Cooking with eris.
May. 19th, 2008 03:34 pmThis is from the category of, what can I make with the shit I have in the kitchen.
I felt like soup one day last week and J said "just make some, can't you figure it out?" I made some, it was really good, I've been eating it a lot of it lately and haven't really varied from what I put in on the first attempt.
So here is my recipe for Some Sort of Vegetable Chicken Soup Thing. Amounts are estimated cause I just toss the shit in.
2 cups water
2 cubes chicken bouillon
(I use Wylers chicken flavour with herbs and spices.)
1 1/2 Tablespoons powdered "chicken" flavour broth brought to me by my mother.
2 or 3 cups frozen veggies, your preference.
(I use a green bean, lima bean, peas, corn and carrots mix)
1/3 cup spaghetti sauce (two medium glop pours from jar)
1/4 cup alfredo sauce (one medium gloop from jar)
3 Tablespoons A1 sauce (3 frantic poursplashes)
2 or 3 eggs worth of egg whites. (pooooour, that looks like enough)
(I use the egg white stuff in a carton, about a fourth cup)
Bring water, bouillon cubes and powder to a boil.
Add veggies and sauces, bring to slow boil.
Add eggy stuff, stirring frantically so it separates.
Make sure eggy stuff is mixed in and cooked, EAT.
Yields one large bowl or two medium bowls.
Now here's where it's cheating and can be modified. The chicken cubes and sauces contain extra spices like parsley, garlic, onion, salt, and cheeses. From my understanding of soup making the spaghetti sauce is a sub for tomato paste, and the alfredo is a sub for milk or cream, to make a better base. And put A1 in many things and I just like egg flowery stuff in soup.
I felt like soup one day last week and J said "just make some, can't you figure it out?" I made some, it was really good, I've been eating it a lot of it lately and haven't really varied from what I put in on the first attempt.
So here is my recipe for Some Sort of Vegetable Chicken Soup Thing. Amounts are estimated cause I just toss the shit in.
2 cups water
2 cubes chicken bouillon
(I use Wylers chicken flavour with herbs and spices.)
1 1/2 Tablespoons powdered "chicken" flavour broth brought to me by my mother.
2 or 3 cups frozen veggies, your preference.
(I use a green bean, lima bean, peas, corn and carrots mix)
1/3 cup spaghetti sauce (two medium glop pours from jar)
1/4 cup alfredo sauce (one medium gloop from jar)
3 Tablespoons A1 sauce (3 frantic poursplashes)
2 or 3 eggs worth of egg whites. (pooooour, that looks like enough)
(I use the egg white stuff in a carton, about a fourth cup)
Bring water, bouillon cubes and powder to a boil.
Add veggies and sauces, bring to slow boil.
Add eggy stuff, stirring frantically so it separates.
Make sure eggy stuff is mixed in and cooked, EAT.
Yields one large bowl or two medium bowls.
Now here's where it's cheating and can be modified. The chicken cubes and sauces contain extra spices like parsley, garlic, onion, salt, and cheeses. From my understanding of soup making the spaghetti sauce is a sub for tomato paste, and the alfredo is a sub for milk or cream, to make a better base. And put A1 in many things and I just like egg flowery stuff in soup.