Velvet Corn Soup
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Cooking time: 35 minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Velvet Corn Soup Time: 15 minutes
1 package frozen creamed corn, 10 oz (300gr) or canned,
or regular frozen or canned corn plus 2 tbs milk or cream
2 egg whites
2 tbs milk
3 cups chicken stock less 2 tbs for cornstarch
1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock
1 slice Prosciutto
Note: if using regular, canned corn drain it first.
Note 2: The easiest way to separate eggs is to crack it and dump it in your clean hand. Let the white run through your fingers into the bowl and discard the yolk. Or you can, carefully, transfer the yolk from eggshell half to eggshell half - this keeps your fingers clean. I don't do this because our eggshells have not been washed like they (usually) are in the U.S. I know my fingers are clean.
Heat chicken stock and corn. Separate eggs, discarding the yolk (yeah, I know but I couldn't think of anything to use it for - you could save it for breakfast omelets...) With a fork or small whisk beat the egg whites until frothy. Then beat in the 2 tbs of milk, set aside. Roughly chop the Prosciutto. Dissolve the cornstarch in the chicken stock. When the stock/corn is boiling stir in the cornstarch mixture and stir until the soup has thickened and cleared. Remove from heat. Pour in the egg whites and stir once. Serve immediately. Divide the Prosciutto and sprinkle on each serving.
Sweet and Sour Pork Time: 20 minutes
This is not the kind made with canned pineapple, which I think is horrid, but an actual real Chinese
recipe. In the interest of health and simplicity I did not batter and deep-fry the pork first. I used to.
This way is just as good and I don't have to haul 3 cups of hot, smoking oil out to the back garden to toss.
for the pork:
12 - 16 oz (300 - 450gr) lean pork I used pork tenderloin
1 tbs oil
1 tbs soy sauce
2 tbs chicken stock
for the sauce:
1 tbs oil
2 cloves garlic
1/2 large green pepper save other half for the enchiladas
1/2 head broccoli, 1/2 - 3/4 cup small florets rest on Monday
1 medium carrot
1/2 cup chicken stock
2 tbs brown sugar
2 tbs white sugar
4 tbs red wine or sherry vinegar
1 tbs cornstarch (maizena, corn flour) dissolved in
2 tbs chicken stock
2 tsp soy sauce
Cut the pork into 1" (2.5cm) cubes. Heat oil and soy sauce in nonstick skillet. Add pork and stir-fry 5 minutes. Add chicken stock, reduce heat to low and simmer 10 minutes or until done. Mince garlic. Slice pepper and carrot into matchsticks. (see Techniques) Cut broccoli into small florets. Dissolve cornstarch in chicken stock and set aside. In large nonstick skillet heat remaining 1 tbs oil over medium-high heat. Add garlic and stir-fry 30 seconds. Add carrot, broccoli and pepper and stir-fry 2 - 3 minutes. Add stock, sugars, vinegar and soy sauce and bring to a boil, stirring until sugar is dissolved. Give cornstarch a stir to recombine and add to sauce, stirring until thickened. Remove pork from pan juices and add to sauce. Serve.
Sesame Brown Rice Time: 20 minutes or whatever your package says
1/2 cup brown rice - I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like
brown Basmati and cooks in 15 minutes.
1 cup chicken stock or whatever your rice calls for
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp toasted sesame seeds
Cook rice according to package instructions stirring in the sesame oil, soy sauce and seeds when rice is almost done. Fluff and serve.
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Cooking Schedule: 35 minutes |
Chop Prosciutto |
Cooking for Two? Or more?
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