Thursday, February 18, 2021

Quick Tomato Noodle Soup with Egg Yolk

Want a warming and filling breakfast on bleak Winter morning? This soup comes together in less than 15 minutes from pantry ingredients. Egg yolks poached in the hot stock adds a bright note of nutrition.

2 T tomato paste

1 rib celery + leaves, cubed and chopped

1 rib bok choy + greens, cubed and chopped

1 qt water

1 pkg Knorr's Tomato Noodle Soup Mix

2 or more large eggs 

2 oz cooked chicken or turkey, chopped (optional)

Combine the celery and bok choy in a bowl. Microwave covered on high for 60 seconds. Put the tomato paste and the water into a two-quart saucepan, cover and bring to a boil. Stir in the vegetables and the soup mix, and cook uncovered at a fast simmer. While the soup is cooking, carefully crack two eggs into bowl, taking care not to damage the yolks. After 8 minutes, take the soup off heat, add the meat if desired and, with a spoon, lift each yolk into the hot stock. Whip the egg whites until frothy and spoon onto the soup. Cover and let sit 5 minutes before serving. Divide into bowls, placing a yolk in each. Serves 2 to 4.

Sunday, January 17, 2021

Sauteéd Spinach with Garlic

First made decades ago. This is a classic Mediterranean dish. Recorded January, 2021. A Family Favorite. Simple, fast, and easy. Only four ingredients.

1 large bunch of fresh spinach
2 T olive oil
4 cloves of garlic, thinly sliced
1 tsp salt
Rinse the spinach to remove any loose grit. Let drain in the sink. Heat the oil in a 12-inch skillet until very hot, add the garlic and salt, and almost immediately start adding the spinach. Use tongs to mix as you add in the spinach. When all has been added, keep moving with tongs. Cook until wilted and tender, about three minutes. Serves two. Makes a good side dish for rich meats, creamed dishes, fish.