Egg Drop Soup

When I was younger, my mom always had things to help us feel better if we felt sick. For some it’s chicken noodle soup, for me, it was her egg drop soup. My moms version was Chicken Ramen, cooked to the package directions, with an egg dropped in. I remember this fondly and although I don’t eat Ramen anymore, her soup is what inspired this dish.

I have created a healthy, chinese-y soup that is done in under 5 minutes and so good. This soup is the easiest and quickest, you will want it all the time.

Egg Drop Soup

drop soup (1)

  • 5 cups chicken stock
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon liquid aminos
  • 5 eggs, beaten
  • large pinch of salt and pepper

Add the chicken stock to a medium-sized sauce pan, along with the sesame oil and coconut aminos. Bring to a boil. Add in the eggs and stir. Add the salt and pepper and turn off the heat. It’s done, serve immediately.

Like this recipe? Check out my other books, and watch for more to come!

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Homemade “Everything” Seasoning

I have something to tell you and you’re not gonna like it. We’re not allowed to have a grill at our place. I mean, there are grills we can use on the property, but we don’t get there very often and it’s really just not the same.

But, don’t think that keeps me from making burgers, no way! Skillet burgers (almost always with bacon for us) are quick and easy to make. This everything seasoning is perfect for these burgers.

Not only is it good for burgers, it’s also great as an all-purpose seasoning and I especially love it in hamburger dishes.

Homemade “Everything” SeasoningIMG_20171016_103150

  • 1 tablespoon coarse salt
  • 1 tablespoon course black pepper
  • 1 tablespoon coarse red pepper
  • 1 tablespoon coarse garlic
  • 1 tablespoon sesame seeds

Combine everything and store in a sealed container.

Tip: For meats, use 1 tablespoon per pound of meat.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Broccoli with Sesame Dressing

I love broccoli, but I know not everyone does (my husband included.) So, broccoli gets a makeover every time I make it.

Sometimes it’s oven-roasted with lemon and spices, and other times, topped with cheese and pepper.

This time, it got a little Chinese spin with take out flavor and toasted sesame seeds to finish. Try this broccoli for a new take on a healthy, yummy side.

Sesame with Dressing Broccoli

  • 2 cups fresh broccoli florets

For the sauce:

  • 1/4 teaspoon rice vinegar
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons coconut aminos (or soy sauce)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • pinch of salt and pepper
  • shake or two of toasted sesame seeds

Steam the broccoli. (If you don’t have a steamer, I “steam” by adding about 1 inch of water to the bottom of a sauce pan with the broccoli, and turning the heat on high. Once the water is boiling, I stir the broccoli a couple times and cook until you can pretty easily insert a fork.)

For the sauce, mix the remaining ingredients together. Pour over the steamed broccoli, and add toasted sesame seeds to top.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Roasted Pepper Brussels Sprouts

This is a Brussels Sprouts stalk! Pretty cool huh? Believe it or not, I saw it at a wholesale, “big box” store for the first time. It’s pretty awesome.

I love Brussels sprouts, especially baked in the oven. They brown up, crisp up, and take on a while new flavor. Here’s an easy delicious recipe:

Roasted Pepper Brussels Sprouts

  • 2 cups brussels sprouts, cored and sliced in half
  • 2 tablespoons olive oilIMG_20170702_175059
  • 1 tablespoon salt
  • 1 teaspoon pepper

Toss everything together and place in one layer on a sheet pan. Bake in the oven for 30 minutes at 350. You’ll know it’s done when many look brown and some are crispy.

Do you like this recipe? Check out my books and watch for more to come=)