Rice and Egg Drop Soup Recipe

I love experimenting in the kitchen, especially when the experiments turn out well! It's starting to turn a little chilly here lately, so I've been in a soup mood. I'm not a conventional soup eater. I can't stand chicken noodle, but I do love chicken and rice. Last week I got creative and coupled chicken and rice with egg drop soup. The result? Absolutely splendid!

You will need:
4 chicken boullioun cubes
5 cups of water
1/2 cup rice
1/4 chicken breast
1 1/2 tbsp cornstarch
2 eggs
1 egg yolk
1/2 cup Green Onion (optional)

Boil 3 of the boullion cubes and 3 cups of water in a medium saucepan. Reduce heat to medium and add the rice. Cook for 20-30 minutes, or until rice is done. While waiting on the rice, cut up the chicken breast in small pieces and cook. Set aside. In another saucepan, boil the last boullion cube and two cups of water. Take about  1/4 of the resulting broth and set aside. Mix the eggs together and begin dropping into the boiling broth by spoonfuls. Continue until there is no more egg left. Mix the cornstarch with the 1/4 cup of broth. Now mix the green onions, the egg broth, the chicken, and the cornstarch mixture in with the rice, stir, and voila! Chicken, Rice, and Egg drop soup! So easy, and tastes delicious!

Please note, this is an original recipe. Variations can occur. This soup is also very thick, not a lot of broth. If you want more broth, add another boullion cube and another cup of water to the rice.

Happy eating!

Roasted Salmon and Veggies

Here's a recipe that I found in this month's Woman's Day magazine! It originally called for red onions, cauliflower, and grape tomatoes, but I'm pretty sure you can substitute any summer/fall veggie!

Ingredients:

1 Squash (sliced)

2 Roma tomatoes (whole)
1 cup Green Onions

1 cup Corn (I cut mine off of the cob)

2 tbsp olive oil

salt and pepper

1 Salmon fillet

1/2 tsp Curry powder

 1.) Heat oven to 425. Cut up squash and onions. Combine with other veggies in an aluminum foil covered casserole dish or on a baking sheet.

2.) Drizzle olive oil and 1/4 tsp of salt and pepper over veggies. Toss to coat.

3.) Roast for 20 minutes.

4.) Season the salmon with the curry, 1/2 tsp salt and 1/4 tsp pepper. Place with the veggies and continue roasting until salmon is done (about 12-15 minutes).

5.) Serve and enjoy.

Variations: The original recipe called for 1/4 cup raisins (to be added to the veggies after roasting), 2 small red onions, 1 small head cauliflower (cored and sliced), and 1 pint of grapes. Another variation, substitute the salmon with 1 chicken breast.

Use more salmon for more people. This recipe will feed one (and a baby).

This is an incredibly tasty meal! Balian loved the squash and the tomatoes. It was also very easy clean-up, since everything was just put into one pan.