Egg Drop Soup
The egg to stock ratio is 2 eggs for every 4 cups. Get creative with the flavoring added to the stock, sometimes I add fresh ginger or miso. The soup will need to be salted if using the Instant Pot Homemade Chicken Stock listed below. I add about 1 teaspoon of salt to the finished soup.
4 cups homemade chicken stock (see recipe below or click here) or low sodium chicken stock
1/4 teaspoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
green onions, sliced
- Bring the chicken stock, sesame oil and soy sauce to a boil and reduce to a simmer.
- Remove 2-3 tablespoons of hot stock and combine it with the cornstarch. Whisk until smooth. Slowly whisk in the cornstarch slurry into the simmering liquid.
- In a bowl, whisk the eggs. Drizzle the eggs evenly on top of the liquid and give it one or two gentle stirs. Place the spoon down and walk away.
- Ladle into bowls and top with green onions. Salt to taste.
for the Instant Pot Chicken Stock
Place 3 pounds of chicken, 1 onion (peeled and halved) and 8 cups of water into the Instant Pot insert. Seal and cook over high pressure for 45 minutes. Release pressure naturally until all pressure is gone, about 1 hour. Through a sieve, pour the hot liquid into a large bowl. Let the stock cool. Cover and place in the fridge until ready to use. The stock can stay in the fridge for 3 days or up to 4 months in the freezer.
Haricot Verts have become one of my go-to vegetables to serve. Whether it’s a weeknight dinner or for a dinner party, these green beauties are easy to prepare, can be made a few days in advance and need only a few ingredients to make special.
And when I say easy, I mean it is easy.A quick boil in salty water and then a five-minute submersion in ice cold water is all that’s needed to prepare the haricots. Super simple, right? Store the vegetables in the fridge until it’s time to serve them.While I love this green veg, the main star of this show are the ingredients being served alongside and on top of the haricots—shallot crème fraiche and fresh herbs.The creaminess of the crème fraiche, the powerful punch of shallots and earthy flavor pops of fresh herbs turns the salted haricots into a memorable side dish you will be making over and over.
Just a heads-up, haricot verts are easily found in the Market Street produce section. They won’t be found in bulk, but in a package, already prewashed!Also, don’t be intimidated by crème fraiche—it’s French sour cream that is smooth and creamy.
Market Street has a handful of crème fraiche varieties to choose from and all of them are stellar! This creamy dairy found in the deli-cheese section is a delight, especially when combined with freshly chopped shallots (red onion will do as well!).Now, once the haricot verts are chilled and the crème fraiche stirred it’s time to chop the herbs. While this combination of herbs—tarragon, basil, mint, dill and cilantro—may seem like an unlikely pairing, they are not. These herbs are meant to be together. Grab a small handful of each herb and get chopping.
After five minutes, you will be finished with all the prep work and ready to move to the next task of the day. Vegetables for dinner are done and in the fridge—waiting to be served in one to three days. That my friends, is something special and a side-dish I will be going back to time and time again.
Chilled Haricot Verts with Shallot Crème Fraiche
There are no measurements on the fresh herbs. I tend to use a small handful of each. Resist the urge to salt the crème fraiche once you’ve added the two ingredients, the green beans will be salty enough!
1 pound haricot verts
8 ounces crème fraiche
1 large (or 2 small) shallot, finely diced
fresh tarragon, finely chopped
fresh basil, finely chopped
fresh mint, finely chopped
fresh dill, finely chopped
fresh parsley, finely chopped
- Bring a large pan of water to boil. Add a few generous pinches of salt to the water. Add the haricot verts and bring to a boil. Cook for 3-5 minutes, depending upon preferred texture.
- Using tongs, transfer the cooked haricots to a bowl of ice water. Submerge completely and let cool for 5-10 minutes. Remove from the water and place onto a serving platter (or store in the fridge until service). Salt to taste.
- Meanwhile, stir the shallots into the crème fraiche. Cover and place into the fridge.
- Combine the herbs into a serving bowl and stir to mix well.
- Evenly distribute the herbs onto the haricots. Serve with the crème fraiche.
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.
Use your favorite homemade pie dough recipe or premade pie dough for this recipe. There are also pre-made frozen pie crusts available that will work for this recipe if you do not feel like using a pre-made dough. Be sure the crust is thawed before baking it. I tend to like less sugar in strawberry pie, however if you prefer a sweeter strawberry pie, add an additional 1/4 cup of sugar.
pie dough, rolled out
3 1/2 pounds strawberries
pinch of kosher salt
1/2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
3 tablespoons corn starch
3/4 cup sugar
zest from 1 orange
1 egg yolk, whisked
whipped cream or cool whip
- Place pie dough into a pie pan and using a pastry brush coat the inside and outside of the dough with egg yolk. Bake according to instructions. Remove the crust from the fridge and let cool.
- Take half of the strawberries and blitz in a food processor until achieving a smooth consistency. Place the strawberry mixture into a saucepan along with the salt, vanilla extract, lemon juice, corn starch, sugar and orange zest. Bring mixture to a boil and reduce to a simmer. Simmer for 10 minutes, stirring occasionally. Remove from the heat.
- Cut the remaining strawberries into bite-sized pieces and stir into the simmering strawberry mixture.
- Once the pie crust has cooled fully to room temperature, pour the strawberry filling into the cooked pie crust and chill for 3-5 hours. When serving, top with whipped cream or cool whip.
Pan Seared Scallops with Shallot Crème Fraiche
Scallops do not take long to cook. However, in order to achieve a good brown sear on the scallop, they should be patted dry before cooking and the pan must be extremely hot.
1 pound large sea scallops
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/4 cup dry white wine
juice of one lemon
shallot crème fraiche, see below for recipe
fresh tarragon, chopped
fresh parsley, chopped
fresh dill, chopped
- In a large skillet, melt the butter over high heat.
- Pat the scallops dry and season with salt.
- Once the skillet is very hot, add the scallops. Cook for 1 1/2 minutes on one side. Turn the scallops over and cook for an additional 1 ½ minutes.
- Remove the scallops to a plate and turn the heat down to medium-high. Add the wine and scrape up all the bits. Let it reduce for one minute.
- Next, add the lemon juice and continue to reduce the sauce by half.
- Serve the scallops with the shallot crème fraiche. Top with herbs and a drizzle of pan sauce.
for the shallot crème fraiche
8 ounces crème fraiche
1/2 shallot, finely diced.
- Combine both ingredients in a small bowl. Stir well and store in the fridge. Salt to taste.
Currently, many of us are preparing three meals a day at home, and this, even for the most ardent of cooks can be daunting.
I have found that BIG meals that create leftovers will be beneficial to some during this “time-at-home” season. Leftovers are a great way to skip a day or two of cooking and will allow you to focus on the other tasks that need attention: work, home schooling and exercise.
Below are some APLK “big meals” that will hopefully give you a day or two away form the kitchen.
Short Rib Chili
Green Chili Chicken Lasagna
Slow Cooker Collard Greens
Instant Pot Rosemary White Bean Chicken Soup
Cold Sesame Soba Noodle Salad
Beer Braised Pork Shoulder with Hatch Chiles
Recently, my daughter asked to cook without assistance.
Rejoice! She wants to cook on her own. However, on this first request I had to ask myself “what recipe can I give her to let her experience a nod of independence from me but also experience kitchen success?”
To know how to properly cook an egg is a fundamental kitchen skill that is easy to acquire. That’s why I selected scrambled eggs to represent her “Kitchen Independence Day.”In order to prepare her for this freedom I had to walk through the scrambled egg process 2-3 times. However, besides just knowing the steps to cooking scrambled eggs I required a few other things from her before allowing her to cook by herself. She needed to prove that she
- can gather all the equipment on her own (i.e. know where the bowls are, where the whisk is stored, where the eggs are in the fridge). Knowing your way around the kitchen is critical to cooking success.
- can turn the stove on by herself and adjust it to the proper heat level (safety first)!
- knows how to hold and use a knife
- clean up the entire workstation after she is finished cooking (my mother always said “a good cook cleans up after herself!”).
A few notes on equipment and ingredients
Having the proper equipment makes scrambled eggs easy to cook AND clean up. I use a Baletti ceramic skillet I purchased at Market Street. The ceramic coating works just like a Teflon nonstick, but it is free from toxins. These amazing pans can be found near the spices and oils.
A rubber spatula (also available at Market Street!) makes for an easier time to stir the eggs and scrape up any pieces of the egg that sticks to the bottom or side of the pan. I am currently obsessed with Vital Farms. They offer a variety of dairy products, and two of my favorites are their Pastured Raised Eggs and their butter. “What grows together goes together” is a perfect description for these two quality products found at Market Street’s dairy section.
Now that you have energy and confidence to start letting your children cook in the kitchen independently I say “good luck, and congratulations!”
How-to-Make Scrambled Eggs
If you want to equip your children with kitchen skills but don’t know how to teach them, follow this easy guide below. Read this tutorial together and then, if you feel like they are ready, let them cook! You’ll be getting breakfast in bed soon due to this kid-friendly scrambled eggs tutorial.
Equipment and Ingredients
- Butter knife and 1 tablespoon unsalted butter
- non-stick pan (I prefer a ceramic pan)
- 2 bowls (1 medium and 1 large) and 3-4 eggs
- rubber spatula
- kosher salt
Prep and Cook
- Using a butter knife, cut the butter and place into the nonstick skillet
- Place skillet onto stove.
- Crack one egg at a time into the medium bowl. Place the egg shells into the small bowl. Repeat until all eggs are cracked.
- Turn the stove on to medium-low heat.
- Whisk the eggs until frothy.
- Once the butter is melted, swirl the pan to let the butter coat the sides of the pan.
- Pour the egg mixture into the skillet and stir the eggs using the spatula.
- Season the eggs with two to three pinches of kosher salt. Be sure to scatter the salt evenly over the eggs.
- Continue to stir the eggs for 3-4 minutes.
- Remove from heat and serve warm
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.