'CLEAN OUT THE FRIDGE' SOUP
You can adapt this basic recipe to use ingredients in your fridge and pantry. Try single flavours or combinations to make anything from vegetable broth to hearty lentil, chicken or thick creamy soup. As this soup is quick-cooking, use tender cuts of meat. Steaks and chops, with bones removed, are suitable to slice and add to soup. Chopped cooked beef, pork or chicken can be used, too.
Provided by JustaQT
Categories One Dish Meal
Time 2h30m
Yield 6-12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil or butter in large pan, then add onion and garlic.
- Add the chicken or boneless meat, thinly sliced or finely chopped, and cook, stirring, until browned.
- Add firm vegetables as they take the longest to cook.
- Cook, stirring, until vegetables are just soft.
- Add enough stock to cover the vegetable mixture in pan.
- Bring the stock to the boil.
- For a tomato-based soup, add a can of undrained crushed tomatoes.
- For a hearty soup, at this stage add pasta, if desired.
- Simmer, uncovered, until grains and vegetables are just tender.
- Pasta takes about 10 minutes to cook.
- When grains and vegetables are almost tender, add quick-cooking green vegetables, such as chopped broccoli, spinach, beans, peas, onions, or canned vegetables.
- If you prefer a thicker, smooth soup, blend or process mixture to the desired consistency.
- For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.
- Return the soup to pan, adjust the consistency with a little water or extra stock, if necessary, and stir until hot.
- If using canned beans or lentils, drain, rinse, then add them.
- Stir until hot.
- Season soup with salt, pepper and chopped fresh herbs (or a teaspoon of dried) to taste.
- If soup needs a little more flavour, ingredients such as Worcestershire sauce, soy sauce, chilli sauce, tomato paste, tomato puree or a can of creamed corn are great boosters.
- Suitable to freeze.
- Suitable to microwave.
Nutrition Facts : Calories 204.2, Fat 10.2, SaturatedFat 2.5, Cholesterol 37.5, Sodium 36.6, Carbohydrate 17.2, Fiber 2.7, Sugar 1.8, Protein 11
CLEAN OUT THE FRIDGE EGG FU YUM!
This is a delicious and nutritious take on my favorite Chinese take-out, Egg Fu Yung. The secret ingredient is ramen noodles! Carrots, green onions, bamboo shoots, and bean sprouts give the pancakes a little crunch and a lot of nutrition. You can use whatever veggies are in the fridge and mix to your taste. The dry mustard gives it a little punch and the seseme oil gives it a hint of Oriental flavor. If you're on a budget, this is a great recipe as you can use meat or chicken or leave it out if you like.
Provided by pamela t.
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook ramen noodles according to package. DO NOT add the seasoning packet. Save for another use.
- In a mixing bowl, beat eggs, mustard, seseme oil, baking powder, and soy sauce.
- Drain bean sprouts and bamboo shoots. Drain well and pat dry. These ingredients must be completely dry. You may use fresh bean sprouts, if you like.
- Shred carrots and dice green onions. Chop bamboo shoots.
- Add vegetables and ramen to egg mixture. Mix well.
- Heat 1 T butter (or oil)for each pancake (egg fu yum).
- I make my pancakes by using a small ladle to drop into the skillet. You don't want the pancake to be more than about 3 inches across, or it will be hard to flip. Make sure your skillet is hot, but not screaming hot. I usually cook only one pancake at a time, so I can watch them better and not tear them up.
- Cook in butter or oil about four-six minutes each side. You want them browned but not burned. Do not attempt to flip them until you lift one side with a spatula to see if it is browned.
- Add 1 T butter each time you start a new pancake.
- Set aside pancakes, keep warm.
- For sauce:.
- Chop round steak into bite size pieces. Brown in skillet with 1 T oil. Drop heat in skillet to low.
- add soy, dry mustard, beef gravy, peas, and seseme oil.
- Heat until frozen peas are hot, about five minutes.
- Place two pancakes on a plate.
- Serve with the sauce on top or on the side in a dipping bowl.
Nutrition Facts : Calories 400.6, Fat 24.6, SaturatedFat 12, Cholesterol 193.5, Sodium 1346.2, Carbohydrate 31.3, Fiber 3.8, Sugar 6.2, Protein 17.1
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