry, you can serve within 1 hour after making, but the best flavor will be after 1 day in fridge.  Enjoy!

Veal Parmigiana

This dish has to be one of my all-time favorite Italian dishes; of course, it is, it's also one of the most expensive dishes in any Italian restaurant. It's worth every penny you spend if it's made correctly. Some restaurants skimp and use the pressed veal patties, YUK. Real Italian restaurants will only use fresh veal cutlets, pounded to paper-thin size, breaded, and precooked in olive oil until its golden brown and not overcooked. Smothered in marinara sauce, topped with grated Romano and mozzarella cheese, then placed into a hot oven so that cheese can melt. I'm getting hungry typing up this post. By the way, I always make extra servings to save for another meal. I so love this dish. Typical New Yorker huh? So lets make some Veal Parmigiana!

Ingredients:
Veal cutlets (you can get your butcher to cut you thinly sliced veal cutlets if you don't see it in the meat case) 2 per person for serving
fresh Italian breadcrumbs
1 egg per 3 Veal cutlets beaten as if you're going to make scrambled eggs
Marinara sauce (bottled or homemade)
Oregano and Basil
Romano Cheese
Mozzarella Cheese
Vegetable Oil or
Olive Oil
Spaghetti or Linguine
Don't forget your garlic bread

Directions:
In a large skillet place enough vegetable oil so that once you dip your Veal cutlets into it, they will be covered by the oil completely. Meanwhile, in one bowl, scramble up your eggs, in another bowl place your breadcrumbs. Dip your Veal steaks into the egg, then into the breadcrumbs, cover every part of the meat. Do this with all your Veal steaks before you do anything else.

Place your marinara sauce in a saucepan and heat on low-medium heat. Preheat your oven to 400 degrees F.

Drop your Veal steaks into the oil once it's completely hot. Test it by dropping a few drops of water into the oil. If they crackle, your oil is ready. Slowly dip your breaded Veal Steaks into the oil, be careful not to burn yourself.  Meanwhile, cover a cookie sheet with aluminum foil. You will use the cookie sheet to place your cooked Veal Steaks on once they're lightly browned. Remove the browned steaks from the oil and place them on a cookie sheet. Repeat this until all steaks have been precooked. Do not overcook them or they'll be tough.

Once all your steaks have been precooked, cover them with your marinara sauce, sprinkle some Romano cheese on top, then completely cover with Mozzarella cheese. Sprinkle a dash of basil and oregano on top, then bake until cheese is melted, about 12-15 minutes.

While your Veal is in the oven, cook your pasta to package directions.  Pop your garlic bread into the oven halfway through the cooking time of your Veal, and everything should be done at the same time. Serve with a nice salad and a bottle of Italian wine. YUM YUM. Enjoy.

Lamb Stew (Irish Stew)

Lamb Stew is a traditional dish that was served throughout the centuries on a cold winters night. Actually, it was served year round.  The meat of a lamb was tough, therefore, it had to be cooked for several hours over a roaring fire with plenty of water and onions. What most people don't know about Irish Stew is that it was called Mutton Stew, the Mutton derived from the older sheep in the fields. The older the sheep, the tougher the meat, therefore, longer cooking time was needed. Goat was also used in many areas of Ireland, as was beef, when sheep was not available. It depended on the economical region or time you research, whatever meat was affordable, that's what was used. It wasn't until the 1700s that Lamb was primarily used. Irish Stew is still cooked with only onions and potatoes back in Ireland, but here in America we've thrown in carrots, celery and a bit of herbs to liven it up. I know my Irish ancestors are rolling in their grave because I just typed those other ingredients; but hey, it's all about the taste I say.  So let's make some Lamb Stew. By the way, cooking this in a crock pot is perfect for this recipe. Start it before you go to bed, and stir it in the morning, add a bit more water, and your dinner is perfect by the time you get home from work.

INGREDIENTS

2 pounds boneless leg of lamb trimmed and cut into 1-inch pieces (if you have the bone, boil it and use the water as your base for the stew)

1 1/2 pounds white potatoes, peeled and cut into 1-inch pieces

2 large onions halved and sliced

3 large carrots, peeled and cut into 1-inch pieces

3 stalks celery, thinly sliced

1 14-ounce can chicken broth

2 teaspoons chopped fresh thyme

1 teaspoon salt

1 teaspoon freshly ground pepper

PREPARATION

In your crock pot, place everything, (meat down first) in at the same time. Place the lid on top and set it to low. Cook on low for about 6-8 hours, or until your meat is fork tender.  Serve with fresh rolls, or whatever you have on hand. Enjoy! 

Pretzel Dogs

Pretzel Dogs are nothing new, and they never go out of style. This is great to get the kids involved in making, or to serve as a movie night munchies for the family. Quick, simple and so yummy.

Now you can make these two different ways. The quick way, or the homemade way.

The quick way is to buy pizza dough already made, roll it out, cut into slivers and wrap your dogs in the dough, place on cookie sheet and cook at 425 for about 23 minutes. That's the quick fast way, but remember cooking is supposed to be fun and entertaining, so we're going to make them the hard way -- from scratch. Here we go.

Ingredients:
1 1/2 cups warm water (110-115 degrees F) Use your yeast thermometer)
1 tablespoon of sugar
2 teaspoons of kosher salt
2 1/4 teaspoons active dry yeast (1 package)
4 1/2 cups all-purpose flour
1/4 cup melted butter
Olive oil spray
2 tablespoons Olive Oil
Kosher Salt to be sprinkled over top of dogs.
Hot Dogs (I prefer Nathan's Brand) 2 per person for adults, 1 per child

Directions:
In a mixing bowl, mix together the water, sugar, yeast and salt. Gently mix with a spoon and let sit for 5-7 minutes. Your mixture will begin to foam, that's what you want.

Once the mixture is really foamy, begin to add your flour and butter (room temperature) mixing completely. On a clean and floured surface, remove your dough from the mixing bowl and begin kneading your dough. Add remaining flour to the dough as you knead it. In a clean mixing bowl, drizzle your vegetable oil, coating the base, put your dough into the bowl and lightly coat your dough with a bit of the oil. Cover the bowl and place the bowl in a warm area of the kitchen, approximately 2 hours, or until your dough has doubled in size.

Preheat your oven to 450 degrees F. Cover your cookie sheet with aluminum foil. Roll your dough out on a clean floured surface, and cut strips based on the number of hot dogs you plan to cook. Generally 8-10 dogs works best for this recipe.  Spray your cookie sheet with oil and place dogs on top. With the remaining butter, brush each dog lightly, then sprinkle top lightly with Kosher salt. Cook for 14-16 minutes, or until golden brown.  If hot dogs are frozen, you can precook them in boiling water and allow them to get to room temperature before handling them in this process.  Serve with horseradish mustard, or your favorite dipping sauce. Enjoy!

Mushroom Soup

Mushroom Soup is considered one of those comfort foods we all need, once in a while. On a cold wintry day, this is the perfect meal for lunch or dinner.

Ingredients:

2 - 8 ounce packages of fresh sliced mushrooms, or 12 whole mushrooms sliced
2 tablespoons onion, chopped
1 clove garlic, minced
2 tablespoons butter
2-3 tablespoons flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoons pepper
1/4 teaspoons nutmeg (optional)
splash of dry sherry (optional)

Directions:

Slice up those mushrooms, if using whole mushrooms, or place the already sliced mushrooms, into a skillet with your melted butter. Add in onions and garlic. Cook until mushrooms have released their juices and your onions are translucent and soft. Add 1 tablespoon of flour to your mixture and stir until the flour has been absorbed, then add your second tablespoon of flour and do the dame. Slowly add your Chicken broth and heat until it begins to become thick. Stir every few seconds to ensure no clumping or sticking. Slowly begin to add your heavy cream, stirring constantly. Add in remaining ingredients and turn down heat to low/simmer. Stir and serve with your favorite fresh bread. Yum yum. Enjoy.

Egg Drop Soup

Egg Drop Soup is the fastest soup you will ever make, because it only has three ingredients.

Single Serving:

Ingredients:
2 cups Chicken Broth, flavorful
1 beaten egg
1 tablespoon chopped chives

Directions:
Once Chicken broth is at a roaring boil, add your beaten egg slowly, throw in some chopped chives and within 2 minutes your soup will be done. Serve with noodles and a dash of soy sauce. Enjoy!