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thewholesomeexperiment · 12 years ago

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Condensed Choose Your Own Adventure Soup

How many times have you been pressed for time and found a recipe for the perfect, easy, healthy casserole or sauce and it calls for a can of condensed cream of mushroom or celery soup of which you almost never have available? Fear not! I have a quick and easy solution for you. I call it Condensed Choose Your Own Adventure Soup.

This recipe calls for milk (I use goat mik because I think it is all-around healthier), cornstarch, butter, bouillon, salt and pepper. Oh! And let's not forget your adventurous ingredient(s). That's about it.

In this example, I am adding onions so the first thing I do is melt a li'l butter in a nonstick and saute-up some chopped sweet onions.

Then I remove the onions from the pan carefully as to not horribly disfigure myself or the kitchen floor.

I Add the milk and cornstarch and heat on medium while whisking it. It starts to boil quick! Don't let it do that! If you make this, try to get the cornstarch mixed in ASAP or else you could get scalded milk. Eech.

Then turn the heat to low and add in the rest of your stuff. Stir it for a couple of minutes until it's nice and thick and ready to add to your recipe or turn into soup. You could substitute the onions for sauteed mushrooms, celery, corn, broccoli... If you are so inclined, you can make it meaty and add cooked chicken chunks and use chicken bouillon.

CONDENSED CHOOSE YOUR OWN ADVENTURE SOUP

1 cup cold milk (I like goat milk and I've used coconut milk in a pinch, too) 2 Tbsp 100% cornstarch 1 1/2 Tbsp butter (goat butter if you got it, can substitute with vegetable oil) 1 tsp vegetable bouillon (can substitute for poultry or beef bouillon) 1/2 tsp salt dash of pepper

Instructions:

In a small saucepan, whisk milk and cornstarch until well-blended.

Stir in butter, bouillon, salt, and pepper.

Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of "cream of __________" soup.

#creamof #condensedsoup #soup #goatmilk

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thewholesomeexperiment · 12 years ago

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Gringo Fried Rice

I've been making this stuff for years and it dawned on me that it's pretty healthy. And healthy is my thing. Most of the time. Sometimes I have an issue with donuts, chocolate, cheese puffs, and nachos. When I am in need of comfort food but I don't want to become all guilt-ridden later, I make this. When there is a potluck in need of a side-dish, I volunteer this and everyone goes crazy. In a good way. It's simple and fairly inexpensive. It's my own version of fried rice; what I like to call Gringo Fried Rice.

I always make this with brown rice because it's a whole grain and full of fiber. I've been a whole grain devotee before it was cool, actually. I found the most economical way to get brown rice is to go to a store that sells whole grains. If you are not used to those places, they can seem pretty intimidating, and a lot of times they push things that, in my opinion, are not cost effective, tasty, or anything that I really need. Yet, it is worth going to a place like this for certain items like flour, rice, cereals, nuts, and snacks. There's a Sprouts Farmer's Market by my place that offers bulk items.

Making brown rice is similar to making white rice. It only takes a little longer. If you are pressed for time, you can purchase prepackaged frozen brown rice, but it usually costs a fortune.

For this recipe, I use one cup of dry rice. Not sure what that equals after it cooks, but I am guessing about 4 cups of cooked rice.

Here's the goods:

I like to use cage-free eggs. I know they are expensive, but since I don't buy meat or poultry, I'm saving money and it justifies the budget. I don't like the idea of all those chickens crammed in a stinky building living a boring life, pumping out the eggs. (There are plans in the works to raise my own chickens, actually. More on that later as it develops.) You can easily replace the tofu for meat if you want, though it kinda defeats the purpose. You can also eliminate the tofu altogether and it's still good as a side-dish. Here I am showing Sriracha sauce, but this was only because I was out of chili garlic sauce. Yep. This dish is spicy. You can make it more or less spicy to your taste. We all like it when we've practically pepper sprayed the house while cooking it.

First, you scramble the eggs and then set aside:

Then you add the tofu and your spicy stuff and cook on medium high until the tofu is nice and browned:

Then add some frozen vegetables and cook until just heated through. You can add fresh veggies too and whatever you like. I used peas here but I have tried all sorts of stuff and it turns out yum.

Then you add in the rice and everything and some chopped green onions and soy sauce and DONE!

Here's the recipe all laid out for ya:

Ingredients

4 cups cooked brown rice (can substitute with white rice)

3 large eggs

dash salt

2 tbsp vegetable/olive oil (can substitute with canola cooking spray)

Huy Fong's Chili Garlic Sauce to taste (I use about 2 tbsp.)*

1 package extra-firm tofu. Tofu should be drained and pressed between paper towels for a few minutes and then cut into 1 inch cubes.

approx. 2 cups frozen vegetables (fresh okay)

2-3 green onions, chopped

approx. 2 tbsp soy sauce

*If you can't find this in your grocery store, you can substitute with hot chili sauce and some minced garlic.

Directions

In a non-stick skillet or wok, heat oil on medium-high heat until water dropped in pan skitters and spatters. Lightly wisk eggs with salt and add to the pan. Swirl the eggs in the pan with a spatula. When no longer wet, remove eggs from the pan and set aside.

On medium-high heat, add the tofu and Chili Garlic Sauce (the secret ingredient). Cook through, approximately 5-10 minutes. Do not overcook. Add the vegetables and stir until heated through.

Remove from heat and add the rice, cooked eggs, green onions and soy sauce. Gently stir just until combined.

#brownrice #cagefree #tofu

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