Not because I know what I am doing.

Just because I need to remember these things
that I put together on the fly.

#1 Chinese Noodle and Mushroom soup

2 cans of low sodium beef broth
(or if your cool like that, make your own)
I actually used 1 can of veg. broth and 1 can of beef, so there.
1 pkg. of Hokan brand Chinese noodles
(they look like ramen noodles)
Whatever mushrooms you want, chopped.
I used a blend of oyster, shitake, and something else,
already chopped because I am busy like that.

3-4 Spring onions, chopped.
3-4 Garlic cloves minced
A little EVOO
1/4 tsp. Hokan chili oil
1 tsp. sesame oil
(for flavor)
And just so you know this is what they look like.
I keep them on hand because between them,
the garlic,
and Five Chinese spice,
I can keep my whipped up dishes
with a hint of familiar flavors
for my Chinese kiddos.

Boil the noodles in the broth.
Which only takes about 3 minutes; another plus.
When cooked, set aside and leave in broth.
Then, saute garlic, onions and mushrooms in a little EVOO for 2-3 minutes.
(until you smell them and a they give off some of their water)
Add sauteed veggies to broth and noodles
and drizzle Sesame and chili oils over the top.
Stir and serve immediately.

Apparently, it was delish.

Here is a closer look:

#2 Broccoli Potato Soup

5 or 6 good sized potatoes, washed and cut into fourths.
Leave the skins, it’s good like that, and adds Vitamin C.
…Or don’t, whatevs.

3 c. of milk
4 oz. of cream cheese, softened
I get 1/3 of the fat kind…it makes me feel better.
2 tbsp. of butter
3-4 spring onions chopped
1 stalk of broccoli, chopped
I just used the florets, because we pretend they are trees.
Salt
Coarsely ground black pepper

Boil your potatoes till fork tender
and go ahead and salt them while they’re cooking.
Drain ’em,
mash ’em,
(get them as chunky as you like)
and then set them aside.
Wisk the cream cheese a little till smooth
and then slowly add milk to it,
a little at the time till blended.
Add the milk mixture and butter to the potatoes
along with the onions and the broccoli.

(Now, this is where we may differ some. We like our veggies still a little crunchy
so I just added the broccoli, put the lid on, and let it simmer on low for about 10 minutes. The broccoli was still firm, but a darker green.¬†So, if you don’t like yours firm, steam it in the microwave for about 5-10 minutes¬†and then add it to the pot.)

Moving on…
now that you’ve got your broccoli like you like it,
Add a little more salt to taste
and then some coarsely ground black pepper.
Stir and serve with a little grated cheese on top.

Table for six for lunch today.
Please and thank you!

3 Responses to Not because I know what I am doing.

  1. Millie miller says:

    That sounds delicious…the soup…I may try that.

  2. Sennie says:

    Mmmm, both sound yummy! I love chili oil.

  3. SO HUNGRY NOW!! LOL!yummo!