Monday, January 11, 2010

Beet Salad

Beet salad for four

This salad is fat free, low sugar, and delicious. It takes under 2 minutes to put together, but must marinate overnight. It’s a really different and gourmet salad that is sure to impress your guests.

1 can of beets, rinsed and draining

1 ½ tbsp sugar

1 ½ tbsp apple cider vinegar

Shake and marinate overnight.

Can it get any simpler than that?

Monday, January 4, 2010

Egg Drop soup

Happy New Year, everyone!

So if you're anything like us, there are certain things you only order at restaurants and never think to make at home. I like Chinese hot and sour soup, but I find the long list of ingredients and steps a bit daunting. I don't even know where to find dried lily buds or wood ear mushrooms! Egg drop soup, though, is an easy dish to make for a nice dinner with friends or family. You can easily get more creative with the garnishes or add additional ingredients of your choosing, whether it's spinach or wontons or crunchy fried noodles.

Adapted and expanded from this recipe.

6 cups chicken broth or two cubes bouillon + 6 cups water (can use beef broth if you don't mind a darker color or vegetable broth to keep it vegan)
1 teaspoon salt (I used kosher salt and it was a little salty, so salt to taste)
4 tablespoons cold water
2 tablespoons corn starch
2 eggs or 1 egg + some liquid egg whites
1/4 teaspoon ground ginger (or to taste)
A sprinkle of dried chili flakes
3 scallions

1. Bring the broth to a boil and add the salt.
2. In a small bowl or cup, mix together the corn starch and cold water.
3. Stir the corn starch slurry into the boiling soup and add the spices (ginger and chili flakes).
4. Beat the eggs lightly and add a little hot broth to the eggs.
5. Slowly add the eggs to the soup, either drizzling it in with a fork or pouring in small amounts while stirring the soup.
6. Pour into bowls, garnish with chopped scallions and enjoy!